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SPANISH STYLE CHICKEN PAELLA

1 lb. Italian sausage, peeled & chunked
1 fryer chicken, cut up & skinned
Salt, pepper, paprika & flour
1 clove garlic, minced
1 c. long grain rice
1/4 tsp. turmeric
3 lg. carrots, peeled & sliced
1 (10 oz.) pkg. frozen peas
1 med. onion, chopped
1 sm. green pepper, chunked
2 tsp. chicken bouillon granules
3 1/2 c. hot water
1 tomato,sliced

Brown sausage in roaster or very large skillet and remove. Season chicken with salt, pepper, paprika and coat with flour. Brown chicken in sausage drippings. Remove chicken and discard all but 1 tablespoon fat. Cook onion, garlic and pepper until tender in drippings. Stir in uncooked rice, bouillon granules, turmeric and water; boil. Stir in sausage and carrots and arrange chicken on top.Reduce heat, cover and simmer 20 minutes. Rinse peas and sprinkle on top. Cover and cook 15-20 minutes until rice is tender. Top with tomato slices and heat through. Serves 5-6.

POLLO CON REPOLLO AGRIDULCE
Chicken with sweet and sour cabbage
How to prepare
Guests: 4
Country: International
Prep Time: 20 mins
Cooking time: 15 mins
Total Time: 35 mins
4 legs and chicken thighsManteca
Ginger
For the sour cabbage:
1 kg. white cabbage
1 tsp. ground ginger
1 tsp. cornstarch
3 tbsp. soy sauce
50 gr. butter
1 / 2 lt. white wine
2 tbsp. wine vinegar
2 tbsp. brown sugar
Sal

Preparation:
Salt the chicken, add pinches of ginger and rub them with butter. Cook in hot oven until browned on both sides.
Cut the cabbage into quarters and remove the thickpart of the trunk. Cut the leaves into strips 3-4 cm. wide.
Heat the butter in a pan, add chopped cabbage leaves and sauté slightly. Add wine, vinegar, sugar and salt. Mix and cook for 5 minutes or until cabbage is wilted, then cover and continue cooking until tender, but not let soften.
Linking cooking sauce with cornstarch dissolved in soy sauce ginger and heat over a few more minutes. Servethe crispy chicken with sweet and sour cabbage.
HELADO DE JENGIBRE Y ALMENDRAS
Ginger ice cream and almonds
preparation
Guests: 8
Country: International
Prep Time: 15 mins
Cooking time: 15 mins
Total Time: 30 mins

INGREDIENTS
1 / 2 cup peeled whole almonds
1 1 / 2 cups cream
1 / 2 cup milk
6 egg yolks
2 / 3 cup superfine sugar
1 / 4 cup candied ginger, finely choppedDonuts and sweet candied ginger, to serve
Preparation:

Preheat oven to 180 ° C. Arrange almonds in a small pie pan and toast plain about 8 minutes or until they are dark brown. Remove from the oven and, when they are cold, chop coarse.
Heat the cream and milk in medium saucepan. Bring to the boil, remove from heat. Whisk egg yolks and sugar in a large bowl until mixture thickens andpale.
Stir in milk gradually, whisking constantly. Put the mixture into the pan and simmer for 5 minutes or until thickened, stirring and without it to boil. Remove from fire.
Add the ginger, mix and let cool. Pour all the preparation in a metal tray (with a capacity of 6 cups) and freeze or beat it in an ice cream machine, following
CEVICHE DE PESCADO
Cevi_1
Ingredients:
2 pounds FRESHwhite-fleshed skinless fish fillets such as seabass, sole,
cod, or corvina
Salt
1 cup fresh lime juice (about 12 limes)
1/2 teaspoon salt
1 small clove garlic, chopped very fine
1 or 2 fresh aji chombo (Habanero pepper), seeded and chopped fine
1/4 cup celery stalks, diced
1 teaspoon chopped cilantro
1 medium red onion, chopped fine (1/2 cup)
6 romain lettuce leaves (1 for each plate)
cherrytomatoes (optional)

Instructions:
1. Cut the fish into cubes 1/4 by 1/4 inches.
2. Soak the fish cubes in lightly salted water for 1 hour to tenderize. Drain well.
3. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, aji chombo, cilantro, onion, celery and refrigerate for 24 hours.
4. To serve, line a bowl or large platter with the lettuce. Place the...
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