Recipe: International Recipes (24)
Recipe CollectionsRecipe Swap - 01-14-00
24 International Recipes
susannahoh (09:38:39) : RATATOUILLE
Susannah West
You can vary the vegetables in this recipe, depending on what you have available.
My family likes it made with white eggplant.
1 eggplant
3 zucchini (about 8 " long)
1/2 cup flour
1/4 teaspoon salt
2 green peppers, seeded and chopped
1 onion chopped
1 jar spaghetti sauce
Cube unpeeled eggplant. Put flour, salt and pepper in a plastic bag and
toss eggplant cubes until coated. Cover the bottom of a skillet with oil
and fry flour-coated eggplant for about five minutes. Remove from
skillet and place in an even layer in an oiled nine by twelve-inch casserole.
Prepare zucchini next, as you did eggplant, but fry zucchini for only three
minutes, as it cooks more quickly. Layer on top of eggplant. Wipe out
skillet and reheat. Add oil and fry peppers and onions for two minutes.
Add spaghetti sauce. Pour over vegetable cubes in the casserole. Bake at
350 for about twenty-five minutes or until juices are bubbling.
Dawn-NYS (05:13:41) : LENTIL STEW
1/2 lb Lentils
1 Onion, chopped small
1 Carrot, cut into chunks
1 Potato, cut into chunks
2 T Margarine
1 T Flour
Water
Thyme
Salt
Black pepper
Heat up the margarine in a deep saucepan. Fry the onion, carrot and potato
until soft. Stir in the flour. Add the lentils and enough water to
generously cover the lentils. Cook the lentils until tender, adding enough
water as needed to keep the stew thick. (The lentils will grow and absorb
water.) While it is cooking, add thyme, salt, and pepper to taste. Serve over rice.
Dawn-NYS (05:10:17) : SICILIAN MEAT ROLL
2 lb Ground Beef, lean
8 Boiled ham slices, thin
6 oz Mozeralla cheese, shredded
3 sl Mozeralla cheese
2 md Eggs, beaten
1/4 c Bread crumbs, soft
1/2 c Tomato juice
2 tb Parsley
1/2 ts Oregano, crushed dried
1/4 ts Salt
1/4 ts Pepper
1 md Garlic clove, minced
Combine eggs, crumbs, juice, parsley, oregano,
salt, pepper and garlic. Add beef and mix well.
On waxed paper or foil, pat meat into a 12 inch x 10 inch rectangle.
Arrange ham slices atop meat leaving a small margin around the edges.
Sprinkle shredded cheese over the ham.
Starting from narrow end of the rectangle, roll up the meat using the
paper (or foil) to lift. Seal edges and ends.
Place roll seam side down on a 13x9x2in baking pan. Bake at 350F for one
hour and fifteen minutes or until done. (Note: Center of roll will be
pink due to colouration from ham slices).
Cut three slices of mozeralla cheese diagonally and place them on top of
the roll. Return to oven until cheese melts, approx 5 min.
Also delicious served in sandwich breads.
Dawn-NY (12:24:18) : Baba Ghanoush (Eggplant with Tahini)
3 large eggplants
2-4 cloves garlic, or to taste Salt
1/2 c tahini or less, depending on size of eggplants
juice of 3 lemons, or more to taste
1/2 t ground cumin (optional)
2 T finely chopped parsley
A few black olives or 1 tomato, thinly sliced, to garnish
Cook the eggplants over charcoal or under a gas or electric broiler (sear until skins are black and start to blister with the flesh soft and juicy, rub skins off under cold water taking care to remove any charred particles, then gently squeeze out as much of the bitter juice as possible). Crush the garlic cloves with salt. Mash the eggplants with a potato masher or fork, then add the crushed garlic and a little more salt, and pound to a smooth, creamy puree. Alternatively, use an electric blender to make the puree. Add the tahini and lemon juice alternatively, beating well or blending for a few seconds between each addition. Taste and add more salt, lemon juice, garlic, or tahini if you think it is necessary, and if you like, a little cumin. Pour the cream into a bowl or a few smaller serving dishes. Garnish with finely chopped parsley and black olives, or with a few tomato slices. Serve as an appetizer with Arab or other bread, as a salad, or as a party dip.
Dawn-NY (12:23:41) : Turkish Leeks
2 lbs leeks
1/3 cup finest virgin olive oil
2 small carrots, peeled, halved lengthwise, then sliced 1/2" thick
2 tablespoons uncooked rice
1 1/2 teaspoons sugar salt to taste
lemon juice (1/2 lemon)
1 1/2 cups water
Trim the leeks. Remove a few of the outer layers. Slice 3/4 inch thich; discard the tough green leaves. Wash several times in plenty of water and drain. In a heavy pan heat the olive oil. Stir in the leeks and carrots. Cover and cook 30 minutes over low heat, shaking the pan occasionally. Stir in the rice, sugar, salt, juice of 1/2 lemon and water. Cover and simmer 30 minutes or until leeks are tender. Check the liquid level and add hot water in very small quantities if necessary. When cooked it should be very moist but not watery. Serve cold sprinkled with lemon juice to taste. Like all cold olive oil dishes it is very good with crusty bread.
Dawn-NY (12:21:59) : MEXICAN APPETIZER
1 (8 oz) package cream cheese, softened
1/2 jar thick and chunky picante sauce
1/2 jar dried beef, chopped
8-10 flour tortilla shells
1 C cheese, grated Paprika Mix cream cheese, picante sauce and dried beef until creamy. (You may chop the dried beef in a food processor, then add the other two ingredients and mix.) Place one tortilla shell on serving dish and spread with a layer of the mixture. Repeat this process until you have a stack of 8 to 10 tortilla shells with cream cheese layers between. Cover with plastic wrap and refrigerate overnight. Cut into wedges to serve. Sprinkle with grated cheese and paprika. If desired, serve with sour cream, guacamole, or extra picante sauce on the side. The grated cheese can also be added to the cream cheese mixture rather than sprinkled on top.
Dawn-NY (12:17:56) : Chicken Gumbo
1/2 cup olive oil or peanut oil
3/4 cup flour
2 cups diced onion
1 1/2 cups diced celery
1 1/2 cups diced green pepper
1 diced carrot
4 cloves garlic, minced
2 cups fresh or frozen okra, sliced
1 cup chopped green onions
2 tablespoon Prudhomme Poultry Magic Seasoning Blend
20 Shakes of Louisiana Hot Sauce (approximately two tablespoon)
1 cup chopped parsley
3 small cans (13 & 3/4 oz.) College Inn Chicken Broth
1 1/2 pounds chicken breast (cut in bite-size pieces)
cooked rice
In two quart saucepan, heat oil over medium high heat. Once oil is hot, gradually add flour and using a wire whisk, stir constantly until the color of the roux is peanut butter brown or darker. The darker the roux the "nuttier" the flavor. Note: To avoid burning/scorching the roux, maintain low heat and stir constantly! If black specks appear in the roux, its burnt; discard and begin again. At low heat, it may take up to forty-five minutes to prepare the roux.
To prevent okra from becoming slimy/stringy, saute the okra in oil until all of the stringy texture is removed and the vegetable is lightly browned. Drain okra in paper towels.
When the roux is prepared, reduce the heat and add onion, celery, bell pepper and garlic; saute approximately five minutes or until vegetables are wilted. Add chicken broth, one ladle at a time, stirring constantly until all of the liquid is incorporated into the roux. Add chicken pieces, okra and seasonings. Return to medium high heat, bring to a low boil and simmer for thirty minutes. Add green onions and parsley and season to taste with salt and pepper. Allow to cook an additional five minutes. Serve over cooked rice.
Dawn-NY (12:10:39) : Mexican Confetti Corn Muffins
1 large egg
3/4 c milk
1/4 c canola (or veg) oil
2 T cream
1/2 c pepper and onion relish
1 c and 3T flour
2 t baking powder
salt and cayenne pepper to taste
1 c yellow cornmeal
3/4 c grated cheddar cheese
Preheat oven to 400 degrees. Whisk egg, milk, cream and relish together. Sift dry ingredients together and stir into egg mixture. Add cheese and cornmeal and mix well.
Grease muffin tins or an 8-inch square cake pan. Pour batter in and bake for 20-25 minutes or until golden. Cool on wire rack for 5 minutes before serving. Great with chili!!
Gina,.Fla (10:02:36) : Chicken Cacciatorie--- Chicken Hunter's Style Serves: 6
1 chicken (5 pounds), cut into pieces
1/4 cup olive oil
1 cup flour
1 cup chopped onions
1 cup sliced mushrooms
1 cup julienned carrot
1 cup julienned green pepper
2 Tablespoons minced garlic
8 cups chopped, peeled tomatoes
1/2 cup tomato paste
3/4 cup red or Marsala wine
1 teaspoon oregano
1 teaspoon basil
1 1/2 teaspoons salt
1 teaspoon pepper
freshly grated Romano cheese
Wash and drain the chicken pieces. Heat the oil in a deep skillet. Roll and coat each chicken piece in the flour , and brown each piece on all sides to a golden brown. Transfer the chicken to paper towels to drain.
Saute the onion, mushrooms, carrots, green peppers, and garlic in the same skillet for 10 minutes. Add the tomatoes and saute for another 5 minutes. Stir in the tomato paste, wine, herbs, salt and pepper, and cook over medium heat for another 5 minutes.
Add all the chicken pieces and mix well. Turn down the heat very low, and simmer, covered, for 1 hour. Adjust the salt and pepper to your taste. Serve with some freshly grated cheese and a nice warm loaf of Italian bread.
Gina,.Fla (10:01:15) : Grecian Chicken Breasts
serves 6, can easily be halved. Also, can be prepared and frozen to be baked at a later date, just thaw and bake. I make them all and freeze the ones I am not using or bake them all as they will be used for lunch the next day, they just don't last!
6 boneless, skinless chicken breasts, split
1 pkg. (10oz.) frozen chopped spinach, thawed
1 pkg. (8oz.) feta cheese, crumbled
1/2 cup mayonnaise
1 clove garlic, minced
1/4 cup flour
1/2 tsp. paprika
12 strips bacon
Preheat oven to 325. Cut a pocket into each breast, salt and pepper to taste and set aside.
Thoroughly drain and squeeze any liquid from the thawed spinach. Do not cook. Combine with feta cheese, mayonnaise, and garlic. Stuff into the pockets.
Combine the flour and paprika and lightly coat the stuffed chicken breasts. Wrap 2 strips of bacon around each breast and place on a baking sheet. Bake uncovered at 325. for 1 hour. Unbelievably delicious!!!
Gina,.Fla (10:00:07) :
TILAPIA GRIEGA
4 Tilapia fillets
1/2 cup olive oil
5 tbsp. lemon juice
1 garlic clove, minced
1 tsp. Old Savannah Classic Greek Seasoning*
1/2 tsp. salt
1/4 tsp. ground black pepper
Place the Tilapia fillets in a glass container.
Mix the remaining ingredients together and pour over the Tilapia, turning over to coat well. Marinade all night long.
Bake in the oven for 10 minutes or until done, basting once or twice.
*I found Old Savannah Classic Greek Seasoning in the seafood section of my local grocer. Its ingredients are salt, paprika, herbs and spices, garlic, parsley. If you can't find it, use equal amounts of garlic, salt, pepper, parsley, oregano, basil, paprika, ground up.
Gina,.Fla (09:59:35) : Yucatan Carrot Soup with Cumin and Lime
2 tsps. olive oil
2 lbs. carrots, peeled and chopped (about 5 cups)
2 large leeks (white and pale green parts only, chopped, about 2 cups)
1 tablsp. chopped garlic
2 1/2 tsp.s cumin
1/2 tsp. crushed red pepper flakes
6 1/2 cups or more chicken broth
8 tablsp. sour cream
2 tablsp. lime juice
2 tablsp. fresh cilantro
2 tablsp. grated lime peel
Heat oil in a heavy pot over med heat. Add carrots and leeks, saute til leeks are soft but not browned, about 5 mts. Add garlic, aute 1 mt. Add crushed red pepper flakes and cumin and saute 30 mts. Add broth-boil-reduce and simmer till veggies are tender-35 mts. Working in batches, puree the soup and transfer to a large serving bowl. Whisk in the sour cream and before serving stir in the lime juice and sprinkle with cilantro and grated lime peel.
THIS IS DELICIOUS!!
Gina,.Fla (09:58:55) : Spanikopeta
This recipe is so old....when we lived in New York back in the 60's, we had a landlady who was Greek and she hardly spoke English yet we coaxed her into giving us the secret...here it is, it's the best!!
2 pkgs. frozen chopped spinach, thawed and drained
1 large onion, chopped
2 garlic cloves, crushed
1 8 oz. pkg. feta cheese
2 cups cottage cheese
2 eggs beaten
salt and pepper to taste
2 sticks butter melted
4 tblsp. olive oil
1 pkg. phyllo sheets
1 tblsp. chopped dill, fresh
1 tblsp. parsley, fresh
Saute the onion in the olive oil til golden, at the last minute throw in the garlic and saute for 1-2 mts. more.
Put thawed and drained spinach into the skillet with the onion mixture to sop up flavors.
In a bowl, mix together the eggs, cheeses, parsley, and dill. Add the spinach mix and stir well to blend thoroughly.
In a 9x13 baking pan, brush bottom with melted butter, start layering phyllo, brushing each sheet with butter. Layer up to 12 and then spread filling on, layer again 12 sheets, brushing each one with butter.
When done, with a sharp knife or razor blade, (I use the razor blade) cut the top layers through into squares. Bake at 350 for 45 mts.
Gina,.Fla (09:58:26) : Mediterranian Spinaci Aglio-Olio
2 lbs. fresh spinach
4 T. olive oil
3 garlic cloves, whole
nutmeg
salt and pepper
4 T. Parmesan, grated
Wash and trim spinach, place in pot with water. Cook on med. heat for 5 mts. Drain in colander. Heat oil in skillet, add garlic and fry til browned. Remove and discard garlic. Add spinach to skillet and toss with seasonings. Place in dish and sprinkle with Parmesan.
Gina,.Fla (09:57:48) : SPINACH-RICOTTA PIE
1 (10 oz.) pkg. frozen chopped spinach
3 tbsp. olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 large eggs
3/4 cup Parmesan cheese
2 cups ricotta cheese
8 oz. mozzarella cheese, grated
Dash oregano
Dash nutmeg
Salt and pepper to taste
1 unbaked pie shell
Cook spinach according to package directions. Drain well and set aside.
Heat oil in a skillet and saute onion. At the last minute, throw in the garlic. Stir well.
In a separate bowl, beat the eggs slightly, add the cheeses, mix well. Add the sauteed veggies and the spinach along with the spices, salt and pepper. Pour into the pie shell.
Bake at 375 degrees for 30-40 minutes or until set.
Enjoy!!
Gina,.Fla (09:57:01) : Dulce de Leche Ice Cream
For best results, and not to tax yourself unnecessarily, break up the recipe and make the dulce de leche the day before. Refrigerate it until ready to use. (Heating the can is perfectly safe.)
For the dulce de leche:
1 can whole condensed milk
For the ice cream base:
2 cups milk
1 cup heavy cream
1 vanilla bean, cut lengthwise, or 2 teaspoons vanilla extract
4 large egg yolks
1/3 cup sugar
To make the dulce: Place the unopened can in a heavy pot and cover with water to the top. Bring to a boil and keep at a high simmer for about 3 hours, making sure the water level is maintained. Allow can to cool before opening. Pour into a bowl, cover and refrigerate.
For the ice cream: In a heavy saucepan heat the milk and cream with the vanilla bean over medium heat until bubbles forms around the edge. Remove from the heat.
In a bowl, beat eggs yolks with sugar. Stir in the milk and cream mixture. Return to saucepan and cook over low heat until it thickens slightly. It should lightly cover the back of a wooden spoon. If using vanilla extract, add now. Allow to cool completely.
To make ice cream: Pour base mixture into ice cream maker and process according to the manufacturer's directions. But process only until it thickens somewhat. While ice cream is churning, add the dulce de leche, one-fourth at a time, making sure it is integrated before the next addition. Transfer to plastic container and freeze for several hours until firm. Makes about 1 3/4 quart.
Gina,.Fla (09:55:44) : Pastel de Pollo Tia Estelvina
(Tia Estelvina's Chicken Pie)
This recipe will make two pies in pans 7 1/2"x11 1/2" inches. They are perfect for Buffet parties cut into squares, perfect to take to a pot luck, picnic, or a Funeral in the South! It seems like a long recipe but it does not take long to make, really!! It is awesome!!
The pastry is made of Royal Dough and it is absolutely wonderful!
6 boneless, skinless chicken breasts
1 lg. onion, chopped
1 green bell pepper, seeded and chopped
3 garlic cloves, minced
1 8 oz. cans tomato sauce
1/2 c. dry sherry wine (vino seco)
2.3 c. veg. oil
1/2 c. dark raisins
1 c. pitted olives, cut up
small jar diced sweet red pimientos
14 pitted prunes
slivered olives
salt and pepper to taste
Pastry:
1 c. Crisco shortening
1 stick butter, softened
1 1/2 c. sugar
7 egg yolks
6 c. flour
1 c. water mixed with 1 T. vanilla
1 T. baking powder
pinch salt
1. Cover chicken with water in a sauce pot and bring to a boil, cook til chicken is done and tender. Drain and cool, set aside.
2. In a skillet, saute chopped onions and chopped pepper in veg. oil with garlic. Saute til veggies are limp, add tomato sauce and dry sherry wine and let cook at med. low for 5 mts.
3. Meanwhile after chicken has cooled to the touch, begin shredding over the skillet. Mix well. Add the raisins, cut up olives and pimientos (drained). Let cook for another 5 mts. Set aside.
4. Sift together the flour, baking powder and salt. Make a well in the center.
5. In a mixing bowl, cream the shortening , butter and sugar well. Add the yolks one at a time. Blend well.
6. Put this mixture in the middle of the well you made and begin working the dough by adding vanilla water with your fingers til you get a nice dough.
7. Divide dough into 4 parts. Place one dough ball between two pieces of wax paper and roll out bottom for the pan.
8. Place bottom over the pan and peel away the wax paper, press gently onto bottom and sides, and cut away the edges of top. Place 7 pitted prunes on bottom and sprinkle with slivered almonds. Fill with chicken filling 3/4 of the way up. Roll out the top repeating the same procedure as above. Crimp all edges to seal, make 4 slits in middle to vent steam. Repeat for 2nd pie. Bake pies at 350 for 40 mts.
I roll out the extra dough left over and cut out with cookie cutter shapes and put on top of pie. With left over dough after all of this, roll out whatever is left and sprinkle with sugar and cinnamon and bake.
Gina,.Fla (09:55:08) : NELSON'S BLACK BEANS (This recipe will knock your socks off, honestly!!)
14 oz. bag of Goya Black Beans
3 green peppers
1 med. Vidalia or Texas Sweet onion
3-4 garlic cloves, minced
2 bay leaves
1 oz. white vinegar
1 oz. dry sherry (vino seco)
1 t. salt
1/4 t. pepper
1 c. olive oil
Soak the beans with 2 green peppers that have been cored and quartered. (Soak overnight) Water should amply cover the beans.
Chop the onion, green pepper and add to a skillet with olive oil and minced garlic and bay leaves. This is the sofrito. Saute for about 10 mts. over med high heat.
Pour the beans into a pressure cooker, add the sofrito, 1 tsp. of Superior Touch Ham base bouillion and the vinegar, sherry, salt and pepper. CLose it up and cook for 35 mts.
When done and steam is let out, put the green peppers in a blender with 1 cup of beans and 1/2 cup of bean sauce. Blend, add this back to the pot, stir and put back on stove on low for another 20 mts. while you cook your rice.
Gina,.Fla (09:54:43) : Mamita's Chuletas de Puerco Criollas
( Mom's Cuban Pork Chops Creole Style)
The marriage of pork, sherry, and sour orange with the fragrant addition of garlic, sauteed onions and herbs makes this a truly delicious Creole dish. My mama made this once a week when I was growing up and I can still remember the smell wafting thru the door as I came in from school. This is truly delicious served with rice and black beans and sweet fried plantains. Ah, what memories food can evoke....
8 thin, center-cut pork chops, about 4 oz. ea.
salt and pepper to taste
4 garlic cloves, minced
1/4 t. dried oregano
1/4 t. ground cumin
1/2 c. sour orange juice or 1/4 c. sweet OJ mixed with 1/8 c. fresh lime juice
2 large onions, thinly sliced
1/4 c. Spanish olive oil
1/2 c. dry sherry
Season the chops with salt and pepper. In a mortar, crush the garlic, oregano and cumin togther into a paste. Rub the chops with this paste, place in a glass bowl, pour the OJ over and cover with sliced onions. Cover and refrigerate 2-3 hours.
Remove the chops from the marinade, pat dry with paper towels and reserve the marinade. In a large skillet, heat the oil over med. heat and brown the chops on both sides. Add the sherry and reserved marinade and the onions slices, cover and cook til chops are tender about 20 mts.
Makes 4 servings
Gina,.Fla (09:54:14) : Cuban Pork Roast
1 pork roast (butt)
1 bunch fresh garlic
1 bottle Mojo
Peel garlic cloves and cut into slivers. With a sharp knife, poke holes in the roast and fill with garlic slivers. The more garlic, the better. Place roast in a roasting pan and pour entire bottle of Mojo on the roast. Cover and refrigerate for two days, turning roast on first day. Transfer the roast into a 300 oven for 4-5 hours, basting several times. When done, the roast should be very tender and falling apart. Carve the roast and return meat to the Mojo and drippings from pan.
Gina,.Fla (09:53:43) : CARRIBEAN ISLAND CHICKEN
6 boneless, skinless chicken breast halves
1/3 c. orange juice
3 T. canola oil
3 T. honey
1/4 t. ground red pepper (more if you want to kick up the heat)
1 T. ground coriander
2 garlic cloves, minced
1/2 lime
3/4 t. dried basil
1/2 t. salt
3/4 t. parsley
1 Hefty freezer zip-lock plastic bag
2 T. canola oil for frying
Rinse the chicken and pat dry. Set on a plate and squeeze the lime juice over and sprinkle coriander on them.
In a zip-lock bag, pour in the orange juice, canola oil, and honey. Add the red pepper, basil, parsley and garlic. Close bag and knead to mix well.
Add the chicken and knead to coat well. Put the bag inside a bowl inside the fridge. Marinate for 6-8 hours, turning the bag every time you open the fridge to get something.
Next day, drain, reserve marinade. Brown the chicken in the 2 T. of canola oil, on both sides in a skillet. Arrange meat in a glass baking dish and pour the marinade over. Bake at 350 for 25 mts. Serve hot or cold.
Gina,.Fla (09:53:17) : Aunt Edith's Cuban Pork
1 boneless rolled shoulder pork
olive oil
garlic cloves, minced
cumin
pepper
salt
dash Recipe Bouquet
Using a mortar and pestle, make a paste of the oil, garlic and seasonings. Unroll pork, rub paste inside and out. Re-wrap and put in a hot oven to brown at 400. Then lower the heat to 170, cover with foil and slow-cook overnite.
Before serving next day, slice and arrange on baking dish, coating with pan juices, cover with foil and re-heat.
Gina,.Fla (09:52:47) : Chicken and Yellow Rice (Arroz con Pollo)
4 chicken breasts, with skin and bones and fat removed, browned in oil
3 cups water
3/4 tsp. salt
1 tbl. tomato sauce
1 onion, finely chopped
1 tsp. pure Spanish Olive Oil
1 green bell peppers, cut in quarters
1 red pepper, cut in quarters
1 tbls. minced fresh garlic
1/2 tsp. ground cumin
1/2 tsp. ground oregano
1 tbls. dry white sherry or other dry white wine
1 tbls. cider vinegar
1/4 tsp. Bijol or saffron (Bijol is the brand name that gives the rice its yellow colr, it is ground annato seed)
1-2 cans beer
1 1/2 cups med. short grained Valencia rice
1/2 cup sweet peas, LeSeuer brand
canned pimiento strips
canned white asparagus spears
In a 4-6 quart pot, combine the chicken (which has been browned previously) water, salt, tomato sauce, onion, olive oil, peppers, garlic, cumin, oregano, wine, vinegar and saffron or Bijol. Cook until chicken is tender about 30-40 mts.''Remove chicken and set aside. Add enough beer to liquid in the pot to make a total of 5 cups. Add rice and cook on med to med-low heat stirring occasionally until rice is tender. Add more beer or water if necessary, as rice should be moist. Mix in chicken and about 1/2 cup of the peas.
Turn out onto platter and garnish with asparagus spears, pimiento strips and remainder of the peas.
Serves 3-4
Sunny-Brazil (09:09:33) : RABADA com ANGU _ Oxtails with cornmeal mush
2 disjointed oxtails-trim off as much of the fat as possible
1 or 2 tablespoons fresh lemon juice
2 large yellow onions, chopped
fresh pressed or chopped garlic to taste
pinch of thyme and/or any of your favorite seasonings
about 6 cups water
1/2 cup red wine-optional
fresh ground pepper and salt to taste.
2 large bunches of water cress
Marinate the meat with the onions, garlic and seasonings.
Brown then add liquids and cook until tender (about 3 hours)
Chill and remove fat.
Re heat and make the mush
Combine and stir:
1 cup cornmeal, 1/2 cup cold water,
Put in top of double boiler 4 cups of boiling broth from the oxtails
Gradually stir in the cornmeal mixture, cook, stirring constantly, 2 or 3 min.
Cover and steam over hot water about 25 min
About 10 minutes before serving bring oxtails to simmer
Correct seasonings
Add watercress -do not stir- cover, and let cook until the cress wilts
Serve with mush.
Some Brazilians add potatoes and or also serve with white rice
24 International Recipes
susannahoh (09:38:39) : RATATOUILLE
Susannah West
You can vary the vegetables in this recipe, depending on what you have available.
My family likes it made with white eggplant.
1 eggplant
3 zucchini (about 8 " long)
1/2 cup flour
1/4 teaspoon salt
2 green peppers, seeded and chopped
1 onion chopped
1 jar spaghetti sauce
Cube unpeeled eggplant. Put flour, salt and pepper in a plastic bag and
toss eggplant cubes until coated. Cover the bottom of a skillet with oil
and fry flour-coated eggplant for about five minutes. Remove from
skillet and place in an even layer in an oiled nine by twelve-inch casserole.
Prepare zucchini next, as you did eggplant, but fry zucchini for only three
minutes, as it cooks more quickly. Layer on top of eggplant. Wipe out
skillet and reheat. Add oil and fry peppers and onions for two minutes.
Add spaghetti sauce. Pour over vegetable cubes in the casserole. Bake at
350 for about twenty-five minutes or until juices are bubbling.
Dawn-NYS (05:13:41) : LENTIL STEW
1/2 lb Lentils
1 Onion, chopped small
1 Carrot, cut into chunks
1 Potato, cut into chunks
2 T Margarine
1 T Flour
Water
Thyme
Salt
Black pepper
Heat up the margarine in a deep saucepan. Fry the onion, carrot and potato
until soft. Stir in the flour. Add the lentils and enough water to
generously cover the lentils. Cook the lentils until tender, adding enough
water as needed to keep the stew thick. (The lentils will grow and absorb
water.) While it is cooking, add thyme, salt, and pepper to taste. Serve over rice.
Dawn-NYS (05:10:17) : SICILIAN MEAT ROLL
2 lb Ground Beef, lean
8 Boiled ham slices, thin
6 oz Mozeralla cheese, shredded
3 sl Mozeralla cheese
2 md Eggs, beaten
1/4 c Bread crumbs, soft
1/2 c Tomato juice
2 tb Parsley
1/2 ts Oregano, crushed dried
1/4 ts Salt
1/4 ts Pepper
1 md Garlic clove, minced
Combine eggs, crumbs, juice, parsley, oregano,
salt, pepper and garlic. Add beef and mix well.
On waxed paper or foil, pat meat into a 12 inch x 10 inch rectangle.
Arrange ham slices atop meat leaving a small margin around the edges.
Sprinkle shredded cheese over the ham.
Starting from narrow end of the rectangle, roll up the meat using the
paper (or foil) to lift. Seal edges and ends.
Place roll seam side down on a 13x9x2in baking pan. Bake at 350F for one
hour and fifteen minutes or until done. (Note: Center of roll will be
pink due to colouration from ham slices).
Cut three slices of mozeralla cheese diagonally and place them on top of
the roll. Return to oven until cheese melts, approx 5 min.
Also delicious served in sandwich breads.
Dawn-NY (12:24:18) : Baba Ghanoush (Eggplant with Tahini)
3 large eggplants
2-4 cloves garlic, or to taste Salt
1/2 c tahini or less, depending on size of eggplants
juice of 3 lemons, or more to taste
1/2 t ground cumin (optional)
2 T finely chopped parsley
A few black olives or 1 tomato, thinly sliced, to garnish
Cook the eggplants over charcoal or under a gas or electric broiler (sear until skins are black and start to blister with the flesh soft and juicy, rub skins off under cold water taking care to remove any charred particles, then gently squeeze out as much of the bitter juice as possible). Crush the garlic cloves with salt. Mash the eggplants with a potato masher or fork, then add the crushed garlic and a little more salt, and pound to a smooth, creamy puree. Alternatively, use an electric blender to make the puree. Add the tahini and lemon juice alternatively, beating well or blending for a few seconds between each addition. Taste and add more salt, lemon juice, garlic, or tahini if you think it is necessary, and if you like, a little cumin. Pour the cream into a bowl or a few smaller serving dishes. Garnish with finely chopped parsley and black olives, or with a few tomato slices. Serve as an appetizer with Arab or other bread, as a salad, or as a party dip.
Dawn-NY (12:23:41) : Turkish Leeks
2 lbs leeks
1/3 cup finest virgin olive oil
2 small carrots, peeled, halved lengthwise, then sliced 1/2" thick
2 tablespoons uncooked rice
1 1/2 teaspoons sugar salt to taste
lemon juice (1/2 lemon)
1 1/2 cups water
Trim the leeks. Remove a few of the outer layers. Slice 3/4 inch thich; discard the tough green leaves. Wash several times in plenty of water and drain. In a heavy pan heat the olive oil. Stir in the leeks and carrots. Cover and cook 30 minutes over low heat, shaking the pan occasionally. Stir in the rice, sugar, salt, juice of 1/2 lemon and water. Cover and simmer 30 minutes or until leeks are tender. Check the liquid level and add hot water in very small quantities if necessary. When cooked it should be very moist but not watery. Serve cold sprinkled with lemon juice to taste. Like all cold olive oil dishes it is very good with crusty bread.
Dawn-NY (12:21:59) : MEXICAN APPETIZER
1 (8 oz) package cream cheese, softened
1/2 jar thick and chunky picante sauce
1/2 jar dried beef, chopped
8-10 flour tortilla shells
1 C cheese, grated Paprika Mix cream cheese, picante sauce and dried beef until creamy. (You may chop the dried beef in a food processor, then add the other two ingredients and mix.) Place one tortilla shell on serving dish and spread with a layer of the mixture. Repeat this process until you have a stack of 8 to 10 tortilla shells with cream cheese layers between. Cover with plastic wrap and refrigerate overnight. Cut into wedges to serve. Sprinkle with grated cheese and paprika. If desired, serve with sour cream, guacamole, or extra picante sauce on the side. The grated cheese can also be added to the cream cheese mixture rather than sprinkled on top.
Dawn-NY (12:17:56) : Chicken Gumbo
1/2 cup olive oil or peanut oil
3/4 cup flour
2 cups diced onion
1 1/2 cups diced celery
1 1/2 cups diced green pepper
1 diced carrot
4 cloves garlic, minced
2 cups fresh or frozen okra, sliced
1 cup chopped green onions
2 tablespoon Prudhomme Poultry Magic Seasoning Blend
20 Shakes of Louisiana Hot Sauce (approximately two tablespoon)
1 cup chopped parsley
3 small cans (13 & 3/4 oz.) College Inn Chicken Broth
1 1/2 pounds chicken breast (cut in bite-size pieces)
cooked rice
In two quart saucepan, heat oil over medium high heat. Once oil is hot, gradually add flour and using a wire whisk, stir constantly until the color of the roux is peanut butter brown or darker. The darker the roux the "nuttier" the flavor. Note: To avoid burning/scorching the roux, maintain low heat and stir constantly! If black specks appear in the roux, its burnt; discard and begin again. At low heat, it may take up to forty-five minutes to prepare the roux.
To prevent okra from becoming slimy/stringy, saute the okra in oil until all of the stringy texture is removed and the vegetable is lightly browned. Drain okra in paper towels.
When the roux is prepared, reduce the heat and add onion, celery, bell pepper and garlic; saute approximately five minutes or until vegetables are wilted. Add chicken broth, one ladle at a time, stirring constantly until all of the liquid is incorporated into the roux. Add chicken pieces, okra and seasonings. Return to medium high heat, bring to a low boil and simmer for thirty minutes. Add green onions and parsley and season to taste with salt and pepper. Allow to cook an additional five minutes. Serve over cooked rice.
Dawn-NY (12:10:39) : Mexican Confetti Corn Muffins
1 large egg
3/4 c milk
1/4 c canola (or veg) oil
2 T cream
1/2 c pepper and onion relish
1 c and 3T flour
2 t baking powder
salt and cayenne pepper to taste
1 c yellow cornmeal
3/4 c grated cheddar cheese
Preheat oven to 400 degrees. Whisk egg, milk, cream and relish together. Sift dry ingredients together and stir into egg mixture. Add cheese and cornmeal and mix well.
Grease muffin tins or an 8-inch square cake pan. Pour batter in and bake for 20-25 minutes or until golden. Cool on wire rack for 5 minutes before serving. Great with chili!!
Gina,.Fla (10:02:36) : Chicken Cacciatorie--- Chicken Hunter's Style Serves: 6
1 chicken (5 pounds), cut into pieces
1/4 cup olive oil
1 cup flour
1 cup chopped onions
1 cup sliced mushrooms
1 cup julienned carrot
1 cup julienned green pepper
2 Tablespoons minced garlic
8 cups chopped, peeled tomatoes
1/2 cup tomato paste
3/4 cup red or Marsala wine
1 teaspoon oregano
1 teaspoon basil
1 1/2 teaspoons salt
1 teaspoon pepper
freshly grated Romano cheese
Wash and drain the chicken pieces. Heat the oil in a deep skillet. Roll and coat each chicken piece in the flour , and brown each piece on all sides to a golden brown. Transfer the chicken to paper towels to drain.
Saute the onion, mushrooms, carrots, green peppers, and garlic in the same skillet for 10 minutes. Add the tomatoes and saute for another 5 minutes. Stir in the tomato paste, wine, herbs, salt and pepper, and cook over medium heat for another 5 minutes.
Add all the chicken pieces and mix well. Turn down the heat very low, and simmer, covered, for 1 hour. Adjust the salt and pepper to your taste. Serve with some freshly grated cheese and a nice warm loaf of Italian bread.
Gina,.Fla (10:01:15) : Grecian Chicken Breasts
serves 6, can easily be halved. Also, can be prepared and frozen to be baked at a later date, just thaw and bake. I make them all and freeze the ones I am not using or bake them all as they will be used for lunch the next day, they just don't last!
6 boneless, skinless chicken breasts, split
1 pkg. (10oz.) frozen chopped spinach, thawed
1 pkg. (8oz.) feta cheese, crumbled
1/2 cup mayonnaise
1 clove garlic, minced
1/4 cup flour
1/2 tsp. paprika
12 strips bacon
Preheat oven to 325. Cut a pocket into each breast, salt and pepper to taste and set aside.
Thoroughly drain and squeeze any liquid from the thawed spinach. Do not cook. Combine with feta cheese, mayonnaise, and garlic. Stuff into the pockets.
Combine the flour and paprika and lightly coat the stuffed chicken breasts. Wrap 2 strips of bacon around each breast and place on a baking sheet. Bake uncovered at 325. for 1 hour. Unbelievably delicious!!!
Gina,.Fla (10:00:07) :
TILAPIA GRIEGA
4 Tilapia fillets
1/2 cup olive oil
5 tbsp. lemon juice
1 garlic clove, minced
1 tsp. Old Savannah Classic Greek Seasoning*
1/2 tsp. salt
1/4 tsp. ground black pepper
Place the Tilapia fillets in a glass container.
Mix the remaining ingredients together and pour over the Tilapia, turning over to coat well. Marinade all night long.
Bake in the oven for 10 minutes or until done, basting once or twice.
*I found Old Savannah Classic Greek Seasoning in the seafood section of my local grocer. Its ingredients are salt, paprika, herbs and spices, garlic, parsley. If you can't find it, use equal amounts of garlic, salt, pepper, parsley, oregano, basil, paprika, ground up.
Gina,.Fla (09:59:35) : Yucatan Carrot Soup with Cumin and Lime
2 tsps. olive oil
2 lbs. carrots, peeled and chopped (about 5 cups)
2 large leeks (white and pale green parts only, chopped, about 2 cups)
1 tablsp. chopped garlic
2 1/2 tsp.s cumin
1/2 tsp. crushed red pepper flakes
6 1/2 cups or more chicken broth
8 tablsp. sour cream
2 tablsp. lime juice
2 tablsp. fresh cilantro
2 tablsp. grated lime peel
Heat oil in a heavy pot over med heat. Add carrots and leeks, saute til leeks are soft but not browned, about 5 mts. Add garlic, aute 1 mt. Add crushed red pepper flakes and cumin and saute 30 mts. Add broth-boil-reduce and simmer till veggies are tender-35 mts. Working in batches, puree the soup and transfer to a large serving bowl. Whisk in the sour cream and before serving stir in the lime juice and sprinkle with cilantro and grated lime peel.
THIS IS DELICIOUS!!
Gina,.Fla (09:58:55) : Spanikopeta
This recipe is so old....when we lived in New York back in the 60's, we had a landlady who was Greek and she hardly spoke English yet we coaxed her into giving us the secret...here it is, it's the best!!
2 pkgs. frozen chopped spinach, thawed and drained
1 large onion, chopped
2 garlic cloves, crushed
1 8 oz. pkg. feta cheese
2 cups cottage cheese
2 eggs beaten
salt and pepper to taste
2 sticks butter melted
4 tblsp. olive oil
1 pkg. phyllo sheets
1 tblsp. chopped dill, fresh
1 tblsp. parsley, fresh
Saute the onion in the olive oil til golden, at the last minute throw in the garlic and saute for 1-2 mts. more.
Put thawed and drained spinach into the skillet with the onion mixture to sop up flavors.
In a bowl, mix together the eggs, cheeses, parsley, and dill. Add the spinach mix and stir well to blend thoroughly.
In a 9x13 baking pan, brush bottom with melted butter, start layering phyllo, brushing each sheet with butter. Layer up to 12 and then spread filling on, layer again 12 sheets, brushing each one with butter.
When done, with a sharp knife or razor blade, (I use the razor blade) cut the top layers through into squares. Bake at 350 for 45 mts.
Gina,.Fla (09:58:26) : Mediterranian Spinaci Aglio-Olio
2 lbs. fresh spinach
4 T. olive oil
3 garlic cloves, whole
nutmeg
salt and pepper
4 T. Parmesan, grated
Wash and trim spinach, place in pot with water. Cook on med. heat for 5 mts. Drain in colander. Heat oil in skillet, add garlic and fry til browned. Remove and discard garlic. Add spinach to skillet and toss with seasonings. Place in dish and sprinkle with Parmesan.
Gina,.Fla (09:57:48) : SPINACH-RICOTTA PIE
1 (10 oz.) pkg. frozen chopped spinach
3 tbsp. olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 large eggs
3/4 cup Parmesan cheese
2 cups ricotta cheese
8 oz. mozzarella cheese, grated
Dash oregano
Dash nutmeg
Salt and pepper to taste
1 unbaked pie shell
Cook spinach according to package directions. Drain well and set aside.
Heat oil in a skillet and saute onion. At the last minute, throw in the garlic. Stir well.
In a separate bowl, beat the eggs slightly, add the cheeses, mix well. Add the sauteed veggies and the spinach along with the spices, salt and pepper. Pour into the pie shell.
Bake at 375 degrees for 30-40 minutes or until set.
Enjoy!!
Gina,.Fla (09:57:01) : Dulce de Leche Ice Cream
For best results, and not to tax yourself unnecessarily, break up the recipe and make the dulce de leche the day before. Refrigerate it until ready to use. (Heating the can is perfectly safe.)
For the dulce de leche:
1 can whole condensed milk
For the ice cream base:
2 cups milk
1 cup heavy cream
1 vanilla bean, cut lengthwise, or 2 teaspoons vanilla extract
4 large egg yolks
1/3 cup sugar
To make the dulce: Place the unopened can in a heavy pot and cover with water to the top. Bring to a boil and keep at a high simmer for about 3 hours, making sure the water level is maintained. Allow can to cool before opening. Pour into a bowl, cover and refrigerate.
For the ice cream: In a heavy saucepan heat the milk and cream with the vanilla bean over medium heat until bubbles forms around the edge. Remove from the heat.
In a bowl, beat eggs yolks with sugar. Stir in the milk and cream mixture. Return to saucepan and cook over low heat until it thickens slightly. It should lightly cover the back of a wooden spoon. If using vanilla extract, add now. Allow to cool completely.
To make ice cream: Pour base mixture into ice cream maker and process according to the manufacturer's directions. But process only until it thickens somewhat. While ice cream is churning, add the dulce de leche, one-fourth at a time, making sure it is integrated before the next addition. Transfer to plastic container and freeze for several hours until firm. Makes about 1 3/4 quart.
Gina,.Fla (09:55:44) : Pastel de Pollo Tia Estelvina
(Tia Estelvina's Chicken Pie)
This recipe will make two pies in pans 7 1/2"x11 1/2" inches. They are perfect for Buffet parties cut into squares, perfect to take to a pot luck, picnic, or a Funeral in the South! It seems like a long recipe but it does not take long to make, really!! It is awesome!!
The pastry is made of Royal Dough and it is absolutely wonderful!
6 boneless, skinless chicken breasts
1 lg. onion, chopped
1 green bell pepper, seeded and chopped
3 garlic cloves, minced
1 8 oz. cans tomato sauce
1/2 c. dry sherry wine (vino seco)
2.3 c. veg. oil
1/2 c. dark raisins
1 c. pitted olives, cut up
small jar diced sweet red pimientos
14 pitted prunes
slivered olives
salt and pepper to taste
Pastry:
1 c. Crisco shortening
1 stick butter, softened
1 1/2 c. sugar
7 egg yolks
6 c. flour
1 c. water mixed with 1 T. vanilla
1 T. baking powder
pinch salt
1. Cover chicken with water in a sauce pot and bring to a boil, cook til chicken is done and tender. Drain and cool, set aside.
2. In a skillet, saute chopped onions and chopped pepper in veg. oil with garlic. Saute til veggies are limp, add tomato sauce and dry sherry wine and let cook at med. low for 5 mts.
3. Meanwhile after chicken has cooled to the touch, begin shredding over the skillet. Mix well. Add the raisins, cut up olives and pimientos (drained). Let cook for another 5 mts. Set aside.
4. Sift together the flour, baking powder and salt. Make a well in the center.
5. In a mixing bowl, cream the shortening , butter and sugar well. Add the yolks one at a time. Blend well.
6. Put this mixture in the middle of the well you made and begin working the dough by adding vanilla water with your fingers til you get a nice dough.
7. Divide dough into 4 parts. Place one dough ball between two pieces of wax paper and roll out bottom for the pan.
8. Place bottom over the pan and peel away the wax paper, press gently onto bottom and sides, and cut away the edges of top. Place 7 pitted prunes on bottom and sprinkle with slivered almonds. Fill with chicken filling 3/4 of the way up. Roll out the top repeating the same procedure as above. Crimp all edges to seal, make 4 slits in middle to vent steam. Repeat for 2nd pie. Bake pies at 350 for 40 mts.
I roll out the extra dough left over and cut out with cookie cutter shapes and put on top of pie. With left over dough after all of this, roll out whatever is left and sprinkle with sugar and cinnamon and bake.
Gina,.Fla (09:55:08) : NELSON'S BLACK BEANS (This recipe will knock your socks off, honestly!!)
14 oz. bag of Goya Black Beans
3 green peppers
1 med. Vidalia or Texas Sweet onion
3-4 garlic cloves, minced
2 bay leaves
1 oz. white vinegar
1 oz. dry sherry (vino seco)
1 t. salt
1/4 t. pepper
1 c. olive oil
Soak the beans with 2 green peppers that have been cored and quartered. (Soak overnight) Water should amply cover the beans.
Chop the onion, green pepper and add to a skillet with olive oil and minced garlic and bay leaves. This is the sofrito. Saute for about 10 mts. over med high heat.
Pour the beans into a pressure cooker, add the sofrito, 1 tsp. of Superior Touch Ham base bouillion and the vinegar, sherry, salt and pepper. CLose it up and cook for 35 mts.
When done and steam is let out, put the green peppers in a blender with 1 cup of beans and 1/2 cup of bean sauce. Blend, add this back to the pot, stir and put back on stove on low for another 20 mts. while you cook your rice.
Gina,.Fla (09:54:43) : Mamita's Chuletas de Puerco Criollas
( Mom's Cuban Pork Chops Creole Style)
The marriage of pork, sherry, and sour orange with the fragrant addition of garlic, sauteed onions and herbs makes this a truly delicious Creole dish. My mama made this once a week when I was growing up and I can still remember the smell wafting thru the door as I came in from school. This is truly delicious served with rice and black beans and sweet fried plantains. Ah, what memories food can evoke....
8 thin, center-cut pork chops, about 4 oz. ea.
salt and pepper to taste
4 garlic cloves, minced
1/4 t. dried oregano
1/4 t. ground cumin
1/2 c. sour orange juice or 1/4 c. sweet OJ mixed with 1/8 c. fresh lime juice
2 large onions, thinly sliced
1/4 c. Spanish olive oil
1/2 c. dry sherry
Season the chops with salt and pepper. In a mortar, crush the garlic, oregano and cumin togther into a paste. Rub the chops with this paste, place in a glass bowl, pour the OJ over and cover with sliced onions. Cover and refrigerate 2-3 hours.
Remove the chops from the marinade, pat dry with paper towels and reserve the marinade. In a large skillet, heat the oil over med. heat and brown the chops on both sides. Add the sherry and reserved marinade and the onions slices, cover and cook til chops are tender about 20 mts.
Makes 4 servings
Gina,.Fla (09:54:14) : Cuban Pork Roast
1 pork roast (butt)
1 bunch fresh garlic
1 bottle Mojo
Peel garlic cloves and cut into slivers. With a sharp knife, poke holes in the roast and fill with garlic slivers. The more garlic, the better. Place roast in a roasting pan and pour entire bottle of Mojo on the roast. Cover and refrigerate for two days, turning roast on first day. Transfer the roast into a 300 oven for 4-5 hours, basting several times. When done, the roast should be very tender and falling apart. Carve the roast and return meat to the Mojo and drippings from pan.
Gina,.Fla (09:53:43) : CARRIBEAN ISLAND CHICKEN
6 boneless, skinless chicken breast halves
1/3 c. orange juice
3 T. canola oil
3 T. honey
1/4 t. ground red pepper (more if you want to kick up the heat)
1 T. ground coriander
2 garlic cloves, minced
1/2 lime
3/4 t. dried basil
1/2 t. salt
3/4 t. parsley
1 Hefty freezer zip-lock plastic bag
2 T. canola oil for frying
Rinse the chicken and pat dry. Set on a plate and squeeze the lime juice over and sprinkle coriander on them.
In a zip-lock bag, pour in the orange juice, canola oil, and honey. Add the red pepper, basil, parsley and garlic. Close bag and knead to mix well.
Add the chicken and knead to coat well. Put the bag inside a bowl inside the fridge. Marinate for 6-8 hours, turning the bag every time you open the fridge to get something.
Next day, drain, reserve marinade. Brown the chicken in the 2 T. of canola oil, on both sides in a skillet. Arrange meat in a glass baking dish and pour the marinade over. Bake at 350 for 25 mts. Serve hot or cold.
Gina,.Fla (09:53:17) : Aunt Edith's Cuban Pork
1 boneless rolled shoulder pork
olive oil
garlic cloves, minced
cumin
pepper
salt
dash Recipe Bouquet
Using a mortar and pestle, make a paste of the oil, garlic and seasonings. Unroll pork, rub paste inside and out. Re-wrap and put in a hot oven to brown at 400. Then lower the heat to 170, cover with foil and slow-cook overnite.
Before serving next day, slice and arrange on baking dish, coating with pan juices, cover with foil and re-heat.
Gina,.Fla (09:52:47) : Chicken and Yellow Rice (Arroz con Pollo)
4 chicken breasts, with skin and bones and fat removed, browned in oil
3 cups water
3/4 tsp. salt
1 tbl. tomato sauce
1 onion, finely chopped
1 tsp. pure Spanish Olive Oil
1 green bell peppers, cut in quarters
1 red pepper, cut in quarters
1 tbls. minced fresh garlic
1/2 tsp. ground cumin
1/2 tsp. ground oregano
1 tbls. dry white sherry or other dry white wine
1 tbls. cider vinegar
1/4 tsp. Bijol or saffron (Bijol is the brand name that gives the rice its yellow colr, it is ground annato seed)
1-2 cans beer
1 1/2 cups med. short grained Valencia rice
1/2 cup sweet peas, LeSeuer brand
canned pimiento strips
canned white asparagus spears
In a 4-6 quart pot, combine the chicken (which has been browned previously) water, salt, tomato sauce, onion, olive oil, peppers, garlic, cumin, oregano, wine, vinegar and saffron or Bijol. Cook until chicken is tender about 30-40 mts.''Remove chicken and set aside. Add enough beer to liquid in the pot to make a total of 5 cups. Add rice and cook on med to med-low heat stirring occasionally until rice is tender. Add more beer or water if necessary, as rice should be moist. Mix in chicken and about 1/2 cup of the peas.
Turn out onto platter and garnish with asparagus spears, pimiento strips and remainder of the peas.
Serves 3-4
Sunny-Brazil (09:09:33) : RABADA com ANGU _ Oxtails with cornmeal mush
2 disjointed oxtails-trim off as much of the fat as possible
1 or 2 tablespoons fresh lemon juice
2 large yellow onions, chopped
fresh pressed or chopped garlic to taste
pinch of thyme and/or any of your favorite seasonings
about 6 cups water
1/2 cup red wine-optional
fresh ground pepper and salt to taste.
2 large bunches of water cress
Marinate the meat with the onions, garlic and seasonings.
Brown then add liquids and cook until tender (about 3 hours)
Chill and remove fat.
Re heat and make the mush
Combine and stir:
1 cup cornmeal, 1/2 cup cold water,
Put in top of double boiler 4 cups of boiling broth from the oxtails
Gradually stir in the cornmeal mixture, cook, stirring constantly, 2 or 3 min.
Cover and steam over hot water about 25 min
About 10 minutes before serving bring oxtails to simmer
Correct seasonings
Add watercress -do not stir- cover, and let cook until the cress wilts
Serve with mush.
Some Brazilians add potatoes and or also serve with white rice
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