In all honesty, I can't remember where I found this recipe but it is ABSOLUTELY delicious. it's a good fansified meal.
Churrasco with Chimichurri Sauce
1 (1 ½ #) sirloin steak 2 t dried oregano
1 ½ c cilantro sprigs 2 t dried thyme
1 c white vinegar 2 t black pepper
¾ c chopped onion 1 t salt
2 t ground cumin 6 garlic cloves chopped (1/4 c)
3 bay leaves Chimichurri sauce
1. Trim fat from steak and set aside. Combine cilantro and next 9 ingredients (cilantro through bay leaves) in a large zip-lock plastic bag. Add steak to bag and seal. Marinate in refrigerator for 3 hrs, turning occasionally. Remove steak from bag and discard marinade.
2. Prepare grill
3. Place steak on grill rack coated with cooking spray; grill steak 8 min on each side or until desired degree of doneness. Let stand 3 minutes. Cut steak diagonally across grain into thin slices. Serve with Chimichurri sauce.
¼ c white vinegar 2 T extra virgin oil
½ t salt 6 garlic cloves
3 bay leaves 2 jalapenos, stems removed
1 c minced fresh parsley ¼ c minced fresh oregano
1. Place first 6 ingredients in a blender; process until smooth. Add parsley and oregano. Stir well.
Shea, churrasco in chimichurri sauce is one of my favorite dishes!! SOOOOOOOO YUMMY. We puertoricans eat it a LOT.
"Easy Cake" (ok, it's really called "Dump Cake," but that name just sounds gross)
can of crushed pineapple
can of cherry pie fillilng (or any other fruit filling)
box of yellow cake mix
stick of butter
chopped pecans or walnuts (however much you want!)
Preheat oven to 350.
Spread the crushed pineapple in the bottom of a baking dish. (medium or large--they both work)
Spread the pie filling on top of the pineapple.
Pour the yellow cake mix on, but don't stir.
Sprinkle chopped nuts over the layers.
Thinly slice the butter and lay the slices on top. (you can even use less butter and it still comes out great)
Bake at 350 for 1 hour
I'd never tried basil with salmon but it was a nice light flavor so you could still really taste the salmon.
Grilled Salmon with Garlic, Lemon, and Basil
2 tablespoons chopped fresh basil
2 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
1/2 teaspoon grated lemon rind
2 garlic cloves, minced
4 (6-ounce) salmon fillets
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
To prepare sauce, combine first 5 ingredients in a small bowl; set aside.
To prepare fish, heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with salt and pepper; add fish to pan. Cover and grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce.
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Since Darian loves soups here is one puertorican recipe.
Asopao de Pollo
· 1-1/2 cup short-grained rice
· 3 garlic cloves, pressed
· 2 peppercorns
· 2 medium onions, peeled
· 2 sweet chili or banana peppers
· 4-6 culantro leaves or 6-8 sprigs of cilantro (fresh coriander)
· 2-1/2 teaspoon salt
· 3 tablespoons plus one teaspoon olive oil
· 1 whole chicken cut into pieces
· 1/2 teaspoon oregano
· 1/2 cup tomato sauce
· 8 cups water or chicken stock
· 1 cup of frozen sweet peas
· 1 4-ounce can of whole, roasted pimento peppers, sliced
· 1 can asparagus tips
Rub the chicken with salt, pepper and oregano and one teaspoon olive oil and set aside for 30 minutes. In the blender, purée the garlic, onions, peppercorns, chili peppers culantro and sweet peppers, with the remaining olive oil. In a large caldero sauté the sofrito purée for 5 minutes over medium-low heat. Brown the chicken pieces to seal in their flavor. Add the tomato sauce and the chicken stock or water to the chicken and bring to a boil. Cover, reduce heat and simmer for 10-15 minutes. Rinse the rice under cool running water until it runs clear. Drain the rice and stir into the soup pot. Raise the heat and bring to a boil once more. Reduce heat to medium and cook uncovered for 20 minutes, stirring occasionally. Add the peas and cook for an additional 5-10 minutes or until the asopao is as liquid or dry as you prefer. Heat the sliced pimentos and the asparagus in their juices. Drain and use to garnish each plate of asopao. (Serves 6)
You can add any other vegetable you like....For Darian add some carrots and brocolli...(he loves it)
Here is another Soup
Asopao de gandules con bolitas de platano /soup of gandules (don't how to say it in english) with platains
Bolitas de plátano
2 large green plantains, peeled and shredded in food processor
1/4 tsp. crushed garlic
dash of salt
2 cans gandules
2 quarts chicken stock
2 tablespoons olive oil
½ cup diced cooking ham
½ cup sofrito
1 cup tomato sauce
2 cups short-grain rice
½ pound West Indian pumpkin, peeled and diced
1/2 tablespoon salt, or to taste
olives and capers
1/3 cup chopped cilantro
Form dumplings from 1/2 tablespoonfuls of shredded plantain, garlic, and salt. Set aside.
In a large caldero, combine the gandules and the stock. Heat until boiling.
While the stock and gandules boil, fry the ham in the oil for a few minutes, then add the sofrito and cook about 4 more minutes. Add tomato sauce and simmer over medium heat for 5 minutes.
Add the ham and sofrito and the rest of the ingredients to the stock and simmer for 30 minutes, or until the rice is cooked and the soup has thickened. Add the cilantro just before serving.
what happened to the whole list of recipes that was posted before?? there were great recipes there!! :confused:
This is the previous thread that you wanted Deb. I hope this stays up so we can reference it when we need it.