Articles Tagged ‘Food’
The tamales make a dish of northern Argentina, especially in the provinces of Jujuy and Salta, where they are consumed regularly. Tamales ingredients • 12 dried leaves of corn. • 2 cups cornmeal. • 1 / 2 pint of broth or water. • 3 tablespoons fat. • 1 / 2 kg minced beef with a knife. • 1 teaspoon cumin. • 2 hard boiled eggs. • 3 tablespoons seedless raisins. • 50 grams of chopped green olives. • 1 small onion, chopped, sauteed in oil. • Salt and pepper. • 1 teaspoon paprika. • Oregano. Preparing tamales Soak the leaves in hot water and then drain. Heat through the corn flour with water or broth and wait until thickened. Having two overlapping leaves crosswise and place the dough on it. In addition, cooking meat in fat and saute briefly with a few drops of water. Season with salt and spices. Off the heat, add the chopped egg, raisins, olives and onion and composites the ingredients. Place the mixture over the cornmeal previously placed o...
This dish is originally from Egypt and is consumed throughout its territory, in all seasons. The recipe is a simple mixture of rice and tomato, which can be consumed in this way as a vegetarian dish or combined with fish, chicken or meat. Ingredients Rice-Pilaf Mufalfal - 1 cup rice - 1 onion - 1 tbsp. oil - 1 / 2 cup water - 1 cup tomato sauce - Sal - Pepper - Spices Preparation of Rice-Pilaf Mufalfal Fry the onion in a bowl with olive oil until it becomes golden color. Add tomatoes and spices. Salt and boil. After a few minutes of cooking, add the rice and let it clean simmer. When the rice has absorbed all the water and cook for 25 minutes at a low temperature....
This is a recipe from the region of Catalonia, near the French border. For her use always and never duck duck dumb Berino, which is very fatty. Ingredients for 6 people: A duck than 2 kilos and half. Orange juice 6. 2 glasses of Cointreau. 100 grams of sugar. Margarine. Sal Preparation: Clean the duck, make a few cuts on the breast and in English. Make a mixture with margarine and salt and smear the inside of the duck and the courts. Paring an orange, removing skin and white cover is underneath, so that the flesh is visible. Put the peeled orange in a bowl, add the Cointreau., And leave it for at least an hour to impregnate well. After this time, put the orange on the inside of the duck and reserve the Cointreau. Cut one of the oranges into slices, keeping the skin, cut slices in half and put half on each slice of the cuts that he has made the duck. Place the duck on a baking sheet and sprinkle with the juice of the third orange. Place the dish with the duck in the midd...