Cinnamonti (WXIX) – Carrie Perry has some recipes that are perfect for your July 4th weekend.
Arranged Taco Flag Depot:
The ultimate pre-patriotic meal for the public. It’s delicious taco flavors and delicious.
Use a horizontal 9X13 dish-fill as a flag.
Fresh beansYou can -16 ounces
Black beans-15 ounces can be drained and washed
Roasted corn-1 cup grains
Garlic salt– 1/2 teaspoon
Onion-1/2 cup chopped red or red
Sour cream-12 ounces container
Taco spice-1 Table of Contents (1 packet)
Chunki Salsa-16 ounces pot
Sliced cheddar cheese-2 cups
Sliced Montree Jack-2-3 cups
Cherry tomatoes-12-ounce container or about 18-20 cherry / grape tomatoes
Black olives-6 ounces whole or chopped olives can be cut – poured
(More Optional Layers :))
Prepared guacamole 1 cup
Sliced salad 1-2 cups
Mild Jala ññ pieces 1 small pot-poured
Green fibers 1 small tin
* Offline spatula is a great tool for this recipe, helping to get into the corners.
* Since the flag is uniform, make sure that the finished food is even and the flag is evenly distributed.
Layer 1: Place canned beans in a microwave-safe dish and heat in the microwave for 1 minute, mix well, modified beans are best when heated.
Distribute fresh beans under 9 x 13 plates.
Layer 2: Wash and drain the black beans, sprinkle over the modified beans.
Layer 3 Roasted Corn, Bake for 5-7 minutes until cooked through. Cool the corn. If you use it, remove the nuts from the cob. Sprinkle with corn on the cob.
Sprinkle with cornstarch and garlic salt.
Layer 4: Sprinkle with chopped onion
Layer 5: Mix yeast cream and tacos with spices. Spread on onion peel.
Layer 6 Sprinkle a nice layer of salsa on top of the whipped cream, spread evenly.
Layer 7: Add sliced cheese
Layer 8 Add sliced Montrey Jack cheese.
Layer 9 Cut cherry tomatoes to length. Place it on rows (4) on top of Monterey Jack on the side.
Layer 10 Add one square (top left) of fresh olives or black olives.
Layer 11: Additional Fancy-Option: Use a pipe bag on top of the sour cream stars at the tip of the pickle.
Cover food with plastic wrap, and refrigerate for at least 3 hours for best taste. Serve with tortilla chips, frito corn chips, or doritos.
Cherry Hand Pies
2 cups all purpose flour
1-2 tablespoons sugar
1 teaspoon cornstarch
1 teaspoon baking powder
1/8 teaspoon cinnamon
1 sf. Salt
8 tablespoons unsalted butter
¼ Cup cold water
1 12-ounce can of cherry pie filling
Or Make Homemade: Mix 2 cups of fresh cherries (sour and sweet) together and hold 1 cup of juice.
1/2 cup chopped sugar
1/2 tsp. Salt
1/8 teaspoon cinnamon
1 tsp fresh lemon juice
2 generous table bags bow
In a saucepan, stir in the cherries, the preserved cherry juice, salt, lemon juice and cauliflower over low heat, bringing the mixture to a simmer – the juices were thick. For bright red – add 1 drop of red food coloring, stir. Cool the cherry mixture to room temperature before using it to fill hand pies.
1 cup sweetened sugar
2 tablespoons fresh lemon juice
1/4 tsp. Vanilla
Pinch of salt
Step 1: Mix the flour, sugar and salt, corn flour, cinnamon and baking powder together. Set aside and mix the flour (sugar, salt, cornstarch, cinnamon and breadcrumbs) with the butter (using a bread mixer, fork or blender). Butter should be divided into small pieces, and the flour should look coarse. Sprinkle with flour and add liquid, mixing gently until flour settles. ** The key to the big dough is adding a small amount of liquid and creating a dough. When the water is added and mixed, wait a minute and stir again. Sometimes the flour takes a few seconds to soak in the liquid. Press the flour together to see if it comes together. If the flour is still dry – add one tablespoon of water if necessary.
Step 2: Using a rolling pin, roll the flour into 1/4 inch thick flour. I prefer to use powdered paper or net wax paper.
Step 4: 8-10 by four circles of flour, one large biscuit cutter, one biscuit cutter or one lid from a plastic container will be good instructions and will help to make the same circles.
Stack the dough circles, side by side.
Using a rotating pin, cut each circle slightly (1/2 inch more) with an additional rotating pin. The circles can take the shape of a small oval — with a nice addition to the package. Roll any pieces again to make more flour circles.
Step 5: Place 1 tablespoon of cherry pie filling between each dough circle. Fold in the flour to cover the filling. Press the edges of the fingers together and trim together. Use a fork, press the edges together, use fork boards to finish and secure the edges, trim excessively.
Put ready-made bracelets in a box. Place the oil in the refrigerator while it warms.
Step 6: Fill the pan with 1 inch of vegetable oil over medium heat. When the oil is hot, slowly add 3-4 handfuls.
When the oil enters the oil, it must be hot enough to start scratching around the palm.
Carefully fry the heirlooms on each side for 1-2 minutes as they turn the gold over. When golden on both sides, remove from the heat and place the handbags on a paper towel tray for 3-4 minutes. Transfer the planks to a refrigerated shelf to cool and lighten.
Step 7: Using a fork, place the lemon-vanilla glass over the frozen bracelets. Serve and enjoy.
In a small bowl add 1 cup caster sugar, 1/4 teaspoon vanilla and 2 tablespoons fresh lemon juice. Mix well. * If the reflection is too thick, add an extra teaspoon of lemon juice or water to achieve the desired clarity.
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