Casa Delas Chimineas Inc

Website Links

Description

Bakes Upside-Down French Toast Yield: 12 portions Bake at 350 ° for 1 hour 15 eggs 1-2/3 cups orange juice 1-1/4 cups milk 2-1/2 tsps vanilla extract 1/2 tsp salt 2-1/2 tsp nutmeg or cinnamon 1 tsp cardamom 1/4 cup sugar Place all items in blender bowl and blend well until frothy. 16 cups bread cut into 1/2 inch cubes Place bread cubes into large mixing bowl and pour liquids over bread, mixing well. Cover and let sit in refrigerator for about 1 hour, mixing again at about 15 minute intervals to ensure proper absorption. If your bread is dry, more liquid may be needed. 1/2 cup melted butter 3/4 cup packed brown sugar Enough fruit of choice to line bottom of pan (frozen berries, peaches, pineapple, dried fruit, sliced bananas) Pan spray 11 x 15 pyrex pan. Spread brown sugar evenly over bottom of pan. Pour melted butter evenly over brown sugar. Place fruit of choice evenly over brown sugar. Spread moistened bread over fruit. Cover pan and refrigerate overnight or freeze for future use. Bake uncovered in 350 ° oven for about 1 hour or until center springs back to touch. Let cool for a few minutes, run spatula abound the edges, cover with sheet pan larger than pyrex dish and invert French toast onto sheet pan. Note: May be served with maple syrup, sprinkled with confectioner's sugar, on a bed of nutmeg sour cream. Chunky Salad Serves 8 1-1/4 cup Roma tomato diced in 1/2" cubes 1-1/4 cup celery, diced in 1/2" cubes 1-1/4 cup cucumber, peeled and seeded, diced in 1/2" cubes 1-1/4 cup cut corn (use frozen) 2-3 tablespoons finely chopped red onion 2-3 teaspoons finely chopped fresh parsley Salt Place all vegetables and herbs in salad bowl. Sprinkle with salt to taste. 2 tablespoons olive oil Juice of one lime Toss ingredients with olive oil and lime juice. Mexican Chocolate Cake Cake Preheat oven to 350 ° 1-1/4 cups flour 3/4 cup sugar 1/4 cup cornstarch 3 TBS cocoa 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp salt 1/3 cup oil 1 TBS vinegar 1 tsp vanilla 1 cup cold water OR 1/4 cup brandy and 3/4 cup cold water In medium bowl, mix the dry ingredients until thoroughly blended. In a blender, mix the wet ingredients then pour into the dry ingredients. Pour batter into a 9" cake pan, coated with vegetable oil. Bake for thirty to thirty-five minutes until toothpick inserted in the center comes out clean. Leave in the pan for five minutes to cool on a rack, then invert onto rake to finish cooling. Cover with glaze. Chocolate glaze 2 TBS cocoa 1 TBS oil 1 TBS corn syrup 2 TBS Kahlua 1 tsp water 1/2 tsp cinnamon 1 cup confectioners sugar Combine all but confectioners sugar in small saucepan and stir over low heat until smooth. Gradually beat in sugar until smooth and shiny. Spinach Crepe Torte created by Georgia Sanders Preheat oven to 350 ° 1/4 cup butter 1 medium to large onion chopped in 1/2 inch pieces 4-5 large cloves of garlic minced 1 lb. sliced mushrooms 1 lb. frozen spinach, thawed, drained and squeezed dry 1 lb. Ricotta or dry cottage cheese 2 eggs 1/8 tsp nutmeg crepes (see crepe recipe above) 2 cups shredded mozzarella or Monterey jack cheese In a large skillet, melt butter and sauté onion and garlic until translucent.

Fact sheet

Company contacts

Products & services

Similar companies nearby