How To make Hot Chile Pepper Twists Abm
1 c Water
plus
2 tb Water :
(if needed)
2 tb Oil
1/3 c Cilantro Leaves -- lightly
-packed 1 1/2 ts Salt
1/2 c Cornmeal
2 1/4 c Flour
1 1/2 ts Sugar
2 ts Yeast
FILLING:
16 oz Black or Refried Beans
16 oz Black Olives drained
4 1/2 oz Green Chiles :
chopped
1/2 c Salsa
8 oz Monterey Jack Cheese
-shredded
Place all dough ingredients except cilantro in pan. Program for knead and first rise. Program a kitchen timer to go off 10 minutes before the end of the machine's second kneading cycle. Check the dough when timer goes off and adjust with flour or water if needed. Add the cilantro. While the dough is rising, prepare the filling. When dough is finished transfer to lightly greased work surface. Divide the dough in half. Working with one half at a time, roll it into a 15 x 10" rectangle. Transfer the rectangle to a lightly greased cookie sheet. Visually divide the rectangle into thirds, each 10 x 5". Working on the middle third of the dough, and leaving 1" of space at each end, layer on half the beans, half
the olives, half the chilies, half the salsa and then half the cheese. Using a rolling pizza wheel or a sharp knife, make 6 evenly space 5" long cuts in the dough, cutting from the edge of one side of the unfilled sides just to where the filling starts. Repeat with the other unfilled side. Fold the small piece of dough at each end of the filling, tucking them underneath the dough on the opposite side. Repeat the entire process with the other piece of dough. Tent the twists with lightly greased plastic wrap and set them aside to rise for 1 hour, or until they're noticeably puffy. Bake the twists in a preheated 375?F oven for 30 minutes. Remove the twists from the oven, transfer them to a wire rack, and allow them to cool for 10 minutes before cutting. Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised
How To make Hot Chile Pepper Twists Abm's Videos
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Fusion Food - 06 Feb 2023 - Recipes: Crispy Fried Chicken Rice & Flan - Mahnoor Malik - Masala Tv
Recipes: Crispy Fried Chicken Rice & Flan
Subscribe To Masala TV Recipes YouTube Channel!
Fusion Food - 06 Feb 2023 - Recipes: Crispy Fried Chicken Rice & Flan - Mahnoor Malik - Masala Tv
This show is hosted by Chef Mahnoor Malik who gives a personalized fusion twist to international cuisines. The chef also makes sure to provide a calorie count for each dish in the episode as well as to mention healthy substitutes for the ingredients to ensure a touch of healthiness in her dishes.
#Flan #friedchicken #masalatv #mahnoormalik #quickrecipes #food #foodie #fusionfood
Watch this Masala TV video to learn how to make Crispy Fried Chicken Rice & Flan.
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Crispy Fried Chicken Rice
Breast chicken 300 gm
Garlic 1tsp
Onion powder 1tsp
Black pepper powder 1tsp
Paprika powder 1tsp
Dark soy sauce 1 tsp (optional)
Light soy sauce 1tsp
Chicken garlic sauce 1tbsp
Corn flour or you can use plain flour ¼ cup
Salt 2 tsp
Oil for frying
For Fried Rice
Peas 3 tbsp
Corns 3 tbsp
Carrots 3 tbsp
Eggs 2
Egg whites 2
Boiled rice 1 cup
Soy sauce 2 tbsp
Oyster sauce 1tbsp
Chicken powder 1tsp
Chilli sauce 1tsp
Oil 3 to 4 tbsp
Green onions to garnish
Method
Marinade chicken for 15 min
And fry till golden.
In a wok add oil let it get hot.
Add veggies sauté for 1 min side them add beaten eggs let them sit for seconds and scramble and mix them with veggies now add all ingredients other than rice. Make a nice sauce add rice stir fry and chicken stir it for minute.
Garnish with spring onions.
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Flan
Ingredients
• 1 cup granulated white sugar
• 5 large eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can heavy cream or evaporated milk
• 1 cup whole milk
• 1 tablespoon vanilla extract
Method
• Preheat the oven to 350 degrees F (175 degrees C).
• Melt sugar in a medium saucepan over medium-low heat until liquefied and golden in color. Carefully pour hot syrup into a 9-inch round glass baking dish, turning the dish to evenly coat the bottom and sides; set aside.
• Blend Eggs, whole milk, condensed milk, evaporated milk, and vanilla; until smooth. Pour egg mixture into the baking dish; . add hot water in bigger dish place flan dish into it and bake
• Bake in preheated oven for 40 to 60min. Let cool completely.
• To serve, carefully invert onto a rimmed serving plate; let caramel sauce flow over flan.
Crispy and Delicious Specialty Lumpia (Egg-free Wrappers) Filipino Favorite!
In this video, I'll show you how to make a delicious and crispy specialty homemade lumpia using egg-free wrappers and non-traditional ingredients that make it truly unique. Lumpia is a popular Filipino dish that's typically made with egg-based wrappers and a mixture of vegetables and meat, but I've created a special twist on this classic recipe that's unlike any other. My lumpia is filled with a flavorful combination of ingredients that include both traditional and non-traditional flavors, making it a true specialty dish. By the end of this video, you'll have a new favorite way to enjoy lumpia that's both delicious and one-of-a-kind!
If you enjoy the video, I'd be pleased if you would hit the subscribe button. Liking this video and sharing it with your friends also helps me create even more amazing content. The links below are your opportunity to show your support and I appreciate every one of you. Thank you and God Bless!
Love, Laila
Guacamole Bread | Rosie Foodie
This recipe is one of my all time favourites - guacamole baked into a sort of cornbread, using polenta and flavoured with herbs and spices. A great one to make if you've got friends or family coming for brunch. Enjoy!
120 g (4 oz/scant cup) polenta
1 teaspoon sea salt
1 teaspoon muscovado sugar
1⁄2 teaspoon baking powder pinch of cayenne pepper
pinch of ground cumin
1⁄4 teaspoon red chilli flakes
pinch of hot smoked paprika (optional)
4 tablespoons olive oil, plus extra for greasing
large handful of fresh coriander (cilantro) leaves
1 garlic clove
25 g (1 oz) butter, melted and cooled
100 ml (31⁄2 fl oz) whole milk
juice of 1 lime
1 egg, beaten
flesh of 2 large, very ripe avocadoes, one cut into small cubes, the other sliced
1 red onion, half chopped, the other half sliced
1 large tomato, diced
To serve 4–6 eggs
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