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Chef Martin Lopez Judging the Bite of Seattle Venues, with Univision in toe. Watch out for more from this year's Bite of Seattle. 

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The Crazy Duo

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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Cuernos de mantequilla de pan danés (Spanish)

24 cuernos No hay nada más rico que un cuernito de mantequilla saliendo del horno. Esta receta es un poco difícil de explicar y se lleva tiempo, así que les recomiendo que la traten un par de veces para corregir y aprender el método. Una de las principales partes para que les salga bien este pan son los doblajes de mantequilla en la masa. ¡Recuerden que las capas escamosas de los cuernos es lo que les da la textura que tanto nos gusta! ¡Manos a la obra! Ingredientes: 1 kg de harina 100 g de manteca vegetal o margarina 150 g de azúcar 150 g de mantequilla 2 huevos 1 cucharadita de canela molida 1 litro de agua hervida y fría 10 g de sal 15 g de levadura de pasta si trabajan en clima caliente,

Mexican Paletas de Hielo (Fruit Frozen Bars - Popsicles)

These popsicles are the perfect way to cool off on a hot summer day. And with lots of summer still ahead, I'll be making more of these for sure. A paleta, or paleta helada, is pretty much like a Popsicle (as they’re known in the U.S.) or an ice lolly (as they’re known in Britain). The difference is that a traditional Mexican paleta is made with real fresh fruit juice, and sometimes carries chunks of real fruit in it. An old Mexican legend says that the Aztec emperors had servants who would bring ice from the Popocatepetl volcano, outside Mexico City. The emperors would eat this ice, mixed with fruits. This sounds exotic but isn’t backed up by written historical sources. What we do know is th

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