Moroccan Charoset Balls recipes

Results: 2271 - 2273 of 2273
Ingredients (24) Eye: EMPANADA DOUGH: (Makes enough for about 8-10 empanadas) 2 1/2 C. all-purpose flour 1 tsp. sugar 4 Tbsp. lard, shortening or but... ( more )
- EMPANADA DOUGH: (Makes enough for about 8-10 empanadas)
- 2 1/2 C. all-purpose flour
- 1 tsp. sugar
- 4 Tbsp. lard, shortening or butter, cut into small bits
- 3/4 C. warm water
- 1 tsp. salt
- 1 egg yolk, optional
- FOR EACH EMPANADA:
- 2 1/2 ounce ball of dough (about the size of an egg)
- 1 small fresh banana, sliced
- 1Tbsp. dark seedless raisins
- 1 tablespoon chopped pecans
- 1 tsp. honey
- 1 egg white, for sealing edges
- Oil, for frying
- GARNISH:
- 1 tablespoon powdered sugar
- 1/2 Tbsp. ground cinnamon
- 5 slices fresh banana
- 1 tsp. chopped pecans
- 1 tsp. dark seedless raisins
- 4 1/2 ounces vanilla ice cream (1 scoop)
- 1 maraschino cherry
- 1/4 C. cajeta sauce (caramel sauce, available in grocery stores)
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Source San Antonio Express News. Ninfa's is a popular chain of Mexican restaurants located... ( more )

To make dough: Dough can be made by hand or in food processor. To make by hand, measure flou... ( more )

Ingredients (16) Eye: 2 balls pizza dough, rolled out and chilled (recipe and procedure follow) olive oil for brushing dough 1 1/2 cups coarsely grat... ( more )
- 2 balls pizza dough, rolled out and chilled (recipe and procedure follow)
- olive oil for brushing dough
- 1 1/2 cups coarsely grated Fontina, preferably Italian (about 9 ounces)
- 1 cup fresh corn (cut from 2 to 3 ears)
- 1 red bell pepper, chopped fine (about 1 cup)
- 2 <I>poblano</I> chilies* if desired, roasted (procedure follows)
- 6 slices (about 5 ounces) <I>pancetta</I> (Italian unsmoked cured bacon) or bacon, cooked until crisp
- 1/4 cup chopped scallions
- 1/4 cup packed fresh coriander leaves, washed well and spun dry<p><B>For pizza dough:</B>
- 2/3 cup lukewarm water (105&deg;F.-115&deg;F.)
- a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
- 1/2 teaspoon sugar
- 2 tablespoons olive oil plus additional for oiling bowl
- 1 3/4 to 2 cups all-purpose unbleached flour
- 1/4 cup finely ground yellow cornmeal
- 2 teaspoons coarse salt<p>*available at Mexican markets and some specialty produce markets
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Roasted <I>poblano</I> chilies add a wonderful smoky flavor to this pizza; however, if they ... ( more )

Prepare grill: Open vents in lid and bottom of kettle grill and put 25 briquets on 2 opposit... ( more )

Servs: 2

Ingredients (27) Eye: <B>For the marinade</B> 1 large garlic clove, minced 2 tablespoons balsamic vinegar 2 tablespoons red-wine vinegar 1/2 teaspoon... ( more )
- <B>For the marinade</B>
- 1 large garlic clove, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons red-wine vinegar
- 1/2 teaspoon crumbled dried rosemary
- 1 teaspoon dried basil, crumbled
- 1 teaspoon dried or&eacute;gano, crumbled
- 1/4 teaspoon dried hot red pepper flakes, or to taste
- 1/2 cup olive oil
- 3 large carrots, cut diagonally into 1/4-inch-thick slices
- 2 small fennel bulbs (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick slices (about 3 cups)
- 2 red bell peppers, roasted and cut into strips
- 2 yellow bell peppers, roasted and cut into strips
- a 12-ounce jar peperoncini (pickled Tuscan peppers), rinsed and
- &nbsp;drained well
- 3/4 pound black or green brine-cured olives or a combination
- 1/4 pound sun-dried tomatoes packed in oil, drained and cut into
- &nbsp;strips
- 3/4 pound marinated or plain bocconcini (small mozzarella balls,
- &nbsp;available at specialty foods shops and some supermarkets)
- 1/2 pound pepperoni or soppressata (hard Italian sausage, available
- &nbsp;at Italian markets, some butcher shops, and, some specialty foods
- &nbsp;shops), cut crosswise into 1/4-inch-thick slices and the slices
- &nbsp;quartered
- two 7-ounce jars marinated artichoke hearts, rinsed and drained well
- 1/3 cup minced fresh parsley leaves plus, if desired, parsley sprigs for
- &nbsp;garnish
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( more )

Make the marinade: In a small bowl whisk together the garlic, the vinegars, the rosemary, th... ( more )

Servs: 6

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