Pamacosmo Recipes

PACOCA

Steps:

• Line an 8- by 8-inch baking pan with parchment paper.
• Grind the peanuts, brown sugar and flour in a food processor. Slowly add the sweetened condensed milk until the mixture starts to come together. Check if the mixture is ready by taking a handful and pressing it into a ball with your fingers. The mixture should hold its shape. If it doesn't, add more sweetened condensed milk to achieve desired consistency. Turn out onto the prepared pan. Firmly press down on the mixture until it is level and compact. Let the mixture set up at room temperature for 1 to 2 hours.
• Turn out the candy onto a cutting board and lift away the parchment paper. Cut into bite-size squares. Serve on desired platter and garnish with chopped peanuts. Store in an airtight container.

PAMA COCKTAIL

Steps:

• Shake the first three ingredients over ice and pour into an ice-filled glass.
• Top with soda and garnish with a grapefruit wedge.

PAMA COSMO

Steps:

• Shake all ingredients hard in a shaker; pour into a chilled cocktail glass.
• Garnish with a lime wheel.
• Enjoy!

PALOMA

Steps:

• In a highball glass filled with ice, combine salt, tequila and lime juice. Top with soda. Garnish with lime.

PASTA WITH SWEET PEAS

Steps:

• In a small pot cook farfalle pasta with the 2 cups of water. Add chicken bouillon and boil until water has reduced.
• Stir in butter and peas. Add red pepper flakes, if desired.
• Serve with sprinkled parsley on top.

PACOCA

Steps:

• Line a 9-in. square baking pan with parchment, letting ends extend up sides. Place graham crackers and peanuts in a food processor; pulse until just ground. Add sugar; process 10 seconds. Add sweetened condensed milk, vanilla and salt; pulse until dough comes together., Press dough into prepared pan. Refrigerate, covered, at least 4 hours or overnight. Lifting with parchment, remove from pan. Cut into bars. Store in an airtight container.