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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 bed; and for gas grills, heat the entire grill and then turn off the burners on one side.You`ll be cooking the pizza on the part of the cooking grate that`s not directly over the heat, so divide and shape the dough into larger or smaller circles, squares or rectangles to fit that area.Close the grill`s cover (or cover the pizza with a domed wok lid or pot lid or even a large stainless steel bowl), and you`ve got your outdoor oven.To prevent the dough from sticking, swab the grill rack with a vegetable oil-soaked cloth or paper towels, safely held with grilling tongs. Also brush the dough on both sides with olive oil. The heat quickly firms up the dough, so it won`t droop through the bars. After 2 to 3 minutes (check occasionally to guard against burning), you can easily flip the now-stiff crust.It`s then ready to top with ingredients, which you will have arranged nearby on a table or tray to help you work quickly. Smear lightly with homemade or store-bought pesto or tomato sauce. Add shredded cheeses, dabs of goat cheese, sliced vegetables (which will have been grilled in advance), sliced pepperoni, crumbled cooked sausage, tissue-thin prosciutto. Then, cover again and cook about 5 minutes more, until the cheese has melted.Slide the finished pizza onto a cutting board, sprinkle with Parmesan and chopped fresh herbs and cut it into wedges or squares with a pizza wheel or large, sharp knife.

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)

Enchiladas
EnchiladasSee instructions under "." (Upload by user)

Coconut
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Chihuahua cheese
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 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)

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)

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)

Achiote seeds
Achiote SeedsBefore using, soak overnight in water, then grind into a paste. (Upload by user)

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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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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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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Confectioners` sugar
Confectioners` SugarThis is also known as "powdered sugar" or "10X sugar."To make, blend 1 cup granulated sugar on the highest speed of a blender for 2 minutes. Add 1 tablespoon cornstarch to keep the sugar from packing down. Store in an airtight container. (Upload by user)
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Corn husks
Corn HusksTo use, soak the husks in hot water for at least 15 minutes, then remove them. Remove any silk and dry them lightly with a towel. (Upload by user)
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Corn tortilla shells
Corn Tortilla ShellsPreheat canola oil in a deep fryer to 350 degrees F to 375 degrees F.Cut 4 slits on a corn tortilla, equally spaced, as though cutting a pie, but stop about 1 inch short of the center of the tortilla. Put a tortilla in the deep fryer and, using a long handled s (Upload by user)
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Corn tortillas
Corn TortillasTo soften the tortillas for recipes such as enchiladas, immerse the tortillas in about an inch of hot canola oil heated until a drop of water sputters instantly. Cook them just until they become pliable, then drain them on absorbent towels. In addition to making the tortill (Upload by user)
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