COCOA PALMIERS
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield about 24 cookies
Number Of Ingredients 8
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Line 2 baking sheets with parchment paper.
- Pulse the butter, 3 tablespoons sugar, the cocoa powder, breadcrumbs, egg yolk, cinnamon and flour in a food processor until smooth.
- Spread the remaining 1 cup sugar on a clean surface. Unfold the puff pastry and set it on top of the sugar, pressing gently to coat. Flip and coat the other side, then roll out the sheet into a 13-inch square.
- Drop mounds of the cocoa mixture onto the puff pastry and spread in a thin, even layer. Using your fingers, roll 1 side of the pastry into the center, then roll the opposite side into the center to meet it. Trim the short ends with a knife. (If the rolled-up dough is soft, refrigerate until firm.)
- Cut the dough roll crosswise into 1/2-inch-thick pieces and arrange cut-side down, about 2 inches apart, on the prepared baking sheets. Bake until golden and crisp on the bottom, 4 to 6 minutes; flip with a thin spatula, switch the position of the pans and continue baking until golden on the other side, 4 to 6 more minutes. Let cool 1 minute on the baking sheets, then transfer to racks to cool completely.
COSMOPOLITANS
Steps:
- Pour all ingredients into a cocktail shaker with ice. Shake well and pour through a strainer into four martini glasses.
CANOAS (STUFFED SWEET PLANTAINS) RECIPE BY TASTY
This sweet and savory Puerto Rican dish features ripened plantain boats filled with a delicious beef mixture that's made with peppers, onions, garlic, and cilantro. It's topped with creamy mozzarella cheese, and garnished with more cilantro.
Provided by Tikeyah Whittle
Categories Lunch
Time 1h3m
Yield 4 canoas
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C).
- Make the beef filling: Heat the vegetable oil in a large skillet over medium heat. When the oil is shimmering, add the onion and green pepper and sauté until softened and translucent, 3-4 minutes. Add the garlic and cilantro and cook for another 1-2 minutes, or until fragrant.
- Add the ground beef, breaking up with a spatula to incorporate into the vegetables. Season with the adobo, garlic powder, and black pepper. Increase the heat to medium-high and cook for 4-5 minutes, or until the meat is no longer pink. Drain any excess liquid.
- Return the skillet to the stovetop over medium-low heat, stir in the tomato sauce, and cook until heated through, 2-3 minutes. Remove the pan from the heat and set aside until ready to use.
- Make the plantains: Trim the ends off of the plantains, then peel.
- Heat the vegetable oil in a large, high-walled skillet over medium-low heat until the temperature reaches 350°F (180°C). Working in batches if needed, add the plantains and fry, turning every 30 seconds or so, until golden brown on all sides and tender enough to be pierced with a fork, 8-10 minutes. Transfer to a paper-towel lined plate to drain until cool enough to handle.
- Transfer the plantains to a cutting board. Cut a slit lengthwise down each plantain, being careful not to cut all the way through. Use 2 forks to gently pull each plantain open. Use a fork, flat-side down, to press the base of the "canoe" to widen. Transfer to a baking dish and season with salt.
- Fill each plantain with ¼-⅓ cup of shredded mozzarella cheese, add about ½-¾ cup of the beef filling, then top with ¼-⅓ cup more cheese. Cover the baking dish with foil.
- Bake for 20-25 minutes. Remove the foil and broil for 2-3 minutes, or until the cheese is brown and bubbly. Garnish with torn cilantro.
- Enjoy!
COCOA PLANTAINS
Make and share this Cocoa Plantains recipe from Food.com.
Provided by krista schluderman
Categories Low Protein
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- slice plantains in 1/2" diagonals. Sift together brown sugar, cocoa, and salt. Toss sliced plantains in dry mixture. Melt butter, add vanilla & milk to butter & pour over plantains coating evenly. Bake at 375 for 45 minutes.
Nutrition Facts : Calories 394.1, Fat 13.3, SaturatedFat 8.3, Cholesterol 34.8, Sodium 420.3, Carbohydrate 72.1, Fiber 3.5, Sugar 46.9, Protein 3.2
COCOA POPCORN
Popcorn is already a great snack -- add chocolate to it and your family will ask for it daily.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 5m
Number Of Ingredients 4
Steps:
- Place popcorn in a large bowl. Combine sugar and cocoa powder. Drizzle melted butter over popcorn, tossing to combine. Sprinkle with cocoa mixture, and toss.
Nutrition Facts : Calories 108 g, Fat 5 g, Fiber 2 g, Protein 2 g
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