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Topic: AHS Recipe Collection
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ricoyr@yahoo.com  48
01-12-2008 03:09 PM ET (US)
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Ramon Ricoy  49
01-13-2008 05:06 AM ET (US)
Sorry About that the Tablita Marinade is Argentinian Chimichurri try a Googling it if not let me know
   50
02-20-2008 04:29 AM ET (US)
Deleted by topic administrator 02-22-2008 04:15 PM
ANTHONY SALAZAR  51
04-08-2008 05:51 PM ET (US)
DOES ANY BODY KNOW WHAT THEY USE TO MARINATE THE FAJITAS AND TABLITAS .LIKE THEY DO AT THE CARNECERIAS. PLEASE LET ME KNOW
John M. BauerPerson was signed in when posted  52
04-20-2008 12:32 PM ET (US)
Made these for passover last night and they came out great. Thought I'd share:

Coconut Macaroons

Yield: 2 dozen
Ingredients:
7 extra-large egg whites, at room temperature
1 cup granulated cane sugar
1/8 cup honey
1 teaspoon pure vanilla extract, preferably Madagascar Bourbon
Pinch of kosher salt
3 cups unsweetened desiccated coconut, finely shredded
1 tablespoon all-purpose flour
         OR
1 1/2 tablespoon of coconut flour (which is what I prefer)

Preheat the oven to 325°F. Line the bottoms of two 12-by-18 inch sheet pans with parchment paper.

In a bain-marie (or double boiler) combine the egg whites, sugar, honey, vanilla and salt.

Whisk over medium heat until frothy and warm (120-130°F.)

Using a spatula, fold in the coconut and flour until just incorporated. Be careful not to overmix.

Place rounded tablespoons onto the prepared pans. Bake on the middle shelf of the oven until golden brown, about 20 minutes. Serve warm or at room temperature.

Enjoy!
 
Messages 53-55 deleted by topic administrator between 06-25-2008 02:23 AM and 05-16-2008 02:21 AM
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   57
07-04-2008 08:54 AM ET (US)
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