Free recipes blog

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:

6 pork loins
125 g tamarind
1 cup seedless prunes
1 cup red wine
3 garlic cloves
4 tbsp cocoa
3 tbsp tomato sauce
2 tbsp sugar
2 tbsp orange marmalade
1 tbsp mustard
1 tbsp oil
1 tsp ginger
1 tsp cinnamon
1 tsp vanilla
1/4 tsp cloves
Salt and pepper

Preparing:

Marinate pork loins with garlic, mustard and oil.

Boil for 5 minutes the tamarind with prunes and wine.
Remove from the heat, remove the seeds of tamarind, liquefy and sift.
Add the remaining ingredients and mix well.
Cover with plastic the pork loins with the sauce and let stand for 2 hours.

Place pork loins in a pyrex without grease, cover with aluminum and bake at 175°C (350°F) for 30 minutes.