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Preheat oven to 375°. In a medium saucepan over high heat, heat oil. Add sausage and break up with the back of a spoon into small pieces. Cook, stirring frequently, until cooked through and ...
In the video, Andrés uses fideos, or spaghetti cut into about 1-inch lengths. Fideos are commonly used in Spanish cooking, but you can break long strands of spaghetti or angel hair pasta into ...
The sauce in this creamy balsamic chicken and mushroom skillet recipe strikes the perfect balance of acidity and sweetness. The shallots, garlic and thyme add aroma and flavor to the dish.
In a large, deep skillet, heat the 1/4 cup of olive oil. Add the sliced garlic and crushed red pepper and cook over moderate heat, stirring, until the garlic is golden, about 1 minute.
Add the wine and simmer over moderately high heat for 3 minutes. Add the porcini powder and mushroom broth and bring to a boil. Transfer the skillet to the oven and braise the carrots for 1 hour and 15 minutes, turning once, until tender. 3. Season the sauce with salt and pepper. Spoon the carrots, onions and sauce into shallow bowls.
Heat the oven to 400°F. Place the chicken into a 2-quart shallow baking dish. Spoon 1 cup sauce over the chicken. Sprinkle with the mozzarella and Parmesan cheeses. Bake for 15 minutes or until ...
Add the tomato sauce and broth and bring to a low boil. Reduce the heat to medium-low and let the sauce simmer for 5 minutes. Taste the sauce and adjust any seasonings to your preference.
Pollo a la brasa, also known as pollo asado, Peruvian chicken or Blackened chicken in the United States and charcoal chicken in Australia. The original version consisted of a chicken cooked in charcoal but the preparation has evolved and marinated meat is now roasted in the heat of the coals of a special oven called a rotombo which rotates the bird on its own axis, consistently receiving heat ...