Download Chile Pepper, Volume 25, Issue 5 (December 2012/January PDF

Chile Pepper
Volume 25 - quantity five - December January 2013

Gourmet, highly spiced, Cajun and overseas Recipes.
Chile Pepper, a bimonthly journal devoted to the highly spiced facet of existence. each one factor sizzles with the simplest of zesty delicacies, together with chef and megastar profiles, information and strategies. With greater than forty recipes from scorching sauce to haute food from Baton Rouge to Bali if its jam-packed with style we now have it.

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Extra resources for Chile Pepper, Volume 25, Issue 5 (December 2012/January 2013)

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Line them on a baking sheet, or if you have a cooking rack, that's even better. Place the rack on the baking sheet to catch drippings. Cook the bacon for 12 to 15 minutes, not overly crispy. In a separate small bowl, mix your cayenne pepper with the extra tablespoon of sugar and set aside. 5-ounce) cans Mexican-Style Stewed Tomatoes Line a separate baking sheet with parchment paper and lay the cooked bacon on the paper. With a spoon, drizzle the simple syrup lightly over the bacon. You want it to just cover the strip and not run off too much.

Cover and bake for 1 hour. Uncover and bake 45 minutes longer. In a microwave-safe bowl, heat the chocolate chips for a minute or so and stir. Keep doing this until they are melted, smooth and pourable. With a spoon, cover the bacon strips with a layer of chocolate. You can sprinkle more pepper/ sugar on it if you like. Let dry for 10 to 15 minutes. Flip bacon over and repeat. Trim off any excess chocolate. Please share these—don't eat them all yourself! Now we're talking comfort food. 75-ounce) can Cream of Mushroom Soup ½ cup Frozen Peas, Thawed and Drained ½ cup Frozen Corn, Thawed and Drained ½ cup Frozen Carrots, Thawed and Drained 1 cup Panko Bread Crumbs 2 Tablespoons Olive Oil Salt and Pepper to taste 30 DECEMBER/JANUARY 2013 Preheat oven to 350°F.

Place 1 pastry sheet on sheet pan lined with parchment paper and cut in half. Spoon mixture in the middle of each pastry strip, lightly brush pastry edges with egg, and roll to the middle to enclose filling. Sprinkle tops with Parmesan cheese and repeat process with the second pastry sheet. Cut each roll in half and brush tops with more egg. Repeat process. Place rolls, seam side down, on a sheet pan lined with baking paper and bake until golden brown, about 20-25 minutes. Allow to cool a couple minutes before cutting into halves and serving.

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