Stewed spinach

9:52 AM

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


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


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


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

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

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

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


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

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.


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

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 


 Unpeeled shrimp fennel sprigs 1 / 2 cup of parmesan cheese 

Cooking time: 45 minutes. 


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.

Beer Beef

10:00 AM

675 grams of beef3 tablespoons of flour Salt and freshly ground black pepper to taste 2 tablespoons of lard 2 large white onion thinly sliced 1 clove of of garlic, crushed 1 1 / 2 cups beer 1 cup of beef broth 2 large carrots, peeled and thinly sliced 1 / 4 tsp of nutmeg 1 teaspoon sugar Two teaspoons of tomato puree 1 teaspoon of vinegar 1 bay leaf 1 cup of small mushrooms sliced 

Cooking time: 2 hours Oven temperature: 160 degrees Celsius, 320 degrees Fahrenheit. 


Cut the beef into thin steaks and uniform pieces. 

Combine the flour with plenty of seasoning and wallow in it the meat on both sides. 

Heat the butter in a pan and fry the meat for just a few minutes. 

Then transfer it to a refractory. 

In the same oil fry the onions and garlic until golden. 

Then add the flour and cook for one minute. 

Gradually add the beer and broth, stirring until boiling. 

Add remaining ingredients minus the mushrooms and pour the sauce over the meat. 

Cover the pan tightly and stick it in the oven for one hour. 

Add the mushrooms, try seasoning and continue cooking for at least an hour, until meat is well cooked. 

Place in a round dish and garnish with sprigs of parsley, serve with mashed potatoes and white rice.

Baked Chicken Spaghetti


2 cups chopped of cooked chicken 1 small can sliced of mushrooms in small parties 4 tablespoons of butter 1 / 2 cup finely chopped of white onion 3 tablespoons of flour 2 cups of chicken broth 1 / 2 cup of milk cream 3 / 4 cup of parmesan cheese 12 cups of water 1 tablespoon of salt 1 tablespoon of oil 1 pound of spaghetti Salt and pepper to taste 


Preheat oven to 375 degrees. 

Wash the mushrooms and drain well, reserving the liquid. 

In a skillet over medium heat melt the butter and saute the mushrooms and  the onion until smooth and has a transparent presentation. 

Add the flour and stir, gradually add 1 1 / 2 cups of chicken broth, add the cream and liquid from the mushrooms. 

Cook stirring constantly until sauce thickens. 

Remove and season with salt and pepper. 

Add to the above, the remaining chicken broth if the sauce is too thick you, then add 1 / 4 cup of cheese and stir well. 

Meanwhile in a large saucepan place the water with the salt and the oil. 

Bring to a boil, add the spaghetti and cook al dente. 

Remove and drain. 

In a mold that can be lead to the oven and then to the table, toss the spaghetti with chicken. 

Drizzle with the sauce and mix lightly, sprinkle with the remaining cheese and keep the oven until the mixture is bubbling, serve immediately.

Gratin Cauliflower

11:18 AM

1 cauliflower washed2 tablespoons of butter1 tablespoon of flour1 1 / 4 cups of milk1 cup sharp cheese, finely gratedSalt and freshly ground black pepper1 / 4 cup bread crumbs

Cooking time: half hour aprox.


Cook the cauliflower in boiling salted water for 10 minutes.

Drain and place in a refractory.

Melt the butter in a separate pan, add the flour and cook for a few minutes.

Cool slightly before adding the milk gradually.

Stir until boiling.

Add 3 / 4 cup of the grated cheese and season to taste.

Pour sauce over the cauliflower.

Mix remaining cheese with bread crumbs and sprinkle over cauliflower.

Broil and serve with the bacon rolls.

Stuffed Tomatoes

11:03 AM

4 large tomatoes2 tablespoons of butter1 cup of mushrooms, washed and finely chopped2 green onions, washed and finely chopped2 tablespoons of bread crumbs2 tablespoons of dried mixed herbsSalt and freshly ground black pepper1 tablespoon finely grated cheese

Cooking time: about 15 minutes

Oven temperature: 190 degrees Celsius, 375 degrees fahrenheit

Preparation : 

Cut the top of the tomato and scoop out the filling with a spoon.

In a skillet heat butter and fry the mushrooms with the onions for a few minutes.

Add the bread crumbs, herbs, salt, pepper and cheese.

Fill the tomatoes and cover with the tomato cover cut before.

Put in moderate heat in the oven for 15 minutes.

Spinach Cream

11:15 AM

2 tablespoons of butter,1 small onion really well sliced in small pieces125 mgs of chopped spinach2 / 3 cup of potatoes, peeled and diced2 cups of chicken brothSalt and freshly ground black pepperGrated nutmeg1 teaspoon of lemon juice2 / 3 cup of milk cream


Fried bread

Cooking time: half an hour.

Preparation :  

Melt the butter in a saucepan, add the onion and fry over low heat until translucent.

Add the spinach, the potatoes, the broth, and salt and pepper to taste.

Add nutmeg and lemon juice.

Boil, cover and leave over low heat for 20 minutes or until potatoes begin to unravel.

If you want a smooth soup, puree in a blender.

Serve in a casserole.

Season to taste.

Add the milk cream.

Reheat over low heat during a few minutes, and add croutons.

Avocado with grapefruit

10:57 AM

1 large grapefruit1 big avocado, mature and cutted across3 tablespoons of french dressing


Mint and parsley sprigs


Peel the grapefruit, separate the segments and remove the skin, cut into large slices.

Place each avocado half on a plate and top with french dressing on the central hole.

This is done to keep the tone avocado green.

Proceed to immerse grapefruit in the center of the avocado with the dressing.

To serve, garnish with sprigs of mint and parsley.

Melon and black grapes

10:46 AM

1 big melon rounded mature

Fresh mint sprigs1 / 2 pound of grapes


Cut the melon in half and proceed to remove seeds.

Crush a few mint leaves and put them in the center of the melon, add the grapes.

Place in refrigerator for at least an hour before serving.

Garnish each serving with sprigs of mint.

Potatoes with tomatoes


2 tablespoons of butter2 large onions cut into slices1 clove of garlic, crushed5 pounds of potatoes, peeled and cut into thin slicesSalt and freshly ground black pepper1 1 / 4 cups of beef broth2 large tomatoes, thinly sliced red1 teaspoon of chopped chivesGrated cheese to taste


Cooking time: 75 minutes.

Oven temperature: 160 degrees C, 350 degrees F.

In a skillet melt butter and fry the onions and the garlic.

Put a layer of onions and garlic in a pan, put over a layer of potatoes and repeat until you complete the ingredients, pour the broth at the end.

Bake and cook until vegetables are tender and have absorbed the broth.

Cover the surface with slices of tomatoes and grated cheese, if desired you can add olive oil on top.

Dore until the cheese is gratin in the oven and serving sprinkle with chopped chives.

This dish can be served with meats, chops, steaks, ham, burgers, but alone has an incomparable flavor.

Banana marmelade

9:31 AM
 1 / 2 banana kgr4 cups of orange juice350 gr of brown sugar1 lemon


 Peel the bananas, cut it into small pieces and put them in a pan with sugar and lemon and orange juice.

Let simmer, stirring occasionally with a wooden spoon, until the jam is set and looks like foamy caramel.

Pour the mixture into a glass container and let stand, uncovered at least during 24 hours.

Rum Crepes

10:30 AM

1 / 2 cup of  powdered sugar, sifted2 / 3 cup of butter2 cups of  flour3 tablespoons of rum1 / 2 teaspoon of salt2 eggs1 3 / 4 cup of milk2 / 3 cup of orange juiceCooking oilBrown sugar

Preparation :

Soften butter and add the powdered sugar beating and add the rum.

Pour into the container, cover and bring to cool until you want to eat it.

Sift flour with salt in a bowl.

Make a hole in the center and add the eggs, mix well with the flour and a little milk until you have a smooth thick cream.

Little by little it is adding the remaining milk and orange juice, beating.

Let sit covered in a cool place for 1 hour.

To prepare the crepes, heat a little oil in small nonstick skillet.

Put enough dough to cover bottom of skillet.

Cook until crepe is lightly browned.

Flip and cook the other side to achieve the same color.

Sprinkle the crepe with a tablespoon of butter and rum and fold it  into a triangle form.

Sprinkle the crepe with brown sugar. 

Now the crepe is ready to enjoy and taste.

Orange marmalade souffle


6 eggs, separate the whites from the yolks1 / 2 cup of powdered sugar, sifted2 tablespoons of butter4 tablespoons of orange marmalade

Preparation time: Approximately 20 minutes


Place the marmalade in a pan, cover and heat very well.

Beat egg yolks with half of the sugar.

Beat the egg whites until stiff and fold in the yolks.

Heat the butter in a large skillet, shallow.

Pour half the egg mixture into skillet and fry over low heat until set at the bottom.

Place the skillet in the oven and preheat to 300 degrees, until the mixture begins to rise.

Spoon the orange marmalade on the prepared soufflé and pour half of the remaining egg mixture.

Replace in the oven until fluffy.

Sprinkle with the remaining sugar and brown over high heat for 3 minutes.

Serve and enjoy.

Peaches with rice

11:52 AM

11 grams of rice1 can peaches in syrup8 tablespoons of condensed milk2 egg yolks and 1 egg white1 tablespoon butter1 / 2 glass of cognacLemon zest


Boil the rice during 5 minutes in plenty of water, wipe with cold water and drain.

Put in a frying pan condensed milk, 1 / 2 liter of water and grated lemon peel.

When it begins to boil, add the rice and let it simmer during half an hour.

Remove from heat, place the butter, add the cognac and the egg yolks, mix well and add last-whipped egg whites until stiff.

Serve this preparation in crystal glasses and place half a peach upside down spraying with a little syrup.

Pineapple Cake

11:37 AM

125 g of  flour125 grs of sugar1 tablespoon of rum1 teaspoon of baking powder3 eggs1 large can sliced pineapple50 d.c. oil


Maraschino cherries


Drain pineapple slices and dry well.

Beat the egg yolks with sugar until they become creamy, add the rum, yeast, the oil and the flour, stir well.

Last incorporate the egg whites until stiff.

Line a square cake pan with aluminum foil, top with pineapple slices and then pour over the mixture.

Allow to cook over high heat in the oven, 350 degrees during 10 minutes.

Reduce the heat to 250 degrees and leave for 15 minutes, do not let them get too dry, check continuously.

Unmold, garnish with maraschino cherries and serve when cold.

Mustard Herrings


4 herrings4 teaspoons of french mustard1 small onion, finely chopped4 teaspoons of finely chopped parsleyFreshly ground black pepper4 tablespoons of breadcrumbs2 tablespoons of butter

Watercress for garnish

Preparation time: Approximately 20 minutesOven temperature: 180 degrees Celsius or 350 degrees farenheit


 Open the fish in the middle and remove the backbone.

Spread the inside with mustard and add chopped onion, parsley, salt and pepper to taste, close the fish.

Place the fish in a buttered refractory, cover it wth the breadcrumbs and placed over small bits of butter.

Put it in the preheated oven and cook for about 20 minutes.

You can serve the same dish and garnish with the watercress to the contour.

Egg Fricassee with sweet corn


8 eggs1 / 4 cup of butter3 tablespoons flour1 1 / 4 cups of chicken broth1 1 / 4 cups of milk1 can of sweet corn6 tablespoons of cooked peasSalt to tasteFreshly ground black pepper2 tablespoons of parsley

When you are ready to serve:

 Toast TrianglesWhite rice

Cook Time: Approximately 20 minutes

Preparation : 

Place the eggs in cold water and cook over low heat during 5 minutes.

Drain and soak in cold water, peel them carefully and put them in a bowl with warm water.

Melt the butter in a saucepan, add the flour and cook during 1 minute, stirring.

Remove from the heat and gradually incorporate the chicken broth and the milk.

Put again in fire and let boil, add the corn, the peas, the eggs, add salt and pepper to taste.

Simmer for 2 to 3 minutes.

Serve everything in a bowl, sprinkle with chopped parsley, and decorate the corners with triangles of toast and serve with white rice.

Orange Dessert

4:27 PM

1 1 / 2 cups of milk6 tablespoons of sugar3 tablespoonsof  cornstarch6 tablespoons of water1 1 / 4 tablespoons of  orange zest2 egg yolks2 / 3 cup of  orange juice1 1 / 2 tablespoon orange liqueur


Dissolve the sugar in the milk and bring to the fire.

Meanwhile dissolve the cornstarch in water.

When the milk boils slowly stirring all the time, add the cornstarch and grated orange peel.

Cook stirring constantly for 5 minutes and remove from heat.

Mix the yolks with the juice and when the above has settled a bit, add it, stirring vigorously.

Put all back to fire and let to boil.

Remove from heat, add the orange liqueur and stir again.

Serve in glass cups and decorate with orange marmalade and maraschino cherries.

Put it in the fridge, cool and you have your dessert ready to serve.

Coconut rice with beans


1 pound of white rice1 large coconut (8 cups coconut milk)8 ounces of beans1 tablespoon of sugarSalt to taste


Leave the beans in water at least one overnight.

Boiled the beans until they get tender.

Crack de coconut and collect the coconut water for later use.

The pulp is removed, grated, and then add the coconut water to it.

With your hand squeezes through a strainer to release the milk by squeezing handfuls.

This is the first coconut milk.

Repeat this procedure two or three times with tap water until you have 6 cups of milk.

Boil stirring often, when reduced to 3 cups more or less, add salt, sugar and rice, stirring frequently.

Be drawn seven and a half cups, boil until thick and have been reduced to 3 cups.

It first check the rice and beans right away.

Let it dry and moving with a rolling pin when it is dry cover and set over low heat until cooked thoroughly.
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