Mexico+and+Latin+America



Mexican Fried Dough By: Vanessa Fry Pastry Ingredients: 4 c all purpose flour 2T sugar 1 T baking powder 2 eggs 2T milk ¼ c vegetable oil 1 c warm water 1c vegetable oil (for frying) Topping Ingredients ½ c sugar 3 T cinnamon Instructions 1. Thoroughly mix flour, sugar and baking powder in a large bowl. 2. In another bowl, beat together eggs and milk. Then add dry ingredients. Stir in ¼ c oil and mix well. 3. Add warm water and mix until dough can be handled easily. (if dough is too dry add a few more tsp and mix well). 4. Place dough on a lightly floured board and knead until smooth. 5. Divide dough into 20 to 24 pieces and shape into a ball. Flatten balls on the board with the palm of your hand. Cover for 20 mins. 6. On a lightly floured board use a rolling pin to roll out each flattened ball into a large round shape about 6 or 7 inches in diameter. Let stand for about 5 mins. 7. Heat 1 c of oil in electrifying pan. Oil should be 360 deg. If you do not have an electric frying pan use a thermometer. Just before frying, flatten dough a little more. 8. Fry on first side for 2-3 mins until golden brown. Fry on opposite side until just brown. Remove with tongs; excess oil on paper towels. 9. Comine cinnamon and sugar. Sprinkle on top while still warm. Enjoy!

I thoroughly enjoyed this recipe and would give it five stars. It was a warm, delicious dessert and cooks up quickly. This recipe, however good it tastes, is not healthy. The frying adds a lot of unnecessary oil and fats to your diet. The dough, however contains a few healthy foods. Eggs and milk are a good source of protein and dairy, respectively. The sugar and cinnamon are not so healthy, but every so often it is okay to splurge! To make it healthier, you could probably bake these, giving them the same type of hardness on the outside as frying, but without the unhealthy fats!!

Jordyn Gaines Pd. 4 Huevos Rancheros =



· 1 c. salsa · ¼ t chili powder · 4 corn tortillas · Margarine · 4 eggs 1. In a sauce pan place 1 c. salsa and chili powder to taste (no more than ¼ t!). Bring to a simmer, reduce heat to low and let simmer for 10 minutes. Remember to STIR occasionally 2. Prepare the tortillas. Heat to oven to warm, 150®. Place a plate in the oven to keep warm tortillas. In a skillet heat 1 Tbsp. of olive oil, on medium high heat, coating the pan with oil. One by one heat the tortillas in a pan, a minutes or two on each side. They should be heated through, softened, and pockets of air bubbled inside them. Stack them in the oven on the warm plate as they are finished 3. Add a little margarine to the same skillet you used for the tortillas, then fry or scramble your eggs. Each person in the kitchen should prepare their own eggs if frying. If scrambling you may make one big batch 4. To serve layer plate. Sauce, tortilla, egg, sauce. You may add sour cream or more salsa if you like.
 * olive oil

I liked this recipe because I love Mexican food and I love breakfast so this recipe was a good mix. I also love sour cream which we put on at the end so I thought it was delicious. The nutritional value of this recipe is protein, grains, and oil. I wouldn't change this recipe but I would probably serve it with bacon or some other kind of breakfast food.The Dietary Guidelines of this dish include: protein, vegetables, grain, and fat. The Nutritional value of the dish includes: Little to no salt in the dish and also more than one vegetable is used because of the salsa.

Comment: Peri Buch I liked this recipe also. A lot of different food groups were found in this dish but the dietary guidelines were not met because it did lack some food groups and there was too much fat. I thought it was a little tastelss at first, but the sour cream was a good touch.

Chris Perez Period 4 Empanadas

Ingridients · 1 ½ Cups all Purpose · 1 tsp baking powder · ¼ tsp salt · ½ Cup solid vegetable shortening · 1/3 cup milk

1. In a large bowl combine the flour, baking powder and salt. Whisk or stir with a fork until well mixed. Cut in shortening using a pastry blender or two knives until micture coarse cornmeal. 2. Sprinkle with Milk. Stir pastry with a fork until mixture begins to hold together, if mixture is to dry sprinkle on another tablespoon of milk. 3. The pastry should not be sticky. Knead on a lightly floured work surface until smooth. Let rest in refrigerator for at least 30 minites or overnight before using. The recipe for pastry may doubled 4. Pinch off several tablespoons and roll into balls 5. Roll balls out into 5 or 6 inch circles 1/8 inch thick 6. Fill a tablespoon or so of your favorite filling, brush edges with water and fold over to make half moon shapes. Crimp to seal edges with a fork or pinch with your fingertips 7. Bake on greased sheets or deep fry until golden

I liked the recipe because it tasted good. Dietary Guidelines were not met because it is to high in fat and sugar (from the filling) Nutritional value Fat, sugar (from filling), carbohydrates Rating – medium I would not change anything about the recipe.