By Susan Bensusan
A Treasury of Recipes from the South American international locations, Mexico and the Caribbean.
Read or Download Latin American Cooking. A Treasury of Recipes from the South American Countries, Mexico and the Caribbean PDF
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Extra info for Latin American Cooking. A Treasury of Recipes from the South American Countries, Mexico and the Caribbean
Bring plenty of salted water to a and cook the broccoli about minutes until barely tender. Drain the broccoli. Heat the butter in a skillet and saute the onion until soft. Add the broccoli and saute, stirring with boil 7 wooden spoon, 2 or 3 minutes more. prepare the meat sauce, heat a To the dish, roll up the broccoli in the tortillas, leaving a floweret sticking out at each end. Arrange the tortillas in a circle around the edge of an ovenproof serving dish. Mound the meat sauce in the center and sprinkle with cheese.
2 cups masa harina (cornflour) 3 tablespoons lard cup water */2 then steamed until the flavors have blended and cooked through. This kind ofpreparation makes them excellent choices for picnic meals. , is 2(1 to or vegetables, or sometimes I hold all to corn-meal dough Tortillas Tortillas 2 1 I teaspoon salt 1 to iy$ cups warm water the flour, salt and baking Sift Combine powder together into a bowl. Cut the lard into the flour masa harina and a bowl. Add the warm water gradually, kneading the mixture until it can be gathered salt in with a pastry blender or 2 knives.
Add the rice, stirring constantly until the rice is lightly- seeded and cut into pieces 3 tablespoons tomato catsup V2 pound Ricotta cheese 6 tablespoons grated Parmesan cheese Combine the rice with the chicken and ham. Season with salt and pepper. Mix the sour cream with the green peppers and tomato catsup. Alternate layers of rice, sour cream mixture and Ricotta cheese in a buttered fireproof dish. Top browned. Add the puree, cover, and cook gently for 20 minutes a layer of rice. Sprinkle with tender.