Search results for colombian
In some countries Churrasco is made from filet mignon, skirt steak, or beef tenderloin and pounded thin. In Colombia is made from sirloin (my grocery calls it London Broil cut) and is about 1 to 1 1/2 inch thick. It's marinated in chimichurri sauce then grilled or broiled. -- posted by Ice Cool Kitty
read more »
Add this link to...
Bury
Add to:
| Bookmarks
My husband finally had a great idea for using leftover rotisserie chicken. I used the traditional seasonings with non-traditional methods, still great. These can be frozen before cooking since they are best served fresh. You need frozen empanada dough which is found with the Goya products (there are other brands) and is yellow in color. Or you can make your own using masa harina which would be more authentic. -- posted by Ice Cool Kitty
read more »
Add this link to...
Bury
Add to:
| Bookmarks
A mild chili for a change of pace from the usual red chili. This is often served on hot dogs with cole slaw. Sounds interesting... -- posted by Ice Cool Kitty
read more »
Add this link to...
Bury
Add to:
| Bookmarks
A rich, yet delicate, first course. This cream-based soup made with avocados and potatoes can be served either hot or cold. It is ideal before a fish course. Allow more time if serving cold for the soup to cool and be refrigerated. -- posted by Ice Cool Kitty
read more »
Add this link to...
Bury
Add to:
| Bookmarks
The Caribbean region of my country is one of the gastronomic culture with a more varied and exquisite dishes. This recipe is typical of this region, but the preparation that I present here may vary a little from the traditional. This in order to provide a most practical and rapid, but equally delicious. This rice usually accompanies dishes of the region, particularly fried fish and fried plantains. -- posted by Victoria #2
read more »
Add this link to...
Bury
Add to:
| Bookmarks
As youve read my other recipes for me is important as the main dish as the dessert to finish a dinner. This recipe is ideal to accompany any of your lunches. I recommend you do not prepare for dinner and to consume at night can be a bit heavy. -- posted by Victoria #2
read more »
Add this link to...
Bury
Add to:
| Bookmarks
This is a big favorite of my husband who is from Bogotá. I finally got them almost right, I just lack a little in technique. There really is no substitute for the Colombian queso fresco. These are kind of fun to make because they roll around in the hot oil while they cook. -- posted by Ice Cool Kitty
read more »
Add this link to...
Bury
Add to:
| Bookmarks
This is a hearty breakfast that traditionally was made up of leftovers from the night before. It is made up of three main parts - hogao, a kind of sofrito or salsa; calentado, a mixture of rice and beans; and Desayuno Trancado, thinly slice pork loin, sausage, and scrambled eggs. Makes a great breakfast spread for a special occasion or Sunday brunch. Serve with extra hogao, chopped cilantro, lime wedges, diced onions, arepas, queso fresco, and hot chocolate. -- posted by Ice Cool Kitty
read more »
Add this link to...
Bury
Add to:
| Bookmarks
This is marinated skirt steak that is cooked in sauce. In Colombia this is eaten by many families every week (my husband had it every Wednesday). Serve it with white rice and beans, avocado, and an arepa or corn cake. The recipe makes more hogao than is needed. Just drop the leftovers into your beans! -- posted by Ice Cool Kitty
read more »
Add this link to...
Bury
Add to:
| Bookmarks
You're viewing / Search results for colombian Recipe