Back
Muchines
Ingredients:
3 green
bananas 3 plátanos
verdes
3
yucas 3
yucas
1
egg
1 huevo
1spoon of salt
1 cuchara de sal
2 white
onions 2
cebollas Blancas
1 mozzarella
cheese 1 queso
mozzarella
1 bottle of
vegetable oil 1 botella de
aceite vegetal
Preparation:
First, peel the yuccas and green
bananas, then, cut them in small pieces and cook them in
a pot with water and salt until they are very soft.
While they are cooking, slice the white onions and the
mozzarella cheese in very small pieces and have them
ready in different bowls. When the bananas and yucca are
soft drain the water and leave them in the pot. The next
step is to smash them together until you form a mass.
Let it cool off for ten minutes. If the mass is cool and
manageable, add the egg to the mass and mix it using
your hand. Now it is time to make small balls with this
mass and fill them with cheese and onions. (You can give
them the shape you want, oval, or a perfect circle)
Finally, add the oil to a pot or
use a deep fryer and fry them in very hot oil for about
six minutes. Make sure you turn them over all the time
so they cook evenly.
Preparación:
Primero, pele
las yucas y los plátanos verdes, entonces, córtelos en
pedazos pequeños y cocínelos en una olla grande con agua
y sal al gusto hasta que estén muy suaves. Mientras se
cocinan las yucas y plátanos, desmenuce el queso
mozzarella y corte en pequeños pedazos la cebolla
blanca, ponga estos ingredientes en dos recipientes por
separado. Cuando las bananas y las yucas están listas
escurra el agua y déjelos en la olla.
Prosiga a
aplastar las yucas y los plátanos hasta que formen una
masa. Deje enfriar por unos diez minutos. Cuando la masa
este fría y manejable, adhiera un huevo a la masa y
mézclela con sus manos. Ahora haga bolas con esta masa y
rellénelas con el queso y las cebollas(déle la forma que
usted desee, ovalada o circular). Finalmente, ponga el
aceite a calentar en un sartén y fría las bolas rellenas
hasta que estén doradas.
Dulce de Leche
Ingredientes:
4 litros de
leche
4 liters of milk
1 kilogramo de azúcar
blanca 1 kilogram of white
sugar
½ cucharadita de bicarbonato de
sodio ½ teaspoon of baking soda
1 cucharada de
vainilla 1
teaspoon of vanilla
Preparación:
1.- Disolver el azúcar en la leche,
agregar el bicarbonato de sodio y la vainilla
2.- Poner la mezcla en una olla
grande, al fuego, y revolver bien con una cuchara de
madera.
3.- Cuando la crema espese y se ponga
de color dorado baje el fuego al mínimo, y continué
revolviendo hasta que tenga una consistencia mas dura.
4.-Apagar el fuego y revolver por
unos minutos.
5.- Poner a enfriar el dulce de leche
en una dulcera o envásalo en una botella de cristal.
Se usa para rellenar tortas, pan
queques, con manzanas cortadas en lascas, etc.
Preparation:
1. -
Dissolve the sugar in the milk; add the baking soda and
the vanilla to this mix
2. - Pour
this mix into a pot, medium heat, and stir it
constantly with a wooden spoon.
3. - When
the cream is thick and it has a golden color, reduce the
heat to low, and continue steering until it feels very
thick.
4. - Turn
off the oven heat and keep on steering for a couple of
minutes more.
5. - Put
this mix in a crystal bowl or a especial container.
It is used
to fill torts, pancakes, with small pieces of apples,
etc.
Empanadas
Ecuatorinas de Queso
Empanadas Ecuatorianas
Ingredientes:
Utencillos
1
pound of
flour
1 fork
1
libra de harina
1 trince
2
cups of hot
water
1 roller pin
2
tazas de agua caliente
1 maso
1
pound of mozarella cheese
1
frying pan
(the
cheese you most
like)
1 sarten
1
libra de queso mozarella
( o
el queso que mas les guste)
1
big
white onion
2
1
cebolla blanca
Preparacion:
Mix
the flour and the water until it becomes a manageable
mass. If it sticks on your hands it means it needs more
flour. Then, take out small pieces of dough and roll
them over until the dough is completely flat.
Afterwards, chop the onions very thin and fry them with
a teaspoon of olive oil until they look almost clear and
take them out. Next, add some cheese and onions to the
flat flour and close it. It is supposed to look like an
empanada. Finally, press the fork on the borders to seal
them and fry them with lots of vegetable oil
until they look golden and turn them over.
Serving for: 8 or 10 empanadas. Serve with coffee or
chocolate.J
Preparacion:
Mescle
la
harina y el agua caliente hasta que la masa sea
manejable. Si se pegua a las manos significa que
necesita mas harina. Entonces, saque pequenos
pedazos de la masa y amacelos con el maso o
rodillo hasta que esten planos. Despues de esto,
pique la cabeolla blanca finamente y friala
con una cucharadita de aceite de oliva hasta que lusca
transparente y saquelas. Despues, anada un
poco the queso y cebollas a la masa plana y cierrela.
Se supone que lucira como una empanada. Finalmente,
precione el trinche sobre los bordes para sellarlos
y entonces frialos con aceite vegetal hasta que esten
doradas y deles la vuelta.
Para :8 0 10 empanadas. Sirvalas con café o chocolate
.
Guacamole
Ingredientes
1
big avocado ( make sure is not too hard and not too
soft)
1
aguacate grande
1
lima
1
limon
some salt
un poco de sal
some cilantro
un poco de cilantro
1/4 small white onion
1/4 cebolla blanca perla
1 small tomato
1 tomate pequeno
1 small bag of Doritos or chips
1 bolsa pequena de Doritos o papitas fritas
1 teaspoon of olive oil
1 cucharadita de aceite de oliva
Utencillos
1 small plastic bowl
1 fork
Preparacion
First, cut de avocado in half. Scoop out the food and put it
in the bowl. (Throw out de seed). Then, smash the avocado
with the fork.. Proceed to cut the lemon in half and squeeze
some juice. Add the juice to the avocado (1/2 lima only).
Afterwards, cut the tomatoes, cilantro and onions (only ¼ of
the onion) in very small pieces and add them to the avocado.
Finally, add a pinch of salt and the olive oil. Taste it to
see if it needs more lemon or salt.
Tortitas de Morón
Ingredientes
3 tazas de harina de trigo
3 cups of wheat flour
1 taza de azúcar
1 cup or sugar
1 taza de manteca
1 cup of pork oil
1 cucharadita de ralladura de limón
1 teaspoon of grated lemon
Preparación:
1 Mezcle la manteca con la azúcar
Mix the pork oil with the sugar
2 Añada la harina poco a poco, la
ralladura de limón, y mezcle todo bien
Add the wheat flour little by
little, the grated lemon, and mix it all well
3 Corte la masa en pedazos y forme
tortitas de dos pulgada de diámetro
Cut the mass in small pieces
and form tortitas of two inches of diameter
4 Coloque las tortitas en un molde con
papel encerado y hornéelas a 350 gramos durante
20 0 26
minutos.
Put the
tortitas on a baking sheet and bake them at 350 degrees
during 20 or 26 minutes
5 Polvoree las tortitas con azúcar
antes y después de hornearlas.
Put some
sugar before and alter baking the tortitas
Natilla Colombiana
Ingredientes:
2 litros de
leche
2 liters of milk
2 tazas de
fécula de maíz
2 cups of corn starch
1 libra de
panela raspada
1 pound of brown sugar
4 astillas de
canela
4 sticks of cinnamon
2 cucharadas de mantequilla
2 spoons of butter
1 coco fresco rallado
1 small bag of coconut mix or 1 grated coconut
1 cucharada de canela en polvo
1 spoon of cinnamon
powder
Preparación:
Mix ½ liter of milk with 2 cups of corn starch and 2 spoons of
butter. Boil 1 1/2 liters of milk with 4 sticks of
cinnamon and the brown sugar. Scoop the foam out as it
boils. Add the previous mix to the boiling milk. Once
it boils cook slowly and constantly stir it (10
minutes). Take out a spoonful and put it on a plate.
Let it cool down. If you can remove it easily, it is
ready. If it is ready turn off the stove and add the
coconut to the mix, sterring constantly. Pour the mix
into individual serving dishes.
Paella
Valenciana
Ingredientes:
8 piernas de
pollo
8 chicken legs
3 chorizos
cortados en pedazos de una pulgada
3 chorizo sausages cut into 1 inch pieces
4cucharas de
aceite de oliva
4 tablespoons olive oil
¾ de taza con
cebolla picada
3/4 cup chopped onion
1 cabeza de
ajo, picada
1 clove garlic, chopped
1 ½ tazas
arroz en grano mediano
1 1/2 cups medium grain rice
1 cucharadita
de sal
1 teaspoon
salt
½ cucharadita
de pimiento blanco
1/2 teaspoon white pepper
1 cucharadita
de azafrán
1 teaspoon saffron threads
4 tazas de
liquido reducido de pollo
4 cups
chicken stock (or 2 cups
chicken stock and 2 cups clam juice)
1 libra de
camarones sin cáscara y limpios adobados en:
1
pound shelled & cleaned shrimp marinated in:
1 cabeza de ajo, picado
1 clove garlic, chopped
1 cebolla, picada
1 onion, chopped
1 cucharadita de perejil, picado
1 tablespoon parsley, chopped
½ taza de aceite
1/2 cup oil
½ taza de vino blanco
1/2
cup
of white wine
½ taza de mejillones frescos y/o conchas
1/2
pound fresh mussels and/or clams
2
latas de alcachofa, estiladas
2
cans
artichoke hearts, drained
1 jarra de pimientos enteros, estilados
1
jar whole pimentos, drained
½ taza de alverjas congeladas y frescas
1/2
cup fresh or frozen peas, cooked and drained
8 tenazas de langosta o cangrejo
8
lobster claws or crab claws
2 limones, partidos
2
lemons, quartered
Preparación:
In a large pan, brown the chicken legs and sausages
in the olive oil. Add chopped onions and garlic, brown.
Remove meat mixture from pan and reserve. Add rice to
pan and cook until slightly golden and transparent. Add
salt and pepper. Bring stock to a boil. Dissolve saffron
in the boiling stock. Cover rice with the stock and put
the meat mixture back in the pan. Cover and cook slowly
until the liquid is absorbed (about 30 minutes) on the
cook top. Marinate shrimp for at least one hour. Remove
from marinade before adding to paella pan after the
liquid has absorbed into the rice. Garnish paella with
mussels/clams, artichoke hearts, pimentos, peas, crab
and lobster. Cover and let the garnish ingredients steam
for 20 minutes over a low fire (so the rice on the
bottom does not burn). Serve with lemon sections.
En una sartén grande dore con aceite
de oliva las piernas de pollo y el chorizo. Adhiera
cebollas picadas y ajo dorados. Remueva la mezcla
anterior de la sartén y reserve. Adhiera arroz y cocine
hasta que este dorado y transparente. Agréguele sal y
pimienta. Hierva el reducido (stock). Disuelva zafrán en
el reducido que esta hirviendo. Cobra el arroz con el
reducido y ponga la mezcla de pollo y cello anteriores
de regreso en la sartén. Cubra y cocine lentamente hasta
que el líquido sea absorbido (alrededor de 30 minutos).
Sazone el camarón por lo menos por una hora. Remueva los
camarones antes de agregar a la sartén de la apella
después de que el liquido haya sido absorbido por el
arroz. Decore la paella con mejillones, almejas,
alcachofa, pimientos, alverjas, cangrejo, y langosta.
Cubra y deje que los ingredientes decorativos se cocinen
al vapor por 20 minutos a fuego lento (para que el arroz
en el fondo no se queme)Sirva con pedazos de limón.
http://www.sallys-place.com/food/single-articles/paella_recipe.htm
Pebre Chileno
Ingredientes:
2 tomates
2 tomatoes
1 green pepper
1 pimiento verde
1 red pepper
1 pimiento rojo
Cilantro
Cilantro
Parsley
Culantro
Salt
Sal
Lemon
Limon
Olive oil
Aceite de oliva
Preparación:
Cut the tomatoes, peppers, cilantro
and parsley in very small square pieces (you could use
your food processor to do this as well). Once they are
cut, season them with some lemon, salt and two drops of
olive oil. Serve cold.
Corte los tomates,
los pimientos, el cilantro y el cilantro en pedazos muy
pequeños (usted puede usar su procesador de comida para
hacer esto también). Una vez que estos ingredientes
están picados, sazónelos con sal, limón y dos gotas de
aceite de oliva. Sirva frío.
Chimichurri
Ecuatoriano
Ingredientes:
1 clove of garlic
I cabeza de ajo
2 tablespoons fresh lemon juice
2 cucharaditas de jugo de limón
1/3 cup fresh parsley
1/3 taza de
culantro fresco
1 teaspoon minced basil, thyme or oregano, or mixture
1 cucharadita de albaca, tomillo u oregano.
1/2 cup of Olive
oil
1/2 taza de
aceite de oliva
A pinch of Salt and pepper
Un poquito de
Sal y pimienta
Preparación:
You can mince the
ingredients by hand or use a food processor, which is
faster and easier. There are many variations on this
condiment, and it is served with everything from
empanadas to grilled steak. Chop the parsley and
garlic into very small pieces. Mix the parsley with the
olive oil and the lemon juice, and stir well. Add some
salt.
Combine all ingredients and let set for at least 2 hours
before serving. (good as a
summer side-dish)
Pique el cilantro y el ajo en pedacitos
muy pequeños (usted puede hacer esto usando su
procesador de comida también). Mezcle el culantro y el
ajo con el aceite de oliva y el jugo de limón. Revuelva
bien. Sírvalo frío. (Es bueno para acompañar un plato de
verano)
Ceviche Ecuatoriano
Ingredientes:
2 pounds of cooked and cleaned
shrimp
2 libras de
camarón cocido y limpio
3 lemons
3 limones
Several whole leaves Cilantro
Algunas hojas de
Cilantro
5 tomatoes
5 tomates
2 white onions
2 cebollas perla
blancas
4 drops of olive
oil
4 gotas de
aceite de oliva
A pinch of Salt
Un poquito de
Sal
Preparación:
Slice the onions so that they look
like very thin feathers. Squeeze the lemons and add this
juice to the sliced onions (the lemon will cook the
onions in 5 minutes). Blend the tomatoes until they are
liquefied. Chop the cilantro into very small pieces. Add
the cilantro, the lemon and onion mix and the tomato
juice. Steer well and add a pinch of salt and the olive
oil. Finally, add the shrimp (without tails). Serve
cold. (It is good as a summer dish)
Corte la cebolla
estilo pluma, muy finas. Exprima los limones y mezcle
este jugo con las cebollas finamente picadas (el limón
cocinara a las cebollas en 5 minutos). Licue los tomates
hasta que esten liquidos. Pique el cilantro en pedacitos
muy pequeños. Mezcle el cilantro con el jugo de limón,
las cebollas y el jugo de tomate. Mezcle bien y añada un
poquito de sal y el aceite de oliva, al gusto.
Finalmente, añada los camarones (sin cola). Sírvalo
frió. (Este plato es bueno en el verano)
http://whatscookingamerica.net/History/CevicheNotes.htm
La Fanesca
Ecuatoriana
Ingredients:
1 pound of salt cod
1/4 cup of butter
2 medium onions, finely chopped
1 clove of garlic, minced
1 teaspoon oregano
1/2 teaspoon cumin
1 bay leaf
Salt & pepper
1 cup of rice that was previously cooked in 1 cup of
milk and 1 cup of water
1 cup of cooked corn kernels
2-1/2 cups shredded cabbage
2 cups cooked and mashed squash
2 cups cooked, and chopped zucchini
1 cup of baby lima beans or fava beans
1 cup of cooked green peas
1 cup of cooked green beans cut into small pieces
1/2 cup of ground peanuts
4
cups of milk
1 cup of light cream
1 cup Spanish fresco cheese or queso blanco or Munster
3 hard boiled eggs, sliced
Preparación:
Salt cod is dried and very hard. It must be
soaked before using. Soak the cod in enough cold water to
cover it. Soak for at least 12 hours, and preferably 24.
Change the water frequently. Drain the fish and put it in a
saucepan with enough fresh water to cover it. Bring to a
boil and then reduce the heat to a simmer. Cook until the
fish is tender, about 15 minutes. Remove the fish, but
retain the fish water. Remove any skin and bones from the
fish. Cut into equally size pieces.
Heat the butter in large saucepan and sauté the onion and
garlic until the onion is soft. Add the dry seasonings and
sauté an additional minute. Add 1 cup of water and bring to
a boil. Add all the remaining ingredients, except the cheese
and egg. Don't forget to add the fish and fish water.
Lower the heat to a simmer and gently cook for about 5
minutes. If the soup seems too thick, add a little bit more
milk to thin it out and simmer a few more minutes. Add the
cheese. Stir and the soup is now ready to serve.
When the soup has been poured into soup bowls, garnish each
serving with a slice of egg. Serves 10.
Mexican Wedding Cookies
Ingredientes:
1
cup unsalted butter, at room temperature
1 taza de mantequilla sin sal, a temperatura normal
½
cup confectioners’ sugar (plus more for coating baked
cookies)
½ taza de azúcar confectioners (y más para cubrir galletas
horneadas)
1 teaspoon of vanilla extract
1 cucharada de extracto de vainilla
1 ¾ cups all purpose flour
1 ¾ tazas de harina
1
cup pecans, chopped into small pieces
1 taza de nueces, picadas en pedazos pequeños
Preparación:
Preheat the oven to
275 degrees. Line cookie sheets with parchment paper. Using
an electric mixer, cream the butter at low speed until it is
smooth. Beat in the vanilla. At low speed gradually add the
flour. Mix in the pecans with a spatula. With floured hands,
take about one table spoon of dough and shape into a
crescent. Continue to dust hands with flour as you make more
cookies. Place onto prepared cookie sheets. Bake for 40
minutes. When cool enough to handle but still warm, roll in
additional confectioners’ sugar. Cool on wire racks.
Historia:
Originally called Mexican Wedding Cake Cookies, these treats
first appeared in the 1950’s and 60’s. Various books and
databases believe that the name was applied to a traditional
Mexican cookie which was similar to a Russian Tea Cookie.
However, during the Cold War standoff between the U.S. A.
and Russia, Mexicans in sympathy with the U.S., renamed them
Mexican Cake Cookies. In addition, these became more popular
as “Tex- Mex” cuisine became mainstreamed in American
culture. These cookies are traditionally given to guests as
they leave the Mexican wedding celebration. (
http://allrecipes.com/Recipe/Mexican-Wedding-Cookies/Detail.aspx
)foto
Texas Caviar
por: Sra. Rosa
Gurny
Ingredientes:
1 can pinto beans (15 1/2 oz)
1 lata de fréjoles pinto
1 can black eye beans (15 1/2 oz)
1 lata de fréjoles negros
1 can shoepeg corn (15 1/2 oz. or
smaller)
1 lata de choclo showpeg
1 jar (2 oz.) peppers chopped or
(1/2 cup)
1 jarro pimientos picados
1 small jar jalapeños chopped or
(1/2 cup)
1 jarro pequeño de jalapeños
picados
1/2 cup chopped celery
1/2 taza de apio
1 small red onion chopped (1/2
cup)
1 pequeña cebolla paiteña (roja)
picada
1 cup olive oil
1 taza de aceite de oliva
1 cup of sugar
1 taza de azúcar
1/2 cup apple
cider vinegar
1/2 taza de
vinagre de manzana
1 large bag of
Tostitos Scoops or whole grain
1 bolsa de
Tostitos
|
