Free recipes

Ingredients:

400 g Chinese peas
1/4 cup olive oil
2 tbspchopped cilantro
1 tbsp chopped onion
Salt and pepper

Preparing:

Preheat oven to 200ºC (400ºF).

Mix and blend olive oil with cilantro, onion, salt and pepper.
Place peas on a baking tray and bathe with the mix above.
Bake for 10 minutes.

Ingredients:

6 avocados
1 chopped onion
1 chopped chili
6 tbsp tomato sauce
6 tbsp lemon juice
3 tbsp chopped cilantro
Salt and pepper

Preparing:

Cut avocados in half, retire off the bone and bathe with the lemon juice.
Mix well all the ingredients.
Fill avocados with the filling and serve.

Ingredients:

1 1/4 l chicken broth
1/4 cup yogurt
2 thinly sliced onions
2 garlic cloves, crushed
1 tbsp curry powder
1 tbsp chopped coriander
1 tbsp lemon juice
Vegetable oil

Preparation:

Fry onion and garlic in the oil.
Add curry and fry for 1 more minute.
Add chicken broth and cook over a low heat.
Add cilantro and cook for 15 minutes more.
Add the lemon juice before serving.

Ingredients:

6 bananas, cooked and diced
4 lemons,their  juice
1 cup mineral water
1/2 cup coconut milk
1 chopped onion
1 tomato chopped
1 roll chopped cilantro
1 tbsp soy sauce
1 tbsp sugar
1 tsp ground cumin
1 tsp ground cilantro
1 tsp chili chipotle
1 tsp salt

Preparing:

Marinate all ingredients together for 1 hour.
Refrigerate all night long and serve.

Ingredients:

600 g ground pork
100 g soy germinated
2 Cambray onions chopped
2 tbsp soy sauce
2 tbsp chopped cilantro
1 package won ton wrappers
Salt and pepper
Vegetable oil

Preparing:

Combine pork with soy, onion, cilantro, soy sauce, salt and pepper.
Fill won ton wrappers with the mixture.
Shape of little bags, sealing with the tips of your fingers wet.

Fry the won ton little bags on vegetable oil, drain and serve.

Ingredients:

1/2 cup cheese grinded
1/4 cup parsley
8 oz sour cream
3 tbsp green sauce
2 tbsp cilantro
1 tbsp oregano
1 tbsp pistachio
1 chopped onion

Preparing:

Mix the sour cream with cheese and green sauce.

Process cilantro with oregano, pistachio and onion.
Add sour cream mixture and process.
Cover and refrigerate for 2 hours.

Ingredients:

8 cups shredded cabbage
1 cup carrot, cut into strips
1/2 cup coconut flakes, dry
1/3 cup chopped unsalted peanuts
1/4 cup chopped fresh cilantro
2 peppers, cut into strips
3 tbsp oil
2 tbsp sugar
1 tbsp finely chopped onion
1 tsp salt
1 tsp lemon juice
Lemon gores

Preparing:

Cook onion in oil.
Add cabbage, carrots, coconut, cilantro, chili, sugar and salt.
Cook for 5 minutes over medium heat.

Add the lemon juice.
Serve with lemon wedges and chopped peanuts.

Ingredients:

600 ml chicken broth
175 g rice
6 tomatoes
2 tbsp fresh chopped cilantro
1 tbsp oil
1 tbsp curry paste
1 tsp ground cilantro
1 tsp ground cumin
1 onion chopped large
Salt and pepper

Preparing:

Cut 4 tomatoes in half, remove the heart and reserve.
Cut the remaining tomatoes into large pieces, mix with the chopped cilantro and reserve.

Fry for 3 minutes onion in oil and add the tomato halves, curry paste, coriander, cumin, salt and pepper.
Add rice, fry for 3 minutes and add chicken broth.
Cook over low heat until rice is ready.

Remove from heat and mix with chopped tomatoes.

Ingredients:

1 1/2 kg chopped potatoes
1 1/2 kg “chorizo”
1 chopped onion
1/2 chopped chili pepper
4 chopped garlic cloves
1 roll cilantro/coriander
2 small thyme branches
1/4 tsp “achiote”
Salt and pepper

Preparing:

Cook the potatoes along with “achiote” in a pot.
Add the rest of the ingredients.
Cook to untimed fire for 20 minutes.

Ingredients:

1/2 cup lentils
1/2 cup chopped onion
1/2 cup chopped chili pepper
1 tomato
2 tbsp vinegar
2 tbsp chopped cilantro
2 tbsp chopped parsley
2 chopped garlic cloves
Olive oil
Lettuce leaves

Preparing:

Cook the lentils with the vinegar, salt and garlic.
Let cool them.

Chopped the tomato in pieces.
Mix all the ingredients and serve on lettuce leaves.