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Recipes
Horchata - Ground Rice Drink
Ingredients (6 servings)
1 c Long Grain Rice or Rice flour
4 c Milk or one cap non fat Dry Milk
1/2 c Sugar or Sugar Substitute
1 ts V anilla non alcohol Dry Powder
1/2 ts Cinamon
Ice
Instructions
Place the rice in a bowl with enough hot water
to cover. Let the rice sit overnight. Next day, remove the water. Place 1/2
cup of water, and 2 cups milk in a blender. Blend until rice is all ground up.
Mix in 1/4 cup sugar, 1/2 t vanilla, 1/4 t cinnamon. Do the same with the
other half of the ingredients. Strain through cheesecloth (or whatever). Serve
over ice. Makes 6 glasses.
Arroz Amarillo Con Camarones -Yellow Rice & Shrimp
Casserole
Ingredients (6 servings)
1/2 c Olive oil
1 sm Onions; chopped
1 sm Green pepper; chopped
1Garlic clove; minced
1 Parley sprig
1 lg Ripe Tomato peeled, seeded & chopped
1 Bay leaf
1/4 ts Nutmeg
1/4 ts Cumin
1/4 ts Thyme
1 pn Saffron toasted
1 lb Shrimp, raw shelled, deveined
1 c -Hot water
1/4 c Dry white wine
1 tb lemon juice
1 tb Salt
1/2 ts Hot sauce
2 c Long grain white rice
2 1/2 c -Water
1/2 c beer
Cooked peas
Pimiento strips
Parsley bouquets
Instructions
Use a 3-quart casserole with lid. An earthenware casserole is preferable,
especially if you wish to add a touch of Spain to a dinner party. However, I
know that good earthenware is hard to find today. I have 2 casseroles that
I've had for 15 years.
Heat oil in casserole. Saute onion and pepper until
transparent. Add garlic, parsley, tomato, bay leaf, nutmeg, cumin and thyme.
Mix well, cover, and cook over low heat until mushy (about 15 minutes). The
saffron should be toasting on the lid in the little brown paper.
Add the
shrimp to the saute and cook until it turns pink. Dissolve the saffron in the
1 cup hot water. Combine with wine, lemon juice, salt and hot sauce. Pour into
casserole, stir to mix, and cook covered 10 minutes more. Now add the rice and
the 2 1/2 cups of water. Distribute ingredients well in casserole. Bring to a
quick boil, STIR ONCE, and place in preheated 325 degree F. oven for only 20
minutes - NI UN MINUTO MAS! Remove from oven, uncover, and garnish with peas,
pimientos, and parsley. Pour beer over all. Cover again and allow to stand 15
minutes longer, before serving.
Source: Clarita's Cocina - by Clarita
Garcia (ISBN: 0-942084-74-8) Typos provided by: Karen Mintzias
Barbecued Chicken
Ingredients (8 servings)
2 1/2 lb Cut up chicken fryer
1/4 c Worcestershire sauce
1/4 c Packed brown sugar
2 tb Cornstarch
1 ts Salt
1/4 ts Liquid smoke
1 c Catsup
1/4 c Vinegar
1 ea Med. onion, chopped
1 tb Lemon juice
1 ts celery seed
2 ea Dashes red pepper sauce
Instructions
Cut chicken into pieces; cut each breast half into halves
Chicken in Mole Sauce
Ingredients (8 servings)
1 Chipotle Chile; Dried
1/4 cShortening Or Lard
2 tb Red Chiles; Ground
2 c Chicken Broth
4 Flour Tortillas; *
1/4 c Tomato Sauce
1/4 c Onion; Chopped, 1 small
1 tb Raisins
1 tb Almonds Or Walnuts; Chopped
1 tb Sesame Seed
1 tb Pumpkin Seeds; Shelled
1 tb Peanut Butter
1 1/2 ts Sugar
1 1/2 ts Oregano; Ground
1 1/2 ts Cocoa
1/2 ts Anise Seed
1/4 ts Cinnamon; ground
1/4 ts Cloves; Ground
1/4 ts Nutmeg; Ground
1/4 ts Allspice; Ground
1/4 ts Ginger; Ground
1/4 ts Cumin; Ground, OR
1/2 ts Cumin Seed
1 cChicken Chicken Broth
8 Chicken Breast Halves; **
Instructions
* Flour tortillas should be 7 to 8-inches in diameter and be cut into
**
Chicken breast halves should be boneless and the total weight should
Cover
chile with warm water. Let stand until softened, about 1 hour. Drain and
finely chop. Heat shortening in 3-quart saucepan over medium heat until hot.
Cook and stir ground red chiles in shortening until brown (add about 1/4 t
water to prevent scorching if necessary); cool. Stir in 2 cups of chicken
broth. Stir in remaining ingredients except the remaining 1 cup of broth and
chicken. Heat to boiling; reduce the heat and cover. Simmer 30 minutes,
stirring occasionally; cool. Place a small amount of the sauce into a blender
container. Cover and blend on high speed until smooth. Repeat with the
remaining sauce. Heat 1 cup of the sauce and the remaining chicken broth in a
12-inch skillet; reduce the heat. Place the chicken, skin sides up, in a
single layer in the skillet. Cover and simmer until done, about 1 hour. Remove
chicken to serving dish and keep warm. Measure the cooking liquid. In skillet
combine 1 cup of the cooking liquid with the remaining sauce and heat to
boiling, stirring constantly, and pour over the chicken.
Chicken Picadillo
Ingredients (4 servings)
PHILLY.INQUIRER:
8 THIGHS BROILER-FRYER, SKINNED
1/2 ts SALT
16 oz WHOLE TOMATOES CHOPPED
1/2 ts CUMIN
1/2 c GOLDEN RAISINS
1/8 ts RED PEPPER
1 tb CHOPPED GREEN CHILIES
2 tb VEGETABLE OIL
1 ts SUGAR
1/2 c CHOPPED ONIONS
1 ts CINNAMON
1/4 c LICED ALMONDS
Instructions
In a small bowl, mix together the tomatoes, raisins, green chillies,
sugar, cinnamon, salt, cumin, and red pepper and set aside.
In a large frying pan, place the oil and meat to mediaum high. Add the chicken
and cook, turning about 10 minutes or until brown on all sides. Add the onion and cook,
stirring 2 to 3 minutes or until slightly tender. Drain
off excess fat.
Add the tomato mixture; cover, reduce the heat to medium, and cook
about 15 minutes or until chicken is fork tender. Uncover and cook five more minutes longer.
Serve chicken and sauce over hot cooked rice.
sprinkle with almonds. Makes four servings.
Chiles Rellenos Con Queso
Ingredients (6 servings)
CHILES:
6 x California Chiles *
3 x Eggs, Separated
4 oz Monterey Jack Cheese
1/2 c All-Purpose Flour
Oil For Frying
TOMATO SAUCE:
4 sm Tomatoes, Peeled
1/2 ts Salt
1 sm Onion
2 sm California Chiles
CloveGarlic
1/8 ts Ground Cinnamon
1 tb Vegetable Oil
1/8 ts Ground Cloves
1/2 c Chicken Broth
Instructions
* California Chiles should be roasted and peeled.
Prepare the tomato sauce and keep warm. Cut as small a slit as possible in one
side of each chile to remove seeds. Leave stems on. Pat chiles dry with paper
towels. Cut cheese into long thin sticks, one for each chile. Place one stick
in each chile, using more if chiles are large. If chiles are loose and open,
wrap around cheese and fasten with toothpicks. Pour oil 1/4" deep in a large
skillet. Heat oil to 365°F. Beat egg whites in a clean medium bowl with clean
beaters until stiff. Beat egg yolks lightly in a small bowl and fold into
beaten egg whites. Roll chiles in flour, then dip in egg mixture to coat. Fry
in hot oil until golden brown, turning with a spatula. Drain on paper towels.
Serve immediately, topped with tomato sauce. TOMATO SAUCE: Combine tomatoes,
onion and garlic in a blender or food processor and puree. Heat oil in a
medium saucepan, add tomato mixture. Cook 10 minutes, stirring occasionally.
Add broth, salt, chiles, cloves and cinnamon. Simmer gently for 15 minutes.
Samosas
Ingredients (16 servings)
1/2 lb Very lean ground beef
1/2 ea Mediumonion, chopped
1/2 ea 1 in fresh ginger root
6 ea Cloves garlic
1/2 ts Cumin seed
1/2 ts Salt (optional)
1 ts Chili powder
1/2 ea 1 in cinnamon stick
1 ea Cardamon seed (optional)
1 c Water
1/3 c Ciliantro leaves, chopped
2 c All-purpose flour
2 tb Vegetable shortening
10 tb Water approximately
2 ts Liquid egg substitute
Instructions
For filling: In blender or food processor, grind onion, ginger root,
garlic, cinnamon stick, cardamom, cumin and salt. Break cinnamon stick into
pieces before adding to blender.
Spray a medium skillet with non stick
spray. Add ground beef and blend the spice mixture. Cook until beef is
browned. Add 1 cup water and cook until water evaporates. Add coriander leaves
and stir to mix.
For pastry: Cut shortening into flour until it resembles
coarse meal. Sprinkle with water, 2 teaspoons at a time, and mix with a fork
until you can form it into a stiff dough.
Shape dough into ball and cut
into 8 equal pieces. Shape each piece into a ball and roll on lightly floured
board into a 6-inch flat circle.
Cut circle in half. Place a scant 1
tablespoon of filling on each half.
Moisten edges of pastry with water.
Fold and pinch edges together. Brush lightly with egg substitute for golden
brown pastry. Bake at 425 degree for 20 to 25 minutes or until golden brown.
Sangria Blanco
Ingredients (8 servings)
1/4 c Sugar
2 ea Stick cinnamon; broken in 1/2
1 c Apple juice
25 oz White wine; dry, 1 bottle, *
1 ea Apple; unpared, **
1 x Ice cubes
1/2 c Water
1 c Sparkling water
1/2 c Orange juice
1 ea Orange; med, unpared, **
1 ea Banana; medium
Instructions
* Wine should be chilled. Use Chardonnay or any other dry white wine.
**
Orange should be cut into halves and thinly sliced.
*** Apple should be eating
apple cut into thin wedges.
Heat sugar, water and cinnamon to boiling in
1-quart saucepan; reduce heat. Simmer, uncovered, for 5 minutes. Cover and
refrigerate at least 2 hours but no longer tha 1 week. Remove cinnamon sticks
from sugar mixture. Mix sugar mixture, sparkling water, apple juice, orange
juice and wine in large pitcher. Gently stir in fruit and ice. Serve with
several pieces of fruit in each glass.
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