cooking comp 4 january 2011

[tanhae]

iss bar ap sab ko

Spanish

ki recipes share karni hai

rules

21 january.last date hai phir koi sharing accept nahi ki jaye gi

same sharing bhi accept nahi ki jaye gii

ek member ek hi bar apni dish share kar sakta hai

edit ki hui sharing bhi accept nahi ki jaye gi

[Sadaf Gondal]

Zesty Spanish Nachos Recipe

1 medium-sized bag tortilla chips
4 ounces cheddar cheese, grated
1 ounce Monterey jack cheese with jalapeno peppers, grated
2 scallions, sliced


Heat the broiler.

Spread the tortilla chips on a baking sheet. Sprinkle the grated
cheeses and the scallions evenly over the top. Broil for 2 to 3
minutes, until the cheese has melted.

Serve immediately, with salsa or guacamole.

[Paras]

[Killer]

Spanish Pizza

Ingredients

Lebanese bread
refried beans
cheddar cheese, shredded
spanish onion
1 clove garlic, minced
sour cream
guacamole
tomatoes, diced
olive oil
taco seasoning

Quantities are as desired - feel free to adapt.

Prepare the Lebanese bread and spread the base with refried beans. Dice the onion, tomatoes, etc. Saut� onion briefly with garlic over high heat in a teaspoon of olive oil.

Place pizza on a baking pan sprayed lightly with olive oil and top with the onion.

Bake in a hot oven (450�F) until base is crisp. Top the pizza with remaining ingredients, using cheese last, and place in oven until cheese has melted and become bubbly and lightly browned.

[Hijaab]

[~**IRFAN ~**]

Garlic Shrimp


How to make it

• Shell the shrimp(not necessary to devein them). Sprinkle with salt.
• Heat the oil,garlic and crushed red pepper in a shallow flameproof casserole over med-high heat. When garlic is just beginning to brown,add the shrimp and cook,stirring,about 1 minute,or till just done and firm to the touch.
• Stir in the lemon juice,wine and parsley, Serve immediately preferably in the casserole.
• Also wonderful over linguine for entree. You might want a little more sauce.

[Arslan]

Paella



PAELLA (serves 6)

1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken bullion
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch
of it is all you need for taste but a richer color is desired)
8 oz tomatoe sauce
1 tsp sugar
4 cups of rice
7 cups of water
salt
1/2 lb - 1 lb shrimp, leave shell on
1 lb scallops

Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.

[Igni]

Albondigas (Spanish Meatballs)

Ingredients :
225 g ( 8 oz) minced beef or lamb
1 onion finely chopped
2 garlic cloves, finely chopped
1 tbsp olive oil
250 g tin of chopped tomatoes
1 tbs pimenton picante (Spanish spicy paprika)
pinch of sugar
salt and freshly ground black pepper
fresh thyme, to garnish

Place the minced beef or lamb in a bowl. Add the onion, garlic, salt and pepper. Mix well then shape the mixture into 12 small, firm meatballs. Heat the olive oil in a large frying pan and cook the meatballs for 5 minutes, turning frequently until evenly browned. Add the tomatoes, pimenton and sugar, with salt and pepper to taste. Cover and cook gently for 15 minutes until the tomatoes are pulpy and the meatballs are cooked. Serve hot.

/u

[shaan]

Pollo al Ajillo – Garlic Chicken
Pollo al Ajillo is most popular in central Spain, and is served best with french fries.


Ingredients:


1 chicken (about 3-4 lbs), cut into 18-20 pieces of foughly same size, rinsed and trimmed of all fat
Sea Salt
Olive oil, for frying
All-purpose flour, for dusting the chicken
12 whole-peeled medium-size garlic cloves, lightly smashed, and 10 large garlic cloves, sliced
2/3 cup dry white wine
1/2 dried small red chili, crumbled
1/3 cup chicken broth
2 tsp red wine vinegar
3 tbsp minced fresh flat-leaf parsley

Preparation:

Place the chicken in a bowl and rub it generously with salt. Let stand for about 30 minutes. Preheat the oven to 425F.
Pour olive oil to a depth of 1/2 inch in a heavy ovenproof 12-inch skillet and heat it over medium-high heat until almost smoking. Lightly dust the chicken pieces with flour, shaking off the excess. Add the 12 whole garlic cloves to the skillet and stir to coat with the oil, about 1 minute. Working in two batches, cook the chicken until somewhat crisp and browned all over, 8 to 10 minutes per batch, adjusting the heat so that the oil doesn’t burn. Using a slotted spoon, transfer the browned chickcen pieces to a 12-inch earthenware cazuela or a baking dish of similar size.
Discard the whole garlic cloves. If the oil doesn’t seem clean enough, our it off, wipe the skillet, and add 2 to 3 tbsp fresh olive oil. If it seems fine, our off all but 3 tbsp of it. Heat the skillet over low heat, add the 10 sliced garlic cloves, and cook until very fragrant and just beginning to coloe, about 2 minutes. Add the chili and stir for a few seconds. Add the 1 tsp flour and stir for about 20 seconds. Add the wine and chicken broth and bring to a boil, stirring. Season the sauce with salt to taste and pour it over the chicken. Bake the chicken until it is cooked through, about 15 minutes. Stir in the vinegar and the parsley, coating the chicken evenly with sauce, and serve.

[SenoriTa]

Easy spanish rice recipie

• 1 cup uncooked regular rice shopping list
• 1 medium onion, chopped (1/2 cup) shopping list
• 2 tablespoons vegetable oil shopping list
• 2 1/2 cups water shopping list
• 1 can (8 ounces) tomato sauce shopping list
• 1 small green bell pepper, chopped (1/2 cup) shopping list
• 1 1/2 teaspoons salt shopping list
• 3/4 teaspoon chili powder shopping list
• 1/8 teaspoon garlic powder shopping list

How to make it

• Cook rice and onion in oil in 10-inch skillet over medium heat about 3 minutes, stirring occasionally, until rice is golden brown and onion is tender.
• Stir in remaining ingredients.
• Heat to boiling; reduce heat.
• Cover and simmer about 30 minutes, stirring occasionally, until rice is tender.