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The New Spanish Cookbook: Discover Delicious Spanish Recipes in An Easy Latin Cookbook 2nd Edition Booksumo Press
The New Spanish Cookbook: Discover Delicious Spanish Recipes in An Easy Latin Cookbook 2nd Edition Booksumo Press
The New Spanish Cookbook: Discover Delicious Spanish Recipes in An Easy Latin Cookbook 2nd Edition Booksumo Press
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The New Spanish
Cookbook
Discover Delicious Spanish Recipes in an
Easy Latin Cookbook
By
BookSumo Press
All rights reserved
Published by
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Table of Contents
ban Mushroom Skillet 9
Cu
Isabella’s Mojo 13
Bistec Frito 14
Papaya Slush 16
Cuban Fritters 17
Olive Mojo 19
Picante Salsa 42
Guava Danishes 44
Chimichurri Mediterranean 45
Catfish Córdoba 52
Orzo Calabasas 57
Ginger Honey Glazed Kebabs 60
Chimichurri Shrimp 63
Burgers Brasileiro 65
Chimichurri Route-66 67
American-Mesa Chimichurri 69
Chimichurri Havana 72
Eliza’s Chimichurri 75
Picnic Chimichurri 78
Rosario Chimichurri 84
Mushrooms Brasileiro 87
Bananas Assadas Quentes 88
Ensalada de Papas I 90
Brazilian Sausage 98
Ingredients
3 tsp olive oil 1 tsp minced garlic
1 C. thinly sliced red bell pepper 1/2 tsp dried rosemary
1 C. thinly sliced yellow bell pepper 1/4 tsp salt
1 C. thinly sliced orange bell pepper 1/4 tsp fresh ground black pepper
1 1/2 C. vertically sliced sweet onions (
Vidalia)
2 C. button mushrooms, thinly sliced
Directions
1. Place a pan over medium heat. Heat in it the oil. Cook in it the bell pepeprs with
mushroom and onion for 14 to 16 min.
2. Stir in the garlic with rosemary, a pinch of salt and pepper. Let them cook for 3 min.
3. Serve your veggies salsa warm as a side dish or with some rice.
4. Enjoy.
Ingredients
1 C. navy beans, soaked and drained saffron thread
2 1/2 quarts water salt and pepper
1 bay leaf 1/2 tsp cumin
1/4 C. olive oil 1 C. cabbage, shredded
2 cloves garlic, chopped 1 C. butternut squash, diced
1 medium onion, chopped 2 tbsp fresh parsley, chopped
2 C. tomatoes, chopped
1 medium potato, diced
Directions
1. Place a large saucepan over medium heat. Stir in it the beans with water, bay leaf and a
pinch of salt.
2. Let them cook for 1 h 15 min over low heat.
3. Place a pan over medium heat. Heat in it the oil. Sauté in it the garlic with onion for 7 min.
4. Stir in the tomato and let them cook for 12 min to make the sauce.
5. Add the tomato sauce with potato, saffron, salt, pepper, cumin, cabbage, squash, a pinch of
salt and pepper.
6. Let them cook for 35 min over low heat while adding more water if needed.
7. Serve your beans soup hot.
8. Enjoy.
Ingredients
5 cloves garlic, minced 1/3 C. lime juice
1/2 tsp salt 2 tbsp olive oil
2 tsp dried Mexican oregano 1/4 C. chopped fresh cilantro
1/2 tsp ground cumin
1/2 tsp dried thyme
1/3 C. red wine vinegar
1/3 C. orange juice
Directions
1. Get a mixing bowl: Mix in it all the ingredients well.
2. Pour the marinade in a jar and seal it. Place it in the fridge until ready to use with any
meat or veggies.
3. Enjoy.
Isabella’s Mojo 13
BISTEC FRITO
(Fried Steaks)
Prep Time: 1 hr
Total Time: 1 hr 10 mins
Ingredients
1 lb top round steak ( cut into 6 serving 3 -4 tbsp olive oil ( or butter)
size pieces) 1 onion, chopped
2 garlic cloves, finely chopped 3 tbsp fresh parsley, finely chopped
2 limes, juice of
salt & freshly ground black pepper, to
taste
Directions
1. Before you do anything, preheat the oven to 400 F.
2. Place the steak pieces between 2 wax sheets. Use a kitchen hammer to flatten them until
they become 1/4 inch thick.
3. Get a mixing bowl: garlic, lime juice, salt and pepper to make the marinade.
4. Place the steak pieces in a zip lock bag. Pour over them the marinade. Seal the bag and let
them sit for 2 h in the fridge.
5. Drain the steak pieces from the marinade. Reserve the marinade.
6. Place a pan over medium heat. Heat in it the oil. Cook in it the steak pieces for 3 to 5 min
on each side.
7. Drain the steak pieces and place them on a serving plate. Cook the onion with the
reserved marinade in the same pan for 5 min.
8. Place the steak pieces on serving plates. Spoon over it the onion.
9. Garnish them with some parsley then serve them right away.
10. Enjoy.
14 Bistec Frito
Authentic Prep Time: 5 mins
Ingredients
4 C. water 2 tbsp tomato paste
4 C. long grain rice, rinsed with warm 1 tbsp chicken bouillon granule
water chopped olive (optional)
1 (10 oz) cans pigeon peas, gandules
2 (1 oz) packages sazon goya
3 tbsp recaito
3 tbsp adobo seasoning
Directions
1. Place a large saucepan over medium heat.
2. Stir in it the water with peas, sazon goya, recaito, adobo seasoning, tomato paste, bouillon
granule, a pinch of salt and pepper.
3. Cook them until they start boiling. Stir in the rice. Keep boiling them for 2 to 3 min.
4. Lower the heat and put on half a lid. Let them cook for 18 to 24 min until the rice is
done.
5. Once the time is up, turn off the heat. Fluff the rice with a fork.
6. Let it sit for 6 min then serve it right away with some leftover meat.
7. Enjoy.
Ingredients
1 1/2 C. crushed ice 1 -2 tbsp sugar
1 C. diced seeded watermelon 1 tbsp fresh lime juice
2 slices watermelon
1 C. diced ripe papaya
1 tbsp sweetened condensed milk
Directions
1. Get a food processor: Place in it the ice with diced watermelon, papaya, milk, sugar and
lime juice.
2. Blend them smooth. Pour the slush into serving glasses. Garnish them with watermelon
slices.
3. Serve your slush right away.
4. Enjoy.
16 Papaya Slush
Cuban Prep Time: 15 mins
Ingredients
4 yellow taro root, peeled & grated crushed red pepper flakes, to taste
1/2 tsp onion powder 1 tsp lime juice
3 garlic cloves, smashed
2 tbsp parsley, chopped
vegetable oil
3 small eggs
1 tsp salt
Directions
1. Get a mixing bowl: Beat in it the eggs until they become frothy.
2. Stir in the onion powder, garlic, parsley and salt.
3. Add the taro root and toss them to coat. Place the mixture in the fridge for at least 2 h
4. Place a pan over medium heat. Heat in it a splash of oil. Spoon mounds of the taro root
mixture into the hot pan.
5. Cook the taro root cakes for 3 to 5 min on each side. Serve them with your favorite
sauce.
6. Enjoy.
Cuban Fritters 17
CORN
and Black Bean
Prep Time: 10 mins
Total Time: 10 mins
Ingredients
2 (16 oz) cans black beans, rinsed & 6 tbsp fresh lime juice
drained 1/2 C. fresh tomato, chopped
1 (16 oz) cans corn, drained 1/2 tsp salt
1/2 C. green onion, finely chopped 1/2 tsp pepper
1/2 C. red onion, finely chopped 1 1/2 tsp ground cumin
1/2 C. fresh cilantro, finely chopped
6 tbsp corn oil or 6 tbsp canola oil
Directions
1. Get a mixing bowl: Mix in it the beans with corn, onions, cilantro, oil, lime juice, cumin, a
pinch of salt and pepper.
2. Place the salsa in the fridge for an overnight.
3. Add the tomato and toss them to coat. Serve your salsa with some chips or crackers.
4. Enjoy.
Ingredients
1 C. pimento stuffed olive, chopped 2 tbsp olive oil
3/4 C. cilantro, minced
2 cloves garlic, minced
1/2 C. freshly squeezed lime juice
Directions
1. Get a mixing bowl: Combine in it all the ingredients.
2. Place the salsa in the fridge for at least 2 h.
3. Serve it with some crackers or chips.
4. Enjoy.
Olive Mojo 19
BLACK CAKES
with Tropical Rice
Prep Time: 15 mins
Total Time: 30 mins
Ingredients
Rice 1/8 tsp salt
1 (3 1/2 oz) bags boil-in-bag long- 1 large egg white
grain rice 1/2 C. shredded Monterey jack pepper
2 tsp butter cheese
1 C. diced fresh pineapple 1/4 C. chopped red onion
2 tbsp chopped fresh cilantro 1/4 C. cornmeal
1/4 tsp salt cooking spray
Bean Cakes 1/4 C. reduced-fat sour cream
2 C. rinsed drained canned black beans
1/2 tsp bottled minced garlic
1/4 tsp ground cumin
Directions
1. To prepare the rice:
2. Follow the instructions on the package to cook the rice. Drain it and place it aside.
3. Place a large pan over medium heat. Heat in it the butter until it melt. Cook in it the
pineapple for 5 min.
4. Add it to the rice with cilantro, and 1/4 tsp salt. Toss them to coat. Place the rice bowl
aside to cool down for a while.
5. To make the bean cakes:
6. Get a mixing bowl: Combine in it 1 1/2 C. beans, garlic, cumin, and 1/8 tsp salt.
7. Use a potato masher to mash them slightly.
8. Get a blender: Combine in it 1/2 C. of the bean mixture with egg white. Blend them
smooth.
9. Add the mixture to the bean mix. Combine them well. Mix in the onion with cheese.
10. Shape the mixture into 4 cakes. Roll them gently in cornmeal.
20 Black Cakes with Tropical Rice
11. Place a pan over medium heat. Heat in it a splash of oil. Cook in it the bean cakes for 3 to
4 min on each side.
12. Serve your bean cakes warm with the pineapple rice.
13. Enjoy.
21
CARMEN’S
Avocado Boats
Prep Time: 30 mins
Total Time: 30 mins
Ingredients
1 lb lobster meat, cooked and diced 1/4 tsp black pepper
1/2 C. mayonnaise 8 green olives
2 tsp olive oil 4 pimientos
1 tsp vinegar
1 tsp salt
4 small avocados, peeled and halved
1/4 tsp paprika
Directions
1. Get a mixing bowl: Stir in it the vinegar, oil, paprika, salt and pepper.
2. Use a spoon to coat the avocado halves with the vinegar dressing. Let them sit in the
fridge for few minutes.
3. Get a mixing bowl: Toss in it the mayonnaise with lobster, a pinch of salt and pepper.
4. Spoon the mixture into the avocado halves. Lay over them the pimentos with olives.
5. Serve your avocado boats right away.
6. Enjoy.
Ingredients
2 tbsp olive oil 1/4 tsp sugar
1/2 C. chopped onion 1 package sazon Goya
1/4 C. chopped green pepper 1 tbsp cooking wine
2 cloves of minced garlic 2 C. cooked white rice
1 (15 oz.) cans black beans
3/4 C. water
1 tsp oregano
Directions
1. Place a large saucepan over medium heat. Heat in it the oil. Cook in it the green pepper
with garlic and onion for 9 min.
2. Stir in the rest of the ingredients. Cook them until they start boiling.
3. Lower the heat and let them cook for 22 min. Serve your bean stew warm with some
white rice.
4. Enjoy.
Ingredients
3 tbsp olive oil 2 (16 oz.) cans black beans, undrained
1 pinch crushed red pepper flakes 1 (4 oz.) jars sliced pimientos
1 large onion salt & pepper
4 -5 cloves garlic, chopped 3 tbsp balsamic vinegar
4 boneless skinless chicken breasts, 3 C. chicken broth
strips 1 1/2 C. white rice
2 tsp oregano, separated
2 tsp ground cumin, separated
Directions
1. Place a large pan over medium heat. Heat in it the oil. Cook in it the onion with pepper
flakes, and garlic for 6 min.
2. Stir in the chicken then cook them for another 6 min over medium high heat.
3. Add 1 tsp of cumin and 1 tsp of oregano. Cook them for 2 min over low heat.
4. Stir in the black beans, pimentos, remaining spices, and balsamic vinegar. Let the stew cook
for 32 min over low heat.
5. Once the time is up, stir in the rice and put on the lid. Let them cook for 22 to 26 min until
the rice is done.
6. Serve it warm.
7. Enjoy.
Ingredients
1 lb. crabmeat, fresh 1/4 tsp celery seed
1 tbsp Italian dressing 1/8 tsp dry mustard
1 tsp Old Bay Seasoning 1/8 tsp garlic powder
1/2 C. mayonnaise 1 dash Tabasco sauce
1/4 C. red pepper, diced
1/4 C. celery, diced
1 small spring onion, minced
Directions
1. Get a mixing bowl: Toss in it the crab meat with Italian seasoning. Let it sit for 60 min.
2. Get a mixing bowl: Combine in it the remaining ingredients well. Add the crab mix and
stir them.
3. Place the salad in the fridge until ready to serve. Serve it with some lettuce.
4. Enjoy.
Ingredients
2 C. flour 1/4 C. melted butter
3 tsp baking powder 2 garlic cloves, minced
1 tsp salt 1 medium onion, diced
2 tbsp sugar
1 egg, beaten
1 C. milk
Directions
1. Before you do anything, preheat the oven to 400 F. Grease a 12 muffin C. pan.
2. Get a mixing bowl: Combine in it the flour, baking powder, salt and sugar.
3. Get a mixing bowl: Whisk in it the milk with egg, onion and garlic. Add it to the flour mix
and combine them well.
4. Pour the mixture into the greased pan. Place it in the oven and let them cook for 22 min
until they muffins turn golden.
5. Allow the muffins to cool down completely. Serve them with your favorite toppings.
6. Enjoy.
Ingredients
1 (15 1/2 oz.) cans small white beans 1 Spanish chorizo, fried and crumbled
1/2 medium onion, chopped salt and pepper
2 pressed garlic cloves
1/4 C. olive oil
Directions
1. Place a large saucepan over medium heat. Stir in it the beans with their liquid.
2. Cook them until they start boiling. Drain it and discard the liquid.
3. Get a mixing bowl: Place in it the beans and mash it slightly with a potato masher.
4. Place a large skillet over medium heat. Cook in it the chorizo for 8 min. Discard the
grease.
5. Stir the chorizo into the beans bowl.
6. Heat the oil in the same skillet. Cook the onion in it 3 min. Drain it and add it to the bowl.
7. Add the garlic and cook it for 2 min. Add to it the bean mixture. Cook them for few
minutes to heat them.
8. Serve your refried beans warm with some bread.
9. Enjoy.
Ingredients
6 -8 lbs. whole chickens, cut into pieces 1 tsp dried oregano
12 garlic cloves, chopped 1 tsp ground cumin
1 C. sour orange juice
1 tbsp salt
1 tbsp white vinegar
1 tsp fresh ground pepper
Directions
1. Get a large mixing bowl: Whisk in it the garlic, sour orange juice, salt, vinegar, pepper,
oregano and cumin.
2. Add the chicken pieces and toss them to coat. Cover the bowl and let it sit for 60 min in
the fridge to an overnight.
3. Before you do anything else, preheat the oven to 450 F.
4. Drain the chicken pieces and lay them in a baking pan. Drizzle the remaining marinade all
over them.
5. Place the chicken pan in the garlic and let it cook for 60 min while stirring it every 10
min.
6. Serve your roasted chicken wings with your favorite dipping sauce or some rice.
7. Enjoy.
Ingredients
4 boneless chicken breasts 1 tbsp dried thyme
6 fluid oz. soy sauce 1/2 tsp allspice
4 fluid oz. white wine vinegar 1/2 tsp ground cloves
2 garlic cloves, chopped 1/2 tsp ground nutmeg
1 onion, chopped 1 jalapeno pepper, chopped
2 fluid oz. vegetable oil
2 tbsp brown sugar
Directions
1. Get a food blender: Combine in it all the ingredients. Blend them smooth to make the
marinade.
2. Use a sharp knife to cut 4 crossed 1/4 inch slits in each chicken breast.
3. Lay them in a roasting dish. Pour over them the marinade and rub them to coat them
with it.
4. Covet the pan with a plastic wrap and let it sit for an overnight in the fridge.
5. Before you do anything, preheat the grill and grease it.
6. Drain the chicken breasts from the marinade and cook them on the grill for 8 to 10 min
on each side.
7. Baste the chicken breasts with the marinade every few minutes.
8. Serve your grilled chicken warm then serve it with your favorite salad.
9. Enjoy.
Ingredients
2 lbs. beef flank steak 2 garlic cloves, chopped
1 tbsp vegetable oil 1 tsp fresh cilantro, chopped
1 C. beef broth 1 tbsp olive oil
1 (8 oz.) cans tomato sauce 1 tbsp vinegar
1 (6 oz.) cans tomato paste
1 small onion, sliced
1 green bell pepper, seeded and sliced
into strips
Directions
1. Place a large pan over medium heat. Heat in it the oil. Cook in it the steaks for 3 to 5 min
on each side.
2. Drain the steaks and place them in a slow cooker.
3. Get a mixing bowl: Whisk in it the broth, tomato sauce, tomato paste, onion, bell pepper,
garlic, cilantro, olive oil and vinegar.
4. Pour the mixture all over the steaks. Put on the lid and let them cook for 4 h on high or 9
h on low.
5. Once the time is up, serve your saucy steaks warm with some rice.
6. Enjoy.
Ingredients
1/2 C. sugar 1 (14 oz.) cans sweetened condensed milk
1 tsp water 1/2-1 tsp vanilla extract
1 whole egg
5 egg yolks
1 (12 oz.) cans evaporated milk
Directions
1. To make the caramel:
2. Place a heavy saucepan over medium heat. Stir in it the water with sugar. Let them cook
over low medium heat until the sugar dissolves. Let them cook until it becomes golden
brown.
3. Turn off the heat and let the caramel cool down completely.
4. To make the custard:
5. Get a mixing bowl: Beat the egg yolks with egg until they become smooth. Pour in the
condensed and evaporated milk. Whisk them well. Stir in the vanilla extract.
6. Pour the caramel into a casserole dish. Swirl it to cover the base and sides of the dish
with it. Let it harden.
7. Pour in the custard mixture. Cover it with a lid.
8. Place the dish in a roasting dish or a large pan. Pour around it some hot water until it
reach half of it.
9. Place it in the oven and let it cook for 46 min.
10. Once the time is up, turn off the heat and let it rest for 16 min in the oven. Remove the
custard dish from the pan and let it cool down completely. Garnish it with your favorite
toppings then serve it.0
11. Enjoy.
Authentic Flan 33
CLASSIC
Cuban Turkey
Prep Time: 5 mins
Total Time: 5 mins
Ingredients
2 slices white bread, toasted & crusts 1 tbsp strawberry preserves
removed
4 oz. sliced fresh cooked turkey
1 tbsp cream cheese
Directions
1. Lay the cream cheese over a slice of bread. Lay the strawberry preserves over the other
bread slice.
2. Lay the turkey slices over one of the bread slices. Cover it with the second slice.
3. Serve your sandwich right away.
4. Enjoy.
Ingredients
3 packages active dry yeast cornmeal
4 tsp brown sugar 1 egg
2 C. water 3/4 C. hot water
5 -6 C. bread flour, divided
1 tbsp salt
Directions
1. Get a mixing bowl: Stir in it the yeast, brown sugar and warm water. Let it sit for 11 min.
2. Add the salt with 3 to 4 C. of flour. Combine them until you get a soft dough.
3. Place the dough on a floured surface. Knead it for 9 to 11 min.
4. Grease a bowl and place in it the dough. Cover it with a plastic wrap. Let it rest for 46
min for 1 h.
5. Once the time is up, knead the dough for 2 min. Shape it into 2 bread loaves.
6. Sprinkle some cornmeal on a baking tray. Place in it the bread loaves and cover them
with a kitchen towel.
7. Let them sit for 11 min. Use a pizza cutter to a knife to make two slashed on the top of
each bread loaf.
8. Before you do anything, preheat the oven to 400 F.
9. Place the bread pan in the oven. Let them cook for 32 to 36 min until they become
golden brown.
10. Allow the bread loaves to cool down completely. Serve them with whatever you desire.
11. Enjoy.
Ingredients
2 1/2 lbs. flank steaks, strips 3 C. water
all-purpose adobo seasoning 1 packet sazon Goya with coriander and
3 tbsp olive oil annatto
6 cloves garlic, minced 1 packet beef bouillon
2 1/2 C. diced onions 1 oz. jar capers, rinsed
1 1/2 C. diced green peppers 10 large pimento-stuffed green olives,
1/4 tsp ground black pepper sliced
1 (8 oz.) cans Spanish style tomato
sauce
1 (6 oz.) jars sofrito sauce
Directions
1. Coat the steaks with some adobo seasoning.
2. Place a large pan over medium heat. Heat in it the oil. Cook in it the steak stripes for 5 to 7
min on each side. Drain the steak stripes and place them aside.
3. Cook the garlic, onion and green pepper in the same pan for 12 min.
4. Add the tomato sauce with black pepper. Cook them for 6 min.
5. Add the sofrito, water, sazon and bouillon. Cook them until they start boiling. Lower the
heat and stir in it the steak stripes.
6. Put on the lid and let them cook for 90 min to 100 min over low heat. Once the time is
up, drain the steak stripes and shred them. Stir them back into the sofrito pan.
7. Serve your steak sofrito skillet warm. Enjoy.
Ingredients
1 1/2 lbs. yucca root, halved & in chunks 1/3 C. fresh lemon juice
1 tsp salt 1/2 C. olive oil
1 lime, juice 1 onion, chopped fine
6 garlic cloves, mashed
1 tsp salt
Directions
1. Place a large saucepan over medium heat. Place in it the yucca and cover it with water.
2. Stir in 1 tsp of salt with lime juice. Cook them until they start boiling. Lower the heat and
put on the lid.
3. Let them cook for 30 to 32 min until they yucca becomes tender.
4. Get a food processor: Blend in it the garlic with 1 tsp salt.
5. Place a small pan over medium heat. Stir in it the garlic mix with olive oil, lemon juice,
and onion.
6. Cook them until they start boiling to make the sauce. Add it to the yucca and toss it to
coat.
7. Serve it warm with some bread.
8. Enjoy.
Ingredients
1/4 C. olive oil 1/2 tsp cinnamon
2 tbsp orange juice 1 dash ground cloves
2 tbsp lime juice 1 tsp chili powder
2 -4 garlic cloves, minced
1/2 C. chopped onion
2 tsp ground black pepper
1 tsp ground cumin
1 tsp salt
1 tsp ground ginger
1/2 tsp nutmeg
Directions
1. Get a mixing bowl: Whisk in it all the ingredients.
2. Add to it your choice of meat and let it sit for at least 3 h before cooking it.
3. Enjoy.
Ingredients
8 ears corn 8 garlic cloves, peeled and chopped
4 limes, fresh quartered 1/4 habanero pepper, seeded
garlic butter, recipe follows 1/4 bunch fresh chives
1/2 C. Cotija cheese, grated salt & ground black pepper
2 tbsp chives, chopped
Flavored Butter
1 C. unsalted butter, slightly softened
Directions
1. Before you do anything, preheat the grill and grease it.
2. Pull back the corn husks without peeling them off.
3. Discard the silks then pull the husk back to cover the corn with it.
4. Get a large bowl: Place it in the ears of corn. Cover them with water and let sit for 35
min.
5. Once the time is up, drain the corn and place them on the grill.
6. Put on the lid and let them cook for 16 to 22 min.
7. Get a small mixing bowl: Mix in it the butter with garlic, habanero pepper, chives, a pinch
of salt and pepper.
8. Once the time is up, pull the down the corn husks and coat the ears of corn with the
garlic butter mix.
9. Place them on a serving plate. Drizzle over them the lime juice followed by the Cotija
cheese.
10. Serve your grilled corn right away.
11. Enjoy.
Ingredients
2 (15 oz.) cans black beans, drained and 2 tbsp olive oil
rinsed 1 1/2 tsp ground cumin
1 (16 oz.) cans whole kernel corn, salt and pepper
drained and rinsed
1 (16 oz.) cans diced tomatoes
1 (10 oz.) cans Rotel Tomatoes
1/2-3/4 jar picante sauce
1/2 C. red onion, chopped
1/2 C. fresh cilantro, chopped
6 tbsp lime juice
Directions
1. Get a mixing bowl: Mix in it all the ingredients.
2. Put on the lid and let the salsa sit for an overnight to 2 days.
3. Serve it as topping for a roast or a sandwich.
4. Enjoy.
42 Picante Salsa
Instant Prep Time: 1 hr 30 mins
Ingredients
1 C. water 2 tsp yeast
3 tbsp water cornmeal
1 1/2 tsp salt 1 egg, mixed with 1 tbsp water
3 C. bread flour 3/4 C. hot water
2 tsp brown sugar
Directions
1. Place the water, salt, flour, brown sugar and yeast in a bread machine.
2. Press the dough/manual button.
3. When it is done, shape the dough into a long loaf of bread. Lay it on a baking tray.
4. Sprinkle over it the cornmeal. Let it rest for 12 min. Use a knife to make 4 shallow slashes
on top of the loaf.
5. Before you do anything, preheat the oven to 400 F.
6. Coat it with the egg and water mix. Place it in the middle of the oven.
7. Fill a baking pan with hot water. Place it in the bottom shelf in the oven under the bread
loaf.
8. Let the bread cook for 32 min. Allow it to cool down completely then serve it.
9. Enjoy.
Ingredients
1 lb. cream cheese sugar
1 lb. butter, softened
1 lb. flour
1 1/2 lbs. guava paste
Directions
1. Get a mixing bowl: Beat in it the cream cheese, butter, a pinch of salt and flour until you
get a smooth dough.
2. Place it in a greased bowl and cover it with a plastic wrap. Let it rest for 35 min.
3. Before you do anything, preheat the oven to 375 F.
4. Once the time is up, place the dough on a floured surface. Flatten it until it becomes 1/4
inch thick.
5. Use a knife or pizza cutter to cut it into 16 to 20 squares.
6. Lay 1 tbsp of guava paste in the middle of each dough square.
7. Pull one tip of the square over the guava paste and press it into the other side in the shape
of a triangle.
8. Repeat the process with the remaining squares.
9. Place them on a cookie sheet and cook them for 26 min in the oven. Until they become
golden brown.
10. Dust the guava pastries with some icing sugar then serve them.
11. Enjoy.
44 Guava Danishes
Chimichurri Prep Time: 10 mins
Ingredients
8 garlic cloves, minced 3 lemons, zest
1 tsp kosher salt 4 oz. lemon juice
1 tsp oregano, dry leaves 1 bunch flat leaf parsley
1 tsp black pepper, ground 1 C. olive oil
1 tsp red pepper flakes
Directions
1. In a food processor, add all the ingredients and pulse until just combined.
2. Keep aside for about 30 minutes before serving.
Chimichurri Mediterranean 45
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