Best Cubano Pies As Made By Vivian Hernandez Jackson Recipe By Tasty Recipes

EASY FREEZER-PREP MINI QUICHES RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC), and lightly grease a 12-cup nonstick muffin tin.
• Cut the pie crusts into 12 circles, 4½ inches (12 cm) in diameter.
• Press pie crust circles into the muffin tin cups.
• Bake for 10 minutes.
• Mix the ingredients for the broccoli cheddar.
• Mix the ingredients for the onion and pepper.
• Mix the ingredients for the tomato and goat cheese.
• Pour each filling over their own row of 4 crusts.
• Bake for 20-30 minutes, or until filling is fully cooked and no longer runny.
• After removing from the oven, run a butter knife or thin spatula around each cup to prevent crust from sticking to the sides.
• Eat while still warm, or cool, then freeze in an airtight container for up to 1 month. To reheat, microwave for 60-90 seconds.
• Enjoy!

GUY FIERI'S CUBAN PIE ALLA MUNEE

Steps:

• Mojo Sour cream (Alla Munee) Directions:.
• Mix in bowl and refrigerate for 1 hour.
• Cuban Pie Crust Directions:
• Sift together flour and salt into medium bowl.
• Gently blend shortening into flour until mixture is crumbly.
• Stir in just enough cold water to keep it all together.
• Knead or process until smooth ball is formed, as little work as possible.
• Roll in a ball and refrigerate for 1 hour.
• Remove, divide into 2 equal balls and roll out to 9-inches.
• Preheat oven to 450 degrees F.
• Drape crust into pie tin, poke with a fork and cover with waxed paper.
• Fill bottom with dried beans and bake pie shell for 10 minutes or until crust lightly browns.
• Remove and cool before filling.
• Sofrito Directions:.
• Add oil to a medium saute pan over medium heat. Add onions, peppers, and garlic, cook until translucent, but do not brown.
• Add tomatoes, cook for 3 to 5 minutes.
• Remove pan from heat and hold to add to pork.
• Pie Filling Directions:
• Preheat oven to 350 degrees F.
• Add 2 ounces of the Swiss cheese to pre-cooked pie shell, add pulled pork on top of Swiss cheese.
• Top pulled pork with sofrito mixture.
• Add remaining Swiss on top of pork.
• Lay sliced ham on top of Swiss cheese.
• Mix together the heavy cream and mustard and pour on top of ham and then top with Parmesan.
• Add pie crust to top, wrap aluminum foil around edges of pie crust, and bake for 25 minutes.
• Remove pie from oven, let cool and set for 5 minutes.
• Add sliced pickles to the center of the pie, starting at the center and fanning the pickles in the middle.
• Add sliced tomatoes to the outside ring of the edge of the pie, overlapping the pickles in the center.
• Cut pie and serve with dollop of Mojo Sour cream.

BISCUIT BAO BUNS RECIPE BY TASTY

Steps:

• Fill a wide, high-sided skillet with 2 inches (5 cm) of water. Bring to a boil over medium-high heat. Line a bamboo steamer with parchment paper and cut slits in it to allow steam to escape.
• Meanwhile, gently roll out the biscuits into 3-inch (7.62 cm) rounds. If desired, use a cutter or glass to cut out uniform circles, discarding the scraps. Spray the biscuits with nonstick spray and fold in half.
• Set the steamer basket over the boiling water. Add the biscuits to the basket, spacing evenly. Cover and steam for 5-7 minutes, until cooked through and puffed.
• Gently transfer the buns to a wire rack to cool slightly.
• Fill each bun with pickled vegetables, a slice of pork belly, cilantro, and mint.
• Enjoy!

BREAKFAST SANDWICH MEAL PREP RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC).
• Spray a 9x13-inch (23x33 cm) baking dish with cooking spray.
• In the baking dish, whisk the eggs, milk, salt, pepper, and garlic powder.
• Mix in broccoli, red onion, and bell pepper.
• Bake until the top starts to get golden brown, about 25 minutes.
• Place the deli meat and bacon on a 9x13-inch (23x33 cm) nonstick sheet pan.
• Bake 5-10 minutes, or until they reach desired doneness.
• Arrange the sliced English muffins on another sheet pan.
• Broil for 5-10 minutes, or until they reach desired doneness.
• Once your eggs cool, slice into 6 squares.
• Cut your parchment paper into 8x8-inch (20x20 cm) squares for each breakfast sandwich.
• Lay a moistened paper towel across the parchment and assemble your breakfast sandwiches.
• Wrap the assembled sandwich in the moist paper towel first, to ensure freezer freshness and even cooking when microwaved. Wrap in parchment and label.
• Store in an airtight plastic bag or container up to one month in the freezer.
• When ready to eat, remove the parchment paper and microwave on high for 2-3 minutes. Allow to cool.
• Enjoy!

CUBANO

Steps:

• Preheat the oven to 425˚ F. Spread mustard on the cut sides of the bread. Sandwich with the roast pork, ham, Swiss cheese and pickles.
• Brush the outside of the sandwich with melted butter and wrap in foil. Place between 2 baking sheets and press down with an ovenproof skillet. Transfer the sandwich (with the baking sheet and skillet on top) to the oven and bake until warmed through and the cheese is melted, about 20 minutes. Let cool slightly, then unwrap and cut into 4 pieces.

PASTELITOS DE QUESO AS MADE BY VIVIAN HERNANDEZ-JACKSON RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
• Sprinkle 1½ cups (300 G) sugar onto a clean surface, about 5 inches larger all around than the sheet of puff pastry.
• Place the puff pastry over the sugar and sprinkle the remaining 1½ cups (300 G) sugar on top.
• Gently press the sugar into the dough, then use a rolling pin to roll out the pastry to a 24 x 14-inch rectangle.
• Using a knife or pizza cutter, cut the pastry into 9 equal squares.
• Add the cream cheese to a piping bag fitted with a ¾-inch round tip.
• Pipe the cream cheese diagonally onto the center of each pastry square.
• Bring one corner of the dough diagonally over the cream cheese to meet the opposite corner, then roll up into a log. Divide the pastelitos between the prepared baking sheets, making sure the seams are on the bottom so the pastelitos do not unroll during baking.
• Bake the pastelitos for 30-35 minutes, until golden brown and puffed. Remove from the oven and transfer to a plate to cool completely before serving.
• Enjoy!

KETCHUP LEATHER RECIPE BY TASTY

Steps:

• Preheat the oven to 180°F (82°C). Lightly grease a 9 x 13-inch (22x33 cm) baking dish with nonstick spray.
• In a medium bowl, mix together the ketchup, dried basil, and garlic powder.
• Transfer the ketchup mixture to the prepared baking dish and spread in an even layer.
• Bake for 3 hours, or until the ketchup is dehydrated with no shiny spots. Remove from the oven and let cool completely.
• Run a knife around the edges of the ketchup leather to loosen from the baking dish. Lift up a corner of the ketchup leather and slowly peel from the bottom of the dish.
• Transfer to a cutting board. Cut the ketchup leather into 6 even squares, discarding any scraps.
• Serve as desired, such as on top of a burger or breakfast sandwich, or over meatloaf.
• Enjoy!

CUBANO PIES AS MADE BY VIVIAN HERNANDEZ-JACKSON RECIPE BY TASTY

Steps:

• Make the Cuban-style pork: Preheat the oven to 300°F (150°C).
• In a small bowl, mix together the cumin, oregano, salt, and Sazón.
• Place the pork shoulder in a 9 x 13-inch (22 x 33 c,m) ( baking dish. Sprinkle the spice mixture all over, then pour the mojo marinade and water on top.
• Cover the baking dish tightly with foil. Transfer the pork to the oven and bake for 10 hours, until extremely tender and the liquid has reduced.
• Drain the liquid from the pan into a bowl and set aside. Using 2 forks, shred the pork, discarding any fatty bits. Pour the reserved braising liquid over the pork and toss until well combined. You should have about 4 cups. The pork will keep in an airtight container in the refrigerator until ready to use, up to 4 days.
• Make the cubano pies: Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• Lay 1 sheet of puff pastry on a clean surface and use a knife or pizza cutter to mark 9 squares.
• Scoop 3 heaping tablespoons of Cuban-style pork onto each square (save the leftover pork for another use). Top each portion with 2 pickle slices, a drizzle of yellow mustard, and a half slice of Swiss cheese.
• Gently lay the remaining sheet of puff pastry over the pork mounds. Use your fingers to press the dough together around the edges, then between the squares. Using a knife or pizza cutter, cut through to make 9 individual squares.
• Transfer the pies to the prepared baking sheets. Brush the tops with the beaten egg.
• Bake for 25-35 minutes, until deep golden brown and firm.
• Meanwhile, combine the water, sugar, and cinnamon stick in a small saucepan. Bring to a boil over medium-high heat and cook for 3 minutes, until the sugar is fully dissolved. Remove the pot from the heat.
• Remove the Cubano pies from the oven and immediately brush with the cinnamon syrup. Serve warm.
• Enjoy!