"The preparation time is approximate cooking and everything depends on the type of corn you buy, if you buy the bag that comes in is necessary cook for an hour until the corn shine and smooth, if you buy canned, 20 minutes will be enough to add the following ingredients. "
Ingredients
1 kg of parboiled pozolero Miz 3 liters of water 1 head of garlic 1/2 onion Herbals odor 250 gr.quartered mushrooms 250 gr.mushroom fungus
For the sauce 10 roasted arbol chiles 2 cloves of garlic 1/2 cup vinegar 1 tbsp.Marjoram Salt andpepperto taste
For lining Diced radishes Chopped onion Lettuce Oregano Toast
Time
Preparation time:
Cooking time:
Total time:
How to make Vegetarian Posole step fungi
Cooking corn in water with garlic, onion and herbs.
Once it is cooked, remove the head of garlic onion and herbs, add the mushrooms and simmer for dejra cooked through, being careful not to overcook the mushrooms, about 15 minutes is sufficient.
Blend peppers with garlic, water, vinegar and marjoram, strain.
Pour this sauce and let boil pozole to season, salt to taste.
Give a twist to your coleslaw with this sesame dressing. This is a recipe for a unique flavor and that will list in just 15 minutes.
Ingredients
Sesame Dressing
3 tablespoons rice vinegar or white wine vinegar
2 teaspoons sugar
2 teaspoons sesame seeds, toasted
2 teaspoons soy sauce
1 teaspoon sesame oil
1/8 teaspoon red pepper, crushed
Salad
2 cup napa cabbage (Chinese), finely chopped (8 oz)
1/4 cup jicama, chopped
1/4 cup green pepper, chopped
1/4 cup shredded carrots
Preparation
1. In a tightly covered container, shake all dressing ingredients. Two. In a medium bowl or plastic glass, stir the ingredients for the salad and dressing. Cover and refrigerate until ready to serve.
This
is a supposedly Chinese meal, I do it here in the United States because
Chinese food in Honduras is a little different, beyond one orders a
plate of chap suey and other Chinese rice and those are the popular
orders to restaurants Chinese and I set out to make my own recipe, plus I
do with leftover meats
Ingredients
Noodles or egg noodles, a chicken breast (that's what I find in my
fridge), two boneless beef chops (also the scattered I found in my
fridge), red sweet pepper, green onion, garlic, teriyaki sauce,
seasoning Goya, peas, salt, pepper, broccoli, carrot strips, olive oil. They can put shrimp, if you will, what comes to mind.
Preparation
It starts small diced chicken in a pan put a tablespoon of olive oil
and throw the pieces of chicken with sazon goya and a little chopped
onion and garlic, then when they have fried for about two minutes he put
a little pepper, a little teriyaki sauce and 1/3 of water and cook over
medium heat, do not let the juice is consumed.
In another anvil gets the chop too finely sliced, put another teaspoon
of olive oil and sofrie with salt, pepper, sazon goya, minced fresh
chili, onion and garlic. while you cook the pasta according to the instructions, they're flat noodles, not so thin.
When noodles are already cooked in the pot on the boil, take out his
water and put the noodles in a colander, the dry pot and put a teaspoon
of olive oil, simmered more chile, onion and minced garlic, then throw
meats, and more terriyaki sauce, then mix the broccoli and carrot, when
the carrot is tender, (Cut it with a potato peeler to make them thin
strips and cooked fast), then mix the broccoli, to soften also and peas,
simmered all, because everything is cooked to soften only broccoli,
carrots and peas, then eventually the pasta mixture and pours more
terriyaki sauce, cooks like five minutes more and now this. Ready!
A typical dish of Mexican food: enchiladas. In this recipe we show how a simple fill them with shredded chicken, cheese and onions. You can serve with black beans. Enjoy them ...
Ingredients
8 corn tortillas 15 cm (6 ")
1 ½ cups cooked chicken, shredded 1 ¾ cups of green tomatillo sauce
1 cup shredded manchego or Chihuahua style (4 oz), shredded ¼ cup cream ½ cup finely chopped cilantro leaves (optional)
Preparation
1. Preheat oven to 350 ° F. Wrap 4 tortillas on paper towels while you can put in the microwave. Caliéntalas at high power for 20 to 30 seconds, or until they can be bent without breaking. Two. Extends Spoon the chicken in the center of each tortilla. Fold in sides and roll up. Put them into a square glass pan, 9-inch, up to 8 cups. Put the sauce over the enchiladas. Sprinkle cheese, and pour the cream and onion. Three. Bake uncovered pan for 15 minutes or until heated through. Sprinkle with cilantro. Serve immediately.
If you have the time you had your grandmother to prepare a pozole, this recipe is perfect for you.A quick and easy Pozole is also super delicious.
Ingredients
4 dried New Mexico chilies, seeded
1 1/2 lbs. Beef tenderloin, cut into 1-inch squares
2 tsp.peanut oil
6 cloves garlic, finely chopped
2 cans (15.5 oz.) White corn (hominy)
2 tbsp.Mexican oregano
6 cups chicken broth, low sodium
1 onion, chopped
To decorate
Col grated
Avocado chopped
Chopped cilantro
Sliced Radishes
Lime wedges
Preparation
Heat 1 cup water in a small pot to a boil and remove from heat.Add the dried chili peppers and let stand 30 minutes. Spend chiles to a blender with 4 tablespoons of their liquid and blend to a puree.Leave aside.Heat oil in large pot over medium high heat.Add the Beef and seal until golden, 3 minutes on each side.Remove to a plate.Add onion and garlic to the same pan and saute until soft, 3-4 minutes.Add the oregano, chili puree and saute 2 minutes.Return the pork to the pan and add the white corn (hominy) and chicken broth.Bring to the boil, lower the heat to medium-low, cover the pot and cook 1 hour.Serve in bowls and garnish with cabbage, avocado, cilantro, radish and lemon.
This
recipe takes advantage of many of the properties of coconut using their
milk and baked grated pulp and giving you a delicious and crunchy
texture. Remember that the coconut is an energy food rich in potassium and folic acid. You can use baking coconut and you on as a garnish for your cereal or any other dish. Pair it with cognac Shrimp and Pasiontini .
Ingredients
2 cups rice
1 can (14 oz.) Light coconut milk
2 cups water
1 tbsp. plus 1 ½ tsp. sugar
1 tsp. salt
½ cup raisins
½ cup flaked coconut
Preparation
Put the rice, 2 cups water, coconut milk, sugar and salt in a medium saucepan and mix well.
Bring the rice to a boil, then reduce heat to medium-low and cook,
stirring occasionally so that the rice does not stick to the bottom of
the pan and burn until the water has evaporated to be just below the
rice level, and when they begin to form small holes in the surface. Reduce heat to lowest heat, cover the pan and continue cooking until the rice is tender, 20 to 25 minutes. Sponge the rice with a fork and stir in raisins. Cover the pan and leave it on the heat until the raisins are swollen and warm, about 10 minutes. Sprinkle the rice with toasted coconut flakes and serve.
The Pad Thai is the best known noodle dish of Thailand, you'll find almost every Thai restaurant menus in the United States. A tour of the Asian food aisle at the supermarket will lead to traditional ingredients, such as rice noodles and fish sauce.
1. In a saucepan 3 quart, heat 4 cups water to a boil.
Remove the pan from the heat, add the noodles (noodles pushes the water
with the back of a spoon to cover completely with water, if necessary). Soak the noodles for 3-5 minutes or until tender, but firm. Drain the noodles, rinse with cold water. Two.
Meanwhile, in small deep bowl, mix lemon juice, one-third cup water,
brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 tablespoon
oil, mix well , set aside. Three. In a 12-inch nonstick skillet (or wok), heat the remaining two tablespoons of vegetable oil over medium heat. Fry the garlic and shallot in the oil, about 30 seconds, stirring constantly, until they begin to brown. Add the eggs. Kitchen about 2 minutes, stirring gently and constantly, until blended, but still moist. April. Add the noodles and lemon juice mixture. Increase heat to high. Kitchen about 1 minute, stirring constantly with a wooden spoon, until the sauce begins to thicken. Add remaining ingredients, except cilantro. Cook 2 to 3 minutes, stirring with a wooden spoon, until noodles are tender. Place on a platter. Sprinkle with cilantro. Decorate with additional chopped roasted peanuts and green onions, if desired.
Comes the summer and what better than a delicious and fresh fish. Forget fast food and prepared these fish sandwiches at home. They are ready in 15 minutes!
Ingredients
2 tablespoons cornstarch yellow
2 tablespoons Gold Medal ® all-purpose flour
1 teaspoon seasoned salt
1/2 teaspoon lemon pepper seasoning
1 tablespoon vegetable oil
2 perch fillets (walleye) or tilapia (about 6 oz each), each cut in half crosswise
1/4 cup tartar sauce
4 rye breads or sandwich, toasted
1 cup lettuce, shredded
Preparation
1. In a bowl or shallow dish, mix the starch, flour, seasoned salt and lemon pepper seasoning. Two. In a non-stick pan with 12-inch, heat oil over medium high heat. It fish fillets with flour mixture. Fry in oil for 4-6 minutes, turning once, until fish flakes easily formed by sticking a fork. Three. Spread tartar sauce on cut sides of the bread toasted. Place lettuce and fish fillets in the bread.
The baked potatoes are perfect with grilled meats or fish fillets. Do not miss this recipe and surprise your friends at your next barbecue.
Ingredients
4 potatoes roasting
2 eggs
4 tablespoons butter or margarine
4 tablespoons whipping cream
Pinch of salt
Dash of pepper
3/4 cup shredded Cheddar or Monterey Jack cheese
Preparation
Wash the potatoes well outside. And pínchalas Dry them with a fork in several places and bake 375 degrees for 1 hour or until tender. Let them cool and then cut them all along. Make the most carefully dough and place in a separate bowl. Divide the egg whites and yolks, and put the yolks with the mass of the potatoes. Stir well until a smooth texture. Throw in butter and cream. Season to taste with salt and pepper. Beat the egg whites until you make and wrap these clear peaks along with the mass of the potatoes. Fill the potato skins with the mixture you just achieve and grated cheese Drizzle. Bake at 375 degrees Fahrenheit for about 15 minutes or until heated through.
My friends, I make these potatoes to accompany my spring and summer
barbecues every time I want to impress my family with a very special
dish. Also get to accompany my fish fillets.
