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Recipes
Clams the Sailor's Way
By bns0607
It's not uncommon in Galicia to have a meal that consists of lots of different shellfish, bread and nothing else
- Pinch of saffron threads
- 3/4 cup fish stock or bottled clam juice
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 small onion, finely diced
- 1 1/2 tablespoons all-purpose flour
- 1/2 cup Albariño or other dry white wine
- 3 dozen littleneck clams, scrubbed
- Salt and freshly ground pepper
- Crusty bread, for serving
Pasta Crab Casserole
By bns0607
Freezable
- 8 ounces uncooked spiral pasta
- 2 large onions, chopped
- 1/2 pound fresh mushrooms, sliced
- 1/2 cup chopped green pepper
- 2 garlic cloves, minced
- 1/2 cup butter
- 2 packages (8 ounces each) imitation crabmeat, chopped
- 1/2 cup sour cream
- 2 teaspoons salt
- 1-1/2 teaspoon dried basil
- 1-1/2 cup (6 ounces) shredded cheddar cheese
Cachapas
By bns0607
Put the corn kernels, salt, sugar, and egg in a blender and process for several seconds to make a thick, gruel-like...
- 2 cups tender corn kernels, fresh or canned (if canned, drain liquid)
- 1/4 teaspoon salt
- 1/3 cup sugar
- 1 egg
- 1 tablespoon cornstarch
- 1 tablespoon ice-cold water
- Oil or butter for frying
- White cheese (optional)
Pan de Jamon (Venezuelan Ham Bread)
By bns0607
This is a traditional Venezuelan Holiday Dish
- For the yeast:
- 1 1/2 cups water
- 5 teaspoons granulated yeast
- 1 teaspoon sugar
- For the dough:
- 1 cup butter
- 4 cups warm milk
- 4 lbs flour
- 1 teaspoon salt
- 1 teaspoon sugar
- For the filling:
- 3 lbs sliced ham
- As many olives as you would like
- As many raisins as you would like
- 1 egg (to "varnish")
Pico de Gallo
By bns0607
1. Toss all of the ingredients together in a large bowl and let stand at room temperature for at least 1 hour
- 4 large plum tomatoes, seeded and finely diced
- 1/2 medium white onion, finely diced
- 1 serrano chile, finely diced
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro
- Pinch of salt
Parmesan Meatloaf
By bns0607
Preheat the oven to 350 degrees
- 1 lb ground turkey
- 1 lb ground beef
- 2 eggs
- 1/4 cup gluten free breadcrumbs
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1-2 cloves garlic, finely minced
- 1 small onion, grated
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup marinara pasta sauce (homemade here, minus the meat)
- 1/2 cup shredded Italian cheese blend
- minced parsley for garnish
Chicken Fricasse
By bns0607
Chicken Fricassee is a traditional chicken stew from the kitchens of Puerto Rico
- 2 tbsp. GOYA® Olive Oil
- 2 ounces ham, finely diced
- 1 medium onion, diced
- 1 green pepper, diced
- 2 tsp. GOYA Minced Garlic or 4 cloves garlic, minced
- 1 tsp. dried oregano
- 2 sprigs of fresh cilantro, chopped
- 1 3-lb. chicken, cut into pieces
- 1/2 cup GOYA Tomato Sauce
- 1 bay leaf
- 12 GOYA Spanish Stuffed Olives
- 1 tsp. GOYA Capers
- 1 tbsp. GOYA Vinegar
- 3 tsp. GOYA Adobo All-Purpose Seasoning with Pepper
- 2 medium potatoes, peeled and cut in 1/2-inch cubes
- 1 can (15.5 oz.) GOYA Sweet Peas, drained, liquid reserved
- 2 tbsp. Butter (Optional)
Spanish Tortilla
By bns0607
1. Heat olive oil in a 9- or 10-inch skillet over medium heat
- 4 tablespoon(s) olive oil
- 1 pound(s) Idaho potatoes, peeled and cut into 1-inch pieces
- 1/2 cup(s) yellow onion, peeled and diced into 1/4-inch pieces
- 1/4 cup(s) chorizo, finely diced into 1/4-inch pieces
- 1/2 teaspoon(s) kosher salt
- 1/2 teaspoon(s) freshly ground pepper
- 4 eggs, beaten
Pozole with Rice
By bns0607
1. Combine pork with Knorr® Chicken flavor Bouillon in large bowl; set aside
- 2 pork tenderloins, cut into bite-size pieces (about 2 lbs.)
- 1 Tbsp. Knorr® Chicken flavor Bouillon
- 2 Tbsp. vegetable oil, divided
- 1-1/2 cups Simple Sofrito*
- 1 to 2 Tbsp. chipotle peppers in adobo sauce, finely chopped
- 1 can (15 oz.) hominy, rinsed and drained
- 1 cup water
- 1 Tbsp. lime juice
- 1/4 cup chopped fresh cilantro
Shrimp Creole
By bns0607
1. Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein
- 2 lb uncooked medium shrimp in shells, thawed if frozen
- 1/4 cup butter or margarine
- 3 medium onions, chopped (1 1/2 cups)
- 2 medium green bell peppers, finely chopped (2 cups)
- 2 medium stalks celery, finely chopped (1 cup)
- 2 cloves garlic, finely chopped
- 1 cup water
- 2 teaspoons chopped fresh parsley
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground red pepper (cayenne)
- 2 dried bay leaves
- 1 can (15 oz) tomato sauce
- 6 cups hot cooked rice