Category: Beef

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Recipe Category Test

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Below here is a content hint

Above here is a content hint

Recipe Category Test #2

Prep Time: 2 minutes
Cook Time: 2 minutes
Additional Time: 3 minutes
Total Time: 7 minutes

Ingredients

  • 4 dried ancho chiles (stemmed, seeded, and rinsed)
  • 3 dried guajillo chiles (stemmed, seeded, and rinsed)
  • 5 cloves garlic
  • 1/2 large white onion, sliced
  • 1/4 cup red wine vinegar
  • 1 tablespoon smoked paprika
  • 1 tablespoon smoked paprika
  • 2 1/2 teaspoons ground coriander
  • 2 1/2 teaspoons ground coriander
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cumin
  • 2 pounds ground pork (preferably 70/30 fat content)
  • 2 pounds ground pork (preferably 70/30 fat content)

Instructions

  1. Toast and soak the chiles. Bring a small saucepan of water to a boil then remove from heat. Heat a comal or dry cast iron skillet over medium-low heat. Add chiles to the comal and toast, turning frequently, until fragrant and starting to change color (about 4 minutes). Submerge chiles in the hot water and let soak until very tender, about 15 minutes. 
  2. Blend spice mixture. Drain chiles and place in the blender with remaining ingredients, except pork. Blend on high until smooth. You may have to stop and scrape down the blender to get everything blended evenly. 
  3. Combine with pork. Mix ground pork with spice mixture in a large bowl. Use you hands to mix evenly and make sure all the pork is coated with the spice mixture. 
  4. To cook chorizo. To cook the chorizo, heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Add chorizo and cook, stirring frequently, until sausage is cooked through and the color has changed from bright red to reddish-brown, about 5-8 minutes.
  5. To store the chorizo. If not cooking right away, store chorizo in a tightly-sealed container in the refrigerator for up to 3 days or place in freezer-safe plastic bags, seal tightly, and freeze for up to 6 months. 

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© Nicole Ramirez

Testing Create Category Fields (NO TouchY)

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Testing Create Category Fields (NO TouchY)

Testing Create Category Fields (NO TouchY)

Yield: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 10 minutes
Total Time: 25 minutes

test

Ingredients

  • one
  • two
  • three

Instructions

  1. enjoy!
© Nicole Ramirez
Cuisine: Italian / Category: Chicken

Div Testin

Div instructions test

Div instructions test

Ingredients

  • 2 Sticks (226g) unsalted butter, softened
  • 8 oz (226g) cream cheese, softened- use full fat cream cheese (brick style rather than in a tub)
  • 1/4 cup (60g) milk
  • 3 cups (600g) sugar
  • 6 large eggs, room temperature
  • 1 teaspoon (4g) vanilla extract
  • 2 cups (228g) cake flour (substitution below)
  • 1 teaspoon (4g) baking powder
  • 1 cup (82g) unsweetened cocoa powder (measure then sift

Instructions

  1. Preheat the oven to 325 degrees F. Grease and flour bundt pan. See Notes below.
    1. In a medium sized bowl, combine the cake flour, baking powder, and cocoa powder. Whisk for 30 seconds to blend and set aside.
    2. In the bowl of your mixer, add the softened butter and softened cream cheese. Mix until smooth. Gradually add the sugar. Mix on medium speed for three minutes. Scrape the bottom and sides of the bowl.
    3. Add the eggs one at a time, mixing after each until the yellow of the yolk disappears.
    4. With the mixer on low speed, add about half of the flour mixture. Gradually increase to medium speed and mix just until combined.
    5. Add the milk and vanilla. Blend on low speed, then add the remaining flour mixture. Increase the mixing speed slightly and mix just until well blended. Do not mix over medium speed or over mix.
    6. Pour batter into the prepared bundt pan. Bake for 1 hour and 10 minutes or until a toothpick comes out clean or with just a few crumbs attached. *Baking times can vary- check on the cake at around the one hour mark and adjust time as needed.
    7. Allow to cool in pan on cooling rack for 10 minutes. Place cake board or cake plate on top of the bundt pan and flip over to turn out.

    FOR THE CHOCOLATE GLAZE

    1. Microwave for 20 seconds, stir, 20 seconds, stir, 5 seconds and stir until smooth. **Heating times can vary and so adjust as needed. When the chocolate is nearly completely melted, remove and stir until smooth.
    2. Allow to cool to desired thickness for applying to the cake.
    3. I spooned the chocolate glaze onto the cooled pound cake. However, if you would like a bit more control, you could spoon the glaze into a disposable piping bag with the tip snipped away and pipe onto the cake.

Notes

Substitution for Cake Flour:

1. If you have no cake flour, here is a substitution: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 2 cups of flour so you will measure out 2 cups of all purpose flour, remove 4 Tablespoons and replace with 4 Tablespoons cornstarch, whisk to blend.Bundt Pan Size:

2. We used a 12 cup bundt pan. A bundt pan can be filled to within 1 1/4 inch from the top of the pan to allow for expansion during baking. Otherwise during baking the cake could bake over the pan and onto the oven

© Nicole Ramirez