ericviking69
Heart on his sleeve
- Joined
- Aug 24, 2002
- Posts
- 2,119
tonitits said:
deviled eggs
KnightWing
Trouble...
- Joined
- Nov 3, 2001
- Posts
- 17,018
tonitits said:
Denver Steaks and corn on the cob--- (slow roasted on the grill)
Arden
Un amor, Una verdad
- Joined
- Jul 10, 2002
- Posts
- 26,574
They're a fried Mexican dessert pastry. One restaurant in Dallas used to serve them with a small amount of strawberries in their own sweetened juices.Dumpling said:
http://www.stormrestaurants.com/micasa/sopas.jpg
Sopapillas
Recipe courtesy Emeril Lagasse, 2001
Recipe Summary
Prep Time: 25 minutes Cook Time: 30 minutes
Inactive Prep Time: 1 minute Yield: about 3 dozen
1 package active dry yeast
11/2 cups milk
1/4 cup sugar
1/4 cup melted unsalted butter
1 large egg
4 1/2 cups all-purpose flour
1 tablespoon cornmeal
1 teaspoon salt
Vegetable oil, for frying
Honey
In the bowl of an electric mixer fitted with a dough hook, combine the yeast, milk, sugar, and butter, and mix well for 2 minutes. Add the egg, and mix well. Add 4 cups of the flour, the cornmeal and salt. Beat at low speed until all the flour is incorporated, then on medium speed until a ball of dough forms, adding more flour as needed if too sticky.
Remove from the mixer, form into a ball, and place in a lightly oiled bowl. Cover and let rise in a warm place until nearly doubled, about 1 hour.
Turn out the dough onto a lightly floured surface and pat into a thick rectangle, about 1-inch thick. Roll out until about 1/4-inch thick, and with a sharp knife, cut the dough into squares, about 2 1/2 to 3 inch-square.
Heat the fryer to 360 degrees F.
Drop the dough into the hot oil, being careful not to overcrowd the sopapillas as they are cooking, and turning them constantly to cook on all sides until golden, about 3 minutes per batch. Remove the sopapillas from the oil with a slotted spoon and drain on paper towels.
Serve the sopapillas hot, drizzled with honey.
tonitits
MS. T
- Joined
- Mar 22, 2002
- Posts
- 25,852
Arden said:They're a fried Mexican dessert pastry. One restaurant in Dallas used to serve them with a small amount of strawberries in their own sweetened juices.
http://www.stormrestaurants.com/micasa/sopas.jpg
Sopapillas
Recipe courtesy Emeril Lagasse, 2001
Recipe Summary
Prep Time: 25 minutes Cook Time: 30 minutes
Inactive Prep Time: 1 minute Yield: about 3 dozen
1 package active dry yeast
11/2 cups milk
1/4 cup sugar
1/4 cup melted unsalted butter
1 large egg
4 1/2 cups all-purpose flour
1 tablespoon cornmeal
1 teaspoon salt
Vegetable oil, for frying
Honey
In the bowl of an electric mixer fitted with a dough hook, combine the yeast, milk, sugar, and butter, and mix well for 2 minutes. Add the egg, and mix well. Add 4 cups of the flour, the cornmeal and salt. Beat at low speed until all the flour is incorporated, then on medium speed until a ball of dough forms, adding more flour as needed if too sticky.
Remove from the mixer, form into a ball, and place in a lightly oiled bowl. Cover and let rise in a warm place until nearly doubled, about 1 hour.
Turn out the dough onto a lightly floured surface and pat into a thick rectangle, about 1-inch thick. Roll out until about 1/4-inch thick, and with a sharp knife, cut the dough into squares, about 2 1/2 to 3 inch-square.
Heat the fryer to 360 degrees F.
Drop the dough into the hot oil, being careful not to overcrowd the sopapillas as they are cooking, and turning them constantly to cook on all sides until golden, about 3 minutes per batch. Remove the sopapillas from the oil with a slotted spoon and drain on paper towels.
Serve the sopapillas hot, drizzled with honey.
Shrimp Diablo
sounds scrumptiuos wish I was in TEXAS
PepperTed
Freedom to Roam
- Joined
- Jun 11, 2003
- Posts
- 3,433
It is breakfast time here in Oz,
Here we like to enjoy a nice long brunch.....
today I have my friend Michelle on the menu as follows:
yeah, a la puss on le pillow
followed by le breast de la micheeelle
may be for lunch I could have a nice piece of michelle rump
nothing like a bit of rump and pussy juice
Here we like to enjoy a nice long brunch.....
today I have my friend Michelle on the menu as follows:
yeah, a la puss on le pillow
followed by le breast de la micheeelle
may be for lunch I could have a nice piece of michelle rump
nothing like a bit of rump and pussy juice
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