Baked Bananas
Ingredients:
4 Large bananas
陆 Stick butter
2 Tablespoons honey
Lemon juice
Sour cream
Procedure:
Peel the bananas and cut them in half, lengthwise. Turn the onion on to 350 and grease a baking dish. Arrange bananas halves in the dish, dot with butter. Spread honey and lemon juice over the bananas. Bake for 15 minutes. Put the sour cream into a bowl and serve it with your baked bananas.
Black Bean Dip
Ingredients:
1 can black beans (washed and drained)
1Tbsp olive oil
陆 onion, chopped
1-2 tsp minced garlic (to taste)
Fresh black pepper to taste
1/4 cup of veggie stock
Methods:
Saut茅 mixture of olive oil, onion and garlic (add garlic towards end of saut茅ing).
Add Black Beans and veggie stock, cover, and simmer for approximately 12 minutes.
In blender, puree black beans.
Serve with crackers, toasted pita bread, tortilla shell or chips..
Easy Salsa
Ingredients:
1陆 cup peeled diced tomatoes
1 fresh bunch of cilantro (optional)
2 jalapeno peppers (optional)
陆 onion
1 garlic clove
juice from 陆 fresh lime
salt and pepper to taste
Methods:
Dice the tomatoes into small pieces, but keep juice.
Mince the leaves of the cilantro bunch (use the whole thing).
Chop half a large size onion coarsely.
Chop the jalapeno pepper fine (can use more or less to taste).
Add 1 small garlic clove chopped very very fine.
Squeeze the juice from a fresh lime
Mix all ingredients together and add salt and pepper to taste.
Refrigerate for one hour.
Serve chilled.
Empanadas
Ingredients
1 c flour
1/2 ts salt
1 ts baking powder
2 tb shortening
1/3 c milk
1 filling:
1 lb ground meat
1/4 ts black pepper
3 tb tomato paste
1 ts salt
1 tb shortening
2 tb chopped onion
1 tb chili powder
Instructions
Mix together as for biscuits, but roll very thin. Cut with large size
biscuit cutter.
Filling:
Fry onion and meat in shortening until brown, add other ingredients,
and cook 15 minutes. Spoon mixture onto round of pastry, fold over,
and press down edge with fork. Fry rapidly in deep fat until brown.
Serve immediately. Makes approximately 50.What are easy food recipe from Guatamala?
my boyfriend (originally from peru) gave me a cookbook on latin american cooking (i think he was trying to tell me something) and i have 3 recipes here that i've tried and are easy and fairly inexpensive to make. i have more also, if these don't suit what you're looking for:
Pollo en Pepian Dulce (Mayan Chicken Fricassee)
yields: 6 servings
3 1/2 to 4 pound chicken, cut into serving pieces
2 cups chicken stock
1 tablespoon sesame seeds
1/2 cup pepitas (mexican pumpkin seeds)
3 red bell peppers, coarsley chopped
3 medium tomatoes, peeled and coarsely chopped
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons lard or veggie oil
1/4 cup Seville (very bitter) orange juice: mix about 2/3 orange juice and 1/3 lime juice
salt, pepper, to taste
1/4 cup raisins, rehydrated in cold water for 15 minutes
butter
1/4 cup chopped almonds
1. put chicken pieces into a heavy casserole, pour in the stock (adding more to cover if necessasary). cover and simmer until almost tender, about 30 minutes.
2. in a blender, grind the seeds as fine as possible and shake thru a sieve. set aside.
3. put the peppers, tomatoes, onion and garlic into a blender and reduce to a very coarse puree. mix the puree with the seeds.
4. heat the lard in a skillet and add the puree and cook 5 minutes.
5. drain the chicken, reserve the stock, and return chicken to casserole.
6. add one cup of the stock to the puree, add the juice and salt and pepper to taste.
7. pour over chicken and simmer gently until the chicken is tender, about 15 minutes. the sauce should be thick.
8. heat some butter in another skillet and saute the almonds until they are golden. garnish the chicken with the almonds and raisins.
Pollo en Pina
Chicken in Pineapple
Yields: 4 to 6 servings
3 1/2 to 4 pound chicken, cut into serving pieces
1 ripe pineapple (about 1 1/2 pounds) peeled, cored and coarsely chopped--make sure you save as much juice as possible!!!
2 medium onions, finely chopped
2 cloves garlic, chopped
2 each whole cloves
1 cinnamon stick
2 bay leaves
1/2 cup olive oil
1/2 cup white vinegar
1/2 cup dry sherry
2 medium tomatoes, peeled and coarsely chopped
salt and pepper to taste
chicken stock (if needed)
1. put chicken pieces into a heavy saucepan or casserole.
2. add all the rest of the ingredients, inclucing salt and pepper to taste. add a little chicken stock if the chicken is not covered.
3. cover and simmer very low for about 45 minutes.
Carne en Jocon
Beef in tomato and pepper sauce
Yield: 6 servings
1/4 cup peanut oil
1 medium onion, finely chopped
2 cloves garlic, chopped
2 red or green bell peppers, chopped
1 fresh hot pepper, chopped
3 pounds lean, boneless beef chuck, cut into 1 inch cubes
10 ounce can mexican green tomatoes and the liquid from the can
4 medium tomatoes, peeled and coarsely chopped
1 bay leaf
2 cloves
1/2 teaspoon oregano
salt and pepper to taste
1/2 cup beef stock
2 tablespoons cornmeal, mixed with a little cold water
1. heat the oil in a heavy saucepan or casserole and saute the onion, garlic and peppers until the onion is soft.
2. add the meat and all other ingredients except cornmeal. the liquid should barely cover the meat. cover and cook gently until the beef is tender, about 2 hours.
3. thicken sauce with the cornmeal
here are a couple
Guatemalan Soup
Ingredients
5 whole black peppercorns
5 cummins
1 piece clove
6 tomatoes
6 raw mil tomatoes (husk tomatoes)
Coriander, well ground
1 cup rice, uncooked
3 cups meat broth
Soak rice in enough water to cover. After rice has absorbed the water and softened, drain.
Combine all ingredients and grind well. Add meat soup stock as desired and mix well.
Simmer until all ingredients are cooked. Serve hot.
Serves 4.
Avocado Cocktail
2 medium avocados
赂 cup tomato catsup
2 tsp. minced onions
2 tsp. minced celery
6 drops Tobasco sauce
Salt, black pepper to taste
Chill avocados. Peel and cut into thin slices.
Mix catsup, lemon juice, onion, celery, Tobasco and seasoning.
Arrange slices of avocado in chilled cocktail glasses and pour sauce over them.
Serve very cold.
Serves 4.
Guacamole
2 medium onions
1 clove garlic
4 medium tomatoes
2 small hot chili peppers
4 medium avocados
1 tsp. lime juice
Salt, pepper to taste
Grind the onions, garlic, tomatoes and chili peppers together.
Mash the avocados with the lime juice added.
Combine the onion mixture and mix well.
Add salt and pepper to taste.
Mix well and chill.
Serve in the avocado shells or in dip dishes.
Serves 6.
Verdura con Mayonesa y Pollo
The recipe can be increased according to the number of people served and allows for a great deal of variation.
Ingredients
cup ejote (Mexican string beans)
cup carrots
cup cabbage
cup peas
2 tbs. vinegar
Salt, pepper to taste
1 lb. Cooked chicken, cut in bite-size pieces
1 cup mayonnaise
1 tbs. powdered mustard
cup celery, diced
cup pimentos, sliced fine
1 tbs. finely chopped parsley
Slice finely the carrots, string beans and cabbage, add the peas and cook in a small amount of water. When vegetables are cooked, drain and set aside to cool. Add vinegar, salt and pepper. Mix well and chill in refrigerator.
Just before serving, mix vegetables with chicken and mask with mayonnaise to which has been added 1 tbs. powdered mustard.
Add celery, pimento and parsley, mix well and serve.
Serves 4 to 6.
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