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H O L I D A Y 2 0 1 0 ©2010 The Coca-Cola Company.

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©2010 The Coca-Cola Company.

E N J OY T H E S E R E C I P E
E
N J OY
T H E S E
R E C I P E S
W I T H
F R I E N D S
&
FA M I LY
Coca-Cola Cake
Coca-Cola Southern Caramelized Onions
Coca-Cola Ham
Creamy Turkey Pot Pie
Baked Macaroni & Cheese
Sausage & Apple Stuffing
One-Pan Glazed Vegetables and Roast Beef
Heavenly Sweet Potatoes
Pork Soup
Christmas Eve Salad
Orange Sugar Cookies
Ranch Stir-Fried Carrots and Garden Vegetables
Easy Ranch Biscuits
Original Ranch Spinach Dip
Sweet Potato Casserole
Bacon and Olive Rice
Dulce de Leche Cookie Sandwiches
Cornish Game Hen Three Ways
Corn Bread Dressing
Pecan & Raisin Bread Pudding
S
PA N I S H
L A N G UAG E
R E C I P E S
Cazuela de Batatas
Arroz con Tocino y Aceintunas
Alfajor de Dulce de Leche
Cola Cake Ingredients: Cake: 2 cups sugar 2 cups all-purpose flour 1-1/2 cups small marshmallows

Cola Cake

Ingredients:

Cake:

2

cups sugar

2 cups all-purpose flour

1-1/2 cups small marshmallows 1/2 cup butter or margarine 1/2 cup vegetable oil

3 tablespoons cocoa

1 cup Coca-Cola®

1 teaspoon baking soda

1/2 cup buttermilk

2 eggs

1 teaspoon vanilla extract

Frosting:

1/2 cup butter

3

tablespoons cocoa

6

tablespoons Coca-Cola®

1

box (16 ounces) confectioners’ sugar

1

teaspoon vanilla extract

1

cup chopped pecans (optional)

Directions:

Preheat oven to 350°F. In a bowl, sift sugar and flour. Add marshmallows. In saucepan, mix butter, oil, cocoa, and Coca-Cola. Bring to a boil and pour over dry ingredients; blend well. Dissolve baking soda in buttermilk just be- fore adding to batter along with eggs and vanilla extract, mixing well. Pour into a well-greased 9-by-13-inch pan and bake 35 to 45 minutes. Remove from oven and frost immediately. To make frosting, combine butter, cocoa and Coca-Cola in a saucepan. Bring to a boil and pour over confectioners’ sugar, blending well. Add vanilla extract and pecans. Spread over hot cake. When cool, cut into squares and serve.

— Submitted by Lee Avery Catts

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pecans. Spread over hot cake. When cool, cut into squares and serve. — Submitted by Lee
Southern Caramelized Vidalias Ingredients: 2-3 whole Vidalia onions 1 liter Coca-Cola Classic® 2 teaspoons liquid

Southern Caramelized Vidalias

Ingredients:

2-3 whole Vidalia onions

1 liter Coca-Cola Classic®

2 teaspoons liquid steak seasoning (or more to taste)

Directions:

In a 9-by-13-inch microwave-safe casserole dish, cut whole Vidalia onions into sections 1-1/2 inches in long and around 3/4 inches wide. Literally float the cut onions in the Coca-Cola, adding more if necessary to cover all the onions in your dish. Add the steak seasoning into the liquid. (Liquid steak seasoning is quite potent and 1 bottle capful is usually enough.) Stir once to spread the seasoning. Place in microwave and cook for 20 minutes on high or 30 minutes on medium setting. This will produce a soft, sweet caramelized onion with a hint of smoky flavor. It’s easy and effortless.

— Submitted by Rod Rives

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caramelized onion with a hint of smoky flavor. It’s easy and effortless. — Submitted by Rod
Coca-Cola Ham Ingredients: 1 HORMEL® CURE 81® Boneless Whole Ham (approximately 6 pounds) 1-1/2 cups

Coca-Cola Ham

Ingredients:

1 HORMEL® CURE 81® Boneless Whole Ham (approximately 6 pounds) 1-1/2 cups packed brown sugar 1/3 cup stone ground mustard 1/2 (12-ounce) can Coca-Cola® Classic 1/4 cup spiced rum, pineapple juice or apple juice

Directions:

Make 1/4-inch deep cuts in the ham in a diamond pattern. Place the ham in a foil-lined 9-by-13-inch baking dish. Stir together the brown sugar, mustard, cola and rum. Pour half of the mixture over the ham. Bake ham, uncovered, for 15 to 20 minutes per pound at 325°F. Baste every 15 minutes with the pan juices. Remove ham from the oven and let rest 10 to15 minutes before serving. Meanwhile, place the remaining cola mixture in a saucepan. Heat, stirring constantly over medium-low until hot and bubbly. Place ham on platter. Garnish platter as desired, and serve cola sauce alongside the ham for dipping.

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Place ham on platter. Garnish platter as desired, and serve cola sauce alongside the ham for
Creamy Turkey Pot Pie Prep: 15 minutes Bake: 20 minutes Makes: 6 servings Ingredients: 1

Creamy Turkey Pot Pie

Prep: 15 minutes Bake: 20 minutes Makes: 6 servings

Ingredients:

1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells

1 tablespoon vegetable oil

1 medium onion, chopped (about 1/2 cup)

1 can (10-3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®) 1/2 cup milk

1 package (10 ounces) frozen peas and carrots

2 cups shredded or cubed cooked turkey or chicken

Directions:

1. Prepare the pastry shells according to the package directions.

2. Heat the oil in a 10-inch skillet over medium-high heat.

Add the onion and cook until it’s tender, stirring occasionally.

3. Stir the soup, milk and peas and carrots in the skillet and heat to a boil.

Reduce the heat to low. Cover and cook for 5 minutes or until the veg- etables are tender. Stir in the turkey and cook until the mixture is hot and bubbling. Spoon the turkey mixture into the pastry shells. Top with the pastry “tops”, if desired.

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bubbling. Spoon the turkey mixture into the pastry shells. Top with the pastry “tops”, if desired.
bubbling. Spoon the turkey mixture into the pastry shells. Top with the pastry “tops”, if desired.
Baked Macaroni and Cheese Prep: 20 minutes Bake: 20 minutes Makes: 4 servings (about 2/3

Baked Macaroni and Cheese

Prep: 20 minutes Bake: 20 minutes Makes: 4 servings (about 2/3 cup each)

Ingredients:

1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup 1/2 soup can milk 1/8 teaspoon ground black pepper 1-1/2 cups corkscrew-shaped pasta or medium shell-shaped pasta, cooked and drained

1 tablespoon dry bread crumbs 2 teaspoons butter, melted

Directions:

1. Stir the soup, milk, black pepper and pasta in a 1-quart baking dish.

2. Stir the bread crumbs and butter in a small bowl.

Sprinkle the bread crumb mixture over the pasta mixture.

3. Bake at 400°F for 20 minutes or until the pasta mixture is hot

and bubbling.

Serving Suggestion: Serve with grilled ham steaks, a tossed salad with to- matoes and red wine vinegar dressing. For dessert serve baked apples with brown sugar and cinnamon.

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to- matoes and red wine vinegar dressing. For dessert serve baked apples with brown sugar and
to- matoes and red wine vinegar dressing. For dessert serve baked apples with brown sugar and
Sausage & Apple Stuffing Prep: 15 minutes Cook: 10 minutes Makes: 8 servings (about 3/4

Sausage & Apple Stuffing

Prep: 15 minutes Cook: 10 minutes Makes: 8 servings (about 3/4 cup each)

Ingredients:

1-3/4 cups Swanson® Chicken Broth

(Regular, Natural Goodness or Certified Organic) Generous dash ground black pepper

1 stalk celery, coarsely chopped (about 1/2 cup)

1 small onion, coarsely chopped (about 1/4 cup) 1/2 red apple, chopped 1/2 green apple, chopped

1/2 pound bulk pork sausage, cooked and crumbled

2

cups Pepperidge Farm® Herb Seasoned Stuffing

2

cups Pepperidge Farm® Corn Bread Stuffing

Directions:

1. Heat the broth, black pepper, celery, onion and apples in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender.

2. Add the sausage and stuffing and stir lightly to coat.

Tip: For an Interesting Twist: Omit the apples. Add 1/2 teaspoon chili powder. Use 1/2 pound smoked chorizo sausage, casing removed and cut into 1/2-inch pieces for the pork sausage.

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Use 1/2 pound smoked chorizo sausage, casing removed and cut into 1/2-inch pieces for the pork
One-Pan Glazed Vegetables & Roast Beef Prep: 15 minutes Cook: 1 hour Makes: 8 servings

One-Pan Glazed Vegetables & Roast Beef

Prep: 15 minutes Cook: 1 hour Makes: 8 servings

Ingredients:

6

medium carrots (about 1 pound), cut into 2-inch pieces

3

stalk celery, cut into 2-inch pieces

3

medium potatoes (about 1 pound), cut into quarters

1 can (10-1/4 ounces) Campbell’s® Beef Gravy

4 pounds boneless beef bottom round roasts or 4 pounds beef eye round roasts

Directions:

1. In roasting pan, mix carrots, celery, potatoes and gravy. Place roast on vegetables.

2. Roast at 350°F for 1 hour to 1 hour 15 minutes or until thermometer reads 155°F, stirring vegetables occasionally.

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for 1 hour to 1 hour 15 minutes or until thermometer reads 155°F, stirring vegetables occasionally.
for 1 hour to 1 hour 15 minutes or until thermometer reads 155°F, stirring vegetables occasionally.
Heavenly Sweet Potatoes Prep: 10 minutes Bake: 20 minutes Makes: 8 servings (1/2 cup per

Heavenly Sweet Potatoes

Prep: 10 minutes Bake: 20 minutes Makes: 8 servings (1/2 cup per serving)

Ingredients:

Vegetable cooking spray 1 can (40 ounces) cut sweet potatoes in heavy syrup, drained 1/4 teaspoon ground cinnamon 1/8 teaspoon ground ginger 3/4 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic) 2 cups miniature marshmallows

Directions:

1. Heat the oven to 350°F.

2. Spray a 1-1/2-quart casserole with cooking spray.

3. Put the potatoes, cinnamon and ginger in an electric mixer bowl.

Beat at medium speed until almost smooth. Add the broth and beat until potatoes are fluffy. Spoon the potato mixture in the prepared dish. Top with the marshmallows.

4. Bake for 20 minutes or until heated through and marshmallows

are golden brown.

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with the marshmallows. 4. Bake for 20 minutes or until heated through and marshmallows are golden
Pork Soup Pozole Ingredients: 1 package La Banderita corn or flour tortillas or tostadas 3

Pork Soup

Pozole

Ingredients:

1

package La Banderita corn or flour tortillas or tostadas

3

pounds lean pork roast

3

onions, chopped

4

cloves garlic, minced

1

tbsp ground cumin

4

tbsp chili powder

3

whole cloves

2

tbsp oregano

6

(Swanson®) chicken broth

2

16-ounce cans white hominy

salt and pepper to taste

Garnish

1 onion, chopped

1/4 cup oregano

1 cup cilantro, chopped

1 cup jalapeño peppers, finely diced

Directions:

Combine first eight ingredients in a large Dutch oven or crock pot. Heat until boiling, then reduce heat, cover, and simmer four to six hours. Add hominy and salt and pepper to taste. Replace lid and cook one additional hour.

Serving

Place garnish in a bowl first, add hot soup, and serve with warm corn or flour tortillas or tostadas.

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Place garnish in a bowl first, add hot soup, and serve with warm corn or flour
Christmas Eve Salad Ensalada de Noche Buena Ingredients: 1 head romaine (or similar) lettuce 1/2

Christmas Eve Salad

Ensalada de Noche Buena

Ingredients:

1 head romaine (or similar) lettuce

1/2 pound small beets, cooked, peeled, sliced

1

jicama, cut into sticks

4

oranges, peeled and cut into wedges

4

apples cut into wedges

3

limes, sliced into thin wedges

1/2 cup olive oil

1/4 cup balsamic white vinegar

1 cup chopped pecans

Directions:

Wash and drain lettuce; arrange separated leaves on a large platter. Arrange beets, jicama, oranges and apples on top of lettuce. Squeeze lime juice over everything. Mix the olive oil and vinegar in a separate pouring container.

Serving

At the table, dress with the mixture of olive oil and vinegar. Serve on salad plates and top with chopped pecans.

M A D E

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dress with the mixture of olive oil and vinegar. Serve on salad plates and top with
Orange Sugar Cookies Polvorones de Naranja (Mexican Wedding Cookies) Mexican wedding cookies are popular throughout

Orange Sugar Cookies

Polvorones de Naranja

(Mexican Wedding Cookies)

Mexican wedding cookies are popular throughout the year but this version with orange flavoring is especially popular for Christmas.

Ingredients:

1 1/2 sticks butter

2/3 cup sugar

1 egg yolk

1 orange

1 3/4 cups sifted flour

1/4 teaspoon baking soda

Directions:

Preheat oven to 375°F.

Juice and zest the orange. Cream the butter with the sugar until light and fluffy. Stir in the egg yolk, orange juice and zest. Add the flour and baking soda.

On a floured surface, roll out the dough 1/4 inch thick. Cut into circles about 2-1/2 inches in diameter. Bake on greased cookie sheets until cookies are light golden brown.

Sprinkle warm cookies with sugar and allow to cool.

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cookie sheets until cookies are light golden brown. Sprinkle warm cookies with sugar and allow to
Ranch Stir-Fried Carrots and Garden Vegetables Prep: 10 minutes Cooktime: 10 minutes Makes: 6-8 servings

Ranch Stir-Fried Carrots and Garden Vegetables

Prep: 10 minutes Cooktime: 10 minutes Makes: 6-8 servings

Ingredients:

2 cups fresh baby carrots, tops removed, peeled and sliced in half, lengthwise

1 small yellow onion, peeled and thinly sliced

1 cup broccoli florets, sliced into bite-size pieces

1 red bell pepper, stem removed, seeded, and sliced

2 tablespoons olive oil

1 packet (1 ounce) Hidden Valley® The Original Ranch® Fiesta Ranch Dip Mix

Directions:

Heat oil in a large skillet or wok over high heat.

Add veggies and stir-fry about 2 minutes making sure the veggies are well coated in the oil.

Add the Hidden Valley® Fiesta Ranch Dip Mix and continuously stir-fry about 8 more minutes or until veggies are crisp-tender.

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Fiesta Ranch Dip Mix and continuously stir-fry about 8 more minutes or until veggies are crisp-tender.
Easy Ranch Biscuits Cooktime: 10 minutes Ingredients: 1 packet (1 ounce) Hidden Valley® Original Ranch®

Easy Ranch Biscuits

Cooktime: 10 minutes

Ingredients:

1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix 2-1/4 cups buttermilk baking mix 1/2 cup shredded cheddar cheese 1/4 cup diced green chilies 2/3 cup beer

Directions:

In mixing bowl, combine dressing mix, baking mix, cheese and green chilies. Add beer, stir until well-blended. Drop by spoonfuls onto lightly greased baking sheet. Bake at 450°F for 8 to 10 minutes or until lightly browned.

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onto lightly greased baking sheet. Bake at 450°F for 8 to 10 minutes or until lightly
Original Ranch Spinach Dip Prep: 30 minutes Makes: 62 cups Ingredients: 1 packet (1 ounce)

Original Ranch Spinach Dip

Prep: 30 minutes Makes: 62 cups

Ingredients:

1 packet (1 ounce) Hidden Valley® Original Ranch® Dips Mix

1 container (16 ounces) sour cream

1 box (10 ounces) frozen chopped spinach, thawed and well-drained

1 can (8 ounces) water chestnuts, rinsed, drained and chopped

1 round loaf French bread fresh vegetable sticks

Directions:

Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving.

Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.

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(using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and
Sweet Potato Casserole (Cazuela de Batatas) Recipe Courtesy of Ingrid Hoffmann Serves 6-8 Ingredients: 3

Sweet Potato Casserole

(Cazuela de Batatas)

Recipe Courtesy of Ingrid Hoffmann Serves 6-8

Ingredients:

3 cups mashed cooked sweet potatoes (about 2 lbs. raw—see below) 1/2 cup granulated sugar

1/2 sticks (3/4 cup) plus 1 tablespoon unsalted butter, melted and cooled

2 large eggs

1 teaspoon vanilla

1/3 cup evaporated milk 1/2 teaspoon allspice

1 cup, firmly packed light brown sugar 1/2 cup all purpose flour

1 cup chopped pecans

Directions:

Peel and boil the sweet potatoes in 1 teaspoon salted water in a large sauce pan until fork tender.

Preheat oven to 350°F

In a large bowl, whisk or beat together the sweet potatoes, the granulated sugar, 1/2 cup of butter, the eggs, the vanilla, the milk and the allspice until mixture is smooth. Transfer the mixture to an 8” square baking dish. In a bowl, stir together with a fork the brown sugar, the flour, the remaining butter and the pecans. Sprinkle the mixture over the sweet potato mixture and bake the casserole, in the middle of the oven, for 35 minutes.

over the sweet potato mixture and bake the casserole, in the middle of the oven, for

Chef Ingrid Hoffmann

Bacon and Olive Rice (Arroz con Tocino y Aceintunas) Recipe Courtesy of Ingrid Hoffmann Serves

Bacon and Olive Rice

(Arroz con Tocino y Aceintunas)

Recipe Courtesy of Ingrid Hoffmann Serves 4

Ingredients:

2 tablespoons olive oil

1 onion, finely chopped

1 green bell pepper, seeded and diced

1 red bell pepper, seeded and diced 1/2 teaspoon salt

2 cups water

1 cup white rice

1/2 cup small pimiento-stuffed olives (about 20 olives) 1/4 cup reserved olive juice

3 strips bacon, cooked and crumbled (1/4 cup)

Directions:

Heat the oil in a large saucepan over medium-high heat. Add the onion, bell peppers, and salt. Cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Add the water, rice, olives, and juice; bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed and the rice is tender, about 20 minutes. Remove from the heat. Sprinkle with the bacon.

is absorbed and the rice is tender, about 20 minutes. Remove from the heat. Sprinkle with

Chef Ingrid Hoffmann

Dulce de Leche Cookie Sandwiches (Alfajor de Dulce de Leche) Recipe Courtesy of Ingrid Hoffmann

Dulce de Leche Cookie Sandwiches

(Alfajor de Dulce de Leche)

Recipe Courtesy of Ingrid Hoffmann Makes 16 to 18 cookies

Ingredients:

2 cups all-purpose flour, sifted 1/4 cup confectioners’ sugar, sifted, plus extra for dusting 1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into small pieces and softened

1 cup dulce de leche, at room temperature 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves Pinch grated nutmeg

Directions:

Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.

Place the flour, sugar and butter in a medium bowl and work the ingredients together using your fingers or a pastry blender. If the dough is too sticky add a little more flour so that you can shape the soft dough into a ball. Wrap the dough ball in plastic wrap and refrigerate for 10 to 20 minutes.

Sprinkle some flour onto your worksurface and roll the dough 1/8-inch thick. Use a 2 1/2-inch round cookie cutter to cut out the cookies. Using a thin spatula, transfer the rounds to your baking sheet. Bring the dough scraps together and gently press into a ball. Flour your worksurface, re-roll 1/8-inch thick and cut out more rounds.

Bake the cookies until they are golden and firm, about 15 to 20 minutes. Remove the cookies and let them cool for 5 minutes before transferring them to a wire rack to cool completely.

Place the dulce de leche in a small bowl and stir in the cinnamon, cloves, and nutmeg. Spread about 1-1/2 teaspoons of the dulce de leche on the flat side of a cookie and sandwich with the flat side of a second half. Place the cookies on a platter, dust them with powdered sugar, and serve.

Cornish Game Hen Three Ways Ingredients: 3 each Rock Game Hen 1 tablespoon Rosemary chopped

Cornish Game Hen Three Ways

Ingredients:

3 each Rock Game Hen

1 tablespoon Rosemary chopped

1 tablespoon Thyme chopped

1 teaspoon Garlic minced

2 tablespoons G Garvin Blackening spice

2 tablespoons G Garvin Lemon Pepper spice to taste Kosher salt to taste cracked black pepper

4 ounces olive oil

Directions:

Start by preheating the oven to 350°F.

Place the game hen on dry flat surface and season the first with the black- ening spice all over, season the second game hen with the lemon pepper all over season the third hen with salt and pepper them chop the rosemary and thyme and spread all over the hen along with the minced garlic.

In medium roasting pan put the olive oil place the hen into the roasting pan cook for about 25 to 30 minutes, remove and serve whole.

the olive oil place the hen into the roasting pan cook for about 25 to 30

Chef G. Garvin

Corn Bread Dressing Ingredients: 1 batch Cornbread 1/2 cup butter 2 medium onions, diced 4

Corn Bread Dressing

Ingredients:

1 batch Cornbread 1/2 cup butter

2

medium onions, diced

4

each celery stalks

1/2 teaspoon poultry seasoning 1/2 teaspoon sage, dried

2 cup chicken stock

1/2 cup heavy cream

Directions:

First, prepare cornbread; set aside. Preheat oven to 350°F. In a large saucepan melt butter over medium heat. Add onion and celery; sauté until tender. Stir in poultry seasoning and sage. Crumble in cornbread and combine well. Stir in chicken stock and cream; mix well.

Pour cornbread mixture into a greased 13-by-9-by-2-inch pan. Bake for 30 to 35 minutes or until golden.

*Use my recipe for cornbread (above) or a boxed mix.

Pecan & Raisin Bread Pudding Ingredients: 1-24oz. potato rolls 8 each eggs beaten 1 can

Pecan & Raisin Bread Pudding

Ingredients:

1-24oz. potato rolls

8

each eggs beaten

1

can condensed milk

2

cup milk

1

cup cream

1

cup sugar

2 teaspoon vanilla extract

1 pinch nutmeg

2 tablespoon butter

1/2 cup raisins 1/2 cup pecans

Directions:

Preheat oven to 350°F.

Cut rolls in half and set aside.

Butter the bottom of a 9-by-12-inch baking pan. Place bread in the baking dish and sprinkle pecans and raisins.

Beat eggs well. Add condensed milk and cream, mix well.

Next, add sugar and vanilla and mix well.

Pour mixture over rolls.

Bake at 350°F for 30 minutes or until golden brown and bread springs back when touched.

Serve warm with vanilla ice cream.

30 minutes or until golden brown and bread springs back when touched. Serve warm with vanilla

Chef G. Garvin

Alfajor de dulce de Leche Receta Cortesía de Ingrid Hoffmann Rinde 16 a 18 alfajores

Alfajor de dulce de Leche

Receta Cortesía de Ingrid Hoffmann Rinde 16 a 18 alfajores

Ingredientes

2 tazas de harina común, tamizada 1/4 taza de azúcar glasé, tamizada, y una cantidad adicional para espolvorear 1/2 cucharadita de sal

1 taza (2 barras) de mantequilla sin sal, ycortada en trozos pequeños y suavizada

1 taza de dulce de leche a temperatura ambiente 1/4 cucharadita de canela molida 1/8 cucharadita de clavo de olor molido Una pizca de nuez moscada rallada

Direcciones

Precaliente el horno a 350 °F. Forre una placa para horno con papel pergamino y deje aparte.

Coloque la harina, el azúcar y la manteca en un recipiente mediano e integre los ingredientes con los dedos o con una mezcladora de masa. Si la masa está muy pegajosa, agregue un poco más de harina para formar un bollo con la masa blanda. Envuelva el bollo de masa con papel plástico transparente y refrigere de 10 a 20 minutos.

Espolvorea un poco de harina sobre la superficie de trabajo y extienda la masa hasta que tenga 1/8 pulgada de grosor. Use un molde redondo para galletas de 2 1/2 pulgadas para cortar las galletas. Coloque los círculos de masa en la placa para horno con una espátula delgada. Una los restos de masa sobrantes y presiónelos con cuidado hasta formar un bollo. Enharine la superficie de trabajo, vuelva a estirar la masa hasta alcanzar un grosor de 1/8 pulgada y corte más círculos de masa.

Hornee las galletas hasta que estén doradas y firmes, aproximadamente de 15 a 20 minutos. Retire las galletas y déjelas enfriar durante 5 minutos antes de colocarlas sobre una rejilla de alambre para que se enfríen por completo.

Coloque el dulce de leche en un recipiente pequeño e incorpore la canela, los clavos de olor y la nuez moscada mientras revuelve. Esparza aproxima- damente 1-1/2 cucharadita de dulce de leche en la parte plana de la galleta y únala con la parte plana de otra galleta para formar el alfajor. Coloque los alfajores en una bandeja, espolvoréelos con azúcar glasé, y sírvalos.

Cazuela de Batatas Receta cortesía de Ingrid Hoffmann De 6 a 8 porciones Ingredientes 3

Cazuela de Batatas

Receta cortesía de Ingrid Hoffmann De 6 a 8 porciones

Ingredientes

3 tazas de puré de batatas cocidas (aproximadamente 2 lb de batatas crudas. Ver abajo) 1/2 taza de azúcar granulada 1/2 barra (3/4 taza) de mantequilla más 1 cucharada de manteca sin sal, derretida y enfriada

2 huevos grandes

1 cucharadita de vainilla 1/3 taza de leche evaporada 1/2 cucharadita de pimienta dulce

1 taza de azúcar morena clara comprimida con firmeza 1/2 taza de harina para todo uso

1 taza de pacanas picadas

Direcciones

Pele y hierva las batatas en agua con 1 cucharadita de sal en una cacerola grande hasta que estén tiernas.

Precaliente el horno a 350 °F.

En un recipiente grande, mezcle o bata las batatas, el azúcar granulada, 1/2 taza de mantequilla, los huevos, la vainilla, la leche y la pimienta dulce que la mezcla alcance una consistencia suave. Coloque la mezcla en una fuente cuadrada para horno de 8”. En un recipiente, revuelva con un tenedor el azúcar morena, la harina, la mantequilla restante y las pacanas. Esparza la mezcla sobre la preparación de batatas y hornee la cazuela; colóquela en el medio del horno por 35 minutos.

Chef Ingrid Hoffmann

la preparación de batatas y hornee la cazuela; colóquela en el medio del horno por 35
Arroz con Tocino y Aceintunas Receta cortesía de Ingrid Hoffmann 4 porciones Ingredientes 2 cucharadas

Arroz con Tocino y Aceintunas

Receta cortesía de Ingrid Hoffmann 4 porciones

Ingredientes

2 cucharadas de aceite de oliva

1 cebolla, finamente picada

1 pimiento verde, sin semillas y cortado en cubos

1 pimiento rojo, sin semillas y cortado en cubos 1/2 cucharadita de sal

2 tazas de agua

1 taza de arroz blanco

1/2 taza de aceitunas pequeñas rellenas de pimentón (aproximadamente 20 aceitunas) 1/4 taza del jugo reservado de las aceitunas

3 tiras de tocino, cocido y picado (1/4 taza)

Direcciones

Caliente el aceite en una cacerola grande a fuego de medio- alto. Agregue la cebolla, los pimientos y la sal. Cocine, revolviendo de vez en cuando, hasta que los vegetales estén tiernos (entre 8 a 10 minutos). Agregue el agua, el arroz, las aceitunas y el jugo; haga hervir. Cubra, baje el fuego y hierva hasta que se absorba el líquido y el arroz esté tierno, aproximada- mente 20 minutos. Retire del fuego y rocíelo con el tocino.

y el arroz esté tierno, aproximada- mente 20 minutos. Retire del fuego y rocíelo con el

Chef Ingrid Hoffmann