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Cherimoya
Seed and pur?e to use in sauces, salad dressings and sorbets. They are at their peak in December, but are available through the early spring and sporadically throughout the summer.
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Chimichangas
ChimichangasSee instructions for folding under "." Place completed burritos in a deep fryer heated to 350?F and fry them until golden brown. Hold the burrito down with long handled tongs so that it does not open up. (Upload by user)
ChimichangasSee instructions for folding under "." Place completed burritos in a deep fryer heated to 350?F and fry them until golden brown. Hold the burrito down with long handled tongs so that it does not open up. (Upload by user)
Coconut
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Cooking on a seasoned plank
Cooking on a Seasoned PlankSoak a 1 inch thick hardwood plank in cold water overnight. Weigh it down, so every surface soaks. Dry it well and rub with oil. Place in a 350 degree F oven for an hour. Once seasoned, follow as directed in recipe. A trough around the edge will catch meat juices; other (Upload by user)
Cooking on a Seasoned PlankSoak a 1 inch thick hardwood plank in cold water overnight. Weigh it down, so every surface soaks. Dry it well and rub with oil. Place in a 350 degree F oven for an hour. Once seasoned, follow as directed in recipe. A trough around the edge will catch meat juices; other (Upload by user)
Spinach
SpinachRemove the stems of the spinach by hand before cooking. Steam the freshly washed and stemmed spinach by placing the spinach with its clinging water droplets in a large pot or wok. Cover and cook, stirring often. The water on the leaves is usually enough to steam cook the spinach. (Upload by user)
SpinachRemove the stems of the spinach by hand before cooking. Steam the freshly washed and stemmed spinach by placing the spinach with its clinging water droplets in a large pot or wok. Cover and cook, stirring often. The water on the leaves is usually enough to steam cook the spinach. (Upload by user)
Marzipan roses
Marzipan RosesMarzipan (available at local grocery or gourmet market make sure marzipan is pliable before you buy it)Gel paste food coloring (color desired for roses)Green gel paste food coloring (for petals)Plastic glovesTint the marzipan to de (Upload by user)
Marzipan RosesMarzipan (available at local grocery or gourmet market make sure marzipan is pliable before you buy it)Gel paste food coloring (color desired for roses)Green gel paste food coloring (for petals)Plastic glovesTint the marzipan to de (Upload by user)
Pizza, grilled
Pizza (Grilled)To grill pizza, turn your grill into an outdoor oven. First, build a fire for indirect heat cooking: For a circular charcoal grill, carefully push the hot coals to the perimeter of the fire bed; for square or rectangular charcoal grills, push the hot coals into half of the (Upload by user)
Pizza (Grilled)To grill pizza, turn your grill into an outdoor oven. First, build a fire for indirect heat cooking: For a circular charcoal grill, carefully push the hot coals to the perimeter of the fire bed; for square or rectangular charcoal grills, push the hot coals into half of the (Upload by user)
Chihuahua cheese
Chihuahua CheeseMozzarella or Monterey jack may be substituted for this cheese. (Upload by user)
Chihuahua CheeseMozzarella or Monterey jack may be substituted for this cheese. (Upload by user)
Chile paste
Chile PasteFry chiles in a little canola oil until they just begin to darken and become fragrant. Or you can toast the chiles by placing them in a 275 degree F oven for 5 to 10 minutes or until they become fragrant; but do not allow them to scorch.After frying or toasting the chil (Upload by user)
Chile PasteFry chiles in a little canola oil until they just begin to darken and become fragrant. Or you can toast the chiles by placing them in a 275 degree F oven for 5 to 10 minutes or until they become fragrant; but do not allow them to scorch.After frying or toasting the chil (Upload by user)
Chile powder
Chile PowderRoast whole dried chiles in an ungreased, very hot cast iron skillet, shaking the pan from time to time to avoid any scorching. This only takes a little under a minute. Remove the chiles from the pan, let them cool enough to be handled, and break them apart. Discard the stems (Upload by user)
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Chile PowderRoast whole dried chiles in an ungreased, very hot cast iron skillet, shaking the pan from time to time to avoid any scorching. This only takes a little under a minute. Remove the chiles from the pan, let them cool enough to be handled, and break them apart. Discard the stems (Upload by user)
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Chiles
ChilesTo roast and peel chiles, cut a small slit in the chile close to the stem end so that the steam can escape. Put chiles on a baking sheet and put directly under the broiler or on a screen on the top of the stove. They can also be plunged into hot canola oil to loosen the skins. (Upload by user)
TAG: chiles, place, torch, method, skins, ,
ChilesTo roast and peel chiles, cut a small slit in the chile close to the stem end so that the steam can escape. Put chiles on a baking sheet and put directly under the broiler or on a screen on the top of the stove. They can also be plunged into hot canola oil to loosen the skins. (Upload by user)
TAG: chiles, place, torch, method, skins, ,
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Chili powder
Chili PowderChili powder is NOT chile powder. Chili powder is a blend of ground chiles along with other spices. A good commercial brand is "Gebhardt�." (Upload by user)
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Chili PowderChili powder is NOT chile powder. Chili powder is a blend of ground chiles along with other spices. A good commercial brand is "Gebhardt�." (Upload by user)
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Achiote seeds
Achiote SeedsBefore using, soak overnight in water, then grind into a paste. (Upload by user)
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Achiote SeedsBefore using, soak overnight in water, then grind into a paste. (Upload by user)
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Cilantro
CilantroStore it in the refrigerator with the stems in water and plastic loosely covering the leafy tops. To use, strip the leaves from the thick stems, discard the stems, and use the leaves either whole or coarsely chopped. If cilantro is unavailable, use parsley and/or basil. (Upload by user)
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CilantroStore it in the refrigerator with the stems in water and plastic loosely covering the leafy tops. To use, strip the leaves from the thick stems, discard the stems, and use the leaves either whole or coarsely chopped. If cilantro is unavailable, use parsley and/or basil. (Upload by user)
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Cinnamon sugar
Cinnamon SugarStir 2 cups sugar and 5 tablespoons cinnamon together until completely mixed. Store in a tightly capped jar with a shaker top for up to 6 months.This is good sprinkled on Indian fry bread, bu?uelos or buttered French toast. (Upload by user)
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Cinnamon SugarStir 2 cups sugar and 5 tablespoons cinnamon together until completely mixed. Store in a tightly capped jar with a shaker top for up to 6 months.This is good sprinkled on Indian fry bread, bu?uelos or buttered French toast. (Upload by user)
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Colored sugar
Colored SugarTo make, combine 1 cup sugar with a few drops of desired food coloring. Shake in a jar until the color is evenly distributed.Another way to make it is to put sugar in a zip type bag with a few drops of food coloring. Close the bag, then knead the color into the sugar. (Upload by user)
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Colored SugarTo make, combine 1 cup sugar with a few drops of desired food coloring. Shake in a jar until the color is evenly distributed.Another way to make it is to put sugar in a zip type bag with a few drops of food coloring. Close the bag, then knead the color into the sugar. (Upload by user)
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