Our panada recipes
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Our panada recipes - 3 recipes

Chef Tips and Tricks

You're watching: How to remove almond skins in 5 easy steps
How to remove almond skins in 5 easy steps

If you can get your hands on them, fresh almonds are delicious. That said, they can be quite tricky to peel. In this video we show you how to remove almond skins in just 5 easy steps!

Top rated Panada recipes

By

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
4.2/5 (51 Votes)

By

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 (16 Votes)

Any burning questions? Our chefs answer!

Chicken and Mushroom Empanadas with Roasted Tomatillo Sauce Empanadas