The document provides recipes for a variety of Mexican dishes including arroz blanco (white rice), baked tamales, carne asada (grilled steak), chalupas (fried corn tortillas), chiles rellenos (stuffed peppers), chipotle sauce, enchiladas, frijoles charros (refried beans), guacamole, menudo (tripe soup), paella, pecan pie, pork carnitas, and more. Each recipe is presented in list format with ingredients and instructions to make the dish. The document serves as a sampler of authentic Mexican recipes.
This document provides recipes for 24 classic Italian dishes ranging from appetizers to main courses to desserts. It includes recipes for antipasto, polenta, bruschetta, pasta dishes like fettuccine and manicotti, eggplant parmigiana, bread, risotto, gnocchi, caponata, and desserts like tiramisu and spumone. The recipes provide instructions on ingredients and steps to make authentic Italian cuisine at home.
This document provides recipes that can be made in a slow cooker or crockpot. It includes 27 recipes across various cuisines ranging from pork chops to bread pudding. The recipes include ingredients and instructions for assembly and cooking times in a crockpot. An introduction provides context for the variety of slow cooker recipes included.
The document is an E-Cookbook that provides recipes for 19 different soup recipes. It includes the titles of the soups and their basic ingredients listed in paragraph form. The document contains the full recipes for each soup that typically include 3-5 steps to prepare the soup. It concludes by mentioning some additional soups included in the full E-Cookbook.
This document provides information about typical French foods, stores, and recipes. It discusses common meals in France such as steak frites and poulet frites. It also mentions common breads like baguette and desserts like mousse au chocolat and crème brûlée. The document lists major grocery store chains in France and notes that French people frequently shop at open-air markets. It then provides recipes for dishes like basil palmiers, roasted lemon rosemary chicken, chocolate mousse, boeuf bourguignon, Brive style braised rabbit, cognac shrimp with beurre blanc sauce, and chocolate mousse.
Hungry for some beef alhambra, ham risotto or mint lamb? You don't have to go to a fancy restaurant to satisfy your craving. You can prepare these special recipes yourself. Grab this pdf reproduction by Susan Alexander Truffles to learn how.
This document provides a recipe index for Filipino recipes from the RecipeSource website. It includes an introduction to RecipeSource and lists 54 Filipino recipes split across multiple pages. The recipes include main dishes, soups, baked goods, and desserts that are typical of Filipino cuisine such as Adobo dishes, Lumpia, Pancit, and Leche Flan. Clicking on a recipe title would take you to the full recipe page with ingredients and instructions.
This document provides information about different types of food and beverage operations in a hotel setting. It compares and contrasts a coffee shop, specialty restaurant, and banquet facilities. It also includes details about menu items, cooking methods like tandoor and frying, and pros and cons of different types of cooking.
This document provides recipes for 24 classic Italian dishes ranging from appetizers to main courses to desserts. It includes recipes for antipasto, polenta, bruschetta, pasta dishes like fettuccine and manicotti, eggplant parmigiana, bread, risotto, gnocchi, caponata, and desserts like tiramisu and spumone. The recipes provide instructions on ingredients and steps to make authentic Italian cuisine at home.
This document provides recipes that can be made in a slow cooker or crockpot. It includes 27 recipes across various cuisines ranging from pork chops to bread pudding. The recipes include ingredients and instructions for assembly and cooking times in a crockpot. An introduction provides context for the variety of slow cooker recipes included.
The document is an E-Cookbook that provides recipes for 19 different soup recipes. It includes the titles of the soups and their basic ingredients listed in paragraph form. The document contains the full recipes for each soup that typically include 3-5 steps to prepare the soup. It concludes by mentioning some additional soups included in the full E-Cookbook.
This document provides information about typical French foods, stores, and recipes. It discusses common meals in France such as steak frites and poulet frites. It also mentions common breads like baguette and desserts like mousse au chocolat and crème brûlée. The document lists major grocery store chains in France and notes that French people frequently shop at open-air markets. It then provides recipes for dishes like basil palmiers, roasted lemon rosemary chicken, chocolate mousse, boeuf bourguignon, Brive style braised rabbit, cognac shrimp with beurre blanc sauce, and chocolate mousse.
Hungry for some beef alhambra, ham risotto or mint lamb? You don't have to go to a fancy restaurant to satisfy your craving. You can prepare these special recipes yourself. Grab this pdf reproduction by Susan Alexander Truffles to learn how.
This document provides a recipe index for Filipino recipes from the RecipeSource website. It includes an introduction to RecipeSource and lists 54 Filipino recipes split across multiple pages. The recipes include main dishes, soups, baked goods, and desserts that are typical of Filipino cuisine such as Adobo dishes, Lumpia, Pancit, and Leche Flan. Clicking on a recipe title would take you to the full recipe page with ingredients and instructions.
This document provides information about different types of food and beverage operations in a hotel setting. It compares and contrasts a coffee shop, specialty restaurant, and banquet facilities. It also includes details about menu items, cooking methods like tandoor and frying, and pros and cons of different types of cooking.
This document provides recipes for cooking Australian lamb in various ways, including on the grill, in the oven, and on the stove. It begins with an introduction to Australian lamb and how it can be easily prepared. Several recipes are then provided in detail for grilling lamb chops, kebabs, burgers, and racks. The document concludes with a cooking guide, storage tips, and a reference to finding more recipes online.
This document provides a recipe for Snapper Fennel Confit Bell Pepper Relish that serves 4 people and takes 1 hour and 30 minutes to prepare. It involves making a fennel confit by cooking fennel in chicken stock and spices in a vacuum-sealed bag, and a bell pepper relish by cooking peppers, sugar, vinegar and spices into a syrup. The finished dish is pan-seared snapper served with the fennel confit and bell pepper relish.
If you want a sample keto meal plan with recipes and guidance then look no further. One of the most shared keto diet meal plans on the internet, you'll find everything you need to start a keto diet.
These Keto Ham, Cheddar and Jalapeno Bites have just 1 net carb each, making them perfect for low carb meal prep!
These summaries provide the key details about grilling steaks with a garlic-based marinade and recipes for beef stew and cranberry meatballs:
1) A garlic-based marinade containing olive oil, lemon juice, Worcestershire sauce, and pepper is used to flavor New York strip or ribeye steaks before grilling.
2) A recipe for beef stew includes beef cubes browned and simmered in oxtail soup mix and water along with carrots, potatoes, and mixed vegetables.
3) Cranberry meatballs made with ground beef and pork combined with eggs, breadcrumbs, parsley, Worcestershire sauce and seasonings are baked and can be frozen for later use in gravy or dishes.
At Ericsson, we believe that cultural diversity enriches our every working day. And with more than 115,000 people, speaking 193 different languages, based in more than 180 countries, we have so much that we can share - our diverse experiences; our knowledge and expertise; our different ideas, thoughts and perspectives; and our love of food. Food brings us together as families, people and communities. In this eBook, see how food and culture make our employees unique but also bring us together as One Ericsson. Our people and their diverse experiences are the key ingredients in our global success. We hope you enjoy it!
The document provides information on classifying and making different types of soups according to enterprise standards. Soups are classified into clear soups, which are not thickened, and thick soups, which are thickened using ingredients like flour or cream. Clear soups include consommé, made from clarified stock, and bouillon, made by stewing ingredients in water. The document discusses various thick soups like purees, veloutés thickened with roux, creams thickened with béchamel, bisques containing shellfish, and chowders containing potatoes. It provides recipes for soups like chicken consommé, mushroom velouté, and crab and shrimp bisque. The document also
The document discusses appetizers and hors d'oeuvres. It defines hors d'oeuvres as small bites served before a meal that stimulate the appetite. Common types include canapés, which are small open-faced sandwiches, and finger foods. Effective hors d'oeuvres are fresh, flavorful, and visually appealing. They are generally served in one or two bites. The document also covers traditional appetizers from different cultures around the world.
The document provides recipes from 10 European countries contributed by students and teachers. It begins with an introduction from the editors in Cyprus. The Cypriot section provides 3 recipes: a traditional egg and lemon soup, taro root dish, and rose water dessert. The Danish section gives 4 variations of a roasted pork dish with ingredients and instructions. The French section offers recipes for madeleines and a gratin dauphinois. The Lithuanian recipe is for traditional donuts. The Maltese contributors provide 4 dishes: seabream, baked macaroni, lightly fried fish, and cookies.
Ladder, Cellar and Utensils - Important Ingredients and Tools for Excellent C...Susan Alexander
This document provides a list of recommended ingredients, alcohol, and kitchen utensils for excellent cooking. It is divided into several sections:
The Larder lists canned and dried ingredients such as soups, herbs, spices, sauces, and prepared foods.
The Cellar lists different types of alcohol including spirits, wines, and liqueurs needed for recipes and menus.
The Utensils section recommends small appliances, cookware, and tools to make cooking a pleasure, including knives, pans, bowls, and various other kitchen implements. It notes that quality tools are important for easy and safe cooking.
The document provides recipes organized into different categories including family meals, vegan recipes, weight loss diets, desserts, appetizers, and drinks. The family meals section includes 15 chicken recipes ranging from Ruby Chicken with cranberries to Oregano Chicken to Buffalo Chicken Salad. The recipes generally require fewer than 10 ingredients and provide instructions in 3 steps or fewer, meant to be easy and quick to make.
Stocks are flavorful liquids made by simmering ingredients like bones, vegetables, and herbs in water. They are used to make soups, sauces, and stews. There are two main types of stocks - white stocks made from ingredients like chicken, beef, or fish bones and vegetables, and brown stocks made from roasted bones to produce a richer color and flavor. Common ingredients used in stocks include mirepoix, herbs, and water. Stocks can also be reduced to make glazes, which are thick and syrupy liquids used to flavor other dishes.
This document provides definitions and classifications for hors d'oeuvres and appetizers. It begins by defining hors d'oeuvres according to Escoffier as small tidbits meant to stimulate appetite or spirit. Hors d'oeuvres can be solid or liquid and are served before the main course. The document then classifies hors d'oeuvres based on ingredients like meat, fish, eggs, vegetables or fruit. It also distinguishes between cold hors d'oeuvres, hot hors d'oeuvres, zakuski, and canapés. Zakuski are large Russian hors d'oeuvres topped with meats, fish or vegetables
Stocks form the base for many soups and sauces. They are made by simmering bones, vegetables, and aromatics in water. The four essential parts of all stocks are a major flavoring ingredient like bones, a liquid like water, mirepoix (a mixture of chopped onions, carrots, and celery), and aromatics like herbs and spices. Common types of stocks include white, brown, fish, and vegetable stocks. Proper preparation and cooling of stocks is important for food safety. Sauces are used to add flavor, moisture and visual appeal to dishes. There are five classical grand sauces that are used to create many derivative sauces. Soups can be clear or thick and come
The document provides specifications for the Supreme Range Cooker made by Waterford Stanley Ltd. It includes the dimensions, weight, power ratings, and oven capacities of the range cooker. Key features include five gas hobs, two large fan ovens (one of which is programmable), a high-speed ceramic grill, and a slow cooking oven. Installation requires a 1000mm space and the range is available in natural gas or electric models.
There are six basic types of sauces - mayonnaise, hollandaise, tomato, brown, velouté, and béchamel. The document then discusses the five "mother sauces" - béchamel, velouté, hollandaise, tomato, and demi-glace - which are fundamental sauce types that can be used to create hundreds of other sauces. Recipes for each of the five mother sauces are provided.
1. The document discusses stocks, sauces, and soups. It provides details on different types of stocks such as white stock, brown stock, and fish stock.
2. For sauces, it outlines the purpose of sauces and sauce structures. The main sauce families discussed are leading sauces, small sauces, and derivatives.
3. Regarding soups, it distinguishes between clear soups, thick soups, and specialty soups. Clear soups include broths and consommés. Thick soups involve cream soups, purees, bisques, and chowders.
The document provides information on preparing various hot and cold sauces. It discusses mother sauces like béchamel, velouté, espagnole, and hollandaise sauces. It also covers cold sauces like vinaigrette and mayonnaise. The document details recipes for vinaigrette and mayonnaise dressings. It concludes by covering thickening agents, seasonings, and flavorings used for making sauces.
Este documento presenta una receta para pollo relleno con sopa de cebollas asadas. Incluye instrucciones para preparar el pollo relleno con tomate, albahaca y aceitunas enrollado en papel de aluminio y cocinado en agua hirviendo. También proporciona instrucciones para preparar la sopa de cebollas asadas cocinadas en papel de aluminio al horno y luego licuadas con caldo. Al servir, se coloca el pollo relleno sobre la sopa caliente y se decora con albahaca
Este documento presenta una ley que introduce modificaciones a la ley N°18.838 que crea el Consejo Nacional de Televisión de Chile. Las principales modificaciones son ampliar las funciones del Consejo para que supervise todos los servicios de televisión, incluyendo la televisión digital terrestre, establecer criterios para garantizar el pluralismo en la composición del Consejo, y otorgarle atribuciones para promover y financiar contenidos educativos y culturales en la televisión.
This document provides an introduction and table of contents for a book titled "Serious Kitchen Play" by George Erdosh, Ph.D. The book covers a wide range of topics related to food and cooking, including ingredients like meat, seafood, vegetables, grains, dairy and eggs. It aims to debunk kitchen myths through testing and provide guidance for simple, efficient cooking using fresh, common ingredients. The author draws on years of research and experimentation in the culinary field.
El restaurante Madera y Carbón busca representar la gastronomía colombiana a través de sus platos regionales. Su misión es internacionalizar la cocina del país y que los visitantes disfruten de este invento maravilloso. La carta destaca los principales platos de las diferentes regiones de Colombia e invita a compartir como en familia.
El documento describe los estándares y formatos clave relacionados con la transición a HDTV, incluyendo ATSC, DVB, SMPTE y otros. Explica conceptos como formatos de imagen, compresión MPEG, audio multicanal, equipos de monitoreo Tektronix y más. También cubre temas como mediciones de señales digitales, construcción del diagrama de ojo, timing horizontal y más.
This document provides recipes for cooking Australian lamb in various ways, including on the grill, in the oven, and on the stove. It begins with an introduction to Australian lamb and how it can be easily prepared. Several recipes are then provided in detail for grilling lamb chops, kebabs, burgers, and racks. The document concludes with a cooking guide, storage tips, and a reference to finding more recipes online.
This document provides a recipe for Snapper Fennel Confit Bell Pepper Relish that serves 4 people and takes 1 hour and 30 minutes to prepare. It involves making a fennel confit by cooking fennel in chicken stock and spices in a vacuum-sealed bag, and a bell pepper relish by cooking peppers, sugar, vinegar and spices into a syrup. The finished dish is pan-seared snapper served with the fennel confit and bell pepper relish.
If you want a sample keto meal plan with recipes and guidance then look no further. One of the most shared keto diet meal plans on the internet, you'll find everything you need to start a keto diet.
These Keto Ham, Cheddar and Jalapeno Bites have just 1 net carb each, making them perfect for low carb meal prep!
These summaries provide the key details about grilling steaks with a garlic-based marinade and recipes for beef stew and cranberry meatballs:
1) A garlic-based marinade containing olive oil, lemon juice, Worcestershire sauce, and pepper is used to flavor New York strip or ribeye steaks before grilling.
2) A recipe for beef stew includes beef cubes browned and simmered in oxtail soup mix and water along with carrots, potatoes, and mixed vegetables.
3) Cranberry meatballs made with ground beef and pork combined with eggs, breadcrumbs, parsley, Worcestershire sauce and seasonings are baked and can be frozen for later use in gravy or dishes.
At Ericsson, we believe that cultural diversity enriches our every working day. And with more than 115,000 people, speaking 193 different languages, based in more than 180 countries, we have so much that we can share - our diverse experiences; our knowledge and expertise; our different ideas, thoughts and perspectives; and our love of food. Food brings us together as families, people and communities. In this eBook, see how food and culture make our employees unique but also bring us together as One Ericsson. Our people and their diverse experiences are the key ingredients in our global success. We hope you enjoy it!
The document provides information on classifying and making different types of soups according to enterprise standards. Soups are classified into clear soups, which are not thickened, and thick soups, which are thickened using ingredients like flour or cream. Clear soups include consommé, made from clarified stock, and bouillon, made by stewing ingredients in water. The document discusses various thick soups like purees, veloutés thickened with roux, creams thickened with béchamel, bisques containing shellfish, and chowders containing potatoes. It provides recipes for soups like chicken consommé, mushroom velouté, and crab and shrimp bisque. The document also
The document discusses appetizers and hors d'oeuvres. It defines hors d'oeuvres as small bites served before a meal that stimulate the appetite. Common types include canapés, which are small open-faced sandwiches, and finger foods. Effective hors d'oeuvres are fresh, flavorful, and visually appealing. They are generally served in one or two bites. The document also covers traditional appetizers from different cultures around the world.
The document provides recipes from 10 European countries contributed by students and teachers. It begins with an introduction from the editors in Cyprus. The Cypriot section provides 3 recipes: a traditional egg and lemon soup, taro root dish, and rose water dessert. The Danish section gives 4 variations of a roasted pork dish with ingredients and instructions. The French section offers recipes for madeleines and a gratin dauphinois. The Lithuanian recipe is for traditional donuts. The Maltese contributors provide 4 dishes: seabream, baked macaroni, lightly fried fish, and cookies.
Ladder, Cellar and Utensils - Important Ingredients and Tools for Excellent C...Susan Alexander
This document provides a list of recommended ingredients, alcohol, and kitchen utensils for excellent cooking. It is divided into several sections:
The Larder lists canned and dried ingredients such as soups, herbs, spices, sauces, and prepared foods.
The Cellar lists different types of alcohol including spirits, wines, and liqueurs needed for recipes and menus.
The Utensils section recommends small appliances, cookware, and tools to make cooking a pleasure, including knives, pans, bowls, and various other kitchen implements. It notes that quality tools are important for easy and safe cooking.
The document provides recipes organized into different categories including family meals, vegan recipes, weight loss diets, desserts, appetizers, and drinks. The family meals section includes 15 chicken recipes ranging from Ruby Chicken with cranberries to Oregano Chicken to Buffalo Chicken Salad. The recipes generally require fewer than 10 ingredients and provide instructions in 3 steps or fewer, meant to be easy and quick to make.
Stocks are flavorful liquids made by simmering ingredients like bones, vegetables, and herbs in water. They are used to make soups, sauces, and stews. There are two main types of stocks - white stocks made from ingredients like chicken, beef, or fish bones and vegetables, and brown stocks made from roasted bones to produce a richer color and flavor. Common ingredients used in stocks include mirepoix, herbs, and water. Stocks can also be reduced to make glazes, which are thick and syrupy liquids used to flavor other dishes.
This document provides definitions and classifications for hors d'oeuvres and appetizers. It begins by defining hors d'oeuvres according to Escoffier as small tidbits meant to stimulate appetite or spirit. Hors d'oeuvres can be solid or liquid and are served before the main course. The document then classifies hors d'oeuvres based on ingredients like meat, fish, eggs, vegetables or fruit. It also distinguishes between cold hors d'oeuvres, hot hors d'oeuvres, zakuski, and canapés. Zakuski are large Russian hors d'oeuvres topped with meats, fish or vegetables
Stocks form the base for many soups and sauces. They are made by simmering bones, vegetables, and aromatics in water. The four essential parts of all stocks are a major flavoring ingredient like bones, a liquid like water, mirepoix (a mixture of chopped onions, carrots, and celery), and aromatics like herbs and spices. Common types of stocks include white, brown, fish, and vegetable stocks. Proper preparation and cooling of stocks is important for food safety. Sauces are used to add flavor, moisture and visual appeal to dishes. There are five classical grand sauces that are used to create many derivative sauces. Soups can be clear or thick and come
The document provides specifications for the Supreme Range Cooker made by Waterford Stanley Ltd. It includes the dimensions, weight, power ratings, and oven capacities of the range cooker. Key features include five gas hobs, two large fan ovens (one of which is programmable), a high-speed ceramic grill, and a slow cooking oven. Installation requires a 1000mm space and the range is available in natural gas or electric models.
There are six basic types of sauces - mayonnaise, hollandaise, tomato, brown, velouté, and béchamel. The document then discusses the five "mother sauces" - béchamel, velouté, hollandaise, tomato, and demi-glace - which are fundamental sauce types that can be used to create hundreds of other sauces. Recipes for each of the five mother sauces are provided.
1. The document discusses stocks, sauces, and soups. It provides details on different types of stocks such as white stock, brown stock, and fish stock.
2. For sauces, it outlines the purpose of sauces and sauce structures. The main sauce families discussed are leading sauces, small sauces, and derivatives.
3. Regarding soups, it distinguishes between clear soups, thick soups, and specialty soups. Clear soups include broths and consommés. Thick soups involve cream soups, purees, bisques, and chowders.
The document provides information on preparing various hot and cold sauces. It discusses mother sauces like béchamel, velouté, espagnole, and hollandaise sauces. It also covers cold sauces like vinaigrette and mayonnaise. The document details recipes for vinaigrette and mayonnaise dressings. It concludes by covering thickening agents, seasonings, and flavorings used for making sauces.
Este documento presenta una receta para pollo relleno con sopa de cebollas asadas. Incluye instrucciones para preparar el pollo relleno con tomate, albahaca y aceitunas enrollado en papel de aluminio y cocinado en agua hirviendo. También proporciona instrucciones para preparar la sopa de cebollas asadas cocinadas en papel de aluminio al horno y luego licuadas con caldo. Al servir, se coloca el pollo relleno sobre la sopa caliente y se decora con albahaca
Este documento presenta una ley que introduce modificaciones a la ley N°18.838 que crea el Consejo Nacional de Televisión de Chile. Las principales modificaciones son ampliar las funciones del Consejo para que supervise todos los servicios de televisión, incluyendo la televisión digital terrestre, establecer criterios para garantizar el pluralismo en la composición del Consejo, y otorgarle atribuciones para promover y financiar contenidos educativos y culturales en la televisión.
This document provides an introduction and table of contents for a book titled "Serious Kitchen Play" by George Erdosh, Ph.D. The book covers a wide range of topics related to food and cooking, including ingredients like meat, seafood, vegetables, grains, dairy and eggs. It aims to debunk kitchen myths through testing and provide guidance for simple, efficient cooking using fresh, common ingredients. The author draws on years of research and experimentation in the culinary field.
El restaurante Madera y Carbón busca representar la gastronomía colombiana a través de sus platos regionales. Su misión es internacionalizar la cocina del país y que los visitantes disfruten de este invento maravilloso. La carta destaca los principales platos de las diferentes regiones de Colombia e invita a compartir como en familia.
El documento describe los estándares y formatos clave relacionados con la transición a HDTV, incluyendo ATSC, DVB, SMPTE y otros. Explica conceptos como formatos de imagen, compresión MPEG, audio multicanal, equipos de monitoreo Tektronix y más. También cubre temas como mediciones de señales digitales, construcción del diagrama de ojo, timing horizontal y más.
Good eats, a treasury of favorite recipesFree lancer
This document contains over 80 recipes organized by category and covering a wide range of dishes from appetizers to desserts. Recipes include 10 Minute Apple Sauce, AB's B and B's pickles, Alton Brown's Congealed Christmas Salad, Baker Baker stuffed apples, The Baked Potato, Banana Splitsville, Better than Grannies Creamed Corn, Big Cheese Squeeze grilled cheese, and Bird to the Last Drop chicken recipe. The recipes provide instructions for making favorite dishes across many cuisines.
The document provides recipes for four different almond-flavored cookies: Almond Bars, Almond Bonbons, Almond Macaroons, and Almond-Filled Crescents. It also includes preparation instructions, baking times and temperatures, ingredients lists, nutritional information, and cooking tips for each recipe. The recipes utilize common ingredients like butter, sugar, flour, eggs, and almond paste or extract to create classic baked goods.
The document provides an index and collection of sauce and marinade recipes. It includes indexes and collections for alfredo sauces, marinades, pesto, potsticker dipping sauces, and more. Specifically, it shares collections of chicken marinade recipes including honey mustard marinade, lemon marinade, and red wine marinade. It also shares a collection of diverse marinade recipes including brandied marinade for chicken, garlic honey marinade for chicken, and marinade for chicken and pork.
This document provides an overview of Thai street food and its history and culture. It discusses how Thai street food was influenced by both Thai and Chinese traditions. Street food vendors originally used bamboo poles and baskets but now use carts to serve communities. The document also highlights a woman in Suphanburi who sells curries and noodles from her cart, maintaining a street food tradition. Desserts are an important part of Thai culture and eaten at any time of day.
The document is a cookbook titled "The Versatile Egg Cookbook" that contains over 100 egg-based recipes organized into chapters. It provides recipes for dishes like Apple Raisin Bread Pudding, Arroz con Huevos (rice with eggs), Asparagus Tomato Quiche, Asparagus Crepes Mornay, Autumn Pumpkin Souffle, and Bacon & Egg Breakfast Rolls. Each recipe includes a list of ingredients and instructions for preparation.
Este documento habla sobre la gastronomía de Argentina. Explica que la cocina argentina tiene orígenes europeos y describe algunos platos típicos como la pasta italiana, las empanadas españolas y los postres alemanes. También menciona que los argentinos comen mucha carne, especialmente de ternera, y beben vino y mate.
Este documento describe la composición del aceite de oliva. Se divide en dos fracciones principales: la fracción mayoritaria (98-99%), compuesta principalmente de triglicéridos, diglicéridos, monoglicéridos y ácidos grasos; y la fracción minoritaria (2%), que incluye compuestos volátiles, polifenoles, tocoferoles y esteroles. La fracción mayoritaria contiene ácidos grasos como el oleico, palmítico y linoleico. El triglicérido mayoritario es la trioleína.
Tom Kime is an internationally renowned chef who has traveled extensively in Asia, Europe, the Middle East, and South America researching street foods. His book Street Food includes over 90 recipes from around the world, each with clear instructions and a close-up photo. The book is organized by region and includes recipes from India and Sri Lanka, Southeast Asia, Latin America, Europe, North Africa, and the Middle East. In addition to the recipes, the book provides menu ideas and suggestions for mixing and matching recipes to create authentic street food-inspired meals for parties and gatherings.
This document provides recipes for salsas and drinks including margaritas and sangria. It includes over 30 salsa recipes with ingredients and instructions, ranging from fruit salsas to tomato based salsas to roasted pepper salsas. It also includes sections on handling hot peppers and roasting peppers. Additionally, it provides recipes and instructions for classic margaritas, sangria and other drinks.
Los ajíes pertenecen al género Capsicum. Son ricos en nutrientes como vitamina A, C y minerales. Tienen un fuerte sabor picante debido a la capsaicina, la cual estimula la circulación y tiene propiedades analgésicas y antibióticas. Los ajíes se utilizan comúnmente para sazonar diversos platos y tienen efectos beneficiosos para la salud como aliviar el dolor y mejorar la digestión.
Troop 928 is based in Houston, Texas. This document contains recipes and cooking tips for backpacking and camping trips. It provides guidelines for meal planning using the food pyramid, lists common ingredients and their measurements, and offers substitutions and equivalents. Cooking methods and adjustments for altitude are also discussed to ensure nutritious meals in the outdoors.
Este documento describe un nuevo modelo de baño maría de temperatura constante llamado noon® diseñado específicamente para cocineros. El noon® ofrece mayor precisión y control de temperatura que los modelos anteriores, lo que permite cocinar alimentos de manera más exacta a baja temperatura. El documento también explica los beneficios y aplicaciones de la cocina a baja temperatura.
The document is an e-cookbook containing 27 Italian recipes organized into sections. Some of the recipes included are: antipasto, basic polenta, tomato bruschetta, fettucini Romano, calamari imbottiti, focaccia Versiliese, eggplant parmigiana, caponata, basic Italian bread, risotto alla Parmigiana, gnocchi alla Giordano, manicotti, torta di spinaci, meatballs, insalata Caprese, pasta alla Caruso, pasta dough, tiramisu, pasta e fagioli, cavatelli sausage with broccoli, angel hair with balsamic tomatoes, spum
This document provides recipes that can be made in a slow cooker or crockpot. It includes 27 recipes across various cuisines ranging from pork chops to bread pudding. The recipes include ingredients and instructions for combining and cooking the ingredients in a crockpot. Common cooking directions include placing ingredients in the crockpot and cooking on low for 6-8 hours.
The document is a cookbook from Homestead Culinary Club containing 13 recipes contributed by students, teachers, and staff. It includes an introduction from the Culinary Club officers welcoming readers and explaining that the cookbook contains both savory and sweet recipes as well as video tutorials and personal stories. The cookbook then presents the recipes divided into sections for savory dishes and sweets. The recipes include dishes like linguini and clams, kimchi jjigae, chicken tikka masala, gyoza, chuck roast beef, peanut butter pasta, almond tofu, ginger cookies, coconut pudding, and more.
10 BEST DINNER RECIPES BRILLIANTLY MADE WITH COCKTAILS.pdfHaider ali
This document provides recipes for 10 dinner dishes that incorporate cocktails. The first recipe is for a Mushroom Thyme Sherry Soup. The second is a Bourbon Whipped Cream dessert. The third is a Cuervo & Tecate Pork Carnitas dish served with tortillas and toppings. The document continues providing recipes and cocktail pairing suggestions for additional dishes.
The document provides recipes for traditional British dishes such as fish and chips, roast beef with Yorkshire pudding, and Cumberland sausage. It describes how to make the batter for deep frying fish, roast a joint of beef, and make Yorkshire pudding from a batter to accompany the roast beef. Details are also provided on making Cumberland sausage using minced pork, seasonings, and sausage skins.
The document provides a recipe for cranberry brisket. It calls for flour, beef broth, cranberry sauce, cranberry juice, garlic, rosemary, onion slices, salt, and pepper. The brisket is seasoned and placed fat side up in a roasting pan with the onion slices and cranberry sauce mixture. It bakes covered at 350°F for 3 to 3.5 hours until tender, basting occasionally. The brisket is then sliced across the grain and served with the onion and pan juices. The recipe serves 12 people.
This document provides a sampler of recipes for diabetics. It includes an introduction and table of contents listing 38 recipes. The recipes range from main dishes like chicken tacos and turkey burgers to desserts like chocolate mousse and coconut sweets. Each recipe includes nutritional information like calories, carbohydrates, and diabetic exchanges.
This document provides a sampler of recipes for diabetics. It includes an introduction and table of contents listing 38 recipes. The recipes range from main dishes like chicken tacos and turkey burgers to desserts like chocolate mousse and coconut sweets. Each recipe includes nutritional information like calories, carbohydrates, and diabetic exchanges.
This document provides a sampler of recipes for diabetics. It includes an introduction and table of contents listing 38 recipes. The recipes range from main dishes like chicken tacos and color chicken stew to desserts like chocolate mousse and coconut sweets. Each recipe includes nutritional information like calories, carbohydrates, and diabetic exchanges.
Would You Like to Know Exactly What to Eat to Lose Fat and Get Healthy Without Giving Up Your Favorite Foods or Starving Yourself?
If you're serious about achieving permanent fat loss and a complete health transformation while eating your favorite foods every meal…
Here’s The Deal:
In my opinion, the nutrition industry is hopelessly broken. Instead of helping people improve their health and overall physical appearance, the world is filled with myths, scams, and flat-out lies.
I mean, it’s obvious the current dietary guidelines don’t work. Just look at the stats. 71.6% of American adults aged 20 and above are overweight, of which more than half are obese![1]
Now, if you’re one of the millions of people who follow all the nutrition rules outlined by health and fitness “gurus” but still carry excess fat, it is not your fault!
The Truth Is:
No matter how genetically “doomed” you may think you are, and no matter how frustrated you may feel after trying and discarding many diets, you absolutely can have the lean and alluring body of your dreams.
You see, getting into fantastic shape isn't nearly as cruel as nutrition and fitness “gurus” want you to believe. In fact, if you avoid the four most common and catastrophic diet mistakes, shaping your dream figure is actually a simple process.
Ketosis Gives You an “Unfair” Advantage on Your Fat Loss Goals
There Are Six Reasons Why the Keto Diet Is the Holy Grail for Fat Loss
Significantly increases fat burning
As mentioned earlier, insulin is the enemy of fat loss. Elevated levels of this hormone blunt fat burning, all while shuttling energy in your bloodstream into your fat cells.
On a keto diet, however, insulin levels drop, which not only benefits your health but also significantly boosts fat burning.
It’s simple and easy to follow
The keto diet is very simple to follow, and you’ll enjoy yourself as you diet. After all, what’s not to love about losing fat while being able to eat tasty, high-fat foods like bacon, eggs, cheese, and steak?
Hunger cravings will fade
I'll tell you a secret. You'll never lose fat and keep it off on any diet that leaves you hungry. Hunger is an irresistible force. Sooner or later, hunger always defeats willpower.
That’s why nearly all diets fail. Eventually, you can’t take the cravings anymore, and you’ll regain all that lost weight by binging. On top of that, you’ll likely gain some extra weight to boot.
The keto diet, however, brings hunger to a dead-end stop. When you go keto, you won’t feel hungry. That's why this eating style is superior for losing fat and keeping it off.
In others words, you’ll not only look fantastic in the “after” photo but also in the “after the after” photo.
You don’t have to exercise to reap the benefits
You do not have to work out to lose fat on the keto diet. However, since following a keto diet will boost your energy levels drastically after around one week, you will probably become more active, which may motivate you to exercise. That
This document contains 14 sections with recipes for easy camping meals. It was written by Jake Woodman and provides over 101 recipes for cooking while camping. The recipes include dishes like camp pasta, camp potatoes, baked potatoes, pizza treats, spaghetti carbonara, berry stew, roasted corn, pumpkin cakes, power bars, fried rice, pork and beans, chicken in foil, corned beef and cabbage, and a dandelion salad. For each recipe, it provides a list of ingredients and instructions for preparation. It encourages home cooked meals while camping and enjoying time in the outdoors.
More Than Gourmet is the world's leading producer of all-natural classic French stocks & sauces, while also a helpful supplier of recipes for all occasions, cooking skills and dietary lifestyles
This document provides recipes that are approved by ChefMD for people with diabetes. It includes over 100 quick and easy recipes, over 200 meatless recipes, and individual recipes for items like frittatas, soups, chicken, breads and more. The recipes include ingredients and instructions for home cooking.
This document provides information about Relish Magazine, including:
1) Relish Magazine is America's most widely read food magazine, distributed in over 500 newspapers nationwide.
2) The document introduces the Relish Cooking Show, which shares recipes and stories from the magazine to bring food to life.
3) It provides the contact information for Relish Magazine, including their website relish.com where more recipes, blogs and stories can be found.
The document provides quick and easy dinner recipes from Nepalese and international cuisines that can be made in 30 minutes or less. It includes traditional Nepalese dishes like Dal Bhat, Chicken Chow Mein and Momos as well as international options like Spaghetti Carbonara, Chicken Tikka Masala and grilled cheese sandwiches. The recipes allow busy people to have nutritious homemade meals without much time or effort.
This document provides recipes for traditional British foods including fish and chips, Wellington beef, bangers and mash, and modern British dishes like bacon-wrapped roast partridge and lentils. It also includes directions for making quick fish cakes, vegan mushroom rolls, and the German-inspired cake Baumkuchen. The recipes highlight ingredients and cooking methods for classic British meals as well as innovative modern British cuisine.
This document provides recipes for traditional British foods including fish and chips, Wellington beef, bangers and mash, and modern British dishes like bacon-wrapped roast partridge and lentils. It also includes directions for making quick fish cakes, vegan mushroom rolls, and the German-inspired cake Baumkuchen. The recipes highlight ingredients and cooking methods for classic and innovative British meals.
Pdf cookbook stir fried dishes healthy stir fry recipe collectionRyaaaDina
Pdf cookbook stir fried dishes healthy stir fry recipe collection
Do you want some quick and fast recipes without much ado?
You have got this!
Stir-fry recipes are healthy and take less cooking time. These 30 sizzling stir-fry recipes are great and tasty loaded with vegetables. You can enjoy the recipes as a side dish with your rice or even roti rolls.
If you want something light on your stomach or looking to lose weight, adding one of the recipes to your weekdays will get you great results. The recipes are healthy delicious because of having fewer ingredients, flavorful sauces and spices and a bunch of fresh veggies.
I have included many types of stir-fried dishes: Chinese stir-fried, chicken stir-fried, seafood stir-fried, and vegetable fried ones. You can divide your whole week's planning with the simple recipes. The choice is yours!
If any of your family members are going through cholesterol, the stir-fry recipes use less oil so that your loved ones enjoy a healthy meal at home.
Making a stir-fried meal at home is easy and takes less effort from your side. Just some chopped veggies, prepare savory and sweet sauces and sprinkle garnishing ingredients. The perfect meal is ready!
To make your stir-fried dishes more exciting, go for adding nuts, seeds, fresh ginger, seaweed, fresh herbs, and eggs on the top. Also, the sauces are essential while making the stir-fried veggies. They add sweet, salty and savory flavors to them. You can use your homemade sauces made with soy sauce, cornstarch and broth or else store-bought sauces.
The most essential vessel to make your stir-fried dishes is a wok. A classic wok can make them fast and furious.
Love stir-fried dishes? These are the quick and simple recipes to make what you love!
stir fry recipes
stir fry recipes chicken
stir fry recipes beef
stir fry recipes veggie
stir fry recipes healthy
This document provides a week's worth of recipes organized by meal (breakfast, lunch, snacks, dinner, desserts). Some of the recipes included are coconut flour banana bread, fish taco bowls, salted caramel coconut chips, tandoori fish and garlic butter cauliflower, muesli cereal, keto fried fish, 3-ingredient paleo crackers, one skillet shrimp and broccolini, breakfast casserole with sausage, instant pot steak fajitas, no bake almond butter bars, white fish pomodoro, and cinnamon toast crunch. The document lists the name of each recipe along with the estimated calories, fat, protein, and carbohydrates per serving.
Easy food to make at home for lunch: Quick and Delicious Meal IdeasDiechen
there are plenty of easy and delicious lunch options that you can make at home. Sandwiches, wraps, salads, pasta dishes, soups, stews, and stir-fries are all simple and nutritious options that you can customize to your liking. By making your own meals at home, you can ensure that you are using fresh and healthy ingredients, controlling the portions, and saving money in the long run.
Don't be intimidated by cooking - start with simple recipes and gradually work your way up to more complex ones. Experiment with different flavors and ingredients, and don't be afraid to make mistakes - cooking is all about learning and having fun.
So next time you're looking for a quick and easy lunch, consider making one of these simple dishes at home. Your taste buds and your wallet will thank you!
Este documento es un resumen de tres oraciones del libro "La Solución Paleolítica: La dieta humana originaria" de Robb Wolf. El libro explora la dieta que evolucionó el ser humano y cómo adoptar una dieta similar puede mejorar la salud y el rendimiento físico. El autor describe su propia historia de salud y cómo cambió sus hábitos alimenticios inspirado en la dieta de nuestros ancestros prehistóricos. Explica conceptos científicos sobre la digestión y la inflamación y ofrece recomend
Este documento presenta una serie de recetas saludables para personas con diabetes. Incluye introducciones sobre comer de manera saludable, incluyendo elegir granos enteros, frutas y verduras, proteínas magras, productos lácteos bajos en grasa, y evitar azúcares y grasas agregadas. También contiene secciones sobre bebidas, panes, ensaladas, sopas, vegetales, platos principales y postres, cada una con varias recetas saludables. El objetivo es proveer opciones de comida sabrosas que
Este documento presenta varias recetas para aperitivos en vasitos. La primera receta es un "Vasito de tres pisos" que consta de tres capas diferentes: langostinos y rúcula en la base, seguido de una capa de aguacate y mango, y finalmente una capa superior de coulis de tomate. Otras recetas incluyen un vasito de lentejas para la buena suerte y brandada de bacalao con crema de pimientos. Todas las recetas proporcionan instrucciones detalladas sobre los ingredientes
El documento habla sobre las tapas en España. Explica que las tapas son una tradición culinaria española que refleja la pasión y espontaneidad del pueblo español. Las tapas atraen clientes a los restaurantes y permiten la creatividad culinaria. Además, las tapas promueven la socialización ya que la gente suele comerlas en grupo mientras conversan. Las tapas varían según la región de España, pero siempre han sido una parte importante de la cultura gastronómica del país.
El documento describe cómo los olivos están cubriendo las tierras de Pencahue, formando una nueva piel en los cerros y secanos. Menciona que todo el maíz se seca bajo un sol amarillo que alimenta a todos en el valle.
Este documento presenta resúmenes de las ponencias presentadas en el Taller Internacional "El huevo como aliado de la Nutrición y la Salud" que tuvo lugar en La Habana, Cuba en 2006. El taller buscó desterrar mitos sobre los efectos perjudiciales del huevo para la salud y destacar sus beneficios nutricionales. Los expertos cubanos discutieron temas como la calidad nutricional del huevo, rompiendo mitos en torno a su colesterol, y nuevas formas de presentarlo. El documento concluye que
Este documento contiene varias recetas de cremas dulces, incluyendo crema catalana, crema de café con diferentes variantes, crema de capuccino, crema de limón y crema de naranja. Proporciona ingredientes y pasos detallados para preparar cada crema. El documento parece ser un curso de pastelería compartido en línea de forma gratuita.
Este documento presenta una introducción a la dieta baja en carbohidratos y alta en grasas (LCHF) para principiantes. Explica que la dieta LCHF reduce los niveles de azúcar en la sangre y la insulina al limitar los carbohidratos y aumentar las grasas. Proporciona consejos alimenticios básicos como comer carnes, pescados, huevos, verduras y grasas naturales, y evitar azúcares, almidones y productos procesados. También advierte a los diabéticos que
Este documento proporciona instrucciones detalladas para hacer pan casero con masa madre, incluyendo cómo hacer y alimentar la masa madre, mezclar los ingredientes, amasar la masa, dejarla fermentar, darle forma a la hogaza, hornearla y almacenar la masa madre para futuras ocasiones. El proceso toma varias horas pero proporciona un pan casero saludable y sabroso utilizando sólo ingredientes básicos como harina, agua y sal.
Este documento explica cómo freír un huevo frito en dos pasos. Primero, se fríe un huevo normal siguiendo los pasos de calentar aceite, agregar el huevo, salar y cocinar hasta que la clara esté cuajada y el borde dorado. Luego, se cubre el huevo frito con una bechamel hecha de leche, harina y aceite y se fríe nuevamente hasta que quede dorado, resultando en un huevo frito rebozado. El documento también discute varios acompañamientos populares
Este documento presenta una breve introducción a la rica gastronomía española y sus diversas influencias a lo largo de la historia. Incluye 100 recetas tradicionales de platos españoles como el conejo al ajillo, el pollo a la leonesa y el pavo relleno de castañas. El documento celebra la contribución de España a la cocina mundial a través de los siglos.
Este documento describe la historia de la paella en España desde el siglo XIX hasta el siglo XXI. Originalmente un plato campesino de Valencia, la paella se convirtió en un emblema culinario español promovido por el turismo. Aunque se adaptó a diferentes regiones españolas, sigue siendo un plato buscado por los turistas como una representación de la cultura española. El turismo ha ayudado a establecer la paella como un símbolo nacional de España.
Este documento presenta un libro sobre el huevo que incluye información sobre su producción, composición, propiedades nutricionales, usos culinarios y recetas. El libro está patrocinado por el Instituto de Estudios del Huevo y cuenta con la colaboración de expertos en nutrición, veterinaria y gastronomía.
Este documento presenta monografías sobre 103 plantas medicinales tradicionales chilenas. Cada monografía incluye nombres científicos y populares de la planta, ilustraciones, descripciones de características y cualidades curativas y agronómicas, e indicaciones terapéuticas según la resolución ministerial que regula su uso. El documento también proporciona contexto sobre la historia del uso de plantas medicinales en Chile y los esfuerzos recientes del gobierno para regular y promover su uso seguro y sosten
The article discusses a new study that found that the average Chilean consumes more sugar than is recommended by health experts. The World Health Organization recommends that no more than 10% of a person's daily calories come from sugar. However, the study found that the average Chilean gets 13.5% of their daily calories from sugar. Public health officials are concerned about the health effects of excessive sugar consumption.
Este documento presenta el Programa de Gobierno de Michelle Bachelet para el periodo 2014-2018. Propone reformas educacionales, tributarias y una nueva constitución para abordar las desigualdades en Chile. También incluye secciones sobre economía, protección social, descentralización, derechos ciudadanos y compromisos para los primeros 100 días de gobierno, con el objetivo de construir un Chile con mayor bienestar e igualdad de oportunidades para todos.
El documento presenta el informe final de la Comisión Asesora Presidencial sobre el Sistema de Pensiones de Chile de 2015. La comisión evaluó el actual sistema de pensiones chileno y realizó recomendaciones para su mejora. El informe describe el trabajo de la comisión, incluidos los estudios realizados y expertos consultados. Además, analiza las propuestas de reforma consideradas, evalúa los resultados del sistema actual y presenta las recomendaciones específicas de la comisión para mejorar el sistema de pensiones chileno.
Este documento resume en 15 pasos el recorrido intelectual de Marx en su estudio de la economía política desde 1844 hasta 1849. Incluye las obras que leyó, los proyectos de libros que planeó, y cómo su enfoque evolucionó de una crítica amplia a enfocarse específicamente en la economía. El documento proporciona una línea de tiempo detallada de la investigación y escritura de Marx durante este período formativo en el desarrollo de su teoría económica.
El Canal del Fútbol de Chile (CDF) ha aumentado significativamente su valor en los últimos años. Una consultora valuó el CDF en US$967 millones en 2015, un 47% más que los US$659 millones de 2010. El CDF ahora es la estación de televisión más valiosa de Chile, superando a canales como Chilevisión y Canal 13. Para fines de 2015 se espera que el CDF tenga ingresos de US$122 millones e ingresos operacionales de US$84 millones. La Asociación Nacional de Fútbol Profesional de Chile debe decidir antes de fin de
3. Introduction
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Introduction 1
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5. Arroz Blanco
3 tablespoons olive oil
1 ½ cups long grain rice
1/4 cup minced white onion
1 clove garlic, minced
3 cups chicken, turkey or pork broth, or water
1 teaspoon salt
Place the oil in a heavy pot or Dutch oven over medium heat, add the rice
and cook, stirring frequently, for 3 − 4 minutes. The rice should not be
allowed to brown. Add the onion and garlic and cook one minute more,
stirring almost constantly. Stir the salt intothe broth, add it to the rice,
bring to a boil, cover the pot, turn the heat to very low, and cook for 15
minutes. Stir the rice, carefully, replace the top, turn off the heat and
allow the rice to steam for 10 − 15 minutes.
Arroz Blanco 3
6. Baked Tamales
2 Pound Ground beef
1 Can Tomatoes (14 oz)
2 Tablespoon Chili powder OR
5 Teaspoon Ground ancho (pasilla) chile PLUS
1 Teaspoon Cumin AND
1/4 Teaspoon Cinnamon
1 Garlic clove, crushed
1 Teaspoon Salt
1 Cup Black olives
CORN MEAL DOUGH:
4 Cup Corn meal
2 Teaspoon Salt
8 Cup Water
2 Eggs, well beaten
4 Tablespoon Butter
In skillet, sauté beef in pan until brown. Add tomatoes, chili powder,
garlic, salt and olives. Cook 15 minutes.
Grease 9x13" baking dish and line bottom with 1/2 Corn Meal Dough. Add meat
mixture and cover with remaining 1/2 Corn Meal Dough. Bake 20 minutes at
325'F. or until browned.
CORN MEAL DOUGH:
Add corn meal and salt to water in pot. Bring to boil and cook over medium
heat until thick, 5−10 minutes. Add eggs and butter. Stir well.
Baked Tamales 4
7. Carne Asada
1 20 Ounce top sirloin steak
2 Tablespoon Vegetable oil
1/2 Teaspoon Dried leaf oregano, crushed
1/2 Teaspoon Salt
1/4 Teaspoon Coarsely ground pepper
1/4 Cup Orange juice
1 Tablespoon Lime juice
2 Teaspoon Cider vinegar
2 Orange slices, 1/2" thick
Place steak in a shallow glass baking dish. Rub with oil on each side.
Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice,
and vinegar over the steak. Cover and refrigerate overnight for best flavor
or several hours, turning occasionally. To cook, bring meat to room
temperature. Prepare and preheat charcoal grill (or gas grill). Drain meat,
reserving marinade. Place steak on grill. Top with orange slices.
Occasionally spoon reserved marinade over steaks as they cook. Grill 3−4
minutes on each side, or until medium− rare. Cook longer if desired. Remove
orange slices to turn steak. Replace orange slices on top of steak.
Carne Asada 5
8. Chalupas
Vegetable oil
12 Corn tortillas (the thinner the better)
6 Cups Refried Beans (or less)
1/2 Pound Cheddar cheese (sharp), grated
1 Large Tomato, chopped
3 Cup Lettuce, shredded
In a small skillet, heat about 1/2 inch of vegetable oil. Test the oil for
proper temperature by putting in a small piece of tortilla. When the oil
reaches the temperature where it immediately begins to bubble frantically
over the tortilla as soon as it is put in the oil and the tortilla piece
becomes crisp quite quickly, you are ready to cook the chalupa shells. This
is important because there is nothing worse than a soggy chalupa shell which
results from the oil not being hot enough.
Fry tortillas completely flat on both sides until very crisp. Drain and keep
warm on a newspaper covered cookie sheet in a warm oven.
Spread about 1/4 inch thick layer of refried beans on each fried tortilla.
Top with a generous amount of grated sharp Cheddar cheese and about 1 T
chopped onion.
Place assembled chalupas on a cookie sheet and brown under broiler until
cheese melts. Watch them carefully under the broiler, they can burn quite
quickly. Top with shredded lettuce and tomato and serve.
Chalupas 6
9. Chiles Rellenos
12 Large Mild, green chiles w/stems
1/2 Pound Jack cheese cut into long narrow, strips.
BATTER:
1 Cup All purpose flour
1 Teaspoon Baking powder
1/2 Teaspoon Salt
3/4 Cup Yellow or white cornmeal
1 Cup Buttermilk
2 Eggs, slightly beaten
Parch and peel chiles leaving stems on. Cut small slit below the stem,
removing seeds if desired. Insert strips of Jack cheese being careful not to
split chile.
Prepare batter: Sift flour with baking powder and salt, then add cornmeal.
Blend buttermilk and slightly beaten eggs, then combine milk mixture with
dry mixture and blend together. Slightly moisten each chile with water dip
in plain flour, then in batter. Allow to drain slightly and drop in deep fat
which has been heated to 375 F.
Fry until golden. Drain on paper towels. Keep warm on platter in 300 F. oven
while completing frying and serve immediately.
Chiles Rellenos 7
10. Chipotle Sauce
2 Chipotle Chiles;
2 Bacon; Slices, Finely Cut Up
1/4 Cup Onion; Finely Chopped, 1 small
3 Cup Tomatoes; Finely Chopped
1 Cup Beef Broth
1/4 Cup Carrot; Finely Chopped
1/4 Cup Celery; Finely Chopped
1/4 Cup Fresh Cilantro; Snipped
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
You can make this sauce as hot as you want by adding up to a total of 4
dried Chipotle chiles. Cover chilies with warm water. Let stand until
softened, about 1 hour. Drain and finely chop. Cook and stir bacon and onion
in a 2−quart saucepan until bacon is crisp; stir in chilies and remaining
ingredients. Makes about 4 cups sauce.
Chipotle Sauce 8
11. Enchiladas
1 Tablespoon Shortening
1 pound Ground beef
3 Tablespoons Flour
1 8−oz. can Tomato sauce
Water
2 Tablespoons Chili powder
Salt, to taste
3/4 teaspoon Garlic powder
12 Corn Tortillas
1 pound Cheese, longhorn − coarsely grated
1 large Onion, chopped fine
Melt shortening in heavy skillet. Add the ground meat and brown. Sprinkle
meat with flour; mix in skillet. Add tomato sauce and 1 cup water. Mix 1/2
cup water with the chili powder to form a smooth paste; add to the meat
mixture. Add salt to taste and garlic powder. Cook over medium heat,
uncovered, until it is of gravy consistency. Cover and simmer over very low
heat. Add more water if the chili gravy becomes too thick.
Dip tortillas one at a time in the hot chili gravy with a wide metal
spatula. The tortillas will become pliable almost immediately, which will
make rolling the enchiladas easier. Soaking too long will cause the
tortillas to fall apart.
Place a good sprinkling of grated cheese and minced onion and about a
tablespoon of the meat mixture to one side of the center of the tortilla.
Roll tortilla tightly around the filling and place loose side down in a
glass casserole baking dish. For best results place the enchiladas in a row
with sides touching.
When all enchiladas have been formed, pour the remaining hot chili gravy
over all, and sprinkle generously with grated cheese, and top with chopped
onion. Bake at 350 degrees. F until the cheese is melted. Serve immediately.
Enchiladas 9
12. Frijoles Charros
1 to 2 onions, minced
2 tablespoons lard
3 cups cooked pinto beans
4 to 6 slices bacon, minced
1 slice ham, diced (optional)
½ cup chorizo or hot italian sausage
1 16−ounce can tomatoes, drained and chopped
6 serrano chiles, minced, or to taste
1 tablespoon comino (cumin)
salt to taste
Add onions and lard to pinto beans and cook over medium heat 5 minutes,
stirring occasionally. in another skillet, fry bacon, ham and chorizo. Add
to beans with tomatoes, chiles and spices. Heat thoroughly.
Frijoles Charros 10
13. Guacamole
6 California avocados, peeled & pitted
1−1/2 White onions, chopped
1/2 Cup Cilantro, chopped
Juice of 2 Limes, or to taste
1 Small Zucchini, pureed
6 Tablespoons Olive oil
6 Chiles serranos, finely chopped
Salt to taste
2 Large Tomatoes, chopped
1 Green onion, finely chopped
2 Chiles serranos, finely chopped
1/2 Cup Cilantro leaves
Totopos (crispy fried tortilla wedges)
Put avocados in a glass bowl, mash them with a fork. Add onion, cilantro,
lime juice, zucchini, oil, chiles, and salt. Mix the ingredients thoroughly
to form a puree.
Put the avocado pits in the guacamole to prevent darkening. To serve, spoon
the guacamole into a flat bowl, and decorate with tomato on one side,
chiles, and cilantro leaves in the center. On the other side, place the totopos.
Guacamole 11
14. Menudo
2 1/2 Pound Tripe
1/2 Calf's foot
1/3 Cup Vinegar
Cold water
2 Cloves garlic
1/2 Small Onion
3 Quart Water (approx.)
Salt
1−1/2 Cup Hominy
Red Chile Puree (see below) OR 1 cup canned red chile sauce
Finely chopped green onions
Chopped cilantro leaves
Lemon wedges
Corn tortillas, heated
Red Chile Puree:
8 California chiles (1/4 lb)
2/3 Cup Water
Scrape off any fat from tripe. Cut tripe into 1−inch squares. Place tripe
and calf's foot in a large bowl. Add vinegar and cold water to cover
generously. Let stand 3 hours. Drain. Rinse tripe and calf's foot
thoroughly. Place in a large pot. Add garlic and onion. Pour in water to
cover ingredients plus 1 to 1 1/2 inches, about 3 quarts. Add salt to taste.
Bring to a boil; reduce heat. Cover and simmer about 6 hours or until tripe
is tender. After 1 hour, skim foam from surface of soup. Skim again as
needed. Add more water if liquid evaporates. Prepare Red Chile Puree. Add
hominy and Red Chile Puree during last hour of cooking. Ladle into large
bowls. Serve chopped green onions, cilantro, lemon wedges and hot corn
tortillas separately. Makes 10 to 15 servings. Red Chile Puree: Remove stems
from chiles. Break chiles open and rinse out seeds. Place in a saucepan with
water to cover. Bring to a boil. Continue to boil until chiles are softened,
about 5 minutes. Drain; discard water. Place chiles in blender; puree. Add
enough water to make puree the consistency of tomato sauce. Press pureed
chiles through a sieve to remove bits of peel. Makes about 1 cup. Variation:
Substitute 1 1/2 cups nixtamal (cooked dried corn) for canned hominy.
Combine with soaked tripe and calf's foot, garlic, onion and water. Cook as
directed above.
Menudo 12
15. Paella
1 Chicken broiler, cut up
2 Cloves garlic
1/4 Cup Oil
1 Pound Raw shrimp
4 Sliced tomatoes
1 Pound Peas
12 Artichoke hearts
1−1/2 Cup Brown rice
6 Strands saffron
1 Cup Onion, diced
1 Green bell pepper, diced
1 Red bell pepper, diced
1 Teaspoon Paprika
1 Cup White wine
2 Cup Water
Brown chicken and garlic in oil; remove chicken to large casserole dish. Add
shrimp, tomatoes, peas and artichoke hearts to dish. In oil used to brown
chicken, sauté rice, saffron, onion, green and red bell peppers for 7
minutes. Add to casserole dish, sprinkle on paprika, and pour in wine and
water. Bake uncovered at 350 degrees for 1 hour, or until rice is ready.
Paella 13
16. Pay De Nuez Pecan Pie
1 unbaked pie crust, homemade or bought
1 egg yolk beaten with a pinch of salt until it is thick and creamy
1 cup milk
4 tablespoons granulated, white sugar
2 tablespoons light brown sugar
2 cups chopped pecans
1 pound pitted dates, finely chopped
1/4 teaspoon salt
2 tablespoons honey
4 tablespoons butter, cut into 4 pieces
1 teaspoon vanilla
32 pecan halves
Line a pie pan with the crust and press a piece of aluminium foil on top of
it to conform to its shape and covering the edges of the dough. Pour 1 pound
rice or an appropriate amount of pie weights into the foil and mound along
the edges to keep the sides of the crust from losing their shape. Place the
dough in the oven and bake for 20 minutes. Take the dough out of the oven
and remove the foil and its contents. Prick the bottom of the crust all over
with a fork, brush the top and half way down the sides with the beaten egg
yolk and replace the pan in the oven until it is a golden brown all over,
about 5 − 7 minutes longer.
To make the filling place the milk and sugars in a large saucepan, bring to
a boil and simmer until the mixture thickens and produces large bubbles,
about 15 minutes. Stir in the chopped pecans, dates, salt and honey and cook
until the mixture is thick, just a few minutes more. Stir in the butter,
then when it has melted add the vanilla. Spoon the mixture into the pie
crust and place the pecan halves in eight lines going from just off the
center to the side of the pie, so that each piece, when it is cut, will have
a line of nuts down the center. Allow the pie to cool, then refrigerate
overnight. Before serving bring the pie to room temperature.
Pay De Nuez Pecan Pie 14
17. Pork Carnitas
Guacamole
4 Poblano Chiles; roasted and peeled
1 Onion; Medium, Cut in halves
1 Pound Center Loin Roast; boneless and cut into 2 X 1/4−inch strips
1 Clove Garlic; Finely Chopped
2 Teaspoon Vegetable Oil
2 Teaspoon Tomato Paste
1 Teaspoon Red Wine Vinegar
1/4 Teaspoon Salt
1/2 lb. plum tomatoes, finely chopped
Flour Or Corn Tortillas
Dairy Sour Cream
Prepare Guacamole; set aside. Cut chiles and onion halves lengthwise into
1/4−inch strips. Cook pork, chiles, onion and garlic in oil in a 10−inch
skillet over medium heat, stirring occasionally, until pork is no longer
pink, about 12 minutes. Stir in tomato paste, vinegar, salt and tomatoes;
cook until hot. Serve with tortillas, Guacamole and sour cream.
Pork Carnitas 15
18. Pork Loin Vampiro
3 medium−sized ancho chiles, stems, seeds and veins removed
2 cups fresh squeezed orange juice
3 tablespoons lime juice
1/4 cup grenadine
1/2 cup tequila
1 teaspoon salt
1 teaspoon thyme
1 cup sliced white onion
3 pound, lean boneless pork loin, (either a single loin or two loins tied together)
salt and pepper to taste
2 tablespoons lard or olive oil
Preheat your oven to 350 degrees
Toast the chiles on a skillet over medium heat for 30 seconds to 1 minute on
each side, but do not allow them to scorch. Tear the chiles into pieces,
place them in a bowl, cover them with boiling water, and allow them to
rehydrate and soften for 15 minutes. Drain the chiles and place them in the
bowl of a blender. Add the orange juice and lime juice and blend for 1
minute. Strain the mixture through the fine blade of a food mill, then add
the grenadine, tequila, salt, thyme and onion, and reserve.
Salt and pepper the pork. In a Dutch−oven or heavy baking dish, heat the oil
over medium high heat until it is very hot but not quite smoking. Add the
pork and sear it, turning as necessary, until it is golden brown on all
sides, about 4 minutes. Remove the pork to a plate and the pot from the heat
and allow it to cool, briefly. Add the chile mixture, stirring well to
incorporate any caramelized pieces of pork and juices from the bottom of the
pot. Put the pork back in the pot, fat side up, replace it on the burner and
heat until the sauce just begins to bubble lightly, but do not bring it to a
complete boil. Place the pot in the preheated oven and bake, uncovered,
until pork reaches an internal temperature of between 145 and 150 degrees,
(about 30 minutes per pound for a roast with two loins tied together, or a
total of about 1 hour for a single loin) spooning some of the sauce over it
every 15 minutes. Remove the pork from the pot, and allow it to rest for 5
minutes, then slice it into servings. While the meat is resting you can
reduce the sauce if it is too thin.
Spoon some sauce on each of 4 serving plates, and top with a slice of pork.
Mexican style white rice and sauteed nopalitos or squash go well with this
dish.
Pork Loin Vampiro 16
19. Puchero
1/2 Cup Chickpeas
2 Small Zucchini
1/4 Pound Boneless lamb
2 Small Sweet potatoes
1/4 Pound Boneless beef
1 Cup Corn cut from the cob
3 Pound Chicken
2 White potatoes, boiled in jackets
1/2 Pound Ham
3 Barely ripe bananas
1 Large Onion
1/2 Teaspoon Coriander seeds, crushed
3 Cloves garlic
1/4 Teaspoon Pepper
1 Veal knuckle, split
3 Tablespoon Oil (or butter)
1 Teaspoon Salt
2 Pears
2 Quart Chicken broth
3 Peaches
1/2 Small Cabbage
2 Limes
2 Small Turnips
1 Large Carrot
Place the chick peas in a kettle, cover with broth, and soak overnight.
Cut the lamb and beef into 2−inch cubes, cut the chicken into serving
pieces, and dice the ham. Peel and slice the onion and garlic. Combine the
drained chick peas, all the meats, the veal knuckle, onion, garlic, and salt
in a large soup kettle. Cover with 2 quarts of cold water and bring to a
full boil. Skim off the froth. Lower the heat, cover, and simmer for 45
minutes.
Cut the cabbage into eight wedges. Peel and slice the turnips and carrot.
Slice the zucchini. Peel and dice the sweet potatoes. Cut the corn from the
cob. Add the cabbage, turnips, carrot, zucchini, sweet potatoes, and corn to
the kettle. Cover and simmer about 20 minutes or until meats and vegetables
are tender.
Peel the boiled white potatoes and cut into thick slices. Peel bananas and
Puchero 17
20. E−Cookbooks Mexican Recipe Sampler
cut into 2−inch slices. Sauté potatoes, sprinkled with crushed coriander
seeds and pepper in oil. Remove the potato slices with a slotted spoon. Keep
warm. In the same oil sauté the bananas until golden. Keep warm with the
potatoes.
Peel, core, and slice the pears and peaches. Put in a small pan with a
little water and poach for 10 minutes. Do not overcook. Drain the fruit.
Adjust the seasonings. Serve each bowl of soup with the juice from one lime
wedge and a tablespoon of Guacamole.
Puchero 18
21. Ropa Vieja
3 pounds flank steak
1−1/2 cups water
6 whole garlic, peeled
6 whole black peppercorns
salt to taste
8 poblano peppers, fresh
1/2 cup lard, bacon drippings, or veg.oil
2 garlic clove, peeled and sliced
1 large onion, sliced 1/8" thick
flour tortilla
1. Cut the flank steak in half horizontally so it will fit into a large
Dutch oven. Place it in the pot and cover it with the water. Add the six
whole cloves of garlic, along with the peppercorns and salt as desired.
Place over low heat and bring the liquid to a simmer. Cover and continue
cooking over low heat, turning the meat occasionally, until it is tenderand
well done, about one and a half to two hours.
2. While the meat is stewing roast, peel and seed the peppers and slice each
pepper lengthwise into strips an eighth of an inch wide. Set aside.
3. When the meat is tender, remove the Dutch oven from the heat and let the
meat cool in its own broth. When it coolds enough to handle, remove it from
the broth and place it on a cutting board. Slice the meat across the grain
into stips about two inches across. Using your fingers, pull the meat into
fine shreds. Return it to the broth.
4. Heat the lard or other fat in a large heavy skillet over medium heat
until it is rippling. Crush the sliced garlic cloves and add to the hot fat.
Saute for one minute, stirring frequently. Add the sliced onions and saute
until it's somewhat soft, about three minutes. Add the reserved pepper
strips to the pan and continue sauteing and stirring for about two minutes.
5. Using a slotted spoon, transfer the peppers, onion and garlic to the Dutch
oven. Cook the meat mixture, uncovered, over medium heat, stirring
frequently until the flavors are blended about 10 to 15 minutes. Serve the
meat hot, rolled up in heated flour tortillas.
Ropa Vieja 19
22. Salpicon
3 pounds brisket
2 onions, 1 halved, 1 chopped
1 large carrot, quartered
1 stalk celery, quartered
2 cloves garlic
1 cup chopped fresh cilantro
1 12−ounce can whole tomatoes
Salt and pepper to taste
1 large tomato, chopped
1 4−ounce can chile chipotle, drained and chopped (reserve liquid)
¼ cup light olive oil
¼ cup vinegar
½ pound Monterey Jack cheese, cut in ¼−inch cubes
2 large avocados, sliced length−wise
Oven: 325 degrees
Place brisket in heavy pot and cover with water. Add halved onion, carrot,
celery, garlic, ½ cup chopped cilantro, canned tomatoes, salt and pepper.
Cover and cook in oven approximately 4 hours until very tender, Remove from
liquid, cool slightly and shred thoroughly with a fork. In large bowl,
combine shredded beef, chopped onion, chopped tomato, remaining cilantro,
chile chipotle, and liquid to taste, oil, vinegar, salt and pepper. Let
cool in refrigerator at least 4 hours. Before serving, toss with cheese and
turn into a decorative bowl. Garnish with sliced avocado. Serve with warm
corn or flour tortillas, pinto beans and guacamole or tossed green salad.
For spicier flavor, use more chile chipotle or pickled jalapenos or chopped
or fresh green chile strips.
Salpicon 20
23. Sopaipillas
4 Cup Flour
2 Teaspoon Sugar
1/4 Cup Shortening or lard
1 Tablespoon Baking powder
1−1/2 Teaspoon Salt
1 1/4 Cup Water or more if needed
Sift dry ingredients together. Cut in shortening until crumbly. Add water
and mix until holds together. Knead 10−15 times until dough forms a smooth
ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll
dough to 1/8" thickness on lightly floured board. Cut into 3" squares or
triangles. Do not allow to dry; cover those waiting to be fried. When ready
to fry, turn upside down so that surface on bottom while resting is on top
when frying. Fry in 3" hot oil until golden brown, turning once. Add only a
few at a time to maintain proper temperature. Drain on paper towels.
Sopaipillas 21
24. Taco Salad
1−1/2 Pound Ground beef
Bottled French dressing
1/4 Cup Onion, chopped
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Dried oregano, crushed
1/2 Head iceberg lettuce, finely shredded
2 Tomatoes, cut in wedges
8 Ounce Can corn, drained
8 Ounce Can garbanzo beans, drain
1/2 Cup Radish slices
1−6 1/2 oz Package Tortilla or corn chips
1 Avocado, peeled and sliced
4 Ounce Cheddar cheese, shredded
Pitted black olives, sliced
Sour cream
Brown meat and drain off fat. Add 1/3 cup French dressing, onion, salt,
pepper and oregano. Simmer 5 minutes. Combine lettuce, tomatoes, corn,
beans, radishes and enough dressing to moisten. Toss lightly. For each
salad, serve meat mixture over tortilla chips. Top with lettuce mixture,
avocado, cheese, olives and sour cream, as desired.
Taco Salad 22
25. Verde Azzor
2 Tablespoon Olive oil
1 Cup White rice
1/4 Cup Onions, chopped
2 Pablano chillies, roasted, peeled, deseeded & chopped
6 Green onions, thinly sliced
1 Garlic clove, minced
1/4 Teaspoon Salt
1/4 Teaspoon Cumin
1 3/4 Cup Vegetable broth
1/3 Cup Cilantro, coarsely chopped
Preheat oven to 375F. Heat oil in a wok over medium heat until hot. Add rice
& cook, stirring, for 2 minutes or until rice turns opaque. Add the onions,
cook and stir for 1 minute. Stir in green onions, garlic, salt & cumin; cook
& stir for 20 seconds. Stir in broth & bring to a boil over high heat. Lower
the heat & simmer, covered, for 15 minutes or until the rice is almost
tender.
Remove skillet from heat & transfer to greased 1 1/2 qt. baking dish. Bake
uncovered for 15 minutes or until the rice is tender. Garnish with cilantro
& serve hot.
Verde Azzor 23