Marinated Flank Steak
This is a tasty way to do potatoes. I just put it together from memory - don't know if there was once a recipe or not. This is a great addition to steak or anything else from the bbq.
This is a simple recipe, but takes a bit of time to roll out and make these little rolls.Whip 1 1/2 cups creamed cottage cheese in blender. Add 1 cup butter, beat together. Add 2 cups flour until blended.
Let stand in fridge overnight (I wrapped mine in saran wrap and only let it chill a couple hrs. I'm not organized enough to think of these things the day before I want to make them). :)
Roll out in circles on floured board. (I divided the dough into thirds, rolling them out separately). Cut into triangles and roll up starting at the wide end. Bake at 350 until brown (I baked them for about 13 minutes - probably should've done them a tad longer).
Drizzle a thin glaze on them when cool. Scrumptious!
Chicken Chow Mein (or beef, pork or shrimp)Add 1/2 tsp salt to 1 cup water or broth in a wok or skillet. Bring to a boil. Add noodles and beansprouts. Cook, covered, for 2 to 3 minutes. Place softened noodles on a warm platter.
Reheat wok or skillet and add oil. Brown meat first, then add onions. Add celery and mushrooms and stir-fry, for 1 minute. In a small bowl, mix remainging water or broth with 1/2 tsp salt, sugar, pepper, soy sauce and cornstarch until starch is completely dissolved. Add mixture to the meat and vegetables and cook until liquid thickens. Pour over noodles and serve immediately.
Try garnishing with chopped green onions and chow mein noodles right from the bag.
*I doubled the sauce ingredients and cooked it a little longer - until the celery was no longer crunchy.
I got this recipe about ten years ago from my roomate. It's a very simple, but delicious soup. Something a little different from the average hamburger soup.The following 3 recipes were submitted by a reader. I've never tried any Cuban recipes myself. Be to sure to post comments if you decide to give any of these recipes a whirl.
Pollo Con Quimbobó Platanos
In a heavy cast iron skillet brown the chicken pieces in hot oil on all sides. Remove the chicken to a plate. In the remaining oil, stir fry the onion, garlic and bell pepper for about 2 or 3 minutes.
Cut the okra in 1 inch size pieces. Cut away the tips and caps if desired. Peel the plantain and cut into 1 inch pieces.
Place the chicken in a deep stewing pot. Add the water and all the other ingredients. Cover and simmer until the chicken is very tender, about 15 minutes
Serve with white rice.
Cuban Black Beans
Black beans are a staple to Cuban cooking, and its amazing in how many dishes it can be used. But it is used everyday. The following serves 6 as a side dish. It can also be thinned with chicken stock to make black bean soup, another common Cuban staple.
Place black beans and water in large stock pot. Cover and boil two minutes. Turn off heat and let stand covered for 1 hour. Remove the lid and add the rest of the ingredients, except the vinegar, salt and pepper. There should be enough water to just cover the beans, so if necessary add a bit or water. Cover and simmer until the beans are tender, about 2 hours. Take out the hocks and remove the bones. Return the meat to the pot. Add the vinegar, salt and pepper. Simmer long enough to heat the vinegar.
Black Beans and Rice
Drain the beans. Does not have to be well drained, just get rid of the excess liquid. Stir with the white rice until evenly incorporated.
