Cocina Corner

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

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

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

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

This recipe is courtesy of Douglas Rodriguez. Do not be fooled, the simplicity of this recipe you will thoroughly enjoy the flavor of the shrimp with its delicious dressing. The highlight may be a perfect pork carnitas. Proof of the pudding pumpkin dessert with gingerbread crust.

Ingredients

• 1 Lb. (450 g), (16 to 20) large shrimp, peeled and deveined
• Dressing
• 1 large tomato, roasted, peeled and chopped
• 2 jalapeno peppers, roasted, seeded and chopped
• 1/2 onion, chopped roasted
• 3/4 cup freshly squeezed lemon juice
• 1/2 cup freshly squeezed orange juice
• 1/4 cup tomato juice
• 1 Tbsp. sugar
• Tabasco sauce to taste
• Salt to taste
• 1 red onion sliced ​​thin girl
• 2 Tbsp. chopped chives
• 2 Tbsp. of green onions or scallions, thinly sliced
• 1/4 chopped fresh cilantro Ttaza
• 1/2 cup popcorn, unsalted freshly made
• 1/2 cup corn kernels roasted without salt (corn nuts)

Preparation


Boil water in a large pot, add the shrimp, put out the fire and let the shrimp whiten no more than a minute and a half. Drain the shrimp immediately and change to a bowl of ice water to cool. Using a blender or food processor, process or blend dressing ingredients to form a uniform puree. already cold shrimp and out of the water with ice, add the dressing over the shrimp. Revolver. Before serving, add shrimp onion, chives, green onions and cilantro. Serve in cups or bowls cevicheras bowls, garnish with popcorn and toasted corn grains.

Cooking time:  2 min

Ready in:  2 min

Country:  Ecuador

Season / Occasion: All year

Main ingredient:  Fish and Seafood

Vegetarian pies, pies light, savory pies and very colorful. Pumpkin: simple, nutritious and highly recommended.

Ingredients

• 6 pumpkins.
• 1 onion.
• 1 green pepper.
• 2 eggs.
• 1 vegetable broth flavor.
• Pepper and nutmeg to taste of the diners.

Preparation

Cut onion and green pepper into small cubes and place in skillet with oil. Then you need to also cut the squash into small squares. This is a diluted broth placed in a glass of warm water. Is allowed to cook approximately 20 minutes. then added the 2 eggs. The cooking is 10 minutes. Once it is ready it should be left to cool. This preparation can also be the season with pepper and nutmeg. mass is placed in the pie and goes to the oven until crust is golden brown. Leaves and half a dozen pies. By Celeste Polidori.

Country:  Argentina

Season / Occasion: All year

Main ingredient:  Vegetables

Do not delay in trying this recipe and experiment with the taste of beer in a very different.

Ingredients

• 1 Tbsp. olive oil
• 1/4 cup carrot, finely chopped
• 1/4 cup yellow onion, finely chopped
• 1 cup white rice
• 12 oz. (1 bottle) of light beer
• 1 1/2 cups chicken broth
• 1/4 tsp. turmeric
• 2 whole garlic cloves
• salt and pepper to taste

Preparation

Heat oil in medium saucepan and add the carrots and onions. Saute 3 minutes add the rice. Saute 2 minutes, adding more beer, chicken stock, turmeric, garlic and season with salt and pepper. 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 15-20 minutes. Uncover the pan, espónjalo with a fork and serve.

Servings: 4

Preparation time:  5 min

Cooking time:  20 min

Ready in:  25 min

Country:  United States

Season / Occasion: All year


Main ingredient:  Beans and rice

It is considered one of the best foods for your health. The quinoa is also known as the "mother grain" because of its excellent nutritional properties superior to those of rice so it can be an excellent substitute. Join her with Salmon "Papillote" with orange and fennel mixed vegetables and mixed berries with orange cream.

Ingredients

• 1 ½ cups quinoa
• 2 ½ cups water
• 1 medium onion, chopped
• 2 cloves garlic, minced
• ¾ teaspoon chili paste Peruvian Yellow
• 2 tablespoons marinade full
• 3 tablespoons chopped Italian parsley large
• 1 green pepper, chopped
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• Salt to taste

Preparation

• Rinse quinoa well and strain the mixture into a colander. 
• In a medium saucepan, add the quinoa and water and cook for 20 minutes, like you're cooking pasta. Strain the mixture. 

• In a large skillet aside, put oil and butter. Add onion, garlic and green pepper and cook until onion is translucent, about 5 to 7 minutes. Add Aji Amarillo paste the full marinade, parsley (saving a little for garnish) and salt to taste. Add the quinoa mixing completely drained. Serve hot sprinkled with remaining parsley.

Servings: 4

Cooking time:  20 min

Ready in:  20 min

Country:  Peru

Season / Occasion: All year

Main ingredient:  Vegetables

to accompany botanitas in an informal meeting

Ingredients

• Green peppers 10
• 1/2 cup water
• 1 teaspoon sugar
• 4 tablespoons oil
• salt to taste

Preparation

Rinse peppers, remove veins and seeds and cut into pieces. Blanch in boiling water with sugar for 5 minutes. Strain. Heat oil in a pan and fry the peppers for 5 minutes. Season. Place the pepper with the oil in a blender until a smooth puree. Season. If you want you can add 1/4 jar of evaporated milk and cheese to turn down the hot yuquitas Serve with a fried balls cause, cocktail cooked potato, corn or corn, etc..

Servings: 1

Preparation time:  3 min

Cooking time:  5 min

Ready in:  8 min

Country:  Peru

Season / Occasion: All year

Main ingredient:  Vegetables

Delicious pickled anchovies Betis

Ingredients

• 4 anchovies
• 0,125 liters of sherry vinegar Betis
• 1 dl of olive oil 0.4 ° Betis
• Garlic
• Parsley
• Salt

Preparation


Clean the anchovies by removing the head, guts and the backbone and open them in book form. Season and enter for 30 minutes in the mixture a pint of water and other means of vinegar. After the time, drain well and let them stand in the oil. Serve with chopped garlic and parsley sprinkled on top.

Servings: 1

Country:  Puerto Rico

Season / Occasion: All year

Main ingredient:  Fish and Seafood

A widely used grain in the Caribbean and Central American cuisine. With high levels of protein and diuretic qualities.

Ingredients

• 2 tbsp. olive oil
• 1 green pepper, finely chopped
• 1 yellow onion, finely chopped
• 3 cloves garlic, finely chopped
• 1/2 cup cilantro, chopped
• 1/4 cup sweet red pepper, chopped
• 1 cup pumpkin (butternut squash), peeled and diced 1/2 inch
• 1 roma tomato, chopped
• 1/2 tsp. delicious marinade (recipe follows)
• 2 cups frozen peas
• 3/4 cup chicken broth
• 1/2 cup cooking liquid from peas
• 1/2 tsp. salt
• pepper to taste

Preparation

Boil a large pot of salted water. Add the peas along with the pumpkin and cook 15 minutes over medium heat until cooked al dente. Drain the peas, reserving 1/2 cup liquid. In a medium skillet heat oil over medium high heat. Add onion and green pepper and saute 2-3 minutes. Add the garlic, cilantro, tomato, pickle delicious, sweet pepper and cook 3 minutes more. Add the peas and squash. Stir in the broth along with the reserved cooking liquid. Season with salt, pepper and simmer 8 minutes. Serve hot over white rice.


Servings: 8

Country:  Colombia

Season / Occasion: Father's Day

Main ingredient:  Beans and rice

Join them with Roasted Tomato Soup, Shredded Chicken to the Delia and Tanning Fennel and Col.

Ingredients

For the Mass

• 2 cups masa harina
• ½ tsp. salt
• 1 ½ cup water
• Shredded Chicken to the Delia (separate recipe)

Preparation

• In a large bowl, mix the flour with the salt and water. 
• Knead by hand, mix all ingredients thoroughly. If dough is too hard or grainy, add a little warm water gradually to make a soft dough but firm . Take a little dough in hand and a ball fórmala. With your finger, poke a hole in the middle of the ball. Put about a tablespoon of shredded chicken and close the dough over the chicken. Place the ball between 2 pieces of wax paper and press it with your hands (be careful that the filling does not come out) to make the shape of a circle of ½ inch thick and about 3 to 4 inches in diameter. Heat a skillet over medium-high heat, pour the oil and cook pupusas two minutes on each side until golden brown. If you prefer, you can fry at 350 degrees F in vegetable oil or corn. To serve, place some tanning on the pupusa and serve with more chicken aside.

Servings: 8

Preparation time:  25 min

Ready in:  25 min

Country:  El Salvador

Season / Occasion: Winter

Main ingredients:  Flour

Recipe Aliza Stern, Producer for Delicious Cooking

Ingredients

• 2 tbsp. Olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• ½ tsp. Red chile flakes
• 2 tsp. Dried Italian herbs
• 1 bay leaf
• 1 can (28 oz.) Crushed tomatoes
• 20 oz. cheese tortellini in the refrigerated section of the supermarket
• 8 oz. fresh mozzarella cheese, cut into ¼ inch slices
• ¼ cup fresh basil, cut into thin strips

Preparation

• Heat oil in medium saucepan and add onion. Jump 3 minutes add the garlic, chile flakes, Italian herbs and bay leaf. Saute 1-2 minutes more and add the crushed tomatoes. Bring to a boil, then lower the temperature and simmer 30 minutes, stirring occasionally. 
• Preheat oven to 375 ° F. 
• Boil water in a large pot. 
• Add the tortellini and cook 8-10 minutes or according to package directions. 
• Drain the pasta and pass it to a greased 9x13 baking dish. 
• Cover with prepared marinara sauce and keep the remaining sauce for another use. 
• covers everything with slices of mozzarella cheese and bake 25-30 minutes to melt the cheese. 
• Serve with fresh basil on top.

Servings: 6

Preparation time:  30 min

Cooking time:  1 hr

Ready in:  1 hr 30 min

Country:  Italy

Season / Occasion: All year

Main ingredient:  Not specified

Recipe Aliza Stern, Producer for Delicious Cooking

Ingredients

• 1 baguette, cut into 24 thin slices
• ¼ cup olive oil
• 6 large tomatoes, cut into ¼ inch cubes
• ½ cup basil, thinly sliced
• 3 tbsp. capers
• 1 Tbsp. sherry vinegar
• 2 tbsp. olive oil
• 2 tbsp. lemon peel, grated
• ½ cup shredded mozzarella cheese
• salt and pepper to taste

Preparation

• Preheat oven to 375 ° F. 
• Place each slice of bread on a baking sheet. Using a brush, spread each slice of bread with olive oil and season with salt and pepper. Bake 9-11 minutes to brown. In a large bowl, combine tomatoes, basil, vinegar, 2 tbsp. olive oil, lemon peel and mozzarella cheese. Mix well and season cabbage salt and pepper. Place tomato mixture on each slice of bread and enjoy immediately.

Servings: 24

Preparation time:  30 min

Cooking time:  12 min

Ready in:  42 min

Country:  Italy

Season / Occasion: Christmas / New Year

Main ingredients:  Flour

This is a fun way to introduce vegetables to children. Chop cucumbers tiny chunks so as not to fall when the Pussycats armes. Use olives for use as eyes. Accompany with dark Cakes  and cream cheese cake and pumpkin.

Ingredients

• 1/3 cup cream cheese, at room temperature
• 1/4 cup cucumber, grated
• 24 butter crackers, round
• 72 Pretzels in sticks
• 24 slices of black olives
• Ketchup

Preparation

In a small bowl, mix cream cheese and grated cucumber. Take the butter crackers and fill them with 1 tablespoon cream cheese mixture, top with another cookie, forming a sandwich. Inserts three pretzel sticks on each side of sandwich cookie, thus forming the cat's whiskers. Use black olive slices for eyes and make ketchup you can draw the mouth.

Servings: 12

Preparation time:  10 min

Ready in:  10 min

Country:  United States

Season / Occasion: Halloween

Main ingredient:  Not specified

Extremely easy to do, this healthy chicken recipe is an excellent and delicious way to introduce brown rice to your family.

Ingredients

• 1 (3 1/2-libras) organic chicken, skinless, cut into 8 pieces
• 4 cups organic chicken broth or low sodium
• 1 cup light beer
• 1 medium yellow onion, cut into quarters
• 1 cup chopped fresh cilantro
• 6 cloves garlic, minced
• 3 tablespoons Worcestershire sauce
• 3 tablespoons marinade delicious
• 2 cups organic brown rice
• 8 oz. green beans, peeled and cut into 1-inch pieces (about 1 cup)
• 2 medium carrots, diced (about ¾ cup)
• 1 teaspoon salt
• 1 red pepper, seeded and cut into strips
• 1 green pepper, seeded and cut into strips
• 1 yellow onion, cut into strips
• 1 cup homemade ketchup (recipe to follow)
• 1 cup green peas or frozen peas
• 1 cup pimento stuffed olives

Preparation


Combine chicken, broth, beer, onion, ½ cup cilantro, garlic, Worcestershire sauce and delicious marinade in a pan, over low heat, simmer, cover until chicken is tender and cooked around 35 minutes. With a strainer spoon, move the chicken to a plate to stop cooling. Shred the chicken to remove the bones. Separate the liquid discarding onions and cilantro. Return the liquid in the pot and raise heat to medium-high heat. Add rice, green beans, carrots, and ¾ teaspoon salt, bring to a boil. Simmer, cover until liquid has evaporated and rice is tender, about 40 minutes. Meanwhile, in skillet, cook peppers, chopped onion and ¼ teaspoon salt. Stirring occasionally, until vegetables are tender, for about 8 minutes. Add the shredded chicken. Add chicken mixture to rice, ketchup, green peas and olives and cook thoroughly.

Servings: 6

Preparation time:  40 min

Cooking time:  35 min


Ready in:  1 hr 15 min

Country:  United States

Season / Occasion: All year

Main ingredient:  Beans and rice

You can have two functions: to consent to your family as a dessert after a meal and a very nutritious dish for the benefits of banana in the organism.

Ingredients

• 1 Tbsp. oil
• 1 ripe banana
• 1 onion
• 1 red pepper
• 2 cloves of garlic
• 4 eggs
• 1/4 cup ricotta cheese (cottage cheese)
• 2 egg whites
• 1 Tbsp. Cilantro
• 1/2 tsp. salt
• 1/4 tsp. hot sauce

Preparation


On a hot pan pour olive oil and add onion, red pepper, garlic and left until the onion is crystallized. Salt is added to taste. In a mixing bowl 4 are placed whole eggs and is added 2 egg whites more, this in order to eliminate bad cholesterol. Beat until well blended. Ready the eggs are poured into the lining of pepper like a omelette. And while the egg is cooked, put slices of fried plantain on it previously. It covers over low heat and wait until completely cooked.

Servings: 4

Preparation time:  5 min

Cooking time:  15 min

Ready in:  20 min

Country:  International

Season / Occasion: All year

Main Ingredient:  Eggs

This salad not only promises to give you energy but make you look like an expert in the kitchen for its beautiful presentation.

Ingredients

• 1 roasted pumpkin, butternut
• olive oil spray
• ¼ cup Parmesan cheese, grated
• for salad
• 2 cans (5 oz.) Of albacore white tuna, drained
• 1 medium tomato, chopped
• 1 Tbsp. red onion, finely chopped
• ¼ cup celery, finely chopped
• ¼ cup carrot, finely chopped
• 2 tbsp. and more parsley for decoration
• 1 tsp. fresh oregano
• 2 tbsp. black olives, sliced
• 1 Tbsp. jalapeno, seeded and finely chopped
• juice of 1 lemon
• 1 Tbsp. extra virgin oil
• salt and pepper to taste

Preparation


Preheat oven to 400 ° F. Cut the squash in half and remove seeds. Place on a greased baking sheet with cut side up. Sprinkle squash with cooking spray and season with salt and pepper. Bake 45 minutes or until a knife easily. In a bowl, mix the ingredients for the tuna salad and set aside. Remove the squash from the oven and dry with paper towels. Fill each squash half with tuna salad. Sprinkle Parmesan cheese over the salad and return to the oven 8-10 minutes to melt and brown. Garnish with chopped parsley.

Servings: 2

Country:  International

Season / Occasion: Winter

Main ingredient:  Vegetables