Addylicious' profile page
Recipes
Spain - Peppers Vinagrette
By Addylicious
Remove stems and seeds from mini peppers and rough chop
- -1 Small Bag of Sweet Mini Peppers
- -1/2 a small onion
- -2 teaspoons Sherry Vinegar
- -1 to 2 teaspoons Red Wine Vinegar
- -1 Tablespoon Spanish Olive Oil
- Salt and Pepper to taste
zPeru - Ceviche de Pescado
By Addylicious
Peel sweet potato and boil Cut fish in 1-2" cubes Juice Limes Mince Red Pepper Cut onion and half and then thinly
- 1 kilo de filetes de pescado fresco
- 2 choclos (elote)
- 2 a 3 ajíes limo (puede usarse 1/2 rocoto picado según el gusto)
- 20 limones
- 2 camotes grandes
- 1 cebolla roja grande o 2 medianas
- 1 1/2 cucharaditas de sal
- 1/2 cucharadita de pimienta negra
- 1 cucharadita de Ají No Moto (glutamato monosódico)
- 4 ramas de culantro
- 1 1/2 cucharaditas de ajo molido (o según el gusto)
- 6 hojas de lechuga hidropónica, crespa u orgánica
German - Potato Pancakes
By Addylicious
Peel and grate potatoes. Place the grated potatoes in a clean dishcloth or cheesecloth and squeeze the liquid out o...
- 1 lb. potatoes (about 2 medium or 3 small Russets or other starchy potato)
- 1/2 onion
- 3/4 - 1 tsp. salt (start with a lower amount, you can add salt at the table)
- Ground pepper
- Freshly ground nutmeg
- 1 egg
- Oil for frying
Artichoke Bruschetta Chicken
By Addylicious
reheat oven to 375˚F. Rub chicken with salt and pepper
- 8 whole chicken legs or thighs
- DeLallo Natural Coarse Sea Salt to taste
- Ground pepper to taste
- 3 tablespoons DeLallo Extra Virgin Olive Oil
- 3 cloves garlic, minced
- 1 pound mushrooms, sliced
- 2 cups chicken broth
- 1 (10-ounce) jar DeLallo Artichoke Bruschetta, drained well
- 1 (1-pound) package DeLallo Whole Wheat Gemelli (optional)
- 1/2 cup heavy cream (optional)
- 1/2 cup freshly grated Parmigiano-Reggiano
Dessert - Spanish Almond Cake
By Addylicious
This cake is usually marked with the shape of the cross of the Order of Santiago (St James Cross) (google to see p
- 1/2 pound (1 3/4 cups) blanched whole almonds
- 6 large eggs, separated
- 1 1/4 cups superfine sugar
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 4 drops almond extract
- Confectioners' sugar for dusting
Italy - Pasta Shells w Salsa Cruda
By Addylicious
1. Cook pasta 2. Combine Tomatoes, oil, vinegar, garlic, pepper in a large bowl and season with salt 3
- 10 oz Pasta Shells
- 1 lb Ripe Field Tomatoes, cut into 2.5cm dice
- 1/4 cup Extra Virgin Olive Oil
- 1 tbsp Italian White Wine Vinegar
- 1 Red Jalapeño Chilli, seeded, finely diced
- 1 clove Garlic, crushed
- Fine Sea Salt
- 3 oz Feta, from the deli, coarsely crumbled
- 1/2 cup Spring Onions, thinly sliced
- 1/4 cup Fresh Basil Leaves, torn
- 1/3 cupFlat-Leaf Parsley, chopped
Chicken Galliano
By Addylicious
Galliano is an Italian liquer flavored with different herbs and spices, including anise and vanilla which gives the
- 6 boneless, skinless chicken breast halves,
- pounded 1⁄8" thick
- Kosher salt and freshly ground black pepper,
- to taste
- 12 tbsp. herbed goat cheese, softened
- 6 thin slices prosciutto
- 6 tbsp. unsalted butter, chilled
- 10 oz. cremini mushrooms, sliced
- Flour, for dredging
- 2 tbsp. canola oil
- 1 1⁄2 cups chicken broth
- 1 ⁄4 cup Galliano liqueur
- 1 tbsp. finely chopped parsley
- 4 cups cooked rice, for servin
Portugal - Duck Rice w Apricots
By Addylicious
Preheat oven to 300 degrees F
- 2 Duck Legs
- 2 Magret Duck Breasts
- 1 cup calaspara rice
- 3 cups Duck Fat, plus 1 tablespoon
- 1/4 cup Chorizo Sausage, sliced
- 2 1/4 cups duck stock
- 1/4 cup onion, diced
- 1 carrot, sliced
- 1 stalk celery, sliced
- 6 cloves garlic, minced
- 1 tomato, peeled and diced
- 1/3 cup olive oil
- 2 tablespoons black olives, pitted and sliced
- 1/2 cup dried apricots
- 1/4 cup dry white wine
- 1 tablespoon Sherry vinegar
- 1 tablespoon whole white peppercorn
- 1 tablespoon whole coriander
- 2 pieces star anise
- 1/4 bunch thyme
- 1 bay leaf
- 1 teaspoon rosemary
- 1 tablespoon paprika
- 1 pinch saffron threads
- Salt and coarsely-ground black pepper
France - Haricots Verts Casserole
By Addylicious
1. Cook haricots verts in an 8-qt
- 2 1/2 lb. haricots verts or green beans, trimmed
- Kosher salt and freshly ground white pepper, to taste
- 2 cups canola oil
- 12 oz. white button mushrooms, sliced 1/4" thick
- 1 3/4 cups heavy cream
- 8 sprigs thyme
- 2 cloves garlic, smashed
- 1 1/2 tbsp. sherry vinegar
- 3 shallots, thinly sliced
- 1/2 cup flour
Portugal - Potato and Chorizo
By Addylicious
Preheat oven to 375º Remove the casing from the chorizo and slice into ¼ inch medallions Slice the fingerling pot...
- 8 small Chorizo Caseiro or Portuguese style (Mexican Chorizo does not work well in this recipe)
- 2 pounds Idaho® fingerling potatoes (I loved using white, purple and red in this recipe)
- 4 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1/2 teaspoon chili powder (if you want to kick up the heat, feel free to add more)
- 1/4 cup Piri-Piri or Peri-Peri Sauce
- 1 lemon cut in wedges
- 2 green onions, sliced thin
- toothpicks to hold the appetizer together