Time 50m Yield 5 servings. Number Of Ingredients 8 Steps:
In a Dutch oven or large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in the tomatoes, pasta, sugar, chili powder, salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer until pasta is tender, 25-30 minutes.
Yield Serves 6 Number Of Ingredients 9 Steps:
Prepare frying oil: Heat 2 inches oil in a 4-quart Dutch oven or a wide 4-inch-deep heavy pot over high heat until a deep-fat thermometer registers 400°F (oil will be just beginning to smoke). Drop in citrus peel (oil will bubble vigorously) and leave in oil until browned, about 1 minute. Remove with tongs. Prepare dough: While oil is heating, bring water with salt to a boil, covered, in a 1 1/2- to 2-quart heavy saucepan. Add 2 teaspoons olive oil and remove from heat. Immediately add flour and stir vigorously with a wooden spoon until flour and water are combined well (mixture will be stiff and not very smooth). Fill churrera with some hot dough and wrap a kitchen towel around churrera canister to protect your hands. Make churros: Turn screw handle of churrera until dough emerges from star opening. Holding opening about 2 inches above oil, turn handle to squeeze dough into oil in a continuous stream, making a spiral shape. (Spirals take practice; have a helper coax dough into a spiral in oil with a chopstick, keeping dough away from side of pot. For beginners, small coils or any kind of curvy shape is fine.) Stop when dough stream breaks naturally or pot is full. Cook until underside is golden, about 1 1/2 minutes, and turn over with chopsticks. Then cook until golden, about 1 1/2 minutes more. Transfer churro with chopsticks to paper towels to drain and sprinkle with sugar. Make more churros in same manner, returning oil to 400°F between batches. Break churros into pieces if desired and serve immediately.
Time 2h25m Yield 5 dozen spirals Number Of Ingredients 10 Steps:
In a large bowl, combine cream cheese, chicken, monterey jack, coriander, jalapeno peppers, and cumin. Spread mixture evenly over tortillas. Roll up each tortilla tightly around chicken mixture. Wrap tightly in plastic wrap and refrigerate for at least 2 hours. Just before serving, cut each tortilla roll into 1/2 inch slices. Arrange on greased baking sheet, brush with oil, bake in 350 degree oven for 12 to 15 minutes or until lightly browned. Serve hot with salsa and sour cream.
Yield Makes 24 Number Of Ingredients 6 Steps:
In a bowl, mix cheese and paprika; season with salt and pepper. On a floured surface, roll out pastry to 10 by 14 inches. Brush with egg. Sprinkle with cheese mixture; using a rolling pin, roll mixture into pastry. Roll up pastry, starting from short end. Refrigerate until firm, about 25 minutes. Preheat oven to 400 degrees. Cut roll into 3/8-inch-thick slices. Place on a rimmed baking sheet; bake until golden, 20 to 25 minutes. Cool 5 minutes on sheet; transfer to a rack to cool completely.
Yield 12 servings Number Of Ingredients 5 Steps:
Roll out the puff pastry on a lightly floured surface to a 12-inch by 14-inch (30 cm by 35 cm) rectangle. Use a spatula to spread the chocolate hazelnut spread over half of the pastry. Fold other half of the pastry over the chocolate spread. Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray. Slice lengthwise into twelve ½-inch (1 cm) wide strips. Hold the top of a strip with one hand and use your other hand to twist. Once the twist goes all the way up the strip, roll into a tight spiral. Repeat with the rest of the strips. Transfer the spirals to the prepared baking sheet and brush with egg wash. Bake for 12 minutes, or until golden brown. Enjoy!
Time 30m Yield 60 pieces Number Of Ingredients 11 Steps:
Gently pulse cream cheese, cilantro, cumin, Chicken, red pepper, and jalepeno in food prosessor until finely chopped. Fold in grated cheese. Season to taste with salt. Spread on tortillas, and roll up tightly, wrap in plastic wrap and refrigerate at least 2 hours. Preheat oven to 350°F. Cover cookie sheet with silpat or foil treated with cooking spray. Slice tortillas diagonally 1/2 inch thick and place on sheet. Brush with oil and bake 12 -15 min or until light golden. Serve hot with sour cream and salsa for dipping.
