*For each cup of rice, use 2 cups of broth.
To make broth, boil bony pieces of chicken or use chicken flavored bouillon cubes.
Pat shrimp dry and marinate in the lemon juice, garlic, salt and pepper for 10 minutes.
Wrap half a strip of bacon around each shrimp and secure with a toothpick.
Beat eggs and milk together, dip each shrimp in the batter, then roll in flour. Deep fry at 300F until brown. About 5-8 minutes.
Wash garbanzo beans. Soak overnight with 1 tablespoon salt in enough water to cover beans. Drain the salted water from the beans.
Place beans in 4-quart soup kettle; add 2 quarts of water and ham and beef bones. Cook for 45 minutes over low heat, skimming foam from the top.
Fry salt pork slowly in a skillet.
Add chopped onion and saute lightly. Add to beans along with potatoes, paprika, and saffron. Add salt to taste.
When potatoes are tender, remove from heat and add chorizo. Serve hot in deep soup bowls. Serves 4.
Use ovenproof clay casserole or heavy Dutch oven type pan.
In olive oil, saute chicken, cut up in quarters.
When browned, remove chicken and gently fry onion, green pepper, garlic and tomatoes. Replace chicken in casserole and add chicken broth or water.
When rice and water begin to boil, cover the casserole and bake for 30 minutes in 350\u00b0 oven or cook 30 to 40 minutes on stove top. Garnish with tiny peas and pimento and add mushrooms, if you like. This is the world famous Columbia Restaurant's \"Yellow Rice and Chicken.\"
In a skillet, saute chicken in heated oil until skin is golden. Remove chicken and place in casserole dish. In same oil in the skillet, saute onion, green pepper, tomatoes, and garlic for 5 minutes. Pour over chicken. In same skillet, add chicken broth, white wine, saffron, salt, bay leaf and rice. When mixture begins to boil, pour over casserole, cover and bake in oven at 350 for 20 minutes or until chicken is done. Sprinkle with a splash of wine and garnish with peas, roasted red peppers, and asparagus tips.
Preparation:
Preheat the oven to 325\u00b0F and line a baking sheet with parchment. Combine the butter, olive oil, garlic, paprika and sea salt in a small bowl. Spread on the rounds of bread and top each with a portion of the grated Manchego. Bake until toasty and crisp, 5 to 7 minutes.
Toss the lettuce, tomatoes, onion, Swiss cheese, ham and olives in a large salad bowl.
In a small bowl, combine the garlic, oregano, Worcestershire, vinegar and lemon juice. Gradually whisk in the olive oil to form an emulsion. Add the dressing to ...
Slice bread down middle lengthwise. Layer ingredients to cover bottom half of bread in the following order: ham, pork, salami, cheese, and pickles. Spread mustard on top half of bread. cover bottom half and slice sandwich diagonally. Sandwich may be heated in oven or served at room temperature. If Cuban bread is not available, you may use French bread (baguette type) or Italian bread.
In a bowl or jar mix first seven ingredients and mix well.
Use a whisk, or shake in the jar with a tight lid.
Set dressing aside.
Mix the next six ingredients in a large salad bowl.
Pour dressing over the salad mix and toss gently.
Sprinkle with the Romano cheese and toss until well blended.
You may use pepperoni sausage, what ever hard sliced cheese you like as the meat and cheese in the salad.
Serve as soon as you have mixed the dressing and cheese into the salad.
This is great with crusty Cuban bread and butter.
Melt butter and saute' onion until transparent. Add rice and stir constantly until it turns into a caramel color. Add chicken broth, then parsley, basil and salt. Bring to a boil and lower flame. Cover and steam rice for 18 minutes. Fluff with a large two-tined fork. Serves 6 to 8.
Brew an extra-strong 1/4 pot of the Starbucks columbia coffee. BUNN is the best coffee maker for this drink, other coffee makers may make a weaker, less flavorful brew.
In the bottom of a 16oz cup add the NesQuik chocolate syrup. Add about 1.5oz of the concentrated coffee (treat it like espresso.)
Begin to stir while adding 4oz of half-n-half cream. Fill the cup with milk to 3/4 full. Then top the drink off with ice cubes. Enjoy!
Place water in large pot and add tomatillos, serrano chiles, Sandia chiles, cilantro, garlic and onion.
Bring to boil and simmer for 30 minutes.
Strain liquid into a container and place solid ingredients in blender. (You may have to work in batches.)
Add 1/2 of the strained liquid to blender and blend until smooth.
Add lime juice and salt and blend 30 seconds.
Chill before serving.
Presentation: Serve with chips, tortillas or in recipes calling for salsa.
Can be stored in a sealed container for 4 days in the refrigerator.
Save remaining oil for other recipes.
hat helps give it that restaurant flavor. Just a few dribbles
f you really want that restaurant taste, the purchased stuff is
nd 1 tsp. Equal for Recipes in bottom of 9 inch
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n the refrigerator.
Some recipes call for the dough to
Make two recipes of cornbread according to the
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Check wallet for money; dash to bank as needed.
Stop at take out restaurant and place order.
Transfer money to cashier.
Bring food home and serve to hungry family.