Recipes from Around the World by Christopher Vizcarrondo

Rice with green pigeon peas

cvizcarrondomc — 2025-03-19 22:28:05 UTC

Rice with green pigeon peas is arroz con gandules in Spanish. To make it: fry spices and a base in oil, add rice, put seasoning on top, pour water, and cook until the water evaporates.

Yellow rice

2025-03-20 01:11:52 UTC

First ,fry cut onion,galic,ginger,some spicy and butter or gee. Add rice and termeric and pour coconut milk and cook until the coconut milk evaporates.

Rice with chicken

2025-03-20 01:50:08 UTC

Rice with chicken is Cook with water more oíl, additional with carrots Cook, put slices of green platanos, add gandules

Breaded Steak (MILANESA)

2025-03-20 02:47:23 UTC

Breaded steaks are a very common plate in México. They are easy to prepare, and a family favorite.

You can serve with a simple salad to add freshness to the dish. In this case I used avocado, lettuce and tomato.

1. Season steaks with salt, pepper, and garlic salt. Season beaten eggs

2. Dip steaks in flour, then in egg and then in bread crumbs until completly covered

3. Pour oil into skillet and fry until golden brown. Drain on paper towel.

Fried rice

2025-03-25 00:03:47 UTC

Rice cook first.carrot and leaks cut small pieces.chop garlic, onion,ginger and curry leaves after that put coconut oil garlic and ginger until starting to brown, add veggies,salt,soy sauce and rice mix well.

Persian food Ghormesazi with rice

2025-03-29 14:20:05 UTC

First cut onions and fry

Than add lam meat with spicies like salt and pepper

And pour 2or3 glass water

Then cook for 3or4 hours

After pass 2 hours

Add verity herb like parsley....

And wait until complete cook

Ingredient : serve for 4_5 person

1 pound meat (lam)

Half of pound verity herb

6 spoon red beans

Spicies amount you need

2025-03-29 14:40:24 UTC

Popular food descripción of El salvador

*Churrasco Salvadoreño

Churrasco Salvadoreño is a Salvadoran dish featuring grilled steak, often with Salvadoran sausage, served with rice and beans (casamiento), avocado, and potentially other accompaniments like pico de gallo or chimol.

• Main Ingredient:
Grilled steak, typically a rib-eye or skirt steak.
• Sides:
• Casamiento: Rice and beans, a common Salvadoran side dish.
• Salvadoran Sausage: Often included, adding a savory element.
• Avocado: A creamy fan of avocado is a common topping.
• Pico de Gallo: A fresh tomato and onion salsa, adding a vibrant flavor.
• Chimol: A Salvadoran sauce, sometimes served with the dish.

• Other Possibilities:
• Grilled Shrimp: Some versions might include grilled shrimp.
• Fried Plantains: Plantains, either fried or grilled can be part of the meal.
• Fresh cheese: Some versions include fresh cheese.
• Handmade corn tortillas: To eat with the dish.

• Flavor Profile:
The dish combines the savory flavors of grilled steak and sausage with the richness of rice and beans, the freshness of avocado and pico de gallo, and potentially the spiciness of chimol.

2025-03-29 14:53:08 UTC

Rice, meats, beans

Rice: oil, salt, rice coconut milk.

meats: garlic, oregano, salt, lemon juice, mix peppers, green olive, onion(tomato paste)

Beans: garlic, onion, cilantro, coconut milk, salt, pepper green.

MEAT: cut the meat and add de lemon juice for wash.

Mix the meat with the all ingredients and marinate for 30 m.

Put in the bowl oli end sugar, went is brown add the meat( reserved de liquid)

Cook for 45 minutes add little be little the liquid.

BEANS: broil the beans for 40 or 30 m.

And other bowl softened all ingredients (except the coconut milk) add the beans and next 15 m add de coconut milk and cooking for 20 minutes more.

RICE: put oli salt and coconut milk. Wend is broil add the rice, wend is dry dow the fair and cook for 20 m.

Tamales de elote

2025-03-29 15:11:26 UTC

Ingredients

Elotes (fresh corn on the cob): Traditional tamales de elote are made with Mexican white corn, but a good substitute is yellow sweet corn which is easier to find outside Mexico.
Flour: You will need corn masa harina (Maseca) and cornmeal to add some texture.
Butter: At my home, we always use butter or lard for making those tamales. However, this can be substituted with vegetable oil or shortening.
Sugar: A bit of granulated sugar is added to enhance the sweetness of the corn.
Baking soda: For some fluffiness.

2025-03-30 19:30:41 UTC

Salvadoran nuegados

Ingredients: 3 pieces of yuca. 1 egg. A quarter of grated cheese. Two cups of water. Oil. 1 piece of panela candy. A piece of cinnamon.

Procedure:

Grate the yuca and cheese, add an egg, and mix until you get a dough. Make tortilla-shaped balls and fry in oil until golden brown. Then, for the honey, melt the candy in 2 cups of hot water, add the cinnamon, and cook for 8 minutes. Ready!

Pupusas Salvadoreñas

2025-03-30 21:08:13 UTC

Lidia Rivas

guardadorivas — 2025-03-31 18:12:37 UTC

Ingredients

Enchiladas:

2 tablespoons vegetable oil

4 small corn tortillas (about 5 inches)

1 cup warmed refried beans

1 1/2 cups crumbled Tropical Central American Queso Fresco

1 large tomato, sliced

1 ripe avocado, peeled, pitted, and sliced

2 hard-boiled eggs, peeled and sliced

Hot Sour Cream:

1/2 cup Tropical Central American Queso Fresco

1/2 teaspoon hot sauce

Preparation

In a large skillet over medium-high heat, cook the tortillas in hot oil until golden brown and crispy, turning one at a time.

Place 1/4 cup refried beans on each tortilla. On top of each tortilla, place 1/4 cup Tropical Central American Queso Fresco, tomato, avocado, and egg.

In a small bowl, combine the sour cream and hot sauce until well blended. Top the enchiladas with a teaspoon of the spicy cream. Serve with additional Tropical Queso Fresco and the spicy cream.

Shrimp and pasta

2025-03-31 21:47:50 UTC

While the pasta boils in water and salt, squeezze a lime sauce on the shrimps, and use seasonings as you like.

After 9 minutes, leave the pasta drains.

Fry the mashed garlic with olive oil and

add shrimp dried too until will be rose. So add dried pasta and stir fry for 3 minutes mixing all the ingridients. Turn the oven off.

Sprinkle some parsley on the food.

Enjoy this delicious meal.

Bolon de Verde Ecuatoriano

2025-04-01 14:04:10 UTC

Bolón de Verde is a delicious ball made of green plantains and stuffed with cheese. This Ecuadorian dish is a great option to serve for breakfast, along with some eggs and coffee, or as an appetizer. Queso Ecuatoriano is ideal for this recipe with its authentic texture and flavors.

Ingredients

4 green plantains

4 tbsp butter

4 oz. Queso Ecuatoriano, crumbled

½ tsp pepper

Salt to taste

Vegetable oil for frying

Preparation

Peel and chop the plantain into chunks about 1 ½” thick. Heat the vegetable oil in a large pan and fry the plantains, turning occasionally until they are golden and soft.

Transfer the plantains into a bowl and add the butter, salt, and pepper. Mash them until a somewhat even consistency is achieved. Leaving some larger chunks is ok.

Using your hands, take the plantain dough and form balls. Using your fingers, make a hole in the middle of each ball and fill it with crumbled Queso Ecuatoriano. Re-form the small balls until the dough is finished.

Heat up more vegetable oil and fry the balls, turning them over very gently to fry all sides until they are a crispy golden brown; serve hot with coffe.