CUERNITOS DE MERMELADA
Cookie recipe adapted from "Food From My Heart" by Zarela Martinez. These cookies remind me of little bites of really tender piecrust with a nice jammy filling. Cook time includes dough chilling time.
Provided by Muffin Goddess
Categories Dessert
Time 1h20m
Yield 3 dozen, 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 deg F.
- Chop pecans finely with a heavy knife. A chopper can be used, but take care that the nuts don't process so much that they become nut butter. Place chopped pecans in a bowl and set aside.
- Sift flour and salt together into a large mixing bowl. Cut chilled butter into chunks. Using a pastry blender or two knives, cut butter into flour mixture until it looks like coarse, crumbly sand. Using a fork or a wooden spoon, gently mix in the egg yolks. Work in the ice water, a little bit at a time, only adding enough water for the mixture to come together in a dough. Be careful not to overmix the dough or add too much water, or the dough will become greasy. Wrap dough ball in plastic wrap or wax paper, then refrigerate it for 30 minutes.
- Divide the dough into 36 equal balls the size of small walnuts (or you can divide the dough using a kitchen scale, if you prefer). Roll out dough balls into 2 1/2 to 3 inch circles on a lightly floured surface using a rolling pin. Place a slightly rounded 1/2 teaspoon of preserves in the center of each circle. Fold outer thirds of circle in over the jam in center, ensuring that the jam is fully covered, then roll into a little cigar shape. Bend the cigar into a crescent shape, then pinch edges to seal the preserves inches
- Once all the crescents are formed, beat egg whites by hand in a small bowl until frothy. Dip each crescent into the beaten egg whites, allow excess egg to drip back into the bowl. Roll dipped crescents lightly in the chopped pecans. Place coated crescents on an ungreased cookie sheet. Bake for 17 to 20 minutes, or until golden.
- Allow bake cookies to cool slightly, then roll in the sifted powdered sugar.
Nutrition Facts : Calories 287.6, Fat 17.5, SaturatedFat 7.2, Cholesterol 50.6, Sodium 78.5, Carbohydrate 30.4, Fiber 1.5, Sugar 13.4, Protein 3.5
STUFFED POBLANO CHILES ("CHILES RELLENOS")
Provided by Marcela Valladolid
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
- Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
- Arrange the chiles on a serving platter, spoon the sauce on top and serve.
STUFFED MANICOTTI WITH FRESH MARINARA SAUCE
Provided by Food Network
Categories main-dish
Time 2h35m
Yield about 6 servings
Number Of Ingredients 22
Steps:
- Make the crepes (crespelle):
- In a large bowl, whisk together the eggs, milk and melted butter. Gradually whisk in the flour and salt until the mixture is smooth. Refrigerate for 1 hour until slightly thickened.
- Spray an 8-inch nonstick skillet with cooking spray. Place the pan over medium heat. With a small ladle, pour about 3 tablespoons of the batter into the pan. Turn the pan at a 45 degree angle to coat the pan evenly so the batter forms a perfect circle. Cook the crepe only until lightly browned, about 30 seconds. Turn the crepe over with a spatula and cook the other side only until lightly browned, about 30 seconds. Slide the crepe onto a 12-inch platter and continue the process with the remaining batter. Stack the crepes between waxed paper so they don't stick. You can prepare these crepes a day in advance covered in plastic wrap in the refrigerator. No need to reheat the crepes before filling and baking.
- Make the ricotta filling:
- In a large bowl, add all the ingredients for the ricotta filling. With a large wooden spoon or spatula, stir all the ingredients until well blended. Store covered in plastic wrap in the refrigerator until ready to use. You can make this filling the day before.
- Make the marinara sauce:
- In a large heavy nonreactive saucepan with a lid, heat the olive oil on medium heat. Stir in the onion and garlic and cook until fragrant but NOT browned. Add the crushed tomatoes to the pan and crush further with a potato masher. Simmer 30 minutes, slightly covered, on medium-low heat, stirring every so often.
- Add the parsley, basil leaves and salt and pepper, to taste, and simmer for another 10 minutes until the sauce is slightly reduced. Taste and re-season as necessary.
- Put it all together:
- Preheat the oven to 375 degrees F. Coat the bottom of a 13 by 9-inch glass or ceramic baking dish with 1 cup of the prepared marinara sauce.
- Spoon 3 tablespoons of the prepared ricotta filling 1 inch from the edge of a crepe. Roll evenly into a log, keeping the filling even as you roll. Repeat with the remaining crepes. Place manicotti seam side down and side by side in the sauced baking pan.
- Spoon 1 to 2 cups of sauce over the top of the manicotti. Sprinkle with the grated Parmesan.
- Cover the baking dish loosely with foil and bake about 20 minutes. Uncover and bake another 20 minutes until the topping is golden brown and sides are bubbling. Let rest about 15 minutes before serving to firm up the manicotti filling.
CHEESE STUFFED MANICOTTI
Homemade meat sauce served over manicotti stuffed with three cheeses. This is the best manicotti I have ever had. I always get requests for the recipe.
Provided by Melanie2008
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h35m
Yield 6
Number Of Ingredients 20
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, and roasted garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Continue to simmer until pan juices evaporate, about 10 minutes more. Add diced tomatoes, tomato paste, sugar, 1 1/2 teaspoons salt, oregano, thyme, bay leaf, 1/2 teaspoon pepper, and garlic salt; bring to a boil. Reduce heat to medium-low and simmer until flavors blend, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and cool slightly.
- Mix mozzarella cheese, cottage cheese, 1/4 cup Parmesan cheese, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Spoon a generous amount of the cheese mixture into each manicotti shell.
- Pour enough tomato-beef sauce to cover the bottom of a 9x13-inch baking dish. Arrange stuffed manicotti over sauce; pour remaining sauce over pasta. Cover with aluminum foil.
- Bake in the preheated oven until bubbly, about 30 minutes. Sprinkle remaining 1/4 cup Parmesan cheese over manicotti and return to the oven. Bake until cheese filling is melted, 10 to 15 minutes more.
Nutrition Facts : Calories 653.5 calories, Carbohydrate 55.1 g, Cholesterol 129.1 mg, Fat 26.3 g, Fiber 5 g, Protein 52.6 g, SaturatedFat 13 g, Sodium 2893.5 mg, Sugar 17.9 g
MARRANITOS (MEXICAN PIG-SHAPED COOKIES)
Marranitos (or cochinos, or puerquitos, as are they are called in some Mexican-American communities) are often called 'Gingerbread Pigs,' although they don't actually have ginger in them - and no cinnamon either. In fact, traditional marranitos get their delicious spicy-brown goodness from molasses. This recipe is a trans-pecos region variation, it uses the non-traditional addition of cinnamon. You may wish to try also adding a bit of dry ground ginger, and you may use a milk wash instead of an egg wash.
Provided by Mayson
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- In a large bowl, cream together brown sugar and shortening until smooth. Mix in 1 egg, milk, and vanilla until smooth. Stir in the baking soda, cinnamon, and molasses. Mix in flour until the dough is stiff enough to roll out.
- Roll dough out on a lightly floured surface to 1/4 inch thickness. Cut into cookies using a pig shaped cookie cutter. Place cookies 2 inches apart on the prepared baking sheets. Brush the remaining beaten egg over the tops of the cookies.
- Bake for 15 to 17 minutes in the preheated oven, or until the centers of the cookies appear dry and edges are lightly browned.
Nutrition Facts : Calories 358.7 calories, Carbohydrate 73 g, Cholesterol 25.1 mg, Fat 4.7 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 1.2 g, Sodium 151.1 mg, Sugar 30.4 g
DEDITOS DE NUEZ (NUTFINGERS), NUTTY FINGERS, LADY FINGERS.
My family love these cookies! We only get to eat them on Christmas though, in spanish we call this cookies 'deditos de nuez'. This recipe it's delicious, has few ingredients and it's very easy to make. Greetings from Mexico. =)
Provided by Kalyy
Categories Dessert
Time 1h
Yield 180-340 cookies, 180-340 serving(s)
Number Of Ingredients 6
Steps:
- Mix the margarine bars. It's important to use softened margarine otherwise the dough will be too sticky.
- Slowly add the flour, mix until it's almost well combined, let a bit of flour aside to roll the dough later and to add to the cookies sheet if it's needed.
- Add the sugar and mix until well combined.
- Add the pecans and mix well. Roll the dough if needed, it shouldn't be sticky at this point.
- Pre-heat the oven to 180ºC-220ºC.
- Start making the fingers, size depends on preference.
- Bake for 30-40 minutes.
- Let them cool down a bit and roll in the sugar and cinnamon mix while the cookies are still warm.
- Enjoy!
Nutrition Facts : Calories 65.3, Fat 4.4, SaturatedFat 0.8, Sodium 37.9, Carbohydrate 6.3, Fiber 0.8, Sugar 2, Protein 0.9
More about "cuernitos de mermelada recipe for stuffed"
CUERNITOS RECIPE | MYRECIPES
From myrecipes.com
Servings 12
RECIPES - CUERNITOS - IF YOU MESS WITH THE BULL, YOU GET THE HORNS!
From bakemark.com
3/5 (12)
20 MINUTE CREAM CHEESE STUFFED BAKED CHURROS - CREME DE LA …
From lecremedelacrumb.com
MEXICAN CHOCOLATE AND CAJETA CUERNITOS RECIPE - QUERICAVIDA.COM
From quericavida.com
STUFFED CHICKEN MARSALA (OLIVE GARDEN COPYCAT) - CREME DE LA …
From lecremedelacrumb.com
MARRANITOS & PUERQUITOS (SOFT MEXICAN GINGERBREAD PIG
From chicanoeats.com
STUFFED COURGETTE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PAN DULCE~FAVORITE MEXICAN BAKERY TREATS - LA ... - LA PIñA EN LA …
From pinaenlacocina.com
JAM-FILLED CRESCENTS (CUERNITOS DE MERMELADA) RECIPE | EAT YOUR …
From eatyourbooks.com
CHEESE CANNELLONI {STUFFED WITH RICOTTA} - SPEND WITH …
From spendwithpennies.com
SPINACH RICOTTA STUFFED MANICOTTI (CANNELLONI) - JO COOKS
From jocooks.com
ITALIAN CREAM STUFFED CANNONCINI (CREAM HORNS) - COOKING WITH …
From cookingwithmanuela.com
STUFFED CANNELLONI RECIPE WITH PARMESAN | CANADIAN …
From dairyfarmersofcanada.ca
MEXICAN STUFFED SHELLS - DINNER AT THE ZOO
From dinneratthezoo.com
CUERNITOS, MEXICAN CUERNITOS, PAN DULCE, MEXICAN SWEET BREAD
From pinterest.com
CUERNITOS DE NUEZ (BUTTER PECAN COOKIES) - MUY BUENO COOKBOOK
From muybuenocookbook.com
27 RECIPES STUFFED WITH THE RIGHT... STUFF RECIPE | BON APPéTIT
From bonappetit.com
R/BAKING - CUERNITOS RECIPE? - REDDIT.COM
From reddit.com
BEST WALNUTS RECIPES: CUERNITOS DE MERMELADA
From walnutsrecipes.blogspot.com
22 CUERNITOS IDEAS | PUFF PASTRY RECIPES, PASTRY DESSERTS, PASTRY …
From pinterest.com
HOW TO PREPARE MEXICAN MARRANITOS-PUERQUITOS - LA PIñA EN LA …
From pinaenlacocina.com
STUFFED CUBANELLE PEPPERS - SIP AND FEAST
From sipandfeast.com
EMPANADAS DE MERMELADA – JAM FILLED EMPANADA - CUCUMBERS …
From cucumbersandlimes.com
CUERNITOS STUFFED WITH MUSHROOMS AND CREAM CHEESE
From allmexrecipes.com
LOW-CARB GUERITOS RELLENOS DE CAMARON (SHRIMP-STUFFED CHILES)
From foodspassion.com
MEXICAN SWEET BREADS (PAN DULCE) - MUY BUENO COOKBOOK
From muybuenocookbook.com
CUERNITOS DE NUEZ (BUTTER PECAN COOKIES) | RECIPE | PECAN COOKIES ...
From pinterest.ca
CUERNITOS RELLENOS DE MERMELADA - YOUTUBE
From youtube.com
HOW TO MAKE MEXICAN LITTLE PIGGY COOKIES | MARRANITOS
From mexicoinmykitchen.com
ENTOMATADAS (CHEESE STUFFED TORTILLAS) - MEXICAN APPETIZERS AND …
From mexicanappetizersandmore.com
HOW TO MAKE CHEESE STUFFED ZUCCHINI | CALABACITAS RELLENAS DE …
From mexicoinmykitchen.com
SOURDOUGH CUERNITOS - RECIPES BLOG | A KNEAD TO BAKE
From akneadtobake.com
MEXICAN STUFFED SHELLS - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
STUFFED MEXICAN CORNBREAD - THE DARING GOURMET
From daringgourmet.com
CUERNITOS DE NUEZ (BUTTER PECAN COOKIES) | RECIPE | CHEWY GINGER ...
From pinterest.ca
CUERNITOS DE CHOCOLATE; SUPER SUAVES Y DELICIOSOS/CHOCOLATE …
From youtube.com
32 BEST STUFFED CROISSANTS RECIPES - HOW TO MAKE STUFFED …
From parade.com
CHOCOLATE-STUFFED MERINGUES RECIPE-HOW TO MAKE CHOCOLATE
From womansday.com
STUFFED SHELLS WITH MEAT AND CHEESE RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
CUERNITOS (MEXICAN WEDDING COOKIES) - RECIPE - COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love