Ingredients
Preparation
Clean the field peas and let them settle a few minutes in salted water, drain and set aside. Peel the carrots, cut them delicately into ‘half-moons’ and set aside. Toast the pine nuts in a frying pan and set aside. Wash the basil thoroughly and remove its leaves. Mix all ingredients. Peel the garlic, grind it and mix it with granulated brown sugar, vinegar, salt to taste and six tablespoons of olive oil. Finally, move and mix the surface of the basil salad with field peas.
Ingredients
Preparation
In a bowl, mix the mayonnaise, cream, seasoning, fruit vinegar and granulated piloncillo. Season with pepper to your liking, add the two types of cabbage, carrot, onion, parsley and mix well until ingredients are fully mixed. Serve cold or at room temperature.
Ingredientes
Preparation
For the sauce, heat the condensed milk with the piloncillo for 5 min, cook on medium heat (move regularly to prevent sticking). Mix the pasta with prawns and bathe with the hot sauce.
Ingredients
Preparation
With a knife, cut the meat in half, season with salt and pepper then put aside. Set the oven to preheat at 160 ° C; at the same time, in the stove heat butter on a non-stick skillet. As the butter melts, peel and chop the onion in small cubes, when ready add to the pan and let it season. Peel and dice the apple. When the onion changes color add the apple, add 2 teaspoons granulated piloncillo "Panelami", mix and leave everything to simmer. Once the apple is squashy add the slightly chopped nuts, stir for a few minutes and remove from heat.
Place the sauté in the center of the loin and roll it carefully. Make sure that the filling is in the center, keep it together with a kitchen cord or with the aid of toothpicks. In the same pan where the sauté was made, add butter and when it melts seal the filled loin with apple and cook over high heat.
Ingredients
Preparation
Mix most of the ingredients but the piloncillo and the loin. Add the loin to this mix and store in a container for a few minutes inside the refrigerator. Stir-fry the meat in hot oil and add the piloncillo. Stir regularly and wait until it is browned. Finally, add water and simmer until it is soft. Serve hot.
Ingredients
Preparation
Marinate the chicken breast strips with honey and liquid seasoning, let them settle for 10 min. Afterwards, insert them into sticks and fry in hot oil with the remaining of the juice used to marinate. Serve hot and along a little liquid seasoning.
Ingredients
Preparation
Marinate the pork in garlic, salt, pepper, red pepper, onion, soy sauce and beer. Then, put it in a hot pan with olive oil to seal it and later cut it into slices. For the sauce, in a saucepan put butter, a little of water, add granulated piloncillo "Panelami" and simmer until you get a semi-thick consistency. On a plate, serve the portion of pork and coat with the sauce.
Ingredients
Preparation
Leave the meat settle a day before with the onion, garlic, mustard and pepper. Preheat a nonstick skillet for two minutes at medium heat, brown the loin for 10 minutes, first by the side with meat fat. Then, cook it in a pressure cooker with the broth, herbs, granulated piloncillo and salt. Cook for 60 min. wait until it is cool and slice. Serve it coated with sauce.
Ingredients
Preparation
In a bowl, mix most ingredients except tomato paste and mustard until it is completely blended. With a knife, make cuts in the pork ribs and plunge them in the initial mixture. Now, with a piece of tinfoil cover the bowl and leave it in the refrigerator overnight before you start cooking. Fry the ribs in a frying pan with little salt and then add the mixture from the bowl and simmer it for 30 minutes. Finally, add the mustard sauce and tomato paste to the mixture, let it thicken, and then serve the ribs completely covered with sauce.
Ingredients
Preparation
Add the granulated piloncillo, the lemons juice and ice cubes in a liter of water and dissolve well.
Ingredients
Preparation
Put in a mortar all the ingredients in the following order: mint, piloncillo and lemon juice. Macerate well until it is fully blended, add the mix to a glass with ice and serve as much rum as you want.
Ingredients
Preparation
Boil the ingredients and drink it hot.
Ingredients
Preparation
Soak the oat in a cup of water, cut the oranges in halves and remove the pulp. Blend the pulp until becomes purée. In a saucepan, add six cups of water, half the purée and the pieces of cinnamon and piloncillo. Boil and simmer for 30 minutes. Remove from heat and strain the orange juice with cinnamon. Blend two cups of this hot liquid with the soaked oats and the remaining of the purée. Boil until it is thick and there is no trace of soak in the flavor for approximately 5 minutes. Remove from heat, drain and serve cold with ice.
Ingredients
Preparation
Blend all ingredients and serve cold.
Ingredientes
Preparation
Mix the piloncillo, cheese and cinnamon in a bowl and knead the mixture until it is fully distributed. Add a little water if the mixture gets too dry or if the flour is too sticky. Divide the dough in 12 parts, add enough oil in a saucepan and while it gets hot, cut the plastic bag into two circles, Place one circle on a flat surface, on top of the circle place a small portion of dough and the other circle. Flatten down to approximately a diameter of 6 cm. Fry the “gorditas” and drain on paper towels. Sprinkle with granulated piloncillo to taste.
Ingredients
Preparation
Sift the flour with baking powder and salt, add vegetal fat and knead the mixture. Gradually, add enough hot water to soften the dough. Spread the dough with a rolling pin until it is quite thin, cut into circles of 5 cm in diameter and cut them in half. Let them cool before frying them; fry the each of the halves in hot oil until they are puffy. Serve the fried Mueganos on a plate and coat them with honey.
Ingredientes
Preparation
Place water in a saucepan with the piloncillo, orange (peeled) and cinnamon. Boil until the piloncillo has dissolved into syrup. Next, remove the orange from the mixture when the liquid has reached a honey-like consistency and add the pumpkin in pieces. After 30 minutes, remove from heat and let them cool.
Ingredients
Preparation
Mix flour, salt and butter in a bowl until they are fully mixed; add water and one egg (the dough is held together by the pressure of your hand holding it). Place dough in a resealable bag and refrigerate for 30 minutes. Preheat the oven to 218 ° C.
Preparation of the filling: In a saucepan boil the peaches with little water over medium heat. Then, pour the granulated piloncillo until you get a thick consistency. Let it cool and remove the peaches’ pits. Mash until you get a jam. Make sure the filling is cold.
Spread butter over a large baking tray. Remove dough from the cooler and divide it into 6 parts. On a flour-covered board, stretch each part forming a circle with the rolling pin, fill each circle with two tablespoons of peach jam, fold and seal the borders. Put the other egg in a small bowl, add a teaspoon of water and mix. With a brush, paint each empanada using this mixture. Place the “empanadas” in the tray and bake them for 15 minutes or until they are browned.
Ingredients
Preparation/span>
Mix the granulated piloncillo with water, cinnamon, anise, clove, pepper and vanilla. Heat this mixture up until you get syrup, drain and let it cool. Mix flour with baking soda, salt, butter. Add the three eggs. Then, add the piloncillo syrup until it becomes a thick dough and refrigerate for one hour. Roll the dough out with a rolling pin and cut it with a mold. Place each piece on a greased and floured tray (or wax paper). Varnish each piece with the egg and water mixture. Bake for 30 minutes.
Ingredients
Preparation
In a bowl, cream the butter and add the eggs, while you are whisking them add the vanilla extract and the granulated piloncillo; mix very well. Sift the dry ingredients and add them to the mixture. Whisk until the mixture is uniform. Baste a mold and put it in the oven for approximately 40 minutes at 180 ° C. and let it cool. Finally, heat the honey up and pour slowly over the cake to dampen it completely.
