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Chef Martin Lopez has had the great honor to MC and Host many food events over the years with Chef Casey Shiller. Not only that, but now they are teaching together at one of the best Culinary School in the USA. Forest Park Community College bring all your baking and culinary dreams a reality.

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Tamales Verdes

Makes 8 tamales The preparation of tamales is likely to have spread from the indigenous culture in Mexico and Guatemala to the rest of Latin America. Tamales are made of corn masa dough which is steamed in a corn husk or banana leaf, the wrapping can either be discarded prior to eating, or be used as a plate, and the tamal eaten from within. Tamales can be filled with meats, cheese, fruits, vegetables, different salsas and other delicious additions, the tamales preparation and ingredients can be adjusted according to taste and special diets like vegan and vegetarian. Looking at the big set up to make tamales you are always going to need four components: 1.-Soaked corn husk. 2.-Corn masa doug

Morning Glory Muffins (Gluten free optional)

Makes 12 muffins Ingredients 1/2 cup of raisins 2 cups all-purpose or white whole-wheat flour or 2 cups Gluten-Free “Measure for Measure” flour 1 cup brown sugar 2 teaspoons baking soda 2 teaspoons Ground Mexican cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 2 cups peeled and grated carrots 1 large tart apple, peeled, cored, and grated (or leave the peel on; your choice) 1/2 cup shredded coconut, sweetened or unsweetened 1/2 cup chopped walnuts 1/3 cup sunflower seeds or wheat germ, optional 3 large eggs 2/3 cup vegetable oil 2 teaspoons Mexican vanilla extract 1/4 cup orange juice Directions: Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and s

Sweet Rich Homemade Brioche

Makes 3 small loaves Homemade sweet rich brioche is worth the effort, with a soft and fluffy texture, and a buttery sweet flavor, this dough is extra special as it can be used for many delicious pastries such as coffee cakes, buns, cinnamon rolls, filled pastries and even fried like a donut. Ingredients: For the Sponge: 1/3 cup warm milk (110 degrees F) * 2.25 tsp active dry yeast 1 large egg at room temperature** 10 ounces all-purpose flour, by weight (2 cups, measured) For the Dough: 1/3 cup sugar 1 tsp kosher salt 4 large eggs lightly beaten 7.5 ounces all-purpose flour, by weight (1.5 cups, measured) 3/4 cup unsalted butter at 65-70 degrees Instructions: Start with the sponge. Place the

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