Cocina Corner

I hope you enjoy...

Ingredients

• fish
• salt
• black pepper
• onion
• olives
• olive oil
• vinegar
• rice
• bacon
• cosinar oil
• beans
• ham cosinar
• sofriito
• achiote seasoning
• achiote cube
• cilantro

Preparation

Rice with bacon bacon salt water cosinar oil chop bacon then throw into the pot of rice and bacon cosinar put the lid on the pot .. when you vote you stitched the bacon fat is it made ​​1 ½ cups olive oil and salt water! pq Poquita salt bacon is salty and oil to taste. when he made ​​the rice boil 1 ½ cups of rice if the rice is medium .... pink beans to the pot hecharle aeite then throw cosinar ham, sofrito, tomato sauce, bouillon cubes and seasoning then that you miss everything cosine beans. cosinar and pickled fish put salt, black pepper, onion, green pepper, olive oil, vingre, olives cilantro. let it marinate from the night before a pan and cast cojes olive oil and throw him all I said above and leave it on medium heat is delicious.

Preparation time:  7 min

Cooking time:  35 min

Ready in:  42 min

Country:  Puerto Rico

Season / Occasion: Spring

Main ingredient:  Fish and Seafood

This recipe is a delight of Puerto Rico is done all year and are in many coastal businesses and main roads of the country. It's super delicious.

Ingredients

• 1 1/2 lb minced cod fillet
• 1 1/2 cup flour
• 1 tsp baking powder
• 1 1/2 cup water
• a pinch of pepper
• 2 clove of garlic chopper
• 3 leaves of oregano chopper
• 1 sachet of seasoning
• 1 tbsp coriander chopper
• 1 small sweet pepper chopper
• 1/4 tsp oregano chopper
• Oil for frying

Preparation


Let stand in a boul cod in water for 2 hours. Then mix the flour with all ingredients and agreas water until thick. In a skillet with hot oil with a tablespoon pour the mixture and let it brown on both sides

Servings: 21

Preparation time:  2 hr 5 min

Cooking time:  5 min

Ready in:  2 hr 10 min

Country:  Puerto Rico

Season / Occasion: All year

Main ingredient:  Fish and Seafood

Ceviche Recipe Tilapia Fish

Ingredients

• Green 25-Lemons (juice)
• Tilapia Fillets 9-Finely Chopped
• 1/4-cup vinegar peppers in a can
• 2 - tomatoes finely chopped (tomato red ball)
• 1/4-cup finely chopped red onion
• 1/2- cup finely chopped yellow onion
• 2-seeded, finely chopped cucumbers
• Cilantro 1/2-Taza
• 1/4 - cup finely chopped pickled peppers
• 1-cup Clamato juice
• Salt to taste
• Dried oregano 1 tablespoon ground
• Toast to eat
• Diced avocado
• Bottle Sauces

Preparation

• Put in a Refrectario 
• The Fish, 
• lemon juice and 
• vinegar, 
• add salt 
• to let it sit overnight ... minimum 12 hours 
• This will allow the fish are curta! (be sewn with lemon juice) After 12 hours strain the fish and replace refrectario in place with the rest of the ingredients and stir up the serve on toast avocado and salsa to taste.

Servings: 12

Preparation time:  35 min

Cooking time:  12 hr

Country:  Mexico

Season / Occasion: All year

Main ingredient:  Fish and Seafood

Ready in:  12 hr 35 min

Get more fun to your mashed potatoes with this recipe that changes the flavor with a hint of chipotle.

Ingredients

• 2 1/2 lbs. red potatoes, peeled
• 8 oz. cream cheese
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 tsp. chipotle chile powder
• salt and pepper to taste

Preparation

Fill a large pot with 1 inch of water and bring to a boil. Put a steamer in the pot and add potatoes. Cover and cook 30-40 minutes until tender, checking the water level from time to time. Place cooked potatoes in a large bowl and add the cream cheese, milk, butter, chipotle, salt and pepper. Using handheld electric mixer, beat potatoes for a creamy mixture evenly.

Servings: 6

Preparation time:  45 min

Country:  United States

Season / Occasion: Easter

Main ingredient:  Not specified


Ready in:  45 min

Enjoy the taste of coconut and its nutritional properties version of flan but beware, it can be highly addictive.

Ingredients

• 1 frozen pie dough
• 3/4 cup coconut milk, no sugar
• 1 can (14 oz.) Condensed milk
• 3 large eggs
• 1/4 cup water
• 1 tsp. Vanilla extract
• 1 cup flaked coconut
• For decoration:
• whipped cream, prepared
• toasted coconut flakes

Preparation

• Preheat oven to 375 ° F. 
• Take the dough from the freezer floor and let stand 15 minutes while environment. Using a fork, pierce the dough several times to prevent the dough rise when cooking. Bake 15 minutes and let cool completely on wire rack. Lower oven temperature to 350 ° F. To prepare filling, combine the coconut milk, condensed milk, eggs, water and vanilla in the bowl of a blender. Blend 1 minute to mix well. Add coconut flakes and blend 30 seconds. Pour the mixture into the dough and cook 50-55 minutes walk. The edges are firm and center is softer. The foot becomes firmer as it cools. Cover lightly with foil if the edges are browning too quickly. Place on a rack and cool 30 minutes. Refrigerate at least 2 hours before serving. Decorate with whipped cream and toasted coconut.

Servings: 12

Preparation time:  2 hr 15 min

Cooking time:  55 min

Ready in:  3 hr 10 min

Country:  United States

Season / Occasion: Easter

Main ingredient:  Dairy

Recipe Aliza Stern, Producer for Delicious Cooking.


Ingredients

• 1 Tbsp. olive oil
• ½ onion, chopped
• 2 cloves garlic, minced
• 2 zucchini, cut into 1-inch pieces
• 1 cup canned chopped tomatoes
• ½ cup frozen peas
• ½ cup chopped cilantro
• salt and pepper to taste

Preparation

• Heat a skillet over medium high heat. 
• Add onion and saute 2 minutes. 
• Add garlic and zucchini. Saute 3 minutes add the tomatoes and peas. 
• Kitchen 8 minutes and season with salt and pepper. 
• Serve with cilantro.

Servings: 4

Preparation time:  15 min

Cooking time:  15 min

Ready in:  30 min

Country:  United States

Season / Occasion: Easter

Main ingredient:  Vegetables

Take a trip to Italy without having to buy a plane ticket. With this recipe for chicken lasagna you can feel like in Venice and Rome in less than an hour.

Ingredients

• 12 strips of pasta for lasagne, unbaked
• 2 cans (10 3/4 oz each) cream of chicken soup condensed
• 1 container (8 oz) sour cream
• 1/4 cup milk
• 1 1/4 teaspoons ground cumin
• 1/2 teaspoon garlic powder
• 3 cups cooked chicken, cubed
• 1 can (4.5 oz) chopped green chilies, undrained
• 8 to 10 medium green onions, sliced ​​(about 1/2 cup)
• 1/2 cup cilantro or parsley, chopped fresh
• 3 cups Mexican-style cheese blend of cheddar, Monterey Jack, finely chopped (12 oz)
• 1 medium red pepper, chopped (1 cup)
• 1 can (2.25 oz) sliced ​​ripe olives, sliced, drained
• 1 cup of cheese-flavored tortilla chips, crushed
• Fresh cilantro leaves, chopped or whole additional, optional

Preparation

1. Preheat oven to 350 ° F. Spray with cooking spray bottom and sides of a glass baking dish in 13x9-inch (3 quarts). Kitchen and drain pasta as directed on package. Meanwhile, in a large bowl, mix soup, sour cream, milk, cumin, garlic powder, chicken and peppers.

2. Spread a quarter cup chicken mixture in baking dish. Cover with 4 lasagna strips. Spread a quarter cup chicken mixture on lasagna strips, sprinkle with onions and cilantro. Sprinkle with 1 cup cheese.

3. Cover with 4 lasagna strips. Spread a quarter cup chicken mixture on lasagna strips, sprinkle with pepper and olives. Sprinkle with one cup of cheese.

4 covered with strips of lasagna; extends the remaining mixture of chicken. 4. Bake uncovered 30 minutes, sprinkle with chips and the remaining cup of cheese. Bake 15 to 30 minutes or until bubbly and center is hot. Sprinkle with additional cilantro. Let stand 15 minutes before cutting. Tips: tortilla chips with cheese add color and flavor, but you can also use regular tortilla chips to cover. Serve your favorite salsa on the portions of lasagna for a touch of color.


Servings: 8

Preparation time:  45 min

Cooking time:  1 hr

Ready in:  1 hr 45 min

Country:  International

Season / Occasion: All year

Main ingredients:  Flour

This recipe replaces the typical red snapper tilapia by taking into account that it is easier to find and cheaper. Pair it also with Tomatoes Stuffed with Chorizo and Potato Souffle Dressed Furskins.

Ingredients

• 1 can (28 oz.) Diced tomatoes
• 2 tbsp. olive oil
• 1/2 cup white onion, finely chopped
• 3 cloves of garlic
• 3 bay leaves
• 3 tbsp. fresh parsley
• 1 Tbsp. fresh oregano
• 1 jalapeno, seeded and finely chopped
• 1/3 cup green olives, chopped
• 2 tbsp. yellow raisins
• 1 Tbsp. capers
• 2 fillets of tilapia
• salt and pepper to taste

Preparation

• Preheat oven to 425 ° F. 
• Heat 2 tbsp. oil in a skillet over medium high heat. Add onion and saute 2 minutes. Add the garlic, cooking 30 seconds, and follow with tomatoes, bay leaves, 2 tbsp. parsley, oregano, olives, raisins, capers and season with salt and pepper. Cook sauce over low heat until thickened, 20-25 minutes. Season fish fillets with salt and pepper. in square baking dish place the remaining sauce in bottom of pan. Put the fillets on top and cover with remaining sauce. Bake 12-15 minutes, until fish is cooked and fillets look opaque.

Servings: 2

Cooking time:  20 min

Ready in:  20 min

Country:  Mexico

Season / Occasion: All year

Main ingredient:  Fish and Seafood

As a starter or main course with fish these potatoes are a perfect combination for a light dinner, casual and different. Try it tonight.

Ingredients

Stew

• 2 ½ lb roasted potatoes (6 medium), peeled and thinly sliced ​​(about 8 cups)
• 2 tablespoons butter
• 1 cup pore (leek) finely sliced
• 2 tablespoons Gold Medal ® all-purpose flour
• 3 cups half and half
• 1 cup shredded Gruyere or Swiss cheese
• 2 tablespoons chopped fresh leaves of dill
• ½ teaspoon salt
• ¼ teaspoon pepper
• 12 ounces smoked salmon (not in brine), sliced ​​or cut into ½-inch pieces

Cover

• 1 cup unseasoned bread crumbs 
• 3 tablespoons butter or margarine, melted

Preparation

1. Fill with water to 2/3 a pot of 4 quarts, bring to boil over high heat. Cook potatoes in water slices from 6 to 9 minutes or until almost soft, drain and put them back to the pan.

2. Preheat oven to 350 ° F. Apply cooking spray a baking pan, 3 qt.

3. In a 12-inch nonstick skillet, melt 2 tablespoons butter over medium heat. Cook the pore in the butter for about 5 minutes or until tender. Add flour and stir. Gradually incorporates half and half milk, mixing well until it boils. Remove from heat. Includes cheese, dill, salt and pepper until cheese melts.

4. Pour sauce over potatoes in the pan. Spend half the potato mixture to the baking pan. Top with half the salmon, and repeat the operation by two layers.

5. Toss bread crumbs with melted butter, spread over potato mixture. Bake uncovered 30 to 40 minutes or until potatoes are tender and topping is golden brown.


Servings: 8

Preparation time:  35 min

Cooking time:  40 min

Ready in:  1 hr 15 min

Country:  International

Season / Occasion: All year

Main ingredient:  Fish and Seafood