Not exact matches
The cast iron skillet is the ideal
pan for baking this pizza, catching all
of the little bits
of cheese that
melt out
around the
edges, forming a crisp, browned
edge.
Using the same lard in your frying
pan, in medium heat, re-fry the jalapeno for about 2 minutes per side, until the egg is cooked to a light golden color and until it's a little crispy
around the
edges or the cheese starts to
melt out
of the jalapeno.
As soon as the brownies are out
of the oven, run a knife
around the
edges then evenly sprinkle 1 cup
of the chocolate chips on top before covering the
pan with tin foil so the chocolate can
melt.
Whisk over medium heat, reaching into the corners and scraping down the side
of the
pan as you go, until the butter is
melted and the mixture is thickened and beginning to gently simmer
around the
edges.
You just heat the cream to almost boiling (until there are little bubbles popping
around the
edges of the
pan), then remove it from the heat, add chocolate chips, and let them sit and
melt for five minutes.