First, prepare the Mojo de Ajo:
Chop the garlic by
For the mojo de ajo:
Pulse the garlic in
To make the mojo de ajo, in a small saucepan over
Add the Knorr cubes of Sopa de Camaron and 2 qts of
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.
NOTE: homemade herbes de Provence is easy to make. **
ith a layer of dulce de leche.
Variations: *Filled cookies
Trim crusts from bread; cut bread into 1/2-inch cubes.
In a large frying pan, melt butter; add garlic and bread cubes and cook over medium heat, stirring often, until bread is lightly browned. Remove from pan; reserve.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread.
Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.
Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add ham; cook and stir until heated through, about 1 minute. Add 1 to 2 teaspoons of paprika and cook for 1 minute more. ...
In a heavy soup kettle or a 2-quart saucepan , gently cook the garlic in the olive oil over low heat until the cloves are thoroughly softened, about 10 to 15 minutes. Do not let the cloves get brown. Remove them with a slotted spoon and set aside.
Stir the red chili pepper into the hot oil in the pan, then add the stock and sherry. Bring to a simmer while you stir in the cumin and saffron.
Use a fork to crush the tender garlic cloves to a paste into the soup. Taste and add salt if necessary. Cover the soup and leave to simmer very ...
In a saucepan, saut garlic in olive oil. In the same oil, fry bread. Set aside. Remove 2 tablespoons of oil. Return the garlic in the saucepan and pour in 6 cups broth. When it begins to boil, stir in beaten eggs. Season according to taste. Just before serving, drop in the fried bread or croutons.
In a large, heavy saucepan, warm the olive oil over low heat and add the garlic.
Stirring frequently, cook for 2 to 3 minutes or until the garlic is soft, but not brown.
Stir in the crumbled bread and increase the heat to moderate and cook until the bread is golden.
Take care not to let it burn.
Stir in the paprika, then the water, cayenne pepper and salt and bring to a boil.
Reduce to low heat and simmer uncovered for 30 minutes.
With a large wooden spoon, beat the soup until the bread is pulverized.
Slowly pour in the ...
Heat the oil in a soup pot.
Add chopped garlic and bread crumbs.
Fry until lightly golden; stir in paprika.
Immediately add boiling water and salt.
Cover and simmer slowly for 20 minutes.
The bread should almost dissolve.
Place soup in 4 individual bowls and add one egg per bowl.
Poach the eggs in the soup by placing bowls in hot oven for a few minutes.
Garnish with parsley.
Cook and stir garlic in oil in a 3-quart saucepan until brown. Add the bread and cook, stirring, until lightly browned.
Stir in chicken broth, salt and pepper.
Bring to a boil; reduce heat, cover and simmer for about 20 minutes.
Stir about half of the hot mixture very gradually into the egg.
Blend into hot mixture in saucepan; boil and stir 1 minute.
Garnish as desired.
Yields 4 cups.
Crush garlic.
Be sure all bits of skin have been removed. Crush the almonds in a blender or with a mortar and pestle. (Calorie and cholesterol conscious may use 1 heaping tablespoonful crushed Grape-Nuts.)
In an 8-quart stockpot, heat the oil over medium heat. Add the bread and saute until the cubes just begin to brown, 3 to 5 minutes. Stir in the garlic and cook, stirring constantly, until the garlic is fragrant, 1 minute.
Using a wooden spoon, mash the garlic and bread together. Add tomatoes, paprika, bay leaf, chicken broth and sherry. Bring to a boil, reduce heat to low and simmer for 1 hour. Season to taste with salt and pepper.
In a small bowl, add about 3 Tablespoons of the hot soup to the egg yolks, beating constantly to temper ...
Heat the olive oil in a medium saucepan over medium heat.
Add the garlic and saute until golden brown, about 1 minute. Add the wine and cook until the alcohol evaporates, about 30 seconds. Add the Spanish sweet paprika and saute for 1 minute.
Add the bread and pour in the chicken stock. Stir together and bring to a boil, then reduce the heat to low and simmer for 8 minutes.
Add the eggs and stir with a spatula to fold them into the soup. The eggs will form long strands, almost like noodles. Simmer for 2 minutes and add salt to taste. ...
If you do not have blanched almonds, you can prepare them by hand. Boil a small pot of water. Add.
almonds and boil for 2 minutes. Drain and dry on paper towels. The skins will slip off easily.
Peel garlic. Trim crust from bread slices if using French-style or rustic bread. Place bread in one.
to two cups cold water to soak.
While bread is soaking, place garlic and almonds into a food processor or blender (we recommend.
a VitaMix to achieve the desired end product). Blend or pulse until smooth. Remove bread.
from water and ...
Heat olive oil in a large skillet over medium heat. Add the garlic, and cook until golden brown, about 4 minutes. Remove garlic with a slotted spoon and transfer to a large saucepan.
Fry bread slices in the oil until golden on both sides. Remove and set aside. Add tomatoes and chile to the skillet and cook over high heat for several minutes until they begin to soften.
Pour chicken stock, tomatoes and chiles into the large saucepan with the browned garlic. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 ...
Heat the oil in a heavy frying pan.
Add not-too-thinly sliced garlic.
Before the garlic turns brown, add the cubed ham and the slices of bread.
Saute for a few minutes on medium heat.
Add the sweet paprika, followed by the water and salt.
Bring to a slow boil.
Boil for 5-10 minutes.
To poach the eggs, carefully add eggs to the soup one at a time.
Scoop out poached eggs one at a time into soup bowls. Then, slowly ladle the soup into each bowl.