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Tag Archives: Garlic


Cuisine: Traditional Venezuelan
Category: Entree
Time: 30 min
Yield: 6
Difficulty: 1

• 1 Chicken
• ½ red onion
• ½ clove garlic
• 1 lemon
• 1 cup lemon mayonnaise
• ¼ cup corn oil
• 2 ripe avocados
• Salt and pepper

1. Place chicken, onion and leek in a pot, add water to cover completely.
2. Cook until soft. Remove chicken and shred.
3. Blend the garlic, oil, avocado, salt and pepper, then mix with mayonnaise and chicken.
4. Mix with lemon juice and serve as a filling for arepas.

• 2 cups corn flour
• 2-1/2 cups water
• 1 tsp salt.

1. Mix everything together into a smooth dough. You could preferible start with water, slowly adding flour. Form small balls and press flat with the hands before frying, grilling or baking.
2. The traditional way of making arepas requires 1-minute grilling or toasting on each side, then baking the arepas in the oven at 400 degrees for about 15-30 minutes.


Cuisine: Traditional Venezuelan
Category: Entree
Time: 40 min
Yield: 20
Difficulty: 1

• 1 lb. ground beef
• Adobo with Cumin, to taste
• 2 teaspoons corn oil
• 1 cup onion, finely chopped
• ½ cup green pepper, diced
• ½ cup red pepper, finely chopped
• 1 tbsp. Minced Garlic 2 cloves garlic, minced
• 1 / 8 cup finely chopped capers Without Seed
• 1 can (8 oz.) Tomato Sauce
• 1 pack Sazon without Annatto
• 2 batches of dough Masarepa prepared according to package directions
• Corn Oil for frying

1. Season meat with Adobo. Heat the oil in a skillet over medium-high heat.
2. Cook meat until no longer pink. Add the onion, pepper, garlic, capers, tomato sauce and seasoning.
3. Cook stirring frequently until it has evaporated most of the liquid (about 20 minutes). Allow to cool.
4. Prepared dough should be moist and hold together, but without sticking to fingers.
5. Start with about ½ cup of batter and make a ball with the palm of their hands.
6. Work on a nonstick sheet of waxed paper, flatten the ball to form a circumference of 5 inches and about 1 / 8 inch thick.
7. Spread a tablespoon generous filling over half the circumference and using the wax paper, close the dough to form a semicircle. To seal and trim the edges, press the edge of the bowl upside down on the semicircular empanada. Repeat the process to make all the pies.
8. In a large pot, heat over medium-high heat ½ inch oil until hot but not smoking.
9. Fry pies in batches, turning once or twice until lightly browned.
10. Drain on paper towels. Do not saturate the pot pies or let the oil get too hot.


Cuisine: Italian
Category: Main dish
Preparation time: 20 minutes
Cooking time: 50 minutes
Yield: 8
Difficulty: 1
Cost: $ 15.75

Kitchen Special Tools:
• 1 Baking proof pan

• ½ pound ground chuck
• ½ pound ground spicy Italian sausage
• ½ medium onion, chopped
• 1 clove garlic, minced
• 1 teaspoon ground oregano
• ½ teaspoon ground basil
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 can whole peeled tomatoes with basil, garlic, and oregano
• 1 can tomato sauce
• 1 can tomato paste

Lasagna toppings:
• ½ cup small curd cottage cheese
• 2 ounces grated Parmigiano-Reggiano
• 1 tablespoon freshly chopped parsley leaves
• 1 large egg, lightly beaten
• 6 lasagna noodles
• 1 cup shredded whole milk mozzarella

1. Preheat oven to 350°F.
2. In a large saucepan, combine ground chuck, sausage, onion, and garlic. Cook over medium-high heat until meat is browned and crumbled; drain.
3. Return meat to pan and add oregano, basil, salt, and pepper.
4. Add tomatoes, tomato sauce, and paste. Bring to a boil, reduce heat, and simmer 45 minutes.
5. In a mixing bowl, combine cottage cheese, Parmigiano-Reggiano, parsley, and eggs.
6. Boil a large pot of water, and cook the lasagna noodles for six minutes. Remove from water, brush lightly with olive oil to prevent sticking, and set aside.
7. Pour ¼ of sauce into bottom of a baking pan. Place 3 cooked lasagna noodles on top of sauce.
8. Spread ⅓ of cottage cheese mixture over noodles, top with ¼ of sauce, and ⅓ mozzarella cheese. Repeat layers, ending with sauce, and reserve ⅓ of mozzarella cheese.
9. Bake 45 minutes. Top with remaining mozzarella and bake 15 minutes or until hot and bubbling around edges.

1. Let the Lasagna rest for 15 minutes then serve in a dish or a platter garnished with fresh parsley and garnishes.


Cuisine: Peruvian
Category: Main Course
Preparation time: 15 minutes
Setting time: 3 hours
Yield: 6
Difficulty: 2
Cost: $ 12.75

• 1 pork tenderloin
• freshly ground pepper
• 1 teaspoon cumin
• 2 tablespoons minced garlic
• 3 tablespoons Ají Amarillo Pepper paste (Yellow pepper)
• 1 cup vinegar
• 1 teaspoon salt
• 1 tablespoon annatto powder
• 2 tablespoons olive oil
• 1 cup of brandy (Brandy)
• 1 cup beef broth

1. In a small bowl mix the oil and annatto and reserve.
2. Place the pork in a large bowl and add the cumin seasoning, garlic and vinegar.
3. Let marinate for 2 hours.
4. Heat up oil in a heavy-bottomed pot then add the annatto and fry for 10 minutes.
5. Add the pork and all the liquid.
6. Simmer for about 1 hour or until meat is tender.
7. Serve over mashed potatoes or white rice.