41 - 50 of 91 for sopapillas

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Dissolve yeast in warm water. Mix with other ingredients. Knead several minutes and set aside in warm place until dough rises (about 2 hours). Roll ...

Mix flour, baking powder and salt. Cut in shortening to make biscuit-like dough. Knead a few minutes. Let rest at least 15 minutes. Roll thin and cut ...

Combine dry ingredients and cut in shortening. Dissolve yeast in warm water. Add to milk which has been cooled down to room temperature. Add liquids ...

Rinse a medium ... almost smoking. Fry sopapillas a few at ... until puffed and light brown on sides. Drain on paper towel. Serves 4-6. Serve with honey.

Sift dry ingredients. Beat eggs well; add milk, and stir in dry ingredients, adding as much flour as can be absorbed. Roll thin and cut in 7 inch ...

Dissolve yeast in ... fat is hot, sopapillas will puff up ... Drain on paper towel. Serve as bread with Mexican food. Dough may be frozen or used as desired.

Sift flour and salt, baking powder, and sugar. Cut in shortening, add milk to make a dough just firm enough to roll. Cover bowl and let stand about ...

Preheated 375 degree deep fryer. In large bowl combine flour, sugar, baking powder, salt and cereal. Cut in butter to form fine crumbs. Add milk all ...

Sift flour with ... with a little water. Makes about 1 dozen. Note: Roll dough very thin and fry in very hot oil a few at a time for very puffy sopapillas.

Sift dry ingredients together. Cut in shortening until fine. Add yeast, water and Karo until dough is stiff. Knead 2-3 minutes. Roll dough 1/8 inch ...

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