Arhive zilnice 27/11/2015

Enjoy a hearty stew with the freshest ingredients of the sea. This recipe calls for a variety of vegetables and seasoning, making the finished product rich and savory. You’ll tackle nearly all of the food groups with minimal effort.

You’ll Need

2 cups chopped onions
2 medium stalks celery, finely chopped
5 garlic cloves, minced
1 28-ounce can diced tomatoes, undrained
1 can diced tomatoes, undrained
1/2 cup dry white wine or water
1 tablespoon red wine vinegar
1 tablespoon olive or vegetable oil
2 1/2 teaspoons lemon-pepper seasoning
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
1/4 cup chopped fresh parsley
1 pound cod filets, cut into 1-inch pieces
3/4 pound shelled uncooked medium shrimp, tails removed
1 6 1/2-ounce can chopped clams with juice, undrained.

Directions
Place a...

4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard
1 1/2 cups water

Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.

Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

INGREDIENTs
1 pork loin roast, bone-in, about 5 pounds
1/2 cup chopped onion
2 tablespoons butter or vegetable oil
3/4 cup water
3/4 cup ketchup
1/2 cup cider vinegar
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
3/4 teaspoon dried leaf oregano
3/4 teaspoon ground paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt1/4 teaspoon dry mustard
1/8 teaspoon pepperdash ground cloves

PREPARATION

Place pork roast on rack in a shallow roasting pan. Roast at 325° for about 20 to 25 minutes per pound, or until about 160° to 170° on meat thermometer.

Meanwhile, make sauce. Heat butter or oil in a skillet over medium low heat; add onion and sauté until tender. Add remaining ingredients; mix well. Simmer for about 15 minutes...

INGREDIENTS
3 tablespoons butter
1/4 cup all-purpose flour
1 tsp. salt
1/8 tsp. pepper
1 1/2 cups milk
1 to 1 1/2 cups shredded cheese
5 medium potatoes, thinly sliced

PREPARATION

Turn potatoes into a buttered slow cooker. Combine butter, flour, salt and pepper together in saucepan over medium low heat. Whisk in milk gradually until no lumps remain. Heat and stir until bubbly and thickened. Stir in cheese to melt. Put sliced potatoes in crockpot; pour cheese sauce over. Cover and cook on low 5 to 7 hours.
Serves 4.