Carmazzi Global Solutions Blog

Christmas, a holiday based on faith and an annual opportunity to share gifts with those you love. We would like to hear how each of you celebrates this season, and if you do not, when and how your family celebrate the holidays.

As our gift to you, we would like to invite you all into the most important room of the home during the holidays – OUR KITCHENS! Several of our staff members have shared some of their cherished, traditional family recipes below. We sincerely hope you enjoy!

Ingredients:

1 lb. lean, ground beef

1 c. soft bread crumbs (sourdough bread makes the best)

1 egg slightly beaten

1 TBSP minced onion

1 TBSP milk

1 clove minced garlic

1 tsp. salt

dash of black pepper

1 TBSP oil

2/3 c. Heinz chili sauce

2/3 c. red currant jelly

Preparation:

Combine first eight ingredients in a glass bowl. Form into bite-sized balls using a full teaspoon for each. Brown meatballs lightly in oil. Cover, and simmer for ten minutes. Drain excess fat. Combine chili sauce and jelly; pour over meatballs. Heat, stirring occasionally until jelly is melted. Simmer 10-12 minutes until sauce is thickened, baste occasionally. Serve. (May be kept warm in crock pot on low, stir occasionally.)

Ingredients:

Fruit & Vegetable Flour mix (Krupia brand)

6-7 almost ripe bananas

1 egg

1 coconut milk can

4 TB sugar

sesame seeds (optional)

confectioner’s sugar

oil for deep frying

Preparation:

Peel, slice bananas in half vertically, then slice horizontally in the sizes desired. (1 banana= 4 slices). Heat wok of oil on high medium heat (never too high Temp) then go make the batter.

For the flour mix batter:

Use the whole package, add 1 egg, 1 whole coconut can and sugar. mix well. Dip some banana slices in batter then put in hot wok of oil. first batch may take 5-8 minutes. turn sides when golden brown. Take them out, place on top of paper towel for draining. Sprinkle confectioner’s sugar on top of fried bananas

OPTIONAL: vanilla or coconut ice cream

Ingredients:

1/3 cup finely crushed Oreo Cookies

2 tablespoons butter, melted

1/4 cup ricotta cheese

2 ounces cream cheese

1/4 cup sugar, plus 2 tablespoons

1 package Andes Mints

Mint Extract

1 egg

Non-Stick Spray

Special equipment: mini muffin tin

Preparation:

Put the Andes Mints in the freezer to make them easier to use later. Preheat the oven to 350 degrees F. Combine the crushed Oreo cookies (without the filling) and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly. In a food processor combine the ricotta cheese, cream cheese, the Oreo cream filling, 1/4 cup of the sugar, a teaspoon of mint extract, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with the non-stick spray. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups. Just before serving, grate shavings of the Andes Mints on top of the cheesecakes. Top each individual cheesecake with half of a mint and serve.

Ingredients for 8:

3 chile negros (usually you can only find these in Mexican stores)

4 chile California entero (mulato o pasilla) (usually you can only find these in Mexican stores)

4 chile guajillos (usually you can only find these in Mexican stores)

2 chile de árbol

1 small onion (sliced in circles)

1 clove of garlic

4 medium tomatoes (slice in 4)

24 corn tortillas

1 roasted & shredded chicken

1 cup of oil

1 tsp of Chicken Bouillon

Salt & pepper to taste

Chicken Broth may be needed if sauce is too thick,

Garnishments: Cheese, onion, chopped lettuce, avocado slices

Preparation:

Cook tomatoes covered in water, with all chiles un-veined & seedless, until tomatoes are soft. In a pan sauté onion & garlic. Blend tomatoes, chiles & sautéed garlic & onion. Fry this sauce in a teaspoon of oil & add salt & pepper & chicken bouillon (if sauce is to thick add chicken broth) and cook for 30 mins. Heat the cup of oil and when it’s hot pass each tortilla individually for about 20-30 seconds & let oil drain off before setting aside. After all tortillas are done dip each one in sauce and put on plate, fill with shredded chicken to desired amount and roll it. Garnish with cheese if desired, fresh onion, chopped lettuce, slices of avocado.