Cocina Corner

pickled fish recipe with rice and beans

2012-04-07T20:49:00.000-07:00

I hope you enjoy...

Ingredients

fish
salt
black pepper
onion
olives
olive oil
vinegar
rice
bacon
cosinar oil
beans
ham cosinar
sofriito
achiote seasoning
achiote cube
cilantro

Preparation

Rice with bacon bacon salt water cosinar oil chop bacon then throw into the pot of rice and bacon cosinar put the lid on the pot .. when you vote you stitched the bacon fat is it made 1 ½ cups olive oil and salt water! pq Poquita salt bacon is salty and oil to taste. when he made the rice boil 1 ½ cups of rice if the rice is medium .... pink beans to the pot hecharle aeite then throw cosinar ham, sofrito, tomato sauce, bouillon cubes and seasoning then that you miss everything cosine beans. cosinar and pickled fish put salt, black pepper, onion, green pepper, olive oil, vingre, olives cilantro. let it marinate from the night before a pan and cast cojes olive oil and throw him all I said above and leave it on medium heat is delicious.

Preparation time: 7 min

Cooking time: 35 min

Ready in: 42 min

Country: Puerto Rico

Season / Occasion: Spring

Main ingredient: Fish and Seafood

bacalaitos

2012-04-07T20:47:00.000-07:00

This recipe is a delight of Puerto Rico is done all year and are in many coastal businesses and main roads of the country. It's super delicious.

Ingredients

1 1/2 lb minced cod fillet
1 1/2 cup flour
1 tsp baking powder
1 1/2 cup water
a pinch of pepper
2 clove of garlic chopper
3 leaves of oregano chopper
1 sachet of seasoning
1 tbsp coriander chopper
1 small sweet pepper chopper
1/4 tsp oregano chopper
Oil for frying

Preparation

Let stand in a boul cod in water for 2 hours. Then mix the flour with all ingredients and agreas water until thick. In a skillet with hot oil with a tablespoon pour the mixture and let it brown on both sides

Servings: 21

Preparation time: 2 hr 5 min

Cooking time: 5 min

Ready in: 2 hr 10 min

Country: Puerto Rico

Season / Occasion: All year

Main ingredient: Fish and Seafood

Ceviche (fish Tilapia)

2012-04-07T20:45:00.000-07:00

Ceviche Recipe Tilapia Fish

Ingredients

Green 25-Lemons (juice)
Tilapia Fillets 9-Finely Chopped
1/4-cup vinegar peppers in a can
2 - tomatoes finely chopped (tomato red ball)
1/4-cup finely chopped red onion
1/2- cup finely chopped yellow onion
2-seeded, finely chopped cucumbers
Cilantro 1/2-Taza
1/4 - cup finely chopped pickled peppers
1-cup Clamato juice
Salt to taste
Dried oregano 1 tablespoon ground
Toast to eat
Diced avocado
Bottle Sauces

Preparation

Put in a Refrectario
The Fish,
lemon juice and
vinegar,
add salt
to let it sit overnight ... minimum 12 hours
This will allow the fish are curta! (be sewn with lemon juice) After 12 hours strain the fish and replace refrectario in place with the rest of the ingredients and stir up the serve on toast avocado and salsa to taste.

Servings: 12

Preparation time: 35 min

Cooking time: 12 hr

Country: Mexico

Season / Occasion: All year

Main ingredient: Fish and Seafood

Ready in: 12 hr 35 min

Creamy Mashed Potatoes with Chipotle

2012-04-07T20:39:00.000-07:00

Get more fun to your mashed potatoes with this recipe that changes the flavor with a hint of chipotle.

Ingredients

2 1/2 lbs. red potatoes, peeled
8 oz. cream cheese
1/2 cup milk
1/4 cup unsalted butter, melted
1 tsp. chipotle chile powder
salt and pepper to taste

Preparation

Fill a large pot with 1 inch of water and bring to a boil. Put a steamer in the pot and add potatoes. Cover and cook 30-40 minutes until tender, checking the water level from time to time. Place cooked potatoes in a large bowl and add the cream cheese, milk, butter, chipotle, salt and pepper. Using handheld electric mixer, beat potatoes for a creamy mixture evenly.

Servings: 6

Preparation time: 45 min

Country: United States

Season / Occasion: Easter

Main ingredient: Not specified

Ready in: 45 min

Coconut Custard Pie

2012-04-07T20:38:00.000-07:00

Enjoy the taste of coconut and its nutritional properties version of flan but beware, it can be highly addictive.

Ingredients

1 frozen pie dough
3/4 cup coconut milk, no sugar
1 can (14 oz.) Condensed milk
3 large eggs
1/4 cup water
1 tsp. Vanilla extract
1 cup flaked coconut
For decoration:
whipped cream, prepared
toasted coconut flakes

Preparation

Preheat oven to 375 ° F.
Take the dough from the freezer floor and let stand 15 minutes while environment. Using a fork, pierce the dough several times to prevent the dough rise when cooking. Bake 15 minutes and let cool completely on wire rack. Lower oven temperature to 350 ° F. To prepare filling, combine the coconut milk, condensed milk, eggs, water and vanilla in the bowl of a blender. Blend 1 minute to mix well. Add coconut flakes and blend 30 seconds. Pour the mixture into the dough and cook 50-55 minutes walk. The edges are firm and center is softer. The foot becomes firmer as it cools. Cover lightly with foil if the edges are browning too quickly. Place on a rack and cool 30 minutes. Refrigerate at least 2 hours before serving. Decorate with whipped cream and toasted coconut.

Servings: 12

Preparation time: 2 hr 15 min

Cooking time: 55 min

Ready in: 3 hr 10 min

Country: United States

Season / Occasion: Easter

Main ingredient: Dairy

Spring Summer Squash

2012-04-07T20:36:00.000-07:00

Recipe Aliza Stern, Producer for Delicious Cooking.

Ingredients

1 Tbsp. olive oil
½ onion, chopped
2 cloves garlic, minced
2 zucchini, cut into 1-inch pieces
1 cup canned chopped tomatoes
½ cup frozen peas
½ cup chopped cilantro
salt and pepper to taste

Preparation

Heat a skillet over medium high heat.
Add onion and saute 2 minutes.
Add garlic and zucchini. Saute 3 minutes add the tomatoes and peas.
Kitchen 8 minutes and season with salt and pepper.
Serve with cilantro.

Servings: 4

Preparation time: 15 min

Cooking time: 15 min

Ready in: 30 min

Country: United States

Season / Occasion: Easter

Main ingredient: Vegetables

Lasagna with Chicken and Sour Cream

2012-04-07T20:34:00.000-07:00

Take a trip to Italy without having to buy a plane ticket. With this recipe for chicken lasagna you can feel like in Venice and Rome in less than an hour.

Ingredients

12 strips of pasta for lasagne, unbaked
2 cans (10 3/4 oz each) cream of chicken soup condensed
1 container (8 oz) sour cream
1/4 cup milk
1 1/4 teaspoons ground cumin
1/2 teaspoon garlic powder
3 cups cooked chicken, cubed
1 can (4.5 oz) chopped green chilies, undrained
8 to 10 medium green onions, sliced (about 1/2 cup)
1/2 cup cilantro or parsley, chopped fresh
3 cups Mexican-style cheese blend of cheddar, Monterey Jack, finely chopped (12 oz)
1 medium red pepper, chopped (1 cup)
1 can (2.25 oz) sliced ripe olives, sliced, drained
1 cup of cheese-flavored tortilla chips, crushed
Fresh cilantro leaves, chopped or whole additional, optional

Preparation

1. Preheat oven to 350 ° F. Spray with cooking spray bottom and sides of a glass baking dish in 13x9-inch (3 quarts). Kitchen and drain pasta as directed on package. Meanwhile, in a large bowl, mix soup, sour cream, milk, cumin, garlic powder, chicken and peppers.

2. Spread a quarter cup chicken mixture in baking dish. Cover with 4 lasagna strips. Spread a quarter cup chicken mixture on lasagna strips, sprinkle with onions and cilantro. Sprinkle with 1 cup cheese.

3. Cover with 4 lasagna strips. Spread a quarter cup chicken mixture on lasagna strips, sprinkle with pepper and olives. Sprinkle with one cup of cheese.

4 covered with strips of lasagna; extends the remaining mixture of chicken. 4. Bake uncovered 30 minutes, sprinkle with chips and the remaining cup of cheese. Bake 15 to 30 minutes or until bubbly and center is hot. Sprinkle with additional cilantro. Let stand 15 minutes before cutting. Tips: tortilla chips with cheese add color and flavor, but you can also use regular tortilla chips to cover. Serve your favorite salsa on the portions of lasagna for a touch of color.

Servings: 8

Preparation time: 45 min

Cooking time: 1 hr

Ready in: 1 hr 45 min

Country: International

Season / Occasion: All year

Main ingredients: Flour

Fish Veracruz

2012-04-07T20:32:00.000-07:00

This recipe replaces the typical red snapper tilapia by taking into account that it is easier to find and cheaper. Pair it also with Tomatoes Stuffed with Chorizo and Potato Souffle Dressed Furskins.

Ingredients

1 can (28 oz.) Diced tomatoes
2 tbsp. olive oil
1/2 cup white onion, finely chopped
3 cloves of garlic
3 bay leaves
3 tbsp. fresh parsley
1 Tbsp. fresh oregano
1 jalapeno, seeded and finely chopped
1/3 cup green olives, chopped
2 tbsp. yellow raisins
1 Tbsp. capers
2 fillets of tilapia
salt and pepper to taste

Preparation

Preheat oven to 425 ° F.
Heat 2 tbsp. oil in a skillet over medium high heat. Add onion and saute 2 minutes. Add the garlic, cooking 30 seconds, and follow with tomatoes, bay leaves, 2 tbsp. parsley, oregano, olives, raisins, capers and season with salt and pepper. Cook sauce over low heat until thickened, 20-25 minutes. Season fish fillets with salt and pepper. in square baking dish place the remaining sauce in bottom of pan. Put the fillets on top and cover with remaining sauce. Bake 12-15 minutes, until fish is cooked and fillets look opaque.

Servings: 2

Cooking time: 20 min

Ready in: 20 min

Country: Mexico

Season / Occasion: All year

Main ingredient: Fish and Seafood

Potatoes Au Gratin with Smoked Salmon

2012-04-07T20:27:00.000-07:00

As a starter or main course with fish these potatoes are a perfect combination for a light dinner, casual and different. Try it tonight.

Ingredients

Stew

2 ½ lb roasted potatoes (6 medium), peeled and thinly sliced (about 8 cups)
2 tablespoons butter
1 cup pore (leek) finely sliced
2 tablespoons Gold Medal ® all-purpose flour
3 cups half and half
1 cup shredded Gruyere or Swiss cheese
2 tablespoons chopped fresh leaves of dill
½ teaspoon salt
¼ teaspoon pepper
12 ounces smoked salmon (not in brine), sliced or cut into ½-inch pieces

Cover

1 cup unseasoned bread crumbs
3 tablespoons butter or margarine, melted

Preparation

1. Fill with water to 2/3 a pot of 4 quarts, bring to boil over high heat. Cook potatoes in water slices from 6 to 9 minutes or until almost soft, drain and put them back to the pan.

2. Preheat oven to 350 ° F. Apply cooking spray a baking pan, 3 qt.

3. In a 12-inch nonstick skillet, melt 2 tablespoons butter over medium heat. Cook the pore in the butter for about 5 minutes or until tender. Add flour and stir. Gradually incorporates half and half milk, mixing well until it boils. Remove from heat. Includes cheese, dill, salt and pepper until cheese melts.

4. Pour sauce over potatoes in the pan. Spend half the potato mixture to the baking pan. Top with half the salmon, and repeat the operation by two layers.

5. Toss bread crumbs with melted butter, spread over potato mixture. Bake uncovered 30 to 40 minutes or until potatoes are tender and topping is golden brown.

Servings: 8

Preparation time: 35 min

Cooking time: 40 min

Ready in: 1 hr 15 min

Country: International

Season / Occasion: All year

Main ingredient: Fish and Seafood

The king of tequilas

2012-04-04T20:47:00.000-07:00

The Jimador Reposado won a Double Gold Medal and Jimador Añejo won a gold medal at San Francisco World Spirits Competition. Meanwhile, Ultimate Challenge Spirits awarded the highest scores on Jimador Reposado and Anejo, each receiving 92 points (excellent, highly recommended).

For the second consecutive year, won top prizes in Jimador prestigious tournaments in spirits. The Jimador tequila still produced in traditional way, using traditional methods such as cooking the agave in clay ovens and fermenting naturally with wild yeast.

"I am very pleased that every year our tequilas are being selected and continue to receive accolades from leading industry experts spirits," said Salvador Alvarez, CEO of Brown-Forman Tequilas. "Receiving this validation by the panel of judges in these competitions encourages us to continue offering products of excellent quality tequila aficionados."

San Francisco World Spirits Competition is the first comprehensive international competition spirits ever organized in the United States annually. The rating is based on a consensual procedure that ensures the integrity blind competitive annual competition making this the most respected and recognized in the field of spirits. During 2012 competition saw a record number of contestants drinks: 1215 products from 61 countries were evaluated by 34 of the finest palates of spirit drinks sector, including 12 new judges. These panels of judges were composed of experts in spirits from reputable restaurants and hotels, senior journalists of major national media, spirits buyers for large suppliers and consultants in spirits. Most of the contestants are awarded bronze, silver and gold by the taste panel. However, brands that are categorized as unanimous gold medal by the panel, they are given the distinction of medal "double gold".

The Ultimate Spirits Challenge (USC) offers producers, importers and marketers of spirits the opportunity to obtain an objective and documented support of their products. Its mission is to identify spirits have the best quality when compared to its competitors in the category. Contestants drinks exceeded 650 (representing an increase of 15% compared to 2011) from more than 70 companies and 30 countries. Fourteen of the top experts in the field of spirits, including authors, buyers, educators and bar owners, rated the contestants using an innovative system of multiple levels.

Zacahuil of Papantla

2012-04-04T20:45:00.000-07:00

A typical dish of the region Totonacapan.

Ingredients

2 tomatoes
A piece of pork per person
Corn masa
herbs
cob
guajillo chile
salt and pepper to taste

Preparation

Grind the chilies and blend with water and a few drops of vinegar. Add the pork, the mass, season and place in oven about three hours or until pork is cooked.
can also be made with chicken and takes less time.

Cooking time: 3 hr

Ready in: 3 hr

Country: Mexico

Season / Occasion: All year

Main Ingredient: Pork

Empipianadas or tortillas passed by pipian

2012-04-04T20:43:00.000-07:00

Typical recipe from the women of the Totonac region in Papantla, Veracruz.

Ingredients

serrano chiles to taste
Vedes tomatillos
half ceboll
garlic to taste
Pumpkin seeds or pips
enough peanuts
oil
coriander
chicken soup

Preparation

Put to boil the water chies birviendo then boil the green tomatillos a few minutes until they change color. Blend this and add the onion puego on Aug, cilantro.
Apart griddle or skillet toast in the seeds and add to the sauce. Back to liquefy.
Put this mixture over low heat and slowly add chicken broth until desired consistency.
With the sauce the consistency you want to swim the warm tortillas and serve.

Country: Mexico

Season / Occasion: All year

Main Ingredient: Poultry

Capirotada

2012-04-04T20:42:00.000-07:00

From Mexico to the world a lovely dish and new.

Ingredients

2 pounds of white bread (or roll teleras), sliced very thin and not fried in little oil.
1 gallon of milk
2 cinnamon sticks
½ pound of sugar
12 oz. condensed milk
12 oz. almonds
12 oz. raisins
1 teaspoon vanilla
1 dozen tortillas with oil past

Preparation

Honey Preparation: Boil a gallon of milk with cinnamon, when you release a boil, add the sugar, condensed milk and vanilla. Let boil for three minutes and remove from heat. capirotada Preparation: In a saucepan, place a bed of tortillas past by hot oil to prevent sticking capirotada, then sprinkle with almonds and raisins and honey bathe milk. Follow the same procedure to fill the pot. Boil over low heat for about 30 minutes. Chefs Jaime and Ramiro Arvizu.

Cooking time: 30 min

Ready in: 30 min

Country: Mexico

Season / Occasion: Easter

Main ingredients: Flour

Shrimp Tacos Mercadito style

2012-04-04T20:38:00.000-07:00

Be sure to try other recipes from the restaurant Mercadito, eg mango guacamole, Traditional Guacamole Orange Guacamole, and a sea bass ceviche.

Ingredients

Mix 2 tablespoons olive oil / canola
1 tablespoon garlic, crushed
3 tablespoons diced red onion
5 oz. marinated shrimp
2 tablespoons chipotle puree
lemon juice to taste
2 tablespoons unsalted butter
salt to taste
4 corn tortillas
4 tablespoons of avocado
For the marinade for shrimp:
6 oz. parties shrimp
2 tablespoons chipotle puree
1 1/2 teaspoon minced garlic
1 teaspoon canola oil

Preparation

Heat two tablespoons oil in a skillet, saute garlic there until it becomes brown, now add the onion and saute leaves about 30 seconds. Marinate shrimp in a chipotle mixture, oil and garlic. Add shrimp marinated and cook for a minute. Add two teaspoons chipotle puree exta, lemon juice and butter, season with salt and cook for a few minutes. Heat the corn tortillas and fill them with shrimp, place each tortilla with a slice of avocado.

Servings: 4

Cooking time: 7 min

Ready in: 7 min

Country: Mexico

Season / Occasion: All year

Main ingredient: Fish and Seafood

Enchiladas morelianas

2012-04-04T20:34:00.000-07:00

Fill your table with this flavor and color typical recipe Morelia.

Ingredients

100 grams of red chile guajillo or width
2 chicken breasts
1 ounce of apple cider vinegar
Black pepper
Onion
Garlic
3 tortillas
2 lettuce leaves
Oregano
1 potato
1 carrot
4 ounce olive oil

Preparation

Prepare the marinade with chili, vinegar, pepper, onion and garlic. Dip tortillas with adobo, fried and stuffed with chicken. Serve over lettuce. This recipe is courtesy of chef Jose Omar Soto during the Food Festival Culinary Treasures of Mexico: The state of Michoacan held at the Pirates Bar and Grill at the Mutiny Hotel and other restaurants in Coconut Grove, Florida.

Country: Mexico

Season / Occasion: All year

Main Ingredient: Poultry

Pasta and rice

2012-04-04T20:33:00.000-07:00

Why not mix Vermicelli noodles with white rice for a delicious main course? In this recipe we show how to do it in less than 30 minutes with only a few ingredients.

Ingredients

2 tablespoons olive oil
1 package (7 oz) of pasta noodles or vermicelli or "angel hair", broken into 1-inch pieces
1/2 cup onion, finely chopped
1 clove garlic, finely chopped
2 cups long grain white rice become
1 container (32 oz) Progresso chicken broth ® (4 cups)
1 teaspoon salt
Fresh cilantro leaves, optional

Preparation

1. In a 12-inch skillet, heat oil over medium high heat. Add pasta, cook and stir 3 to 5 minutes or until golden. Add onion and garlic, cooking for 2 to 3 minutes, stirring constantly, until tender.

2. Add the rice cooker 30 to 60 seconds or until lightly browned. Add chicken broth and salt. Lower the flame, cover and cook 20 to 25 minutes or until rice are tender and liquid is absorbed. Garnish with coriander leaves.

Servings: 16

Preparation time: 5 min

Cooking time: 25 min

Ready in: 30 min

Country: International

Season / Occasion: All year

Main ingredient: Beans and rice, flours

cassava mash recipe

2012-04-03T06:13:00.000-07:00

Cassava mash recipe is very easy to make and very rich.

Ingredients

bacon
salt
olive oil
yucca

Preparation

Boil cassava in water after this and take it out and stitched pestles made him salt to taste, olive oil and bacon taste. it is really easy and you can resturants cpn accompany fish or chicken!

Preparation time: 2 min

Cooking time: 10 min

Ready in: 12 min

Country: Puerto Rico

Season / Occasion: Spring

Main ingredient: Not specified

Salsiccia and rapini (sausage and radish)

2012-04-03T06:09:00.000-07:00

Remember to remove the white layer of acid that forms when you are cooking the tomatoes. You can serve this sauce over pieces of garlic bread or pasta, preferably penne. And finally be careful when cooking the rapini because if you do too much fire or could lose their wonderful properties against cancer. Accompany this dish with chicken salad.

Ingredients

1/2 cup olive oil, divided
4 cloves garlic, divided
4 cans whole tomatoes (roma type) of 14.5 ounces
2 bunches fresh basil, thinly sliced
1 bunch fresh parsley, chopped
Salt, pepper and dried chilli to taste
2 shallots, finely chopped
1 Spanish onion, chopped
1 pound Italian sausage
½ cup white wine
3 bunches of rapini (broccoli rabe), cooked al dente 2 minutes
¼ cup ricotta salata

Preparation

To prepare the tomato sauce, heat ¼ cup olive oil in a large pot over medium-high heat.
Add 2 cloves of garlic and saute 1-2 minutes.
Add the tomatoes with the sauce.
Season with basil, salt, chile pepper and dry.
boil and then lower the heat to low. Bake 20 minutes to leave the acid of the tomatoes. Remove the tomato layer that rises to the surface with a spoon.
To follow, peel the sausage to remove the skin.
Heat ¼ cup olive oil in a saucepan over medium-high heat.
Add 2 cloves of garlic. When they start to brown, add the shallots, onion and sausage. Sauté 4-5 minutes, using a wooden spoon to crumble meat.
Add the white wine and using wooden spoon, scraping the pan to incorporate all the flavors in the sauce.
Season with parsley, salt, pepper and dried chile.
Add tomato sauce and stir well.
Serve over toasted bread with garlic and rosemary. Garnish with rapini and fresh parsley.

Preparation time: 10 min

Ready in: 10 min

Country: Italy

Season / Occasion: All year

Main ingredient: Red Meat

Chicken Salad Southwest

2012-04-03T06:05:00.000-07:00

Perfect for those guests attending the last minute. This chicken salad is quick and healthy. Besides beans make a complete meal and your guests will not go hungry. Join her with a Salsiccia and Rapini and a dessert of Balsamic Fragole.

Ingredients

Chicken Salad

1 pound boneless chicken breast
1 envelope Goya Bouillon Powder - Chicken Broth
1 packet of Sazon Goya with Coriander and Annatto
1 15.5 oz can of Goya Black Beans, drained
1 medium onion, chopped
1/2 cup minced red bell peppers
1/2 cup green pepper, minced
1 tablespoon chopped fresh cilantro or parsley
Salt and pepper to taste
Water to add
Tex-Mex Dressing
1/4 cup apple cider vinegar Goya
1 teaspoon Dijon mustard
1/2 tsp Cumin Goya / We are using Seasoning with Cumin Goya
1 teaspoon Chile Powder Goya / We are using Goya Chipotle Chile
1/2 teaspoon Goya Adobo with Pepper
1/2 cup Goya Olive Oil
Optional garnish
Avocado, diced

Preparation

In a large pot, place chicken and cover with enough water.
Boil water, add Cubitos Powder and sazón.
Reduce heat and simmer for 20 minutes. Remove from heat.
Combine all vinaigrette ingredients and whisk rapidly until mixture is creamy. Remove to one side.
Drain chicken and cut into pieces that can be eaten in one bite.
In a large bowl, combine chicken with remaining ingredients.
Add the vinaigrette Tex-Mex, mix and add salt and pepper to taste and if desired, top the salad with diced avocado.

Preparation time: 30 min

Cooking time: 20 min

Ready in: 50 min

Country: Italy

Season / Occasion: All year

Main Ingredient: Poultry

Bolognese Sauce

2012-04-03T05:49:00.000-07:00

Maggie Ibarra, winner of "Cooking a dream", organized by Olive Garden, Wake up America is prepared in Bolognese Sauce recipe she learned to do during your trip to Tuscany, Italy, as part of their prize.

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, finely chopped
Π pound of ground beef
6 ounces Italian sausage, skin removed
1 cup red wine
18 oz can of tomato flattened, chopped (not ground)
1 teaspoon fresh rosemary, chopped (1/4 teaspoon dried)
1 teaspoon fresh sage, chopped (1/4 teaspoon of dry)
Salt to taste
Pepper to taste
Send ingredients

Preparation

Heat oil in large skillet. Add the celery, carrots, onion, garlic and cook for about 5 minutes. Add meat and cook for 10 minutes over medium heat, stirring occasionally. Deglasa the pan with wine, let reduce. Add tomatoes and remaining ingredients and stir. Simmer for 1 hour. Serve over hot pasta, fresh.

Servings: 4

Preparation time: 15 min

Cooking time: 1 hr 15 min

Ready in: 1 hr 30 min

Country: Italy

Season / Occasion: All year

Main ingredient: Vegetables

Chicken breasts to the three cheeses with tomato sauce

2012-04-03T05:46:00.000-07:00

If you are looking for a way to surprise your family, and watch your economy be sure to try this recipe.

Ingredients

2 chicken breast halves, skinned and seeded, sliced in half lengthwise and flattened to ¼ inch thick
¼ cup shredded mozzarella Axaca or approx. 1 oz.
¼ cup shredded Monterey Jack cheese approx. 1 oz.
4 tablespoons olive oil
¼ cup chopped onion
2 cloves garlic, minced
1 jar (1 lb. 10 oz.) Pasta Sauce (pasta sauce) Ragu ® Old World Style ® Traditional
2 teaspoons chopped fresh rosemary
2 teaspoons chile de arbol crushed

Preparation

Preheat to 350 ° hon. Season chicken with salt and pepper and place over cheese on half of each piece. Fold the short ends in, and roll the chicken breasts squeezing them well. Tie them with string so they do not unroll. In a 12-inch skillet heat two tablespoons of olive oil and brown the chicken. Place in a square pan, 8-inch baking dish and bake for 12 minutes or until cooked through. In addition, heat the remaining olive oil in four-liter saucepan over medium heat and fry the onion and garlic, stirring Occasionally, for three minutes or until soft. Add the pasta sauce. Bring to a boil over high heat. Lower the heat to simmer, add the rosemary and chile and let it heat through the sauce. Serve chicken with sauce and garnish, if desired, with Parmesan cheese.

Servings: 4

Preparation time: 15 min

Cooking time: 22 min

Ready in: 37 min

Country: Italy

Season / Occasion: All year

Main Ingredient: Poultry

Cappuccino Granita

2012-04-03T05:43:00.000-07:00

Enjoy this refreshing dessert with the delicious taste of a cappuccino. It can be taken alone or together with grated chocolate, to give an even more intense flavor.

Ingredients

1/2 cup sugar
2 tablespoons of cocoa for baking, unsweetened
3 cups strong coffee, cold
1 cup vanilla or chocolate soy milk with clear

Preparation

1. Place baking dish in 13x9-inch glass in the freezer to cool. Meanwhile, in a medium bowl, mix all ingredients.

2. Pour into ice mold; freeze 30 minutes. When you begin to form ice crystals on the edges of the pan, stir the mixture with a fork. Freeze about 2 hours, stirring every 30 minutes until completely frozen

3. Remove the granita from freezer 15 minutes before serving. Scratch the surface with a fork and serve on individual plates for dessert. Decorate to taste.

Servings: 7

Preparation time: 2 hr 35 min

Ready in: 2 hr 35 min

Country: Italy

Season / Occasion: Summer

Main ingredient: Not specified

Quinotto

2012-04-03T05:39:00.000-07:00

Chef Ingrid Hoffmann shows you how to make this thick and creamy risotto with typically Mexican ingredients like chorizo. To get the perfect meal can also prepare Tropical Salad Caprese for dessert and Coconut Panna Cotta.

Ingredients

6 cups chicken broth, low sodium and fat, divided
2 cups uncooked quinoa
2 tablespoons olive oil
2 chorizos (sausages spicy Mexican), peeled (5 ½ oz)
1 tablespoon minced garlic (about 4 cloves)
Portobello mushrooms 2 large, cut into slices about ½ inch thick and diced (about 3 cups)
12 threads of saffron
2 tablespoons tequila
2 cups frozen green peas
1 cup heavy cream
½ cup (2 ounces) freshly grated Parmesan cheese
Salt and pepper to taste

Preparation

The spicy Mexican chorizo can be found in most grocery stores and ethnic markets. The ancient grain quinoa is in many grocery stores, especially if they have a section for "green" or organic. Health food stores have it. Briefly rinse the quinoa, takes away the saponin, a natural coating that quinoa has a bitter taste can result. sure to use a large 12-inch skillet.

1. Tibiar Put 6 cups of chicken broth in small saucepan over low heat. Keep warm.

2. Put the quinoa in a fine sieve and rinse well under cold water. Put it aside.

3. Heat 2 tablespoons olive oil in large skillet over medium heat. Add a dash of the chorizo and cook for 4 minutes until cooked meat, stirring frequently.

4. Then you add the garlic, mushrooms and saffron. Cook for 4 minutes or until mushrooms are tender and mixture is very fragrant, stirring frequently.

5. Add the tequila and cook for 30 seconds, stirring to loosen any bits stuck gold at the bottom of the pan.

6. Add the quinoa that has been reserved, peas and 4 cups warm chicken broth. Increase heat to medium-high and boil the mixture. Reduce heat and cook over low heat, uncovered for 12 minutes or until almost all liquid has evaporated and absorbed by the quinoa, stirring frequently.

7. Add a dash of the 2 cups of chicken broth, remaining. Simmer for 10 minutes more, stirring frequently, until liquid is almost absorbed and quinoa this tender.

8. Add the 2 cups of heavy cream. Let simmer for 10 minutes, stirring frequently until mixture has thickened.

9. Add a dash of Parmesan cheese ½ cup. Cook 1 minute or until melted and blended.

10. Add salt and pepper to taste

Chocolate Chip Banana Muffins

2012-04-03T05:37:00.000-07:00

These banana muffins are my kids' favorite. I adapt it for adults by adding chopped nuts or dried apricots.

Ingredients

1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt

Directions

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Servings: 4

Preparation time: 10 Min

Cooking time: 25 Min

Ready in: 35 Min

Cuisine: Italy

Season/Occasion: All seasons

Main ingredient: Flour

Wikicito

2012-04-03T05:30:00.000-07:00

The whiskey is a abebida d obtained by the distillation of fermented grain eu as barley, wheat, rye and corn.

Ingredients

3 oz. whiskey
6 oz. ginger beer (ginger ale)
2 tsp. mint simple syrup (recipe follows) simply minted syrup
1/2 oz. lemon juice
1 bunch of mint
1 slice lime
mint simple syrup
1 cup water
1 cup sugar
1/2 cup mint leaves

Preparation

To the syrup. In a small saucepan, combine sugar and water.
Boil and cook until sugar dissolves and syrup thickens slightly in a shaker with ice, combine whiskey, ginger ale, simple syrup and lemon juice. Shake and strain into glasses low. Decorate with a sprig of mint and a slice of lemon. Add the mint and refrigerate until completely cold.

Country: International

Season / Occasion: All year

Main ingredient: Not specified