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Recipe Name. |
Description of the
Recipes. |
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Caramel-Glazed Flan
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Country of the Food:
Spanish
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Posted on 20 April 2003 @ 07:13:48
Yield: 8 servings Ingredients: 3/4 cup sugar 4 large eggs 1 3/4 cup water 14 oz can of Sweetened Condensed Milk 1/2 tsp vanilla extract 1/8 tsp salt
Procedures: 1 In a heavy skillet over medium-low heat, cook sugar, stirring constantly, until melted and caramel-colored. Pour into 9-in. round dish or baking pan, tilting to coat bottom completely. 2 In a medium bowl, beat eggs; stir in water, vanilla and salt. Pour over caramelized sugar; set pan in larger pan. Fill larger pan with 1-in. hot water. 3 Bake at 350° for 55 to 60 minutes or until center is just set ( mixture will jiggle ). Remove dish from larger pan to a wire rack; cool for 1 hour. 4 Refrigerate several hours or overnight. 5 To unmold, run a knife around edge and invert onto a large rimmed serving platter
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Paella Valenciana
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Country of the Food:
Spain
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Posted on 20 April 2003 @ 07:12:23
Yield: 8 servings Ingredients: 16 large prawns 1 x whole chicken, cut into 8 pieces 1/4 lbs sliced fish fillet (snapper, trout, etc) 1 lbs mussels 1/3 cup olive oil 2 large onion, peeled and chopped 4 x garlic cloves, chopped 1/2 tsp saffron 1 tsp salt 2 cup rice, uncooked 6 cup hot water 1 cup sliced red pepper 1/4 lbs chorizo, sliced 1/2 cup peas
Procedures: 1 Panfry and brown the fish fillets in a pan, then set aside. 2 Cook prawns in boiling salted water until they turn red. Remove and drain. 3 Clean mussels in several baths of cold water to be sure all the sand is washed away. Saute them in a pan over very high heat, until the shells open. Remove from heat, then detach the empty shells. 4 Pour half of the olive oil into a frying pan and brown the chicken pieces. 5 Heat the other half of the olive oil in a very large pan and saute the onions and garlic over medium heat for 2 minutes. 6 Add prawns, sliced chorizo, mussels, fish, chicken, saffron, salt and rice. Saute for 3 minutes. 7 Add water and simmer gently, uncovered, until the rice is almost cooked - about 30 minutes. 8 Stir in the peas and sliced red peppers. 9 Pre-heat oven to 400 F (or 200 C) 10 Finish the paella by putting the pan in the oven and allowing it to bake for 10-12 minutes. You can also transfer the contents of the pan to a casserole if your pan doesn't fit in the oven. 11 Serve the paella in the pan where it was baked. Garnish with lemon slices.
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Ortega Gazpacho
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Country of the Food:
Spain
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Posted on 20 April 2003 @ 07:11:08
Yield: 6 servings Ingredients: 2 1/2 cups (24-ounce jar) Thick & Chunky Salsa 2 cups water 1 cup (2 large stalks) finely chopped celery 1 cup (1 medium) peeled, seeded and chopped cucumber 1 cup (1 large) finely chopped green bell pepper 1 cup (1 large) finely chopped red bell pepper 1 cup (1 medium) chopped tomato 1/4 cup (about 3 medium) chopped green onions 1 clove garlic, finely chopped Salt and ground black pepper to taste Chopped fresh cilantro (optional) Prepared croutons (optional)
Procedures: 1 COMBINE salsa, water, celery, cucumber, bell peppers, tomato, green onions, garlic, salt and pepper in large bowl. 2 Cover; refrigerate for 2 hours. 3 Top with cilantro and croutons before serving.
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Cheese and Mushroom Omelette
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Country of the Food:
Spanish
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Posted on 20 April 2003 @ 07:10:05
Yield: 4 servings Ingredients: 8 large eggs, beaten 1/2 lbs assorted mushrooms 1/4 cup grated cheese 1 tbsp cream 2 tsp chopped chives 3 tbsp butter x salt and pepper for seasoning 1/4 cup sliced ham or bacon
Procedures: 1 NOTE: You may use your choice of mushrooms - morel, chanterelle, wood ears, champignons de paris, etc. 2 Clean and wash the mushrooms. If using dried mushrooms, make sure they are soaked. Pat dry on paper towels. 3 Heat a third of the butter on a small pan. Saute the sliced ham or bacon and add the assorted mushrooms. Saute mushrooms over high heat for 3-4 minutes. Set aside. 4 Stir in the cream with the eggs. 5 In a large, non-stick pan, melt the rest of the butter over high heat, then pour in the eggs and let it cook without stirring. 6 After 2-3 minutes, sprinkle the grated cheese on top, then add the sauteed mushrooms. 7 Fold the omelette, then serve with bagels or toasts.
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Spanish Grilled Plaice
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Country of the Food:
Spanish
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Posted on 20 April 2003 @ 07:09:10
Yield: 6 servings Ingredients: 4 small plaice fish, whole 1 tbsp cooking oil 2 tbsp butter 1 large lemon 1 tbsp dried laurel leaf, ground salt and pepper
Procedures: 1 This recipe can basically be applied to any small-sized flat fish. 2 Use a scissor to trim the fins of the fish. Clean the fish thoroughly, remove the insides and wash; then pat dry with paper towels. 3 Brush fish with cooking oil, then season with salt, pepper and ground laurel leaf. 4 Cook over hot charcoal grill for about 6-8 minutes on each side, depending on the thickness of the fish. 5 Brush with butter just before finishing. 6 Garnish with lemon slices.
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Gazpacho D'Espagne
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Country of the Food:
Spain
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Posted on 20 April 2003 @ 07:08:12
Yield: 6 servings Ingredients: 2 tbsp day-old white breadcrumbs 2 garlic clove, crushed 1 tbsp red wine vinegar 1 tbsp olive oil 1 green bell pepper, seeded and chopped 1 onion, coarsely chopped 5 ripe tomatoes . peeled, seeded and coarsely chopped 1 cucumber, peeled and coarsely chopped 2 tbsp ground almonds 4 tbsp tomato paste 1 tbsp chopped fresh parsley salt to taste
Procedures: 1 Put breadcrumbs and garlic in a small bowl. Add vinegar and olive oil. Mix well, cover bowl and set aside for 2 hours. 2 Combine green pepper, onion, tomatoes, cucumber, almonds tomato paste and breadcrumb mixture in a blender or food processor. Process briefly, until vegetables are just chopped. 4 Transfer mixture to a lrge chilled bowl and stir in enough ice water to give soup consistency of light cream. Cover bowl; chill. Season to taste, and serve topped with chopped parsely
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Chicken Enchiladas with Pickled Vegetables
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Country of the Food:
Mexican
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Posted on 20 April 2003 @ 07:05:41
Yield: 4 servings 2 1/2 cups (about 3 large half breasts) cooked shredded chicken breast meat 1 1/4 cups (10-ounce can) Enchilada Sauce, divided 1/4 cup vegetable oil 8 (6-inch) corn tortillas 3/4 cup (3 ounces) Fancy Shredded Monterey Jack Cheese or queso fresco Pickled Vegetable Garnish (recipe follows)
Procedures: COMBINE chicken and 1/4 cup enchilada sauce in medium bowl. Pour remaining enchilada sauce in small skillet; heat until warm. HEAT vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes. Pass tortillas, using tongs, through oil to soften. Place on paper towels to soak. Pass tortillas through enchilada sauce. PLACE 1/4 cup chicken mixture down center of each tortilla; roll up. Place seam-side down on microwave-safe platter or baking dish. Top with remaining enchilada sauce; sprinkle with cheese. Bake in preheated 350° F. oven for 10 to 15 minutes or microwave on HIGH (100 percent) power for 4 to 5 minutes or until heated through and cheese is melted. Top with pickled vegetables. FOR PICKLED VEGETABLE GARNISH: COMBINE 1 cup each, peeled, chopped cooked potato and carrot, 1 cup chopped onion, 1/2 cup Thick & Chunky Salsa and 2 tablespoons red wine vinegar in medium bowl.
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Green Chile Quesadillas
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Country of the Food:
Mexican
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Posted on 20 April 2003 @ 07:01:10
Yield: 6 servings 2 cups Fancy Shredded Monterey Jack or ChefStyle Shredded Mild Cheddar Cheese 1/2 cup (4-ounce can) Diced Green Chiles 1/2 cup whole kernel corn 1/4 cup (about 2) chopped green onions 6 (6-inch) fajita-size flour tortillas Thick & Chunky Salsa Chopped fresh cilantro (optional)
Procedures: COMBINE cheese, chiles, corn and green onions in medium bowl. Spread 3/4 cup cheese mixture on one tortilla; place second tortilla evenly over mixture. SPRAY skillet with nonstick cooking spray; place quesadilla in skillet. Cook each side over medium-high heat until golden brown and cheese is melted. Repeat with remaining ingredients. Serve with salsa and cilantro.
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Chile Con Carne
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Country of the Food:
Mexican
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Posted on 20 April 2003 @ 06:32:43
Yield: 10 servings 2 tbsp vegetable oil 2 pounds ground beef 2 cups (2 small) chopped onions 4 cloves garlic, finely chopped 3 1/2 cups (two 15-ounce cans) kidney, pinto or black beans, drained 3 1/2 cups (29-ounce can) crushed tomatoes 1 3/4 cups (16-ounce jar) Thick & Chunky Salsa 1/2 cup dry white wine 1/2 cup (4-ounce can) Diced Green Chiles 3 tbsp chili powder 1 1/2 tbsp Diced Jalapeños 1 tbsp ground cumin 1 tbsp dried oregano, crushed 2 tsp salt
Procedures: HEAT vegetable oil in large saucepan over medium-high heat. Add beef, onions and garlic, cook for 4 to 5 minutes or until no longer pink; drain. STIR in beans, crushed tomatoes, salsa, wine, chiles, chili powder, jalapeños, cumin, oregano and salt. Bring to a boil. Reduce heat to low; cover. Cook, stirring frequently, for 1 hour.
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Ortega Chicken Fajitas
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Country of the Food:
Mexican
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Posted on 20 April 2003 @ 06:09:16
Yield: 8 servings 1 tbsp vegetable oil 1 lbs (about 4 total) boneless, skinless chicken breast halves, cut into thin strips 1 cup (1 small) quartered, sliced onion 1 cup (1 small) red and green bell pepper strips 1 pkg (1.25 ounces)Fajita Seasoning Mix 1/3 cup water 8 (6-inch) fajita-size flour tortillas, warmed Additional ingredient suggestions: chopped tomatoes, sliced avocado, Fancy Shredded Cheese, Thick & Chunky Salsa and chopped fresh cilantro
Procedures: HEAT vegetable oil in large skillet over medium-high heat. Add chicken; cook for 4 to 5 minutes or until no longer pink. Add onion and bell pepper; cook, stirring occasionally, for 1 to 2 minutes. STIR in seasoning mix and water. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 2 to 3 minutes or until mixture thickens. SPOON chicken mixture evenly over tortillas; fold in half. Serve with additional ingredient suggestions.
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