spanish food

Ingredients   nonstick cooking spray  1 pound catfish fillets, cut into 6 equal pieces 4 teaspoons Soulful Seasoning (see recipe on page 34) ½ cup egg substitute 1½ cups cornmeal 1 teaspoon vegetable oil ¼ cup chopped onion 2 cloves garlic, finely chopped 1 pound collard greens, chopped Preparation  1. Place an oven rack on the bottom level of the oven. Preheat oven to 400˚F. 2. Spray a baking sheet with nonstick cooking spray. 3. Sprinkle both sides of fish with Soulful Seasoning. 4. Dip fish into egg substitute and roll in cornmeal. 5. Arrange fish on a baking sheet so that the pieces do not touch. Bake for 20 minutes. 6. Reduce heat to 350˚F and bake until crust is golden and fish flakes easily, about 5 minutes more. 7. While the fish is baking, heat oil over medium heat in a large skillet. 8. Sauté onion and garlic until tender, about 3 to 5 minutes. 9. Add collard greens and cook, stirring often, until they turn bright green an...

Ingredients   nonstick cooking spray  2¼ cups chopped cauliflower florets  1 tablespoon vegetable oil 1 medium onion, chopped 1 (8-ounce) package mushrooms, sliced 4½ cups (about 6 ounces) of beet, mustard, or collard greens, finely chopped  ½ teaspoon garlic powder ½ teaspoon onion powder 1 teaspoon brown sugar ½ teaspoon salt 1 ⁄8 teaspoon ground cayenne pepper ¾ cup shredded lowfat Cheddar cheese 1 cup lowfat milk ¾ cup egg substitute ¾ cup baking mix Preparation  1. Place an oven rack in the middle of the oven. Preheat oven to 375˚F. 2. Spray a 10-inch pie dish with nonstick cooking spray and set aside. 3. In a microwave safe bowl, microwave cauliflower on high for 3 minutes, or steam it on the stovetop. 4. Pour vegetable oil into a 12-inch skillet and heat over medium heat. 5. Sauté onion and mushrooms until tender, about 5 minutes . 6. Add greens, garlic powder, onion powder, brown sugar, salt, and cayenne pepper...

Description  Impossible Bisquick Pies are very possible to do in a snap. With a few short steps, Bisquick recipes like this one are done and ready to eat. Homemade Bisquick recipes are perfect for any meal. Ingredients • 1 pound ground beef • 1 cup onion; chopped • 2 cloves garlic; chopped • 2 teaspoon chili powder • 1 /2 teaspoon dried orega • 1 /2 teaspoon salt • 1 /4 teaspoon pepp  • 8 ounce enchilada sau • 2 /3 cup tortilla chips; crus • 2 cup cheddar cheese; shredded • 1 1 /4 cup milk • 3 eggs  3 /4 cup Bisquick Instructions 1. Heat oven to 400 degrees F.   2. Grease 10" pie plate. Brown ground beef with onions, then drain grease. Stir in garlic, chili powder, oregano, salt, pepper and 1/2 cup of enchilada sauce. 3.sprinkle crushed tortilla chips evenly in the pie plate. Top with 1‐1/2 cup of the cheese; spread with meat mixture. 4.beat milk, eggs and Bisquick until smooth, 15 seconds in blender on high. ...

Description  Easy Italian recipes are the best Italian recipes, and this simple dish is proof of that. Make delicious, inexpensive food that all will enjoy. Experience authentic Italian culture through its food with easy Italian recipes. Ingredients  • 8 cabbage leaves • 2 tablespoon salad oil • 1 medium onion, finely chopped • 1 /2 pound mushrooms, finely chopped • 1 cup quick‐cooking white rice • 1 /4 cup Parmesan cheese • 1 /2 teaspoon salt • 1 /4 teaspoon pepper • 14 ounce jar spaghetti sauce • 1 /2 cup mozzarella cheese, shredded Instructions  1. Trim rib of each cabbage leaf very thin. In 11‐inch by 7‐inch baking dish, cook cabbage leaves and 2 tablespoons water, covered, in microwave on High 8 to 10 minutes until tender; drain. Set aside . 2. In 2‐quart casserole, cook oil and onion, covered, on High 3 minutes. Add mushrooms; cook, covered, 3 to 4 minutes until tender. Stir in uncooked rice, cheese, salt, and pepper.      ...

Ingredients • 2 tablespoon butter  • 3 tablespoon brown sugar, packed  • 1 1 /2 cup red seedless grapes • 1 1 /3 cup Bisquick baking mix • 1 /4 cup sugar  • 1 /3 cup milk  • 2 tablespoon vegetable oil  • 1 /2 teaspoon almond extract • 1 egg Instructions 1. Preheat oven to 350 degrees F.     2. Halve grapes. Melt butter in 8 x 8‐inch pan. Sprinkle brown sugar over melted butter. Arrange grape halves on brown sugar mixture.     3. Mix remaining ingredients; beat well 30 seconds. Pour over grapes.   4. Bake 35 to 40 minutes or until done. Immediately invert onto heatproof serving plate.    5. Let pan remain a few minutes before removing. Serve warm with sweetened whipped cream, if desired.

Ingredients  • 3 bacon slices, diced 1/2 cup onion, minced • 1 /2 cup celery, minced • 2 cup water  • 3 teaspoon c  • 2 cup potatoes, minced  • 2 cup milk or soy/rice mi • 2 cup liquid non‐dairy creamer, • 3 cans corn, cream style   • 2 tablespoon margarine Instructions  Fry diced bacon until crisp, remove from pan. Add minced onion and celery to bacon grease and saute until limp.   .  Combine above in crock‐pot with water, bouillon, potatoes, margarine and corn.   . Cover and cook on low 7 to 9 hours.   .  Add milk and cream, cook 30 minutes more or until heated through.

Ingredients  › 3 eggs  › 1 dessertspoon of vinegar  › pinch of salt if desired  › pepper  › ½ pt or 250ml water   Method  1. Put the water into a saucepan or frying pan, add the salt, pepper and vinegar. Bring to the boil.  2. Break the eggs into the boiling salted water. Simmer gently until the eggs are set (this takes about 2–3 minutes).  3. Serve with toast and beans.

INGREDIENTS  1 Tbsp olive oil 1 carton (10 oz) white button mushrooms, rinsed and quartered 1 C leeks, split into quarters, then sliced into small squares and rinsed well 1 C potatoes, peeled and diced  1 C celery, rinsed and diced 1 C pearl onions, raw or frozen 3 C low-sodium chicken broth 1 lb skinless chicken legs or thighs (4 whole legs, split, or 8 thighs)  2 Tbsp each fresh herbs (such as parsley and chives), rinsed, dried, and minced (or 2 tsp dried)  1 Tbsp lemon juice  1 Tbsp cornstarch  2 Tbsp fat-free sour cream  ½ tsp salt  ¼ tsp ground black pepper PREPARATION  Preheat oven to 350 ºF.  2 Heat olive oil in a medium-sized heavy-bottom roasting or braising pan (a large sauté pan with a metal handle will work as well).  3 Add mushrooms to pan, and cook until golden brown, about 3–5 minutes. Add leeks, potatoes, celery, and pearl onions, and continue to cook until the vegetables become soft,...

INGREDIENTS                                                                               28 -35 min 750 g fresh asparagus  2 onions, thinly sliced 1 litre stock 3 tablespoons olive oil  125 g cream cheese Salt Pepper PREPARATION  Place the oil and onion in a microwaveable dish.  Cook uncovered for 3-4 minutes at 750 W. Cut off the asparagus tips and set aside. Cut the asparagus spears into 5 cm slices, making sure you discard the woody end, and combine with the onion. Cook uncovered for 5 minutes at 750 W. Add the stock, cover, and cook for a further 15-20 minutes at 500 W, stirring from time to time.  Stir in the cream cheese and blend until you are left with a smooth creamy mixture.  Add the asparagus tips. Heat at 750 W for 5-6 minutes...

INGREDIENTS  250 g mushrooms, cleaned and sliced 30 g butter or margarine  1 small onion, thinly sliced 1 ½ tablespoons flour 250 ml of milk 500 g of vegetable stock Salt and pepper PREPARATION  Melt the butter for 1-2 minutes at 350 W in a microwaveable dish.  Add the mushrooms and onion, then cook for  8-10 minutes at 750 W; stir halfway through cooking. Add the flour and stir. Add the stock, continuing to stir.  Cook at 750 W for 6-7 minutes, stirring twice; add the milk and stir.  Cook at 750 W for 3-4 minu  18 -23 min

INGREDIENTS:  1 ripe avocado, chopped into chunks 2 hard boiled eggs, chopped into chunks 1 medium-sized tomato, chopped into chunks Juice from one lemon wedge 2–4 cooked pieces of bacon, crumbled (optional) Salt and pepper to taste DIRECTIONS: 1. Mix all ingredients together, stirring not too much, but just enough to make some of the avocado and egg into mush.  ACTIVE COOKING TIME: 5-10 minutes

INGREDIENTS: ½ lb cooked lump crabmeat (or lobster meat) ½ lb cooked shrimp  ½ lb cooked sea scallops 1 Tbsp of chopped fresh tarragon  2 Tbsp of lemon juice  ½ tsp red pepper flakes Tabasco sauce, to taste Salt to taste 2 avocados Your favorite greens DIRECTIONS:  1. In a medium bowl, combine seafood, tarragon, lemon juice, red pepper flakes and Tabasco sauce and place in the refrigerator for 20 minutes to chill. 2. To make salsa: Combine all the salsa ingredients. For a chunky salsa, stir the ingredients in a bowl. For a smooth salsa, blend in the blender. Letting the salsa sit for a while helps the flavors blend. 3. Cut the avocados in half, remove the pits, and gently scoop the meat out of the shells, keeping the shape intact. Slice each avocado half into thin slices.

INGREDIENTS:  4–5 lbs yellow crookneck squash (or zucchini), sliced 1 onion, finely chopped  6 slices bacon, chopped into pieces ½ lb Italian sausage (spicy or regular) 1 lb raw shrimp (peeled/deveined/tails off), chopped into bite-sized pieces  2 eggs Butter, if needed for sautéing Optional seasonings: salt, pepper, Cajun seasoning or hot sauce DIRECTIONS:  1. Preheat oven to 350°F. 2. Cook the bacon and sausage together in a large soup pot or other deep pot. When fat begins to render, add the onion.  3. Sauté until bacon is slightly crispy, sausage is crumbled and cooked, and onion is soft. Add the sliced squash (it may be easiest to add it in several batches) and stir to coat with meat and rendered fat. 4. Turn the heat to high. If the sausage and bacon have not rendered enough fat to cook the squash, then add some butter to the pot. The squash is done once it is slightly browned and there is no liquid sitting in the pot. By this time, ...

INGREDIENTS:  6 eggs  ¼-½ cup cooked meat, cut or crumbled into small pieces ½ cup diced vegetables  ¼ tsp salt  1/8 tsp ground pepper 1/8 cup mayonnaise 1/8 cup water Optional:  ¼ cup shredded cheese, onions, and lightly drained salsa DIRECTIONS:  1. Preheat oven to 350°F. Generously grease 6 muffin tins with butter or coconut oil or for easier removal line with paper baking cups. The baking cups also help the muffins hold their shape .  2. In a bowl, beat the eggs. Add meat, vegetables, salt, ground pepper, and any other ingredients and stir to combine.  3. Spoon or scoop into the muffin cups. Bake for 18–20 minutes until a knife inserted into the center of an muffin/ omelet comes out almost clean. The omelets will continue to cook for a minute or two after removed from the oven.  4. Remove the omelets from the muffin cups and serve, or cool completely and store for another day           ...

T I M E 30 minutes   I N G R E D I E N T S  1-16 oz box Notta Pasta Fettuccine  4 tablespoons butter  1 small onion, minced 3 tablespoons potato starch* 3 cups whole milk  1 teaspoon salt  1/2 teaspoon fresh ground pepper  1/2 teaspoon dried thyme leaves 1 bay leaf 1/2 cups shredded sharp (yellow) Cheddar cheese  1/2 cup shredded Parmesan *Potato starch is found in the baking aisle or Kosher food section of the grocery store. D I R E C T I O N S  1. Put a large pot of salted water on to boil. Butter a 9”x13” baking dish.  2. Melt butter in a medium sized saucepan over a low heat. Add onion and cook until soft. Add potato starch and whisk until incorporated.  3. Add milk, salt, pepper, thyme and bay leaf. Whisk constantly until thickened and smooth. Bring sauce just to a boil and add Cheddar and Parmesan. Stir until cheeses are melted.  4. Remove bay leaf and keep cheese sauce on lowest simmer,...

T I M E 15 minutes to assemble  5 minutes to cook Total Time: 20 minutes  I N G R E D I E N T S  1-16 oz box Notta Pasta Spaghetti  1/2 cup firmly packed basil leaves 1/2 cup firmly packed Italian parsley (flat leaf) 1/2 cup grated Parmesan cheese  1/4 cup, plus 2 tablespoons pine nuts, lightly toasted 2 cloves garlic 1 teaspoon salt  1-12 oz jar marinated artichokes, in oil  1/2 cup ricotta cheese  2 tablespoons lemon juice  1 tablespoon olive oil D I R E C T I O N S  1. Put a large pot of salted water on to boil.  2. Add to a food processor fitted with a metal blade the basil leaves, parsley, Parmesan, 1/4 cup of pine nuts, garlic and salt. Process until finely minced. 3. Add undrained artichokes, ricotta and lemon juice. Process until a smooth and creamy consistency. 4. Boil Notta Pasta according to directions on box and drain, reserving 1/2 cup of pasta water. Rinse pasta quickly under cold water...

INGREDIENTS  Serves 6-8 1 box Barilla Oven-Ready Lasagne  1 jar Barilla Marinara Sauce  1 quart milk 7 tablespoons butter 5 tablespoons flour Salt, to taste Black pepper, to taste  1 cup Parmigiano-Reggiano cheese, grated and divided 1 pound ground beef PREPARATION  Prep Time: 25 minutes  Cook Time: 25 minutes  • PRE-HEAT oven to 400°F. • HEAT milk in a medium sized pot.  • At the same time, in another similar sized pot, MELT the butter and whisk in the flour and cook for 1-2 minutes.  • Slowly WHISK the warm milk into the roux, bring to a simmer and season with salt and pepper. • REMOVE from heat and stir in 3/4 cup Parmigiano-Reggiano cheese.  • Meanwhile, COOK the beef until slightly brown, add the marinara sauce and 1/2 jar of water, season with salt and black pepper and simmer until it is reduced in a large nonstick skillet.  • SPRAY a 13 x 9 inch glass baking pan with cooking spray. On the b...

A Ingredients  1 lb ground veal  1 lb ground beef 1 lb spinach 4 egg yokes 2 cups Parmesan cheese ½ cup extra-virgin olive oil 1 medium onion 2 carrots  2 celery stalks 1 cup Marsala wine 4 cups crushed tomatoes Salt and pepper to taste  B Ingredients (Béschamel)  3 cups flour  1 cup butter  2 liters milk  1 tsp nutmeg Salt and pepper to taste InSTRUCTIONS - PART A  - Cook meat in casserole dish 30 minutes at 350ºF. - Add vegetables and Marsala wine.  - Add tomatoes and cook for 1 hr/350ºF.  - Salt and pepper to taste. InSTRUCTIONS - PART B  - Grind all product through sausage grinder (or similar).  - Mix product with egg yoke and Parmesan cheese.  - (Meanwhile - Partially cook cannelloni pasta in boiling water). - Lay pasta on cloth and damp dry with napkins.  - Place meat product on pasta and roll into tubes. InSTRUCTIONS - Béschamel PART C (Cook)  - Melt butte...

This panna cotta is delicately flavoured with ginger and coconut essence to retain the lovely caramel creamy taste achieved using the evaporated milk. Increase the ginger and coconut essence if a more intense flavour is desired.  1- Place the evaporated milk, sugar and ginger in a saucepan over a low heat. Stir until the sugar has dissolved. 2- Add the gelatine to the hot water and stir until dissolved. Stir into the milk mixture and mix well (make sure the dissolved gelatine and milk are the same temperature to avoid lumps).  3- Strain the mixture into a jug, discarding the ginger. Stir in the coconut essence. Pour the mixture into 4 x 125ml capacity dishes and leave to cool. Cover and set in the refrigerator for about 4 hours or overnight.  4- Turn the panna cotta out onto serving plates – you may need to quickly dip dishes into warm water or run a knife around the edge of the dishes. Serve with passion fruit and paw paw.   Suggestions ...

To make the cou-cou  1- Mix the cornmeal in a bowl with 600ml water to make a smooth paste. 2 -Boil the okras in 720ml of water until soft (2–3 minutes), the saucepan should be only half-covered to prevent the okra boiling over. Strain the cooked okras, reserving the okra water in a separate bowl. 3- Return the saucepan to the low heat. Add a small amount of the okra water and all the cornmeal mixture and stir. Gradually add the rest of the okra water to the cornmeal mixture, a little at a time, stirring constantly. Stirring the cou-cou (as we say here) takes about 10–15 minutes - it's done slowly and gradually to prevent lumps forming.  4- After adding the last of the okra water, stir the cooked okras into the cou-cou and cook a few minutes more. Stir just enough to blend the okra into cornmeal. The cou-cou is ready when it breaks away from the sides of the saucepan. To make the Jack Mackerel sauce  1- Spray a saucepan with the no-stick cooking spray a...

INGREDIENTS 100g piece day-old rustic bread, crusts removed 3 cloves garlic, crushed 240g (1 1/2 cups) whole blanched almonds 80ml (1/3 cup) sherry vinegar (see note) 100ml extra virgin olive oil 175g (1 cup) seedless green grapes, thinly sliced 45g (1/3 cup) slivered almonds, roasted METHOD Step 1 Soak bread in a bowl of water, drain, then squeeze bread to remove excess moisture. Step 2 Process soaked bread, garlic, whole almonds and 375ml (1 1/2 cups) water in a food processor until very smooth. Transfer to a large bowl or container, stir in vinegar, oil and 500ml (2 cups) water, then season with salt and pepper. Cover and refrigerate for 4 hours or until well chilled. Step 3 Ladle soup among bowls. Scatter with grapes and slivered almonds.

  1 cup white sugar 3 eggs 1 (14 ounce) can sweetened condensed milk 1 (12 fluid ounce) can evaporated milk 1 tablespoon vanilla extract Directions Prep 20  m Cook 1  h Ready In 1  h  20  m Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil. Bake in preheated oven 60 minutes. Let cool completely. To serve, carefully invert on serving plate with edges when completely cool.

1 tablespoon butter 1 tablespoon olive oil 1/4 cup finely chopped onion 2 tablespoons chopped fresh garlic 1 cup tomato sauce 15 cherry tomatoes, halved 1/2 cup chopped green olives 1/4 cup deli marinated Italian vegetable salad, drained and coarsely chopped 1 dash black pepper 1 dash cayenne pepper 1 dash paprika 6 (4 ounce) fillets cod fillets   Prep 20  m Cook 15  m Ready In 35  m Heat butter and olive oil in a large skillet over medium heat. Cook and stir onions and garlic until onions are slightly tender, being careful not to burn the garlic. Add tomato sauce and cherry tomatoes, and bring to a simmer. Stir in green olives and marinated vegetables, and season with black pepper, cayenne pepper, and paprika. Cook fillets in sauce over medium heat for 5 to 8 minutes, or until easily flaked with a fork. Serve immediately.