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Almondigas
Ingredients:
1/4 kilo DEL MONTE Spaghetti, cooked
8 cloves garlic, crushed and fried
1 small onion, sliced
400 grams pork pigue or kasim, cut into chunks
1 pc. laurel leaf
6 Tbsp. olive oil
MARINADE
1/4 cup soy sauce
1/4 cup DEL MONTE Red Cane Vinegar
1/4 tsp. pepper
8 cloves garlic, crushed
Directions:
1 MARINATE pork for 30 minutes. Drain (reserve marinade). SAUTÉ garlic from marinade, the onion and prok. Cook for 5 minutes. Add 1/2 - 3/4 cup water, laurel leaf and marinade. Simmer for 40 minutes or until dry and oil comes out. Brown pork in it’s own oil for 3 minutes. Flake meat.
2 COMBINE Adobo (include sauce and oil) with cooked DEL MONTE spaghetti and olive oil. Blend well. Top with fried garlic.
Category :
Main_Meals
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Grocery
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Food Recipes Of The Day
Caribbean Crab Souffle
Ingredients:
1/2 cup sweetened, flaked coconut
4 tablespoons unsalted butter
1/3 cup celery tops
1 clove garlic, minced
1/2 teaspoon curry powder
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
ground black pepper to taste
3 tablespoons unbleached all-purpose flour
1 1/4 cups milk
4 egg yolks
1/2 pound crabmeat
6 egg whites, stiffly beaten
1/4 teaspoon fresh lemon juice
Directions :
Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish.
Toast coconut in a non-stick skillet over low heat.
In a medium skillet, melt butter over low heat and add the celery, garlic, curry powder, thyme, red pepper flakes, salt and pepper - cook for 3 minutes. Stir in flour until smooth for about 1 minute. Pour in milk and cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Set aside and cool slightly. Whisk the egg yolks one at a time into the sauce. Stir in coconut and crab meat.
In medium bowl, beat egg whites and lemon juice with a mixer until stiff, but not dry. Stir 1/4 of the whites into crab mixture. Quickly and gently fold in the remaining whites. Do not deflate the volume. Transfer mixture to the souffle dish and place it on a rack at the bottom of the oven.
Bake for 30 minutes or until golden, puffed and still moist inside.
Category :
Fish_And_Seafoods |
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