Rosas Carne Con Pappas Food

CARNE CON PAPAS

Steps:

• In a dutch oven, heat oil over medium heat.
• Add meat and saute until cooked through and brown, turning frequently.
• Add the paprika and cumin and stir to coat meat.
• Add the onions, garlic, green pepper, pepperoncini and bay leaves.
• Season with salt, pepper and seasoning (Mrs. Dash).
• Cook until onions are translucent.
• Add tomato sauce.
• Add white wine and water using empty tomato sauce can.
• Bring to a boil, reduce heat and cook covered for about 1 1/2 hours.
• Add potatoes, carrots and olives.
• Cook for about another 30-45 minutes, until potatoes and carrots are soft.
• (Add water or wine if soup thickens too much).
• Add peas about 15 minutes afterwards.

CUBAN BEEF STEW: CARNE CON PAPAS

Steps:

• In a heavy skillet, heat oil and saute onions for 5 minutes. Add garlic, peppers, tomatoes, spices, and meat and saute for 5 more minutes. Add Sherry and simmer, uncovered, 5 minutes. Add potatoes and enough water to cover meat and potatoes. Let simmer until the potatoes are tender, about 25 minutes. Season with salt and pepper. Can be served with white rice.

CARNE CON PAPAS

Steps:

• Heat olive oil in large skillet.
• Add diced potatoes and cook for 10-12 minutes, stirring occasionally, until potatoes begin to soften.
• Add onions, salt, pepper, sliced meat.
• Cover and simmer for 5 minutes.
• Add HERDEZ® Salsa Casera and stir.
• Simmer for 2-3 minutes.
• Serve directly from pan or from a large bowl.
• For additional color and flavor, add thin slices of red and yellow bell pepper.

CARNE CON PAPAS

Steps:

• In a blender, combine green pepper, onion, garlic, 1/4 teaspoon cumin and salt. Pulse, while pouring 1/8 cup olive oil through top of blender. Blend until smooth; set aside.
• Heat 1 tablespoon olive oil in pressure cooker on medium heat. Saute green pepper mixture for 1 minute, then stir in achiote powder and 1 teaspoon cumin. Cook for 1 minute, then stir in tomato sauce. Return to a simmer, then add beef; let simmer for 5 minutes. Stir in potatoes, then pour in wine and water. Drop in the bouillon cubes. Bring to a boil, and cook for 1 minute; add water, if necessary, to cover.
• Cover with lid of pressure cooker. Following manufacturer's directions, cook under 15 pound pressure for about 30 to 45 minutes.

COPYCAT CARRABBA'S POLLO ROSA MARIA

Steps:

• Open chicken breasts and lay open side down on a hot grill.
• Grill 3-5 minutes on each side until cooked.
• Remove from grill.
• Stuff one of the butterflied sides with 1 slice prosciutto and 1/8 cup cheese and fold to sandwich the filling inside.
• Hold folded breast with wooden picks.
• Set on a warmed platter and cover.
• In a large skillet saute the onions and garlic in the clarified butter until tender.
• Deglaze the pan with the white wine.
• Add the butter, salt, and pepper, and mushrooms and cook until tender.
• Add basil and lemon juice and swirl pan to combine.
• Pour mushroom sauce over the Chicken breasts.

CARNE CON PAPAS

Steps:

• Heat 1 Tbsp. oil in Dutch oven on medium heat. Add meat; cook 8 to 10 min. or until evenly browned, stirring frequently. Remove meat from pan; drain. Reserve for later use.
• Add remaining oil to pan. Stir in vegetables, paprika and cumin; cook 7 min., stirring frequently.
• Add remaining ingredients; stir. Bring to boil; simmer on medium-low heat 1 hour or until meat is tender, stirring occasionally. Remove and discard bay leaves before serving.

ROSA'S CARNE CON PAPPAS

Steps:

• Heat olive oil in large skillet.
• Add diced potatoes and cook for 10-12 minutes, stirring occasionally, until potatoes begin to soften. Add onions, salt, pepper, sliced meat.
• Cover and simmer for 5 minutes.
• Add HERDEZ® Salsa Casera and stir. Simmer for 2-3 minutes.
• Serve directly from pan or from a large bowl.

CARNE ASADA CON PAPAS Y SALSA ROJA

Steps:

• TO PREPARE SALSA: Place the chiles and tomatoes under the broiler and, turning them often, blacken the skins.
• Stem and seed the chiles, coarsely chop them together with the tomatoes, and transfer to a mixing bowl.
• Heat a saute pan or skillet over medium-high heat.
• Add the onions to the pan and dry-roast for 10 minutes, turning often.
• Add the garlic and dry-roast for 10 minutes longer.
• Remove the onion and garlic from the pan, let cool, and then coarsely chop.
• Add to the mixing bowl together with the cumin, cilantro, lime juice, sugar, and salt, and mix together.
• Set aside at room temperature.
• (If not using within 1 hour, refrigerate and bring to room temperature before using.) TO PREPARE MARINADE: Thoroughly combine all the ingredients in a mixing bowl.
• Rub the mixture on both sides of the steaks and let sit at room temperature for 30 minutes.
• TO PREPARE PAPAS: Place the potatoes in a saucepan and cover with water.
• Bring to a boil and cook for 10 minutes.
• Drain and transfer the potatoes to a bowl of ice water until they are completely cool.
• Drain the potatoes again, dry thoroughly, and cut into quarters.
• Place the potatoes in a mixing bowl and toss with the oil, chives, salt, and pepper.
• Place the potatoes on the hot grill and cook for about 10 minutes, or until light brown and crisp.
• Keep warm.
• TO PREPARE STEAKS: Preheat the broiler.
• Grill the steaks for about 5 minutes per side for medium-rare or about 6 minutes per side for medium; the marinade will give the exterior of the steaks a little crispness.
• TO SERVE: Place the steaks in the center of each warm serving plate and spoon the salsa next to the steaks.
• Place the potatoes next to the steaks and salsa.

ROSA'S CARNE CON PAPPAS

Steps:

• Heat olive oil in large skillet.
• Add diced potatoes and cook for 10-12 minutes, stirring occasionally, until potatoes begin to soften. Add onions, salt, pepper, sliced meat.
• Cover and simmer for 5 minutes.
• Add HERDEZ® Salsa Casera and stir. Simmer for 2-3 minutes.
• Serve directly from pan or from a large bowl.