Recetas para compartir
Por chef Tortilla soup is so good, but it need not be a searing experience. I have been served tortilla soup with a whole chipotle swimming on the surface, but I don’t recommend it for the novice. Makes 8 Cups1 small onion, finely chopped2–4 cloves of garlic, peeled and minced1 tablespoon vegetable oil6 cups chicken broth (homemade …
Por chef This very hearty soup can be a meal in itself when served with a hot cornbread or French bread (whole grain if available) and a light green salad. Pass a bowl of Salsa Ají with it. I learned to make it in Ecuador, but it is traditional throughout the Andes where potatoes were first domesticated.Although …
Por chef This recipe is the result of my visits to kitchens in Andalucia, Spain, and eating gazpacho every day for a month.That areabecame renowned for gazpacho after its introduction by the Moors long before Columbus discovered America, the home of the tomato and pepper. The ancient soup brought to the Iberian peninsula with the Moorish conquest …
Por chef This soup is full of vitamins, minerals, protein, flavor, and is so easy. I make the recipe for myself and have it for lunch with a fresh green salad. I change the main vegetable depending on the season and what is on special at the market. Makes 4 Cups6 medium scallions, with tops or ½ …
Por chef This is a wonderful soup to serve when you only want soup and salad. Crimini look like miniature portabella mushrooms. If you can’t find crimini mushrooms substitute a nice brown or white button mushroom. Makes 6 to 8 Cups2 cups yellow onion, chopped2 teaspoons butter, melted2 pounds crimini mushrooms, sliced3 tablespoons fresh dill, chopped4 teaspoons …
Por chef It’s a long, long road to guacamole and there are many variations of the dish on the way—most of them loaded with fat. Following the traditional recipe I have shown here, I have added some suggestions for reducing the fat. Makes 2 Cups4 ripe avocados, peeled, and mashed with a fork1 small tomato, chopped1 tablespoon …
Por chef When entertaining guests, it is always a blessing to be able to make some dishes well before the event.This is one that must be made ahead of time so that the flavors will meld and be absorbed into the potatoes. Makes 6 to 8 Servings For the Salad:2 pounds red, new potatoes, un-peeled1 tablespoons canola …
Por Sandra Ingredientes 4 Ajíes amarillos1/4 taza leche fresca 500grs queso fresco 2 yemas cocidas (huevo duro)1/2 taza aceite Preparación Limpiar los ajíes y sacarle las venas.Licuar ajíes con la leche fresca.Agregar el queso fresco hasta obtener una consistencia de salsa.Si esta muy espeso agregar un poco de leche.Anadir las yemas cocidas duras y al final en forma de …
Por Sandra Ingredientes 280grs agua tibia10grs levadura instantanea8grs azucar10grs sal25grs aceite de oliva445grs harina Preparacion En un bowl poner el agua tibia con el azúcar y la levadura. Dejar unos 10 min hasta que la levadura este espumosa.En el bowl de la batidora con el accesorio para hacer pan poner la harina, la sal y el aceite …
Por chef This beautiful salad can be turned into a luncheon entrée with the addition of cooked chicken, shrimps, clams, or scallops. One of my favorites. Makes 4 to 6 Servings 2 bunches fresh spinach, preferably baby sized leaves; stemmed, washed and well-dried (about2 quarts or 2 packages of prepared salad spinach)1 pint fresh blueberries or raspberries, …