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Our panada recipes - 3 recipes

Chef Tips and Tricks

VIDEO: Salted Caramel Thumbprint Cookies

These salted caramel thumbprint cookies are easy to make and super delicious!

INGREDIENTS:

  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate

METHOD:

  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!

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Puerto Rican meat turn-overs in a crispy fried dough

  • 1 lb ground beef
  • salt & pepper to taste
  • 2 Tablespoons olive oil
  • 2 Tablespoons Sofrito
  • 1 packet Sazon
  • 1/4 to 1/2 can tomato sauce
  • 2 cloves minced garlic
  • 1 diced onion
  • 1/2 teaspoon oregano
  • 10 diced olives
  • corn oil or Crisco for frying
  • Goya dough circles
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The arepa is the typical flatbread of Venezuela

  • 300 g white cornmeal
  • 375 g water
  • 1 teasp sea salt
  • a drizzle of oil
  • 500 g beef skirt
  • 2 carrots
  • 2 onions
  • 2 celery stalks
  • 1 garlic clove
  • 1 tomato
  • half red capsicum
  • 1 tablesp. fresh coriander
  • 1 tabsp. fresh parsley
  • 1 teasp cumins seeds
  • 2 tabsp tomato puree diluted in half glass of water or the same quantity of tomato sauce
  • sea salt
  • maiz oil to taste
  • tabasco sauce
2.5/5 (11 Votes)

By

Preheat oven to 450F

  • 1 3/4 cups flour
  • 1 1/4 tsp salt, divided
  • 1/2 tsp baking powder
  • 1/3 cup plus 1 tsp EVOO, divided
  • 5 Tbsp very cold water
  • 1 pound tomatillos, husks removed
  • 2 jalapeno peppers, stemmed
  • 6 garlic cloves, peeled and divided
  • Cooking spray
  • 1 Tbsp line juice
  • 12 tsp freshly ground black pepper, divided
  • 1/2 tsp sugar
  • 1 cup chopped onion
  • 8 oz ground chicken
  • 4 oz chopped mushrooms
  • 1.5 oz shredded Gruyere cheese (about 6 Tbsp)
  • 1 oz shredded Monterrey Jack Cheese (about 1/4 cup)
  • 1 large egg, lightly beaten
  • 1 tsp water
2.6/5 (15 Votes)

Any burning questions? Our chefs answer!

Chicken and Mushroom Empanadas with Roasted Tomatillo Sauce Empanadas