Shredded Meat Cuban Style (Ropa Vieja cubana)

                                          Picture from Allrecipes

Ingredients:

1 tablespoon vegetable oil

2 pounds beef flank steak

1 cup beef broth

1 (8 ounce) can tomato sauce

1 small onion, sliced

1 red bell pepper, seeded and sliced into strips

1 green bell pepper, seeded and sliced into strips

2 cloves garlic, chopped

1 (6 ounce) can tomato paste

1 teaspoon ground cumin

1 teaspoon chopped fresh cilantro

1 tablespoon olive oil

1 tablespoon white vinegar

Preparation:

Heat vegetable oil in a large skillet over medium-high heat.

Brown the flank steak on each side, about 4 minutes per side.

Transfer beef to a slow cooker.

Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar.

Stir until well blended.

Cover, and cook on High for 4 hours or on Low for up to 10 hours.

When ready to serve, shred meat and serve with white rice and black beans.

Serve 4.

From Allrecipes

Black Beans Cuban Style (Frijoles Negros estilo cubano)

Ingredients:

1 pound bag black beans, rinsed and picked over

1 tablespoon vegetable oil

1 yellow onion, diced

4 cloves garlic, minced

2 teaspoon salt

1 bunch cilantro, minced

Enough water

Preparation:

Soak the beans overnight in a large pot. In the morning, drain the water and set beans aside.

In a large Dutch oven, heat the oil over medium high heat.

Add the onion and sauté for about six minutes, until soft and translucent.

Add two cloves of the garlic and continue cooking for another thirty seconds.

Add the beans to the onion and garlic mixture and enough water to cover everything by an inch.

Bring beans to a boil then cover (leaving a small crack open), reduce heat and simmer for one hour.

After an hour, stir the beans and add the remaining two garlic cloves and minced cilantro.

Return to a simmer and cook another hour until beans are tender and the cooking liquid is thick.

Stir occasionally while cooking.

Once cooked, add salt and additional minced cilantro if desired.

Serve beans over white rice, puree, serve as black bean soup or save for additional uses.

Serve 6.

Benihana Style Chicken Fried Rice

Ingredients:

1 can (8 ounces) peas, drained 

2 ounces cooked chicken

8 ounces steamed rice

8 shrimps, previously cooked

2 eggs

2 tablespoons onion, chopped

2 tablespoons carrot, chopped

2 tablespoons green onion, chopped

2 tablespoons green peas

1 teaspoon sesame seed

3 tablespoons butter

1 teaspoon oil, used for cooking veggies

2 teaspoons soy sauce

⅛ fresh ground black pepper

2 cloves garlic, minced

1 teaspoon fresh grated ginger

¼ teaspoon sesame seeds

⅛ teaspoon salt

Preparation:

Scramble eggs and chop after cooking.

Sauté chopped onion, green onion, seasoning and carrots in the oil until done and mix with 

chopped scrambled egg, shrimps and chicken.

Break off chunks of steamed rice and mix with vegetable, egg and chicken.

Add sesame seed, minced garlic, ginger, salt and pepper, stirring well.

Add butter and soy sauce into the mixture, stirring well until done.

You can serve this excellent plate combined with some other recipes of our collection.

Serve 2.

Braised Veal Breast with Artichokes

Ingredients:

1 bone-in breast of veal cut into 6 ribs (about 6 lbs.), plus trimmings

⅛ Kosher salt

⅛ freshly ground black pepper

 4 teaspoon unsalted butter

4 teaspoon extra-virgin olive oil

12 cloves garlic, unpeeled and lightly crushed

5 sprigs fresh thyme

5 fresh sage leaves

4 yellow onions, chopped

2 ribs celery, chopped

1 sprig of fresh rosemary

4 pounds tomatoes, quartered, or two 28-ounces cans whole peeled tomatoes, drained

2 cups white wine

4 cups veal stock

4 large trimmed artichoke hearts with stems

1 lemon, juiced

1 cup baby spinach, for garnish

Preparation:

 Heat oven to 275˚.

Season veal with salt and pepper.

Tie each rib crosswise with three lengths of kitchen twine spaced 1"–2" apart and trim excess twine with scissors.

Melt butter and 2 teaspoons oil in an 8-qt. Dutch oven, over medium-high heat.

Working in batches, add veal ribs and trimmings and cook, turning occasionally, until well browned.

Transfer veal to a plate, reserving liquid in pot.

Return pot to medium-high heat.

Add garlic, thyme, sage, onions, celery, and rosemary and cook, stirring occasionally, until browned, about 10 minutes.

Add tomatoes and cook, stirring, for 5 minutes.

Add wine and boil until reduced to 1 cup, about 10 minutes.

Add reserved veal ribs and trimmings, and any juices from the plate, along with veal stock. 

Bring to a simmer, cover, and bake until veal is tender, about 2 hours.

Transfer veal to an aluminum foil-lined baking sheet; set aside.

Skim fat from surface of cooking liquid.

Set a fine strainer over a 4-qt. saucepan; strain cooking liquid.

Reserve garlic and discard remaining solids.

Bring cooking liquid to a boil, reduce heat to medium-high, and simmer until liquid has thickened and coats the back of a spoon, about 30 minutes. Season sauce with salt; keep warm.

Meanwhile, put artichokes and lemon juice in a large pot of salted water.

Bring to a boil, reduce heat to medium-low, and simmer until artichokes are just tender, 12–15 minutes.

Drain artichokes and let cool; slice lengthwise into ½ “-thick strips.

In a 12" skillet, heat remaining oil over medium heat.

Add artichokes and sauté until golden brown, about 5 minutes.

Remove pan from heat and season artichokes with salt; keep warm.

To serve, heat oven to broil and arrange a rack 6" from broiler element.

Brush veal with some of the sauce, transfer to oven, and broil until caramelized, 3–5 minutes. 

Using a spatula, divide veal between 6 serving plates and spoon some of the sauce over top of each.

Arrange artichokes and reserved garlic around veal and garnish with baby spinach.

You can serve this awesome recipe with some other from our collection.

Serve 6.

Vegetable Lo Main Delight

                                          Picture from Grandma’s kitchen

Ingredients:

8 ounces angel hair pasta

¾ cup chicken broth

¼ cup soy sauce

1 tablespoon cornstarch

2 tablespoons canola oil

1 ¾ cups sliced celery

1 ¾ cups sliced mushrooms

1 ½ cups sliced red bell peppers

½ cup sliced onion

2 cups bean sprouts

1 ¼ cups snow peas

1 cup chow mein noodles

Preparation:

Cook pasta using package directions; drain well.

Combine the broth, soy sauce and cornstarch in a small bowl and mix well.

Heat canola oil in a large skillet or wok over medium-high heat.

Add celery, mushrooms, bell peppers and onion.

Sauté until celery is crisp-tender, about 3 minutes.

Stir in bean sprouts, snow peas and broth mixture.

Cook until thickened and almost boiling, about 4 minutes.

Cook, stirring continually, for 1 minute.

Combine vegetable mixture and pasta in a large bowl and toss to mix well.

Sprinkle chow mein noodles on top of the mixture.

Serve immediately.

You can combine this recipe with some other from our collection.

Serve 4.

From Grandma’s kitchen

Crock Pot Beef and Broccoli

Recipe from: Bsrecipe
Image Credit:Stephanie

                                   
Crock Pot Beef and Broccoli

“Super easy and super tasty” Stephanie

Ingredients:

1 pound boneless beef chuck roast, sliced into thin strips

1 cup beef consommé

½ cup soy sauce

⅓ cup brown sugar

1 tablespoon sesame oil

3 garlic cloves, minced

2 tablespoons cornstarch

2 tablespoons sauce from the crock pot after being cooked

8 fresh broccoli florets

Hot previously cooked rice

Preparation:

 Place beef in a crock pot.

 In a small bowl, combine consommé, soy sauce, brown sugar, oil, and garlic.

Pour over beef....

Read more and enjoy this amazing recipe and many more when visiting  Bsrecipe

You can combine this excellent plate with some other from our collection.

Serve 4.

Banana Nut Muffins

Ingredients:

1½ cups all-purpose flour

½ cup sugar

2 teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon nutmeg

1 medium banana

1 large egg, lightly beaten

½ cup milk

⅓ cup butter, melted

½ cup chopped walnuts

Preparation:

Preheat oven to 375°F.

Line 12 muffin cups with paper liners.

Combine the flour, sugar, baking powder, cinnamon and nutmeg in a medium bowl.

Mash the banana In another medium bowl.

Add the egg, milk and butter. Mix well.

Add the banana mixture into the dry ingredients and stir until combined.

Stir in the walnuts.

Spoon the batter into the muffin cups.

Bake until the muffins spring back slightly when touched, 20–25 minutes.

Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Yield 12 muffins.

Cucumber and Tomato Salad

Picture from: jennysteffens
Image Credit: jennysteffens

                                     

Ingredients:

2 cucumbers, peeled, thinly sliced

½ small red onions, thinly sliced

2 cups of cherry tomatoes, halved

½ cup of Greek feta cheese

½ cup of olive oil

½ cup of white wine vinegar

¼ cup of sugar

1 teaspoon of dried Italian seasoning

1 teaspoon of sea salt

½ teaspoon of fresh ground black pepper

Preparation:

In a bottle with lid combine olive oil, white wine vinegar, sugar, Italian seasoning, ground black 

pepper and salt.

Shake and mix it until all ingredients are mixed...

Read more and enjoy this amazing recipe and many more when visiting jennysteffens

You can combine this recipe with other from our collection.

Serve 4.

Chicken à la King

                                          Picture from Grandma’s kitchen

Ingredients:

1 cup fresh peas or 1 (9-ounce) package frozen peas

1 large carrot, sliced

1 large leek, chopped

1 cup mushrooms, sliced

1 ¼ cups chicken broth

¼ cup butter or margarine

⅓ cup flour

¾ cup milk

¼ cup cooking sherry or apple cider

2 cups cooked chicken, chopped

1 teaspoon dried tarragon

⅛ teaspoon salt

⅛ fresh ground black pepper

6 squares corn bread

Preparation:

Combine peas, carrots, leeks, mushrooms and broth in a medium saucepan.

Simmer, covered, until vegetables are tender.

Drain, reserving vegetables and broth.

Melt butter in a large saucepan over medium heat.

Add flour.

Cook, stirring continually, for 1 minute.

Whisk in reserved broth, milk and sherry. Reduce heat.

Cook, whisking continually, until thickened, about 2 minutes.

Add chicken, vegetables, tarragon, salt and pepper.

 Heat to serving temperature.

Split corn bread squares into layers; place on plates.

Spoon chicken mixture over corn bread.

You can combine this plate with some others from our collection.

Serve 6.

Variation from Grandma’s kitchen

Potatoes Romanoff

Ingredients:

3 large potatoes, scrubbed

2 cups large curd cottage cheese

1 cup sour cream

2 tablespoons chopped green onions

1 teaspoon salt

1 clove garlic, minced

1 cup shredded Cheddar cheese

1 teaspoon paprika

Preparation:

Place the potatoes in a large saucepan.

Add enough water to cover the potatoes.

Bring to a boil over medium-high heat.

Cook until tender, about 22 minutes; drain well.

Rinse with cold water; drain again.

Peel and cut into cubes.

Preheat oven to 350°F.

Lightly butter a 2-quart baking dish.

Combine potatoes, cottage cheese, sour cream, green onions, salt and garlic in a large bowl 

and mix well.

Spoon potato mixture into prepared baking dish.

Sprinkle with Cheddar and paprika.

Bake until mixture is heated through and Cheddar is melted, about 25 to 30 minutes.

You can combine this excellent recipe with some other from our collection.

Serve 6.

Coconut Cake

                                                 Picture from Saveur

Ingredients:

FOR THE CAKE:

16 tablespoon unsalted butter, softened, plus more for pans

2 ½ cups cake flour, plus more for pans, sifted

1 teaspoon baking soda

1 teaspoon kosher salt

1 cup buttermilk

1 tablespoon vanilla extract

2 cups sugar

5 eggs

FOR THE FROSTING:

4 egg whites

½ teaspoon cream of tartar

2 ½ cups sugar

¼ cup light corn syrup

1 teaspoon kosher salt

2 teaspoon vanilla extract

¾ cup fresh coconut water

3 cups freshly grated coconut

Preparation:

Pre-heat oven to 350°F.

Make the cake: Butter and flour two 9″ round cake pans, and set aside.

Whisk together flour, baking soda, and salt in a medium bowl; set aside.

Whisk together buttermilk and vanilla in a medium bowl; set aside.

In the bowl of a stand mixer fitted with a paddle, cream butter and sugar on medium-high speed 

until pale and fluffy, about 3 minutes.

Add eggs one at a time, beating well after each addition. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high, and beat until batter is smooth, about 5 seconds.

Divide batter between prepared pans, and smooth top with a rubber spatula; drop pans lightly on a counter to expel large air bubbles.

Bake cakes until a toothpick inserted in middle comes out clean, about 35 minutes.

Let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool.

Using a serrated knife, halve each cake horizontally, producing four layers; set aside.

 Make the frosting: Place egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk, and beat on medium-high speed until soft peaks form; turn mixer off.

Bring sugar, syrup, salt, and ½ cup tap water to a boil in a 2-qt. saucepan over high heat, stirring to dissolve sugar; attach a candy thermometer to side of pan, and cook, without stirring, until thermometer reads 250°F, 4–5 minutes.

Turn mixer to medium speed, and very slowly drizzle hot syrup into beating egg whites.

Add vanilla, and increase speed to high; beat until meringue forms stiff peaks and is slightly warm to the touch, about 3 minutes.

To assemble the cake: place one layer on a cake stand, drizzle with 3 tablespoon coconut water

Spread with 1 ½ cups frosting, and sprinkle with ½ cup grated coconut.

Top with another cake, drizzle with 3 tablespoon coconut water, spread with 1 ½ cups frosting, and sprinkle with ½ cup coconut.

Place another cake over frosting, drizzle with 3 tablespoon coconut water, spread with 1½ cups frosting, and sprinkle with 12 cup coconut; top with remaining cake and drizzle with remaining coconut water.

Cover top and sides with remaining frosting, and cover outside of cake with remaining coconut, pressing it lightly to adhere; chill cake to firm frosting.

Serve chilled or at room temperature.

Serve 10.

Variation from Saveur