1740 papas con que Recipes

grain rice (rinsed ), pork, water, approx, ready made sofrito sauce, cooked green pigeon peas (gandules, undrained), salt, black pepper, green olives, sazon goya con culantro y achiote, tomato sauce, oil, salt & pepper

water, green pigeon peas (gandules), sofrito sauce, grain rice, sazon goya con culantro y achiote (to taste), tomato paste, oregano, bay leaves, salt, adobo seasoning (to taste), shrimp

chicken pieces, rice, olive oil, sofrito sauce, water, sazon goya con culantro y achiote, adobo seasoning, chicken bouillon cube, tomato paste, cilantro, chopped fresh cilantro (to garnish )

boneless skinlesss chicken thighs, adobo with pepper, to taste, extra virgin olive oil, fresh garlic cloves, minced, onions, finely diced, green peppers, finely diced, water, sazon con azafran seasoning (comes in envelopes in a box, gives color and a distinct flavor to latin dishes), chicken bouillon cubes, goya pitted alcaparrado, sliced, grain rice, goya fancy sliced pimientos

rice, water, olive oil, tomato paste, sofrito sauce, green pigeon peas, undrained, sazon goya con culantro y achiote (to taste), oregano, cilantro, salt (to taste)

sugar, unsalted butter, egg, flour, baking powder, baking soda, buttermilk, lemon rind (grated ) or 1 tbsp orange rind (grated), vanilla extract or 1 tsp lemon extract, pecans (chopped ), sugar

red potatoes, dried onion, minced-divided, olive oil, divided, garlic clove, minced, jalapeno, seeded and chopped, ground beef, dried oregano, cilantro (optional), salt (to taste), black pepper (to taste), black beans, drained and rinsed, sliced mushrooms, undrained, tomato sauce, cheddar cheese, shredded, divided

poblano chiles, salt, farfalle pasta, extra virgin olive oil, onion, finely chopped, garlic cloves, finely chopped, butter, flour, chicken broth, milk, ground cumin, ground coriander, pepper, shredded mexican blend cheese (or a mix of cheddar and queso fresco cheeses), vine-ripened tomatoes, seeded and chopped, avocado, diced, scallions, chopped, lime , juice of

bulk hot italian sausage, italian bread , cut in half lengthwise, beefsteak tomato, sliced, roasted red bell pepper strips, mozzarella cheese, sliced, sliced green olives, sliced black olives, olive oil, balsamic vinegar, dried oregano, dried basil, salt, ground black pepper, diced red onion, chopped garlic

prebaked thin crust pizza crusts, cooked chicken breasts, shredded, vegetable oil, red bell pepper, green bell pepper, red onion, southwest seasoning, mix (could substiute taco seasoning), prepared monterey jack cheese , salsa con queso dip, shredded mexican blend cheese

extra virgin olive oil, ham, chopped, sofrito sauce, sazon goya con culantro y achiote, pink beans, undrained, rice , preferably long grain, chicken broth, roasted red pepper, chopped, bay leaf, dried oregano, crushed, green olives

extra long grain canilla white rice , from goya, vegetable broth or 2 3/4 cups stock, vegetable bouillon cubes , with or 1 without salt, sazon con azafran seasoning , from goya, red bell pepper, seeded and diced, onions or 1/2 large onion, diced, garlic cloves, minced, capers, black pepper, olive oil, and enough to saute, pigeon peas, sea salt, vegan butter or margarine, to saute

pigeon peas, grain white rice, water (depends what type of rice if you use regular long grain rice it s 1 1/2 cups per 1 cup rice, i), pork , cut into little cubes like 1/2 inch big (like shoulder or boneless leg of , etc.), green bell pepper, finely minced, onion, finely minced, garlic cloves, mashed to a paste (through a garlic press), salt , to taste at least 2 tsp, ground cumin (to taste don tsp over do it for this dish or it will over power it), sazon goya con culantro y achiote, at least 1/4 cup olive oil (my grandmother prefers bacon grease or lard leftover from making fried pork rinds to cook this dish,) or lard (my grandmother prefers bacon grease or lard leftover from making fried pork rinds to cook this dish,) or bacon grease (my grandmother prefers bacon grease or lard leftover from making fried pork rinds to cook this dish,)

chicken strips, salsa con queso , cheetos, buttermilk, egg, cornstarch, salt, pepper

guacamole con tostadas, recipe from chef jeff martinez , el chile cafe y cantina, austin, ripe haas avocados, fresh tomato, chopped red onion, chopped cilantro, lime for spritzing

mashed potatoes, onion powder, whole fresh jalapeno, diced (optional), diced green chilies (small can), whole egg, beaten, flour, salt and pepper, mixed peppers, red , bell, yelllow (optional) or 1/4 cup jalapeno pepper (optional), oil

cilantro leaves and stems roughly cut, tomatillo peeled and rinsed, cumin, sugar, sherry vinegar, extra virgin olive oil, oregano, kosher salt, sweet potatoes scrubbed but not peeled, olive oil

graham crackers, salt, unsalted butter, melted, egg yolks, sweetened condensed milk, fresh lime juice, lime zest, mango coulis , recipe follows, chile spiced whipped cream , recipe follows, mangoes, peeled and cored, sugar, heavy whipping cream, sugar, chile powder