Croissants
June 26, 2008
You will need:
1 tablespoon yeast
1 cup water
3/4 cup evaporated milk
1 1/2 teaspoon salt
1/3 cup sugar
1 egg
5 - 5 1/2 cups all-purpose flour, sifted
1/4 cup melted butter
1 cup butter
1 egg beaten with: 1 tablespoon water
Procedure:
1. In a bowl, dissolve yeast in water. Add milk, salt, sugar, egg and 1 cup flour. Beat until smooth then add the melted butter. Blend well then set aside.
2. In another bowl, put 4 cups of the flour. Cut in butter until mixture resembles coarse crumbs. Pour yeast mixture over it and fold gently until flour is moistened. Cover with clear plastic and refrigerate for at least 4 hours to 1 day.
3. Transfer dough to a floured surface. Knead briefly to expel air. Divide dough into 4 portions. Shape one portion at a time. Keep the remaining portions in the refrigerator. Roll out dough into the circle 17-inches in diameter. With a sharp knife, cut the circle into 8 equal wedges. Loosely roll each wedge starting from the broad end towards the point. Bend the 2 ends toward each other to form a crescent. Place on baking sheets. Cover lightly and let it rise until doubled. Brush with eggwash. Bake in a preheated 325 F oven for 35 minutes or until lightly browned.
French Bread and Veggie Appetizer
June 26, 2008
Ingredients:
2 large tomatoes, finely chopped
1 cucumber, finely chopped
1/2 sweet onion, finely chopped
1/4 cup olive oil
1 TBS vinegar
1/2 tsp salt
1/4 tsp pepper
1 large loaf of French bread, sliced
Mozzarella cheese
Directions:
Combine tomatoes, cucumber and onion. In another bowl combine olive oil, vinegar, salt and pepper. Blend oil mixture into tomato mixture. Toast French bread slices. Top with vegetable and oil mixture. Then sprinkle with Mozzarella cheese.
Yummy Fruit Dip
June 26, 2008
Ingredients:
1 8 oz package cream cheese
1/2 cup sour cream
1/4 cup sugar
1/4 cup brown sugar
Directions:
Combine cream cheese, sour cream and sugars. Beat until you have a smooth consistency. Chill until ready to serve.
Tip: Serve with fruit such as apple slices or strawberries
Imbutido
June 26, 2008
Ingredients:
2 kilos ground pork meat
2 boxes of cheese (cubes, small)
1 kilo spice ham
1/4 red pepper
1/4 onion
12 pieces eggs
1 pickles big
pepper
1/4 flour
1/2 hotdog
1 small box of raisins
aluminum foil
Procedure:
Slice the hotdog, ham, red pepper and onion. Then mix them altogether. Also include the ground pork meat, eggs, flour, cheese, pickles, pepper and raisins. Put the ingredients in aluminum foil and steam for 1 hour.
Chicken Pastel
June 26, 2008
Ingredients:
2kilos chicken
1 nestle cream
1 evaporated milk (big)
1 small chunks, pineapple
1 chorizo de bilbao
1 big carrots
1/4 hotdog
1 can whole mushrooms
1 clove garlic
1 onion
Procedure:
Saute the onion, garlic and chicken. Put some salt to taste. Put the carrots, chorizo de bilbao, pineapple chunks and hotdog. Pour the milk and nestle cream, whole mushrooms.
Peeps Cornbread
June 26, 2008
Ingredients:
6-8 Peeps chicks
1 1/2 cups cornmeal
2 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1/2 cup sugar
2 eggs
1/2 cup vegetable oil
Preheat oven to 375° F
Mix flour, baking powder, corn meal, salt, and sugar in a large mixing bowl
In a separate bowl, combine milk, eggs, and oil
Make a well in the dry mixture, then pour in liquid mixture. Stir until just moist.
Fold Peeps into the batter, and pour batter into a greased pan
Bake in oven for 10 minutes
Cover pan with aluminum foil to keep Peeps from burning. Cook for an additional 20 to 25 minutes or until toothpick inserted into center of bread comes out clean.
Crunchy Peeps Salad
June 26, 2008
Ingredients:
15 Assorted Peeps
1/2 head of cabbage
1 package ramen noodles
1/2 cup vegetable oil
3 tbsp. sugar
3 tbsp. red wine vinegar
Coarsely chop the cabbage and crush the noodles
Toss together Peeps, cabbage, and noodles
Mix the ramen season packet, oil, sugar and vinegar together
Pour liquid mixture into salad, toss evenly, and serve
Grilled Peeps
June 26, 2008
Ingredients:
Peeps
Fire up a charcoal or gas grill
Place Peeps on the grill
Add seasonings if desired
Cook to desired level of doneness, turning once
Poached Peeps
June 26, 2008
Ingredients:
Peeps
Water
Fill a medium saucepan with water, leaving a few inches on the top
Bring water to boiling
Drop in Peeps and reduce heat slightly; Simmer
Gently turn peeps as they cook, taking care to keep them upright so that the face is not distorted
When bottoms of Peeps are tender, remove from the saucepan with a slotted spoon. Eat immediately.
Fried Peeps
June 26, 2008
Ingredients:
Peeps
1 tbsp. cooking oil
Pour oil into a small skillet and place over high heat
When oil is hot, drop in Peeps
Cook bottoms of Peeps in oil several minutes, or until Peeps are tender and caramelized
Frying Peeps on one side generally is more attractive for display; However, you may fry the other sides if all-around caramelization is desired
Remove from skillet. Wait a few minutes before serving to allow caramel to develop crunchiness
