2 tsp. Baking powder

2 eggs

1/3 c. butter or margarine (melted)

1 tsp. Salt

2 tbs. Sugar

1 1/2 c. warm milk

1 tsp. Vanilla

1. In a large bowl mix flour, salt baking powder and sugar together (Set aside). Preheat waffle iron.

2. In a separate bowl beat eggs. Stir in milk, butter and vanilla. Pour the milk mixture into the flour mixture, beat until blended.

3. Ladle the batter into a preheated lightly oiled waffle iron. Cook until a golden crisp. Or until it stops steaming.

Topping
4 tbsp butter melted
1 cup herb panko bread crumbs (optional)

INSTRUCTIONS
1.Preheat oven to 350 degrees.

2.Spray a 9×13 baking dish with nonstick spray. Set aside.

3.In a large 5 QT pot, cook the macaroni according to package directions but cook it 1 to 2 minutes UNDER. It will continue cooking as it bakes later. Drain the pasta and drizzle the olive oil over it and toss it to keep it from drying out while you prepare the sauce. Set aside.

4.In the pot you just cooked the pasta in, melt the butter over medium-low heat. Once butter is melted add in the flour and whisk for a minute whisking constantly so to not to burn the flour.

5.Pour in the 2 cups of whole milk and whisk until all lumps are gone and mixture is smooth. About 1 minute.

6.Over medium-high heat add the 2 cans of evaporated milk, salt, and pepper. Whisk until mixture is smooth and starts to boil and to thicken, about 8-10 minutes. Stir often so it doesn’t burn to bottom of pot.

7.Stir cheeses together in a large bowl.

8.Stir in 4 cups of cheese into the pot and stir until cheese is melted.

9.Remove from heat and stir in the cooked macaroni shells.

10.Pour into the prepared baking dish. It will look a bit soupy but it will thicken as it cooks.

11.Sprinkle the remaining one cup of shredded cheese over the top of the mac and cheese.

12.In a small bowl mix together the Panko bread crumbs and melted butter. Sprinkle over the top of the macaroni and cheese.

13.Bake for 20 to 25 minutes until cheese is bubbly and top is golden brown.
Serve hot.

DIRECTIONS

1. Toast dried whole chile pods in a heavy skillet over medium heat until they are warm and release their fragrance, 1 to 2 minutes per side. 

2. Remove the chiles from the skillet immediately. When cool enough to handle, break each chile pod into several pieces (wearing rubber or plastic gloves if your skin is sensitive), discarding the stem and seeds.

3. Place half the chile pieces in a blender and pour in one-half of the water or stock. Puree until mostly smooth but with a few flecks of chile still visible in the liquid.

4. Warm the oil in a large saucepan over medium heat. Add garlic, and sauté several minutes.

5. Pour in the blended chile mixture, then add salt.

6. Puree the remaining chiles with the remaining water and pour it into the sauce in the pan. Reduce the heat to medium-low and simmer for a total of 20 to 25 minutes.

7. After about 15 minutes, taste the sauce and adjust seasonings. When ready, the sauce will be cooked down enough to coat a spoon thickly but still drop off of it easily. Use warm or refrigerate for later use.

DIRECTIONS

DIRECTIONS

 

1 4 ounce can green chiles

1 jalapeno, minced

1/4 red onion, minced

1 clove garlic, minced

1 lime, juice optional

1 teaspoon  salt
1 Tablespoon cilantro optional

Show Directions
1) Mix ingredients and enjoy! It’s better if it sits for a few hours before serving, but not necessary.

DIRECTIONS

INSTRUCTIONS

1. In a large bowl, place the flour, baking powder, salt, and mix. With the help of a fork, pastry blender or your hands, incorporate the shortening until it resembles coarse meal.

2.Slowly add the hot water a little at the time until the dough holds together. Do not add all the water at once. 

3.Turn dough onto a work surface, and knead for a couple of minutes until it is smooth.

4.Divide the dough into 10 pieces rolling every piece on your work surface with the palm of your hand to form a little disk. 

5.Cover the disc in a damped kitchen towel or plastic wrap, and let the dough rest for 30-45 minutes.

6.After the resting period, place an ungreased griddle over medium heat. Grab your Rolling Pin to start forming the tortillas on a lightly floured surface. If you add too much flour to the surface your tortillas will be dry.

7.To form the tortillas place the disc (ball of dough)onto the working area and press slightly with your hand, set the rolling pin at the center of the disc and press forward without making it to the edge and then press backward towards yourself stopping before the edge. Turn the tortilla 45 degrees (like a half turn) and repeat pressing forward and then towards you. Flip the tortilla and repeat the same process until you have a thin disk of about 10 inches. If you are new to rolling tortillas, be patient, it takes a little practice.

7.Now, place the tortilla on your already hot Griddle. This step is a really quick one: be careful with your timing. a) During the first 20 to 30 seconds, the tortilla starts forming air bubbles and light brown spots will show at the bottom side of the tortilla, b) turn the tortilla, and during the next 20 seconds, more air bubbles will continue to form. c) turn again; at this time the tortilla will puff up like in the picture above. This last step will take about 10 seconds. Remove the tortilla and wrap with a kitchen towel. Keep making the rest of the tortillas.

1  medium bananas mashed 1 egg

Instructions
1. Preheat oven to 350.

3. Add flour mixture to wet mixture and stir just until combined. Note: The mixture will be very thick, do not over mix

4. Pour into a greased loaf pan. Bake 60-70 minutes or until a toothpick comes out clean.

 

Brown the pork pieces, working in batches just large enough to be in the pot in a single layer. Repeat the process until all pieces are browned. Remove from pot and reserve. Using the fat that's left in the pot, add the flour and stir rapidly. Keep stirring until the flour smells cooked, or about 3 minutes. Add the water and return the pork and vegetables to the pot. Everything should be covered by liquid—add more broth or water if necessary. Bring the mixture to a boil, then reduce to a simmer, and cook, covered, until the pork is extremely tender, or about one hour. If you like a thicker texture, uncover the pot and cook further. Taste for salt and add more if needed.