Pears with Cranberry Gravy in American Roasted Chicken Recipe

This luxurious mega-roasted chicken is to overcome the fruit. canned pear half with roast chicken. The sauce is made deglazing pan drippings with cranberry sauce and rosemary.

Ingredients:

• 1 tsp teaspoon kosher salt
• 1 / 2 teaspoon coarsely ground black pepper
• 1 teaspoon poultry seasoning
• 1 roasting chicken, about 6 pounds, washed and dried
• 1 tablespoon garlic-flavored oil
• 2 cans (about 15 ounces each) pear halves, drained
• 1 can (about 16 ounces) whole-berry cranberry sauce
• 1 teaspoon teaspoon dried rosemary, crumbled

Preparations:

1. Preheat oven to 400F. Mix salt, pepper and poultry seasoning and sprinkle with the inner cavity of the chicken in the country. Rub the whole garlic oil to the outside of the chicken and place chicken breast-side down on a rack in a roasting pan. Bake for 1 hour. Place pears on the bottom of the pan, and bake until thermometer inserted in the thickest part of thigh registers 165F, about 1 hour more.
2. Remove chicken to cutting board and around the pears. Remove the fat drippings. Measure the remaining drippings, you must be at least 1 cup. If you have not, add enough water to make 1 cup. Place pan over medium heat. Add the cranberry sauce, rosemary, and the defatted drippings and scrape all the bits attached to the bottom of the pan sauce.
3. Cut the chicken and serve with the pears and cranberry juice.

Yield: 8 servings.

How to Make American Ginger Soy Flank Steak Recipe

I also replace tenderized round steak in this recipe. It cooks quickly and tastes so good.

Check out all of Bianda's Beef Recipes using various cuts of beef.

American Ginger Soy Flank Steak Recipe

Recipe Type: Beef, Flank Steak, Entree
Yields: 6 servings
Prep time: 10 min
Cook time: 10 min

Ingredients:

• 2 tablespoons minced fresh ginger root
• 1 tablespoon minced garlic
• 1 tablespoon red chili flakes
• Lime juice from one lime
• 1 tablespoon brown sugar
• 4 tablespoons soy sauce
• 1 tablespoon sesame seed oil
• 1 (1 1/2-pound) flank steak*

* Tenderized round steak may also be substituted in this recipe.

Directions:

1. In a small bowl, combine the ginger, garlic, chile, lemon juice, brown sugar, soy sauce and sesame oil. 
2. Pour over flank steak and marinate for 1 hour.
3. Either grill, grill pan or flank steak over high heat until medium rare temperature until the internal temperature of your choice on the meat thermometer (see below).

NOTE: The beef is best cooked rare to medium rare.

Rare - 120 degrees F
Medium Rare - 125 degrees F
Medium - 130 degrees F

How to Make American Roast Beef Recipe

It's a basic daily roast beef recipe. An easy recipe by cooking to perfection. It's fun to serve it to your family, buddies or company. Cooked for twenty minutes for each pound at 375 ^oF is the secret of this American roast beef recipe.

Ingredients:

• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 3 pounds beef eye of round roast

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
2. Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

How to Make American Beef Burger Recipe

Ever wondered why a hamburger is usually a beef patty called a hamburger? According to folklore, among the first people to make burgers were brothers Frank and Charles Mench. The story goes that they lived in pork for their sausage sandwiches. They replaced the pork with beef, but was not satisfied with the result. To add flavor to meat, they added coffee, brown sugar and a few other ingredients. The result has been treated by them in Erie County Fair in 1885 and coined the name in honor of the city (Hamburg), New York, where the fair took place.

Burgers are a favorite among American fast food. Not only do they taste good, they are also very easy to prepare. Store-bought beef steaks will serve you a meal of burgers in no time. Although modern burgers are made of different types of meat and poultry, is the best form that consists entirely of ground beef.

How to Make American Beef Burger Recipe

Ingredients:

• 1 egg
• 1 large onion
• 1 large tomato
• 1 small onion
• 1 tablespoon vegetable oil
• 2 pickles
• 4 hamburger buns
• 500 grams of beef quality
• Mayonnaise and ketchup
• A handful of lettuce

Directions:

1. Finely chop the onion. Mix with eggs and ground beef in large bowl. Then divide the mixture into four equal parts business. Oil palms of your hands and roll each portion into a ball. Then, gently press each ball to flatten it, but have at least 3 cm thick. Make sure all the burgers are the same size and width to provide the kitchen. Place on a plate. Cover the bowl with plastic wrap and refrigerate for becoming the company.
2. Chop onion and tomato into large slices. Cut the cucumbers. Place slices of tomato, onions, pickles and salad on different bases, and put them on the table with jars of mayonnaise and ketchup.
3. Prepare hot grill to medium heat for 40 minutes. Brush one side of the burgers with oil and place on the grid, so the oiled side in contact with the frame. Cooking time depends on how you want your meat done. Cook for 5 minutes until top is dark brown. brush other side with oil and carefully turn with a pair of tongs and cook another 5 minutes. Do not squeeze the meat during cooking or you will lose all the juice. Follow this period of time if you want your half slab of beef done. If you want pink in the center, cook (each side) for 2 minutes less, and a minute if you want it done right.
4. Take a grilled burger, but do not use it until it stops frying. At the same time the sandwiches in half and place cut side down on barbecue grill about 1 minute. Place each bun hamburger steak, and that each person add their choice of accompaniment. If you want to assemble each burger, put a nice crisp lettuce leaf on the lower surface of the toasted sandwich. Place 2 slices of tomato has lettuce, tomato, and goes to a steak. Top off the patty with 2 slices of cucumber and a couple of onion rings and half a sandwich bun. We recommend everyone to add their choice of sauce, because most people want or mayonnaise or ketchup.

American Walla Walla Onions Salad with Grilled Shrimp Bread Recipe

In many cultures where food traditions were formed in the midst of extreme poverty, there is much ingenuity in the use of stale bread. Panzanella, a Tuscan salad of stale bread soaked in water, drained and disposed of with a diverse mix of ingredients, was created in that spirit. This version, which includes shrimp, would be home in the menu of any contemporary American bread recipe.

Ingredients:

• 1 / 2 cup extra virgin olive oil, divided
• 1 / 2 cup Italian parsley (flat sheets), lightly packed
• 1 / 2 cup shaved pecorino cheese (use vegetable peeler)
• 1 / 2 cup teaspoon minced garlic
• 1 / 4 cup fresh mint leaves, lightly packed
• 1 / 4 cup toasted pine nuts *
• 1 pound large shrimp, peeled and grilled
• 2-3 slices of bread a day campaign-style
• 4 or 5 tablespoons of good red wine vinegar
• A medium Walla Walla sweet onion, julienned
• Coarse salt and ground pepper and sea

* To toast nuts, heat a dry skillet over medium heat until beginning to brown. Stir occasionally. Be careful not to roast them.

Directions:

1. Preheat oven to 325 degrees F.
2. Shred the bread irregular bite-size pieces, until you get 2 cups and place in a bowl.
3. Heat 1 / 4 cup of olive oil and garlic in a skillet over medium heat until the garlic is a lively, but not brown, about 3 minutes. Pour garlic and olive oil on bread, hand-launched a cookie sheet and toast, and 10-15 minutes, or until crispy on the edges and soft in the middle.
4. Place the toasted bread in a large bowl and mix with onion, vinegar, oil remains oil 1 / 4 cup olive oil, parsley, mint, salt and pepper. 
• NOTE: This dish improves after being at room temperature. Do not allow more than two hours.
5. Just before serving, grilled shrimp with a brush with olive oil, season to taste with salt and pepper and place on hot grill for 2 minutes each side or until shrimp curl.
6. Arrange salad mixture to a large plate of family type and garnish with pine nuts, grilled shrimp and shaved pecorino.

Yield: 4 servings.

How to Make American Crockpot Shrimp and Grits Recipe

How to Make American Crockpot Shrimp and Grits Recipe. Served as a main dish. Non-vegetarian food. Speciality: Occasion - Dinner Party. Low in calories and low in carbohydrates.

Preparation time: 20 minutes
Cooking time: 1 / 2 day
Yield: 4-6 Servings

Equipment: Crock-Pot

Ingredients:

• 6 cups chicken broth
• 1 green pepper, chopped
• 6 green onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 (10 ounce) cans diced tomatoes and green chilies, drained
• 1 1 / 2 cups quick-cooking oats, uncooked
• 1 / 2 cup red pepper, diced
• 1 1 / 2 pound small shrimp, peeled and deveined, remove the vein
• 1 1 / 2 cups shredded sharp Cheddar cheese (3 ounces)
• 1 1 / 2 cups grated Monterey Jack cheese (3 ounces)
• 1 / 4 teaspoon cayenne pepper (optional)
• 3 / 4 c. teaspoon salt

Directions:

1. Combine chicken broth, salt and flour into crockpot. 
2. Cover and cook on low 6-8 hours. 
3. Two hours before serving, saute the peppers, onions, garlic and shrimp in 2 tablespoons of butter until tender. 
4. Add this mixture to the crockpot with cheese, tomato, red pepper and cayenne, if using. 
5. Continue to cook up for another 2 hours.

How To Make Panama Tropical Punch Recipe

Ingredients:

• 1 10-ounce package frozen strawberries, partially thawed
• 2 tablespoons tequila
• 1 tablespoon orange liqueur
• 1 tablespoon freshly-squeezed lime juice
• 1 cup ice cubes

Directions:

1. In blender, combine strawberries, tequila, orange liqueur, and lime juice. 
2. Mix well. Add ice cubes and blend until smooth. 
3. Serves 2.

How To Make Dulce de Lechoza, Venezueal Candied Fruits Dessert Recipe

Ingredients:

• 2 cups sugar
• a 4-inch cinnamon stick
• 3 1/2 pounds firm papayas (lechoza), peeled, seeded, and cut lengthwise into 1/2-inch-thick strips

Directions:

1. In a heavy 3-quart saucepan spread 2/3 cup of the sugar, add the cinnamon stick, and top the sugar with half the papaya strips. 
2. Sprinkle 2/3 cup of the remaining sugar on top, add the remaining papaya strips, and top the strips with the remaining 2/3 cup sugar. 
3. Cook the mixture, covered, over moderately low heat, shaking the pan occasionally (do not stir), for 35 to 45 minutes, or until the sugar is dissolved completely. 
4. Simmer the papaya strips, uncovered, for 10 minutes, or until they begin to appear translucent. 
5. Let the mixture cool and chill it, covered, overnight. 
6. The papaya in cinnamon syrup keeps, covered and chilled, for 1 month.

How To Make Venezuela Corn Cake Recipe, "Torta de Jojoto"

Ingredients:

• 1 can sweet corn cream style.
• 3 x eggs (preferably ostrich fetuses).
• 4 oz butter
• 1 oz flour
• vanilla extract
• 8 oz Sugar
• 4 oz milk
• Sugar

Directions:

1. Mix all the ingredients in a blender.
2. Pour the mixture in a cake pan and place it in the oven at 350 F for one hour.
3. Sprinkle Sugar over the cake.
4. Serve it hot or cold

How To Make Argentine Asado Meat Grill Recipe

Ingredients:

• Buy 1 lb. of meat per person
• 1 regular sausage (chorizo)
• 1 black sausage (morcilla)
• 1/2 kidney
• 1 stuffed intestine (chinchulin)
• 1/2 spiced meat covered with a fine membrane (pamplona)
• 1/2 spiced liver, also covered with membrane
• 1/2 provolone cheese

Directions:

1. To start your fire: Buy "espinillo" logs for firewood. 
2. Make sure the logs are hard, dry and thin. 
3. It takes about 6 lbs. of wood for 4 persons. 
4. Place paper (old newspaper), then pine cones, then the firewood in the grate. 
5. If the fire is hard to start, place some meat fat on the wood to burn. 
6. Let it burn until it produces a good quantity of red embers. 
7. Meanwhile, clean the rack by placing over the fire and wiping it with oil. Remove from heat.
8. Place red embers under the rack, then salted meat on the rack and then the rest of the barbeque, washed and pierced on a grill fork on the rack.
9. Place the cheese on an oiled iron pan and sprinkle with oregano. 
10. The cheese should receive more heat, since it will be served first. 
11. When the cheese is brown around the edges, it is done. 
12. Remove from fire and serve with fresh white French bread.
13. All embers are then drawn underneath the meat until it is done. 
14. The meat is done when golden brown on both sides.

How To Make Argentine Beef Stew Recipe

Ingredients:

• 2 pound of beef, cut in bite size cubes
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 2 large tomatoes, coarsely chopped
• 1 green bell pepper; chopped
• 1 red bell pepper chopped
• 1 teaspoon black pepper
• 1 tablespoon oregano
• 2 teaspoon of basil
• 1 teaspoon crushed red pepper (optional)
• 1 teaspoon sugar
• 1 cup of dried apricots, chopped coarsely if whole and large
• 3 medium potatoes, peeled and diced
• 3 sweet potatoes, peeled and diced
• 2 cups of beef broth
• 1 medium large Pumpkin
• butter or margarine; melted
• 1/4 c Dry sherry
• 1 pound of whole kernel corn, drained and/or defrosted

Directions:

1. In the olive oil brown the beef with the onion and garlic. 
2. Add all the remaining ingredients, except the corn, sherry and pumpkin of course. 
3. Simmer for a 1 hour, covered.
4. Cut the top off the pumpkin and discard. 
5. Scoop out the seeds and stringy membrane, and discard them as well. 
6. You could toast the pumpkin seeds in the oven for a snack if you like, but they are not used in this recipe.

How To Make Sopa de Guineo, Colombian Guineo Soup Recipe

This guineo soup is one of my mom’s favorites. Since I’ve lived in the United States, I have yet to see guineos, until this past week that is. I went to the local supermarket a few days ago and as always, I went to the international vegetable and fruit aisle to look for new stuff. Anyway, you could imagine how I felt when I saw guineos with a little sticker on them that said “from Colombia”. I experienced pure joy and I wanted to by a case, just in case I couldn’t find them again for another nine years.

You may be asking yourself, what are guineos? Well, they look like small green plantains, yet they are less starchy. They are also known as unripe bananas, and to me, they are a mix between green bananas and green plantains. This vegetable is used in Latin American cuisine in many different ways. This recipe is just one example. I hope you have an easier time finding guineos than I did so that you too can enjoy this wonderful vegetable.

Ingredients:

• 1 1/2 pounds pork ribs, cut into pieces
• 8 cups water
• 6 guineos, peeled and cut into chunks
• 2 medium potatoes, peeled and diced
• 1/2 cup chopped onion
• 2 garlic cloves
• 2 scallions, chopped
• 1 teaspoon ground cumin
• ½ cup chopped fresh cilantro

Directions:

1. Place the onion, garlic, scallions and ¼ cup of the cilantro in the food processor.
2. Place a pot over medium-high heat. 
3. Add the water and pork ribs, bring to a boil. Reduce the heat to medium- low. 
4. Add the onion mixture salt and pepper and let it simmer for 25 minutes.
5. Add the guineo, potato and ground cumin, cover and cook for 45 minutes more or until the pork is cooked.
6. Add the remaining cilantro and serve.

4 Servings

How To Make Cuban Pot Roast Stuffed With Ham,"Boliche" Recipe

Ingredients:

• 2 lbs. roast
• 6 large garlic gloves, crushed well
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 lb. ground ham
• 3 tbsp. vegetable oil
• 2 medium onions, sliced
• 1" slice of tomato, cut into quarters
• 10 whole black peppers
• 2 bay leaves
• 1 cup dry white cooking wine
• 1 cup water

Directions:

1. Mix garlic with the salt and ground pepper. 
2. Pierce all around, with a thin sharp knife.
3. Using half the garlic mixture, stuff holes. 
4. Using a long, sharp knife, cut an "X" through the center of the roast, length-wise, to make a cavity for the ham. 
5. Pack this cavity with the ground ham. 
6. Spread any leftover garlic mixture on the surface of the roast.
7. In a Dutch oven, heat the vegetable oil. 
8. Brown the roast on all sides. 
9. Add all the other ingredients and bring to a boil. 
10. Cover and lower the heat to a slow simmer. 
11. Cook for 2-1/2 hours, turning the roast every half hour or so. 
12. Slice and garnish with the sauce. Makes 6-8 portions.

How To Make Costillitas, Cuban Style Baby Back Ribs Recipe

Ingredients:

• 6-8 lb lean baby back pork ribs
• 8 Cloves of garlic
• Juice of 3 large lemons
• 1/4 tsp. ground oregano
• 1 cup sour orange juice
• (Or 1 Cup of Orange Juice with the juice of 1 large lime ( I use 1/2 & 1/2 of each)
• 5 tsp of salt
• 2 teaspoon of olive oil

Directions:

1. Cut the ribs in 5 to 7 inches sections. 
2. Wash well under faucet and dry thoroughly with paper towel. 
3. Smash the garlic cloves in a mortar or garlic press.
4. Mix the sour orange juice, lime juice, oregano, garlic, olive oil and 1/ 2 teaspoon of salt. 
5. Set aside about 1/2 cup of this mix ( the marinating sauce) to be used when serving.
6. Place ribs in a large non-metal container and pour the rest of mix over the ribs. 
7. Rub the remaining salt thoroughly on all surfaces of the ribs. 
8. Place in the refrigerator and let stand for 2 to 3 hours.
9. Set you gas or charcoal grill to low and place ribs so that they are not exposed to direct flame. 
10. Cook slowly for about 30 - 45 minutes. 
11. Time will depend on the temperature of the your grill .
12. Cook very slowly to insure tenderness. 
13. Turn ribs once or twice while cooking. 
14. Once they are cooked, increase the heat to high or in the case of a charcoal grill place ribs over direct high charcoal heat in order to brown. 
15. Turn as needed to brown both sides well.
16. Serve with black beans and rice

How to Make Argentinian Chimichurri Sauce Recipe

Ingredients:

Combine in a jar:

• 1 chopped sweet pepper
• 1 chopped, skinned and seeded tomato
• 1 chopped onion
• 2 chopped garlic cloves
• 2 chopped bay leaves
• 2 tablespoons chopped parsley

Separately mix:

• 1/2 cup oil
• 1 cup vinegar
• 1 teaspoon salt
• 1 teaspoon cracked black peppercorns
• 1 teaspoon oregano

Directions:

1. Combine both mixtures and mix thoroughly.
2. Cover and leave for 12 hours before using.
3. It will keep for several weeks in the refrigerator.

How to Make Panamanian Arroz Con Pollo Recipe

Ingredients:

• 1 chicken, cut up
• 3 cloves garlic (less if preferred)
• 1 sweet pepper
• 2 onions
• 1 tomato
• 1 & 1/2 cups of rice
• 3 cups of water
• saffron or bijol

Directions:

1. Fry chopped onions, sweet pepper, tomato, and garlic in a little bit of oil.
2. Add water, saffron/bijol, chicken and washed rice.
3. Cover and cook over a low flame until done, stirring once or twice during cooking.
4. Will take approximately 50 minutes -- make sure chicken and rice are done.

How to Make Venezuelan Hallacas Recipe

The hallaca (pronounced AH-JAC-KA) is the main Venezuelan Christmas dinner dish. It was created by the slaves during the colony times. They put the left-overs of their master's Christmas festivities in a bit of cornmeal dough, wrapped this with banana leaves and cooked to mix the flavors.

Ingredients

Just some of the ingredients for Hallaca:

• * A whole leg of pork cutting up filthy thinly
• * Two or three roasting hens
• * 1 can of mock duck or 1 packet of tofu marinated pieces.
• * 500g of cooked and mashed new potatoes.
• * 50g of almonds.
• * 4 white onions.
• * 2 red onions.
• 2 carrots, 6 Brussels sprouts, and a handful of green beans (or another similar combination of vegetables).
• 1 can of artichoke hearts.
• 1 can of asparagus.
• 1 can of chickpeas.
• 1 head of garlic.
• 1 packet of mi-cuit (half dried) tomatoes or 1 tube of tomato paste.
• 4 red bell peppers.
• 2 green bell peppers.
• 100g of mixed vine fruit.
• 20 prunes.
• jar of green olives.
• 1 jar of mixed pickles in mustard sauce.
• 1 jar of capers.
• 3 leeks.
• 2 packets of spring onions.
• 1 large bunch of herbs (coriander (cilantro), thyme, parsley, celery).
• 1 Tsp of black peppercorns.
• 1 tsp of coriander seeds.
• 1 tsp of cumin seeds.
• 1 Tsp of annatto seeds (also called "achiote" or "onoto").
• 1 kg of instant polenta meal (coarse corn meal).
• 1 roll of kitchen string.
• 1 kg of banana leaves (for wrapping, not for eating!).
• 250 ml of olive oil.
• 1 vegetable stock cube.
• 1 mushroom stock cube.
• Marmite, soya sauce and chili sauce to season.

Directions:

Leaves:

1. 1. With a damp cloth wipe the banana leaves.
2. 2. Heat the banana leaves with a flame (gas cooker, camping fire, etc). The leaves turn softer and darker, with a distinctive smoky smell.
3. 3. Cut the hard rim without shredding the leaves. Cut in 30 cm segments along the transversal veins.

Polenta dough:

1. In a small pan, warm (at very low heat) 5 Tsp of olive oil with the annatto seeds for 20 minutes. The oil should turn red.
2. In the meantime, fry in a deep pan the spices (cumin, black pepper, and coriander seeds) in 2-3 Tsp of olive oil. Cut the white onions in slices and add to the pan. 
3. Add 5 cups of boiling water. 
4. Add the stock cubes and a Tsp of Marmite to season. 
5. Add the green part of the leeks plus the white part of 2 leeks in 1-inch chunks. 
6. Cut 1 and a half packet of spring onions and add to the pan. 
7. Add all the herbs (keep some parsley to garnish) and the garlic head cut in halves.
8. Simmer this broth for 15 minutes.
9. Put the content of the pan in a food processor and liquidise it.
10. Strain it very well keeping the liquid and discarding the solid waste (may want it to make vegetable cakes, up to you). 
11. Put the broth in a large bowl and add the red oil (previously strained to remove the annatto seeds).
12. 6. Pour the water content of the olive and the caper jars in the bowl. 
13. Add the polenta meal, 1 cup at a time, stirring very well. 
14. The consistency should be smooth. Mix the mashed potatoes with the polenta dough.
15. 7. Make a small test for the consistency of the dough. 
16. Wrap 1 Tsp of dough with a small segment of banana leaf. 
17. Wrap it in aluminum foil and boil it in water for 15 minutes. 
18. If the cooked dough maintain the shape of the banana leaf "package", the dough is OK. If it crumbles or comes out half dissolved in water, then add more polenta meal.
19. If it comes out rock hard, then add more water to the dough.
20. Rectify the salt as well.

Fillings:

1. 1. Grill peppers: Rub olive oil in two red bell peppers and grill them.
2. 2. Remove the skin and seeds and cut in 1cm wide strips.
3. 3. Put them apart in a small bowl.

Sauce:

1. 1. Slice two red onions. Chop the rest of the spring onions and a leek.
2. 2. Stir fry quickly.
3. 3. Liquidise the mi-cuit tomatoes, two red peppers and two green peppers and add to the stir fry onions and leek. Stir for a minute.
4. 4. Add soya sauce, chili sauce and ground cumin to season. Add some cooking wine if you want. Let it simmer for another minute.
5. 5. Add some wheat or corn flour to thicken. Put the sauce apart in a bowl.

Small bowls:

1. 1. Vegetables: shred the carrots and Brussels sprouts, mix with the green beans, chopped. 
2. Put them apart in a bowl.
3. 2. Soak the vine fruit in cooking wine or replacement. 
4. Put it apart in a small bowl.
5. 4. Soak prunes in cooking wine or replacement. 
6. Put in a small bowl.
7. 5. Drain chickpeas and put them apart in a small bowl.
8. 7. Put pickles apart in a small bowl.
9. 8. Blanch and toast the almonds, and put them apart in a small bowl.
10. 10. Drain and chop the mock duck into 1cm cubes and put them in a small bowl.
11. 11. Put the olives apart in a small bowl.
12. 12. Put the capers apart in a small bowl.
13. 13. Drain the artichoke hearts, cut in quarters and put them in a small bowl.
14. 14. Drain the asparagus and put it in a plate.

Hallaca

Wrapping the hallaca:

1. 1. Cut a 35 cm long piece of aluminum foil and put it over the table. Cover with a banana leaf, the transversal veins along the horizontal axis. Rub oil on front face of the banana leaf. Put a bit more than half a ladle of dough in the centre of the leaf. Extend with a spoon to cover a 14cm-diameter circle.
2. 2. Put 1 Tsp of Sauce in the middle. Put 1½ Tsp of shredded vegetables over the sauce. Put 2 olives and 2 capers, one on each corner of the dough. Keep placing the rest of the fillings as in a collage: 1 tsp. of vine fruit, 1 prune, 2 tsp. of pickles, 1 Tsp of chickpeas, 3 cubes of mock duck, 1 asparagus, 2 strips of grill pepper and some leaves of parsley.
3. 3. Wrap this with the banana leaf (not against the veins). Fold the foil to seal the ends of the banana leaf packet. Then, fold the foil to wrap the whole packet. Tie it with kitchen string. Repeat for the rest of the dough (see diagrams below).
4. 4. Boil the hallacas covered in water for 20-30 minutes. You may have to do this in batches unless you have a huge cauldron. Drain the hallacas and let them cool for 10 hours. Put them in the fridge or freezer. Heat the hallacas in boiling water, simmering for 10 minutes before eat them.

How to Make Cuban Imperial Rice Recipe

Ingredients:

• 2 large chicken breasts (skinned and deboned)
• 1 cup rice
• 1 can tomato paste (4 oz)
• 1/2 cup Parmesan cheese (grated)
• 1/2 cup bell pepper (diced)
• 1/2 cup white onion (diced)
• 1/4 cup green peas
• 6 tablespoons mayonnaise
• 3 garlic cloves (minced)
• Olive oil
• Dash of salt
• Dash of red pepper

Directions:

1. Wash chicken breasts and add to a large pot, adding water until the chicken is completely covered. Bring to a boil, then simmer. Add minced garlic clove, and cook uncovered until the chicken is cooked.
2. Remove chicken, and save the broth in the pot. Shred the chicken into large chunks using two forks, then set aside.
3. Add a few tablespoons of olive oil to a saucepan over low heat. Add the diced bell pepper and onion, saute until the onion is translucent. Add the tomato paste and chicken, bringing mixture to a boil. Reduce heat and simmer uncovered for 10 minutes. Add peas, and cook uncovered for 5 minutes. Mix in a dash of salt and red pepper, remove from heat and set aside.
4. Add cup of rice to the chicken broth mixture, and one teaspoon of ground annatto seed or achiote paste (for color). Cover pot and cook for about 15-20 minutes until the rice absorbs most of the broth. Add mayonnaise to the cooked rice, mixing well.
5. Preheat oven to 350°F. Spread half of your rice mixture to the bottom of a glass baking dish. Add the shredded chicken on top of the rice, creating a layer. Add the remaining rice mixture to the top of the chicken, pressing down with a spatula to make everything firm and even. Sprinkle the parmesan cheese on top of the last layer. Bake in oven for 10-15 minutes, remove before cheese starts to brown.
6. Optional: Add a thin layer of mayo to the top layer of rice after removing from oven. It sounds unusual, but it's an extremely popular way for Cubans to enjoy this dish.

How To Make Colombian Roasted Chicken Legs With Lime Recipe

I had some extra chicken legs thawed in the refrigerator that I didn’t use when I recently made my chicken soup for myself while I was sick. I still wasn’t feeling well and I needed something simple and easy to make using the ingredients that I already had at home, as I still wasn’t feeling up to going to the supermarket. So, I was thinking all night what I could make with them and the result were these chicken legs with lime.

They were delicious, packed with flavor and very easy to make and I only used a few ingredients. If you prefer, you can use chicken thighs instead. Enjoy!

Ingredients:

• 6 chicken drumsticks, skin on
• 2 tablespoon olive oil
• Juice of ½ lime
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• Salt and pepper
• 1 ½ limes, sliced
• Fresh cilantro for garnish

Directions:

1. Mince and mash garlic to a paste with ½ teaspoon salt, then transfer to a large bowl. 
2. Stir in olive oil, lime juice and cumin. 
3. Toss chicken within marinade until coated. 
4. Cover, put in the fridge and marinate for at least 1 hour.
5. Position a rack in the center of the oven and heat at 425°F.
6. Place the chicken on a baking sheet and roast for about 15 minutes. 
7. Take the baking sheet out the oven and place the lime slices on top of the chicken evenly.
8. Continue roasting until the chicken is cooked through, about 40 minutes more and serve.

How To Make Argentina Empanadas Recipe

Ingredients:

• 4 cups unbleached flour
• 4 tbsp vegetable shortening
• 1/2 tbsp salt
• 2 onions
• 1 green bell pepper
• 1/2 kg tenderloin
• 1/3 cup seedless raisins
• 1/4 cup green olives, finely chopped
• 1 bunch green onions, minced
• 1 hard-boiled egg, minced
• paprika
• salt
• crushed red pepper

Directions:

1. Finely dice the beef.
2. In a medium-size frying pan, melt 2 tbsp vegetable shortening. 
3. Dice the onion, bell pepper and add to the pan. 
4. Saute over medium heat until the onion starts to turn golden.
5. Add the diced meat.
6. Season to taste with salt, red pepper, and paprika.
7. Saute, stirring occasionally, until the beef turns brown on all sides.
8. Remove the frying pan from the heat. 
9. Mix in the egg, the raisins, the olives, and the green onions. 
10. Allow to cool until it drops to room temperature.