Preheat oven to 375.
Saute onions in butter over low heat for about 10 minutes or until golden brown.
Meanwhile warm up the milk and dissolve the bouillon cube in it.
Add the flour to the onions and stir for 2-3 minutes.
Pour milk over it and keep stirring until it thickens, about 5 minutes.
Remove pan from the heat and add creamed corn, Parmesan cheese, bread crumbs. Mix well and let it cool for a few minutes.
Add the eggs, one at the time, mixing well.
Season with pepper and nutmeg and pour into a baking dish (9x9).
...
Preheat oven to 375\u00b0F. Heat the oil in a frying pan over medium heat. Add the onion and saute until translucent. Stir in the garlic and saute for another 1-2 minutes. Add the ground beef, paprika, cumin, oregano, salt and pepper and saute, breaking up the meat, until the beef is just cooked through, 6-8 minutes.
Pour in the water or stock and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes until lightly thickened. Adjust seasoning, remove from heat and set aside. This meat mixture is called ...
Drain the corn and cook at low heat for 20 minutes, stirring occasionally.
Add the milk slowly; it must be creamy.
Add salt and pepper.
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, a pinch of salt, 1/4 teaspoon paprika, and some pepper. Cook until fragrant, about 2 minutes. Add beef; add remaining salt, paprika, and more pepper. Cook and stir until mostly browned, about 5 minutes. Add chicken, raisins, and olives.
Remove eggs from hot water, cool under cold running water, and peel. Roughly chop and add to the beef ...
Saute chicken breasts in hot oil until browned; remove from heat and rest aside.
In a heavy skillet, brown the meat, drain, and put it into a bowl.
Add oil (one swirl around pan) to skillet.
Saute onion until translucent; add chile flakes, cumin, adobo, paprika, salt, pepper, and oregano.
Add the sauteed mixture to the meat and mix.
Pack the meat mixture into a pregreased (Pam) shallow 9-inch ovenproof casserole dish.
Arrange chicken, eggs and olives on top of meat mixture.
Place creamed corn in bowl; mix in 4 tablespoons ...
Preheat the oven to 400\u00b0F.
Combine milk and corn in a large saucepan, bring it to a boil. Cover, reduce the heat, and simmer 15 minutes. Remove from the heat, let stand, covered 5 minutes. Place the corn mixture in a food processor, process it until smooth. Stir in the basil, 1 tsp of the sugar, and 1/2 teaspoons salt.
Combine broth, onion, bell pepper, carrot, black pepper, garlic and bay leaves in a large saucepan. Bring it to a boil. Cover, reduce heat, and simmer 15 minutes. Add remaining 1/2 teaspoons salt, chicken, and ...
nd be crispy.
Bake pastel for 20-30 minutes, until
1.Whisk lime juice into oil and season with salt and pepper.
2.Gently toss all ingredients together. Taste and season with salt and pepper as desired.
3.Serve chilled.
cups for remainder of recipe. I refrigerate overnight and then
auce .
To Make Molho de Piri Piri: Remove the stems
rop in slices of chorizo de bilbao, Vienna sausage.
Pour
nto crust.
Pour dulce de leche into a microwave-safe
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.
squeeze excess liquid from pico de gallo.
Mix all ingredients
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).
eat.
Add the herbs de Provence, and cook, stirring constantly
heese
Add the Pico de Gallo in the middle of
n squash, celery, oats, Herbes de Provence and salt then return
nd whisk in the dulce de leche until it is completely
Make a 1 1/4 batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
Mix together the butter and sugar in the top of a double boiler. Place over simmering water.
Beat in the egg yolks one at a time, beating thoroughly after each addition. Remove from the heat and cool slightly.
Beat the egg whites until stiff. Add the Creme de Cacao and blend thoroughly.
Fold the egg whites into the yolk mixture.
Put a scoop of vanilla ice between two crepes.
Pour the Creme de Cacao sauce over and sprinkle with grated chocolate.