CHURROS
These Mexican fritters are very common at fairs. In my border hometown, the line at this stand is always overwhelming. People wait hours in line just to get a taste of these churros. I have run across several recipes but this is the best one by far.
Provided by Delia
Categories Everyday Cooking Vegan Bread
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
- Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Pipe 5- to 6-inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Do not overcrowd the oil. Fry until golden; drain on paper towels.
- Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Nutrition Facts : Calories 691.3 calories, Carbohydrate 57.1 g, Fat 51.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 293.1 mg, Sugar 32.9 g
CHURROS (CINNAMON SUGAR FRIED DOUGHNUT STICKS)
Steps:
- Gather the ingredients.
- In a pot, combine the water, buttermilk, butter, salt, and 1 tablespoon sugar. Bring the mixture to a boil.
- Stir in the flour all at once using a heat-proof spatula. Continue to stir until the mixture clumps together to form a ball. Continue to cook for a minute or two more, turning the dough over in the pot with the spatula. Remove from heat.
- Add the vanilla. Add the eggs, one at a time, mixing well after each. The mixture should begin to look shiny, but should not slide off the spatula easily and be slightly stiffer than cream puff dough. If the mixture seems too thick and lacks shine, add an extra egg.
- Place dough in a pastry bag fitted with a star tip that has an opening at least 1/2-inch wide. You can also use a round tip.
- Place a sheet of waxed paper on a cookie sheet. Pipe lengths of dough about 4 to 6 inches long onto the cookie sheet and place in the freezer while you heat up the oil.
- Heat 1 to 2 inches of oil to 375 F. When the churros feel firm, carefully pick them up off the cookie sheet with a spatula and drop them into the oil.
- Working in batches, fry the churros for about 2 minutes on each side, until they are golden brown. Cool and drain them on a plate lined with paper towels.
- Mix 1/2 cup sugar and the cinnamon together, and place the mixture on a plate or in a pan. Roll the churros in the cinnamon sugar while they are still warm.
- To fill the churros, fit a pastry bag with a round (#4) metal icing tip. The tip should be small enough to poke into the end of the doughnut. Fill the pastry bag with your filling of choice.
- Poke a skewer through the doughnut lengthwise and pipe the filling into the hole.
- Serve warm and enjoy!
Nutrition Facts : Calories 168 kcal, Carbohydrate 12 g, Cholesterol 40 mg, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, Sodium 30 mg, Sugar 6 g, Fat 13 g, ServingSize 20 churros (20 servings), UnsaturatedFat 0 g
CHURROS WITH CHOCOLATE DIPPING SAUCE
Provided by Nigella Lawson : Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Mix the sugar and cinnamon for the churros in a wide, shallow dish; this is for coating the cooked churros.
- Churros: Put the flour into a bowl and stir in the baking powder, then beat in the olive oil and 1 cup freshly boiled water. Keep mixing until you have a warm sticky dough, and let rest for about 10 minutes or for as long as it takes for the corn oil to heat up.
- Heat the oil in a smallish saucepan; it should come about a third of the way up the sides of the pan. When you think it's hot enough, toss in a cube of bread and see if it sizzles and browns. If it browns in about 30 seconds, it's hot enough; or if you're using an electric deep-fat fryer regulate the temperature, it should be at 325 degrees F. Keep a watchful eye on your hot oil pan at all times.
- Preheat the oven to 175 degrees F.
- When you are ready, load up a piping bag with a large star shaped nozzle (8mm) and fill it with the churro dough. Squeeze short lengths, approximately 1 1/2 to 2 inches, of dough into the hot oil, snipping them off with a pair of scissors as you go. Cook about 3 or 4 at a time. Once they turn a rich golden brown, fish them out with a slotted spoon or tongs onto a kitchen towel lined baking sheet. To keep the churros warm while you fry the remaining dough. Blot them with paper towels and transfer them to a parchment lined baking sheet. Put the baking sheet into the oven to keep the churros warm. Even if you let them sit out of the oven, they do need 5 to 10 minutes to rest before you eat them, to allow them to set inside.
- Chocolate sauce: Melt all of the chocolate sauce ingredients in a heavy based saucepan over low heat. Once combined and the chocolate has melted, remove the pan from the heat and set it aside in a warm place.
- Toss the hot churros into the sugar and cinnamon mixture and shake them about to get a good covering, just before serving. Arrange the churros on a serving platter and serve.
- Pour the chocolate sauce into individual pots for serving (to avoid the double dipping dilemma) and dip'n'dunk away.
SHORT-CUT CHURROS
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 64 churros
Number Of Ingredients 5
Steps:
- Heat the oil in a medium saucepan over medium heat until it reaches about 375 degrees F.
- In a large bowl, mix together the sugar and cinnamon. Set aside.
- Separate the biscuits, then gently press and elongate into 1/3-inch-thick rectangles. Cut each rectangle into 1/4-inch slices--you should get about 8 long slices per biscuit. Twist the ends of each slice in opposite directions 4 times.
- Fry the churros in batches, stirring and flipping as needed, about 30 seconds per batch.
- Remove the churros to a paper-towel-lined baking sheet to drain, then toss in the cinnamon sugar.
- Serve warm with the fudge sauce on the side.
WORLD FAMOUS CHURROS
These are The Best churros I have ever eaten in my entire (fill in age) years of life. Best. Ever. I've made these about 5 times now and they have been an absolute hit every time. I definately reccomend these.
Provided by BachFromTheDead
Categories Breads
Time 17m
Yield 1 churro, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan combine butter and water and bring to a boil. Add the flour all at once and stir vigorously with a wooden spoon until dough forms.
- Continue to stir for about 30 seconds to a minute. Transfer into a large mixing bowl and add eggs one at a time waiting until each is well incorporated before adding the next (batter may look wet but continue mixing it normally looks like this).
- Transfer dough to a pastry bag fitted with a large star tip.
- Bring approximately 2 inches of oil to a boil.
- Pipe 5-6 inches of dough into the oil and let sit until golden brown on one side, turn over.
- Lay the fried churros onto a plate with a paper towel to cool.
- Make the cinnacoating:.
- 2 parts cinnamon/brown sugarand 1 part sugar.
CHURROS
Yield Makes about 10
Number Of Ingredients 9
Steps:
- Combine sugar and ground nutmeg. Spread on plate.
- Combine flour, water, butter, orange peel and salt in medium saucepan. Stir constantly over low heat until dough forms ball and leaves film on bottom of pan, about 2 minutes. Remove from heat. Transfer to processor. Blend in egg.
- Heat oil in deep skillet to 350°F. Spoon batter into pastry bag fitted with 1/4-inch star tip. Working in batches, pipe batter onto oil in about 4-inch-long ribbons. Fry until golden brown, turning occasionally, about 3 minutes. Transfer to paper towels and drain. Turn churros in sugar mixture and serve.
CHURROS I
Mexican pastry that is squeezed through a pastry bag, fried in hot oil, and sprinkled with cinnamon and sugar.
Provided by andys
Categories Bread Quick Bread Recipes
Time 50m
Yield 24
Number Of Ingredients 5
Steps:
- Fill a deep frying pan 1 1/2 inches deep with vegetable oil. Heat to medium-high heat.
- In a medium bowl, combine the water and baking mix. Using a wooden spoon, beat for about 3 to 4 minutes, until the mixture becomes spongy and uniform.
- Using a pastry bag, pipe 5-inch long strips of batter into the hot oil. For best results, fry only a couple at a time. Cook until golden brown, then drain on paper towels.
- In a small bowl or saucer, stir together the sugar and cinnamon. Dip fried churros in the sugar to coat. Serve hot.
Nutrition Facts : Calories 81.3 calories, Carbohydrate 9.1 g, Cholesterol 0.1 mg, Fat 4.8 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.8 g, Sodium 96.1 mg, Sugar 5 g
WORLD'S BEST LASAGNA
It takes a little work, but it is worth it.
Provided by John Chandler
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 20
Steps:
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g
HOMEMADE CHURROS
These fried cinnamon-sugar goodies are best when fresh and hot. Try them with a cup of coffee or hot chocolate. Don't be surprised if people start dunking...and then go back for more fritters.
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the water, milk, oil and salt to a boil. Add flour all at once and stir until a smooth ball forms. Transfer to a large bowl; let stand for 5 minutes. , Beat on medium-high speed for 1 minute or until the dough softens. Add egg and lemon zest; beat for 1-2 minutes. Set aside to cool. , In a deep cast-iron or heavy skillet, heat 1 in. oil to 375°. Insert a large star tip in a pastry bag; fill with dough. On a baking sheet, pipe dough into 4-in. strips. , Transfer strips to skillet and fry until golden brown on both sides. Drain on paper towels. Combine the sugar and cinnamon; sprinkle over churros. Serve warm.
Nutrition Facts : Calories 122 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 60mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
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