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Makarony po-flotski (Russian: макароны по-флотски; lit. ' navy-style macaroni ') is a Russian dish made of cooked pasta (typically macaroni, penne or fusilli) mixed with stuffing made of stewed or fried ground meat (usually beef or pork) and fried onions, usually salted and optionally peppered.
Encarnación Pinedo published El cocinero español (The Spanish Cook) in 1898 in California and included recipes for chilaquiles tapatíos a la mexicana, chilaquiles a la mexicana, and chilaquiles con camarones secos (chilaquiles with dry shrimp). [5]
Morisqueta is a dish meal from Apatzingán Michoacan.The dish consists of cooked rice, combined with beans, and served with a sauce of tomato, onion and garlic.It may contain cubes of adobera, ranchero or fresh cheese, which melts.
Conchas de camarones: Prawns, leeks, and cheese, milk and other ingredients form a mix that is served in oyster shells. Erizos con salsa verde: Sea urchin is very abundant in the Chilean seas, but its extraction is limited by the government to only certain times of the year. It is often eaten raw with a little lemon, coriander or parsley, and ...
30 recetas de platillos populares con harina de trigo: 1960 Compañía Exportadora e Importadora Mexicana, S. A. (CEIMSA) Mexico City 30 recetas de platillos populares con leche: 1960 CEIMSA Mexico City 30 recetas de platillos populares con pescado seco: 1960 CEIMSA Mexico City 30 recetas de platillos populares mexicanos: camaron seco y en ...
Picante de mariscos: A stew made with mashed potatoes and aji Colorado (hot pepper), pieces of shellfish (limpets, surf clams) and sea weed (cochayuyo). Picante de Pallares: Spicy butter beans with milk, eggs and fresh cheese. Picante de papa con cuy frito: Cooked Guinea pig stew in a peanut and aji panca (hot pepper) sauce accompanied with ...
Tortillitas de camarones are shrimp fritters from the province of Cádiz in Andalusia, Spain. They are made with a batter of wheat flour, chickpea flour, water, onion (alternatively shallot or scallion), parsley, shrimp, salt and pepper. The batter is then fried on both sides in a pan with plenty of olive oil. Usually it is served with small ...
Mexico: Imprenta de I Cuplido. p. 297. enchiladas. El Cocinero Mexicano o coleccion de los mejores recetas para guisar al estilo americano y de las mas selectas segun el metodo de los cocinas Espanola, Italiana, Francesca e Inglesa, 3 vols. Vol. 1. Mexico City: Imprenta de Galvan a cargo de Mariano Arevalo. 1831. pp. 78– 88. OCLC 34129684.