BLUE CORNMEAL RECIPE RECIPES

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CINNABON CINNAMON ROLLS COPYCAT RECIPE | TOP SECRET RECIPES



Cinnabon Cinnamon Rolls Copycat Recipe | Top Secret Recipes image

In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world. Source: More Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 2 hours 0 minutes0S

Prep Time 1 hours 0 minutes0S

Cook Time 1 hours 0 minutes0S

Nutrition Facts : Calories 518 calories

EL CHOLO'S GREEN CORN TAMALES RECIPE | FOOD NETWORK



El Cholo's Green Corn Tamales Recipe | Food Network image

Provided by Food Network

Categories     side-dish

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 12 (8-ounce) tamales

Number Of Ingredients 9

24 ears yellow corn
1/2 pound cornmeal
1/4 pound shortening
1/4 pound butter
3/4 cup sugar
1/2 cup half-and-half or cream
1 teaspoon salt
12 (1-ounce) strips Cheddar
24-ounce can chiles (recommended: Ortega)

Steps:

  • Cut both ends of corn, remove husks and save for wrapping. Cut corn kernels off the cob. In a food processor, grind the kernels with the cornmeal.
  • Beat shortening and butter together until creamy. Add the sugar, half-and-half and salt. Add the corn mixture and mix well.
  • For each tamale, overlap 2 corn husks. Spread some of the corn mixture onto the husks. Place 1 cheese strip and 1 chile strip on top of the mixture. Top with more corn masa. Bring the edges of the corn husks over the filling to cover completely. Place the husk on a piece of square parchment paper. Fold ends of corn husks, then fold sides of parchment over tamale and fold up ends. Tie string around ends to hold in place. Continue until all tamales are tied. Place on a rack and steam approximately 35 to 45 minutes.

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