Cocina Corner

Cassava mash recipe is very easy to make and very rich.

Ingredients

• bacon
• salt
• olive oil
• yucca

Preparation

Boil cassava in water after this and take it out and stitched pestles made him salt to taste, olive oil and bacon taste. it is really easy and you can resturants cpn accompany fish or chicken!

Preparation time:  2 min

Cooking time:  10 min

Ready in:  12 min

Country:  Puerto Rico

Season / Occasion: Spring

Main ingredient:  Not specified

Remember to remove the white layer of acid that forms when you are cooking the tomatoes. You can serve this sauce over pieces of garlic bread or pasta, preferably penne. And finally be careful when cooking the rapini because if you do too much fire or could lose their wonderful properties against cancer. Accompany this dish with chicken salad.

Ingredients

• 1/2 cup olive oil, divided
• 4 cloves garlic, divided
• 4 cans whole tomatoes (roma type) of 14.5 ounces
• 2 bunches fresh basil, thinly sliced
• 1 bunch fresh parsley, chopped
• Salt, pepper and dried chilli to taste
• 2 shallots, finely chopped
• 1 Spanish onion, chopped
• 1 pound Italian sausage
• ½ cup white wine
• 3 bunches of rapini (broccoli rabe), cooked al dente 2 minutes
• ¼ cup ricotta salata

Preparation

• To prepare the tomato sauce, heat ¼ cup olive oil in a large pot over medium-high heat. 
• Add 2 cloves of garlic and saute 1-2 minutes. 
• Add the tomatoes with the sauce. 
• Season with basil, salt, chile pepper and dry. 
• boil and then lower the heat to low. Bake 20 minutes to leave the acid of the tomatoes. Remove the tomato layer that rises to the surface with a spoon. 
• To follow, peel the sausage to remove the skin. 
• Heat ¼ cup olive oil in a saucepan over medium-high heat. 
• Add 2 cloves of garlic. When they start to brown, add the shallots, onion and sausage. Sauté 4-5 minutes, using a wooden spoon to crumble meat. 
• Add the white wine and using wooden spoon, scraping the pan to incorporate all the flavors in the sauce. 
• Season with parsley, salt, pepper and dried chile. 
• Add tomato sauce and stir well. 
• Serve over toasted bread with garlic and rosemary. Garnish with rapini and fresh parsley.

Preparation time:  10 min

Ready in:  10 min

Country:  Italy

Season / Occasion: All year

Main ingredient:  Red Meat

Perfect for those guests attending the last minute. This chicken salad is quick and healthy. Besides beans make a complete meal and your guests will not go hungry. Join her with a Salsiccia and Rapini and a dessert of Balsamic Fragole.

Ingredients

Chicken Salad

• 1 pound boneless chicken breast
• 1 envelope Goya Bouillon Powder - Chicken Broth
• 1 packet of Sazon Goya with Coriander and Annatto
• 1 15.5 oz can of Goya Black Beans, drained
• 1 medium onion, chopped
• 1/2 cup minced red bell peppers
• 1/2 cup green pepper, minced
• 1 tablespoon chopped fresh cilantro or parsley
• Salt and pepper to taste
• Water to add
• Tex-Mex Dressing
• 1/4 cup apple cider vinegar Goya
• 1 teaspoon Dijon mustard
• 1/2 tsp Cumin Goya / We are using Seasoning with Cumin Goya
• 1 teaspoon Chile Powder Goya / We are using Goya Chipotle Chile
• 1/2 teaspoon Goya Adobo with Pepper
• 1/2 cup Goya Olive Oil
• Optional garnish
• Avocado, diced

Preparation

• In a large pot, place chicken and cover with enough water. 
• Boil water, add Cubitos Powder and sazón. 
• Reduce heat and simmer for 20 minutes. Remove from heat. 
• Combine all vinaigrette ingredients and whisk rapidly until mixture is creamy. Remove to one side. 
• Drain chicken and cut into pieces that can be eaten in one bite. 
• In a large bowl, combine chicken with remaining ingredients. 
• Add the vinaigrette Tex-Mex, mix and add salt and pepper to taste and if desired, top the salad with diced avocado.

Preparation time:  30 min

Cooking time:  20 min

Ready in:  50 min

Country:  Italy

Season / Occasion: All year

Main Ingredient:  Poultry

Maggie Ibarra, winner of  "Cooking a dream", organized by Olive Garden, Wake up America is prepared in Bolognese Sauce recipe she learned to do during your trip to Tuscany, Italy, as part of their prize.

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 2 cloves garlic, finely chopped
• Π pound of ground beef
• 6 ounces Italian sausage, skin removed
• 1 cup red wine
• 18 oz can of tomato flattened, chopped (not ground)
• 1 teaspoon fresh rosemary, chopped (1/4 teaspoon dried)
• 1 teaspoon fresh sage, chopped (1/4 teaspoon of dry)
• Salt to taste
• Pepper to taste
• Send ingredients

Preparation

Heat oil in large skillet. Add the celery, carrots, onion, garlic and cook for about 5 minutes. Add meat and cook for 10 minutes over medium heat, stirring occasionally. Deglasa the pan with wine, let reduce. Add tomatoes and remaining ingredients and stir. Simmer for 1 hour. Serve over hot pasta, fresh.

Servings: 4

Preparation time:  15 min

Cooking time:  1 hr 15 min

Ready in:  1 hr 30 min

Country:  Italy

Season / Occasion: All year

Main ingredient:  Vegetables

If you are looking for a way to surprise your family, and watch your economy be sure to try this recipe.

Ingredients

• 2 chicken breast halves, skinned and seeded, sliced ​​in half lengthwise and flattened to ¼ inch thick
• ¼ cup shredded mozzarella Axaca or approx. 1 oz.
• ¼ cup shredded Monterey Jack cheese approx. 1 oz.
• 4 tablespoons olive oil
• ¼ cup chopped onion
• 2 cloves garlic, minced
• 1 jar (1 lb. 10 oz.) Pasta Sauce (pasta sauce) Ragu ® Old World Style ® Traditional
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chile de arbol crushed

Preparation

Preheat to 350 ° hon. Season chicken with salt and pepper and place over cheese on half of each piece. Fold the short ends in, and roll the chicken breasts squeezing them well. Tie them with string so they do not unroll. In a 12-inch skillet heat two tablespoons of olive oil and brown the chicken. Place in a square pan, 8-inch baking dish and bake for 12 minutes or until cooked through. In addition, heat the remaining olive oil in four-liter saucepan over medium heat and fry the onion and garlic, stirring Occasionally, for three minutes or until soft. Add the pasta sauce. Bring to a boil over high heat. Lower the heat to simmer, add the rosemary and chile and let it heat through the sauce. Serve chicken with sauce and garnish, if desired, with Parmesan cheese.

Servings: 4

Preparation time:  15 min

Cooking time:  22 min

Ready in:  37 min

Country:  Italy

Season / Occasion: All year

Main Ingredient:  Poultry

Enjoy this refreshing dessert with the delicious taste of a cappuccino. It can be taken alone or together with grated chocolate, to give an even more intense flavor.

Ingredients

• 1/2 cup sugar
• 2 tablespoons of cocoa for baking, unsweetened
• 3 cups strong coffee, cold
• 1 cup vanilla or chocolate soy milk with clear

Preparation

1. Place baking dish in 13x9-inch glass in the freezer to cool. Meanwhile, in a medium bowl, mix all ingredients.

2. Pour into ice mold; freeze 30 minutes. When you begin to form ice crystals on the edges of the pan, stir the mixture with a fork. Freeze about 2 hours, stirring every 30 minutes until completely frozen

3. Remove the granita from freezer 15 minutes before serving. Scratch the surface with a fork and serve on individual plates for dessert. Decorate to taste.

Servings: 7

Preparation time:  2 hr 35 min

Ready in:  2 hr 35 min

Country:  Italy

Season / Occasion: Summer

Main ingredient:  Not specified

Chef Ingrid Hoffmann shows you how to make this thick and creamy risotto with typically Mexican ingredients like chorizo. To get the perfect meal can also prepare Tropical Salad Caprese  for dessert and Coconut Panna Cotta.

Ingredients

• 6 cups chicken broth, low sodium and fat, divided
• 2 cups uncooked quinoa
• 2 tablespoons olive oil
• 2 chorizos (sausages spicy Mexican), peeled (5 ½ oz)
• 1 tablespoon minced garlic (about 4 cloves)
• Portobello mushrooms 2 large, cut into slices about ½ inch thick and diced (about 3 cups)
• 12 threads of saffron
• 2 tablespoons tequila
• 2 cups frozen green peas
• 1 cup heavy cream
• ½ cup (2 ounces) freshly grated Parmesan cheese
• Salt and pepper to taste

Preparation

The spicy Mexican chorizo ​​can be found in most grocery stores and ethnic markets. The ancient grain quinoa is in many grocery stores, especially if they have a section for "green" or organic. Health food stores have it. Briefly rinse the quinoa, takes away the saponin, a natural coating that quinoa has a bitter taste can result. sure to use a large 12-inch skillet.

1. Tibiar Put 6 cups of chicken broth in small saucepan over low heat. Keep warm.

2. Put the quinoa in a fine sieve and rinse well under cold water. Put it aside.

3. Heat 2 tablespoons olive oil in large skillet over medium heat. Add a dash of the chorizo ​​and cook for 4 minutes until cooked meat, stirring frequently.

4. Then you add the garlic, mushrooms and saffron. Cook for 4 minutes or until mushrooms are tender and mixture is very fragrant, stirring frequently.

5. Add the tequila and cook for 30 seconds, stirring to loosen any bits stuck gold at the bottom of the pan.

6. Add the quinoa that has been reserved, peas and 4 cups warm chicken broth. Increase heat to medium-high and boil the mixture. Reduce heat and cook over low heat, uncovered for 12 minutes or until almost all liquid has evaporated and absorbed by the quinoa, stirring frequently.

7. Add a dash of the 2 cups of chicken broth, remaining. Simmer for 10 minutes more, stirring frequently, until liquid is almost absorbed and quinoa this tender.

8. Add the 2 cups of heavy cream. Let simmer for 10 minutes, stirring frequently until mixture has thickened.

9. Add a dash of Parmesan cheese ½ cup. Cook 1 minute or until melted and blended.

10. Add salt and pepper to taste

These banana muffins are my kids' favorite. I adapt it for adults by adding chopped nuts or dried apricots.

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt

Directions

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Servings: 4

Preparation time: 10 Min

Cooking time: 25 Min

Ready in: 35 Min

Cuisine: Italy

Season/Occasion: All seasons

Main ingredient: Flour

The whiskey is a abebida d obtained by the distillation of fermented grain eu as barley, wheat, rye and corn.

Ingredients

• 3 oz. whiskey
• 6 oz. ginger beer (ginger ale)
• 2 tsp. mint simple syrup (recipe follows) simply minted syrup
• 1/2 oz. lemon juice
• 1 bunch of mint
• 1 slice lime
• mint simple syrup
• 1 cup water
• 1 cup sugar
• 1/2 cup mint leaves

Preparation

To the syrup. In a small saucepan, combine sugar and water.
Boil and cook until sugar dissolves and syrup thickens slightly in a shaker with ice, combine whiskey, ginger ale, simple syrup and lemon juice. Shake and strain into glasses low. Decorate with a sprig of mint and a slice of lemon. Add the mint and refrigerate until completely cold.

Country:  International

Season / Occasion: All year

Main ingredient:  Not specified

Recipe courtesy of Chef Paulina Abascal respostera and Splenda.

Ingredients

• 600gr. whipping cream
• 528gr. flour
• 6g. baking powder
• 16g. SPLENDA No Calorie Sweetener
• 1 egg
• For the sweet apricot:
• 8 apricots
• 16 g of SPLENDA, no-calorie sweetener
• 92 ml of orange juice
• 1 cinnamon stick

Preparation


For the biscuits:
Preheat oven to 200C. Whip cream to soft peaks point. Merge to tazo remaining ingredients with a fork.
Wrap them with cream. Knead lightly, adding more flour if necessary.
Give them a hand and adjust them on a nonstick or lightly greased pan.
Barnizarlos with the egg. For the sweet apricot: apricots cook a few seconds or boiling water, cool and peel them and seeds. Chop finely. In a small saucepan combine the apricots with the remaining ingredients and simmer until thickened slightly. Allow to cool.

Country:  Mexico

Season / Occasion: All year

Main ingredient:  Fruit

A delicious way to prepare meat to which the seeds will add a layer of delicious flavor and texture.

Ingredients

• 1 Tbsp. peanut oil
• 2 lb. stewing beef, cut into 1 inch
• 2 cups water or beef broth
• 1 whole onion, cut into four
• 1 whole garlic clove
• 1 Tbsp. delicious marinade
• 1/2 cup toasted seeds
• 1/4 cup peanuts
• 2 chipotle peppers, whole
• 1 large tomato, whole
• 1/2 cup sour cream
• 1 cup chopped cilantro
• 2 green onions, chopped for decoration

Preparation

Heat oil in a pressure cooker over medium high heat. Add meat in batches and cook just to seal the outside. Take the first round and put on a plate while still cooking more meat. Return all meat to the pot sealed and add the broth, onion, garlic and delicious marinade. Close the pot and heat until grip pressure. Lower heat to medium and cook 20 minutes. Remove meat from pot and pass the liquid to a blender. Add the seeds, peanuts, tomatoes and blend well. Pass the mixture to the saucepan and cook over medium-low heat 10 minutes, stirring frequently. Turn off the heat and add sour cream. Stir to blend well. Serve sauce over meat and garnish with cilantro and green onions.

Servings: 4

Preparation time:  20 min

Cooking time:  10 min

Ready in:  30 min

Country:  United States

Season / Occasion: All year

Main ingredient:  Red Meat

This pilaf rice and noodles with mushrooms can become the ideal companion of many meats.

Ingredients

• 2 tbsp. butter
• 1/2 cup vermicelli or angel hair thin noodles egg
• 1/2 cup mushrooms, chopped
• 2 cups long grain white rice
• 4 cups chicken broth, low sodium
• 2 cloves of garlic
• salt to taste

Preparation

Heat a medium saucepan over medium high and add the butter to melt. Add the mushrooms and saute 3 minutes. Add the noodles and stir constantly until golden, 2 minutes. Add rice, whole garlic, broth and salt to taste. Bring to a boil, then reduce heat to medium low and simmer until the liquid has almost completely evaporated, about 15 minutes. Cover the pan and reduce heat to lowest possible. Cook until rice is tender, about 25 minutes.

Servings: 8

Preparation time:  5 min

Cooking time:  40 min

Ready in:  45 min

Country:  United States

Season / Occasion: Spring

Main ingredient:  Beans and rice

This delicious trout is the perfect complement in the Peruvian creole sauce made with yellow pepper.

Ingredients

• 1 large red onion, halved and thinly sliced
• Water
• 1/4 cup chopped cilantro
• 1 tomato, chopped
• 2 tsp. white vinegar
• 1/4 cup lime juice
• ¾ tsp. yellow pepper paste
• 1 Tbsp. butter
• 1 tsp. olive oil
• 4 trout fillets (8 oz.) With skin
• salt and pepper to taste

Preparation

In a large bowl, place onion slices, season with salt and cover with cold water. Let stand 10 minutes at room temperature, drain the water and dry onions. Return the onions to the bowl and add the cilantro and tomato. In another bowl, combine the vinegar, lemon juice, hot pepper and mix well. Add this mixture to the onions, season with salt and pepper to taste and let stand 20 minutes at room temperature. Heat oil and butter in a large skillet over medium high heat. Season the trout fillets on both sides with salt and pepper. Put the trout stamp (2 at a time) in the hot pan skin side down. Cooking 4-5 minutes, turn carefully and cook 2 minutes more. Serve fillets skin side down and serve with plenty of onions.

Servings: 4

Preparation time:  30 min

Cooking time:  7 min

Ready in:  37 min

Country:  Peru

Season / Occasion: Spring

Main ingredient:  Fish and Seafood

Inspired by a recipe from the mother country, with great respect Ingrid adds to this recipe bread and eggs.

Ingredients

• 1/2 French baguette
• 6 tbsp. olive oil
• 12 cloves of garlic, whole
• 4 cups chicken broth, low sodium
• 1 tsp. Spanish paprika
• salt and pepper to taste
• 4 eggs
• fresh chopped parsley for decoration

Preparation

Cut the baguette into slices 1 inch thick. In a Dutch pot, heat oil over medium heat. Add the garlic and saute 30 seconds. Add the bread slices and toast 2 minutes per side, being careful not to burn the bread and garlic. Remove the pan to a plate when ready. Add the chicken broth with care because it will splash for a moment. Add the paprika, salt and pepper to taste and bring to boil. Cook 5 minutes and lower heat to medium low. Stir the soup gently several times, add the eggs one at a time for poaching. Cooking 4-6 minutes, until desired doneness. Serve the soup with an egg per serving. Garnish with chopped parsley and a slice of bread on top.

Servings: 4

Preparation time:  5 min

Cooking time:  12 min

Ready in:  17 min

Country:  Spain

Season / Occasion: Spring

Main Ingredient:  Eggs

Recipe of the Women of Smoke, a group that rescues Mexican cooks delicious food traditions of the state of Veracruz. Ideal for lunch or supper, or as a side dish is a delicacy.

Ingredients

• Corn tortillas (one per person)
• Beans
• Cheese to taste
• Lettuce to taste
• Salsa (the one you like)

Preparation

They begin to fry the tortillas in hot oil, as they are gold are set to drain. When lists are muddy beans, they add lettuce, cheese and salsa. If you want them you can put chicken or shredded beef.

Country:  Mexico

Season / Occasion: All year

Main ingredient:  Not specified

Chef Gustavo Chavez, "El Chile Mayor", made this recipe for Lent and indulge in any occasion.

Ingredients

• 2-3lbs. fresh shrimp
• 1 pkg. dried shrimp
• 2 shrimp bouillon cubes
• 1 onion, chopped
• 1 tomato, chopped
• 1/2 cup chopped celery
• 2-3 ears
• 1-2 chopped potatoes
• 1 piece of cabbage (cabbage)
• 1 chopped green pumpkin
• 1 yellow squash, chopped
• 1-2 carrots, chopped
• 1 chayote, chopped
• 2 beers clear
• salt and pepper to taste
• 1/3 cup olive oil
• 1 and a half gallon of water
• 2 black pepper
• 2 ancho chiles
• 2 guajillo chilies

Preparation

In blender pour the beer, chilies, garlic and shrimp broth, liquefied perfectly and leads to a hot pan with some olive oil to season for about 5 minutes. Empty the water in a saucepan and bring to a boil. While it heats, add the carrots, squash, potatoes, cabbage (cabbage), corn, celery and both kinds of shrimp. The cool thing is to taste the meat and dry is to enhance the flavor of the broth. While boiling seasoned with a little salt and pepper to taste and simmer for 30 minutes or until all ingredients are cooked through. To serve you adormar with some chopped cilantro, chopped onion, chile powder rim and lemon inevitable.

Servings: 6

Preparation time:  10 min

Cooking time:  30 min

Ready in:  40 min

Country:  United States

Season / Occasion: All year

Main ingredient:  Fish and Seafood

Aliza Stern, culinary producer shares with us this salad recipe very complete and sophisticated.

Ingredients

For the dressing

• 3 tbsp. lemon juice
• 1 Tbsp. Dijon mustard
• 1 Tbsp. shallot, finely chopped
• 1/2 tsp. dried parsley
• 1/3 cup olive oil

For salad

• 2 cups salmon, cooked (leftover from another meal)
• 1 cup small yellow potatoes, cut into 4
• 1 cup beans
• 1 cup cherry tomatoes, halved
• 2 cups arugula
• 2 cups romaine lettuce
• 2 boiled eggs, cut into 4
• 2 tbsp. fresh dill, chopped
• salt and pepper to taste

Preparation

For the dressing, combine all ingredients in a bowl using a whisk. Put potatoes in medium saucepan and cover with cold water. Season well with salt and bring to boil. Lower the heat to low and cook 15-20 minutes until potatoes are tender and can be pierced with a fork. When potatoes are ready, remove from water. In the same pot of boiling water, add beans and cook 4-5 minutes. When ready, soak in a bowl of ice water to cut the cooking process. In a bowl, combine the remaining ingredients salad. Add potatoes and beans. Add dressing and mix well.

Servings: 5

Preparation time:  20 min

Cooking time:  10 min

Ready in:  30 min

Country:  France

Season / Occasion: All year

Main ingredient:  Vegetables

Enjoy this recipe and omega 3, one of the properties of salmon that fights aging.
accompanies this recipe Rice with Coca Cola and Mojitos Graviola.

Ingredients

For Barbecue Sauce

• 3 tablespoons vegetable oil
• 2 yellow onions, chopped
• 8 ounces guava paste, cut into chunks
• 3 tablespoons tomato paste
• 2 tablespoons apple cider vinegar
• 2 heads full of star anise
• Allspice ½ tsp pepper
• ¼ teaspoon curry powder
• 3 tablespoons lime juice
• 1 tablespoon dark rum

For Mango Sauce and Vegetables

• ½ cup olive oil, plus extra for greasing baking dish
• 3 cloves garlic, minced
• ¼ cup lime juice (extracted from a 2 limes), plus 2 limes cut into wedges to serve
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 2 mangoes, peeled and diced
• 1 red pepper, seeded, and ribs, and diced
• 1 green pepper, seeded, and ribs and diced
• 1 yellow pepper, seeded, and ribs and diced
• 1 large red onion, thinly sliced
• 1 serrano chile pic

Preparation

To prepare the barbecue sauce, heat oil in large skillet over medium-high heat for 1 minute. Reduce heat to medium, add onion and cook, stirring often, until softened and browned around the edges, 5 to 7 minutes. Add guava paste, tomato paste, vinegar, star anise, pepper, allspice and curry powder. Let simmer, stirring occasionally, until the guava paste has melted, about 15 minutes. Turn off heat and let the sauce cool slightly. Stir in lime juice and rum, mix well, passes a small bowl and set aside, or cover with plastic wrap and refrigerate (can be kept for up to 2 weeks). To prepare the mango sauce and vegetable mixture olive oil, garlic, lime juice, salt and pepper in large bowl. Add the diced mango, peppers, red onion, chile (if using) and cilantro and mix well. Add beans and stir until ingredients are well mixed. Heat the grill to high. Lining a mold or baking sheet with rim with a double layer of aluminum foil and grease with olive oil or cooking spray. Place salmon on baking sheet and fold two inches of the tail inward to fit you in a uniform manner. Pour barbecue sauce over and cook until the sauce caramelizes and burns down the edges and the flesh of the salmon is firm and flakes easily, 8 to 12 minutes remaining oil (salmon will be pink in center) , or 12 to 15 minutes so that it is well cooked. Spread the mango sauce and vegetables on a platter. Carefully lift the grilled salmon and place over vegetables (use two large spatulas to move). Squeeze a few lime wedges over salmon and serve with additional wedges aside.

Servings: 6

Preparation time:  10 min

Cooking time:  15 min

Ready in:  25 min

Country:  International

Season / Occasion: All year

Main ingredient:  Fish and Seafood