This time I am going to share with you a nice recipe, this one is very popular at the Canadian Embassy in Mexico, somebody passed it to me but do not tell this to the creator of the recipe:<\/p>\n
Ingredients<\/strong> Preparation<\/strong> Normita.<\/p>\n","protected":false},"excerpt":{"rendered":" This time I am going to share with you a nice recipe, this one is very popular at the Canadian Embassy in Mexico, somebody passed it to me but do not tell this to the creator of the recipe: Ingredients1\/2 cup of cold water 1 1\/2 envelope of gelatin 1 cup of chicken stock (can … Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,4],"tags":[],"class_list":["post-18","post","type-post","status-publish","format-standard","hentry","category-hors-doeuvre","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/18","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18"}],"version-history":[{"count":0,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/18\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/strong>1\/2 cup of cold water
1 1\/2 envelope of gelatin
1 cup of chicken stock (can be made with powder)
1\/2 cup of cream
1\/2 cup of mayonnaise
1\/4 pound of cream cheese
1 cup of chopped cilantro (coriander)
1 clove of garlic
1\/2 of a large onion
1 1\/2 chili jalapeños
Salt and pepper to taste <\/p>\n
1. Dissolve the gelatin in the cup of cold water.
2. Blend the rest of the ingredients in an electric blender or food processor.
3. Heat the gelatin and mix with the blended ingredients.
4. Pour In an antiadherent mold and let cool for one hour.
5. Refrigerate 3-4 hours or overnight.
6. Serve with crackers. <\/p>\n