INGREDIENTS:
8 corn tortillas 500 grs.
palmita cheese sour cream grated cheese
PREPARATION:
1. Cut cheese into strips palmita larger than tortillas and a finger thick.
2. Roll the tortilla and cheese to a close with a toothpick.
3. Then you fry in abundant oil and we're going to add a topping of sour cream and shredded cheese.
SALCHIAREPAS
INGREDIENTS:
2 cups cornmeal
Water
Polish or German sausage type Sal
vegetable oil
PREPARATION:
Develop mass placing the flour in a large bowl.
season with salt and add water little by little as you knead until desired consistency.
Apart cold sausage in its own fat and when well browned sausage wrap with the dough. taking care that it is well covered and cold in abundant oil.
When browned and crispy dough, remove from the pan and place on absorbent paper choriarepas.
Let stand a few minutes to warm up and go.
coleslaw salad
INGREDIENTS:
1 cup mayonnaise
1 tablespoon mustard
2 tablespoons sugar
3 tablespoons of vinegar
Sal
Pepper
3 cups green cabbage (about ½ head)
3 cups red cabbage (about ½ head)
1 large carrot, grated
PREPARATION:
Mix first 6 ingredients to form a uniform seasoning then stir the cabbage and carrots and mix with dressing, garnish with parsley.
GARLIC MUSHROOMS
INGREDIENTS:
1 / 4 pound of mushrooms
6 cloves garlic
70 grs. butter
Oil
Salt and pepper (to taste)
PREPARATION :
1. First you take away the chunks of mushrooms, this is because the mushrooms have different textures between the trunk and hat, you can save the logs to make a sauce or a cream.
2. Pass the hats of the mushrooms in plenty of water and drain well.
3. In a skillet that is "intensely hot, melted butter with a little oil and start cooking the mushrooms, cook until they begin to change color, then add the garlic, chop as finely as possible, and stir well.
4. Serve hot with a little chopped parsley over
PAPAS BLASTING
INGREDIENTS:
1 kg of Colombian potatoes (small) 1 cube
3 large onions 4 large tomatoes peeled and chopped (ripe)
2 tbsp butter 1 / 2 can of cream 2 tablespoons finely chopped cilantro 1 pinch onoto powder 1 cup shredded cheese
or
PREPARATION
: 1. Cook the potatoes with salt until soft.
2. In a skillet "intensely hot, place the butter and let melt, add the onion, tomatoes, annatto, the tablet of chicken broth and saute over medium heat for 5 minutes.
3. Stir in sour cream, cilantro and grated cheese. Mix well and continue cooking until cheese is completely melted.
4. Check the taste and season if necessary.
When serving, pour the stew over hot potatoes
PASTA WITH CHEESE AND HAM
INGREDIENTS:
250 grs. short or long pasta
1 / 2 pot cheese (the that comes in glass bottles)
½ cup cream
1 small can of drained corn
150 grs. diced ham
50 grs. Parmesan cheese
Salt and pepper (to taste)
PREPARATION :
1. In a small saucepan place the cream to boil, add the cheese, corn and ham, cooking just until cheese melt well, correcting the seasoning with salt and pepper.
2. Meanwhile, cook pasta in water with a little salt, drain.
3. Combine pasta with sauce and sprinkle some Parmesan cheese.
boil over SHRIMP WITH HERB MAYONNAISE
INGREDIENTS:
1 cup flour 2 eggs 1 / 2 cup milk Salt and black pepper (preferably freshly ground)
225 grs. shrimp, peeled and chopped Oil
Mayonnaise
Dill
Pickles PREPARATION:
1. Place flour in a bowl, making a hole in the middle, pour the eggs and some milk, mix and stir well with a wooden paddle until smooth.
2. Add the remaining milk and add salt and pepper. 3. Let dough rest for a period of 30 minutes and then Add a dash of shrimp. 4. Heat oil in a pan and pour the mixture in spoonfuls. Let fry until golden and crispy on both sides.
5. Let drain on paper towels and serve.
herb mayonnaise To
1. Put the mayonnaise in your preference, you have at home, a little dill, mustard and pickles.
Spaghetti Puttanesca
INGREDIENTS:
1 can of peeled tomatoes 3 tablespoons . olive oil 6 cloves garlic, minced 6 fresh basil leaves, crushed 2 anchovy filetitos 50 grs.
chopped black olives 2 tbsp.
chopped capers salt and pepper (to taste) 250 grs. spaghetti PREPARATION:
1. In a high-walled pan put a little olive oil, add "le tomato and anchovies and saute until tomatoes begin to make juicy, and anchovies to unravel.
2. Add olives, capers and saute for a few minutes, add basil and minced garlic last. Correct the salt and pepper. 3. Add olives, capers and saute for a few minutes. Add it to the final and correct basil flavor because all the ingredients have their own salt.
4. Stir in pasta and sauté again.
Serve hot.
VEGETABLE CHOP SUEY
INGREDIENTS: 1 carrot 1 red pepper
1 onion 1 leek
2 cloves garlic, crushed 1 zucchini 1 / 2 cabbage, bean sprouts (to taste) 1 / 3 cup oil 2 tbsp .
soy sauce 1 / 16 tsp.
ground pepper 1 cdta.de sugar 1 / 2 cup tomatoes, chopped, peeled and seeded 1 / 4 cup vegetable broth 1 tbsp
. cornflour (cornstarch) 2 tbsp
.
water PREPARATION:
1. Peel and chop vegetables. In a pot put the oil to heat. Add carrot, bell pepper, onion, leek, garlic and zucchini and cook until soft but not too put.
2. Add soy sauce, pepper, sugar and cook about 3 minutes.
3. Then the tomato along with the broth and remaining ingredients and cook for about 2 minutes.
4. Then you add the cornstarch (cornflour starch) dissolved in 2 tablespoons of water, put over medium heat, cook for about 2 minutes and remove from heat.
SALAD CAPRESSE
INGREDIENTS:
1 large plum tomatoes
1 buffalo mozzarella
1 cup olive oil
Basil
Sal
Pepper
PREPARATION:
Cut the tomato and mozzarella slices more or less similar and placed on a plate by sandwiching a slice of tomato and mozzarella cheese, For the dressing in a blender place 3 leaves of basil and liquefies with olive oil, strain and obtain a basil oil with which dress the salad, you end up with salt and pepper to taste.
0 comments:
Post a Comment