Las mejores empanadas de carne

Hay algunas cosas de Tita Elvie que siempre recuerdo, como que rezaba el rosario todos los días sin falta e incluía una larga letanía con los nombres de cada uno de sus familiares muertos al final de cada rosario. No se olvidaba de nadie. Recuerdo cómo se dedicaba tranquilamente a las tareas domésticas sin quejarse por muy cansada que estuviera. Y guardaba todas y cada una de las sobras, ya fueran tan grandes como media cazuela de lasaña o tan pequeñas como dos gambas pequeñas. Pero, sobre todo, recuerdo su cocina.

Tenía un repertorio de platos que eran los favoritos de su familia. Este plato de carne era mi favorito. No medía los ingredientes. Simplemente lo mezclaba todo. Así que las medidas son mías. Ella tampoco tenía un nombre para este plato, así que le di un nombre español porque siempre me hace pensar en algo que te podrían servir en España con una ensalada verde y un buen vaso de vino Tempranillo.

NOTA: Mi proporción de caldo y vino es 1 taza de caldo de ternera : ½ taza de vino. Puedes hacer tanta salsa como quieras añadiendo tanto caldo y vino como quieras siguiendo esta proporción. A mis hijos les gusta mucha salsa, pero yo empezaría con 1 taza de caldo y ½ taza de vino, y luego iría subiendo dependiendo de lo salseado que quieras el plato.

Receta de Orejas de cerdo en salsa de tomate un poco picante

Pastelon Cubano / Meat Pie #PlantainLasagna

This broken olive mix is a family favorite and is popular in both Calabria and Sicily. Castelvetrano olives from Sicily are becoming more readily available in major supermarkets, and if you have access to them, they are a great choice for this salad. Many Italian-American delis sell “colossal Sicilian” olives, which also work well. You can toss a few spoonfuls of this mixture on hot pasta in the winter, or on cold rice or quinoa when the weather is warmer. It’s also a great way to dress vegetables, seafood and common meats. Find this recipe and more in the second edition of our best-selling cookbook, The Mediterranean Cookbook for Diabetes. To order it directly from the American Diabetes Association, click here.

Meat with olives

Heat oil over medium-high heat in a 12-inch skillet. Add beef and cook for 7 to 8 minutes, until browned on all sides. Transfer beef to bowl of slow cooker.

Reduce heat under skillet to medium. Add the sliced onions, peppers, and garlic. Cook 3 min., stirring often. Add ¼ cup water to skillet and cook 1 min., stirring and scraping up any browned bits. Transfer contents of skillet to slow cooker bowl, along with the tomato sauce. Cover and cook 6-7 hours on low, until tender.

Receta de La original Morcilla blanca

Reduce heat under skillet to medium. Add chopped onions, peppers and garlic. Cook for 3 minutes, stirring frequently. Add 1/4 cup water to skillet and cook for 1 minute, stirring and scraping up browned bits. Transfer the contents of the skillet to the bowl of the slow cooker, along with the tomato sauce. Cover and cook for 6-7 hours, over low heat, until tender.

Remove meat to a bowl and shred. Return the meat to the slow cooker bowl and add the olives. Season with salt and pepper to taste. Serve meat over rice. Add cilantro as a garnish.

“lamb in soy sauce recipe” “recipes from

Crush the garlic together with the spices. In an earthenware bowl place the diced meat pieces, the cut lemons, oil, lemon juice, garlic and spices. Cover and let it cook in the oven for 2 hours.

Place a strainer with the semolina inside a steamer and cook for approximately 40 minutes. Remove the strainer from the steamer and repeat the process 4 more times, moistening with salt water and oil while working with your hands.

Crush the garlic together with the spices. In a clay pot place the diced pieces of meat, the cut lemons, oil, lemon juice, garlic and spices. Cover and let it cook in the oven for 2 hours.

Receta de Milanesa de res rellena de queso y jamón

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.