This is sort of 3 recipes in 1, but it's worth
lavorful and also commonly used in Spanish rice. It contains no animals
In skillet, brown pork chops on both sides, then pour off drippings.
Place onions and green pepper ring on each chop. Pour soup can of water over this.
Cover and cook on low heat for 45 minutes.
Stir now and then.
Place bread in a large bowl. Pour buttermilk over top and let soak for 5 mins.
Add ground turkey, Parmesan and vegetables to bread and mix until combined. Roll rounded tablespoonfuls into balls. Place on a tray lined with plastic wrap and chill for 30 mins.
Combine tomato puree and 1/4 cup water in a medium saucepan over medium heat. Bring to a simmer. Carefully add meatballs and gently simmer for 10 mins, or until meatballs are cooked through. Serve.
Spanish Rice (can be made in advance):
Saute onion, garlic
Simple syrup: In a small saucepan, combine 1 cup sugar with 1 cup water and bring to a boil. Simmer until the sugar is dissolved about 3 minutes. Store in a closed container in refrigerator.
Rim of Glass: Line the rim of a martini glass with honey and dip into graham cracker crumbs, coating the rim with crumbs.
Martini: Combine vanilla vodka, fresh key lime juice, simple syrup, half and half and ice in a martini shaker. Shake well until very cold. Strain into martini glass. Garnish with cinnamon stick and lime wedge.
To make the Mint Simple Syrup, bring the sugar and
Soak the bread slices. Place in a bowl with water to
In a non-stick skillet, heat
In a food processor, combine the olives, garlic, and capers.
Process until just smooth, scraping down the sides of the bowl if necessary.
With the machine running, slowly drizzle in the oil and lemon juice and process until well combined.
Transfer the mixture to a bowl and fold in the cilantro and pepper.
Let rest at room temperature for 1 hour for flavors to blossom.
Serve on large croutons that have been brushed with oil and toasted.
Heat stock in a separate stock pot. Crush
oaster pan.
Place chicken in the pan, skin side down
ater. Set aside.
2. In a medium bowl that will
Heat 1 tablespoon oil in a skillet; saute onion and garlic until onion is wilted.
Stir in flour and paprika; add in tomato sauce, wine, fish broth, chile pepper, thyme, bay leaf, parsley, salt, pepper, and sugar.
Cover and cook slowly for 20 minutes.
In a separate skillet, heat remaining oil until it is very hot.
Add in the shrimp; stir-fry quickly over high heat for 1 minute.
Add shrimp to tomato sauce and continue cooking for 4-5 minutes.
Prepare rice mix according to package directions. Meanwhile, in a large skillet cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1/3 cup cheese; roll up.
Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350\u00b0 for 8-10 minutes or until the cheese is melted.
nd 1 tsp. Equal for Recipes in bottom of 9 inch springform
Preheat oven to 350\u00b0.
Grease and flour two 8-inch round cake pans.
Combine flour, salt and soda; set aside.
Beat eggs in large mixing bowl.
Add oil, sugar, gelatin and buttermilk; stir vigorously until well-blended.
Add flour mixture and blend well.
wirl the sugar-water mixture in the pan over the heat
Heat oil in a big skillet or sauce pan add frozen sofrito, cilantro
season chicken with adobo and 2 packets of sazon until well browned.
add every thing else and cook for 1/2 hour
then add 1 can of beans and the other packet of sazon.
cook for another half an hour, the last 5 min of cooking add spanish olives.
serve with yellow rice.
Place oven rack in lower third of oven.