In a large saute pan over medium-high heat, add the olive oil. When heated add the garlic and onion and saute until golden brown.
Add the potatoes, codfish and chopped egg and cook until heated through. Remove the pan from the heat and add the parsley and olives.
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
NOTE: homemade herbes de Provence is easy to make. **
ith a layer of dulce de leche.
Variations: *Filled cookies
Wash the fish thoroughly in several changes of water.
Soak the fish overnight in water to cover; drain well.
Add fresh water to cover.
Cook over medium heat for 20 minutes.
Drain, reserving the liquid.
Remove the skin and bones carefully.
Shred the fish coarsely.
Cook the unpeeled potatoes in the fish stock until tender, about 30 minutes.
Peel and slice thin.
Heat the olive oil in a frying pan.
Add the onions and garlic.
Saute for 5 minutes.
Add fish and potatoes.
Cook over high heat for 2 minutes, ...
Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain. Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until slightly golden, about 6 minutes.
Preheat the oven to 350\u00b0F.
Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper.
Spread half of the potatoes over the bottom ...
he salt later in the recipe!
When you are ready
efrigerator overnight.
Combine Pico de Gallo ingredients in a small
cups for remainder of recipe. I refrigerate overnight and then
auce .
To Make Molho de Piri Piri: Remove the stems
nto crust.
Pour dulce de leche into a microwave-safe
Slice the beef into 1 1/2-inch pieces.
Add soy sauce, cooking wine, 1/2 teaspoon water and cornstarch and mix well.
Mix Sa Tsa Chang, sugar, 1 tablespoon soy sauce and 3 tablespoons water in a bowl for later use.
Divide the sliced beef into 6 portions. Insert the sliced beef through the 6 skewers.
squeeze excess liquid from pico de gallo.
Mix all ingredients
In a bowl, combine the sa cha sauce with soy sauce, rice wine, sugar, and salt. Stir until sugar is dissolved.
Heat a wok over high heat until hot. Add the broccoli, cauliflower, garlic, and water. Cover the wok and steam until vegetables are tender, about 2-3 minutes.
Add the tofu and sauce. Cook for 1-2 minutes until the tofu is heated through.
Serve with jasmine or plain white rice.
heese
Add the Pico de Gallo in the middle of
Combine first six ingredients in a zip lock bag or bowl.
Add salmon and seal or cover.
Marinate in refrigerator for 45 minutes to 1 hour, turning every 15 to 20 minutes.
Remove salmon from marinade and grill until thoroughly cooked, basting with marinade as it cooks.
Serve with Pico de Gallo as a topping -- use your own favorite recipe or see my recipe (#75897).
n squash, celery, oats, Herbes de Provence and salt then return
eat.
Add the herbs de Provence, and cook, stirring constantly
Prepare the Pico De Gallo and set aside.
Prepare the Guacamole; cover tightly with plastic wrap and set aside.
nd whisk in the dulce de leche until it is completely