This is a blatant rip-off of the Irish Car Bomb cupcake recipe posted by BrownEyedBaker (and she borrowed it also). I made her recipe and these cupcakes are just awesome. The Mexican version simply replaces the Irish alcohol with Mexican alcohol. I've also changed the frosting to half of what the original was - I had more left over than I used, and I wasn't shy in my frosting. I used semi-sweet chocolate as I could not find bittersweet so I just went with the percentages and got as close as I could. Don't be afraid to up the volume of alcohol in the ganache & frosting if you're so inclined :) Use chili infused chocolate if you can find it or add some chili pepper to the cupcake mix to spice it up.
I ran across this recipe and it looks so yummy! Like little potato onion donuts - french fries & onion rings get married and have these little gems. The prep times includes the initial cooling time, and then the freezing time, and all told is just a guess on my part. Although it calls for rice flour the reviews stated that all AP flour was just fine.
This makes for very tasty collards. THE AMOUNTS ARE GUESSES, and probably not good ones, but it wouldn't publish without them :) The secret to these is the broth. Use as much or as little as you like used in combination with water. One bunch of collards will also feed quite a few people, so that info is also a guess. The pot liquier is awesome for cornbread dunking.
This is my evolution of the basic Artichoke Dip recipe. Add to, or delete, as it suits your taste.
The can sizes for the artichoke & hearts of palm are correct. As I don't have any green chiles or water chestnuts in my cabinet at the moment, I'm guessing on the size although I've never seen either in but the one small size.The amount of mayo & cheese is also a guess as I've never really measured. Just dumped it in and baked. I would start off with little, and add (equal measures of mayo & cheese) until it has a nice, creamy consistency. Add as much cheese on top as you like.
Great for any type of get-together.
This is an easy recipe, but one that takes a LOT of prep time, and it's messy. If possible, the prep should be done outside, cuz like I said, it is messy. It uses fresh corn, frozen or canned cannot be substituted. It's not about the kernels. This recipe is about the milk & pulp of the corn. This is more of a corn mush.
OK, I've been making this as I've been putting together this post. Half the pan is already gone, and it's just me. YMMV.
Measurments are appx.