250 g shrimp 6 corn tortillas ¼ butter stick 2 tomatoes, chopped ½ onion, chopped 2 tbsp soy sauce 2 tsp parsley, chopped Salt and pepper Vegetable oil

Preparing: Fold tortillas into a cone shape and fasten with toothpicks. Fry in oil until golden and brown. Place over napkins to remove fat excess.

Fry the onion in butter. Add the shrimp and tomato and season with salt and pepper. Add [...] Related posts:

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2 cans of artichokes ½ cup olive oil 2 garlic cloves, minced 2 tbsp lemon juice 1 tbsp fresh dill, chopped 1 tbsp fresh basil, chopped 1 tbsp fresh parsley, chopped Salt and pepper

Preparing:

Mix oil with garlic, lemon juice and herbs . Season with salt and pepper and mix well.

Drain the artichokes and cut in four. Drizzle with the marinade and cover. Refrigerate overnight.

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2 cups white rice ½ cup nuts ½ cup almonds 2 tbsp sugar 2 tbsp chopped fresh parsley 1 tbsp butter

Preparing:

Cook rice normally and set aside.

Place walnuts and sugar in a skillet over medium heat. Stir constantly with wooden spoon until the sugar candy is made. Remove from heat and spread the caramelized nuts on a tray. Let cool and chop. Brown the almonds [...] Related posts:

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1 kg sweet potatoes, peeled and cooked 90 g butter ½ onion, finely chopped 1 envelope chicken broth Pomegranate seeds Parsley

Preparing:

Mash the cooked sweet potato.

Fry the onion in butter. Add sweet potato puree and seasoned with chicken broth. Place the puree into a pastry bag to form trees. Garnish with pomegranate seeds and parsley.

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16-ounce can dark red kidney beans, drained 15.25-ounce can whole-kernel corn, drained 1/2 cup pomegranate seeds 1/3 cup bottled olive oil vinaigrette 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh parsley Preparing:

Arrange beans and corn on a serving platter. Sprinkle seeds, cilantro and parsley over the beans and corn. Drizzle with the olive oil vinaigrette and serve.

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2 cups water 1/2 cup chopped parsley 1 can evaporated milk 4 potatoes, peeled and cut into cubes 3 garlic cloves, crushed 1/3 butter stick Salt and pepper

Preparing:

Fry potatoes in butter and season with salt and pepper. Add the parsley and garlic. Add the water, lower the heat and cook for 20 minutes. Add evaporated milk, mix well, remove from heat and serve.

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350 g spaghetti 12 jumbo shrimp 12 mussels 2 tbsp oil 1 butter stick 1/2 jar capers Herbs, salt and pepper to taste (thyme, parsley, rosemary)

Preparing: Cook pasta in salted water. Drain and reserve.

Skip mussels and shrimp in butter and oil. Add herbs, salt and pepper. Serve the pasta with seafood and capers.

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80 g shrimp 60 g Parmesan cheese, sliced 30 ml extra virgin olive oil Juice of 1/2 lemon Arugula and parsley, chopped Salt and pepper

Preparing:

Cook shrimp in salted water. Mix with parsley, olive oil, lemon juice, salt and pepper. Incorporate arugula leaves and Parmesan cheese and serve.

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12 fresh sardines, cleaned and scaled 2/3 cup all purpose flour 1/4 cup fresh parsley, chopped 4 garlic cloves, chopped 3 tbsp lemon juice 1 tsp ground cumin Salt and pepper

Preparing:

Mix the garlic and parsley together. Spoon the herb mixture into the fish cavities and all over. Sprinkle with lemon juice, cover with plastic wrap and leave to marinate in the refrigerator for [...] Related posts:

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8 oz feta cheese into cubes 2 tbsp olive oil 2 tbsp fresh herbs (thyme, basil, rosemary, parsley, dill) 1 tbsp lemon juice 1 tsp ground pepper 1/2 tsp poppy seeds 2 garlic cloves, minced

Preparing:

Combine olive oil with herbs, lemon juice, garlic, pepper and poppy seeds. Add feta cheese cubes, mix and refrigerate for 3 days. Allow 30 minutes outside the refrigerator before [...] Related posts:

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