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How To make Chile Dusted Duck with South Of The Border St
5 Jalapeno chiles, stems and
-seeds removed, chopped 1 c Diced onion
1/4 c Butter or margarine
2 c Peeled and chopped Granny
-Smith apples 2 c 1/2-inch bread cubes
1/2 c Pinon nuts
1/3 c Chopped fresh cilantro
Info: from December 1992 "Chile Pepper Spicy World Cuisine" magazine posted by Perry Lowell, Mar. '93 Roast duck with stuffing is as easy to prepare as a turkey or a chicken, though it is doubtful that the Conquistadors at the first Thanksgiving took the time to stuff the ducks before roasting. In these days of lean and no fat meals, many people refuse to consider duck becuase it is perceived as being extremely fatty. Several simple steps, however, can greatly reduce the fat content. First, if the skin is pricked before cooking, much of the fat will drain off. Secondly, removing the skin before serving will lower the fat content even further. (1) 4-1/2 to 5 pound duck, remove giblets and neck from inside wash and pat dry ground red chile powder Sprinkle the inside cavity of the duck with salt. Saute the chiles and onion in the margarine until soft. Combine the mixture with the apples, bread cubes, nuts, and cilantro, and toss gently to mix. Fill the neck and body cavities loosely with stuffing. Skewer the neck shut and cover the opening of the body cavity with aluminum foil and tie the legs together. To be safe, do not stuff until you are ready to cook. Place the duck on a rack in a shallow roasting pan. With sharp fork, prick the skin at 1-inch intervals, being careful not to prick the meat or it will dry out. This is to allow the duck to continuously self-baste so you can put it in the oven and forget it. Dust the duck with the chile powder. Bake in slow oven, 325 degrees F., about 3 hours or to an internal temperature of 160 degrees F. Serves: 2 to 4 Heat Scale: Mild
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Comienza el Día más largo, aún faltan unas horas para la “Hora H” del “Día D” y miles de hombres saltan en plena oscuridad para proteger los flancos del mayor desembarco de la Historia.
Gracias a David Diaz Cabo, autor de la Guía de Viaje del Día D “Gold, Juno y Sword” * * , conoceremos las operaciones transportadas estadounidenses en el flanco occidental de las playas de Normandia como ya hicimos con el flanco oriental en “La Operación Tonga”
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What are your favorite iconic foods from every State? These are the dishes with iconic local flavors, that most-define every state in the United States of America.
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What food do you most associate with New York? How about Texas? Or California? From the East Coast's seafood treasures to the Midwest's comfort food classics and the Southwest's spicy sensations, we're serving up the most iconic food in every state. See what’s on your state’s menu! If you enjoyed this video. Comment: #america #food #foods
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Stuffed French Toast Ring in the New Year
STUFFED FRENCH TOAST RING in the New Year
FILLING:
8 ounce pkg softened CREAM CHEESE
2 tablespoons BROWN SUGAR
2 tablespoons WHITE SUGAR
1/4 teaspoon ALMOND EXTRACT
Juice and zest of 1 LEMON
CRESCENT RING:
1 cup MILK
4 EGGS
1/2 teaspoon ALMOND EXTRACT or VANILLA EXTRACT
1 teaspoon CINNAMON
Pinch of SALT
1 (8 ounce) can CRESCENT DOUGH SHEET OR ROLLS
With an electric mixer beat filling ingredients together and set aside.
In another bowl whisk together milk, eggs, almond extract, cinnamon and salt. Roll out dough sheet or rolls and pinch the perforated edges together. Spread cream cheese filling leaving a 1/4 inch border. Starting with the long side roll into a log. Using a serrated knife cut the log into 12 slices. Place the rolls into a 9 x 13 glass dish. Pour the egg mixture over the rolls. Cover and refrigerate at least 1 hour or up to overnight. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Arrange the rolls in a circle. Brush the egg mixture over the top of the dough rolls. Bake 20 to 25 mintues. After 20 mintues bake time sprinkle some SLICED ALMONDS on to of the rolls and place back in the oven for 5 mintues to toast them.
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