788 gorditas pockets Recipes

all-purpose flour, approximately 2 cups, baking powder, kosher salt, shortening, approximately 6 tbsp, milk, egg mixed with 1 to 2 tsp water, vegetable , canola oil or butter, for frying, curried mango filling , recipe follows, chocolate filling , recipe follows, mangos, peeled and diced, approximately 2 cups or 12 oz, brown sugar, cider vinegar, curry powder, freshly squeezed lime juice, sugar, cocoa powder, kosher salt, unsalted butter, room temperature

green, sweet red and yellow peppers , julienned, fresh baby carrots, fresh whole green beans, tomatoes, quartered, white vinegar, olive oil, dried oregano, pepper

flour tortillas (mi rancho gorditas ), liver spread (farmer john brand ), cream cheese, honey-roasted ham, garlic powder (not garlic salt), crushed red pepper flakes

masa harina or cornmeal, all-purpose flour, baking powder, salt, water, vegetable oil, minced seeded, canned chipotle chile in adobo sauce, vegetable oil, chopped onion, garlic cloves, minced, turkey tenderloin , cut into 3/4-inch pieces, adobo sauce (from canned chipotle chile), fat-free , less-sodium chicken broth, divided, all-purpose flour, white hominy, rinsed and drained, poblano chiles, seeded and chopped, chopped fresh cilantro

nonfat plain yogurt, peeled seeded and diced cucumber, chopped scallion, garlic cloves, minced, boneless skinless chicken breast, lemon juice, snipped fresh oregano or 1 tsp dried oregano, olive oil, lettuce leaves, pita bread rounds (i get the whole, not the half with pockets) or 4 greek rounds, tomato, sliced, red onion, sliced

yeast, sugar, warm water, oil, salt, flour, pepperoni , jam, etc, tomato sauce, cheese

all-purpose flour, baking powder, salt, shortening or 2 1/2 oz butter, milk, egg beaten with 1-2 tsp water, nutella , spread for filling, vegetable oil, if desired (for frying )

sheets of puff pastry, mozzarella cheese, cheddar cheese, broccoli spears, sliced boiled ham, sliced roast beef, tomato sauce, pepperoni, eggs, water

sheets of puff pastry, mozzarella cheese, cheddar cheese, broccoli spears, sliced boiled ham, sliced roast beef, tomato sauce, pepperoni, eggs, water

boned breast of veal with pocket, salt and pepper to taste, sweet potato (8 oz), peeled and diced, white potato (4 oz), peeled and diced, carrot, peeled and diced, stalks celery, diced, minced onion, ground pork, olive oil, cooked rice, grated locatelli, hard-cooked eggs, chopped, minced fresh parsley, salt and pepper, to taste, olive oil , to taste, paprika , to taste

boned breast veal with pocket, salt and pepper, sweet potato (8 oz), peeled and diced, white potato (4 oz), peeled and diced, carrot, peeled and diced, minced onion, ground pork, olive oil, cooked rice, grated locatelli, hard-cooked eggs, chopped, minced fresh parsley leaves, salt and pepper, olive oil , to taste, paprika , to taste

cake, white cake mix , with pudding, water, oil, egg whites, lemon pie filling (15.75 oz), lemon creme frosting or any lemon frosting, cool whip, thawed, alternate topping, if you can tsp find the lemon frosting (which i can tsp anymore), use vanilla frosting and some of the lemon pie filling (there should be some left) with the cool whip....it works great

ground beef, potatoes, carrots, onions, cream of mushroom soup, salt, freshly ground black pepper

pocket breads, olive oil, lemon juice, extra-virgin olive oil, salt, coarse-ground pepper, ground sumac, sized pieces of rinsed , crisped romaine lettuce, english cucumber, rinsed , quartered lengthwise, tomatoes, sweet onion , thinly slivered, italian parsley leaves, chopped fresh mint leaves

mayonnaise, chili sauce, lemon juice, vinegar, black beans, drained, whole kernel corn, drained, bell pepper, finely diced, fresh cilantro, finely chopped, boneless chicken breasts, cooked, pita bread rounds, cheddar cheese, shredded

prepared masa harina flour, crumbly queso fresco (fresh white cheese), cooked potatoes, skinned and mashed, salt, to taste (abt a tsp), cooking oil, for frying

article, those of us who are blessed with living in the lone star state may take for granted the steaming hot, flavorful corn tortillas that many mexican restaurants still provide free to patrons. cities and towns of any size at all frequently have a tortilleria, that is, a tortilla factory, where freshly-made tortillas or fresh masa (tortilla dough) can be purchased. or maybe not., in any case , a resourceful cook, particularly 1 who relishes tex-mex fare, will want to be able to produce a batch of corn tortillas. there is nothing quite like the aroma of hot, handmade tortillas. your own tortillas will not only rival the restaurant variety, they will taste even better because they are so fresh., according to the tortilla industry association, tortillas are more popular today in the u.s. than all other ethnic breads, such as bagels, english muffins and pita bread., average (say 6- to 7-inch) corn tortilla contains about 60 calories, a gram or so each of protein and fat, 12 g of carbohydrate and 44 milligrams of calcium. since they are made exclusively of corn flour and contain no wheat gluten, they are an ideal bread alternative for those who are gluten intolerant., but most of all , they are good., corn tortillas are the foundation of classic tex-mex dishes like enchiladas , gorditas, quesadillas, tacos and tostados. mexican cooks have been patting them out for millennia; tortillas are the bread of mexico., this article will concern itself with corn tortillas, rather than the wheat flour tortillas that originated in northern mexico., ingredients for tortilla making are incredibly, and somewhat deceptively, simple. there are only two: corn flour and water. we could get so basic as to detail the process of making corn flour with parched corn and slaked lime, and grinding the resulting product ourselves, but no 1 would do that. and besides, there is a product made by the quaker oats company called masa harina that makes an excellent corn tortilla. masa harina may be difficult to find in some, principally northern, areas of the u.s., and you may have to ask your grocer to serving it for you. it can also be obtained by mail order, although it is a bit pricey ($3.95 for 2 lb, plus shipping), compared to what you pay for it in a local supermarket., whatever you do , don tsp confuse corn flour with corn meal. corn meal is made from a completely different process, and it simply won tsp work for tortilla making., need a big cast-iron skillet or griddle and a tortilla press, too. tortilla presses have become pretty easy to find in kitchen-supply stores. not exactly a high-tech gadget, if you pay more than $20 for 1, you ve paid way too much. if you can tsp find a tortilla press, it is possible (but not preferable) to press out your tortillas on a flat surface using a heavy, flat-bottomed dish. you ll also need some plastic bags of the sandwich or freezer variety, but more about that later., in most every recipe for corn tortillas, the proportion of ingredients called for is 2 cups of masa harina to 1-1/4 to 1-1/3 cups of water. however, the difference between 1/4 cup and 1/3 cup, while only 4 tsp, can be critical.