TIC01SM-12 ALANIS ANDRADE MARIO ALBERTO VICENTE 1 Nombre Buuelos

Porciones 6 Servings

Tiempo 30 min.

Tipo Snack

Complejidad Medium

2 Savoury Steak 4 Servings 60 min. Main Dish Medium

3 Mushroom Pizza 4 Servings 40 min. Snack Medium

Veal Piccata

6 Servings

35 min.

Main Dish

Difficult

5 Russian Chicken 1 Servings 2 hrs. Main Dish Medium

Moroccan Brisket with Olives

10 Servings

5 hrs.

Main Dish

Difficult

7 Dump Cake 12 Servings 1 hrs. Snack Easy

8 Chinese Dry Marinade 1 Servings 20 min. Snack Easy

9 Mexican Tea Punch 8 Servings 20 min. Drink Easy

10 Pinapple Limeade 8 Servings 20 min. Drink Easy

11

Tuscan Meat Loaf

4 Servings

45 min.

Snack

Medium

12

Caf Mexicano

8 Servings

30 min.

Drink

Easy

13

Shrimp in Indian Sauce

4 Servings

1 hrs.

Main Dish

Medium

14 Pumpkin Puree 5 Servings 1 1/2 hrs. Main Dush Medium

15 Damper 1 Servings 1 hrs. Main Dish Difficult

16 Chile Con Queso 2 Servings 20 min. Snack Easy

17

Crisp Quesadillas

1 Servings

25 min.

Snack

Medium

18

Pozole

12 Servings

3 hrs.

Main Dish

Difficult

19

Pork Carnitas

4 Servings

25 min.

Main Dish

Medium

20 American Apple Pie 10 Servings 1 1/2 hrs. Snack Medium

Modo de Preparacin
Here is a local recipe for a sweet crunchy treat that you usually see at festivals with confectioners sugar all over them. They sell in bags of about a dozen. I found the mexican recipe book!! Sift together dry ingredients. Combine beaten eggs with milk. Fold in dry ingredients and add melted butter. On floured board knead dough as you do for bread. Make into small balls and roll out to about five inches. Fry in hot fat about one minute on each side.Prick with fork while cooking. Sprinkle with sugar and cinnamon. Trim the steak and cut into pieces. Place in an ovenproof dish and cover with the chopped Blend other ingredients together and pour over. (The chopped onion holds some of the liquid.) Cover and refrigerate for at least two hours. Bake, covered with foil or ovenproof lid, at 350 degrees F. for 50 to 60 minutes. Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on baking sheet. In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering entire surface. Stack the spinach leaves, then cut lengthwise into inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms. Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp. Your Mushroom Pizza is ready. Happy cooking!

Rub the veal pieces with the salt, pepper, flour, and oregano. Heat the oil over moderate-low heat in a 12-inch skillet. Add the garlic and onion and saute for 3-5 minutes or until soft but not browned. With a slotted spoon remove the onion and garlic and set aside. Raise the heat to medium-high and brown the veal slices on both sides. Return the onion and garlic to the pan and add the broth. Bring to a boil, cover, then turn to simm for 10-15 minutes. Stir in the lemon juice and coat the veal slices evenly with the juice. Arrange on a heated serving platter and garnish with the lemon slices, capers, and parsley. A nice accompaniment is Gnocchi a la Romaine.

Your Veal Piccata is ready. Buon appetito! Place chicken parts as needed in glass baking dish. Combine dressing, preserves, and dry onion soup mix, and spoon over chicken. Bake at 350 degrees for 1- hours. Mrs. Robert F. Lewis Your Russian Chicken is ready. Bon appetit!

Sprinkle meat with salt and pepper; rub with garlic. In a heavy roasting pan, sear meat on all sides in a bit of olive oil. Remove and set aside. In same pot, add remaining olive oil, turmeric (or saffron), ginger, and onions. Saute until onions are limp. Add celery and carrots. Saute a bit more. Add tomatoes and mix. Remove 1/3 of the mixture and placed seared meat on the remainder. Cover with the rest of the mixture. Cover, and bake in pre-heated over at 350 degrees F until meat is tender about 3 hours). Remove, and refrigerate. In the meantime, pit the olives. Place olives in a pot. Cover with water and bring to a boil. Drain, and repeat the process. (to remove saltiness of the olives). Remove brisket from refrigerator. Remove any fat that may have collected. Slice the meat against the grain. Return meat to a heavy pot with the mixture. Sprinkle the olives over the meat. Reheat at 350 deg F for hour, and serve.

Your Moroccan Brisket with Olives is ready. Bon appetit! Lightly grease a Bundt pan. Preheat oven to 325 degrees F (165 degrees C). Pour pie filling into bottom of bundt pan, and on top of that pour the pineapple. Pour dry cake mix on top of pineapple. Slice butter or margarine over cake mix. Bake for 35 to 45 minutes. This cake is best when served warm. Your Dump Cake is ready. Bon appetit! Combine ingredients and use for marinade for spare ribs and pork. Your Chinese Dry Marinade is ready. Bon appetit! Mix all ingredients; refrigerate until chilled. Stir before serving. Serve over ice. Your Mexican Tea Punch is ready. Happy cooking! Mix all ingredients except sparling water; refrigerate until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime slices, if desired. Your Pinapple Limeade is ready. Happy cooking!

Preheat the oven to 350. With the hands work the meat with the bread crumbs, milk, egg, salt, parsley, fennel seeds, black pepper, paprika, oregano and basil. Cook the onion and garlic in the butter until golden brown. Blend with the meat mixture. Shape into a loaf and bake one hour. Serve with BASIL AND TOMATO SAUCE.

Your Tuscan Meat Loaf is ready. Happy cooking!

Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in 3-quart saucepan; reduce heat. Simmer, uncovered, for 15 minutes. Stir in coffee. Remove from heat; cover and let stand 5 minutes. Stir in vanilla. Strain coffee through 4 thicknesses of cheesecloth. CAFE DIABLO: Cafe Mexicano : Whipped Cream Prepare Cafe Mexicano; keep hot in saucepan after straining. Heat brandy just until warm in small, long-handled saucepan. Remove from heat; ignite. Pour flaming brandy over coffee. Allow flame to burn out; stir. Pour coffee into cups or mugs. Top each with whipped cream and 1 T liqueur. Garnish with cinnamon stick, if desired.

Your Cafe Mexicano is ready. Buon appetito! Shell and devain the shrimp. Rinse well and pat dry. Set Aside. Heat the butter in a skillet and add the onion. Add the chili. Cook briefly and add the shrimp, salt and pepper to taste. Cook, stirring often, about three minutes. Add the cardamom and cumin and stir. Add the lime juice, sour cream, and yoghurt. Bring gently to a boil stirring. Sprinkle with coriander and serve hot with saffron rice. Your Shrimp in Indian Sauce is ready. Buon appetito! Preheat oven to 325 degrees F (165 degrees C).

Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil. Bake in the preheated oven, foil side up, 1 hour, or until tender. Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags. Your Pumpkin Puree is ready. Happy cooking! Preheat oven to 350 degrees F. Mix together the dry ingredients and the butter. Add the liquid and mix well. Knead for about 5 minutes (if you don't know about kneading, look in a good cookery book with plenty of pictures, it's difficult to describe in words).

Shape into a flattened ball and place on a greased and floured baking sheet or in a greased and floured round cake tin (I recommend the latter, about 7 or 8 inch diameter, as it gives a better shape). Bake for 30 minutes. Use a Dutch oven if you are cooking in an open fire, and use your experience as to cooking time.

Serve in moderately thick slices while still fairly hot. I'm told that golden syrup (a treacle-like substance made as a by-product of cane sugar refining) is the traditional thing to spread on it, and that goes well. Jam is good, too.

Heat all ingredients over low heat, stirring constantly, until the cheese is melted. Serve warm with tortilla chips. Makes 1 cups dip. Your Chile con Queso is ready. Good luck! Heat the oil in a large skillet (it should be at least inch deep). When the oil is very hot, but not smoking, place a flour tortilla in it. It will almost immediately puff up slightly and begin to brown. Turn and cook the other side, and when the tortilla is quite crisp, remove from the oil, and drain on paper towels. This may be done several hours in advance, if necessary. At serving time, top the tortilla with a generous handful of grated cheese, and pop it under the broiler until the cheese is just melted (this will only take a couple of minutes). To eat this, everyone breaks off a hunk, tops it with a little hot sauce or salsa, and eats. I normally allow one 8-inch tortilla per person, or 1 12-14 inch tortilla for 2 people.

Place meat and pork rinds and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat. Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 hours. Remove excess grease and set aside. Reserve liquid. Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped. Mix meat, posole, rind and shanks or pigs feet. Add oregano, garlic, onion and chili pods. Let simmer for about hour. Posole may be served as a main dish with hard rolls, tortillas or crackers. Additional red chili sauce may be added at serving time for more spice. NOTE:Posole can be found in the meat section if it is available in your area, if not available, hominy can be substituted in the same quantities but no rinsing or pre-cooking is needed. The posole will lose its authenticity but none of its tastiness if pork rinds, pork shanks or pigs feet are omitted. You can also add one can of tomatoes to enhance the flavor.

Your Posole is ready. Buon appetito!

Prepare Southwest Guacamole; set aside. Cut chiles and onion halves lengthwise into -inch strips. Cook pork, chiles, onion and garlic in oil in a 10-inch skillet over medium heat, stirring occasionally, until pork is no longer pink, about 12 minutes. Stir in tomato paste, vinegar, salt and tomatoes; cook until hot. Serve with tortillas, Southwest Guacamole and sour cream. Your Pork Carnitas is ready. Buon appetito! Recipe by: Healthy Meals in Minutes Preparation Time: 1:00 1. Preheat oven to 425 F. Spray a 9-inch deep-dish pie plate with vegatab cooking spray.

2. In a large bowl, combine brown sugar, granulated sugar, flour, lemon zest, cinnamon, and nutmeg. Mix well.

3. Peel, core, and thinly slice apples. Add apples to sugar mixture; sti until coated. Stir in raisins. Spoon into prepared plate. 4. Place piecrust on top of filling. Trim edges, pressing against edge of pan. Using a sharp knife, cut steam vents in piecrust. To glaze, lightly brush piecrust with beaten egg. Sprinkle with sugar. 5. Bake until piecrust is golden brown, about 35 to 40 minutes. Place on wire rack and cool for 30 minutes. Serve warm. Your All-American Apple Pie is ready. Happy cooking!

thick slice of beef or other meat; ground beef

Steak Onion

Meat

7 formed into a patty and cooked

sharp-tasting edible bulb consisting of

1 concentric fleshy layers

sodium chloride, common crystalline mineral, table salt; element that provides zest or liveliness; experienced sailor; element that makes an expression poignant or caustic type of plant that produce hot peppers; fruit of the cayenne plant; hot red spice made from the dried ground pods and seeds of hot peppers type of vegetable (green, red, purple or yellow); seasoning comprising of ground dried berries of a tropical climbing plant acidic liquid that is made from a natural fermentation process and is often used for cooking and as a condiment; sourness; vitality greasy liquid (derived from animal, vegetable, and mineral substances) that does not mix with water and is used for many purposes (i.e. food, fuel, lubrication, etc.); petroleum

Salt

Condiment

Cayenne

Condiment

Pepper Ketchup

Condiment

3 8 tomato based condiment (also catsup)

Vinegar

Oil Cheese Lemon Juice Oregano Parsley Chicken Aprikon Tomatoes

Dairy Fruit Condiment Condiment Meat Condiment

1 2 food substance made from milk 2 juice squeezed from a lemon

2 4 plant used as cooking herb or garnish 3 chicken meat 8 4 vegetable; plant that bears tomatoes

plant that is from the mint family and has fragrant leaves used for seasoning in cooking

type of red edible fruit that is eaten as a

Cherry Sugar Paprika Tekila Pineapple Juice Honey

Fruit

1 6

Condiment Drink Fruit

6 5 a drink

anyone of various trees that produce an small one-seeded edible fruit; type of small fruit which grows on trees; red color sweet crystalline substance derived from sugar cane and sugar beets (used mainly to flavor foods) spice made from red pepper, type of piquant seasoning the juice of pineapples (usually bottled or

3 canned) 7
sweet sticky substance produced by honeybees; darling, sweetheart (term of endearment)

Water Milk Egg

Drink Dairy

colorless transparent fluid, H2O; body of water (sea, river, lake, etc.) white liquid produced by female mammals

7 that serves as nourishment for their young

roundish object produced by certain female

8 animals for reproductive purposes

strong caffeine beverage made from water filtered through coffee beans; tropical small tree and shrub that produce coffee beans type of vine cultivated for its seed pods from which a popular flavor is extracted solid fat substance derived from milk type of plant used as a seasoning flat Mexican bread of cornmeal or flour type of spice cut of pork suitable for roasting chiles from puebla fatty portion of milk which rises to the top

Coffee Vanilla Butter Cumin Tortilla Clove Pork Roast Poblano Chiles Cream Dairy Condiment Condiment Meat Dairy

4 3 1 8 8 4 4 8 7