Posts in : Cuisines Spanish
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- Posted by elimam
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Prep Time 20 minutes Cook Time 60 minutes Servings inch round
Ingredients- 1 cup white sugar
- 3 eggs
- 1 can can sweetened condensed milk
- 1 can can evaporated milk
- 1 tablespoon vanilla extract
- 1 teaspoon Extra Virgin Olive Oil
Prep Time 20 minutes Cook Time 60 minutes Servings inch round
Ingredients- 1 cup white sugar
- 3 eggs
- 1 can can sweetened condensed milk
- 1 can can evaporated milk
- 1 tablespoon vanilla extract
- 1 teaspoon Extra Virgin Olive Oil
Instructions-
Preheat oven to 350 degrees F (175 degrees C).
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In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
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In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
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Bake in preheated oven 60 minutes. Let cool completely.
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To serve, carefully invert on serving plate with edges when completely cool.
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some olive oil for aroma. (optional)
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- Posted by elimam
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Prep Time 15 minutes Cook Time 45 minutes Servings servingsIngredients- 1/2 cup Extra Virgin Olive Oil
- 1/2 pound potatoes thinly sliced
- salt and pepper to taste
- 1 large onion thinly sliced
- 4 eggs
- salt and pepper to taste
- 2 tomatoes peeled, seeded, and coarsely chopped
- 2 green onions chopped
Prep Time 15 minutes Cook Time 45 minutes Servings servingsIngredients- 1/2 cup Extra Virgin Olive Oil
- 1/2 pound potatoes thinly sliced
- salt and pepper to taste
- 1 large onion thinly sliced
- 4 eggs
- salt and pepper to taste
- 2 tomatoes peeled, seeded, and coarsely chopped
- 2 green onions chopped
Instructions- In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
- Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
- Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
- Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.
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- Posted by elimam
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Prep Time 10 minutes Cook Time 25 minutes Servings servingsIngredients- 2 tablespoons Extra Virgin Olive Oil
- 1 1/2 cups long-grain rice
- 3 cups water
- 2 roma (plum) tomatoes chopped
- 1 cup chopped onion
- 3/4 cup chopped fresh cilantro
- 1 tablespoon tomato bouillon with chicken flavoring or more to taste
Prep Time 10 minutes Cook Time 25 minutes Servings servingsIngredients- 2 tablespoons Extra Virgin Olive Oil
- 1 1/2 cups long-grain rice
- 3 cups water
- 2 roma (plum) tomatoes chopped
- 1 cup chopped onion
- 3/4 cup chopped fresh cilantro
- 1 tablespoon tomato bouillon with chicken flavoring or more to taste
Instructions- Place a pot over medium-heat heat; add oil. Pour rice into the hot oil, stirring constantly, until rice is golden to dark brown, about 5 minutes. Mix water, tomatoes, onion, cilantro, and bouillon into rice. Turn off heat and cover tightly with a lid until rice has absorbed all the liquid, about 20 minutes. Adjust seasonings as needed.
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- Posted by elimam
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Prep Time 15 minutes Cook Time 20 minutes Servings servingsIngredients- 2 tablespoons Extra Virgin Olive Oil
- 1 head garlic peeled and lightly crushed
- 6 cups chicken stock
- 2 carrots cut into matchsticks
- 1 red bell pepper thinly sliced
- salt and pepper to taste
Prep Time 15 minutes Cook Time 20 minutes Servings servingsIngredients- 2 tablespoons Extra Virgin Olive Oil
- 1 head garlic peeled and lightly crushed
- 6 cups chicken stock
- 2 carrots cut into matchsticks
- 1 red bell pepper thinly sliced
- salt and pepper to taste
Instructions- Heat oil in a large saucepan over medium heat. Stir in garlic and cook until lightly browned, about 5 minutes. Pour in 1 cup of chicken stock, cover, and allow to simmer until the garlic is soft, about 10 minutes.
- Mash the garlic with a fork into a coarse paste. Pour in remaining chicken stock, increase heat to medium-high, and bring to a boil. Stir in carrots and cook for 1 minute, then add red pepper and continue cooking until vegetables are tender. Season to taste with salt and pepper before serving.
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- Posted by elimam
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Prep Time 10 minutes Cook Time 5 minutes Servings servingsIngredients- 1/4 cup Extra Virgin Olive Oil
- 4 cloves garlic minced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon paprika
- 1 pound medium shrimp peeled and deveined
- 2 tablespoons dry sherry or lemon juice
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped Italian flat leaf parsley
Prep Time 10 minutes Cook Time 5 minutes Servings servingsIngredients- 1/4 cup Extra Virgin Olive Oil
- 4 cloves garlic minced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon paprika
- 1 pound medium shrimp peeled and deveined
- 2 tablespoons dry sherry or lemon juice
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped Italian flat leaf parsley
Instructions- Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
- Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.
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Aug 1, 2016