Heat the olive oil and butter in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the garlic, and cook until fragrant, about 1 minute more. Add the shrimp and cook until opaque, about 2 minutes on each side. Stir in the tomato sauce, parsley, and red pepper flakes, and cook until tomato sauce is warmed through, about 5 minutes. Season with salt and pepper.
In a deep frying pan saute garlic.
Once garlic is a light golden color, add shrimp and remaining ingredients.
Cook 8-10 minutes so that the garlic will blend with the shrimp.
Serve and garnish with cilantro.
SALPICON DE CAMARONES:
Peel shrimp.
Mix together shrimp, tomatoes, onions, garlic, and jalapeno.
Stir in oil and parsley; season to taste with salt and pepper.
Top with avocado and garnish with lime wedges.
SALSA VERDE:
Remove papery husks from tomatillos, rinse, and quarter.
Place in a blender or food processor with garlic, chiles, a pinch of salt, and 1/3 cup water.
Pulse until finely chopped.
Transfer to a bowl and stir in onions and cilantro.
Season with salt.
Que les aproveche!
Splash some oil in a huge pot of salted boiling water and add pasta. Cook spaghettoni for 10-12 minutes, until al dente but cooked through. Drain the pasta in a colander and toss it in a large bowl with pesto to coat each strand. Tase for seasoning and serve hot or at room temperature.
br>Keep warm.
Salami al'Aceto:
Place the olive
Blend all base recipe ingredients till smooth then fold in noodles and your 'exotic' variations!
Pour into 9\"x13\" pan sprayed with Pam.
Bake at 375F for about 1 hour till golden and firm. The ones containing more liquid (Pina Kugelada or Amoretto di Kugelano) require an additional 10-15 minutes.
Allow to set for at least 30 minutes before serving.
Serve at either room temp or lightly chilled.
For the al pastor:
Put the ancho
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
Make sure that you have all of the ingredients ready to go!
Bring a LARGE non-stick frying pan or a wok to medium-high heat.
Add olive oil, garlic and minced cherry pepper. Cook until light brown and add shrimp. Season with salt and pepper.
Cook for a minute or two until shrimp are almost changed colour. Add Corona Extra and finish cooking (When shrimps fully change colour from blue to pink, they are done.).
Serve on a platter topped with cilantro or parsley and juice of two real limes. Slice third lime into thin wheels for pretty ...
Cut loin into bite-sized strips.
Heat large pan with extra virgin olive oil to medium-hug heat.
Place loin in pan.
Add the garlic and saute a little but not brown and add a bit of wine.
Add bay leaf and peppers.
Add more wine and a glass of water, should be covered, season with Beef Bouillon Cube.
Lower heat slightly when it starts to reduce.
Immediately afterwards return to medium heat and let braise further on its own juice from 7 to 10 minutes.
Taste if it needs more wine.
When the sauce has reduced, serve the ...
First, prepare the Mojo de Ajo:
Chop the garlic by hand or in the food processor until the garlic bits are about an 1/8\" in size--about 1/2 cup of chopped garlic.
Place the garlic in small saucepan, measure in the oil and about 1/2 teaspoon of salt and set over medium low heat.
Stir occasionally as the mixture comes BARELY to a simmer (just the hint of movement on the surface of the oil).
Adjust the heat to the very lowest possible setting and cook, stirring occasionally, until the garlic is a soft, pale golden --about thirty ...
Heat oil in a large frying pan over high heat. Add onions and chilies and cook, stirring frequently, until onions are lightly browned, about 10 minutes. Pour vegetables into a bowl and set aside.
Melt butter in same frying pan over medium-high heat, add garlic, and stir until sizzling, about 1 minute.
Add half of shrimp to pan. Stir until shrimp are bright pink and no longer wet looking in thickest part (cut to test), about 3-5 minutes; transfer shrimp to bowl with reserved vegetables.
Add remaining shrimp to pan and cook as above, ...
Combine parsley, lemon juice, thyme, red pepper and salt.
Add shrimp and stir to coat.
Cover and let stand for 1 to 2 hours, stirring occasionally.
In 10-inch skillet, cook garlic in oil until lightly browned.
Add shrimp and cook over medium heat for 3 minutes.
Add sherry and Worcestershire; bring to a boil.
Reduce heat and simmer for 2 to 3 minutes.
Serve immediately and with a good crusty bread or rolls!
Cook pasta and set aside.
Combine parsley and garlic. Sprinkle salt and pepper on mix.
Combine lemon juice, sherry and paprika and set aside.
In medium sized saucepan or wok, heat olive oil on medium heat and add red pepper flakes to infuse oil. Approximately 1 minute. (reduce heat if it starts to burn).
Add parsley and garlic mixture. Allow garlic to cook and not burn.
Add lemon juice, sherry and paprika mixture. Allow to rollling boil.
Add shrimp (with shells). Once cooked through when pink, remove from heat, add pasta. ...
Soak wooden skewers in water for at least 20 minutes.
Heat the grill to medium.
Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho chili powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.
Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.
Increase the heat of the grill to high.
Remove the ...
Lightly coat chicken with flour on all sides.
Heat oil in a heavy, large skillet over medium-high heat and cook chicken in batches until browned, 5 to 10 minutes per batch. Season with salt and remove chicken pieces from skillet. Add garlic and basil to the same oil in the skillet and cook for 2 minutes.
Return chicken pieces to the skillet and add white wine. Cover and simmer over low heat until chicken is cooked through and the juices run clear, about 30 minutes. Add lemon juice just before serving.