Batatinhas ao Vinagrete (Vinaigrette potatoes)

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2 lb new potatoes 1/2 cup parsley, chopped 1/2 cup green onions, chopped 1 medium onion, thinly chopped 2 tablespoons fresh oregano, chopped 2 garlic cloves, minced 1 teaspoon dried red pepper (to taste) 1/2 cup white wine vinegar 1 cup extra virgin olive oil salt to taste wash and brush potatoes very well and

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Stracciatella Soup

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Make a rich chicken broth with: 1 chicken breast (bones in) 1 carrot 1 cup chopped celery 1 tomato basil leaves 8 cups water Cook it for 15 minutes,  or until chicken breast is done enough to be shredded, but do not let it boil, or it will be cloudy and not transparent broth. Remove

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Stuffed Jalapeño Pepper

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2 lb of fresh jalapeño pepper (chose the pettiest ones, not necessarily the big ones) 10 slices of  extra thin honey roasted turkey breast (cut into little stripes) 8 oz cream cheese 8 oz mild cheddar cheese (or sharp, if you like), shredded For the crust and frying: 1/2 cup all-purpose flour 2 whole eggs,

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Sfiha

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For the filling: 500 g. (17.6 oz) ground beef (lean) 1 large onion, cubed 2 medium tomatoes, seedless, and cubed juice of 1 large lemon Syrian pepper to taste 2 garlic cloves, minced Mix all ingredients, and set in a sieve to dehydrate the meat allowing the acid juice of the lemon to break the

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