TIMBALES
Steps:
- Heat oil in deep-fryer or heavy deep skillet to 375 degrees F (190 degrees C).
- In a medium bowl, whisk together the evaporated milk, sugar, salt, water and egg. Gradually mix in the flour.
- Dip a rosette iron into the batter, then into the hot oil. Fry until golden, and drain on paper towels. Dust with confectioners' sugar before completely cool.
Nutrition Facts : Calories 26.2 calories, Carbohydrate 4.8 g, Cholesterol 6.2 mg, Fat 0.4 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 38 mg, Sugar 2.1 g
STRAWBERRY TAMALES
Provided by Food Network
Categories appetizer
Time 13h
Yield 4 to 6 dozen tamales
Number Of Ingredients 11
Steps:
- Place 10 pounds of masa in a large plastic mixing bowl. Mix 1/4 cup water with baking powder in a cup held over the bowl with the dry masa until it fizzes, then pour mixture evenly over masa. Melt 4 cups vegetable shortening in a large saucepan and allow to cool. Pour evenly over masa and knead masa with hands. Add sugar, brown sugar, drink concentrate and strawberry marmalade and work masa with a hand blender to mix evenly. When it starts to feel thick and compact (like fudge) it¿s ready. Pat down in bowl and set aside.
- To assemble the tamales, soak dried corn husks in warm water for about an hour until soft. Spread masa mixture evenly onto husk using a wooden spoon. Fill with a few strawberry slices and fold corn husk. Fold waxed paper around the tamale. Steam for 1 1/2 hours.
- To steam: To make a steamer, place a metal rack (such as a cooling rack) in the bottom of a large stock pot or canner. Water level should be below the rack. Lay extra corn husks over rack. Stand the tamales on the folded edge in the steamer (the open edge with be facing upward). First fill the bottom of the steamer, then start stacking tamales on top of one another. Place any extra husks on top of tamales, cover with pot lid and steam for 1 to 1 1/2 hours. Replenish boiling water, if necessary, during steaming time. The tamales are done when the husk peels away easily from the filling.
CARROT-THYME TIMBALES
These little beauties look gorgeous on a plate and are a great accompaniment to grilled or roasted fish or meat. They are even better when the carrots and the thyme come from one of Maryland's or Virginia's rganic farms.
Provided by Chef Kate
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 325 degrees.
- Butter 4 (6-ounce) custard cups or ramekins.
- Heat 1 tablespoon butter and the oil in a medium saucepan.
- Add the carrots, garlic, thyme and salt and cook over medium heat, stirring occasionally, for 5 minutes.
- Add one-half cup water, cover the pan, reduce the meat to medium-low and cook until the carrots are soft, about 15 minutes. Remove from the heat and cool slightly.
- Remove 12 carrot slices and arrange 3 over the bottom of each custard cup or ramekin (you can cut them in half to make them fit).
- Combine the remaining carrots in a blender with the cream and purée until completely smooth.
- Season with pepper to taste.
- Add the egg and egg yolk and process until smooth. Divide among the cups.
- Place the ramekins in a larger baking dish in the oven and pour in boiling water to come halfway up the sides.
- Bake 1 hour.
- Remove from the oven and let stand 5 minutes.
- Run a small spatula around the rim of each and turn out each onto plates to serve, sliced-carrots side up.
Nutrition Facts : Calories 237.2, Fat 19.8, SaturatedFat 10, Cholesterol 148.5, Sodium 400.4, Carbohydrate 12.4, Fiber 3.3, Sugar 5.3, Protein 4
GREEN PEA TIMBALES
Make and share this Green Pea Timbales recipe from Food.com.
Provided by Mimi Bobeck
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs slightly, just so the yolk and whites are mixed.
- Add the milk which has been mixed with the seasonings.
- Add the rest of the ingredients.
- Mix well.
- Pour into greased timbales mold or muffin cups.
- Bake at 300 degrees for 30-40 minutes or until firm.
- Serve with tomato sauce, sweet corn, red sweet peppers.
VEGETABLE TIMBALES
A colorful dish that is best served with a salad and a sliced baguette. This looks labor intensive, but is really quite easy.
Provided by Outta Here
Categories Lunch/Snacks
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven broiler. Cut peppers in half and remove seeds and membranes. Place, skin side up, on baking sheet under hot broiler, until skin blackens and blisters. Cool and peel away skin.
- Steam the carrots until they are soft. Drain.
- Wash watercress and put in sauce pan with just the water clinging to the leaves. Cover pan and steam watercress for 2 minutes. Drain, cool and squeeze dry with your hands.
- Puree each vegetable individually in food processor, adding a third of the cream to the carrots to make a smooth puree.
- Pour the pepper puree into a small sauce pan and stir over moderate heat until thickened.
- Put each puree into its own bowl to cool. Divide remaining cream between pepper and watercress purees.
- Butter 4 timbale molds. Preheat oven to 325°F
- Stir 2 egg yolks into each puree. Divide last yolk between watercress and pepper purees. Season each with salt, pepper and a pinch of nutmeg.
- Divide carrot puree equally among timbale molds. Smooth the surface. Repeat with watercress puree. Smooth surface and repeat with pepper puree.
- Put the molds in a roasting pan and pour hot water around molds, about half-way up sides of molds.
- Bake 1 to 1 1/4 hours.
- Remove molds from pan and cool slightly on wire rack.
- To serve, hold plate on top of each timbale and then turn it upside down. Give the plate and timbale a sharp shake and timbale should release itself.
- Serve warm with salad and baguette.
Nutrition Facts : Calories 291.8, Fat 24.1, SaturatedFat 12.9, Cholesterol 351.6, Sodium 102.4, Carbohydrate 12.4, Fiber 3.3, Sugar 5.7, Protein 8.1
STRAWBERRY GALETTE
A strawberry galette served with a side of fresh whipped cream or ice cream is a spring salve that is just as soothing to prepare for oneself as it is to share with others. Inspired by the baker Alice Medrich's yogurt-butter pie dough, the dough in this recipe includes almond flour for a flaky, subtly nutty crust that comes together without much fuss. This dough is very forgiving and works well with the rustic charm of a galette. It's OK if the edges of the crust crack and some juices leak. Even out-of-season strawberries would work, as there's just enough sugar here to coax them back to life. Make sure you give the galette enough time to rest before slicing into it, so that the juices have time to set.
Provided by Naz Deravian
Categories pies and tarts, dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Whisk the all-purpose flour and the almond flour in a large bowl, then set aside. (It's best to stick it in the freezer for about 15 minutes until ready to use, to ensure a well-chilled dough.)
- Slice 3 tablespoons of the butter as thinly as possible without getting obsessive about it. (It's OK if pieces break.) Cut the remaining 5 tablespoons of butter into 1/2-inch cubes. Keeping the sliced butter and cubed butter separate, set the butter in the fridge to chill until ready to use.
- In a small bowl or measuring cup, mix the 1/4 cup yogurt with 1 tablespoon of the water and keep cold in the fridge until ready to use.
- Whisk the flour mixture with the 1 teaspoon sugar and the salt. Spread the cubed butter pieces over the flour and cut the butter into the flour using a pastry blender or your fingers until the chunks look slightly smaller than pea size. Toss the butter slices with the flour mixture, separating them as you go, then gently press them into the flour between your fingers into flat sheets. (This extra step is helpful in creating pockets of steam, which will make for a flakier crust, an added bonus for pie dough makers of any skill!)
- Drizzle the chilled yogurt over the flour and butter mixture. Use a spatula or a wooden spoon to toss and combine. If the dough seems dry, drizzle with 1 tablespoon of the ice water, and continue tossing and combining, incorporating any dry flour bits at the bottom of the bowl and scraping off the spatula as you go, until the mixture just comes together in a mound. If needed, drizzle more ice water, 1 tablespoon at a time, without allowing the dough to get too wet.
- Transfer the dough to a large piece of plastic wrap, then press the dough into a 6-inch disk and wrap well. Refrigerate for at least 2 hours or up to 3 days.
- Heat oven to 400 degrees with the rack in the center position. Line a sheet pan with parchment paper.
- Prepare the filling: Place 1/2 cup sugar and the lemon zest in a large bowl and rub the lemon zest into the sugar with your fingertips. Add the strawberries, cornstarch and salt; mix well to combine, making sure the cornstarch is well incorporated. Add up to another 1/4 cup sugar if desired, depending on the sweetness of your strawberries and your desired level of sweetness.
- Dust your countertop with flour, then transfer the chilled dough to it and sprinkle a little flour on top of the dough. Roll the dough out to a 12- to 14-inch round, lightly flouring as needed. (It's OK if the edges break and the shape isn't perfectly round.) Gently transfer the dough by rolling it over a rolling pin and onto the prepared baking sheet. (At this point, if you've forgotten something, like preparing the egg wash, or if your dough has warmed up slightly, place the sheet pan in the fridge for a few minutes.)
- Mound the strawberries and their juices in the middle of the dough and leave a 2-inch border. Fold the border over the fruit, pleating as you fold and leaving the center of the galette exposed. Brush the crust with the egg wash and sprinkle with sugar.
- Bake until the crust is golden and the strawberries are bubbling, about 35 minutes. It's OK if some juices leak. Cool on a wire rack for 1 hour and serve.
CHIPOTLE - HAM TIMBALES
This recipe came from an all hot pepper dishes cooking magazine. Ham and chipotle: a guaranteed combination.
Provided by Mexi-Rosie
Categories Mexican
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Grease muffin tins with the melted butter.
- Set aside.
- Combine rest of the ingredients until well mixed.
- Season with salt and pepper.
- Fill muffin molds up to 3/4 capacity with the mixture.
- Bake at 180° Celsius (make conversion to Fahrenheit), until golden brown.
- Let cool a while before unmolding.
Nutrition Facts : Calories 263.4, Fat 14.1, SaturatedFat 5.8, Cholesterol 90.7, Sodium 674.1, Carbohydrate 22, Fiber 1.9, Sugar 3.9, Protein 12.1
STRAWBERRY TIMBALES
Got this from a cookbook, wish I could remember its name. Servings and times are approximates. Chilling time not included.
Provided by Ks7997
Categories Gelatin
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over water. Let sit for 5 minutes.
- Blend strawberries till smooth. Pour through a sieve.
- Combine gelatin, strawberries and caster sugar in a medium saucepan and cook for 3 minutes.
- Turn off heat.
- Add yogurt and lemon.
- Pour mixture in timbales tin. Refrigerate till set. Serve with Almond Cream.
- For Almond Cream: Mix the cream, extract and powdered sugar together.
Nutrition Facts : Calories 389.4, Fat 29.8, SaturatedFat 18.6, Cholesterol 107.5, Sodium 69.6, Carbohydrate 23.5, Fiber 0.8, Sugar 19.4, Protein 8.8
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