Rice with Shrimp Sauté for Easter

Ingredients:

300 g of rice
12 large shrimp, peeled and cleaned
6 Chinese green beans (tiny peas)
2 carrots, sliced
1 onion, julienned
1 red bell pepper, julienned
1 scallion, chopped
2 tbsp olive oil
Salt and pepper

Preparing:

Cook the rice to taste.

Sauté vegetables in a pan with oil.
Add shrimp and cook for 2 minutes.
Add the cooked rice.
Season it with salt and pepper, mix well and serve.

March 15th, 2010 | Category: carrot, cook, cooking, Easter food, easter recipes, easy recipes, food, free, free recipes, green beans, healthy recipes, light, low fat recipes, olive oil, onion, pepper, recipe, recipes, rice, scallions, seafood, shrimp, shrimps, vegetables | Leave a comment

Saint Valentine’s Tenderloin with Pears and Malbec Honey

Ingredients:

4 medallions of beef tenderloin
3 ripe pears, thinly sliced
½ t Malbec wine
1 carrot, diced
1 clove garlic, minced
½ onion, cut into strips
2 tbsp balsamic vinegar
2 tbsp butter
1 tsp honey
1 tsp olive oil
Salt and pepper

Preparing:

Preheat oven to 180ºC (350ºF).

Fry the onion, garlic and carrot in olive oil for 5 minutes. .
Transfer to a bowl and reserve.
Brown spiced medallions in the same skillet on both sides.
Bake medallions for 10 minutes.

Return vegetables to skillet and add Malbec wine.
Add the balsamic vinegar, honey and butter when the wine has been reduced to a third par, and whisk well.
Add pears and wait about 3 minutes.
Strain the sauce, add salt and pepper and reserve the pears.

Serve the medallions, bathe with the sauce and accompanied by pears.

January 25th, 2010 | Category: balsamic vinegar, butter, carrot, cook, cooking, easy recipes, food, free, free recipes, garlic, honey, liqueur, loin, low fat recipes, malbec, meat, olive oil, onion, pears, pepper, recipe, recipes, Saint Valentine's food, Saint Valentine's recipes, tenderloin, wine | Leave a comment

Typical Costa Rican Tamales for Christmas

Ingredients:

2 ½ kg of banana leaves
1 kg of corn flour
½ kg pork post Tamales Típicos de Costa Rica para Navidad
½ kg of green beans, cooked
4 cups mashed potatoes
2 cups chicken broth
1 cup vegetable oil
1 cup lard
1 cup rice, cooked to taste with achiote
6 chicken broth envelopes
4 garlic cloves, minced
2 sweet peppers, cut into strips
1 cilantro roll
1 chicken breast
1 celery stalk
1 thyme sprig
1 hot pepper
1 carrot, cooked and sliced
1 can petit pois
1 wick roll
Salt and ground cumin to taste

Preparing:

Cook pork with garlic, thyme, celery, hot peppers and salt.
Remove meat from broth and crumbled.
Reserve the broth and strain.

Cook chicken in a little oil with achiote, hot peppers, cilantro and broth.

Separately, mix well in a pot corn flour with the mashed potatoes, oil, lard, chicken broth, salt, a little chicken and meat broth and any other condiment of your choice.

Trim the leaves and wash them well.

Place a big tablespoon of dough on two banana leaves.
Add a spoonful of rice, a piece of meat, a piece of chicken, 2 carrots slices, 1 strip of pepper, 2 green beans, petit pois, a sprig of cilantro and any other ingredients you want.

Wrap each tamale well, leaving no or too tight or too loose.
Join 2 tamales and wrap them well.
Cook in boiling water for 45 minutes.

* Reserve a bit of pork and chicken broth to the end, if the mass that gives very dry.
* The dough should be well mixed and wet, if it becomes too dry the tamal can be hard.

December 16th, 2009 | Category: broth, carrot, celery, chicken, chicken broth, Christmas food, Christmas recipes, cilantro, cook, cooking, costa rican recipes, cumin, easy recipes, food, free, free recipes, garlic, green beans, latin recipes, mashed, new years dinner, new years food, new years recipes, peas, pepper, pork, potato, potatoes, recipe, recipes, rice, tamales, thyme, vegetable oil | Leave a comment
 
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