Mexican Cuisine

[b-man]

GRILLED CHICKEN QUESADILLAS (Mexican Quesadilla recipe)


Ingredients:

1 whole chicken breast, boneless and skinless
2 tablespoon vegetable oil
1/4 teaspoon salt
4 pinches chili powder
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 clove garlic, minced
1 poblano chile
8 (6-inch) flour tortillas
2 cups grated Cheddar cheese (mild or sharp)
1 cup grated Chihuahua cheese or Monterey jack cheese
1 cup salsa or guacamole (optional)

[Note: the serving size (24) is the number of pieces you will get --
not necessarily how many people it will feed.]

Heat grill or broiler and cook chicken until done (approx. 5 minutes
on each side). Cool to room temperature and shred into 1/4-inch
pieces.

Over gas burner or under broiler, place poblano pepper and char skin
until black all over, rotate as necessary. Place pepper in a bag and
close. After about 15 minutes remove pepper from bag and remove
charred skin, seeds, and stem. Cut pepper into 1/2-inch strips.

Place 4 tortillas on table and top each with 3/4 cup of cheese, a
pinch of chili powder, 1/2 cup of shredded chicken and divided
poblano strips. Top with remaining tortillas.

Heat an 8-inch or larger skillet -- dry, no oil -- over medium high
heat. Place quesadilla, one at a time in skillet and cook until
golden brown ( about 1 minute) Turn over and cook another minute.

Let cool slightly before cutting into 6 wedges. Serve with salsa or
guacamole if desired.

B-man

[b-man]

Enchilada Meatballs


Ingredients:

1 1/2 pounds ground beef
1/2 pound pork sausage
1 (4 ounce) can diced green chiles, drained
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1 egg
1/4 cup chopped onion
1 (19 ounce) can enchilada sauce

Combine all ingredients except the enchilada sauce. Shape into 1-inch balls.

Place meatballs in a large skillet and brown on all sides; drain fat. Pour
enchilada sauce over cooked meatballs. Bring to a boil; reduce heat and
simmer 20 minutes.

Serve over rice.

Makes 35 to 40 meatballs.

B-man

[paola_r_c]

CABBAGGE AND CORN. CALABAZA CON ELOTE
6 serves
1 lb of pork meat 1 lb. de carne de puerco
4 italian cabbagge (green cabbagge) 4 calabacitas italianas (calabacita verde)
1 can of sweet corn 1 lata de maiz dulce (elote)
1 tomatoe 1 tomate
1 onion 1 cebolla.
1 jalapeno 1 jalapeño
salt sal
pepper pimienta
oil aceite.

Cut meat, cabbagge, onion, jalapeno and tomatoe on small pieces. In a bowl, add oil and fry the meat on slow fire until be cooked. Add cabbage, tomatoe, jalapeno, onion and corn. Cook until the cabbagge be tender. Add salt and pepper.
Also you can make it with chicken. It’s delicious. Serve with rice or beans.

Corte la carne, calabaza, cebolla, jalapeño y tomate en pequeñas piezas. En una olla freÃ{omitted}r la carne a fuego lento hasta que esté cocida. Agregar calabaza, tomate, jalapeño, cebolla y maÃ{omitted}z. Cocinar hasta que la calabaza esté suave. Agregar sal y pimienta.
También puede hacerlo con pollo. Es delicioso. Sirva con arroz o frijoles.

Yesterday i made this recipe with cabbagge and corn form my grandparent’s farm. Was fabulous!!!!!

Ayer hice esta receta con calabaza y elote del rancho de mis abuelos. ¡Estuvo fabuloso!

[paola_r_c]

DELFINES (DOLPHINS)
10 pieces

1 lb of corn dough 1 lb. de masa de maÃ{omitted}z.
1 can of tuna 1 lata de atún
1 tomatoe 1 tomate
1 onion 1 cebolla
1 jalapeno 1 jalapeño
oil to fry aceite para freir.


Made small tortillas with the dough. (Between 2 plates put 2 pieces of plastic bag. In the center put a little ball of dough, cover it with the plastic and push it, made it thin, but be carefully because it can crashed)
Cut the tomatoe, onion and jalapeño in very small pieces mix with the dried tuna. Fill the tortillas with this mix. Put a little on the center and close like a taco. Push the borders. Fry the dolphins on hot oil until be golden.

Hacer pequeñas tortillas con la masa. ( Entre 2 platos poner 2 piezas de bolsa de plástico. En el centro poner una pequeña bola de masa, cúbrela con el plástico y presiona. Hacer delgadas, pero cuidadosamente porque pueden romperse)
Cortar el tomate, la cebolla y el jalapeño en pedazos muy pequeños; mezclar con el atún escurrido. Rellenar las tortillas con la mezcla. Poner un poco de la mezcla en el centro y cerrar como un taco. Presionar los bordes. FreÃ{omitted}r los delfines en aceite caliente hasta dorar.

[paola_r_c]

MEXICAN FISH. MOJARRAS A LA MEXICANA

4 fish fillets 4 filetes de pescado (mojarra)
3 garlic cloves 3 dientes de ajo
a bundle of coriander 1 manojo de cilantro
1/4 onion ¼ de cebolla
1 sliced tomato 1 tomate rebanado
3 sliced jalapenos 3 jalapeños rebanados
1/2 cup of lemon juice 1/2 taza de jugo de limón
salt sal
pepper pimienta
aluminium foil papel aluminio

Put garlic cloves, coriander,the half of the onion, lemon juice, salt and pepper on the mixer. Mix it. On a sheet of aluminium foil put one fish fillet, coat with the coriander mix; add slices of onion, jalapeno and tomato; envelop it. Do the same with each fillet Put it on a saucepan, cover it. Cook 5-10 minutes. Serve with rice and avoccado.

Poner los dientes de ajo, el cilantro, la mitad de la cebolla, el jugo de limón, sal y pimienta el la licuadora. Mezclar. En una hoja de papel aluminio poner un filete de pescado, cubrir con la mezcla de cilantro, agregar rebanadas de cebolla, jalapeño y tomate; envolver. Hacer lo mismo con cada filete. Ponerlos en un sartén hondo y taparlos. Cocinar por 5-10 minutos. Servir con arroz y aguacate.

[paola_r_c]

GREEN RICE ARROZ VERDE.
1 cup of rice. 1 taza de arroz
1 poblano pepper 1 chile poblano
1 chopped garlic clove 1 diente de ajo picado
½ cup of cream ½ taza de crema
½ cup of fresh chesse ½ taza de queso fresco
oil aceite
water agua
Grill the poblano pepper. Put it on a plastic bag; apart. After 5 minutes peel it and mix it with salt and water.
In a saucepan add oil and garlic.. Fry the rice until gild. Add 1 ½ cup of water, add the poblano’s mix. Leave cook on slow fire until be dried, add more water if it’s necesary. Serve with the cream and chesse cover it. Also you can add sweet corn..

Asar el chile poblano. Ponerlo en una bolsa de plástico y apartar. Después de 5 minutos pelarlo y molerlo en la licuadora con sal y agua.
En un sartén poner aceite y ajo. FreÃ{omitted}r el arroz hasta dorar. Agregar 1 ½ taza de agua, agregar la mezcla de poblano. Dejar cocer a fuego bajo hasta que seque. Agregar mas agua si es necesario. Servir cubierto con queso y crema. También se puede agregar elote al gusto.

[paola_r_c]

YOUNG GOAT ON GREEN SAUCE. CABRITO EN SALSA VERDE
(6 serves)

This recipe is authentic from the northeast of Mexico. My mother cook it and it’s delicious! I Love it!!
Esta receta es autentica del noreste de México. ¡Mi mamá la cocina y es deliciosa! ¡Me encanta!

2 lb of young goat meat 2 lb de carne de cabrito
10 green tomatoes 10 tomatillos verdes
5 jalapenos 5 jalapeños
1 tbs of oregano 1 cuch. de orégano
½ tbs of mejorana ½ cuch de mejorana
3 tbs of corn flour 3 cuch de harina de maÃ{omitted}z.
1 garlic clove 1 diente de ajo

Chop the meat on small pieces, put it in a bowl and cook until be done, add oil for fry.
Apart boil water, add green tomatoes and jalapenos. Cool it. And mix with the garlic, oregano and mejorana. Apart in a cup of water disolve the flour well. Add the sauce to the meat and add the mix of flour too. Leave to cook 10 minutes. Serve with tortillas and rice.


Cortar la carne en pequeños piezas, poner en una olla y cocinar hasta que esté cocida. Agrega aceite para freÃ{omitted}rla. Aparte hervir agua y agregar tomatillo y jalapeños. Enfriar y moler con el ajo, el orégano y la mejorana. Aparte en una taza de agua disolver la harina hasta que no queden grumos. Agregar la salsa a la carne, además de la mezcla de harina. Dejar cocinar por 10 minutos. Sirva con tortillas y arroz.

[hj]

Flautas Made with Shredded Beef

2 pounds boneless beef chuck. . . . cut into 2-inch pieces
2 onions. . .1 sliced … 1 minced
3 garlic cloves. . . 1 left whole . . . 2 minced
1 tsp. salt
2 T. olive oil
1/2 cup prepared tomato sauce
1 fresh jalapeno chile. . or to taste.. seeded ... chopped (wear rubber gloves ...chile will burn your skin anywhere you touch later)
¾ tsp. ground cumin powder
black pepper
12 (7-inch) corn tortillas. . . warmed... (see note) *
Vegetable oil. . . for frying flautas
3 cups shredded romaine or iceberg lettuce

Accompaniments: Shredded Cheddar Cheese Guacamole - sour cream - your favorite salsa

In a large saucepan. . . combine beef. . sliced onion. . .whole garlic. .. 1 tsp. salt - enough water to cover.
Bring to a boil. . . lower the heat. . simmer. .covered partially until the beef is tender.. about 11/2 to 2 hours.
Let the beef cool in the broth … drain . .. reserving 1/3 cup of the broth.

Using 2 forks.. shred the beef . . set aside.
Heat the oil in a large skillet over moderately low heat. Cook the minced onion and garlic. . . stirring occasionally. . until softened. Add: the beef- tomato sauce- chili- cumin-reserved broth- salt- pepper. . . simmer… stirring.. until thickened. .. about 3 to 5 minutes. Let the beef filling cool.

Working with 1 warmed tortilla at a time. . keeping the others covered with a kitchen towel. . spread about 2 rounded tablespoons of the filling down the center of each tortilla. .. roll up the tortillas-enclosing the filling. . . secure the ends closed with wooden picks. Keep the rolled tortillas covered with plastic wrap. The flautas may be prepared up to this point 2 hours in advance and kept covered tightly with plastic wrap and chilled.

Pour enough oil into a straight-sided skillet to reach about 1/2-inch up the sides. Heat the oil over moderately high heat until it is hot but not smoking. Fry the flautas in batches… turning them.. until crisp. .. about 2 minutes. Transfer them with tongs to a paper towel-lined plate to drain. Spread the lettuce on a platter or divide it among 6 plates. . . arrange the flautas on it… top them with cheese- guacamole-sour cream- salsa.

Note**: To warm tortillas in the oven: Stack 6 tortillas at a time. . wrap each stack in foil. Heat the tortillas in the middle of a preheated 325 degrees F. oven for 5 minutes. (If the tortillas are very dry to begin with. . pat each tortilla between dampened hands before stacking them.) Alternatively..to warm them in a microwave oven: Stack 6 tortillas at a time. .. wrap each stack in a microwave-safe plastic bag - and heat in a microwave oven at high power for 30 seconds to 1 minute. . . or until they are heated through and pliable.
hj

[hj]

Chile Rellenos Casserole

8 whole green chiles….roasted…peeled…stems and seeds removed
Can use the (poblano chiles instead)
½ lb. Monterey Jack Cheese….cut into strips
1 c. grated cheddar cheese
3 eggs
¼ c. flour
¾ c. milk
¼ tsp. salt
Heat oven to 350 degrees. Cut a slit down one side of each chile.

Gently stuff each chile with Monterey Jack cheese strips.

Lay chiles side by side in a greased 9 x 13 glass baking dish ..
spray with Pam on inside

1st.
Beat eggs and flour together until smooth. Add milk and salt.
Carefully pour the egg mixture over the chiles and bake for
35 minutes…or until knife comes clean after inserting into
the egg and the casserole is lightly browned.

Let cool for 5 to 10 minutes before cutting

4 to 6 servings.
hj

[b-man]

Menudo

Always wondered but never dared? This simple recipe will help you please any avid lover of Mexican cuisine and give you a delicious introduction to the world of beef tripe.

Serves 7 to 8 servings
Prep time: 5 minutes
Cook time: 360 minutes

Calories: 304.93
Calories from Fat: N/A
Total Fat: 7.30 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 36.99 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 22.81 g
Vitamin A: N/A
Vitamin C: N/A


Ingredients:

2 pounds beef tripe
2 onions, chopped
4 (15 ounce) cans white hominy
1/4 teaspoon chili powder
salt and pepper to taste


1. In a 16 quart pot combine the tripe and the onions. Add water until pot is about 3/4 full. Cover and cook on low heat for about 2 hours, or until the tripe is tender. Add the hominy, chili powder, and salt and pepper to taste. Cover and cook for another 4 hours

B-man

[b-man]

Mexican Calzones

Yields 4 servings.


Ingredients:

1 (15 ounce) package refrigerated pie crusts, room temperature
1 pound ground beef
1 (4 ounce) can diced green chiles
1/4 cup water
1 (1.25 ounce) package taco seasoning mix
1 cup shredded mild Cheddar or Monterey jack cheese, divided

Garnishes

Salsa
Shredded lettuce
Sour cream
Diced tomatoes
Sliced green onions

Preheat oven to 425 degrees F.

Brown beef in large skillet; drain. Add chiles, water and seasoning mix; mix well.

Place unwrapped pie crusts on cutting board; unfold. Cut each crust in half, making 4 half circles. Place 1/2 cup beef filling on half of each half circle. Place 1/4 cup cheese on top of each. Dampen edge of crust with water. Fold sides over filling; crimp edges with tines of fork. Place on ungreased baking sheet.

Bake for 10 to 15 minutes or until golden brown. Cool on baking sheet for 5 minutes. Garnish as desired.

B-man

[JGB]

Chicken-Manchango Empanadas


1-1/2 cups plus 2 tsp all-purpose flour
1/4 cup cornmeal
1 tsp salt
9 Tbsp butter, chilled and cut into small pieces
1 large chicken breast half, boneless and skinless
1 Tbsp extra-virgin olive oil
1/2 tsp fresh-ground pepper
1 cup finely shredded Manchego cheese
1 4-oz. jar roasted red peppers, drained and diced (about 1/2 cup)
1 large egg, beaten
=
Directions:

Make the dough:
Combine the flour, cornmeal, and 1/2 tsp salt in the bowl of a food processor fitted with a metal blade.
Add the butter and pulse until the mixture resembles coarse meal.
Add 1 Tbsp of cold water and continue adding by the tsp until a rough dough forms.
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 1 hour.

Make the filling:
Preheat grill to medium heat.
Toss chicken, olive oil, remaining salt, and pepper together in a small bowl and grill chicken until cooked through (about 10 min per side).
Transfer to a plate and cool.
Dice the chicken and place in a large bowl. Stir in the cheese and peppers and set aside.

Make the empanadas:
Preheat oven to 375 ° F.
Line a baking sheet with parchment paper and set aside.
Combine the egg with 1 Tbsp water and set aside.
On a lightly floured surface, roll the dough out to about 1/8 " thickness and, using a 3-1/2 "round cutter, cut into rounds. Gather the scraps, reroll the dough, cut out rounds, and continue until all the dough is used.
Fill each round with about 2 Tbsp of filling, fold in half, and crimp edges with the tines of a fork to seal.
Transfer empanadas to the prepared baking sheet and brush with the prepared egg wash.
Bake empanadas until golden brown (about 20 min.)
Serve warm.

Makes about 20

[JGB]

Chicken-Manchango Empanadas


1-1/2 cups plus 2 tsp all-purpose flour
1/4 cup cornmeal
1 tsp salt
9 Tbsp butter, chilled and cut into small pieces
1 large chicken breast half, boneless and skinless
1 Tbsp extra-virgin olive oil
1/2 tsp fresh-ground pepper
1 cup finely shredded Manchego cheese
1 4-oz. jar roasted red peppers, drained and diced (about 1/2 cup)
1 large egg, beaten
=
Directions:

Make the dough:
Combine the flour, cornmeal, and 1/2 tsp salt in the bowl of a food processor fitted with a metal blade.
Add the butter and pulse until the mixture resembles coarse meal.
Add 1 Tbsp of cold water and continue adding by the tsp until a rough dough forms.
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 1 hour.

Make the filling:
Preheat grill to medium heat.
Toss chicken, olive oil, remaining salt, and pepper together in a small bowl and grill chicken until cooked through (about 10 min per side).
Transfer to a plate and cool.
Dice the chicken and place in a large bowl. Stir in the cheese and peppers and set aside.

Make the empanadas:
Preheat oven to 375 ° F.
Line a baking sheet with parchment paper and set aside.
Combine the egg with 1 Tbsp water and set aside.
On a lightly floured surface, roll the dough out to about 1/8 " thickness and, using a 3-1/2 "round cutter, cut into rounds. Gather the scraps, reroll the dough, cut out rounds, and continue until all the dough is used.
Fill each round with about 2 Tbsp of filling, fold in half, and crimp edges with the tines of a fork to seal.
Transfer empanadas to the prepared baking sheet and brush with the prepared egg wash.
Bake empanadas until golden brown (about 20 min.)
Serve warm.

Makes about 20

[Shadows]

Recipe Name: SLOW COOKER MEXICAN STYLE MEAT
Category: MEXICAN
Serves: 5

4 pounds chuck roast
1 teaspo salt
1 teaspo ground black pepper
2 tables olive oil
1 onion chopped
2/3 cups diced green chile pepper, jalopena
1 teaspo chili powder
1 teaspo ground cayenne pepper
1/2 cup hot pepper sauce
3 Clove garlic, chopped
1/2 Tsp. cumin
water as needed

This recipe can be used with chicken, beef, pork and even venison. It freezes well and can be made into burritos, tacos, or any number of other Mexican-style dishes. This dish uses a lot of spice, so please be sure to adjust to your taste.

1. Trim the roast of any excess fat and season with the salt and pepper. Heat olive oil in a large skillet over medium high heat, then sear the meat on all sides.
2. Transfer the roast to a slow cooker. Add the onion, chile peppers, chili powder, cayenne pepper, hot pepper sauce and garlic powder. Add enough water to cover 1/3 of the roast.
3. Cover slow cooker and cook on high setting for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom.
4. Reduce heat to low setting for 2 to 4 hours, or until meat is totally tender and falls apart. Reserve any remaining liquid for a sauce and thicken, if desired.

[yurisabri]

Chicken Mole Drumsticks




INGREDIENTS


5 dried mulato chili peppers

3 dried pasilla chili peppers

2 dried ancho chili peppers

5 cups boiling water


12 large chicken drumsticks
1/4 cup vegetable oil

1 yellow onion, diced

2 cloves garlic, minced

2 tablespoons skinless peanuts

2 tablespoons golden raisins

4 tomatillos, husked, peeled and chopped

1 corn tortilla, lightly toasted over an open flame, broken into small pieces


1/4 teaspoon aniseeds

6 coriander seeds

1 whole clove

10 whole peppercorns

1/2 cup sesame seeds

1 1/2 cups chicken stock


1 oz bittersweet chocolate, coarsely chopped

4 limes, cut into wedges



RECIPE METHOD


Stem, core, seed and derib all the chilies. In a large, heavy-bottomed pot over medium heat, toast the chilies, turning once, until fragrant and the skins begin to blister, 3-5 minutes. Transfer the chilies to a heatproof bowl, add the boiling water and let stand until cool. Working in batches, transfer the cooled chilies and their soaking water to a blender and purée until smooth. Transfer to a bowl. Set the purée and the blender aside. Wipe the pot clean.


Sprinkle chicken with salt and pepper. Place the pot over medium heat and add the vegetable oil. When the oil is hot, add the drumsticks and brown well on all sides, about 10 minutes. Using tongs, transfer the drumsticks to a serving dish and keep warm. Add the onion to the same pot and sauté over medium heat until golden, about 10 minutes. Add the garlic and sauté for 1 minute, then add the peanuts and raisins and continue to sauté for 1 minute longer. Stir in the tomatillos and tortilla and cook, stirring occasionally, until soft, about 5 minutes. Remove from the heat and set aside.


In a small, dry frying pan over medium heat, toast the aniseeds and coriander seeds until fragrant, 2-3 minutes. Transfer to a spice grinder or a mortar, add the clove and peppercorns and grind or pulverize until coarsely crushed.


In the same small, dry pan over medium heat, toast the sesame seeds, stirring often, until golden, about 3 minutes. Add half of the seeds to the blender and reserve half for garnish. Add the reserved sautéed vegetables (do not wash the pot), ground spices and chicken stock to the blender. Purée until smooth.


Add the puréed chilies to the same large pot used to sauté the vegetables. Cook over low heat, stirring often in the fat remaining in the pot, until thickened, 8-10 minutes. Add the puréed vegetables and chocolate and season to taste with salt. Stir well. Add the chicken pieces, cover and simmer gently over low heat until the chicken is tender and opaque throughout when pierced with a knife, about 45 minutes.


Serve the drumsticks generously topped with the sauce. Sprinkle with the reserved sesame seeds and garnish with lime wedges.

[yurisabri]

Guacamole



INGREDIENTS


3 ripe avocados

1 fresh jalapeno chile, stemmed, seeded and finely chopped

1/2 white onion, diced

1/4 cup coarsely chopped fresh cilantro

Juice of 1 lime

1/2 teaspoon salt

Freshly ground black pepper

1 ripe tomato, seeded and diced (optional)


Lettuce leaf, optional

Corn tortilla chips



RECIPE METHOD


Cut each avocado lengthwise into quarters, removing the pit. Peel off the skin and place the pulp in a bowl. Using a potato masher, spoon or your hand, mash lightly. Add the jalapeno, onion, cilantro, lime juice, salt, pepper to taste and the diced tomato, if using. Mix just until combined; chunks of avocado should remain visible.


TO SERVE: Spoon the guacamole into a serving bowl or onto a plate lined with a lettuce leaf. If not serving immediately, poke the avocado pits down into the center of the mixture, cover tightly with plastic wrap and refrigerate for up to 4 hours. Serve chilled, accompanied by tortilla chips.
P.S ADD A BIT OF OLIVE OIL TO PREVENT THE GUACAMOLE FROM TURNING BLACK. INSTEAD OF LEAVING THE PITS

[patm099]

Authentic Tex-Mex Fajitas

2 lbs. Beef Skirt Steak
1 onion sliced thin
2 tsp. ground cumin
2 tsp. red chiles, ground
3 jalapenos (fresh or in a jar, well drained), chopped
2 cloves garlic, chopped
1/4 cup lime juice
2 Tbsp. liquid from jar of Jalapenos
1 Tbsp. corn oil
1 tsp. liquid smoke (optional)


1. Mix the cumin, red chiles, chopped jalapenos and garlic together in a small bowl, then rub on all sides of the meat. Put the skirt steak into the dish and top with onions. Pour the lime juice and the jalapeno liquid over all areas to coat. Cover and refrigerate at least 1 hour, but preferably overnight, turning once.

2. Preheat the grill or broiler until hot. Mix together the oil and liquid smoke and brush onto the meat surfaces. Grill or broil about 2 to 3 minutes on each side, or until the outside is brown and slightly charred, and the inside is still slightly pink. Cut the meat into thin strips. Serve with warm flour tortillas and fresh salsa.

[patm099]

Mexican Tortillas

3 cups self-rising flour
1 tsp salt
2 Tbsp solid vegetable shortening (or lard if you're into authenticity)
1 1/8 cups water

In a Large bowl, cut shortening into flour; add salt. Stir water in, slowly, with a fork until alarge ball of dough iha formed. Cover and let sit for 20 minutes. Turn out onto a board and knead until smooth. Divide into 12 pieces and shape each into a smooth ball. Flatten each ball into a four or five inch patty, then roll into a nine-inch round.

After each tortilla is rolled out, place it on a preheated, ungreased skillet over medium high heat. When blisters appear on tortilla, flatten immediately with a wide spatula. Turn tortilla often until blisters turn a light brown. Serve immediately or store in a refrigerator or freezer. Makes a dozen.