Free Cooking & Recipes

Archive for June, 2009

chipas bread

Chipas an Argentinean Cheese Bread

Chipas look like Indonesian Meatball but it is not.

INGREDIENTS of Chipas

1 egg
2/3 cup milk
6 ounces shredded Italian cheese blend
3 tablespoons butter, melted
1 3/4 cups tapioca starch
1 cup self-rising flour

How to Cook Chipas

1. Preheat oven or microwave to 350 degrees F (175 degrees C). Oil a baking sheet with cooking spray and set aside.
2. Stir together egg, milk, cheese, and butter in a large bowl. Sprinkle in tapioca starch and flour; stir in to form a dough. Knead dough for two minutes on a lightly floured surface, then roll into golf ball-sized pieces, and place onto prepared baking sheet.
3. Bake in preheated oven until golden brown, 10 to 15 minutes.

Chicken Guisada a Recipe from Mexico

Ingredients of Chicken Guisada

4 Large Chicken Pieces
3 Garlic Cloves
3 Bay Leaves, crushed
2 teasp Salt
2 tbsp Corn Oil
1 teasp Freshly Ground Pepper
3 Tomatoes, chopped
1 Onion, chopped
1 Serrano Pepper, chopped

Instructions to cook Chicken Guisada or pollo guisado.

1. Place chicken, garlic, bay leaves and salt in a large saucepan, cover with water and bring to the boil. Reduce the heat, cover and simmer for 40 minutes or until tender.
2. Remove the chicken from the pan then skin, bone, and shred the flesh.
3.  Heat the oil in a large frying pan, add the shredded chicken and  sauté for a few minutes until lightly coloured.
4. Add the remaining ingredients mix well, cover and  cook over a low heat for 10 minutes. Serve hot with rice.

Like Buffalo Chili Recipe, this recipes serve in the hot condition. Enjoy this Mexican Recipe.

Mexiacn Buffalo Chili Image

Ingredients of this Mexican Buffalo Chili recipe:

675g/1-1/2lb Buffalo Mince

1 Large Onion, halved and thinly sliced
2 Garlic Cloves, crushed
2 x 400g/14oz tins Chopped Tomatoes
2 heaped teasp Chili Powder
2 Jalapeno Peppers, very thinly sliced
1 Large Green Capsicum (  sweet pepper ), thinly sliced
2 x 400g/14oz tins Red Kidney Beans
Water

Instructions to cook this Mexican Buffalo Chili recipes.

1. Heat a large saucepan until very hot. Add the meat and brown on all sides.
2. Add the onions and garlic and continue to fry, stirring, for 2-3 minutes.
3. Add the remaining ingredients and mix well then add enough water to barely cover.
4. Bring to the boil then reduce the heat, cover and simmer for 1 hour, stirring from time to time. Serve hot.

Italian Tiramisu

Tiramisu an Italian Recipes

INGREDIENTS of Italian Tiramisu :

• 6 egg yolks
• 3/4 cup white sugar
• 2/3 cup milk
• 1 1/4 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1 pound mascarpone cheese
• 1/4 cup strong brewed coffee, room temperature
• 2 tablespoons rum
• 2 (3 ounce) packages ladyfinger cookies
• 1 tablespoon unsweetened cocoa powder.

1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
4. Arrange half of soaked ladyfingers in bottom of a 7×11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

Apple Empanada

Empanada de Manzana

Empanada de Manzana Spanish

Ingredients of Empanada de Manzana :

• 1 egg
• 1 teaspoon sugar
• Pinch of salt
• 2 teaspoons active dry yeast
• 1/2 cup whole milk, heated to lukewarm (90º to 100ºF)
• 2 tablespoons unsalted butter, at room temperature
• 2 1/2 cups all-purpose flour, plus extra for dusting

Filling of Empanada de Manzana :

• Olive oil for preparing the pan
• 5 tart apples, halved, peeled, cored, and cut lengthwise into 1-inch-thick slices
• 5 tablespoons sugar
• 3 tablespoons apricot jam (optional)
• 1 egg, lightly beaten

Preparation to cook Empanada de Manzana :

To make the dough, in a large bowl, whisk together the egg, sugar, and salt until blended. In a small bowl, dissolve the yeast in the warm milk and let stand for about 5 minutes, or until foamy. Add the yeast mixture and the butter to the bowl with the egg mixture and mix well.

Add about half of the flour and mix with a rubber spatula or wooden spoon until completely incorporated. Add the rest of the flour a little at a time, continuing to mix with the spatula. When all the flour has been added and the dough becomes difficult to mix, turn the dough out onto a lightly floured work surface and knead until well blended and elastic but not sticky, about 10 minutes.

Place the dough in a large bowl, cover with a damp kitchen towel, and let rise at room temperature for about 1 1/2 hours, or until about doubled in size.

Preheat the oven to 450ºF. Brush a 10 by 15-inch baking sheet or an 11-inch pie pan with olive oil.

Lightly flour the work surface. Punch down the dough and divide into 2 pieces, one slightly larger than the other (the larger portion will form the bottom crust, and the smaller portion the top crust). Using a rolling pin, roll out the larger portion into a sheet about 1/4 inch thick and slightly larger than the baking sheet or pie pan. Transfer the dough to the prepared pan. Using your fingers, press the dough over the bottom and up the sides of the pan. Pierce the dough with fork tines in several places to prevent bubbles from forming.

Layer the apple slices neatly and evenly over the dough. Sprinkle the apples evenly with the sugar and then brush with the apricot jam, if desired. Roll out the second portion of dough into a thin sheet slightly smaller than the bottom crust. Carefully lay it over the filling. Trim any raggedy edges.

Using your fingers, press the edges of the top and bottom crusts together, sealing them securely. Trim off any excess dough. Pierce the top of the dough several times with the fork tines to allow steam to be released during baking. Brush the top with the beaten egg. Brush the top with the beaten egg.

Place the empanada in the oven for 30 minutes, or until nicely browned. Transfer to a wire rack and let cool in the pan. Serve warm or at room temperature, cut into squares or wedges.

a piece Empanada de manzana

Ingredients

*  24 Manila or small littleneck clams
* 1 tablespoon coarse sea salt
* 4 cups water
* 1/3 cup olive oil
* 2 cloves garlic, finely minced
* 1/2 teaspoon hot red pepper flakes (optional)
* 1 tablespoon all-purpose flour
* 1 !/2 teaspoons salt
* 2 tablespoons chopped fresh flat-leaf parsley
* 1/2 cup dry white wine
* 2 pounds hake fillet, cut into 16 pieces
* Salt
* 4 white asparagus, freshly cooked or canned, halved crosswise
* 2 hard-boiled eggs, peeled and quartered lengthwise, for garnish
* Chopped fresh flat-leaf parsley for garnish.

How to Cook this recipes :

Hake Fillets & Clams in Salsa Verde (Merluza y almejas en salsa verde)

Hake Fillets with Clams in Salsa Verde

Scrub the clams under cold running water, discarding any that fail to close to the touch. In a large bowl, combine the clams, coarse salt, and water to cover and let stand for at least 30 minutes or up to 2 hours so that the clams release any sand trapped in their shells. Drain.

In a large saucepan, combine the clams with the 4 cups water and bring to a boil over medium-high heat. Cover and cook for about 5 minutes, or until they open. As the clams cook, uncover the pan occasionally and stir with a wooden spoon to encourage them all to open at about the same time. Drain the clams, reserving the cooking liquid. Discard any clams that have not opened.

In a large cazuela, heat the olive oil over high heat. Add the garlic and red pepper flakes, if using, and fry, stirring often, for 1 to 2 minutes, or until the garlic begins to turn golden. Sprinkle the flour over the garlic and stir with a wooden spoon until the mixture is well blended. Add 3 cups of the reserving cooking liquid and the salt, parsley and wine. Decrease the heat to medium and boil, stirring occasionally, for 5 minutes, or until the sauce thickens slightly. Add more cooking liquid if you prefer a thinner sauce. Rotate the cazuela in circular motions over the burner to mix all the ingredients, and boil gently for 2 minutes, or until the sauce is blended and looks whitish green.

Sprinkle the hake pieces with the salt and place in a single layer in the sauce. Cook, turning once, for 2 minutes on each side, or until opaque at the center when tested with a knife tip. Add the clams and asparagus, shake the pan gently to prevent sticking, and simmer for 2 more minutes so heat all the ingredients through.

Garnish with the egg wedges and sprinkle with the parsley. Serve immediately Merluza y almejas en salsa verde. Mmm it is yummie…