Chula Bula Recipes

Steps:

• Melt butter and mix with flour and press into a 9x13 pan.
• Bake at 350 degrees for 20 minutes, then cool.
• Mix cream cheese,powdered sugar & milk together and pour over crust.
• Mix sugar,water,blackberries & cornstarch in a saucepan, bring to a boil and cook 3 minutes(or until beginning to set up) then set aside to cool.
• Pour cooled blackberry topping over cream cheese layer, top with whipped topping, refrigerate a few hours.

Steps:

• Mix potatoes, dressing and seasonings in a large bowl, set aside.
• Cook bacon in skillet on medium heat to desired crispness.
• Remove bacon from skillet; reserve 1 tablespoon drippings in skillet.
• Drain bacon on paper towels.
• Add onions, pepper and celery to drippings in skillet; cook and stir until crisp-tender.
• Add to potato mixture with crumbled bacon; mix lightly.

Steps:

• Grease a 9 X 13 pan and preheat oven at 350 degrees.
• Roll out one package of crescent rolls and place in bottom of pan. Brush with 1/2 the egg white.
• In a bowl mix until blended the sugar, vanilla, the softened cream cheese and egg yolk. Spread this mixture on top of crescent rolls in the pan.
• Cover with the other can of crescent rolls and brush with the remaining egg white.
• Combine topping and sprinkle over crescent rolls.
• Bake at 350 degrees for 30 minutes or until golden brown. Best served warm.

Steps:

• For the quick mojo aioli: Whisk together the mayonnaise, sour cream, Dijon mustard, cumin, paprika, onion powder and garlic powder. Cover and refrigerate until ready to dress the burgers.
• For the burgers: Mix the ground beef, chorizo, cumin, onion powder, paprika, cayenne, salt and pepper in a large bowl, folding it over itself until thoroughly mixed. Let the meat rest 15 minutes at room temperature or for up to 4 hours refrigerated. Shape the meat into 12 balls all the same size, then lightly press them into chubby round patties.
• Preheat a large cast-iron skillet over medium-high heat and add the oil. When the oil is shimmering, add the onions and sweat until translucent, 3 to 4 minutes. Add the patties on top of the onions and press the patties onto the onions using a spatula. Let cook, 3 to 4 minutes; the onions will continue to cook and caramelize in the patty juices, adding flavor to the patties. Flip the patties and cook until firm, 2 to 3 more minutes. Remove from the heat and top with the Swiss cheese.
• Spread 1 tablespoon mojo aioli on the bottoms of each Hawaiian roll, then top with a patty and a generous handful of the Mini French Fries. Serve.
• Peel the potatoes, then shred them on the largest holes of a box grater. Soak in cold water to remove starch and prevent browning, 5 minutes. Strain in a colander and dry on paper towels.
• Heat the oil in a Dutch oven or deep skillet over medium-high heat until the temperature reaches 375 degrees F.
• Fry the potatoes in batches, moving the potatoes gently with a spider to keep them separated, until brown and crispy, about 4 minutes. Remove to a bowl, season with salt and toss to ensure all the fries are thoroughly seasoned.

Steps:

• In a medium bowl mix together cream cheese, mayo and sugar.
• Break up the can of cranberry sauce with a spoon and add to above mixture.
• Mix thoroughly.
• Fold in cool whip and enjoy.
• This can be frozen or made into a pie.

Steps:

• In a large, deep skillet, cover the carrots and garlic with water and bring to a boil. Cook over moderately high heat until the carrots are tender, about 10 minutes. Drain and let cool; discard the garlic.
• In a large bowl, combine the olive oil, lemon juice, parsley, cilantro, paprika and crushed red pepper. Season the dressing with salt. Add the carrots, toss to coat and sprinkle the almonds on top. Serve warm, at room temperature or slightly chilled.

Steps:

• Preheat the over to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, egg, nutmeg, Parmesan cheese, bread crumbs, feta and pignoli. Butter an ovenproof, non-stick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.