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Mix the beef and picante sauce thoroughly in a medium bowl. Shape the beef mixture firmly into 4 (1/2-inch thick) burgers. Lightly oil the grill rack and heat the grill to medium.
Heat 1 1/2 cups picante sauce, marmalade and mustard in a 2-quart saucepan over medium heat to a boil. Reduce the heat to medium-low. Cook for 40 minutes or until the mixture is reduced to 3/4 cup, stirring occasionally. Place the chicken into a large bowl. Add the remaining picante sauce and toss to coat. Place the chicken onto the baking sheet.
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet.
vegetable cooking spray; 1 medium onion, chopped (about 1/2 cup); 2 package (10 ounces each) frozen chopped spinach, thawed and well drained; 2 tbsp all-purpose flour; 1 cup Pace® Picante Sauce
The first restaurant to roast picanha in a barbecue was the restaurant Dinho's in 1973. In Brazil, the most prized cut of meat tends to be the picanha . There the traditional preparation is to skewer the meat and cook it over a charcoal grill, with a minimal seasoning consisting of coarse sea salt . [ 3 ]
And believe the restaurant when it says the picante burrito is spicy. Bree D. / Yelp. Arizona: Los Reyes de la Torta. Phoenix & Tempe . At Los Reyes de la Torta, there are two main things you need ...
Picante de cuy: Barbecued guinea pig stew, seasoned with aji Colorado or amarillo (hot peppers). There is an old variation called jaka cashqui or guinea pig broth. Picante de mariscos: A stew made with mashed potatoes and aji Colorado (hot pepper), pieces of shellfish (limpets, surf clams) and sea weed (cochayuyo).
4. The French Dip. Two different Los Angeles restaurants, Philippe's and Cole’s, claim to have invented the French Dip over 100 years ago, but they both know one thing: Sandwiches beg to be ...