Recipes Archives - Page 10 of 10

Spicy chicken stir fry

This spicy chicken stir fry uses hot chili sauce and includes tomato among other vegetables for a juicy, satisfying meal. I love stir-fry! Combining flavors and colors in one dish is very appealing. I also enjoy the combination of vegetables and meat. Add a side of white rice and you are good to go. Although tomatoes are not common in traditional Chinese stir fries, I like to add them from time to time to achieve a saucier stir fry without adding water. Besides, the red hues in colorful tomatoes make great contrast against the green broccoli. Your eyes will thank…

Salmon pasta kale bowl

This salmon pasta kale bowl uses oilve oil as the only accompaniment to the crisp penne pasta. This bowl feeds one. Adjust recipe quantities for more people. Easy print recipe included. Salmon pasta kale bowl 1 cup of dry penne pasta1 teaspoon of fresh basil or rosemary1/2 teaspoon of oregano leafs1 tablespoon of olive oil1 6 oz salmon fillet1 teaspoon of salt3 cloves of garlic1/2 teaspoon of ground black pepper3 branches of fresh kale3-5 pitted black olives Boil penne pasta with salt to taste.Once pasta is done, drain the water, add the olive oil and the rosemary or basil. Stir.Crush…

Mangu de platano recipe, with scrambled eggs and bacon

Move over cereal! I like my breakfast of champions. This mangu de platano recipe serves one person. Increase quantity to one plantain per person for more people. What is the origin of the word "mangú"? Legend has it that during the first American occupation of the Dominican Republic, American troops were fed the divine boiled green plantain mash, about which they exclaimed: "Man... good!" while pointing to the plantains. Dominicans listening thought "man...gu" was the English name for the dish, so they started using it. It seems that this very Dominican word might be an Americanism. Or, the word could…

How to make stove top rice

If you do not own a rice cooker, you can learn how to make stove top rice the Dominican way. The result is rice that is visually enticing and incredibly delicious, with just the right texture. Following the instructions in this recipe will yield rice that is neither mushy nor too grainy. If you prefer grainy rice, add one cup of water per cup of rice. For stickier rice, double the amount of water. How to make stove top rice 2 cups of medium to long grain rice2 1/2 cups of water1 1/2 tablespoons of cooking oil1/2 teaspoon of salt…

Locrio de longaniza estilo arroz frito

Este locrio de longaniza estilo arroz frito utiliza ingredientes de la comida dominicana y china, para producir un "locrio" con vegetales incluídos que se sirven como comida completa. Experimente y disfrute! Locrio de longaniza 2 tazas de arroz blanco1 taza de longaniza picada de su preferencia1/2 cebolla picada1/2 cucharada de bija en polvo1/2 taza de vainitas4 o 5 hongos picados10 to matitos pequeños1 cucharadita de aceite de ajonjolí1 cucharada de salsa de soya (salsa china) Cocine el arroz con sal, bija en polvo para darle color, y aceite.En un sartén, sofría la longaniza hasta que esté bien dorada.Agrege la cebolla…