Ravioli with artichokes

Ingredients:

2 packages of ravioli 250 g previously prepared4 tablespoons ofolive oil1 small onion grated1 small jar of chopped artichokes1 teaspoon of chopped basil2 cloves of crushed garlic1 chicken bouillon cube1 can of creamParmesan cheese to taste


Preparation time: half hour


Calories per serving: 825


Preparation:


In a saucepan over medium heat, heat the olive oil and saute the onion, the garlic and the basil.


Add the cream, the artichokes and the chicken cube crumbled.


Let retain a few minutes.


Serve the sauce over the ravioli and cover the top with the parmesan cheese.

Chicken croquettes with apple

Ingredients:

2 boneless chicken breasts and ground2 tablespoons of grated onionSalt and pepper to taste1 green apple peeled and grated1 tablet of chicken bouillon dissolved in 2 tablespoons hot waterBread crumbsBeaten egg yolk8 pieces of diced cheddar cheeseEnough oil for frying

Preparation time: 45 minutesRecipe for : 6 peopleCalories per serving: 230

Preparation: 

Mix the chicken with the onion, the apple, the broth, and add salt and pepper to taste, and half of the bread crumbs.

Shape the croquettes and fill them with the cheese.

Close them tightly and wipe the egg yolk and then the remaining bread crumbs.

Put them in enough to fry hot oil.

Leave them in oil for a few minutes.

You can serve the croquettes cold or hot, ideal for snacks.

Sweet and sour meatballs

Ingredients:

1 pound of ground beef1 envelope of cream base for ground beef3 cups of tomato juice1 chicken bouillon cube5 slices of canned pineapple chunks

Preparation time: 40 minutesRecipe for : 6 personsCalories per serving: 290

Preparation:

Prepare the basis for the ground beef as directed on the envelope.

Form the meatballs and cook them in the tomato juice.

Add the chicken bouillon cube and the pineapple.

Allow to cook at least 40 minutes, stirring gently.

Serve hot and garnish with small pieces of pineapple.

Fish casserole with tomato

Ingredients:

2 pounds of cubed fish fillet marinated with pepper, lemon and salt3 tablespoons of olive oil1 onion, peeled and cut into strips2 cloves garlic, crushed2 tablespoons of basil1 envelope of tomato cream1 pound of savanna potatoes, peeled and diced1 red pepper cut in strips1 cup of olives1 / 2 cup of capersLemon juiceParsley to taste


Preparation time: half an hour.


Calories per serving: 247.


Recipe for 8 people.


Preparation:

 Heat the olive oil, saute onion, garlic, paprika and basil.

Stir with the fish and the potatoes.


Cook over medium heat for several minutes.


Add the tomato soup envelope previously dissolved in 3 cups of water and the remaining ingredients.


Bring to a boil.


Serve with chopped parsley and lemon.


Serve with white rice and a big salad.

Fish Rolls

11:29 AM
Ingredients:

2 pounds of sea bass fillet1 cup of capersbechamel sauce2 1 / 2 cups of milk2 tablespoons of finely chopped parsleywhite wine to taste2 tablespoons of mustardsalt and pepper to tasteLemon juice to taste


Preparation:

 
Cut the fillets into halfs and marinate with salt, pepper and lemon juice.

Fill out the steaks with half of the capers, roll and fasten with a toothpick.

Place in refractory and apart dissolve in milk and the bechamel sauce.

Reduce heat and simmer, stirring continuously with the help of a wooden spoon.

Stir in the remaining capers, wine and mustard.

Cover the fillets with the preparation and finish all the preheated oven for half an hour at 350 degrees or until done.

When serving top with chopped parsley.

Serve with golden potatoes and white rice.

How to choose the best fruits to eat

9:24 PM
Buy fruits is not easy, you need to know how to choose the best, one must take into account the point of maturation, the conservation status and that the fruits are in good shape, and most importantly, the fruits should be fresh when eaten. 

We strive for excellence and choosing quality fruit to prevent health problems. 

Melon: to see if the melon is ripe is to grab hands strong, if heavy, it is because it is at the optimum point. 

Also if you gently press the other end of the stem of the fruit, the surface should give a little. 

In addition, if the melon is good to  mature, off a sweet aroma that permeates everything. 

The Pineapple: you have to gently pull the leaves, break off easily if it is not mature. 

 
Never buy pineapples with dark or spigot pieces, this indicates that the fruit is not fresh. 

Citrus: oranges or grapefruit are ripe perfect skin, are consistent to the touch and have no dark areas. 

Lemons should be soft and moist or hard to touch. 

Blackberries: They should be colorful, not to be out espicha and one with the fruit should come off easily, it assures us that the fruit was being gathered and will be ripe and sweet, otherwise the delay will not have bitter taste or

Bananas: A ripe banana has some blemishes on your skin amorronadas and should be firm to the touch. 

If the skin is something green, no problem because leaving them to ripen at room temperature a few days. 

Grapes: you shake the bunch of grapes and are maintained adhering to the stem is because they are just right, if some fall, then this indicates that the cluster is not cool.

Ham with melon

8:41 PM
Ingredients:

1 / 2 pound of smoked ham or the type you like the best1 medium melon1 teaspoon of  lemon juice1 can of  cream1 teaspoon of chicken bouillon dissolved in half cup of hot water1 teaspoon of  tarragon


Preparation and cooking time: half hour


Preparation:


Mix the cream with the lemon, add the broth, and add the  tarragon.


Let retain a few minutes.



Cut the ham and melon as big as you like them, serve the ingredients in a bowl, and cover with the preparation, decorate as shown in the image.

Almond and fruit cake

10:29 AM
Ingredients:

1 cup of margarine1 1 / 4 cups of powdered sugar4 eggs2 cups of  flour1 / 2 teaspoon of ground cinnamon1 / 2 teaspoon of grated nutmeg450 grams of prunes and plums mixed white California75 grams of crystallized cherries quartered50 g chopped candied fruit

To decorate:
 50 grams of crystallized cherries quartered50 g crystallized fruit into chunks1 / 4 cup peeled and sliced almonds

Cooking time: 2 hours

Oven temperature: 150 degrees Celsius, 300 degrees fahrenheit

Preparation:

Grease and line a 20 cm pan with greased waxed paper.

Mix margarine and sugar, beating until creamy, about 2 minutes (if using electric mixer), and 4-5 minutes (if tyou mix with a wooden spoon).

Beat eggs and stir to mix.

Add the sifted flour and spices and finally add the fruit and the raisins.

Pour the mixture into the pan.

For the surface: mix the cherries, candied fruit and almonds, spread on cake.

Soft Bake for about 2 hours in the oven.

Let cool for a few minutes in pan before removing from there.

Lamb with potatoes

11:11 AM
Ingredients :

2 tablespoons of oil1 kilo of neck of lamb cut into pieces 2.5 cm2 tablespoons of seasoned flour1 / 2 kilo of sliced onions2 stalks of celery, chopped225 g of sliced carrots1 leek sliced1 / 2 kilo of sliced potatoes1 1 / 3 cups of broth1 teaspoon of Worcestershire sauce1 teaspoon of finely chopped rosemarySalt and freshly ground black pepper15 grs of butter


Cooking time: 135 minutes.Oven temperature: 180 degrees Celsius, 350 degrees Fahrenheit.


Preparation:

 
Heat oil in a frying pan.

Cover the lamb with the seasoned flour and brown in oil.

Add the onions and the celery.

Reduce heat and cook for 5 minutes.

In a casserole in layers distributed around the lamb with the onion mixture, carrots and leeks, ending with potatoes.

Add broth, Worcestershire sauce, and rosemary.

Season well, sprinkle with butter, cover and let bake for an hour and a quarter.

Leave it open the last 45 minutes of cooking.

Orange Lamb

10:35 AM
Ingredients: 

2 tablespoons of oil 
 
1 kg of meat to braise lamb, boned and cut into pieces  
1 teaspoon of paprika 15 grs of butter  
1 large sliced onin100 g of mushrooms, cut into slices  
2 / 3 cups of water  
1 teaspoon of horseradish sauce  
A pinch of rosemary  
4 fresh mint leaves  
2 fresh sage leaves  
Salt to taste 
Freshly ground black pepper to taste 
2 / 3 cup of sour cream  
The zest of 1 orange  
3 spoons of orange juice

Cooking time: 75 minutes  
Oven temperature: 180 degrees Celsius, 350 degrees farenheit  

Preparation :

Heat the oil in a pan, sprinkle with paprika and brown lamb.  

Fry the meat on all sides until it turns a pale golden and transfer to a casserole.  

Add the butter to skillet and quickly fry the onion and the mushrooms.  

Add water, horseradish sauce, herbs, salt and pepper and pour over lamb.  

Cover the pan and place for an hour or until lamb is cooked in a preheated oven.  

Remove meat and keep warm, add the sour cream sauce, along with the zest and orange juice.  

Heat very gently, replace meat in the pan, correct the seasoning and serve.  

You can can add the cream and sprinkle the meat with the grated zest orange and the orange juice just before serving.

Fish Empanadas

11:43 AM
Ingredients: 

250g of flour 100g of rolled oats Salt to taste 200g of margarine 5 tablespoons of cold water 1 egg, beaten Rolled oats for sprinkling 


For the filling: 


 2 tablespoons of butter 1 tablespoon of flour
 
1 / 2 cup of milk 1 tablespoon of chopped parsley 350 g white fish steaks Salt and freshly ground black pepper 


Oven temperature: 200 degrees celsisus, 400 degrees farenheit.
                               
150 degrees celsius, 310 degrees farenheit. 



First of all proceed to prepare the filling, for this, melt the butter in a small saucepan, add fthe lour and cook stirring for one minute.

Gradually stirring, add the milk and leave for two minutes while beating it.

Cut the fish into small pieces and pour it into a bowl with parsley sauce and season to taste, stir well and allow to cool.

Meanwhile proceed to prepare the pasta, for that, mix the oats, flour and salt in a bowl.

Knead together the margarine and mix with a little water to give a firm consistency.

Spread the dough on a floured surface, forming a rectangle about 30 x 30 cms and divide into 6 squares of 15 cm side.

Place equal amounts of the fish mixture in the center of each square of dough.

Moisten edges with water and attach the pasta in an envelope form.

Brush each patty on the outside with beaten egg and sprinkle with the oats.

Put them on a cookie sheet, lightly greased and stick in the oven preheated to 200 degrees celsius, 400 degrees farenheit. for 10 minutes.

Then lower the temperature to 150 degrees celsius, 310 degrees fareheit. and leave for 25 minutes.

Criolla sauce

1:23 PM
Ingredients:

2 tablespoons of oil1 large onion, finely chopped1 green pepper, seeded, finely chopped heart400 g of red tomatoes1 teaspoon of white sugara little chili powdera pinch of mustard powder1 tablespoon of lemon juiceSalt and freshly ground black pepper1 tablespoon chopped fresh parsley


Cooking time: 25 minutes


Preparation:


Heat oil in a skillet and add the onion and the paprika.


Fry until the onion is citron, but not brown.


Mash everything with a wooden spoon, add the sugar, the mustard, the pepper, the lemon juice, the salt and the pepper to taste.


Stir well and simmer over low heat for 20 minutes.


Add the chopped parsley before serving.


Ideal to cover fish, shellfish, or chicken skewers.

Apple bread

9:02 AM
Ingredients:

200g of flour1 / 2 teaspoon of salt2 teaspoons of baking powder50 g of margarine50 g of white sugar1 medium apple, peeled, cored and coarsely grated3 tablespoons of milk

For coating:

A little milk

1 tablespoon of brown sugar

Cooking time: 25 minutes

Oven temperature:
200 degrees Celsius, 390 degrees fahrenheit

Preparation :
Sift flour with salt and baking powder and mix everything with the margarine.

Add the sugar and the grated apple and add enough milk to obtain a smooth paste, but not sticky.

Pour the mixture on a floured surface and knead lightly.

Spread with the roller until you have a circle of 20 cm in diameter and place on a baking sheet, greased and floured.

Check the surface to form eight portions and coat with the milk.

Sprinkle with sugar.

Target in the preheated oven for 25 minutes or until risen and browned.

Remove from oven and cool for 10 minutes.

Serve crisp warm with butter.

Stewed spinach

9:52 AM
Ingredients:

2 pounds of
spinach
3 tablespoons of butter3 tablespoons of grated cheese2 onion, peeled and finely chopped1 cup of milk1 pinch of baking sodaSalt and pepper to taste

Preparation:


Cook
the spinach in water with the baking soda for 15 minutes.

Drain the spinach and remove the white veins, finely chop the green part, add the remaining ingredients, put it in a pot, cover and let simmer for 20 minutes.


This dish is ideal to accompany meat, serve with white rice.

Fish with orange sauce

Ingredients:

3 pounds of fresh fish fillets4 cabbage leaves finely chopped4 stalks chopped onion sprig1 red pepper finely chopped1 / 2 teaspoon of ground ginger2 cloves of garlic, finely chopped4 tablespoons of butter1 cup of waterJuice of 5 orangesSalt and pepper to taste



Preparation:

Let marinate the filets for a few hours in the orange juice with salt, pepper and ginger.

Turn the fish steaks occasionally to line up on both sides.

Saute butter with onions, garlic and chopped cabbage for 10 minutes.

Drain the fillets and put them to fry in the previous preparation, add water, cover and let simmer for 15 minutes.

You can serve with white rice and salad.

Egg casserole with bread

10:33 AM
Ingredients:

4 cups of milk4 cups of beef broth4 drafts parties3 crullers8 advantages of white cheese1 pound finely chopped onion4 cloves of minced garlic1 / 2 lb. of butter2 tablespoons of  finely chopped cilantro8 tablespoons of cream8 raw eggssalt and pepper to taste

Preparation :

Use individual pots for preparing and serving.

Place in each pot half cup ofmilk, ½ cup of broth, add salt and pepper to taste.

Take everything at medium heat until boiling.

Saute separately in butter, onion and garlic until golden.

Come forward with lots of pots fished, crullers and a slice of cheese, a teaspoon of onion and a teaspoon of cilantro, simmer at least 2 minutes and place a raw egg to each portion and a teaspoon of cream over lower it onto the fire and serve hot.

This dish is ideal for breakfast.

Chicken yogurt

9:56 AM
Ingredients:

1 / 4 cup of butter1 chicken 1 1 / 2 kgs in pieces

1 onion, finely chopped1 / 2 bell pepper, cored and seeded, finely chopped1 clove garlic, crushed1 / 2 cup of flour1 / 2 cups of chicken brothSalt and pepper to taste1 1 / 4 cups of unsweetened plain yogurt 
Garnish: minced parsley

Cooking time: 1 hour and a quarter


Preparation :


Melt the butter in a pan, add the chicken pieces, the onion, the bell pepper and the garlic.


Cook until chicken is lightly browned on all sides.


Sprinkle with the flour and cook, stirring for one minute.


Add the broth with salt and pepper to taste.


Bring to a boil and simmer for half an hour.


Add the yogurt, cover and continue cooking over at very low heat for half an hour.


Season to taste and serve garnished with parsley.


You can pair it with white rice and mashed potatoes.

Country noodles

9:48 AM
Ingredients:

2 tablespoons of vegetable oil1 large onion, finely chopped200 g of mushrooms, washed and finely chopped400 g of red tomatoes1 tablespoon of tomato paste1 clove garlic, crushed1 teaspoon of dried rosemarySalt and fresh ground black pepper to taste300 g of cooked chicken, boned and finely chopped200 g of finely chopped ham350 g of noodles


Preparation:


Heat the oil in a saucepan.


Add the onion and cook on low flame for 5 minutes.


Add the chopped mushrooms and cook for another 5 minutes, stirring Cont.


Add tomatoes, add the tomato puree, the crushed garlic, the rosemary and season to taste.


Cook and simmer for about 20 minutes.


Add chicken and finally the chopped ham and reheat preparation.


Meanwhile cook the noodles in boiling salted water.


Drain well, place in a refractory glass for serving, and add the ham and chicken sauce preparation over it.

Beef Stew

5:39 PM
Ingredients:

3 tablespoons of oil3 / 4 of a kilo of meat for cooking without fat and diced 

2 leeks, cut into thick slices2 carrots, thinly sliced1 large onion, thinly sliced1 tablespoon of flour1 3 / 4 cup of beef broth1 small can of tomato pasteSalt and fresh ground black pepper to taste


Cooking time: 2 hours and a half.

Oven temperature: 150 degrees Celsius, or 300 degrees Fahrenheit.

Preparation:

Heat oil in a pan and fry the meat there, turning to brown on both sides.

Drain and place in a larger refractory, add the leeks and the carrots.

Then reheat the oil from the pan until the onion turns yellow or until done.

Add the flour and cook for one minute.

Cool slightly and slowly add the broth.

Put to boil, stirring constantly, add the tomato puree and season to taste.

Pour tomato sauce over the meat, cover and cook in oven at least 2 hours and a half.

Serve with oven-roasted potatoes and white rice.

Seafood Rice

1:01 PM
Ingredients: 

4 tablespoons of oil 1 1 / 2 cups of white rice 2 medium onions, thinly sliced Salt and freshly ground black pepper to taste 3 3 / 4 cups of hot chicken broth 1 / 3 cup of butter 350 grams of cooked seafood and cold 1 / 2 teaspoon of grated nutmeg 1 teaspoon of ground ginger 1 teaspoon of molasses ½ lemon juice 2 tablespoons of milk cream 


Decoration: 

 Unpeeled shrimp fennel sprigs 1 / 2 cup of parmesan cheese 

Cooking time: 45 minutes. 


Preparation: 



You can use any mix seafood such as lobster, crab, shrimp, mussels, clams, etc. 

Heat in a large skillet the oil, add the rice, the onion, salt to taste and pepper to taste. 

Simmer for at least 5 minutes, stirring constantly. 

Add 1 1 / 4 cups of broth and continue heating over low heat about 10 minutes until the liquid has evaporated almost completely, then pour another 1 1 / 4 cups of broth. 

Continue this way until the rice is tender, do not let it dry completely, but this must be kept moist. 

Once cooked add two tablespoons of butter, cover and keep warm. 

Melt remaining butter in a pan adding the seafood chosen, add the nutmeg, the ginger,  the molasses and the lemon juice, heat on low and add it in the milk cream. 

Place the hot rice in a large dish, serve over the seafood in the center and garnish with shrimp and fennel sprigs. 

Serve the parmesan cheese separately for adding to taste.
 
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