El Amigo Del Hispano
El Amigo Del Hispano Supermarket in Richmond
4014 Meadowdale Blvd, Richmond, VA 23234
Monday: 9:30AM-9PM | Tuesday: 9:30AM-9PM | Wednesday: 9:30AM-9PM | Thursday: 9:30AM-9PM | Friday: 9:30AM-9PM | Saturday: 9AM-9PM | Sunday: 9AM-9PM
America/New_York time zone
4.5 average rating from 51 reviews for El Amigo Del Hispano
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Business Name: El Amigo Del Hispano
Address: 4014 Meadowdale Blvd
Richmond
Virginia
23234
United States
Richmond
Virginia
23234
United States
Phone: +1 804-271-4967
Google ID: 0x89b10e7fc879fb85:0x95098a42db08fe41
Place ID: ChIJhft5yH8OsYkRQf4I20KKCZU
Google Reviews ID: -7.70748E+18
Google CID: 1.07393E+19
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Preheat oven to 350ÂşF.
Put Crisco into a mixer bowl. Add cheese gradually, beating at medium speed until mixture is fairly smooth. Blend flour, salt, and pepper. Gradually add to cheese mixture, mixing at low speed. Stir in cereal with spoon. Shape into balls, using 1 tablespoon for each ball.
Arrange balls on ungreased cookie sheets. Lightly press with a fork to make a crisscross pattern. Dip fork in flour as needed to prevent sticking. Press a pecan half onto top of each, if desired.
Bake at 350ÂşF for 10 minutes or until lightly browned around edges. Cool for 10 to 12 minutes on cookied sheet, then remove to a rack to cool.
Put Crisco into a mixer bowl. Add cheese gradually, beating at medium speed until mixture is fairly smooth. Blend flour, salt, and pepper. Gradually add to cheese mixture, mixing at low speed. Stir in cereal with spoon. Shape into balls, using 1 tablespoon for each ball.
Arrange balls on ungreased cookie sheets. Lightly press with a fork to make a crisscross pattern. Dip fork in flour as needed to prevent sticking. Press a pecan half onto top of each, if desired.
Bake at 350ÂşF for 10 minutes or until lightly browned around edges. Cool for 10 to 12 minutes on cookied sheet, then remove to a rack to cool.
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Print Recipe đź–¨ Save Recipe PDF đź“„ Prepare: Preparation time: 15 minutesCooking time: 55 minutesTotal time: 70 minutesYield: 1 loaf Ingredients: 2 cups (10 ounces) unbleached all-purpose flour3/4 cup (5 1/4 ounces) granulated sugar3/4 teaspoon baking soda1/2 teaspoon table salt1 1/4 cups toasted walnuts, chopped coarse (about 1 cup)3 very ripe bananas, soft, darkly speckled, mashed well (about 1 1/2 cups)1/4 cup plain yogurt2...
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Combine eggs, flour and 1/4 teaspoon salt in medium mixing bowl. Stir until smooth. Blend in milk and club soda. Set aside.
Heat Crisco Oil in large skillet. Add cabbage. Sprinkle with remaining 1 teaspoon salt, sugar and pepper. Cook over moderate heat, stirring constantly, until tender. Cool slightly. Stir into batter.
Lightly oil 6-inch skillet with Crisco Oil. Heat skillet. Pour 1/4 cup batter in center of skillet. Cook over moderate heat, about 2 minutes, or until light brown, turning over once. Drain on paper towels. Serve immediately or keep warm in 175ÂşF oven. Repeat with remaining batter. Garnish with fresh parsley sprigs, if desired.
Heat Crisco Oil in large skillet. Add cabbage. Sprinkle with remaining 1 teaspoon salt, sugar and pepper. Cook over moderate heat, stirring constantly, until tender. Cool slightly. Stir into batter.
Lightly oil 6-inch skillet with Crisco Oil. Heat skillet. Pour 1/4 cup batter in center of skillet. Cook over moderate heat, about 2 minutes, or until light brown, turning over once. Drain on paper towels. Serve immediately or keep warm in 175ÂşF oven. Repeat with remaining batter. Garnish with fresh parsley sprigs, if desired.
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