First, prepare the Mojo de Ajo:
Chop the garlic by
Ajo Blanco:.
Place blanched almonds
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
From underside, split shrimp down the middle without separating them completely.
Carefully spread open.
Remove dark vein if seen.
Prepare the fried garlic:
In a heavy, 10-inch skillet, heat the oil over high heat until the oil is shimmering but not smoking. Add garlic, reduce heat to medium-low, and cook 10 to 15 minutes, or until golden brown, stirring often. (Be careful not to burn it.) Remove garlic from the oil with a slotted spoon, strain through a fine strainer, and drain on paper towels.
Shrimp:
In a small saucepan, melt the butter over medium heat; add the sliced garlic, reduce heat to low, and keep warm on top of the stove. Do not brown the garlic. In ...
Combine 1/4 olive oil, 1/4 cup of butter, garlic, lime juice, vinegar, salt, and pepper in a blender; blend until marinade is smooth.
Place squid and prawns into a bowl, pour in marinade, and stir until well coated. Cover bowl with plastic wrap and refrigerate for 30 minutes.
Heat remaining 1/4 cup olive oil and 1/4 cup butter in a skillet over medium heat and cook chile until fragrant, 1 to 2 minutes. Add squid and shrimp; cook and stir until evenly browned, 10 to 15 minutes per side.
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, ...
or this quick and easy recipe. They should be about 1
Both the spaghetti and the sauce can be made at the same time. Make the spaghetti according to the package directions; cook al dente.
In a small saucepan, put in the olive oil, garlic and salt over low heat; stir often.
When the garlic is a golden brown, the sauce is ready.
Pour over spaghetti and mix thoroughly.
Pepper and parsley the top and serve.
Serves 4.
For the mojo de ajo:
Pulse the garlic in
Cook the shrimp using recipe Recipe#288186 , chill completely.
Once the shrimp is completely chilled, place 3 shrimp each into 4 schooners or large parfait glasses.
In a bowl mix all the remaining ingredients and pour over shrimp.
Serve at once, well chilled with crackers, crispy tortillas and a wedge of lime!