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Chunks of beef are simmered in beer with scallions, garlic, tomatoes, cumin and cilantro. Sometimes I make it with just the meat, sometimes I add yucca or potatoes. Serve this over rice with a little aji picante and you'll have a delicious comfort dish, Latin style! I get lots of emails telling me how much you all love my Latin dishes. It's probably what I do best. When I crave beef stew, it's always this Colombian version I crave.
Ingredients 5 tablespoons unsalted butter 1 medium onion, thinly sliced 2 medium apples , thinly sliced 1 large white potato, diced 1 1/2 cups chopped peeled butternut squash , fresh or frozen Kosher salt and freshly ground pepper 1/2 teaspoon dried sage 2 tablespoons all-purpose flour 1/3 cup apple cider 4 cups low-sodium chicken broth 1 cup milk 2 ounces thinly sliced prosciutto, torn into bite-size pieces 2 cups grated sharp cheddar cheese , plus more for garnish Chopped chives, for garnish (optional) Crusty bread, for serving (optional) Directions Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash.
Please welcome guest author Jaden Hair of Steamy Kitchen who is doing a series of Chinese American food recipes for us here on Simply Recipes. ~Elise The first time I attempted to cook fried rice on my own, I was 15 and my parents and little brother were in Europe on vacation.
Ingredients Oil spray 1 large can refrigerator biscuits 2 cups Monterey jack cheese , shredded 2 green onions , chopped 1 cup mayonnaise 1 pound small shrimp, cooked 1 teaspoon fresh dill, chopped Directions Heat oven to 350 degrees F.
Ingredients 1 large egg white 1 tablespoon plus 2 teaspoons cornstarch 1 tablespoon plus 1 teaspoon soy sauce 1 1/4 pounds medium shrimp, peeled and deveined 2 teaspoons hoisin sauce 1 1/2 teaspoons sherry vinegar or rice wine vinegar 1/2 cup low-sodium chicken broth or water 2 tablespoons vegetable oil 4 scallions , cut into 1/2-inch pieces, white and green parts separated 1 tablespoon finely grated peeled ginger 1 clove garlic , finely grated 1 pound Napa cabbage (1/2 head), cut into 1-inch pieces Cooked white rice, for serving (optional) Directions
Ingredients 12 skin-on chicken drumsticks Kosher salt and freshly ground pepper 2 cups apple juice 1/2 cup apple cider vinegar 1/4 cup low-sodium soy sauce 2 teaspoons honey Grated zest of 1 lemon 1/8 to 1/4 teaspoon red pepper flakes 2 teaspoons sesame seeds (optional) 1 tablespoon unsalted butter Directions
© Tina Rupp PREP: 20 minutes BAKE: 30 minutes YIELD: 6 servings Cooking spray 1 medium onion, chopped 1 clove garlic, chopped 2 Tbs olive oil 1 lb boneless chicken breast, cubed 1 (10-oz) can tomatoes 1 cup frozen corn kernels Pinch chili powder 1⁄2 tsp salt Pinch of cayenne pepper 1 cup grated monterey jack cheese For topping: 1 (8.5-oz) package corn-muffin mix 1. Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
Reviewed By: Jocy84 This was a wonderful dish. Everyone in my family really enjoyed it!! We will be make this one a lot.
1/8 ounce dried porcini mushrooms 8 sprigs fresh parsley plus 3 tablespoons chopped 4 sprigs fresh thyme 1 bay leaf 2 tablespoons unsalted butter 1 1/2 pounds leeks , white and light green parts sliced 1/2 inch thick and washed thoroughly 2 carrots , peeled and cut into 1/2-inch pieces 2 celery ribs , cut into 1/4-inch pieces 1/3 cup dry white wine 2 teaspoons soy sauce Salt and pepper 6 cups water 4 cups low-sodium chicken broth or vegetable broth 1/2 cup pearl barley 1 garlic clove , peeled and smashed 1 1/2 pounds Yukon Gold potatoes , peeled and cut into 1/2-inch pieces 1 1/2 cups chopped green cabbage 1 teaspoon lemon juice Grind porcini with spice grinder until they resemble fine meal, 10 to 30 seconds. Measure out 2 teaspoons porcini powder; reserve remainder for other use. Using kitchen twine, tie together parsley sprigs, thyme, and bay leaf. Melt butter in large Dutch oven over medium heat. Add leeks, carrots, celery, wine, soy sauce, and 2 teaspoons salt.
Our next door neighbor Pat has a wonderfully productive garden where she grows much of her own food. We are the lucky beneficiaries of her overflow in times when, for example, she has harvested 15 large butternut squash and there are still 15 more on the vine. No matter how much Pat loves winter squash, even she knows that she can’t eat all thirty of them by herself. Yikes! Here’s a lovely risotto we made recently with about half of one butternut squash that Pat brought over. (The other half went into pumpkin bread .)
Updated from the recipe archive.
Another week, another refrigerator drawer filled to the brim with garden zucchini.