Glory's Guacamole & Pico de Gallo
Perfect Guacamole RecipeServes 2-4)
All you really need for guacamole is ripe avocados and
salt. After that, the next most important ingredient is lime juice (or
lemon if you don't have lime). Then come the cilantro, chiles, onion,
and tomato.
Ingredients
- 2 ripe avocados
- 1/2 red onion, minced (about 1/2 cup)
- 1-2 serrano chiles, stems and seeds removed, minced
- 2 tablespoons cilantro (leaves and tender stems), finely chopped
- 1 tablespoon of fresh lime or lemon juice
- 1/2 teaspoon coarse salt
- A dash of freshly grated black pepper
- 1/2 ripe tomato, seeds and pulp removed, chopped
1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.
2 Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.) Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Chilling tomatoes hurts their flavor, so don't chop the tomatoes or add to the guacamole until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4 Just before serving, chop the tomato, add to the guacamole and mix.
2 Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.) Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Chilling tomatoes hurts their flavor, so don't chop the tomatoes or add to the guacamole until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4 Just before serving, chop the tomato, add to the guacamole and mix.
Wendy's Milanesa
20 thin slices of beef (about 1/4 inch), the best is rump
roast meat.
1 large can of Italian bread crumbs
any type of cooking oil (Canola or Olive)
4-5 eggs
3 cloves of garlic, chopped
1 tbs. chopped fresh parsley or dried
salt to taste
pepper to taste
Prepare: put eggs, garlic, parsley, salt, and pepper in a
shallow pan. Put bread crumbs in another
shallow pan. Dip slices of meat in the
egg mixture on both sides, then dip in bread crumbs using fork to press crumbs
into meat. Take off extra bread
crumbs. Have frying pan ready on medium
heat with about 1/2 cup oil. Put meat
into frying pan and fry on each side about 4 minutes or until browned. Place onto plate with paper towels, let
cool. Serve with lemon juice/mayonnaise
for a true Argentine cuisine experience!
Wendy's Tomato & Onion Salad
10 Roma tomatoes
1/2 medium white onion
juice of one lemon
1 tbs. olive oil
1 tbs. vinegar
salt to taste
Prepare: slice the tomatoes lengthwise into thin
slices. Slice the onion the same
way. Place in medium bowl adding the
remaining ingredients. Then mix and
enjoy! This can be done to any type of
lettuce as well to make a lettuce salad.
Linda's Chili Rellenos Casserole
2 seven-ounce cans whole green chili peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces longhorn or cheddar cheese, shredded
2 eggs, beaten
1 five-ounce can evaporated milk
2 tablespoons all-purpose flour
½ cup milk
1 eight-ounce can tomato sauce
Directions
Preheat
oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with
cooking spray.
Lay
half of the chilies evenly in bottom of baking dish. Sprinkle with half of
the Jack and cheddar cheeses, and cover with remaining chilies. In a bowl,
mix together the eggs, milk, and flour, and pour over the top of the
chilies.
Bake
in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce
evenly over the top, and continue baking another 15 minutes. Sprinkle with
remaining Jack and cheddar cheeses, and serve.
Lyra's Chicken Enchiladas
8 Chicken Breasts
1 16 ounce container of sour cream
1 16 ounce container of sour cream
4 cans of cream of chicken soup
1 small can of mild green chilies
2 tsp leaf oregano
2 tsp ground cumin
2 tsp ground sage
1 tsp chili powder
1 onion diced
1 1/2 lb. mild cheddar cheese
1 1/2 lb. motzerrella cheese
2 pkgs flour tortillas
Heat up the sour cream, chicken soup,mild green chilies, bring this to
a bublling boil in a pan. Boil the chicken in another pan. Let the
chicken cool shred the chicken. Put the chicken on a tortilla and put
cheese and sauce in the middle of the tortilla. Roll them up and place
them in the pan. Pour the extra sauce mixture over the top of the
enchiladas. Top with extra shredded cheese. Bake at 350 degrees for 30
to 40 minutes.
Bonnie Elton's Chicken Mole w/Four Chiles
4 dried mulato chiles
4 dried ancho chiles
4 dried guajillo chiles
4 dried pasilla chiles
2 tsp lard, or more as needed
1 large onion, peeled & chopped
4 cloves garlic, chopped
1 (7 inch) flour tortilla
2 (5 inch) corn tortillas
1 plantain, peeled & chopped
1/2 cup almonds
1/2 cup peanuts
1/8 cup sesame seeds
1 (14 oz) can whole peeled tomatoes
1 tablet Mexican chocolate (such as Abuelita or Ibarra)
1 whole chicken
Directions
Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl.
Stir in the
onion and garlic, and cook until the onion is soft and translucent,
about 5 minutes. Remove and add to the bowl with the chiles.
Break the
flour and corn tortillas into pieces, and add them to the skillet. Toast
on both sides, turning often, until golden brown, about 3 minutes.
Remove; add to the bowl.
If needed,
melt a small amount of additional lard in the skillet. Add the plantain
pieces to the skillet, and cook and stir until lightly browned, about 5
minutes. Remove plantain; add to the bowl.
Stir the
almonds and peanuts into the skillet, and cook and stir until fragrant,
about 1 minute. Sprinkle in the sesame seeds and continue cooking until
sesame seeds are lightly browned, 15-30 seconds. Remove; add to the
bowl.
Warm the
tomatoes over medium heat in the skillet until heated through, about 5
minutes. Remove from heat. Break the chocolate into chunks and stir into
the tomatoes until melted. Pour the chocolate and tomato mixture into
the bowl with the chile mixture; stir to combine.
Working in
small batches, puree the mixture in a blender until smooth, adding a
small amount of water if needed to make a smooth sauce.
Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours.
Janna's Peruvian Beef Stew
4 tablespoons vegetable oil
3 cloves garlic, crushed
2cloves garlic, minced
1 tablespoon ground cumin
kosher salt and freshly ground black pepper
2 pounds sirloin steak (cubed)
1 cup all-purpose flour
1large onion (diced)
1 red bell pepper (diced)
1 large potato (peeled and diced)
1 cup diced carrots
1 bay leaf
2 cups beef broth
1 cilantro (stemmed)
In a large re-sealable plastic bag, combine 1 tablespoon of the oil,
the crushed garlic, cumin, and salt and black pepper to taste. Place
steak in bag and marinate up to 30 minutes.
6 (12 oz) cans evaporated milk (I used 4 cans evaporated milk and 3 cups regular milk)
4 teaspoons ground cinnamon
1 tablespoon vanilla extract
1 teaspoon ground nutmeg
Pinch cayenne pepper
2 (12-ounce) bags semisweet chocolate chips (recommended: Hershey's)
Cocoa powder, for serving
Directions
For stovetop: In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Stir until chocolate is melted. Cover and turn heat to low for 5 minutes.
For slow cooker: In a 4-quart slow cooker, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Cover and cook on LOW setting for 2 to 3 hours, stirring every 15 to 20 minutes.
Serve with a dusting of cocoa powder.
In a shallow dish, combine flour and salt and pepper to taste. Dredge steak and shake off excess.
In a large Dutch oven, heat remaining 3 tablespoonoil over high heat.
Brown steak on all sides. Transfer to a plate. Reduce heat to a medium
and add onion, bell pepper, minced garlic, and additional oil if needed.
Cook until tender, about 5 minutes. (Season with extra cumin if
desired.)
Return steak to pan. Add potato, carrots, bay leaf, and broth. Increase
heat to medium-high and bring to a simmer. Reduce heat and cook until
meat and potatoes are tender, 15 to 20 minutes.
For the dough:
2 1/4 cups of flour (I used a mixture of all-purpose and whole wheat)
1 1/2 teaspoons of salt
1 stick of cold unsalted butter, diced
1 large egg
1/3 cup of ice water
1 tablespoon of distilled white vinegar
For the filling:
1/2 pound of lean ground beef
1 tablespoon of smoked paprika
1 tablespoon of ground cumin
1/2 red bell pepper, seeded and diced
1 tablespoon of parsley, chopped finely
1/2 large onion, finely chopped
1 tablespoon of capers, finely chopped
olive oil
1 hard-boiled egg, roughly chopped
1 cup of chopped, canned tomatoes (we used San Marzano)
salt and pepper, to taste
1 egg, gently beaten with a fork (for the egg wash)
- See more at: http://www.turntablekitchen.com/2012/02/argentinian-beef-empanadas-a-return-to-calm/#sthash.TffnTzWa.dpuf
2 1/4 cups of flour (I used a mixture of all-purpose and whole wheat)
1 1/2 teaspoons of salt
1 stick of cold unsalted butter, diced
1 large egg
1/3 cup of ice water
1 tablespoon of distilled white vinegar
For the filling:
1/2 pound of lean ground beef
1 tablespoon of smoked paprika
1 tablespoon of ground cumin
1/2 red bell pepper, seeded and diced
1 tablespoon of parsley, chopped finely
1/2 large onion, finely chopped
1 tablespoon of capers, finely chopped
olive oil
1 hard-boiled egg, roughly chopped
1 cup of chopped, canned tomatoes (we used San Marzano)
salt and pepper, to taste
1 egg, gently beaten with a fork (for the egg wash)
- See more at: http://www.turntablekitchen.com/2012/02/argentinian-beef-empanadas-a-return-to-calm/#sthash.TffnTzWa.dpuf
For the dough:
2 1/4 cups of flour (I used a mixture of all-purpose and whole wheat)
1 1/2 teaspoons of salt
1 stick of cold unsalted butter, diced
1 large egg
1/3 cup of ice water
1 tablespoon of distilled white vinegar
For the filling:
1/2 pound of lean ground beef
1 tablespoon of smoked paprika
1 tablespoon of ground cumin
1/2 red bell pepper, seeded and diced
1 tablespoon of parsley, chopped finely
1/2 large onion, finely chopped
1 tablespoon of capers, finely chopped
olive oil
1 hard-boiled egg, roughly chopped
1 cup of chopped, canned tomatoes (we used San Marzano)
salt and pepper, to taste
1 egg, gently beaten with a fork (for the egg wash)
- See more at: http://www.turntablekitchen.com/2012/02/argentinian-beef-empanadas-a-return-to-calm/#sthash.TffnTzWa.dpuf
2 1/4 cups of flour (I used a mixture of all-purpose and whole wheat)
1 1/2 teaspoons of salt
1 stick of cold unsalted butter, diced
1 large egg
1/3 cup of ice water
1 tablespoon of distilled white vinegar
For the filling:
1/2 pound of lean ground beef
1 tablespoon of smoked paprika
1 tablespoon of ground cumin
1/2 red bell pepper, seeded and diced
1 tablespoon of parsley, chopped finely
1/2 large onion, finely chopped
1 tablespoon of capers, finely chopped
olive oil
1 hard-boiled egg, roughly chopped
1 cup of chopped, canned tomatoes (we used San Marzano)
salt and pepper, to taste
1 egg, gently beaten with a fork (for the egg wash)
- See more at: http://www.turntablekitchen.com/2012/02/argentinian-beef-empanadas-a-return-to-calm/#sthash.TffnTzWa.dpuf
Bonnie Stewart's Mexican Hot Chocolate
6 (12 oz) cans evaporated milk (I used 4 cans evaporated milk and 3 cups regular milk)
4 teaspoons ground cinnamon
1 tablespoon vanilla extract
1 teaspoon ground nutmeg
Pinch cayenne pepper
2 (12-ounce) bags semisweet chocolate chips (recommended: Hershey's)
Cocoa powder, for serving
Directions
For stovetop: In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Stir until chocolate is melted. Cover and turn heat to low for 5 minutes.
For slow cooker: In a 4-quart slow cooker, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Cover and cook on LOW setting for 2 to 3 hours, stirring every 15 to 20 minutes.
Serve with a dusting of cocoa powder.
Bonnie Stewart's Flan de Coco (Coconut Flan)
Makes 12 servings
1 1/2 cups white sugar
1 (14 oz) can sweetened condensed milk
1 (12 oz can evaporated milk
1/2 cup milk
6 eggs
1/2 cup freshly shredded coconut
Preheat oven to 350 degrees F (175 degrees C).
Place
1 cup of the sugar in a small saucepan over medium heat. Cook gently,
without stirring, but shaking occasionally until the sugar has melted.
Continue cooking until the sugar has completely melted, and turned
golden brown. Pour into a large, glass baking dish. Spread the caramel
evenly over the bottom of the dish, then set aside to cool for 15
minutes before proceeding.
Once
the caramel has hardened, pour the condensed milk, evaporated milk,
milk, eggs, 1/2 cup sugar, and coconut into a blender. Blend for 3
minutes until smooth. Pour into baking dish over the caramel.
Bake
in preheated oven for 45 minutes until set. When done, remove from oven
and let cool for 30 minutes. Run a knife around the edges of the dish
to separate the flan from the sides. Refrigerate overnight.
Amanda's Torta di Santiago (St. James Cake)
This delicious torta
or cake originates in the famous pilgrimage town of Santiago in the north west
part of Spain.
Ingredients:
Ingredients:
- 1 cup sugar
- 1/4 teaspoon grated lemon rind
- 1/2 lb almonds with skins, finely ground
- 7 eggs, separated
- 1/4 teaspoon cinnamon
- chopped or ground almonds for garnish
- Cream the sugar, lemon rind, and egg yolks until the mixture is light and fluffy.
- Stir in the almonds and cinnamon.
- Beat the egg whites until they are stiff, but not dry.
- Stir a few tablespoons of the egg white into the almond mixture, then fold in the rest of the egg whites.
- Pour into 2 greased 8 in layer pans and bake at 350 degrees for 45 minutes or until the cakes are well browned.
- Cool briefly, then remove the cakes from the pans.
To
make topping whip 1/2 pint whipping cream, 1/4 teaspoon sugar, 1 teaspoon vanilla until stiff.
Spread between the cake layers then coat the top and sides of the cake. Garnish with chopped almonds.
An alternative is to use the filling inside, then sprinkle the top with powdered sugar after placing a 4" Cross of Santiago in the center. The end result is a brown cross on a field of powdered sugar. Pattern for Cross of Santiago
Spread between the cake layers then coat the top and sides of the cake. Garnish with chopped almonds.
An alternative is to use the filling inside, then sprinkle the top with powdered sugar after placing a 4" Cross of Santiago in the center. The end result is a brown cross on a field of powdered sugar. Pattern for Cross of Santiago
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