Archive for recipe
Foodies Delight – Meat and Cabbage Patty (Torta)
Posted by: | CommentsIt’s really easy to make it and with an amazing result! You can serve this for lunch impress everyone.
Ingredients
Ground beef
¼ cup f milk
1 cup of bread powder
2 eggs
1 teaspoon of complete seasoning
¼ teaspoon of SALT
¼ teaspoon of pepper
1 kg of ground beef
3 teaspoons of chopped parsley
1 cup of chopped onion
3 teaspoons of mustard seeds
1 teaspoon of English sauce
½ cup of tomato sauce
In a bowl stir all the ingredients but the tomato sauce. Put oil a Pyrex of 30 cm and place the meat inside, get it even and then pour the tomato sauce. Put it in the oven at 350 degrees for 30 minutes.
Cabbage
30 gr of butter
½ cup of chopped onion
500 gr of chopped cabbage
1 teaspoon of complete season
1 teaspoon of salt
2 tablespoons of flour
1 cup of sweet cream
1 cup of chopped Gouda cheese
¼ teaspoon of black pepper
In a bowl, heat the butter and fry the onion then add cabbage, complete seasoning, salt and flour dissolved in the sweet cream, and stir together. Then add the gouda cheese, and cook it for a few more minutes and remove the bowl from the heat.
At the moment the meat is done take it out from the oven and put it in a bowl and place the prepared cabbage around it.
Don’t forget to check out more fun foods and recipes at Wanderfood Wednesday.
Foodies Delight – Stuffed Lomito
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A top notch recipe, that deserves to be made.
Ingredients
1 ½ lomito
1 teaspoon of chopped garlic
1 teaspoon of seasoning
1 teaspoon of salt
¼ teaspoon of pepper
1 teaspoon of soy sauce
Cook It Up
Spice up the lomito with all the ingredients, it better if you do it long time before you cook it so it’ll have a stronger flavor.
Filling
100 gr of chopped bacon
1 cup of chopped leek
1 cup of chopped jam
3 spoons of olive oil
In a bowl, fry the bacon, add leeks, jam and soy sauceC. ut the lomito in a tunnel form, from one side to the other then introduce the previous preparation (the filling). Save the extra filling for the sauce. In a big bowl fry the lomito in olive oil. Then cut it into slices and put the slices in a pyrex.
Mushroom Sauce
1 cup of chopped leeks
½ teaspoon of oregano
¼ teaspoon of pepper
2 tablespoons of flour
½ cup of water
¼ cup of soy sauce
½ cup of wine
In the same bowl fry the lomito and the leeks with the garlic. Then add the mushrooms, the extra stuffing, oregano, and pepper, flour dissolved in water, beef soup and soy sauce. When it starts to boil add the wine. Remove from the heat and pour the sauce on the lomito slices or serve it in a sauce bowl.
For 12 portions
Don’t forget to check out more fun foods and recipes at Wanderfood Wednesday.
Foodies Delight – Chopped Beef Perfect for Any Occasion
Posted by: | CommentsI always keep chopped beef in my fridge. It’s always useful, and handy, plus you can use it in a thousand different ways.
Ingredients
Meat
1 kilo of chopped beef
2 spoons of oil
Onion, red pepper, celery and coriander in pieces
1 teaspoon of garlic
4 cups of water
Cook It Up
In a pressure cooker fry the meat until it’s well fried and then add the other ingredients. Cover the bowl and cook for 25 mins. from when the bowl starts to whistle. Let cool and then open it, and blend the vegetables with the soup. Next drain it and save it in 4 cups.
Sauce
1 cup of onion
2 spoons of oil
1 teaspoon of chopped garlic
1 cup of chopped and skinless tomato
1 Cup of prepared meat
4 spoons of beef soup in powder
2 cups of beef reserved soup
In a flat bowl fry the onion, garlic, tomato, prepared meat, Worcestshire sauce, meat broth, and beef soup in powder dissolved in the reserved beef soup. Cover the bowl and turn the heat down and cook it for 15 min. Take the bowl off the heat and let it cool then store it in plastic bags in the freezer.
Don’t forget to check out more fun foods and recipes at Wanderfood Wednesday.
Foodies Delight – Colorful Sweet Pepper Salad
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The extravagant color combination of this salad and its brilliant presentation are to die for.
INGREDIENTS
1 sweet yellow pepper
1 sweet red pepper
1 sweet green pepper
1 sweet orange pepper
2 tablespoons of olive oil
COOK IT UP
Cut every pepper in half and take out its seeds. Then cut the halves in half to get 8 pieces. Cover all the pieces with olive oil and put them in a Pyrex in the oven at 350 degrees for 20min.
Meanwhile prepare the dressing.
INGREDIENTS FOR THE DRESSING
¼ cup of olive oil
¼ cup of white wine vinegar
1 tablespoon of lemon juice
1 teaspoon of tarragon
1 teaspoon of salt
½ teaspoon of smashed garlic
1 cup of finely chopped onion
2 tablespoons of finely chopped parsley
In a bowl stir the olive oil with the vinegar, lemon juice, tarragon, salt, garlic, onion, and parsley. When its time to take out the peppers from the oven, pour the dressing over them immediately.
SERVE IT UP:
Serve it on a bed of lettuce
Don’t forget to check out more fun foods and recipes at Wanderfood Wednesday.
Foodies Delight – Avocados with Cream Dressing
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INGREDIENTS
2 avocados
1 tablespoon of lemon juice
1 cup of light mayonnaise
1 teaspoon of jalapeño
½ cup of chopped onion
1 teaspoon of smashed garlic
1 teaspoon of salt
¼ teaspoon of pepper
3 tablespoons of finely chopped coriander
COOK IT UP
Blend the avocados with lemon juice, mayonnaise, jalapeño, onion, garlic, salt and pepper.
We move it to a bowl and add the coriander.
SERVE IT UP
It’s a great addition to spinach and romaine lettuce salads
Don’t forget to check out more fun foods and recipes at Wanderfood Wednesday.
Drinks 'Round the World! – Strawberry Diaquiri
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Hey fellow cocktailers! Welcome back to the monthly International Cocktail Hour – Drinks ‘Round the World. Your two lovely hostesses Lifecruiser and Travel Experta (Me) are super happy to have you here.
This month I’ll it’s time for a yummy Daiquiri! But I bet you didn’t know this bit of info about it:
The Daiquiri developed in the late 1800’s in Cuba as a medicinal treatment for malaria. Today it is enjoyed as a light cocktail and can be blended for a Frozen Daiquiri. Not sure if it cures any more malaria, but it’s still a lot of fun to drink!
Strawberry Diaquiri
1 1/2 oz Havana Club rum
3/4 oz fresh lime juice
1 tablespoon sugar
1 pound fresh strawberries
Shake Up It!
Pour the rum, lime juice and sugar into a shaker with ice cubes. Blend up the strawberries. Mix together and shake well. Strain into a chilled cocktail glass.
And don’t forget to toast me!
Read How to Participated in Drinks ‘Round the World Meme with us and join the official International Cocktail Hour!
Foodies Delight – Caribbean Soup (Sopa CARIBEÑA)
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What better way to spice up your life than with a true Caribbean special!
INGREDIENTS
Fish broth
8 cups of water
1 big onion cut into four
1 celery stick
1 teaspoon of smashed garlic
5 little fish heads
COOK IT UP
In a pot bring all the ingredients to a boil, then lower the heat and cook for 30 minutes.
Get rid of the foam that formed on top during the cooking process.
Remove from the heat and get rid of the fish heads, blend the soup with the vegetables and drain it.
INGREDIENTS FOR THE FLAVORING OF THE SOUP
2 Tablespoons of olive oil
3 cups of chopped onion
1 cup of chopped sweet red pepper
½ cup of chopped garlic
1 ½ cup of skin tomatoes cut into four pieces
1 thyme branch
3 cups of water
COOK IT UP
In a pot pour in the olive oil. Add in the onion and when it looks transparent add the red pepper, celery, tomato, and thyme. Fry it up and then add water. Let it boil for 10 minutes, remove from heat, blend it and drain it.
INGREDIENTS FOR THE FILLING
1 kilo of skinless potatoes cut into fours
4 corn cobs
1 bay leave
1 teaspoon of paprika
1 teaspoon of oregano
3 teaspoons of salt
1 teaspoon of English sauce
½ teaspoon of fresh black pepper
2 Panamanian Peppers
1 cup of beer
1 kilo of tilapia filet cut into small pieces
½ cup of chopped coriander
COOK IT UP
In a big pot over heat, add the fish soup and flavoring. When it starts to boil add potatoes, corn, bay leave, paprika, oregano, salt, English sauce, black pepper and Panamanian peppers. Let everything boil on low until the potatoes get soft. Then add the beer, the tilapia, seasoning and coriander. Cook for another 10 minutes. Remove the pot from the heat, get rid of the Panamanian peppers and serve immediately.
For 12 portions.
SERVE IT UP
Goes great with avocado, tortillas or patacones.
Don’t forget to check out more fun foods and recipes at Wanderfood Wednesday.
Foodies Delight – Saturday Hamburger
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What better way to spend a Saturday then eating a delicious hamburger with a Latin twist!
INGREDIENTS
1 ½ kilo of hamburger meat
1 cup of ketchup
½ cup of honey
1 mushroom soup in powder
1 teaspoon of mustard
2 eggs
1 cup of bread crumbs
16 slices of yellow American cheese
COOK IT UP
In a bowl stir the hamburger meat, ketchup, honey, mushroom soup, mustard and eggs. Divide it into 16 portions and give it the shape of a hamburger. Then cover them with the bread crumbs and fry it up, or you can also roast it. When it is still hot put a slice of cheese on top.
INGREDIENTS FOR CARAMELIZED ONIONS
3 Tablespoons of oil
4 cups of sliced onion
2 tablespoons of sugar
In a bowl heat the oil with the onion and sprinkle it with sugar. Let it caramelized at low heat for 15 min.
INGREDIENTS FOR THE MUSHROOM SAUCE
2 cans of mushrooms cut into slices
1 cup of beef broth
1 tablespoon of flour
¼ cup of beer or white wine
¼ teaspoon of black pepper
In a little bowl place the mushrooms and beef broth on a hig heat. When it starts to boil add flour and dissolve it in the beer with black pepper. When it starts to boil again remove from the heat.
INGREDIENTS FOR THE SECRET SAUCE
1 cup of ketchup
¼ cup of soy sauce
In a bowl mix both ingredients
ADDITIVES
Tomato slices
Lettuce slices
Bacon
16 hamburger buns
Place every piece of meat on one part of the bun and cover it with the secret sauce. On top of that pour the mushroom sauce and top it off with caramelized onions, bacon, lettuce and tomato. Cover with the other half which is also covered with the secret sauce.
Don’t forget to check out more fun foods and recipes at Wanderfood Wednesday.
Foodies Delight – Cream of Shrimp – Crema de Camarones
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An Aromatic cream sauce over big fat shrimps will definitely make everyone drool.
INGREDIENTS
500 gr of shrimps with skin
4 cups of chicken soup
1 cup of fine chopped onion
30 gr of butter
¼ cup of flour
1 teaspoon of salt
½ cup of cheddar cheese
¼ teaspoon of pepper
½ cup of white wine
2 avocados
COOK IT UP
Wash the shrimps and rubbing them with salt. Peal them and blend the skins with the chicken soup. Drain and leave for the soup.
In a bowl fry up the onion in the butter until it gets transparent, add the flour. When it is fried we add the soup, then add the salt and pepper cook it for 15 min.
Then add the shrimps, cheese and the white wine, let it boil for 5 min, then remove from the heat.
SERVE IT UP
Serves 6 to 8 portions
You can add a few slices of avocado on the sides that will give some color and a mind-blowing flavor.
Don’t forget to check out more fun foods and recipes at Wanderfood Wednesday.
Foodies Delight – Cooked Yuca – A Very Flavorful Accompaniment
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Easy, quick and very stimulating……
INGREDIENTS:
2 kgs of pork meat (posta) no fat
1 container of beef soup (66 grs)
4 tbsp of soy sauce
2 tbsp of mustard
1 teaspoon of oregano
½ teaspoon of black pepper
3 tbsp orange juice
Olive oil to fry
After cooking the Pork
2 cups of chopped onion
3 teaspoons of smashed garlic
1 cup of sweet red and green chile chopped
½ cup of chopped celery
2 bay leaves
1 teaspoon of curry
2 teaspoons of salt
½ teaspoon of black pepper
2 kgs chopped skinless yucca
12 cups of water
1 chile
1 cabbage head
1 roll of coriander
COOK IT UP:
Cut up the pork in little stripes. Add spices and all the ingredients but without olive oil.
In a bowl heat up the olive oil, fry the pork stripes and separate in a big dish.
After the pork is cooked, in the same bowl, with the same oil fry the onion, rasping the bowls bottom with a wood-spoon. Then add ½ cup of water and cook until it evaporates. Keep mixing until the onion is fried. Add the garlic, sweet chile, celery, bay leaves, curry, salt and the pepper. Fry for about 5 min.
Then add the yucca and the rest of the water. When it boils return the pork to the bowl. Add the chile, turn down the heat, cover the bowl and cook until it gets soft, approximately for 30 min.
Uncover the bowl, add the cabbage, the coriander and remove it from the heat and serve it with white rice.
Serves: 12 or 14 portions
Don’t forget to check out more fun foods and recipes at Wanderfood Wednesday.
