martes, 22 de junio de 2010
noddles o como se escriba jejej
Despues del viaje me puse a hacerme unos noddles picositos de pollo y noddles soup ...yumm
domingo, 6 de junio de 2010
martes, 1 de junio de 2010
English muffins!
Hice la receta de english muffins, y me gustó más la segunda ocasión que la receta que primero hice que es más simple sin leche y sin mantequilla, aquí esta la receta y una foto....me encantaron los english muffins con queso crema y blueberry jam...=) yumm!
Ingredients
1 cup milk 1 taza de leche
2 tablespoons white sugar 1 cucharadas de azúcar blanca
1 (.25 ounce) package active dry yeast (25 oz) de levadura activa
1 cup warm water (110 degrees F/45 degrees C) 1 taza de agua al tiempo
1/4 cup melted shortening ¼ de manteca derretida
6 cups all-purpose flour 6 tazas de harina
1 teaspoon salt 1 cucharada de sal
Directions
1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.
1 cup milk 1 taza de leche
2 tablespoons white sugar 1 cucharadas de azúcar blanca
1 (.25 ounce) package active dry yeast (25 oz) de levadura activa
1 cup warm water (110 degrees F/45 degrees C) 1 taza de agua al tiempo
1/4 cup melted shortening ¼ de manteca derretida
6 cups all-purpose flour 6 tazas de harina
1 teaspoon salt 1 cucharada de sal
Directions
1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.
Sopes!
Pues como compré cornmeal, a hacer sopes se ha dicho, y como hice también los frijolongos possssss aquí están...jejeje
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