2 6 inch corn tortillas ½ cup vegetable oil Salt Cilantro Crema ¼ cup Mexican crema 1 tablespoon chopped fresh cilantro Fresh or Fast: Fresh: Make as directed. Fast: Instead of the roasted pepper, use one 4-ounce can diced green chile peppers. Instead of poaching the turkey, use 1-1/2 cups shredded cooked chicken. Instead of Crispy Tortilla Shreds, use 1/2 cup broken tortilla chips.
** Salsa taquera is a traditional Mexican salsa; it is available in cans and jars from several different companies.
1 cup finely chopped Italian parsley 2 tablespoon olive oil 2 cloves garlic, minced
2 tart cooking apples, cored and sliced 2 teaspoon canola oil ¼ teaspoon apple pie spice
Tips Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
3 cup powdered sugar 1 teaspoon vanilla or almond extract 3 tablespoon milk Royal Icing 1 16 ounce package powdered sugar (4 cups) 3 tablespoon meringue powder* ½ teaspoon cream of tartar ½ cup warm water 1 teaspoon vanilla *Test Kitchen Tip: Look for meringue powder in the cake decorating aisle of hobby and craft stores.
