How To make Mexican Orange Drops
1 c Evaporated milk
3 c Sugar
1/4 c Boiling orange juice
1/4 ts Salt
Grated rind of 2 oranges 1 c Chopped nuts
Heat milk in double boiler. Melt 1 cup of the sugar in heavy saucepan. When the sugar is brown, add the hot orange juice, and then the hot milk. Stir in the rest of the sugar and the salt. Bring to a boil and cook covered for 3 minutes, then uncover and cook over low heat, without stirring, to the softball stage (238) Remove from heat and add the orange zest. Cool. Beat until creamy, and stir in the nuts. Roll into balls and let harden on foil. ~sofia soar@banneker.Stanford.EDU
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Mexican Christmas Punch | Ponche Navideño #recipe
Today I am at home and making Ponche, which is a Mexican-style holiday punch. You can add brandy or tequila to your cup of ponche for a festive holiday treat.
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0:00 Intro
0:14 Ingredients
0:57 Prep Sugar Cane
1:08 Making The Ponche
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INGREDIENTS
2.5 L water
8 oz (227 g) pilioncillo
1/3 cup (35 g) sugar (or to taste
1 large orange (peel and flesh)
1/3 cup (12 g) dried hibiscus flowers
5 cinnamon sticks
pieces of pineapple rind
1 tamarind flesh
8 oz (227 g) tejocotes (remove the stems)
1 small apple
8 oz (227) guavas (remove stems)
5 to 7 pieces of sugar cane
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Ponche Recipe
How To Make Christmas Punch
Mexican Christmas Punch
Chilli Mayo Dip | Easy to Make Dip Recipe | Chetna Patel Recipes
Chilli Mayo Dip
Ingredients :
1/2 Cup - Tomato Ketchup
1/2 Cup - Mayonnaise
1/2 tsp - Salt
2 tsp - Red Chilli Powder
1/4 tsp - White Pepper Powder
1 tsp - Pizza Seasoning
1/2 Cup - Water
3-4 Drops - Capsico Sauce Or Tobasco Sauce
grind it and Same Jar add
1 tsp - Garlic Crushed
1 tsp - Parsley chopped
1 tbsp - Fresh Basil chopped
Mix it and Serve in bowl
Garnish : Chilli Flakes
Serve With
Potato Smilie :
Paneer Nuggets :
Garlic Potato Bites :
Herb Bread Stick
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Orange Sauce | Salsa de Chile de Arbol | Spicy Salsa | Keto | Cooking With Thatown2
Wussup Towners! This Orange Sauce Salsa de Chile de Arbol Spicy Salsa is made with dried Arbol chili peppers and is very spicy. If you like spicy hot salsa you will love this recipe, you can always tune down the level of heat by using fewer peppers and more vegetables. This sauce goes well with a lot of different foods. Enjoy!
Recipe -
Cut the tomatoes and onions, place them in the oven cut side facing down to roast for 10 mins under the boiler. Add 2 tbs of oil to a pan and heat over medium heat. Add the chilies to the oil and cook for 2 minutes. During the last 30 seconds add in the garlic. If you are using whole garlic cloves they can be roasted in the oven along with the tomatoes and onions. Once the chilies and garlic are done cooking remove them from the oil and add them to a food processor or blender. Add vinegar and water to the blender and let the chilies sit for 5-10 mins. Add all the remaining ingredients to the blender salt, coriander, tomatoes, onions and blend. While the sauce is blending slowly add in the oil that the chilies were cooked in blending the sauce on low. Once the salsa is mixed its ready to eat.
Note. This salsa is very hot. If you do not enjoy hot salsa, then I would use fewer peppers. In this video, I used almost 3/4 cup. I would use 1/4 or maybe less, you can always add more if needed but it is hard to take away.
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How To Make Rosca de Reyes | Beautifully Ornate Mexican Christmas Bread Recipe
Rosca de reyes is a Mexican Christmas bread filled with candied peel and mixed dried fruit, and ornately decorated with nuts and cherries. There are various versions, and they are not just exclusive to Mexico. Many Spanish speaking countries have them on celebrations. For me it is one of the most beautifully decorated breads I have ever seen or made. While it might look difficult, it is not. If you have ever made cinnamon buns, then you will feel right at home making this.
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Almendrado Recipe - Mexican Flag Dessert - Very Light And Refreshing! By Rockin Robin
Almendrado is a light Mexican dessert. It resembles the Mexican Flag with it's green, white and red layers of egg whites flavored with almond extract, lime zest and sugar. The flag is then served with a thin custard sauce (flavored with lemon zest, almond and vanilla extracts), topped with toasted almonds. Delicious. Get the recipe here:
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This almondrado recipe is so delicious and is great after a heavy meal. The combination of the flavored egg whites topped with this light thin custard and then topped again with toasted almonds is phenomenal.
You will be coming back for more! It is very refreshing in taste.
You don't have to toast the almonds but I recommend it as the flavor is so much better. This recipe is best thoroughly chilled.
You can omit the food colorings if you wish but it does make for a festive color when used. The colors turn out very pastel and would be great for Easter. In fact I am making this for our Easter dessert.
Give it a try and leave me a comment!
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Rockin Robin
Music by Kevin MacLead
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Two TAQUERIA STYLE SALSA Recipes | Traditional Green & Red Jalapeño for Tacos
The quest for salsa nirvana continues.
Getcha Some APC BBQ Rubs Here:
In this video we’re making a traditional salsa verde and a salsa roja. Both of these are estilo Monterrey, MX and courtesy of my good friend Ruben “El Borrego” Rios who made these for us during one of our epic bbq classes. Gracias Compadre!
For our salsa verde we’re gonna use seven tomatillos, three green jalapenos, two cloves of garlic, a head of cilantro and 2 tsp APC OG – which is salt pepper and garlic. This is a boiled salsa that is rich in flavor and can be a great base for other recipes like enchiladas suizas or just for topping tacos and your favorite plates.
Now the salsa roja is a little bit different but just as amazing. This recipe calls for seven red jalapeños, five roma tomatoes, two garlic cloves, seven chile de arbol, 2 tsp of APC OG and while blending…2 tablespoons of olive oil. This gives the salsa roja a creamy, smooth texture that is delicious with chips, some loaded ribs or any grilled meats.
Let’s fire it up and make some salsas! Yee hawwww