|Cook Espana, Drink Espana!|
|by Mario Sandoval|
From Andalucia to Valencia, Galicia to La Rioja, this is the first book to seriously match the best of Spanish cooking with its character-fuelled ...
1 - 10 of 91 for sopapillas
Result Page: 1
Soften yeast in ... to 350°F. Cook sopapillas a few at ... only once. They will puff up. Drain on absorbent paper and serve with powdered sugar sprinkle.
Heat oil in a small skillet until hot. Melt butter in small microwavable dish-once melted add cinnamon sugar and honey Fry 1 tortilla until bottom ...
Sift flour, baking powder and salt in bowl. Cut in shortening. Add water. Mix to hold together. Knead until smooth. Let rise 5 minutes. Roll out ...
Honey Butter: Heat 3/4 cup honey and 2 tablespoons butter until hot. Cinnamon Sugar: Mix 3 tablespoons sugar and 1/4 teaspoon ground cinnamon. Do ...
In a large mixing bowl, add flour, baking powder and salt. Mix well. Work in the shortening until distributed evenly and add the water. Mix well, ...
Mix flour, salt and baking powder. Work shortening into flour until well blended and use hands. Add enough water to make a soft dough, but not ...
Sift dry ingredients ... minutes. Cut into 3" squares. Fry, several at a time, in deep fat at 400 degrees for 30 seconds on each side. Yield: 40 sopapillas.
Sift dry ingredients ... rectangle. Cut into 3 inch squares. Fry, several at a time, in deep fat at 400 degrees for 30 seconds on each side. Yield: 40 sopapillas.
Cut 1 pie crust into 4 sections. Deep fry until crisp. Remove from oil and sprinkle with cinnamon. Top with one scoop vanilla ice cream and drizzle ...
Mix well, let rise. roll out thin, cut in squares. Let rise slightly. Fry in deep fat. Serve with honey.
Result Page: 1
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