Carne Guisada (Latin Beef Stew) 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. You can use water in place of beer if you prefer. If achiote or sazon isn't something you can find near you, leave it out, it will still be good! This is a great recipe for those of you who own a pressure cooker. Carne Guisada (Latin Beef Stew) Skinnytaste.comServings: 5 • Size: about 1 cup • Old Points: 4 pt • Points+: 6 pts Calories: 192.9 • Fat: 5.3 g • Carbs: 11.5 • Fiber: 1.6 • Protein: 23.2 g • Sugar: 1.1Sodium: 255.5 mg Ingredients: In a large dutch oven or heavy pot, heat oil over medium heat.
For pressure cooker instructions: Makes about 5 cups. Apple-Cheddar-Squash Soup Recipe : Food Network Kitchens. Directions Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the cheese to the soup and stir over medium-low heat until melted. Per serving: Calories 532; Fat 34 g (Saturated 19 g); Cholesterol 117 mg; Sodium 807 mg; Carbohydrate 35 g; Fiber 5 g; Protein 24 g Photograph by Antonis Achilleos. Kielbasa Stew Recipe. Shrimp Fried Rice Recipe. 1 Toss shrimp with salt, pepper, cornstarch: In a medium bowl, sprinkle the shrimp with salt, pepper, and cornstarch, and toss to coat.
Set aside to sit for ten minutes at room temperature. 2 Heat pan on high heat: Heat a large sauté pan or wok (a seasoned cast iron pan or hard anodized aluminum works well, they're relatively stick free and can take the heat) on high heat. When the pan is very hot (a drop of water instantly sizzles when it hits the pan), swirl in one tablespoon of the cooking oil to coat the pan. 3 Sear shrimp on both sides: Add the shrimp to the hot pan, spreading them out quickly in a single layer. Flip the shrimp over and let them fry on the other side for another 30 seconds or until they are mostly cooked through. Use a slotted spoon to scoop the shrimp out of the pan to a bowl. 4 Cook beaten eggs, slightly runny: Return the pan to the burner and lower the heat to medium. Then add the leftover cooked rice to the pan and stir with the green onions to mix well. Two Cheese Corn Gratin Recipe. Shrimp Puffs Recipe : Shrimp and Cabbage Stir-Fry Recipe : Food Network Kitchens.
Apple-Honey Drumsticks Recipe : Food Network Kitchens. Slow-Cooker Beef Brisket with Beer Recipe. Real Texas Chili Recipe. Chicken Cowboy Bake. Kielbasa Skillet Stew Recipe - Bush’s Best. Hominy Beef Bake Recipe. Salsa Chicken Rice Casserole Recipe. Farmhouse Vegetable Barley Soup. 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. Make-Ahead Unstuffed Shells recipe. Butternut Squash Risotto Recipe. Chicken and Apples in Honey Mustard Sauce Recipe. The sauce this recipe produces is fairly mild. If you would like a more intensely honey-mustard sauce, double up on the apple cider/mustard/honey mixture and skip the broth. Whatever you do, do not use red delicious apples for this recipe.
That variety of apple simply does not cook well. Method 1 Whisk cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside. 2 Salt the chicken well and dust in flour. 3 In a large non-stick skillet, heat the oil on medium to medium high heat. 4 Add chicken broth and cider mixture to the pan and bring to a boil. 5 With slotted spoon, remove chicken and apples to serving plates. Crock Pot Girls. Ground Beef Stroganoff Recipe. Zucchini and Spinach Gratin Recipe. The recipe calls for bacon and I think it's an important flavor component. For those of you who don't eat pork, or meat, you can substitute butter and or olive oil (a couple tablespoons) to sauté the onions. Ingredients 2 lbs zucchiniKosher salt1 lb frozen spinach*3 slices of thick cut bacon (about 3 ounces), cut crosswise 1/4-inch pieces1 large onion1 handful of parsley (about 1/2 cup of leaves, lightly packed)3 cloves garlic, peeled, coarsely chopped1/2 cup freshly grated Parmesan cheeseFreshly ground black pepper3 eggsOlive oil * Or 6 packed cups of fresh chopped spinach leaves, blanched and drained Method 1 Grate the zucchini. 2 Thaw the spinach, let drain while the zucchini is draining. 3 Heat a large skillet on medium heat. 4 While the bacon is cooking, peel and finely chop the onion. 5 While the bacon and onions are cooking, prepare the parsley and garlic. 6 Preheat the oven to 350°F. 7 Place the zucchini into a large bowl.