CONTENTS 3. Creamy Tomato Basil Soup 4. Homemade Ranch Corn Nuts 6. Mexican Tuna Tostadas 8. Tecate Mojito 11. Bacardi Orange & Broken Heart Zombie 12. Pan de Muerto 16. Homemade de la Rosa 17. Spicy Grapefruit Margarita 19. Blue Moon Applesauce Cake 22. Sweet Tart Milkshake 23. Cabo Wabo mixed drink 26. Traditional Gorditas 31. Copycat Fried Apple Pie 32. Sweet Potato & Rosemary Pizza
Creamy TOMATO BASIL SOUP What You’ll Need
Preparation
2 cans Campbell’s tomato soup 2 cans whole milk 1 can diced tomatoes 1 cup heavy cream 1 teaspoon fresh basil (chopped) 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper
- Combine all ingredients, adding each one slowly, stirring constantly to smooth out the lumps as you go - Bring to a simmer - Simmer slowly for at least 40 minutes, then serve with buttered, crusty bread. YUM!
Homemade
RANCH CORN NUTS What You’ll Need
Preparation
2 12 oz pkg plain, Corn Nuts brand corn nuts 1 packet Hidden Valley Ranch Dressing Mix 1 Tbl. Canola Oil
- Preheat oven to 170 (or as low as your oven will go, if it doesn’t get that low) - Empty corn nuts into medium glass bowl - Sprinkle over dressing mix and toss until evenly coated. - Drizzle with oil and toss again. - Spread onto baking sheet and bake for 5 minutes.
Mexican
TUNA TOSTADAS What You’ll Need
Preparation
8 corn tortillas 3 tablespoons canola oil 3/4 teaspoon salt 1/2 teaspoon chopped chipotle pepper 2 tablespoons fresh lime juice 1 tablespoon tequila 1/2 teaspoon adobo sauce 1/2 teaspoon ground cumin 1/4 teaspoon sugar 2 cans light tuna 1 avocado, cut into 1/4-inch cubes 3 scallions thinly sliced 3 tablespoons hulled pumpkin seeds
-Heat oven to 350°F. Cut 2 rounds from each tortilla with a 3-inch cookie cutter. Brush both sides of tortillas with 1 tablespoon of oil and sprinkle with 1/2 teaspoon of salt. Place rounds in 1 layer on cookie sheets; bake until crisp and edges are golden, 10 to 12 minutes. Remove from oven. Whisk chipotle, remaining 2 tablespoon oil, lime juice, tequila, adobo sauce, cumin, sugar and remaining 1/4 teaspoon salt in a bowl. Place tuna, avocado, 2/3 of scallions and 2 tablespoons of pumpkin seeds in another bowl. Pour dressing over top and gently stir to coat, trying not to break up avocado. Spoon tuna mixture onto tortilla rounds. Top with remaining 1 tablespoon pumpkin seeds and remaining 1/3 of scallions.
Tecate
MOJITO What You’ll Need
Preparation
3/4 cup sugar 3/4 cup water 48 large mint leaves, divided 1/2 cup fresh lime juice, divided 1/2 cup white rum or silver tequila, divided 4 bottles Tecate beer
Prep time: 10 minutes Serves: 8 - Stir together sugar and water in a small saucepan. Cook over low heat until sugar has dissolved; remove from heat and let cool. - For each drink, place 6 mint leaves in the bottom of a tall glass. Add 2 tbsp. sugar syrup mixture and crush mint into the liquid with the back of a spoon to release the flavor. - Add 2 tbsp. lime juice and 2 tbsp. rum or tequila, then slowly pour in half of a beer. Stir with a longhandled spoon and serve over ice.
Bacardi
ORANGE
What You’ll Need
Preparation
1 3/4 oz Bacardi® gold rum 3/4 oz Grand Marnier® orange liqueur 2 1/2 oz orange juice 1 oz soda water 2 oz lemonade
- Add to an ice-filled collins glass. Serve with a slice of orange and straws.
Broken Heart ZOMBIE What You’ll Need
Preparation
2 oz Bacardi® gold rum 2 oz Bacardi® orange rum 1 oz Bacardi® 151 rum 2 oz DeKuyper® triple sec 2 oz Orange Curacao liqueur 3 oz orange juice 1 splash Rose’s® grenadine syrup 1 splash Perrier® lime soda water
- Pour all ingredients into a hurricane glass half-filled with ice. - Stir well, and garnish with a slice of orange, a cherry and a piece of cantaloupe melon.
PAN de Muerto What You’ll Need
cover with plastic wrap or a towel, and leave in a warm place (about 70 degrees F) until 1/2 cup whole milk doubled in size, 1 to 1-1/2 hours. 2 3/4 oz. (5-1/2 Tbs.) unsalted butter Shape the bread: Cut off a piece of dough Two 4- by 1-inch strips of orange zest about the size of a lemon and reserve. Divide 1 Tbs. orange blossom water the remaining dough in half and shape the 3 large eggs, lightly beaten pieces on a lightly floured surface into 2 1/4 oz. (1-3/4 tsp.) active dry yeast rounds. Lightly oil a heavy-duty rimmed 3-1/2 cups all-purpose flour baking sheet or line it with parchment; put the 1/4 cup granulated sugar dough rounds on it and flatten the tops with 1 tsp. kosher salt your hands. Vegetable oil as needed - With some of the reserved dough, form 2 balls the size of large marbles; set aside and cover with plastic. Divide the remaining dough into 6 pieces and roll them with your hands Preparation from the center out, making ropes that are slightly longer than the width of the loaves. As - Make the dough: Put the milk, butter, and you’re rolling, press with your index and middle orange zest in a small saucepan over medium fingers spread about 1 inch apart to make heat; stir until the butter melts, 2 to 3 minutes. knobs that represent bones. Arrange 3 of the Remove from the heat and let cool until ropes on top of each dough round, overlapping warm. Discard the orange zest, add the orange the ropes in the center. Cover loosely with a blossom water, and whisk in the eggs. cloth or plastic wrap and let rise in a warm - Dissolve the yeast in 1/4 cup lukewarm water place until doubled in size, about 45 minutes. (no hotter than 110 degrees F) and let stand - Meanwhile, position a rack in the center of until the mixture bubbles slightly, 5 to 10 the oven and heat the oven to 350 degrees F. minutes. (If the yeast doesn’t bubble, discard it Dab a little cold water on the top center of and start again with new yeast.) each round where the ropes meet and put the - Mix the flour, sugar, and salt on a work reserved dough balls on top, pressing slightly so surface. Make a well in the center. Gradually they adhere. pour the yeast mixture and the milk mixture - Bake until the loaves have an even golden into the well while mixing with your hand. color, 30 to 40 minutes. Cover the loaves Knead until you have a nice, uniform dough, loosely with foil and continue to bake until about 10 minutes. The dough should be their bottoms are browned and the internal smooth but still slightly sticky. If it seems too temperature is 190 degrees F, 10 to 15 minutes sticky, add more flour as needed. more. Remove from the oven and cool for a - Put the dough in a large, lightly oiled bowl, few minutes on a wire rack.
HOMEMADE de la Rosa What You’ll Need 3 cups whole peanuts, blanched and ground 2 cups sugar 1 cup water 2 egg whites, lightly beaten 1 teaspoon vanilla 3-4 tb powdered sugar Preparation 1. In a saucepan, heat water and sugar until sugar dissolves and mixture begins to boil. Let it boil steadily without stirring the temperature reaches 230-234 degrees F on a candy thermometer.
2. Remove from heat and beat until mixture turns slightly cloudy. 3. Stir in ground peanuts, egg whites, and vanilla. 4. Cook over gentle heat for 2-3 minutes or until mixture pulls away from sides of pan. 5. Turn mixture onto a surface that has been sprinkled with some of the powdered sugar. Knead the mixture until smooth, working in the rest of the powdered sugar. Pull off pieces and roll into balls or olive-shaped pieces. 6. Wrap in foil or wax paper and store in airtight container.
Spicy GRAPEFRUIT
MARGARITA Ingredients 2 cups plus 2 tablespoons KAH tequila 1-2 habanero chiles, halved Kosher salt 6 cups fresh pink grapefruit juice Preparation - Mix tequila and chiles in a large pitcher. Let steep 3 hours, or longer if a spicier tequila is
desired. - Discard chiles. - Cover; chill. - Pour enough water onto a small plate to cover. Pour enough salt onto another small plate to cover by 1/4�. Dip rims of eight 12-ounce. glasses into water, then into salt to lightly coat; fill with ice. - Add grapefruit juice to pitcher with tequila. Fill with ice; stir until cold. Divide drink among glasses.
Blue Moon
APPLESAUCE CAKE What You’ll Need
Preparation
3/4 cup unsweetened applesauce 1 cup sugar 1 cup Blue Moon 2 1/2 cups all purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon sea salt 3 eggs 1 teaspoon vanilla 1 tablespoon orange juice 1 tablespoon orange zest 1 drop red food coloring 3 – 6 drops yellow food coloring 1 tablespoon skim milk
- Preheat oven to 350F. Grease a cake pan with nonstick cooking spray. - In a large bowl, beat applesauce and sugar with a handheld mixer until smooth and creamy. Add in vanilla and eggs, beating between each addition. Stir in food coloring, orange juice and zest. - In another bowl, sift together flour, baking powder and salt. Slowly add the flour mixture to the applesauce mixture, about 2 cups of it, stirring between each addition. Add the Blue Moon and milk. Add remaining flour and stir well. - Pour mixture into the prepared cake pan. Bake for at least 40 minutes, or until cake is golden and a toothpick inserted in the middle comes out clean. - Let dry completely before frosting. Garnish with extra orange zest and enjoy!
Sweet Tarts
MILK SHAKE What You’ll Need
Preparation
2 Tbsp SweeTarts candies 1 pint strawberry icecream 1 cup whole milk
- In a blender, blend 16 SweeTarts candies (about 2 tablespoons) with 1 pint softened strawberry ice cream and ¾ cup milk until smooth. - Serve in glasses and top with additional SweeTarts, if desired.
Cabo WABO What You’ll Need
Preparation
1 1/2 oz Jose Cuervo® Especial gold tequila 3/4 oz Grand Marnier® orange liqueur 1 1/2 oz sweet and sour mix 3 oz cranberry juice 1 splash Rose’s® lime juice
- Pour the Jose Cuervo gold tequila, Grand Marnier, sweet and sour mix and cranberry juice into a cocktail shaker filled with ice cubes. Shake vigorously. - Pour into a margarita glass, and add the lime juice.
Traditional Gorditas What You’ll Need 1 1/4 pounds boneless beef chuck steak, cut into 4 pieces 3 small white onions, diced 4 garlic cloves, peeled and finely chopped 1 tablespoon vegetable oil, plus oil to a depth of 1/2-inch for frying 1 (28-ounce) can good-quality whole tomatoes in juice, drained and chopped or 2 cups chopped ripe tomatoes 2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and very finely chopped Salt 1 pound (2 cups) fresh, smooth-ground corn masa for tortillas or 1 3/4 cups powdered masa harina mixed with 1 cup plus 2 tablespoons warm water 1/3 cup all-purpose flour 1 scant teaspoon baking power About 1/3 cup grated Mexican queso anejo or other dry grating cheese, such as Romano or Parmesan About 1/3 cup chopped fresh cilantro, for garnish
Preparation - The Shredded beef filling: In a medium saucepan set over medium heat, combine the meat with 2 quarts salted water, about 1/3 of the onions, and half of the garlic and simmer until the meat is very tender, about 1 1/2 hours. Strain, reserving the broth for another use. When the meat is cool enough to handle, shred it into coarse strands with your fingers or 2 forks--don’t worry that there are bits of onion and garlic mixed with the meat. - Wash and dry the saucepan, set it over medium heat and add 1 tablespoon of the oil. When the oil is hot, add half of the remaining onions and cook until golden, about 6 minutes, then stir in the remaining garlic and cook for another minute. Add the tomatoes and chiles and cook until most of the juice has evaporated, about 3 minutes. Stir in the shredded meat and simmer for a few more minutes, then taste and season with about 1/2 teaspoon salt. Remove from the heat and set aside. - Forming, filling, and griddle-baking the gorditas: Heat a well-seasoned or nonstick griddle or heavy skillet over medium heat. Knead the masa (fresh or reconstituted) to make it pliable, adding a little water if necessary to achieve a soft-cookie-dough consistency. Knead in the flour, baking powder, and 3/4 teaspoon salt. Divide the dough into 10 portions and roll into balls; cover with plastic to keep from drying out. Line a tortilla press with 2 pieces of plastic cut to fit the plates (to be on the safe side, cut them from a food storage bag; the thicker plastic usually works better for beginners). Gently press out a ball of dough between the sheets of plastic to about 4 inches in diameter (it’ll be about 1/4 inch thick). You’ve now made a gordita, which is what you call a fat tortilla. Peel off the top sheet of plastic, flip the gordita, uncovered side down, onto the fingers of 1 hand, and gently peel off the second piece of plastic. In one flowing movement, roll the gordita off your hand and onto the heated griddle or skillet. Bake for about 1 1/2 minutes, then flip and bake for another 1 1/2 minutes on the other side. The gordita will be lightly browned and crusty on the top and bottom, but still a little uncooked on the sides. Remove to a plate. Continue pressing and griddle-baking the remaining gorditas in the same manner. - Finishing the gorditas: When you’re ready to serve, warm the shredded beef. Rinse the remaining onions in a small strainer under cold water and shake to remove the excess moisture. Have the cheese and cilantro at the ready. - In a deep heavy medium skillet or saucepan, heat 1/2-inch of oil over medium to mediumhigh until the oil is hot enough to make the edge of a gordita sizzle sharply, about 350 degrees F on a deep-fry thermometer. One by one, fry the gorditas, turning them after they’ve been in the oil for about 15 seconds, until they’re nicely crisp but not hard, about 45 seconds total. When they’re ready, most will have puffed up a little, like pita bread. Drain on paper towels. - Once they all are fried, use a small knife to cut a slit in the thin edge of each one about halfway around its circumference, opening a pocket. As you cut them, fill each gordita with about 1/4cup shredded meat and a sprinkling of the onions, grated cheese, and cilantro.
Copycat
Fried Apple Pie What You’ll Need 2 sheets (1 package) frozen puff pastry, defrosted 1 egg, beaten with 1 tbsp of water for egg was 4 apples, sliced 1/2 cup raw cane sugar 2 teaspoons freshly squeezed lemon juice 1/2 teaspoon cinnamon Pinch of salt Raw cane sugar Cinnamon Preparation - Preheat oven to 400 degrees F. - In a saucepan, combine apples, sugar, lemon juice, cinnamon, and salt. Simmer apple mixture on medium heat for 11 to 12 minutes. Stir frequently. Cool the apple mixture to room temperature.
- Lay 1 sheet of puff pastry on a floured board and roll it out to 10 inches by 12 inches. Place it on a sheet pan and top it with the apple mixture, leaving a 1-inch border around the edge. Brush the border with the egg wash. - Place the second sheet of puff pastry on a floured board and roll it out to 10 inches by 12 inches. Place the second sheet of puff pastry on top of filled pastry. Make sure the line the edges and lightly press down on the edges. Brush the top of the pastry with the egg wash and with a sharp knife, cut diagonal lines across the pastry for the steam to come out. Sprinkle the top with additional cinnamon and sugar. - Bake for 15 minutes and rotate the sheet pan half-way through so the pastry evenly bakes. Cool the pastry on the sheet pan and use a pizza cutter to cut the pastry into wedges.
Sweet Potato and Rosemary Pizza What You’ll Need
Preparation
300 g kumera (orange sweet potato), peeled and thinly sliced Garlic olive oil spray 1 cup flour 1 teaspoon dried yeast 1/2 teaspoon salt 1/4 teaspoon sugar 1/3 cup lukewarm water 1 tablespoon olive oil 1 1/2 tablespoons VEGEMITE rosemary sprigs 2/3 cup grated mozzarella or tasty cheddar cheese Method
- PLACE the potato on a paper lined baking tray and spray with oil. Bake in a hot oven 200oC for 20-25 minutes or until just tender. - SIFT together the flour, yeast, salt and sugar. Add the water and oil and stir to make dough. Turn onto a lightly floured surface and knead until smooth and elastic. Place dough in an oiled bowl and cover with plastic wrap. Stand in a warm place for 30 minutes or until doubled in size. - ROLL out dough on a floured surface to make a rough 20 x 30 cm rectangle and place on a large, lightly floured baking tray. Spread with VEGEMITE and then top with kumera, rosemary and cheese. Bake in a hot oven 200oC for 10-15 minutes or until cooked through. Serve immediately.