Free Recipes Archive
Serve these warm with vanilla ice cream and caramel sauce for a great finale to a Mexican meal. Paired with steaming mugs of Carnation hot chocolate, these make a wonderful breakfast as well! 2 (12 ounce) packages STOUFFER’S® Harvest Apples, Read More …
Source: Ninfa’s is a popular chain of Mexican restaurants located in Texas. Empanada Dough (Makes enough for about 8-10 empanadas) 2-1/2 cups all-purpose flour 1 teaspoon granulated sugar 4 tablespoons lard, shortening or butter, cut into small bits 3/4 cup Read More …
Empanadas are crisp turnovers that can be filled with anything from ham and cheese to spinach and pine nuts, or the previous day’s leftovers. although they are often associated with South America, empanadas originated in Spain’s northwestern region of Galicia, Read More …
2 medium onions, chopped fine 3/4 stick (6 tablespoons) unsalted butter 1-1/2 pounds mushrooms, chopped fine 2 small red bell peppers, chopped fine a 6-ounce piece serrano ham* or prosciutto, trimmed and chopped fine 1/3 cup cream Sherry 1/2 cup Read More …
From Chef Michael Cordua at Churrascos in Chicago. 1 pound ground beef 2 large red onions, thinly sliced or coarsely chopped 1 large red bell pepper, julienned or coarsely chopped 4 bay leaves 3 tablespoons beef base (see note) 1/2 Read More …
1 1/2 cups flour 1 teaspoon baking powder 1 teaspoon salt 8 tablespoons shortening 4-6 tablespoons water Butter, optional Sift flour, baking powder, and salt together. Cut in shortening and mix well. Add enough water to make dough easy to Read More …
Source: The Lounge, West Hollywood, CA Serving size: 2 2 rounds puff pastry (3 x 4) 6 ounces brie cheese 1 egg, beaten Sauce 5 ounces guava paste 1/2 ounce dark rum Pinch of cinnamon 1/2 cup water Divide Brie Read More …