A typical easy Mexican or South American Recipe

Empanada Sunburst
Print Recipe
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Empanada Sunburst
Print Recipe
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Ingredients
Pie Crusts
Servings: people
Instructions
  1. Heat oven to 400 degrees Fahrenheit. For the Empanada Sunburst dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse cornmeal. In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
  2. Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef,(chicken or turkey) and garlic minced (optional) and cook until the meat is cooked completely. Drain the grease and set the cooked meat aside. In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and cook over low heat for about 5 more minutes. The mixture should be moist but not dripping wet.
  3. Divide dough in half. On generously floured surface, roll out each disk to 1/4 inch 12' circle. Place first circle on parchment -lined backing sheet. Spoon a 3/4 cup of chili in center of the circle then spread remaining chili in a ring about 2" from the edge of the circle. Lay second dough circle over chili mixture. Press 4" bowl, upside down, in the middle indenting it then take the bowl off dough. Press outer dough edges together, crimp to seal.
  4. Cut petals using kitchen shears, carefully cut outer ring of the pastry into 1" slices. Gently twist each piece to expose the filing upward. In bowl, whisk remaining egg, brush over exposed pastry. Bake 30 min. or until golden brown. Serve with Basil and sour cream for dipping, if desired.
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Omlette Muffins
Omlette Muffins
Omelet Muffins
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Omlette Muffins
Omelet Muffins
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Ingredients
Servings:
Instructions
  1. 1. Preheat oven to 350°
  2. 2. Beat eggs in bowl
  3. 3. Add milk
  4. 4. Grease muffin tin
  5. 5. Pour eggs in to muffin tin (about ¾ full)
  6. 6. Add ingredients of your choice
  7. 7. Bake for 20 minutes
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Rocky Road Homemade Ice Cream
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Servings Prep Time
6-8 15 minutes
Cook Time
1 1/2 hours
Servings Prep Time
6-8 15 minutes
Cook Time
1 1/2 hours
Rocky Road Homemade Ice Cream
Print Recipe
Servings Prep Time
6-8 15 minutes
Cook Time
1 1/2 hours
Servings Prep Time
6-8 15 minutes
Cook Time
1 1/2 hours
Ingredients
Servings:
Instructions
  1. Mix the milk and chocolate chips in a large saucepan over medium heat until the chocolate has completely melted. Remove from heat and slowly add sugar and salt, mixing well, until dissolved. Stir in the remaining ingredients except the strawberries, pecans and chocolate chips. Cover and refrigerate for about 30 minutes. Pour mixture into the Ice Cream Canister and follow directions in the How to Operate section of your Ice Cream Maker. Do not fill the Canister more than 2/3 full, as the mixture will expand during freezing. When mixture has finished churning add strawberries, pecans and chocolate chips and stir in evenly.
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Cuchino Pro Waffles
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3 egg yokes 1/2 Cup of Milk 1 Tablespoon vanilla extract 6 Tablespoon unsalted butter, melted ¾ cup of sugar 1 ¼ cups of cake flour 1 ½ Teaspoon baking powder Pinch freshly grated nutmeg 1/8 Teaspoon salt 6 egg Whites
Servings
5 Waffles
Servings
5 Waffles
Cuchino Pro Waffles
Print Recipe
3 egg yokes 1/2 Cup of Milk 1 Tablespoon vanilla extract 6 Tablespoon unsalted butter, melted ¾ cup of sugar 1 ¼ cups of cake flour 1 ½ Teaspoon baking powder Pinch freshly grated nutmeg 1/8 Teaspoon salt 6 egg Whites
Servings
5 Waffles
Servings
5 Waffles
Ingredients
Servings: Waffles
Instructions
Main Ingredients
  1. In a bowl, whisk together egg yolks, milk, vanilla, butter and sugar until combined. In a large bowl sift together the flour, baking powder, nutmeg and salt. Whisk into the egg yolk mixture until well mixed with no lumps remaining.
Egg Whites
  1. Beat egg whites to medium peaks. Add 1/3 of the egg whites into the batter and gently stir until lightened. Gently fold in the remaining egg whites in 2 additions.
Waffle Maker
  1. Pre-heat the Bubble maker and pour the batter evenly over the bottom plate. Some people use a soup ladle to do this. Use a temperature Silicon or wood utensil to spread the batter evenly over the bottom plate. Bake for 3 to 5 minutes until the waffle turns golden brown.
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Kathryn enjoys more holiday baking fun with young chef Emory. Here the two enjoy making one of Chef Emory’s favorites, Shortbread Cookies.

Emery's Shortbread Cookies
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Shortbread Cookies for holiday decorating
Servings
1 Doz (depending on size)
Servings
1 Doz (depending on size)
Emery's Shortbread Cookies
Print Recipe
Shortbread Cookies for holiday decorating
Servings
1 Doz (depending on size)
Servings
1 Doz (depending on size)
Ingredients
Cookies
Icing
Servings: Doz (depending on size)
Instructions
Main Ingredients
  1. Preheat oven to 350°
  2. Combine butter with sugar and beat till fluffy. Add egg and vanilla continue beating till light. Gradually add flour.
  3. Once dough is formed, roll out on cutting board (about ¼” thick).
  4. Bake in preheated oven for 8-10 minutes. Cookies should be only brown on the edges. I prefer to use a stone as the cookies are light and evenly browned.
Icing
  1. Mix all ingredients together with until smooth. Add a few drops of food coloring if desired. IF the mixture is too thick, add milk by the teaspoon to make it spread easily.
  2. After cookies are cool, use a pastry bag filled with icing. Use different tips to do designs. Let sit and then treat yourself to a great cookie you deserve it!!!!
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