Flaming fajitas

Ingredients

1 1/2 lb very lean skirt or bottom-round steak, cut 1/4″ thick and trimmed of visible fat
1 lime
4 lg garlic cloves, pressed through a garlic press
1 to 2 tsp pequin quebrado or crushed red pepper flakes
2 tsp vegetable oil
1/4 cup brandy
4 to 6 (12″ ) flour tortillas
4 to 6 romaine lettuce leaves, cut crosswise into 1″ strips
Salsa, chopped onions,
Chopped tomatoes,
Chopped fresh cilantro,
Sour cream, and
Guacamole, for serving
With the fajitas, if desired

How to prepare

Cut the steak into 4 to 6 equal-size rectangles lb the steak pieces to flatten Them as thin as possible cut the lime in half and squeeze the juice over both sides Of each piece of steak stack the steaks on a plate and let stand for about 30 mins Preheat the over to 250

Share

Greek potato salad

Ingredients

6 potatoes, boiled in skin
2 mild onions, sliced thin
1/2 cup ev olive oil
1/2 cup strained lemon juice
1/2 tsp crushed, dried oregano
8 – 12 black greek olives
salt and ground pepper to taste

How to prepare

Peel and cube the potatoes while still warm and combine them with the onions in a large bowl. Add the remaining ingredients except the olives, toss gently but thoroughly. Adjust seasoning, add the olives.

Share

Breakfast casserole

Ingredients

24 oz pkg frozen hash browns, thawed
5 eggs
2 chopped green onions
1/2 cup cottage cheese
1/4 tsp pepper
1/2 tsp garlic powder
1 tsp tabasco sauce (or other pepper sauce)
8 slices cooked and crumbled bacon

How to prepare

In mixing bowl combine hash browns, eggs, cottage cheese and spices and mix very well. Pour into lg casserole dish. Cover and refrigerate over night. Add bacon and cook at 350 degrees for 30 minutes.

Share

Portuguese sopa de coentros

Ingredients

3 large russet (baking) potatoes (about 2 pounds)
1 large onion, chopped coarse
2 large plus 2 small garlic cloves
6 1/2 cups water
2 tsp salt

6 cups loosely packed fresh cilantro leaves, washed and spun dry
3 tbsp dark green olive oil

How to prepare

Peel potatoes and cut into 1″ cubes. In a large heavy saucepan simmer potatoes, onion, and large garlic cloves in water with salt, covered, 1 hour. (the potatoes will be very soft.) Remove pan from heat and cool mixture, uncovered, 15 minutes.
In a food processor blend together coriander, oil, and small garlic cloves until smooth. Add one third soup mixture and puree. Transfer puree to a large bowl and puree remaining soup mixture in 2 batches. Return soup to cleaned pan and heat over moderate heat, stirring, until hot. Soup will mellow in flavor if made 1 day ahead and chilled, covered. Reheat gently. Serves 6 to 8.

Share

Oxtail and Tomato Soup/牛尾湯/Chinese Food, Cooking and Recipes

http://www.youtube.com/v/kbQ17r9sH9I?f=videos&app=youtube_gdata

Recipe found at: www.cookwithkelly.com Authentic Chinese Food, Cooking and Recipes Music by: D’Angelo – Brown Sugar – Lady

Read more here:
Oxtail and Tomato Soup/牛尾湯/Chinese Food, Cooking and Recipes

Share

Grated potato-crust quiche

Ingredients

The crust:
4 cups of grated tender potatoes (unpeeled-about a pound)
1 small onion, diced
1 egg, lightly beaten
1/4 cup all-purpose flour
pinch of salt; pepper

3 eggs, beaten lightly
1 cup light cream
pinch of salt; pepper
a small pinch of nutmeg
1 cup cooked broccoli flowerettes
1 cup diced ham
1/4 cup chopped onion
Paprika

How to prepare

Mix thoroughly crust ingredients. Oil 10″ glass pie pan and press mixture in with your hands as evenly as possible to prevent uneven browning, build up the edges a bit so they don’t over-brown. Brush with oil and put in a pre-heated 400

Share

Spaghetti alla puttanesca

Ingredients

12 oz spaghetti
12 oz fresh tomatoes or canned
4 oz large black olives, stoned and sliced
8 canned anchovies fillets
1 tbsp capers

2 cloves garlic
1 tbsp parsley
6 tbsp olive oil
2 dried red chilies, crumbled
salt (if not using the anchovies)

How to prepare

Cook the spaghetti in boiling salted water for about ten minutes. Towards the end of the cooking time, fry the anchovies, garlic and red chili in the olive oil for one minute. Add the tomatoes, olives and capers and cook for a couple of minutes more. Season to taste. Drain the spaghetti, add to the sauce, sprinkle in the parsley and mix well.

Share

Potato dumplings

Ingredients

3 cups hot mashed potatoes
1/2 cup dry bread crumbs
2 egg yolks
salt & pepper to taste
1/2 cup four
pinch of marjoram
2 egg whites

How to prepare

Mix ingredients in the order given. Beat egg whites until stiff and folk in. Place on floured board and roll to pencil thickness. Cut into 2 or 3″ strips, drop into salted boiling water. Boil until dumplings float to top. Drain & serve in soup. May be served on platter covered with chopped crisp bacon.

Share

Potato cakes (aloo roti)

Ingredients

4 large potatoes
1 1/4 cups whole wheat flour
1 tsp salt
3 fresh hot green chile peppers
3 tbsp chopped fresh coriander leaves
3 tbsp butter
vegetable oil for frying

How to prepare

Boil the potatoes in their skins, drain well and peel. Work in a food processor with the flour, salt, seeded and chopped chile peppers, coriander and melted butter to make a soft dough. Be careful not to over-process to the point of the dough becoming a paste that sticks to the processor bowl. Leave in a warm place for about half an hour. Divide into six portions and roll out each to form a disc about 6″ in diameter. These breads can either be cooked on an oiled heavy griddle or lightly fried until each side is nicely brown. Makes 6.

Share