Best 10 Cubano Pies As Made By Vivian Hernandez Jackson Recipe By Tasty Recipes

ROAST PRIME RIB WITH GARLIC HERB BUTTER RECIPE BY TASTY

Steps:

• Preheat the oven to 225°F (105°C). Set a wire rack over a rimmed baking sheet.
• Season the prime rib all over with the salt and pepper.
• Make the garlic herb butter: In a small bowl, mix together the butter, lemon zest, salt, garlic, parsley, rosemary, and pepper until well combined.
• Transfer butter to a sheet of plastic wrap and roll into a log. Twist the ends to seal well. Refrigerate at least 1 hour, or until ready to serve.
• Set the prime rib on the prepared baking sheet and place in the oven for 3½-4 hours, until the internal temperature reaches at least 130°F (55°C), or 15° less than your desired final temperature - no less than 145°F. Remove from the oven and let rest for 30 minutes.
• Increase the oven temperature to 500°F (260°C).
• Return the prime rib to the oven for 5-10 minutes, or until a brown, crispy crust forms on the surface. Remove from the oven.
• To carve, use a boning knife to cut along the inside of the rib bones, separating them from the roast, then separate the ribs. Slice against the grain of the rest of the roast into ½-inch slices.
• Slice the butter into ¼-inch thick rounds.
• Serve the prime rib immediately with the butter rounds on top.
• 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!

BACON CHICKEN WRAPPED MOZZARELLA STICKS RECIPE BY TASTY

Steps:

• Make the marinade: In a medium dish or bowl, combine the ketchup, tomato sauce, apple cider vinegar, mustard, light brown sugar, and granulated sugar. Set aside ½ cup (130 g) of the mixture for the glaze and another ½ cup (130 g) for the dip.
• Butterfly the chicken tenders. Place a large sheet of plastic wrap over them and gently use a meat mallet or rolling pin to flatten the chicken to about ⅛-inch (3 mm) thickness.
• Remove the plastic wrap and place the chicken tenders in a the remaining marinade. Cover and refrigerate for one hour.
• Preheat the oven to 400°F (200°C).
• Remove chicken from the refrigerator. Wrap a chicken tender around a mozzarella cheese stick. Take a strip of bacon and spiral it around the tender. Repeat with remaining chicken tenders.
• Place the chicken tenders on a baking sheet. Bake for 20 minutes or until slightly crispy. Flip tenders halfway through.
• Remove the tenders from the oven and generously brush with reserved glazed. Bake for another 10 minutes or until completely crisp.
• Remove from the oven, top with chopped parsley, and serve with reserved dip
• Enjoy!

MONTE CRISTO PULL-APART SLIDERS RECIPE BY TASTY

Steps:

• Make the raspberry jam: In a medium saucepan over medium heat, cook the raspberries for about 4 minutes, until they start to burst and become very fragrant. Add the sugar and cook, stirring constantly, for 10-15 minutes, until running a spoon through the jam leaves an open trail at the bottom of the pot. Stir in the lemon juice. Remove the pot from the heat and let the jam cool completely. Transfer to the refrigerator and chill for at least 2 hours or overnight.
• Make the sliders: Preheat the oven to 325°F (160°C). Line a small baking sheet with foil, leaving enough overhang so the sides can be used as handles. Grease with nonstick spray.
• Slice the sheet of Hawaiian rolls in half horizontally, leaving the individual rolls connected. Place the bottom half in the prepared baking sheet.
• Layer the turkey and ham on top, making sure to fold the meat to fit inside the individual squares of the rolls, then top with the Swiss cheese.
• Spread the raspberry jam over the top half of the rolls and place on top of the cheese layer, pressing down lightly.
• In a small bowl, mix together the egg and melted butter. Liberally brush on top of the rolls.
• Bake the sliders until the cheese is completely melted and the buns are toasted, 25-30 minutes. If the tops begin to brown too quickly, cover loosely with foil.
• Remove the sliders from oven and let cool for about 10 minutes, then transfer to a serving platter. Dust lightly with powdered sugar and serve whole so the sliders can be pulled apart.
• Enjoy!

TAMPA CUBAN HAND PIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Remove dough from the can and roll out into a 9x16-inch rectangle. Cut into 4 equal rectangles.
• Place 1 rectangle horizontally on a work surface. Brush mustard over the surface, leaving a 1/2-inch border. Arrange ham, pork, salami, Swiss cheese, and 2 pickle chips, in that order, on the left side of the rectangle. Leave the border and right side of the dough exposed.
• Whisk egg and milk together to make an egg wash. Brush around the border. Fold the right side over the filling and press to seal; crimp the edges with a fork. Cut a few small slits in the top of the hand pie to vent. Brush some egg wash over the top.
• Repeat with remaining dough, mustard, filling, and egg wash. Arrange hand pies on the prepared baking sheet.
• Bake in the preheated oven until crisp and golden brown, 22 to 25 minutes. Cover with foil if starting to brown too quickly. Remove pies to a rack to cool for 5 minutes.

MINI VEGGIE POT PIES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray. Line a baking sheet with parchment paper.
• Unroll the puff pastry and use a 4-inch (10 cm) round cutter to cut out 24 circles.
• Place half of the circles into the cavities of the prepared muffin tin. Place the remaining 12 circles on the prepared baking sheet and refrigerate until ready to bake.
• Heat the grapeseed oil in a medium saucepan over medium heat. Add the onion, celery root, and carrots and cook until tender, about 10 minutes. Add the parsnip, sweet potato, and flour and stir to coat the vegetables with the flour.
• Add the vegetable stock, thyme, and salt. Bring to a boil, then reduce the heat to medium and simmer until the sweet potatoes are tender, about 10 minutes.
• Scoop a heaping tablespoon of filling into each puff pastry cup. Top with the remaining puff pastry circles, crimping the edges and pressing to fit inside each muffin cup. Brush the top of the pastry with the beaten egg.
• Bake until golden brown, 20-25 minutes. Let cool for about 5 minutes before serving.
• Enjoy!

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!

BBQ PULLED PORK ROLLS RECIPE BY TASTY

Steps:

• Add the ketchup, molasses, apple cider vinegar, yellow mustard, Worcestershire sauce, garlic, and pepper in a saucepan over medium heat, whisking to combine.
• Reduce heat and simmer for 15 minutes, stirring frequently. For thicker sauce, cook for additional 5 minutes
• Cool for 20 minutes. Store in an airtight container in refrigerator for up to 1 week.
• Add pork, salt, pepper, paprika, onion and 1 cup (290g) of prepared bbq sauce to a slow cooker.
• Cover and cook on high for 5-6 hours.
• Preheat oven to 375°F (180°C).
• Using a rolling pin, roll the dough into a 16x12-inch (40x30-cm) rectangle, about ¼-inch (6 mm) thick on a well-floured surface.
• Shred pork using two forks.
• Distribute pulled pork over the dough, leaving a 1-inch (2 cm) open strip on the short side facing you.
• Roll the dough into a log shape, pinching the seams to seal it.
• With a serrated knife, evenly cut roll into 6-8 slices. Arrange slices in a greased cake pan.
• Bake for 20-25 minutes.
• Cool for 10-15 minutes.
• Brush more BBQ sauce on rolls and top with chives, if desired.
• Enjoy!

CUBANO

Steps:

• To cure the pork, combine 2 tablespoons of the salt with the sugar and ground mustard. Rub the mixture all over the meat, cover, and set it in the refrigerator to cure for 6 hours.
• Place a rack in the middle position and preheat the oven to 325°F.
• To roast the pork, rinse it under cold running water to remove the seasoning. Pat dry with paper towels. Combine the Dijon mustard, mace, black pepper, paprika, and the remaining 1 tablespoon salt. Rub the mixture all over the meat. Set the pork in a roasting pan, cover tightly with aluminum foil, and cook until the internal temperature reaches 175°F, about 45 minutes. Allow the meat to cool completely before slicing.
• To make the sandwiches, heat a sandwich press or griddle to medium-high. Split the bread lengthwise and pull it open. Spread the mustard on 1 side of each roll and layer on the roast pork, ham, cheese, and pickles. Spread the butter all over the outside of the sandwiches and griddle until the cheese is melted and the meats are warmed through, 3 to 4 minutes. (Alternatively, wrap the sandwich in foil and toast in a 350°F oven for 5 to 7 minutes.) Slice each in half on the diagonal and serve.

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!