Capaz widower

4:01 PM
Ingredients:

8 medium-sized fish(capaz), marinated with salt and pepper4 green bananas and cut in half lengthwise4 peeled and cut arracachas like the bananas(same cut)2 pounds of yuca, peeled and sliced lengthwise1 1 / 2 pound of chopped ahuyama with shell2 pounds of peeled potatoes2 stalks of green onions1 sprig of cilantro12 cups of water2 cups of hogao2 tablespoons of cilantro and finely chopped green onionSalt, pepper and cumin to taste

Preparation:

Place in a clay pot the water, the scallions, the bunch of cilantro, salt, pepper and cumin, you add the bananas and cook over medium heat for about 15 minutes.

Add the potatoes, the yuca, and the ahuyama and the arracachas and continue cooking and leave for about 15 minutes, stirring occasionally.

Finally add the fish and cook for about 5 minutes.

The fish should be removed carefully so as not to disrupt it, and serve with the remaining ingredients, preferably in a cup of mud soup, bathes over the drowned.

The broth is served separately with cilantro and chopped onion.

This dish can be served with white rice and a green salad.

Liver

6:17 PM
Ingredients:

3 pounds of chopped liver rather thin1 / 2 of onion thinly sliced2 chopped green and red peppers into thin strips2 tablespoons of vinegarSalt, cumin and pepper to tasteOil

Preparation:

Place the liver to marinate for 20 minutes in a mixture of vinegar, pepper and cumin.

Heat the oil well and put the liver until it is half fry on both sides.

Add the onions, peppers and continue to sauté for another five minutes.

Stir it, leaving the liver above to receive less heat.

Salt is added, leave covered for two minutes and then proceeded to serve with white rice, accompanied by broccoli and decorated the top with the onions.

Lemon chicken with honey

Ingredients:

1 3 pound chicken cut into pieces

2 tablespoons of oil 
1 / 4 cup of honey 
3 tablespoons of lemon juice 
1 tablespoon of mustard
Lemon slices or parsley sprigs for garnish 
Pepper and garlic powder 
1 teaspoon of salt

Preparation:

Season chicken earlier.

Preheat oven to 450 degrees.

Brush chicken pieces with oil.

Place pieces on a baking sheet skin side down.

Take the oven and bake until golden.

Approximately 20 minutes.

Meanwhile in a small bowl, mix honey with lemon juice, mustard and salt.

When chicken is golden varnish each dam generously with honey mixture and place back on the tin, skin side up.

Bake, now at 350 degrees for 10 minutes.

Brush again with the honey mixture and bake 10 minutes more until meat is tender.

To serve, garnish with lemon slices and parsley sprigs.

Guava Dessert

12:15 PM
Ingredients:

1 dozen of guava fruit1 cup of sugar1 1 / 4 cups of water2 eggs1 / 4 pound of butter1 cup of flour1 teaspoon of baking powder1 / 2 teaspoon of ground cinnamon1 / 2 teaspoon of liquid vanillaCream cheeseMilkFlour1 / 4 teaspoon of salt


Preparation:

 Wash the guavas and remove the blackheads.

Cut them in half and remove the pulp.


In a pot, put the guava, the sugar and the water.


Cook over medium heat for 20 minutes.


Remove from heat and let stand until it is cold.


Meanwhile, beat the butter until it looks creamy.


Add the eggs one at a time, beating well after each addition of ingredients.


Add the vanilla and when the syrup is cold add the guavas, add it gradually to the butter, whisking each time you enter another ingredient.


Preheat oven to 350 degrees.


Grease and flour a medium pan.


Mix the flour with the baking powder, the salt and the cinnamon.


Add to creamed mixture and stir well.


Pour into loaf pan and let bake for half an hour, or until tester comes out clean.


Chill and ejection in a flat dish.


Beat cream cheese with milk until it is smooth and fluffy.


Spread the cream over the cake and decor on top with the guava helmets.

Dried fish mold

6:06 PM
Ingredients:

1 1 / 2 pounds of dried fish1 tablespoon of flour2 cups of milk1 egg, beaten1 tablespoon of butter1 1 / 2 cups of bread crumbs1 1 / 2 cups finely of chopped celery2 tablespoons of cheddar cheese, grated

 

Grooming:


A day before the final preparation, soak the fish in water and replace water at least every two hours, repeating the process about 4 times to get the salt.

Simmer in water to cover it until it is really soft.


Proceed to shredding.


Combine flour, milk and eggs, and cook the mixture in double boiler over boiling water until thick and coat a spoon.


Add the pepper and fish.


Check seasoning.


Enlist a refractory, lightly and place it half the fish, place the top third of the breadcrumbs and half the celery.


Repeat the procedure for creating a second layer of the same.


Finally place the remaining third of bread crumbs, two tablespoons of butter into pieces and then top with cheese.


Bake on a  preheated oven at 350 degrees and let bake for 25 minutes, or until it looks golden on top.

Pork tender loin with green tomato sauce

Ingredients: 

3 pounds of pork loin 2 tablespoons of lemon juice 3 tablespoons of mustard 4 tablespoons of grated onion 3 pounds of green tomatoes cutted into small pieces 

10 tablespoons of butter 2 tablespoons of oil 1 cup of milk cream 2 hard of boiled eggs Chopped cilantro to taste Pepper finely chopped 1 cup of onion, thinly sliced starting Salt and pepper to taste 

Preparation: 


Place the pork loin in a glass container and bathe with lemon juice, let stand for 6 hours at least.

Proceed to drain and dry, proceed to smear it with mustard, salt, pepper and grated onion.

Leave it in this marinade for at least 4 hours.

In a large skillet melt 2 tablespoons of butter with oil, place it over medium heat.

Add the whole loin and let it sear, turning occasionally.

Proceed to cover and simmer for 40 minutes over low heat.

Remove from pan and leave at room temperature before proceeding to cut into very thin slices.

Melt the remaining butter and pan fry the tomatoes and simmer for 20 minutes, stir and season with salt to taste.

In a blender place the milk cream, the eggs, the cilantro and the tomatoes cooked.

Blend well and add the desired amount of chili, to the taste you prefer.

In a baking dish, place the previously cut tenderl oin into thin slices, and soak it in milk cream sauce, then proceed to distribute pro onion slices on top.

Proceed to place in a preheated oven at 350 degrees for 20 minutes, or until the onion is lightly browned, and the whole dish is hot.

Bananas with panela

11:37 AM
Ingredients:

8 ripe bananas, peeled and cut into small pieces1 / 4 pound of panela, grated1 / 2 cup of water1 / 2 cup of milkcloves or cinnamon (optional)grated lemon


Preparation:

 Place the bananas with the panelar, add the water and the milk over low heat.

Let them cook until they are caramel texture once they are so get them out from the fire.


Additionally you can add cinnamon or cloves, sprinkle the scratching of lemon on top.


Ideal to eat with cold milk.

Vegetable tarte

11:29 AM
Ingredients:

2 tablespoons of butter1 / 2 cup of chopped broccoli1 / 2 cup of paprika1 / 3 cup finely chopped of green onions1 small can of corn drained5 eggs3 tablespoons of milk1 tablespoon of english sauce1 / 4 teaspoon of pepperSalt to taste


Preparation:



Melt butter in hot skillet, add the vegetables, cover over high heat, fry well for 5 minutes, stirring occasionally.

Beat the eggs with the remaining ingredients, reduce heat to medium, pour over the vegetables, cover and cook it occasionally lifting edges, tilt pan to let the whole egg to solidify.

Serve in a large bowl, divide into triangles and serve hot.

Pumpkins with herbs and tomatoes

Ingredients:

450 grs of fresh pumpkins washed and cutted into thin slices
2 tablespoons of butter4 tomatoes peeled and chopped1 clove of garlic, crushed1 tablespoon of finely chopped parsley1 teaspoon of dried thymeSalt and black powder pepper1 / 2 cup of parmesan cheese1 tablespoon of diced bread

Preparation:
 Place cooked squash in salted water for 5 minutes, drain and place in a saucepan.

Heat the butter in a pan, add tomatoes, garlic, parsley, thyme and seasonings and simmer everything until a thick mixture of ingredients.

Check the seasoning and pour sauce over squash.

Top with the parmesan cheese and the bread crumbs, place in a preheated oven at 200 degrees and cook for half an hour.

Serve warm, alone or with burgers, pork chops or pork beef.

Red beans and onion salad

Ingredients:

3 teaspoons of olive oil1 tablespoon of vinegar1 large onion cut into thin round slices1 can of red beans drainedMustard powder1 / 2 teaspoon of dry basil1 clove of garlic, crushedSalt and black pepper powderFinely chopped parsley


Preparation:


Prepare the dressing by adding salt, pepper, mustard, basil, garlic, oil and vinegar, stir well.


Place the beans in a salad bowl, scatter over the onion, soak it all with the dressing preparation.


Garnish with chopped parsley enough.


This is a cold dish, you can serve it with potatoes and meat.

Tomato and tuna salad

3:09 PM
Ingredients:

A pinch of mustard powder3 tablespoons of olive oil1 tablespoon of wine vinegatr1 lettuce, washed and chopped1 can of tuna chunks, drained2 tomatoes peeled and dicedHalf a can of cooked corn50 g cold cooked beansSalt and ground black pepper to taste


Preparation:

 Make a dressing with the salt, the pepper, the mustard, the oil and the wine vinegar.

Place the lettuce in a bowl and add the tuna, tomatoes, corn and the beans.


Spray well with the dressing and mix well.


Optional: Add bread cubes and diced cheese.

Carimañolas

6:24 PM
Ingredients:

2 pounds of cassava3 cups of oil or lard

Picado:
 1 / 2 pound of pork1 / 2 pound of tender beef1 onion2 cloves garlic3 peppers1 tablespoon of vinegarGround cumin

Preparation:

Sweating the meat with two wells of water, vinegar, salt and pepper to taste.

Grind the meat with the ingredients that were prepared.

Cassava are cooked with a pinch of salt, without letting too soft.

Still hot when the machine is crushed and kneaded.

Carimañolas are forming a ball, add a little chopped pork, cooked meat or fish, or cheese in the center and then giving the shape of a dirigible.

Fry in hot lard.


Beef with apple

5:40 PM
Ingredients:

6 slices very of thin roasts 

2 tablespoons of chopped parsley 
2 cloves garlic, minced 
1 / 2 teaspoon of pepper
2 tablespoons of oil4 tablespoons of butter 
1 / 2 teaspoon of salt 
2 apples cut into small pieces 
Orange juice of two large oranges

Preparation:


Aline meat with parsley, garlic and pepper, add one tablespoon oil, 3 to 4 hours prior to the preparation.

Heat in a frying pan and lube remaining  with two tablespoons of butter, brown the meat lightly on each side, add salt to taste.

In the same pan place all the meat, add the apple pieces and all the marinade.

Drizzle with orange juice and cook over medium heat, covered, until the apple softens a bit.

Uncover and sprinkle with pieces of butter remaining.

Allow this to melt and warm.

Serve immediately, ideal to serve with mashed potatoes.

Onion soup

3:32 PM
Ingredients:

2 tablespoons of butter 

175 grams of chopped onions, sliced thin 
1 teaspoon of flour 
2 1 / 2 cups of beef broth 
Salt and freshly ground black pepper 
1 bay leaf 
4 thin slices of french bread 
2 tablespoons of grated cheese

Preparation:

Melt the butter in a saucepan.

Add the onions and fry over at very low heat until golden brown.

Stir in flour and broth slowly, stir and allow to boil well.

Season well with salt and pepper, and add the bay leaf.

Cover and simmer for half an hour, until the onion are wellcooked.

Remove bay leaves and check seasoning.

Sprinkle the bread with grated cheese and place in broiler, preheated to 180 degrees, until the cheese melted. 

Serve in bowls with slices of bread floating on top of the soup.

Rice with lamb kidneys

Ingredients:

1 onion, finely chopped1 green pepper without seeds and heart, finely chopped2 tablespoons of oil8 lamb kidneys cutted in halfs, cleaned and chopped1 1 / 4 cups of long grain rice2 1 / 2 cups of chicken brothSaltFreshly ground black pepper1 / 4 cup of butter2 tablespoons of chopped fresh parsley1 / 2 cup of parmesan cheese


Preparation:


Saute the onion and pepper in oil for 3 minutes, add the kidneys, stirring well and proceed to fry for another 3 minutes.

Add the rice and fry for another 1 minute.


Gradually add the broth, bring to a boil and add salt and pepper to taste.


Cover and simmer for 20 minutes, until the rice absorbs all the water.


Stirring add the butter, parsley and the parmesan cheese.


Serve with a green salad.

Tamarind foam

2:54 PM
Ingredients:

1 cup of tamarind pulp1 / 2 cup of water2 cups of sugar2 1 / 2 tablespoons of unflavored gelatin dissolved in 1 / 2 cup water4 egg whites, beaten until stiff1 / 2 cup of milk cream

Preparation:

Blend the tamarind pulp with the water.

Mix the juice with the sugar and bring them to boil, stirring with a wooden spoon.

Remove from heat and immediately add the gelatin dissolved in cold water, stirring quickly until melted and mix well.

Put the mixture into the pan and bring to the fridge.

When you remove it begins to set and beat until frothy.

Add the egg whites to snow and cream, stir well.

Pour into a mold, preferably with a hole in the middle and place in refrigerator until set.

Just before serving, insert the pan in a little hot water for a few seconds, release on the tray that will serve and garnish with whipped cream.

Fried fish fillets

2:40 PM
Ingredients:

6 fish fillets1 / 4 cup of lemon juice1 / 2 cup of flour1 / 2 teaspoon pepper2 eggs, beaten1 tablespoon of water1 cup bread crumbsOil for frying1 teaspoon of salt


Preparation:


Clean and wash the fish fillets and place them in a glass or plastic recipient and bathe them with the lemon juice.

Let stand for 20 minutes.


On a shallow dish, combine the flour with salt and pepper and in another large bowl put thebeat eggs with the water, finally in another shallow dish, the bread crumbs.


Drain well each fillet, wipe them with the flour first, then in the egg and finally in the bread crumbs.


Be sure they are well covered.


In a large skillet put them over medium heat, abundant hot oil and fry the steaks in batches.


Brown on both sides turning only once.


You can serve or cover with tartar sauce and serve with french fries and salad.

Small round balls of plantains

Ingredients:

2 ripe harton plantains 

1 egg, beaten2 tablespoons of butter2 tablespoons of flour2 tablespoons of grated cheeseOil for fryingSugar to taste

Preparation:


Cook plantains in shell until soft and then mash them.

Add remaining ingredients and stir well until a manageable dough with which to form small balls.


If necessary, you can condition a little more flour.


Heat oil and fry the balls until lightly browned, ideal to accompany different kinds of food.

Orange Meat boy

6:48 PM
Ingredients:

3 cloves of garlic 
1 tablespoon of  lemon juice 
1 cup finely chopped of white onion 
3 pounds of boy meat6 strips of  bacon, chopped smoked
2 tablespoons black sauce 
3 cups orange juice 
1 cup of beef broth 
1 / 2 cup dry wine 
2 teaspoons cornstarchSalt and pepper to taste

Preparation:

Macerate garlic with salt and pepper, combine the lemon juice and onion.

With this mixture adobe meat and let stand in a container that is not aluminum, for at least 6 hours before preparation.

Separately in a pan, fry the bacon without added fat of any kind.

Leave toast very well, but not excessively so as not to embitter.

Remove from heat, drain well, shred and save.

Remove meat from marinade and save.

In the bacon fat left brown meat on all sides for 15 minutes.

Add the marinade, black sauce, orange juice and beef broth.

Bring to a boil, reduce heat and simmer for 3 hours.

Check the seasoning, add the wine and cornstarch and disolved in the water.

Cook a little longer until it thickens.

Remove meat from sauce and let stand prior to cutting.

Cut meat into strips, soak it in hot sauce and sprinkle over the bacon.

Uchuvas candy

Ingredients:

1 pound of uchuvas 
1 / 2 cup of sugar1 cup of water

Preparation:


Wash the uchuvas and dry them well.

Place water and sugar to boil.

Just boil until the liquid and the sugar are very well dissolved, add the uchuvas, reduce heat and cook for about 15 minutes.

Remove from heat, pour into a glass container, let cool and refrigerate.

Pineapple Cheese

2:58 PM
Ingredients:

1 large pineapple, peeled and cut into pieces 
2 cups of sugar 
12 eggsJuice of half lemon 
Maraschino cherries or prunes 
Mint leaves

Preparation:


 Blend pineapple without water, strain on a pot.

Add 1 ½ cups of sugar.

Put the high heat until boiling, reduce heat and cook until it becomes a clear syrup, stirring occasionally, cool.

Beat eggs in blender, they are sparkling, strain into a saucepan, slowly add the cold syrup, stirring rapidly with a whisk.

In addition, prepare a syrup with the remaining sugar and lemon juice in a heavy-bottomed skillet over medium heat and place the sugar, when melted add the lemon juice as you have an amber color pour over a refractory small lidded and rotational movements make sure to cover the bottom.

Pour pineapple mixture in the refractory, cover and place in pressure cooker with hot water that reaches up to 3 / 4 of the height of the refractory.

When beep, reduce heat and continue cooking for 45 minutes.

Cool in the pan.

Remove the mold, more or less, refrigerate for 5 hours.

Unmold and garnish with the maraschino cherries or the prunes and mint leaves.

Chupe of creole potato

2:16 PM
Ingredients:

9 large creole potatoes 2 tablespoons of butter
1 / 2 cup of water 
3 / 4 cup of milk
3 hard boiled eggs sliced  
4 tablespoons grated cheese 
2 tablespoons of bread crumbs 
Salt and pepper to taste

Preparation:

Wash well the potatoes.

Place in a greased bowl, a lid, where the ingredients fit snugly in one layer.

The ideal container is a clay pot.

Add water, milk, salt and pepper, cover and bring to a gentle heat.

When the potatoes begin to pop, add the slices of egg, sprinkle with the cheese, spread over the remaining butter into small pieces, sprinkle with bread crumbs. 

Bake at 350 degrees in a preheated oven for 10 minutes.


Buñuelos

8:17 AM
Ingredients:

3 cups of cheese, minced 
1 1 / 2 cups corn meal 
2 eggs, beaten 
1 / 4 cup milk 
1 teaspoon sugarOil

Preparation:


 Mix all ingredients very well, knead until you have a soft dough.

Then form small balls with your wet hands and they begin to fry them  in hot oil.

Once they get a  little
fluffy, heat the oil a little and let them get a brown color, remove and put to drain on absorbent paper.

Cream dessert (Postre de natas)

Ingredients:

4 cups of cream obtained from milk bottles 
3 cm each 1500 ml
1 / 2 pounds of sugar3 cups of water
9 egg yolks, beaten until well fluffy 
A shot of rum 
Prunes and raisins, one of the two as you preferred

Preparation:


Cream: 

Place the milk to boil in a large bowl, not very deep, and let the milk boil, remove from heat and proceed to remove the cream through a sieve or roll on a fork to come out whole.

Again fill the bowl with milk to a simmer and cook so that you do them cream, remove them and repeat the process until the milk gets a yellowish color, creamy and salty taste.

In addition, make the syrup with 1 1 / 2 pounds of sugar and 3 cups of water until a point of soft yarn.

Carefully you are adding the cream, one by one and go into the syrup separating with a fork.

In blender, beat egg yolks until they are fluffy and light lemon color, and gradually add them to the mixture.

Simmer until just before boiling.

Remove from heat.

Let stand.

Top with the drink of rum and optionally if desired so, heading prunes or raisins.

Place in refrigerator.


Horse Steak

4:05 PM
Ingredients:

1 1 / 2 pounds beef steak4 tablespoons of butter1 tablespoon of oil1 teaspoon of mustard2 tablespoons of black sauce2 teaspoons dried thyme, crumbled and no sticks2 white rounded onions, medium, sliced across in thin slices6 ripe medium tomatoes, sliced thin6 eggs fried softSalt and pepper to taste

Preparation:

1) Melt butter, add oil and heat.

Cold meat slices 2-3 minutes per side, turning only once, remove from heat.

2) In the same pan with the lefts, mix mustard, black sauce, salt, pepper and thyme.

Cook the onion rings there over medium heat for 5 minutes.

Add tomatoes, reduce heat, cover and cook 3 minutes.

3) Place the meat in the pan, cover with the broth and let it heat up.

4) Serve the meat on a tray covered with the broth and over each portion place a fried egg.

Lentils from Valle del Cauca

Ingredients:

1 liter of water1 pound (500grs) of lentils, soaked from the previous day1 / 2 pound (250grs) potatoes, peeled and diced1 / 2 pound (250grs) minced pork sausage1 / 2 cup hogaoSalt and pepper to taste


Preparation:


Place the lentils to cook slowly until are soft, for about an hour.


You add the potatoes, drowned, sausage, salt and pepper.


Let them cook over medium heat during 40 minutes, covering the pot, until potatoes are tender and fall apart a bit.


Huilense Roasted

Ingredients: 

8 lbs (4 oz) of pork (pulp, not too fat) 
2 beers (one 1/2 litros)
1 / 2 cups ofvinegar2 tablespoons of sour orange juice 
4 stalks green onions chopped 
8 cloves garlic, minced1 teaspoon basil1 teaspoon coriander 
1 teaspoon mint1 teaspoon of pennyroyal 
1 teaspoon oregano 
4 bay leaves of ground
1 teaspoon thyme 
2 teaspoons toasted and ground guayabita 
1 teaspoon nutmegSalt, cumin and pepper to taste

Preparation:

This dish is considered typical from Huila and its festivities from Neiva (San Pedro).

Pike the meat and put it to marinate in the brine, with all the ingredients during 24 hours, pass your hand and rub it every 6 hours and ensuring that the ingredients penetrate into the remaining holes.

After the day passes put everything in a clay pot in the preheated oven at 250 degrees for at least 4 hours, served with bland, arepas, yucca cooked and wrapped mature.

Depending on the cook, everyone can use the combinations of herbs that you wish, but not omitting the oregano, the thyme, the bay leaves, nor the mint or nutmeg.


 
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