Chokopickles Recipes

PASTEL DE CHOCLO

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
• Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, a pinch of salt, 1/4 teaspoon paprika, and some pepper. Cook until fragrant, about 2 minutes. Add beef; add remaining salt, paprika, and more pepper. Cook and stir until mostly browned, about 5 minutes. Add chicken, raisins, and olives.
• Remove eggs from hot water, cool under cold running water, and peel. Roughly chop and add to the beef mixture. Keep pino mixture warm.
• Puree corn with basil in a blender or food processor. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, sugar, and salt. Continue cooking until thickened to a paste, about 15 minutes more.
• Preheat the oven to 350 degrees F (175 degrees C).
• Spread pino into a baking dish. Cover with the corn paste. Sprinkle a little sugar on top.
• Bake in the preheated oven until golden brown on top, about 20 minutes.

SWEET MUSTARD PICKLES

Steps:

• Combine the water and salt in a large pot. Add the cauliflower, onion, and cucumber to the pot and allow to soak overnight.
• Bring the mixture to a boil over medium-high heat; simmer until the vegetables are tender; drain. Add the vinegar, flour, sugar, mustard powder, curry powder, and turmeric to the vegetables and bring to a boil; reduce heat to medium-low and simmer until the mixture thickens, stirring occasionally.
• Ladle into sterilized jars; seal. Process in a boiling-water canner for 5 minutes.

CHOCODILES

Steps:

• Preheat oven to 350 degrees.
• In large bowl, combine all cookie ingredients except flour and salt; blend well.
• Stir in flour and salt; mix well.
• Press dough into ungreased square cake pan.
• Bake 15 to 20 minutes till lightly golden brown.
• Cool slightly.
• In medium saucepan, melt chocolate chips over low heat.
• Stir in 1/2 cup peanut butter and corn flakes.
• Spread over slightly cooled base.
• Cool slightly and cut into bars.

CHOKO PICKLES

Steps:

• Chop chokos and onions into seperate dishes.
• Cover with 2 handfuls of salt then cover with boiling water.
• Leave to stand overnight.
• Drain off water, place in boiler.
• Add sugar and cover with vinegar; boil for half an hour.
• Let it go off the boil and cool for 5-10 minutes.
• Mix flour and spices in a bowl add enough vinegar to make a smooth paste.
• Add to choko and onion mix and stir well; bring back to boil and boil for a few minutes until thick, stirring to avoid lumps.
• Bottle.
• Don't screw lids until cold.