Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

May 2018

Sweet potato Recipes

Chili Recipes

Apple Pie with New Mexico Chili

Apple Pie with New Mexico Chili Recipe
1 1/2 lb Baking apples peeled sliced 6 cups) 3/4 c Water 3/4 c Granulated sugar 2 tb Margarine...

read more

Puchero Recipe

Puchero recipe and other sweet potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Puchero recipe  PDF


1/2 c Chickpeas
2 sm Zucchini
1/4 lb Boneless lamb
2 sm Sweet potatoes
1/4 lb Boneless beef
1 c Corn cut from the cob
3 lb Chicken
2 White potatoes, boiled in
jackets 1/2 lb Ham
3 Barely ripe bananas
1 lg Onion
1/2 ts Coriander seeds, crushed
3 Cloves garlic
1/4 ts Pepper
1 Veal knuckle, split
3 tb Oil (or butter)
1 ts Salt
2 Pears
2 qt Chicken broth
3 Peaches
1/2 sm Cabbage
2 Limes
2 sm Turnips
1 lg Carrot
Puchero is to Me ican cooking what Pot au Feu is to French. The difference lies in Puchero's imaginative combination of vegetables and fruits. Since it is even more delicious the second day, this recipe will make an ample amount to serve 8 for dinner, with some left over for lunch the following day. Place the chick peas in a kettle, cover with broth, and soak overnight. Cut the lamb and beef into 2 inch cubes, cut the chicken into serving pieces, and dice the ham. Peel and slice the onion and garlic. Combine the drained chick peas, all the meats, the veal knuckle, onion, garlic, and salt in a large soup kettle. Cover with 2 quarts of cold water and bring to a full boil. Skim off the froth. Lower the heat, cover, and simmer for 45 minutes.
Cut the cabbage into eight wedges. Peel and slice the turnips and carrot. Slice the zucchini. Peel and dice the sweet potatoes. Cut the corn from the cob. Add the cabbage, turnips, carrot, zucchini, sweet potatoes, and corn to the kettle. Cover and simmer about 20 minutes or until meats and vegetables are tender. Peel the boiled white potatoes and cut into thick slices. Peel bananas and cut into 2 inch slices. Saute potatoes, sprinkled with crushed coriander seeds and pepper in oil. Remove the potato slices with a slotted spoon. Keep warm. In the same oil saute the bananas until golden. Keep warm with the potatoes. Peel, core, and slice the pears and peaches. Put in a small pan with a little water and poach for 10 minutes. Do not overcook. Drain the fruit. Adjust the seasonings. Serve each bowl of soup with the juice from one lime wedge and a Tbsp. of Guacamole. From: The New York Times Bread and Soup Cookbook Shared By: Pat Stockett

Puchero recipe and other sweet potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
642 people have voted
Last Reviewed on 2018-05-25



Friday, May 25 2018 Download & Print Puchero recipe  PDF   Sweet potato recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Chicken Ala CanCan

New Cooking Recipes

Chicken Tacos with Rice
Chicken Tacos with Rice Recipe


2 lb Chicken parts 1/4 c Flour 2 ts Salt 1/4 ts Pepper 1 c Onion, chopped 1/4 c Butter 2 tb Worcestershire sauce 1/4 ts Garlic powder 1 c Chili sauce 1 1/2 c Chicken broth 3 c Hot Rice, cooked 1/2 c Dry Sherry Roll chicken in combined flour, salt, and pepper. Brown in Margarine. Push chicken to one side. Add onions, saute until transparent. Stir in remaining ingredients e cept rice. Bring to a boil, cover and reduce heat, then simmer for 35 minutes. Serve chicken and sauce over bed of fluffy rice. From: Rice Council of America 1971 ...

Cooking Magazines: Rost Chicken Recipes » May 2018   Rost Chicken recipes RSS   New

Dish Of The Day

Lamb Patties Moroccan Style with Harissa Sauce

Lamb Patties Moroccan Style with Harissa Sauce Recipe
1 1/2 lb Ground lean lamb 1 ts Paprika 1/4 ts Crushed dried hot peppers 1/4 ts Ground black pepper...
read more

Category: » Hamburger Recipes

View more dishes

>