26 de junio de 2017

Spaghetti with Green Beans and Tomatoes RECIPE FOR TODAY

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Spaghetti with Green Beans and Tomatoes
Entrée

Ease of preparation: average
Prep Time: 10 minutes
Cook time: 20 minutes
Servings: 4-6

Ingredients:
1 box Spaghetti
1/4 cup extra virgin olive oil
2 shallots, minced
2 cloves garlic, minced
6 medium tomatoes on the vine, peeled, seeded and diced
1 pound green beans, cut in 1 inch pieces
to taste salt
to taste freshly ground black pepper
2 teaspoons fresh thyme, finely chopped
1 tablespoon fresh Italian parsley, chopped
Directions:
BRING a large pot of water to a boil.
HEAT olive oil in a large skillet. Add shallots and sauté until golden.
ADD garlic and cook 1 minute.
ADD tomatoes; season with salt and pepper. Simmer 5 minutes.
ADD parsley and thyme.
COOK pasta according to package directions. Add green beans for last 4 minutes of cooking time. Drain and add pasta and green beans to sauce. Mix well and serve.

Braised Pork N Coconut Milk RECIPE FOR TODAY

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Braised Pork N Coconut Milk
1 lb pork
1 coconut to extract milk or 1/2 can coconut milk
3 tbsp fish sauce
2 tbsp sugar
1 tbsp molasses
salt and black pepper, to taste

If you are using a coconut, save water in a bowl and cut coconut into strips.

If you are using canned coconut milk, get unsweetened shredded coconut to use as coconut strips.

Cut pork into thin strips and mix with fish sauce, sugar, and molasses and marinate for 20 minutes to absorb the spices.

If you do not have molasses, place a spoon of sugar in a pan and cook n medium heat until it becomes caramel. Place pork in pan and cook until it shrinks and absorbs the spice.

Put coconut milk in the pan and cook until it thickens. Place coconut strips or shredded coconut (or coconut rice) into the mixture. You can add more spice to suit your taste and turn off stove.

This dish is best served hot over steamed rice with vegetables on the side.

Note: It is recommended that you use a young coconut and do not cook for too long or the pork will shrink and burn and loose its soft taste.

CAMARONES SARA SPANISH RECIPE FOR TODAY

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CAMARONES SARA

Ingredientes:

1 kg de camarones grandes 
Sal y pimienta
2 cucharadas de mayonesa
1 diente de ajo picado
1 cucharada de salsa china (Soya)
1 cucharada de salsa inglesa
1 cucharada de salsa picante
1 cucharadita de consomé de camarón en polvo
1 cucharada de mantequilla
1 tomate
1 cebolla chica
1 chile poblano.

Preparación:

1.- en un pequeño bowl mezclamos la mayonesa, y todas las salsas, así como un poco de consomé, y mezclamos con mantequilla derretida.
2.- Ahora en un cuadrado de aluminio vamos a poner en el centro una porción de unos 200g de camarones alternando unos con cabeza y cascara y otros completamente pelados.
3.- Agregamos sal y pimienta y aderezamos con nuestra salsa que preparamos anteriormente.
4.- Por ultimo partimos cebolla tomate y chile y agregamos unas cuantas rodajas de cada uno, cerramos el paquete y lo ponemos sobre la plancha por 10 minutos.
Servir acompañado de arroz blanco o arroz a la mantequilla.

MANGO STUFFED TEQUEÑOS (FRIED CHEESE) SPANISH RECIPE FOR TODAY



MANGO STUFFED TEQUEÑOS (FRIED CHEESE)



INGREDIENTS
  • 1 lata de 15.5 onzas DOLE Canned Mango Slices
  • ½ taza de azúcar
  • 2 libras de queso blanco de freír
  • 14 onzas de masa para pie
  • Aceite para freir

INSTRUCTIONS
  1. En una sartén sobre fuego medio alto, mezclar el mango con el azúcar.
  2. Cocinar esto, moviendo y triturando el mango con un tenedor por unos 10 minutos hasta que el syrup se reduzca y el mango alcance una consistencia a mermelada.
  3. Mientras el mango esta en proceso de cocción, cortar el queso en trozos de ¾ pulgada de ancho y 3 pulgadas de largo aproximadamente.
  4. Hacer un espacio en los trozos de queso removiendo parte del centro para poder rellenar con el mango.
  5. Cuando el mango este listo, poner en la nevera para que baje la temperatura y no este muy caliente.
  6. Rellenar el queso con la reducción de mango.
  7. Cortar la masa para pie en tiras de ½ pulgada de ancho.
  8. Envolver el queso relleno con las tiras de masa para pie. Hacer esto envolviendo hasta cubrir completamente el queso y sellando cada extremo con los dedos.
  9. Freír en aceite bien caliente por unos minutos dando vueltas hasta que la masa este dorada y el queso derretido.
  10. No freír demasiado hasta dorar fuertemente ya que esto puede causar el queso salir de la masa.

























MANGO STUFFED TEQUEÑOS (FRIED CHEESE) RECIPE FOR TODAY



MANGO STUFFED TEQUEÑOS (FRIED CHEESE)


Ingredients
1 15.5 once can DOLE Canned Mango Slices
1/2 cup sugar
2 libs white frying cheese
14 once pie crust sheet
Oil for frying
Directions
In a sauté pan over medium-high heat, mix the mango with the sugar.
Cook this, stirring and mashing the mango with a fork for about 10 minutes or until the syrup has reduced and the mango reaches a thick marmalade consistency.
While the mango is cooking down, cut the cheese in sticks of approximately 3/4 inches wide x 3 inches long.
Make a space in the middle of the cheese sticks by removing part of the center in order to stuff the cheese. Watch my video to see how I did it.
When the mango is ready and out of the pan, place it in a container and in the fridge to bring down the temperature some, so it is easier to handle.
Fill each cheese stick with the mango filling.
Cut the pie crust in 1/2 inch wide long strips.
Wrap the stuffed cheese with the pie crust strips until all of the cheese is covered and pinching the ends to avoid too much oozing.
Fry each pie crust wrapped stuffed cheese on hot oil, turning it around so it is golden and crispy all around.
Do not over fry it as it can cause the cheese to melt too much and break down the cheese sticks.

25 de junio de 2017

Pork Chops with Dijon Herb Sauce RECIPE FOR TODAY

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Pork Chops with Dijon Herb Sauce
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1 chop • Old Points: 4 pts • Points+: 4 pts
Calories: 166.5 • Fat: 9.2 g • Carb: 2.6 g • Fiber: 0.2 g • Protein: 16.4 g

Ingredients:
1 tsp butter
4 pork chops (22 oz with bone, fat removed), 1 inch thick, trim all visible fat
1/2 tsp salt
fresh ground pepper
3 tbsp chopped onion
3/4 cup fat free chicken stock
1 tbsp dijon mustard
2 tbsp chopped, fresh herbs like parsley, chives

Directions:

In a large frying pan heat the butter over moderately low heat. Season pork with salt and pepper.

Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.

Add the onion to the pan and cook, stirring, until soft, about 3 minutes. Add the stock and boil until it reduces to 1/2 cup, about 3 minutes. Stir in the mustard, herbs, and 1/8 tsp pepper. Put the chops on a platter and pour the sauce over the meat.

Food and Wines says it is ok if the pork chops are pink in the center. Trichinosis is killed at the relatively low temperature of 150°. I use a thermometer to check the center and usually leave it until it hits 160°. Don't overcook or they will become dry.

Pork Shoulder in Pressure Cooker and Pickled Onions RECIPE FOR TODAY

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Pork Shoulder in Pressure Cooker and Pickled Onions
(Cochinita pibil en Olla Express)
Ingredients 
2/3 cup orange juice
1/4 cup A1 Original Sauce
2 large cloves of garlic
1 tablespoon achiote paste
1 tablespoon oil
1 pork butt (or shoulder) Boneless (2 lbs), cut into strips
2 small red onions, sliced
1/3 cup KRAFT Zesty Italian Dressing
8 corn tortillas, Piping hot

METHOD
BLEND first 4 ingredients until smooth.

HEAT oil in a pressure cooker over medium-high heat. Add the meat in batches; cook it for 4 min. or until it is brown. Put all the meat in the pressure cooker; add juice mixture over it.

CLOSE the pressure cooker tightly. Cook meat over medium-high heat until the pressure gauge is in place and the rotary valve begins to vibrate gently. Reduce heat to maintain a slow gradual and consistent rotational movement; 55 min cooking time for meat. Remove from heat; let stand 10 min. or until the pressure gauge drops. Meanwhile, put the onions in a pot with boiling water and cook for 5 min.

DRAIN onions; put them in a bowl. Add dressing to coat and shuffle them. Remove the valve from the pressure cooker, and then the lid. Remove meat in the pot; shred it. Put it back in the cooker; stir with sauce. Put meat mixture and onion in tortillas; roll them.

Kraft Kitchens Tips
HOW TO SERVE
Serve with a side of steamed vegetable.

HOW TO PREPARE IN A REGULAR POT
Prepare it as directed, but use a 8 liters pot. Cover the pot after adding the liquid mixture; let it boil. Cook meat over low heat, keeping a gentle boil, 1-1/2 hours or until tender.

NOTE
There are a variety of pressure cookers pots already on the market. Therefore, it is important to follow the specific instructions that comes with your pot.