All Posts Tagged 'appetizer' (26)

This recipe is a Peruvian favorite and a standard on many Peruvian restaurant appetizer menus. If you like potatoes, and/or cheese, this dish is a must-try!

 

Serves 4 to 6…

Creo que la tortilla de papas es uno de los platos de España que, al igual que la paella, ha cruzado más fronteras. Sólo de papa o en combinación con chorizo, pimientos o lo…

Canastitas (“little baskets” in Spanish) make a great alternative to traditional empanadas. They’re a bit quicker to put together, and they appeal to those who eat first with their eyes because they can see the filling. The classic combination of tomato, basil and…

Dough:

You will need:

Abt ½ stick butter, cut in Tblspns.

Abt. 2-2-1/2 cups Plain flour

Abt. 1 tsp. salt

One Whole package Vigo ‘yellow rice seasoning’

1. Put water and butter, and salt in small pot

2. Bring to slow boil

3. Add seasoning mix

4. Let Cool

5. After mixtures cool completely

a. Put flour in bowl and make a well in center

b. Gradually add the liquid mixture

c. Mix together (should be moist, but not too…

An Argentine dish traditionally served at Christmas Eve or New Year’s Eve dinners as part of a cold buffet, the torre de panqueques (also known as fiambre alemán or torre primavera) always proves to be a crowd-pleaser. At its most basic, the torre de…

Ingredients:



Mollete

1/3 can refried beans

1/2 sliced baguette

3/4 cup shredded cheese (any kind is good, preferably a salty one)



Pico de gallo

2 tomatoes…

Servings:…

Spanish chefs always seem to hit the mark when it comes to dishing out immense flavor with the simplest of ingredients. So many of the most fabulous plates from the Iberian peninsula incorporate only a few ingredients, whose flavors meld together in the most amazing way. Higos…

The Eastern shores of Spain or the Levant is actually made up of two kingdoms, the Pais Valenciano and Murcia. The Levant is better known for its beach resorts in Valencia and south of it, known as the Costa Blanca.



It's further recognized as the land of the Paella.…

Camarones Brochette is a highly popular item on Mexican/Tex-Mex restaurant menus. Grilled shrimp infused with jalapeno and bacon flavors makes a mouth-watering appetizer that may compel you to turn it into a meal. The term "brochette," which means skewer, is actually French (as in "en brochette") and no one knows exactly how that became the description of choice. Go further south and you might find them called pinchos, although that…

What’s not to love about tacos? A taco is a meal all wrapped up in a tasty tortilla:  vegetables, filling meats or seafood, and a little starch to satisfy. Throw on a little salsa or guacamole and you’ve got a taste explosion. Hands down, my favorite food. Luckily,…

Some say that the tapa goes back to the time of the Spanish King…

Burritos get a downsizing while going upscale with a steak strip filling. Appetizer sizes are typically six inches in diameter, but these are even smaller at four inches. They're still extra hearty bites with their super-sized fillings. Really, the only way to get them this small is to use homemade flour tortillas. I've included a quick and easy recipe below that will produce 18 of these little two-bite…

by muybuenocookbook

Sopes are small, round, tartlet-like cakes made with masa harina, the flour used to prepare corn tortillas. A sope can…

A good old shrimp cocktail is the best appetizer... cheap, quick and easy. Of course, growing up, shrimp cocktail meant cold shrimp getting soggy and rubberyas it rested on a bed of ice, and a store bought jar of cocktail sauce that had to be beaten to be…

Tex-Mex Deep Dish Appetizer Pie has been around for decades, yet it has no real history. Its roots, however, are tacos – the easy Tex-Mex kind, of course, with an added all-American boost from a puffy crescent roll crust.



With…

Vitel toné (also spelled vitel thoné or vitel tonné), a classic element of holiday spreads at Christmas and New Year’s celebrations in Argentina, fulfills the Argentines’ craving for meat with a dish that manages to be flavorful, yet on the…

Fried yuca is a creative alternative to french fries. It is commonly prepared to accompany a barbecue, broiled chicken, or just on its own. The ingredients are simple and quantities will depend on how many people you want to surprise with this original dish. All you need is: yuca (or cassava root), water, salt and vegetable oil. Here is the…

Molotes – little cigars or torpedoes – are a delight to make and eat in any form. As a popular Oaxacan street food, they often take a back seat to many of the more popular foods, including mole poblano. Some call theses masa concoctions quesadillas; others will say they're empanadas. But I don't think so. These should have their own shape, as mentioned above, and their own distinctive ingredients if desired. They can be sweet or…