CHAMPORADO
Steps:
- In a deep pot over medium heat, add water and bring to a boil.
- Add rice and stir to distribute. Lower heat and continue to cook, stirring occasionally, until rice begins to expand.
- Add tablea and cook, stirring regularly, until chocolate has melted. Continue to cook until rice is translucent and liquid is reduced to desired consistency.
- Add sugar and continue to cook, stirring regularly, until dissolved.
- Ladle onto bowls, drizzle with evaporated milk and serve hot.
CHAMPURRADO
A traditional Mexican chocolate drink.
Provided by monmedel
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Bring water, cinnamon stick, clove, and star anise to a boil in a saucepan; remove from heat and allow spices to steep until water is fragrant, about 10 minutes. Strain.
- Heat milk, chocolate, and pinole in another saucepan over medium heat, whisking until chocolate is dissolved and liquid is thickened, about 10 minutes. Remove from heat and add piloncillo; let rest until sugar is dissolved, about 5 minutes more. Pour cinnamon water into chocolate mixture and stir to combine.
Nutrition Facts : Calories 524.4 calories, Carbohydrate 63.3 g, Cholesterol 6.9 mg, Fat 3.9 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 2.3 g, Sodium 276.1 mg, Sugar 37.8 g
JOGGING IN A JUG
This recipe came out quite a few years ago. I believe it was supposed to be somewhat of an "antioxidant" drink, also good for preventing leg cramps and mosquito bites!!!! It was actually marketed in this area for a while and may still be, but I have not seen it for a long time. It is recommended that you drink 2-4 ounces a day. You may chalk it up to being one of those home remedy recipes! I have never tried it, but at least the title is interesting!
Provided by Bobtail
Categories Beverages
Time 5m
Yield 3 quarts
Number Of Ingredients 5
Steps:
- Mix all in a large glass container.
- Keep chilled.
CHAMPURRADO WITH HONEY (MEXICAN HOT CHOCOLATE)
Make and share this Champurrado With Honey (Mexican Hot Chocolate) recipe from Food.com.
Provided by AlainaF
Categories Beverages
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Add cinnamon, Mexican chocolate and two cups of water to a stock pot. Bring to a simmer, stirring constantly until chocolate melts.
- In a separate bowl mix the corn dough with a cup of water until smooth. Pour corn mixture into the hot chocolate, stirring constantly.
- Add the milk and honey to the pot, let it simmer over low heat, stirring frequently until the milk thickens, being careful not to let milk burn. Champurrado should be the consistency of heavy cream, if yours it too thick, just add more milk.
- For authenticity; froth the mixture with a Mexican Molinillo prior to serving.
OLD FASHIONED CHICKEN POT PIE IN A PAN
From start-to-finish, this is a "feel good" dinner--it screams "Home Cookin'" and "I love you!"...in sweet tones, of course! Use your bread machine for the dough (like I do) or make from scratch on your own (more brownie points!). Not a "fast" or "simple" recipe...but WELL-WORTH the effort (wait'll you hear the sighs of delight---you'll know what I mean). COOKING time does NOT include bread-machine cycle.
Provided by Debber
Categories Savory Pies
Time 1h45m
Yield 1 13x9 pan, 8-10 serving(s)
Number Of Ingredients 32
Steps:
- FOR THE CRUST.
- Place all ingredients in your bread-maker (according to manufacturer's directions, mine go in "liquid first"); program for "Dough" or "Manual" then press "Start.".
- The dough will be very sticky at first (like biscuit dough); it will firm up by the end of the kneading time.
- While the dough is kneading, prepare the filling.
- FOR THE FILLING.
- Cook chicken breasts in your normal way (I use water & cooking sherry), reserve broth and separate fat if you can (used in the Gravy).
- Melt butter in hot pan, saute onion & carrots until lightly browned, add celery, saute until limp-ish.
- Dump veggies and chicken into large bowl.
- FOR THE GRAVY.
- Melt butter and fat (USE ALL BUTTER IF YOU DIDN'T SEPARATE THE FAT FROM THE BROTH) in same pan (as veggies), whisk in the flour.
- S-L-O-W-L-Y add the reserved broth, continually whisking out the lumps.
- Whisk in the cream and S & P.
- Turn off the heat, stir in meat & veggies.
- FOR THE GLAZE:.
- In a small bowl, mix egg and water, beating to a frothy mess; set aside.
- ASSEMBLY.
- Lightly spray or butter a 13x9 pan; pour chicken/gravy mixture into this dish.
- Transfer bread dough to a floured work surface; knead by hand five times (count 'em); now let it rest for five minutes (this works, trust me).
- Flour a rolling pin and roll dough into a 10 x 14-inch rectangle; do NOT over-work the dough, light touches are best!
- Use a pizza cutter or knife to cut rolled-out dough into two-inch squares or diamonds if you're really creative!
- Place squares/diamonds on top of the chicken-veg-gravy mixture in the pan--aim for a cobblestone look (overlap them a bit).
- Brush generously with egg glaze (this will give the dough a nice brown--slightly shiny--finish).
- Put into a COLD oven, turn heat to 350 (the dough will rise a bit while the oven heats); bake 35-45 minutes--the dough will be a lovely rich brown color.
- Let rest about 5 minutes before serving.
- With a green salad or a fruit salad on the side you have climbed to the top of the pedestal!
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