Pork Cordon Bleu

<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-P7jeqNKA5Ug/Tg0rzN-tiKI/AAAAAAAACZs/1ck1WR8zl48/s1600/cordon+blue+pork+cooking+colombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="142" src="http://2.bp.blogspot.com/-P7jeqNKA5Ug/Tg0rzN-tiKI/AAAAAAAACZs/1ck1WR8zl48/s200/cordon+blue+pork+cooking+colombia.jpg" width="200" /></a></div><b>Ingredients : </b><br /> <br /> 4 boneless pork chops, each about 4 ounces<br /> 2 ounces of proscuitto or wafer-thin ham<br /> 2 ounces of swiss cheese, cut into 2 x 1/4 inch rectangles<br /> 1 teaspoon of dried thyme leaves<br /> 1/2 cup of flour<br /> 1 large egg, beaten with 1 teaspoon of water<br /> 1/2 cup of fine dry bread crumbs<br /> 2 teaspoons of butter<br /> <br /> <b>Preparation : </b><br /> <br /> Slice each chop lengthwise almost in half to butterfly. <br /> <br /> Between two pieces of plastic wrap, pound each butterflied chop to 1/8-inch thickness. <br /> <br /> On half of each chop, place 1/2-ounce proscuitto and 1 piece of cheese. <br /> <br /> Sprinkle with 1/4 teaspoon thyme. <br /> <br /> Roll the chops to enclose filling. <br /> <br /> Coat with flour, dip in egg wash and roll in bread crumbs.<br /> <br /> In a large frying pan, melt the butter. <br /> <br /> Add the pork and cook 10 to 12 minutes, turning frequently to brown all sides.<br /> <br /> Garnish with lemon wedges and parsley sprigs.

Pork Cordon Bleu

Ingredients : 4 boneless pork chops, each about 4 ounces 2 ounces of proscuitto or wafer-thin ham 2 ounces of swiss cheese, cut into 2 x...

Read more »

Chicken and Corn Soup

<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-KOLK3ttMsAc/TflrOfSwkYI/AAAAAAAACZY/57VwH2_D9u0/s1600/Chicken+and+Sweet+Corn+soup+cooking+colombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="156" src="http://2.bp.blogspot.com/-KOLK3ttMsAc/TflrOfSwkYI/AAAAAAAACZY/57VwH2_D9u0/s200/Chicken+and+Sweet+Corn+soup+cooking+colombia.jpg" width="200" /></a></div>Chicken and Sweet Corn soup is always a favourite and so easy to do at home.<br /> <br /> <b>Ingredients</b><br /> <br /> 2 teaspoons of oil<br /> 4 spring of onions, chopped<br /> 2 slices short lean bacon, chopped<br /> 1 chicken breast, cut into 2cm dice<br /> 420g can of Creamed Corn<br /> 3 cups of chicken stock<br /> 1 egg, lightly beaten<br /> 1 tablespoon of chopped fresh parsley for garnish<br /> <br /> <b>Preparation :</b><br /> <br /> Heat oil in a saucepan. <br /> <br /> Add spring onions, bacon and chicken and cook for 3 minutes.<br /> <br /> Stir in chicken stock and the creamed corn and simmer gently for 10 minutes.<br /> <br /> Gradually whisk in beaten egg and season with salt and pepper. <br /> <br /> Sprinkle with parsley and serve.<br /> <br /> For a more authentic taste, remove bacon and garnish with chopped spring onions.

Chicken and Corn Soup

Chicken and Sweet Corn soup is always a favourite and so easy to do at home. Ingredients 2 teaspoons of oil 4 spring of onions, chopped...

Read more »

Fried plantains with powdered sugar and rum

<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-JbXuBL2kgWw/Te03hraE1mI/AAAAAAAACZM/3GUu_XjKluw/s1600/fried+plantains+cooking+colombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="153" src="http://3.bp.blogspot.com/-JbXuBL2kgWw/Te03hraE1mI/AAAAAAAACZM/3GUu_XjKluw/s200/fried+plantains+cooking+colombia.jpg" width="200" /></a></div><b>Ingredients:</b><br /> <br /> 3 ripe plantains, peeled, sliced 5 long slices each plantain<br /> 3 -4 tablespoons of olive oil<br /> powdered sugar<br /> 3 -4 tablespoons of rum (optional)<br /> Nutmeg<br /> Salt<br /> Toothpick<br /> Whipped cream (optional) or Cool Whip (optional) <br /> <br /> <b>Preparation :</b><br /> <br /> In large fry pan, add 1 tblsp of oil. <br /> <br /> Heat the oil to medium stage and lay each strip in the pan.(Fry 1 plantain in each batch). <br /> <br /> When the strips start to turn a golden brown, flip then over and add a little more oil.<br /> <br /> Fry the other side until golden and brown.<br /> <br /> There will not be much oil left in the pan.<br /> <br /> Sprinkle a little rum over the strips if desired.<br /> <br /> Sprinkle a little nutmeg on one side.<br /> <br /> A dash of salt on the strips.<br /> <br /> Take out the strips and place on a warm plate.<br /> <br /> Keep warm in a 250° oven.<br /> <br /> Fry the second batch. Follow the steps.<br /> <br /> Fry the third batch. Follow the steps.<br /> <br /> When the frying is completed, take out the plates. <br /> <br /> Cut the strips in half of the length. <br /> <br /> Roll up and secure with toothpick.<br /> <br /> Place back on plate.<br /> <br /> Let the strips cool, then take out the toothpicks. <br /> <br /> The plantains will hold the rolled shape.<br /> <br /> Sprinkle with powdered sugar right before serving. <br /> <br /> You can serve warm or cold, but if you serve warm the powdered sugar will soak in and you have have to pass separate powdered sugar, I pass a separate sifter after serving and each person can sift their own sugar on their serving.

Fried plantains with powdered sugar and rum

Ingredients: 3 ripe plantains, peeled, sliced 5 long slices each plantain 3 -4 tablespoons of olive oil powdered sugar 3 -4 tablespoons...

Read more »

Black beans with bacon

<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-JyGO35IKkUI/Tea-Nue4OPI/AAAAAAAACZI/TC1JPU3IQds/s1600/black+beans+with+bacon+cooking+colombia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-JyGO35IKkUI/Tea-Nue4OPI/AAAAAAAACZI/TC1JPU3IQds/s320/black+beans+with+bacon+cooking+colombia.jpg" width="320" /></a></div><b>Ingredients :</b><br /> <br /> 1 (8 ounce) package dry black beans<br /> 2 1/2 quarts water<br /> 3 tablespoons olive oil<br /> 3 cloves garlic, peeled and minced<br /> 1 large onion, chopped<br /> 1 tomato, cubed<br /> 1 carrot, cubed<br /> 1/2 pound bacon strips, diced<br /> 1 tablespoon chopped fresh parsley<br /> Salt and pepper to taste<br /> <br /> <b>Preparation : </b><br /> <br /> <div style="text-align: justify;">Place beans in a pressure cooker with enough water to cover, and soak 12 hours, or overnight.<br /> <br /> Add 2 1/2 quarts water to the beans, or enough to fill pressure cooker about 2/3 full. <br /> <br /> Cover, and cook 30 minutes at 10 pounds pressure. Remove from heat, and set aside.<br />  </div><div style="text-align: justify;">Heat the oil in a medium saucepan over medium heat, and saute the garlic and onion until tender. <br /> <br /> Stir in the tomato and carrot. </div><div style="text-align: justify;"> </div><div style="text-align: justify;">Cook about 5 minutes, and mix in the bacon. <br /> <br /> Cook and stir until bacon is crisp and evenly browned.<br /> <br /> Mix the vegetable and bacon mixture into the pressure cooker with the black beans. <br /> <br /> Cover, and continue cooking approximately 10 minutes at 10 pounds pressure. <br /> <br /> Garnish with parsley, and season with salt and pepper to serve.</div>

Black beans with bacon

Ingredients : 1 (8 ounce) package dry black beans 2 1/2 quarts water 3 tablespoons olive oil 3 cloves garlic, peeled and minced 1 larg...

Read more »