ARROZ AL HORNO (BAKED RICE)
Combine pork belly, black pudding and bacon lardons in this Spanish rice dish. Meaty and filling, it feeds eight with little effort and is perfect for a cold night
Provided by Diana Henry
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 15
Steps:
- Heat oven to 200C/180C/gas 6. Heat half the oil in a deep frying or sauté pan (or shallow casserole dish) measuring around 30cm in diameter. Over a high heat, colour the pork belly slices on each side in several batches, then transfer to a bowl. Add the remaining oil to the pan and lower the heat to medium, then add the black pudding and bacon and fry all over for several mins. Remove with a slotted spoon. Fry the onion and peppers for around 10 mins until soft and pale gold, then add the tomato and cook until soft. Add the garlic, smoked paprika and chilli flakes and cook for another 2 mins, then put the pork, black pudding and bacon back in the pan. Add the beans, stock and whichever herb you're using, and bring everything to the boil.
- Sprinkle the rice around the pork belly, pushing it underneath the stock. Let the stock come to the boil again, season well, then transfer to the oven (leave it uncovered). Cook for 20 mins without stirring, then check to see how the rice is doing. The rice should be tender and the stock absorbed. If it's not ready, put back in the oven for another 5 mins, then check again. Taste for seasoning.
- Squeeze lemon juice over the top and drizzle over some extra virgin olive oil just before serving, if you like.
Nutrition Facts : Calories 563 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1.3 milligram of sodium
CARNE FRIA AL ESTILO DE CUBA - (COLD MEATLOAF CUBAN STYLE)
This is another recipe that my friend Vicky Gomez gave me - it is for a type of meatloaf. She makes it by poaching it(wrapped in foil)and then serves it cold and sliced very thin on crackers or toasted pita or cocktail breads. I used most of her ingredients but instead of poaching it - I made it in the oven. We use this as an appetizer or canapés as well. Didn't allow for chilling or cooling times, which is approximately 10-12 hours.
Provided by Manami
Categories Meat
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 300ºF.
- Mix all ingredients well by hand except for breading ingredients.
- Divide into 3-4 portions and roll each into a cylinder or log about 1-1/2"-2" in circumference.
- Place in plastic wrap; shape into logs and refrigerate for about 2 hours, until the meat is firm to the touch.
- First, roll the logs in beaten egg and then in Italian seasoned breadcrumbs or cracker meal or dry bread crumbs.
- Roll each log separately and wrap in foil making sure the seams are well sealed.
- Place on an ungreased baking sheet.
- Bake for an hour.
- Remove from oven DO NOT open foil.
- Allow to cool until it reaches room temperature.
- Refrigerate for 8 hours or overnight.
- Cut into thin slices and serve cold with toasted pita chips, Carr's water biscuits, or Parmesan rosemary crisps.
- As a nice topping, you can use a slice of hard boiled egg and a strip of red pimento on top.
Nutrition Facts : Calories 164.4, Fat 8.8, SaturatedFat 3.1, Cholesterol 108.1, Sodium 434.1, Carbohydrate 7.7, Fiber 0.6, Sugar 0.9, Protein 12.8
ITALIAN HORN COOKIES
My family has been making these delicate fruit-filled cookies for generations. They're light and flaky, with the look of an elegant old-world pastry. -Gloria Siddiqui, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in ice cream. Divide into 4 portions. Cover and refrigerate for 2 hours. , On a lightly floured surface, roll each portion to 1/8-in. thickness. With a fluted pastry cutter, cut into 2-in. squares. Place about 1/2 teaspoon filling in the center of each square. Overlap 2 opposite corners of dough over the filling and seal. Sprinkle lightly with sugar. , Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are light brown. Cool on wire racks. If desired, dust with confectioners' sugar before serving.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
PAN DE HORNO (REAL SPANISH BREAD)
The intro to this recipe reads: "Ah yes, I can smell it now... fresh bars of bread from a panadería. Mmm. The texture and flavor is hard to find in the American supermarket. I searched in vain for a recipe for spanish bread. Finally, I begged a kind baker in Spain to reveal his secret to the magical delight. Here is the real recipe, in all its glory. Mind you, it isn't the easiest to make, but oh the rewards. Feel free to share this recipe with your friends, as long as you include my name and web address, so others can contact me with comments. Thanks!" Dean Derhak - [email protected] - http://www.xmission.com/--dderhak/recipes.html There is no yield amount given or times given for baking so don't count on the times given, I just had to put something in. If you have made bread it will make this one easier
Provided by Annacia
Categories Yeast Breads
Time 4h40m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix the yeast in the warm water let sit in a warm place for 10 minutes.
- Mix the salt with the flour and run through a fine mesh, allowing it to fall into a large bowl.
- Using your fingers, mix in the oil or butter.
- Slowly pour in the raised yeast while working the dough with your hands so as to produce a firm dough.
- Place the dough on a flat surface with some flour sprinkled on it.
- Knead the dough until it becomes firm and elastic.
- Grease the bowl and place the dough in it. Cover the bowl with a moist sheet and set in a warm place until the dough has doubled in volume.
- Once again, remove the dough and knead it again over a floured tabletop, to remove air pockets and until the dough feels smooth. Return the dough to a covered bowl and let it rest, 15 minutes should be sufficient.
- Cut the dough as desired to form bars, loafs or balls and place on greased pans.
- Cut slits in top of bread as desired.
- Let bread raise on pans 30 more minutes or until the tops of the bars begin to flatten.
- Place in a very hot oven (450 degrees F) for 30 o 50 minutes, or until the tops of the bars become toasted and they sound hollow when knocked on the bottom. Remove the bread from the pans and let cool.
- This recipe comes from a panadero.
- It may not come out exactly right the first time, but with practices the results are incredible.
Nutrition Facts : Calories 310.1, Fat 5.3, SaturatedFat 0.8, Sodium 391.7, Carbohydrate 56.3, Fiber 2.4, Sugar 0.2, Protein 8.1
More about "horno econmico recipes"
SOUTHWESTERN BEANS AND CHICOS - COOKING …
From highlandsranchfoodie.com
5/5 (7)Total Time 8 hrs 15 minsCategory MexicanCalories 300 per serving
- Place beans and chicos in a colander and rinse well. Place the beans and chicos in your crock pot, and cover with water by two inches. Soak over night.
- In a fry pan, cook bacon until just crisp. With a slotted spoon remove bacon to a paper towel. Remove most of the bacon grease, reserving two tablespoons. Add onion and cook until translucent, about 5 minutes.
- In a crock pot, add bacon grease, onions, bacon to the chicos and beans. Stir in chile powder. Cook on low all day or until beans and chicos are tender. Salt and pepper to taste.
BAKED CHEESE EMPANADAS OR EMPANADAS DE …
From laylita.com
4.8/5 (172)Category Appetizer, SnackCuisine Ecuadorian, LatinEstimated Reading Time 3 mins
- To assemble the empanadas spoon the cheese and onion mixture on the center of the empanada discs.
- Brush the edges of the empanada discs with the egg whites (this is will help them seal better and keep the filling from leaking while baking) .
20 AUTHENTIC VENEZUELAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
4.9/5 (7)Published Apr 23, 2021Category Recipes
- Venezuelan Arepas. It’s not a true trip to Venezuela without classic arepas. These corn cakes are crispy on the outside and tender on the inside and filled with all things delicious.
- Cachapas (Venezuelan Corn Pancakes) Cachapas are sweet pancakes made from fresh corn batter loaded with corn kernels. Just like American pancakes, cachapas may be topped with butter, cheese, and a variety of jams and spreads.
- Venezuelan Black Beans. Beans are another staple in Venezuelan cuisine. It’s a common side dish to many entrees, including the country’s national dish, the pabellon criollo (more on this later).
- Venezuelan Cheese Sticks (Tequenos) Tequenos are just like mozzarella sticks, only 10 times better. This popular Venezuelan finger food involves a stick of queso blanco covered in dough and baked or fried to perfection.
- Venezuelan Chicha (Rice and Milk Drink) Time for a refreshment! What better way is there to cool you down on a hot summer day than with a glass of cold drink?
- Pabellon Criollo (Venezuelan Meat, Rice, and Beans) I’ve mentioned pabellon criollo in passing, and now it’s time to discuss what this dish is all about.
- Venezuelan Chicken Salad. Venezuelan chicken salad isn’t your typical leafy salad. In fact, it doesn’t contain leafy greens at all. Instead, you get a mix of shredded chicken and mashed avocados.
- Venezuelan Guasacaca (Avocado Sauce) Guasacaca is a creamy sauce made of mashed avocados. Sounds familiar? Yup, the guasacaca is the Venezuelan version of guacamole!
- Venezuelan Chicken Pot Pie. Chicken pot pie is a delicious comfort food sure to turn a frown upside down. It’s called polvorosa de pollo in Venezuela, and I must admit, their version is better.
- Venezuelan Pasticho. It’s Venezuela’s lasagna, and it’s extraordinarily amazing. The layers of al dente lasagna noodles and bolognese sauce are already amazing, but the pasticho has more to offer.
10 - MANUAL DE HORNO ECONóMICO - YOUTUBE
From youtube.com
LECHON SA HURNO ( CRISPY OVEN-ROASTED PORK …
From kawalingpinoy.com
VALENCIAN ARROZ AL HORNO, AN OVEN-BAKED …
From thespruceeats.com
HOW TO MAKE COCHITO AL HORNO (CHIAPAS …
From mexicoinmykitchen.com
PUERTO RICAN CHICKEN (POLLO AL HORNO)
From latinamommeals.com
WHAT DOES HORNO MEAN? - DEFINITIONS.NET
From definitions.net
PAY DE MANGO SIN HORNO SIN GRENETINA- ECONóMICO
From pinterest.com
HORNOS - PETROGLYPH NATIONAL MONUMENT (U.S ... - NATIONAL PARK …
From nps.gov
THE ARCHITECT BAKING BREAD ALONG THE BORDER WALL - GASTRO OBSCURA
From atlasobscura.com
JAMON AL HORNO CON PINA - MEXICAN APPETIZERS AND MORE!
From mexicanappetizersandmore.com
SPANISH DISHES - THE BEST FOOD RECIPES - FACEBOOK
From facebook.com
30 TRUSTY RECIPES THAT WE LEARNED IN HOME EC | TASTE OF …
From tasteofhome.com
CHICO STEW - EDIBLE NEW MEXICO
From ediblenm.com
NEW MEXICO NOMAD RECIPES : CHICOS
From newmexiconomad.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love