Six Layer Mexican Dip - College Kitchen

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Fish Recipes: Cooking and Frying Fish and Preparing Fish Stock : Part 2: How to Cook Salmon En Papillote: Free Online Fish Recipes

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Chocolate Chip Cookies.

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Tortillas are one of the staples of Mexican cuisine, served up fried as tacos, rolled into soft burritos or layered as enchiladas.

The history of tortillas dates back to 10,000 BC. Later, it was popularized when a peasant prepared this flat corn bread to the Mayan king.

Missionaries later spread the recipe for tortillas throughout California, and today flour tortillas are favored over white bread for their versatility and low fat content.

Hi, Im Jason Hill of Chef Tips outside the Mission Tortilla Factory in Anaheim. Lets head back to the kitchen and learn how to make homemade tortillas.

To prepare this flour tortilla recipe, you only need four ingredients: flour, baking powder, vegetable shortening or lard and salt.

First, stir 4 cups all purpose flour and 1/8 teaspoon baking powder in a large bowl. Next add 1/2 cup of shortening or lard into the mixture and work the fat into the flour with your hands.

Dissolve 1 1/2 teaspoons of salt into 1 1/2 cups of warm water. Drizzle this slowly into the flour mixture and mix until you have a soft dough. Knead for 1 minute, adding flour or small amounts of lukewarm water if needed. The dough should not be too wet or dry. Once it is at the right consistency, turn bowl over to cover the dough and let it rest for about 20 minutes.

Next, divide the dough into 12 pieces and form into balls. As you form and roll the balls, coat your hands with a little bit of shortening. Flatten and cover balls with plastic wrap and let rest for 20-30 minutes.

To prepare the tortillas, preheat a griddle over medium heat. Remove a flattened ball and roll it into a circle. A small rolling pin works well. Turn the dough around after each stroke with the rolling pin. Roll as thin as possible, stretching with your fingers if necessary.

Place each rolled tortilla on a hot cast iron skillet, pan or griddle and flip over every 15-20 seconds. Youll know its done when it develops brown spots on each side and it bubbles up.

Serve these warm tortillas with butter right off the pan. You can even sprinkle them with a bit of cinnamon sugar for a dessert treat.

We hope you enjoy our easy recipes. Thanks for tubing in.

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*ALERT* Eggs will not explode after 10 seconds in the microwave. Our tests have concluded it takes at least a couple minutes in a modern household microwave.

Note: Being that this is a tutorial video, several shots were needed to get the right views of the eggs, and not all that was filmed is shown. Because of this there is a time lapse seen in the clock.

In this video we show you how to make a common easter egg glow with a very simple process.

You will need:
1. Eggs
2. Egg Dye
3. Microwave

Disclaimer:
As with this experiment and all other HouseHold Hacker videos. We cannot be held responsible for damage or mistakes made if attempting the experiments. These projects are for demonstration purposes only and should not be attempted at home.

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This wonderful tomato soup recipe comes from the Bistro Jeanty restaurant in Yountville, California. It's one of many fantastic restaurant recipes in Napa Valley.

You will need 2 1/2 lbs ripe/juicy tomatoes, 1/2 cup butter, 1/2 pound of onion, 6 garlic cloves, 1/4 c of tomato paste, 1 bay leaf, 1/2 Tb. pepper corns, 1 tsp. thyme, 4 cups heavy cream, 1 tbsp butter. Salt to taste, 1/2 tsp white pepper, 1 lb. puff pastry, 1 egg.

Procedure:
Melt the ½ cup butter in a large stockpot over medium-low heat. Add the onions, garlic, thyme,
bay leaf and peppercorns; cover and cook for about 5 minutes. Do not let the onions color. Add
tomato paste and lightly "toast" the tomato paste to cook out the raw flavor the add tomatoes,
and water if needed. Simmer over low heat for 30-40 minutes, until the tomatoes and onions are very soft and broken down. Puree by passing through a food mill. A food mill works best however you may use a blender in batches or a handheld immersion blender until finished, the strain. Return the soup o the pot. Add the cream, salt, white pepper and remaining butter to taste. Bring soup to a simmer then remove from heat. Allow the soup to cool for two hours or overnight - in the refrigerator.
Divide the soup among six 8-ounce soup cups or bowls. Roll out the puff pastry to 1/4 inch. Cut into 6 rounds slightly larger than your cups. Paint the dough with the egg wash and turn the circles, egg wash side down, over the tops of the cups, pulling lightly on the sides to make the
dough somewhat tight like a drum. Try not to allow the dough to touch the soup. These may be made up to 24 hours in advance and covered with plastic in the refrigerator. Preheat oven to 450 degrees. Lightly paint the top of the dough rounds with egg wash with out pushing the dough down. Bake for 10-15 minutes, until the dough is golden brown. Do not open the oven in the first several
minutes of cooking as the dough may fall. Serve immediately.

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