BISTEC EN CAZUELA
Make and share this Bistec En Cazuela recipe from Food.com.
Provided by Yesi09
Categories Steak
Time 35m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a medium skillet. Add sliced onion and bell pepper, when onions are translucent add the minced garlic. Lower the heat and saute until bell pepper slices are soft. Do not brown.
- Add tomato sauce and puree. Stir well bring the heat to medium high.
- When the mixture stars bubbling lower the heat; cook for 10 minutes stirring frequently.
- Add the cup of wine and mix well.
- Add the oregano and cumin powders and the bay leaves.
- Add 1 teaspoon salt and pepper to taste. Simmer for 5 minutes.
- Spray the bottom of a heavy Dutch oven with Pam.
- Sprinkle the steaks with salt and pepper and place them on the bottom of the pan. Pour the sauce over adding a cup of water.
- Simmer until the steaks are tender. If it starts drying out, add small amounts of water when necessary. This can be cook faster in a pressure cooker. Place the grid from the pressure cooker on the bottom of the pan, spray with Pam. Proceed just as above.
- Cook 20 minutes after the pressure is obtained.
- Serve with white rice.
Nutrition Facts : Calories 294.1, Fat 16.5, SaturatedFat 2.5, Sodium 951.7, Carbohydrate 28.7, Fiber 12.9, Sugar 6.5, Protein 4.6
POLLO ASADO EN CAZUELA (ROASTED CHICKEN WITH SAUCE)
recipe courtesy of Andy Natal from Torrance, California Prep time is marinating time. May take 1 hr. to cook.
Provided by Elaniemay
Categories Chicken
Time 4h45m
Yield 1 Chicken, 4 serving(s)
Number Of Ingredients 9
Steps:
- Marinate the chicken with salt, the citrus juice and the mashed garlic for several hours. Drain it but reserve the marinade and then sautée the chicken to golden in the oil or lard. Add the white dry wine, bay leaf, onion, pepper and the left over marinade.
- Cook at a lower temperature, turning over often to make sure all of the chicken cooks evenly, until done (Sonia's note: chicken will be done when no pink juices flow when pricked with a fork - but don't check too often or all juices will run out and leave meat too dry).
- For easier cooking and serving, you can cut chicken up in pieces.
- before marinating. You can add peeled and diced potatoes if you wish.
Nutrition Facts : Calories 850.2, Fat 63.2, SaturatedFat 16.5, Cholesterol 243.8, Sodium 811.5, Carbohydrate 4.1, Fiber 0.5, Sugar 1.5, Protein 57.7
OYSTER CASSEROLE (OSTIONES EN CAZUELA)
This Mexican dish has a hot and creamy tomato sauce, seasoned with ground cumin, allspice and red pepper. I used saltines in this dish. Posted for ZWT 4.
Provided by mary winecoff
Categories South American
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Drain shucked oysters. Mix oysters and tomatoes. Arrange in an ungreased oblong baking dish. Pour 1/4 cup of the half-and-half over mixture.
- Mix the remaining ingredients except lemon wedges and remaining half-and-half. Sprinkle over oysters and tomatoes.
- Pour remaining half-and-half over crumb mixture. Cook uncovered at 375 degrees until light brown, about 30 minutes. Garnish with lemon or lime wedges.
Nutrition Facts : Calories 567.3, Fat 30.3, SaturatedFat 17.5, Cholesterol 128.8, Sodium 606.3, Carbohydrate 56.1, Fiber 2.3, Sugar 1.9, Protein 17.8
TAMAL EN CASUELA: CUBAN TAMALE SOUP
This is the recipe my grandmother used to make. It calls for pork, but you can substutute chicken or beef. A meal in itself.
Provided by Chef Chessie
Categories Pork
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut pork into cubes and marinate in lemon and garlic.
- Brown pork and add enough olive oil to simmer with onion, green pepper, tomato sauce, and wine.
- Mix cornmeal and water thoroughly, then strain.
- Add strained mixture to previous ingredients.
- Cook on stove for one hour stirring occasionally.
- Add salt and pepper to taste.
Nutrition Facts : Calories 449.7, Fat 17.9, SaturatedFat 4, Cholesterol 65, Sodium 1299.7, Carbohydrate 38.7, Fiber 4.7, Sugar 2.5, Protein 26.3
SOPA DE PAN EN CAZUELA (COLUMBIAN BREAD POT SOUP)
This native dish in Colombia is served in earthenware bowls called cazuelas. If you have individual French onion soup pots, you may substitute these.
Provided by ElaineAnn
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toast and butter the bread. Break into large pieces and put several pieces in the bottom of each individual bowl.
- Break 1 whole uncooked egg into each bowl.
- Dissolve the bouillon cubes in 4 cups of boiling water and immediately pour the boiling.
- liquid on top of the eggs.
- Sprinkle generously with grated Parmesan cheese to taste.
- Put a slice of Swiss cheese on top of each bowl.
- Put bowls in the oven, under the broiler until Swiss cheese begins to melt.
- Garnish with parsley or coriander (or both).
Nutrition Facts : Calories 327.4, Fat 14, SaturatedFat 6.9, Cholesterol 212.3, Sodium 1333.2, Carbohydrate 29.7, Fiber 1.2, Sugar 2.5, Protein 20.1
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