Heat the oil in a medium skillet. Add sliced onion and bell pepper, when onions are translucent add the minced garlic. Lower the heat and saute until bell pepper slices are soft. Do not brown.
Add tomato sauce and puree. Stir well bring the heat to medium high.
When the mixture stars bubbling lower the heat; cook for 10 minutes stirring frequently.
Add the cup of wine and mix well.
Add the oregano and cumin powders and the bay leaves.
Add 1 teaspoon salt and pepper to taste. Simmer for 5 minutes.
Spray the bottom of a heavy ...
For the salmon en papillote:
Preheat the oven
egularly.
Serve the beef en croute with the sauce poured
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Preheat broiler.
Butter 4 2-cup souffle or other individual baking dishes and set aside.
Arrange the chiles on a broiler pan and broil 3 inches from heat, turning until charred (5-10 minutes). Transfer to plastic or paper bag and seal tightly. Let steam for 10 minutes. Peel chiles and cut in half. Discard seeds, veins and cores. Rinse under cold water and dry. Cut into julienne. Set aside.
In a large saucepan melt butter over medium heat. Add onion and garlic and cook until translucent, stirring occasionally (10 minutes). Add chiles ...
Toast and butter the bread.
Break into large pieces and put several pieces in the bottom of each individual bowl.
Drop whole uncooked egg in each bowl.
Dissolve the bouillon cubes in 4 cups of boiling water and immediately pour the boiling liquid on top of the eggs.
Sprinkle generously with grated cheese to taste.
Put a slice of Swiss cheese on top of each bowl.
Put bowls in the oven under the broiler until Swiss cheese begins to melt.
Garnish with parsley or coriander (or both).
The native dish in Colombia is served ...
Drain shucked oysters. Mix oysters and tomatoes. Arrange in an ungreased oblong baking dish. Pour 1/4 cup of the half-and-half over mixture.
Mix the remaining ingredients except lemon wedges and remaining half-and-half. Sprinkle over oysters and tomatoes.
Pour remaining half-and-half over crumb mixture. Cook uncovered at 375 degrees until light brown, about 30 minutes. Garnish with lemon or lime wedges.
Marinate the chicken with salt, the citrus juice and the mashed garlic for several hours. Drain it but reserve the marinade and then sautee the chicken to golden in the oil or lard. Add the white dry wine, bay leaf, onion, pepper and the left over marinade.
Cook at a lower temperature, turning over often to make sure all of the chicken cooks evenly, until done (Sonia's note: chicken will be done when no pink juices flow when pricked with a fork - but don't check too often or all juices will run out and leave meat too dry).
For easier ...
Toast and butter the bread. Break into large pieces and put several pieces in the bottom of each individual bowl.
Break 1 whole uncooked egg into each bowl.
Dissolve the bouillon cubes in 4 cups of boiling water and immediately pour the boiling.
liquid on top of the eggs.
Sprinkle generously with grated Parmesan cheese to taste.
Put a slice of Swiss cheese on top of each bowl.
Put bowls in the oven, under the broiler until Swiss cheese begins to melt.
Garnish with parsley or coriander (or both).
heavy frying pan or cazuela over medium-high heat, heat
ogether.
Season Tuna with Bistec Seasoning and pepper.
Heat
pen fire in a large cazuela).
Use about a cup
he cheese in a small cazuela, drizzle with olive oil and
Crumble bay leaf.
I use a spice grinder for this but the recipe says to use a blender so.
Mix together in blender until it becomes a fine powder.
Store in small jar with tight fitting lid.
o use. This adobo sauce recipe will keep for several weeks
la Provencale, see my recipe #355446.