Free recipes blog

Ingredients:

12 chicken wings
6 tbsps lemon juice
1 tbsp brown sugar
4 tsp sunflower oil
3 corns, cut into slices
1 piece of ginger, grated

Preparing:

Mix ginger with lemon juice, brown sugar and oil.
Marinate the wings and corn with the previous mixture.

Place wings and corn on skewers and roast for 20 minutes.
Bathe with the ginger mixture and turn them frequently.

Ingredients:

1 litre chicken broth
2 surimi bars
2 cans corn, drained
2 Cambray onions, chopped
2 tbsp cornstarch
1 1/2 tbsp soy sauce

Preparing:

Blend surimi with corn and 1 cup of chicken broth.
Cook the mixture with the rest of the chicken broth and onion until it begins to boil.

Dissolve the cornstarch in 4 tbsp cold water
Add to the soup and cook at low heat for 20 minutes until it thickens.
Season with soy sauce and cook for 10 more minutes.

Ingredients:

1 cup canned corn, drain
1/2 cup long-grain rice
225 g canned pineapple pieces in natural juice, drain reserving their juice
4 scallions, sliced
2 red bell peppers, seeded and diced
3 tbsp golden raisins

Dressing:
1 tbsp groundnut oil
1 tbsp hazelnut oil
1 tbsp light soy sauce
1 tbsp chopped fresh gingerroot
1 garlic clove, chopped

Preparing:

Cook the rice in salted boiling water for 15 minutes.
Drain thoroughly and rinse under cold running water.
Mix the pineapple pices, corn, peppers, scallions, raisins and rice.

Add all the dressing ingredients to the pineapple juice and whisk well.
Season with salt and pepper.
Pour the dressing over the rice salad and serve.

Ingredients:

Mass:
2 kilos corn breaking mass
1 1/2 kilos lard melt
1/2 kilo pork rib
1 goose of 1 1/2 pounds

Filling:
4 cups cooked rice
3 cans chickpeas
2 cans peas (petit pois)
1 jar olives stuffed
1 pound cooked carrot, sliced
1 k vainicas cooked
4 chilli peppers, chopped
60 plums

Preparation:

Mass:
Cook meat with all the desired condiments, and sift the broth.
Add broth to the dough and mix well with wooden spoon.
Place in the fire and cook until it boils, while moving.
Add the lard melt and season with salt to taste.
Remove from the fire.

Place one tablespoon of the dough on banana leaves.
Decorate with all ingredients.
Wrap the tamale in the leaves and tie.

Cook tamales in a large pot with boiling water for 35 minutes.

Ingredients:

1 pound pork tenderloin
1 cup Spirited Cranberry-Apricot Sauce
3 tbsp balsamic vinegar
2 tbsp water
2 tsp cracked black pepper
2 tsp butter
1 tsp lemon pepper
1 tsp vegetable oil

Preparing:

Trim fat from pork and cut crosswise into 8 pieces.
Place each piece between 2 sheets of plastic wrap.

Flatten each piece to 1/2-inch thickness using a meat mallet or rolling pin.
Sprinkle both sides of pork with pepper.

Cook the pork in hte oil for 5 minutes on each side, remove from the pan and keep warm.
Add vinegar and water to pan and cook for 1 minute stirring constantly.
Stir in the Spirited Crandberry-Apricot Sauce and butter and for 1 more minute, stirring constantly.

Serve sauce with pork.

Ingredients:

4 corn cobs
2 sweet potatoes, scrubbed but not peeled
2 tbsp butter, melted
2 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground black pepper
1/2 tsp chilli powder

Preparing:

Preheat the grill.

Mix all the spices together.
Remove the husks and silks from the corn cobs, then cut each one into 4 equal chunks.
Cut sweet potatoes into thick slices.

Brush the corn and sweet potatoes with melted butter and sprinkle with some spice mix.
Cook over medium-hot coals, turning frencuently for 15minutes.
Brush with more melted butter and srpinkle with extra spice mixture during cooking.

Ingredients:

1 turkey
White wine
Cognac
Butter
Salt and pepper

Mashed Corn:
3 elotes
1 cup cream
1/2 chopped onion
4 cloves garlic, chopped
1 tsp corn starch
Butter

Preparing:

Put the cognac, butter, salt, pepper and wine in a syringe.
Inject the turkey with the mixture at various points.

Bake at 180°C (360°F) for 1 hour.
Bathe the turkey every 10 minutes with the same mixture of the remaining syringe.

Mashed Corn:
Cook the corns and take away the corn grains.

Fry butter, garlic and onion.
Add the corn grains and fry for 2 more minutes.
Incorporate the cream and cornstarch and cook for 2 more minutes.

Process all at the end until you get the desired consistency.

Ingredients:

300 g pork meat in pieces
1 onion cut in pieces
1 carrot cut in pieces
2 cups soy germinated
1/2 cup soy sauce
2 tbsp corn oil

Preparing:

Fry the meat in the oil.
Add the onion when it begins to gild.

Lower the fire and add the germinated, carrot and soy sauce.
Cover and cook until the meat is cooked.

Accompany by noodles or rice.