Month: June 2016

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Giving pet something that they will like is the greatest thing you can do as a pet owner. One thing you can give is a peanut butter dog treats. Dogs love peanut butter. Here are a few peanut butter dog treat recipes that are top of our list:

1. Safflower dog treats – Who would think to improve safflower to a recipe that you would winner? But there are many health benefits to be had by your dog if you just give it a try. The ingredients you need for this are:

• 1 1/2 cups water
• 1/2 cup safflower oil
• 2 medium eggs
• 3 tablespoons creamy peanut
• 2 teaspoons vanilla
• 1 1/2 cups whole wheat flour
• 1 1/4 cups unbleached white flour
• 1/2 cups cornmeal
• 1/2 cups rolled oats
• Additional flour for rolling

Preheat oven to 400 ° F. You need to mix all of the following ingredients in a large bowl: water, oil , egg, pea nut butter, and vanilla. Use a wire whisk to stir. Add the flour, cornmeal and oats. Take one-third of the dough and place on a floured surface. Some flowers to the top of the dough. knead it gently. You can add more flour as you need it. Roll out to 1/2 – 3/4 inch thickness and then you will want to cut it into shapes with cookie cutters dog you bought. Put on ungreased baking sheet. Bake for 20-25 minutes. Leave in the oven and an additional 20 minutes after turning off the oven.

2. Gourmet Lollipop Dog – Having a Lollipop is fun, even for dogs. That is why peanut butter with this recipe, you can actually give your dog a great treat. Ingredients that you are going to use for this are:

• 1 cup creamy peanut butter (natural is best)
• 1 cup cornstarch
• 2 tbsp. cold water
• 1 tbsp. carob chips (optional)
• pressed rawhide or bully stick

Stir everything together in a microwave safe bowl. Microwave on 50% power for 30 seconds at a time until the ingredients are warm. Stirring after every 30 seconds in the microwave. Lollipop Spray molds with cooking spray. Scoop of peanut butter in the tournament that you have created. If it is still thick press the mixture into molds. Fill each mold 3/4 full. Let them sit for 5 minutes. Press Rawhide sticks in peanut butter. You need to make sure that the stick is placed in the center, with the top to fall. Refrigerate overnight.

The above formula will give your dog a tasty treat that is suitable for healthy snacks.

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Source by Matt Knacks

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If you like serious chocoholic and desserts Your ridiculously rich, then this is one of those dishes that will give you a real buzz chocolate.

The term is French and Marquise used referring to the wife of a marquis or nobleman, much the same as Duke and Duchess in English. It seems to be a dessert using reference here right after high nobility or just an indicator of inherent richness. Marquises are dense, rich issues, often done in terrine dishes then cut or debris shaped molds. In reality, you can make it any shape you want. I use little silicon muffin molds that makes turning out marquises much easier. Chocolatier Many recipes call for adding cream or butter, but in fact there is no need unless you really want less dense texture and a lighter taste. But true marquises should be well indulgent affairs. If you want to go out in the chocolate mousse.

It is important to use a really good chocolate in this recipe as there is no hiding place. The taste of chocolate should be the star. But your garnishes or flavorings can add to this. So add a little whiskey, rum or brandy in the basic recipe if you want. Pair it with something creamy and sweet balance. In the past I have made marquises olive tapenade with sweet, white Choc emulsion and brioche “sand” Golden rum marquises with roasted banana pieces, white chocolate coconut cream & candied macadamias. The possibilities are only limited by your imagination. How about a whiskey Marquise with tuiles oats, whiskey, orange & Honey soaked raspberries?

This chocolate marquise is ridiculously rich and decadent, rather simple to do, and will undoubtedly become a favorite dinner party.

I pair it with salted caramel, Malted Milk ice cream and honeycomb for texture. But you could just add a scoop of vanilla ice cream, some toasted nuts or even some caramel popcorn brioche crumbs.

Portions may seem small, but for a starter and main, these are the perfect size.

Ingredients: Serves 6

200g 70% dark chocolate. I use the Cuban variety

2 egg

2 egg yolks

80g lightly flavored honey

Sea salt

method

1. melt chocolate in a plastic bowl in the microwave, checking every 30 seconds, and stir the un-melted apart as it melts, put aside while you prepare the other elements
2. whisk egg yolks and egg in a bowl with an electric whisk until they are pale yellow and fluffy
3. Heat the honey in a saucepan until it reaches 121c . Cool to 100C then slowly add the melted chocolate. If the mixture starts grainy, just add 2 teaspoons of boiling water while blending with a stick blender or electric whisk.
4. Finally add the melted chocolate and honey egg mixture and fold in well. Pour into molds silicone and allow to set overnight. Turn out of the tournament, sprinkle with a little sea salt and serve with your choice of garnishes.

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Source by Ben Axford

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In southern Italy, the variants recipe to make tomato sauce that goes with pasta. Here is the recipe, given to me by the Italian Louisa, coming from Messina in Sicily. The sauce can be eaten on its own with spaghetti, or used as the basis for many of the other pasta dishes that are eaten by Italian families. This recipe has been passed down through generations of her daughter’s daughter, (Italian men rarely cook) and is as good today as it has ever been.

Step One. Take one large onion. Cover bottom of pan with olive oil. Peel and chop the onion and put in olive oil, add one teaspoon of salt. Fry the onion gently until it begins to brown, then add a cup of water and continue to boil, stirring occasionally. As the mixture in the pan reduces, add more water until the onion is colorless and almost solved.

Step Two. While you are reducing the ends, you can either peel fifteen medium tomatoes, or open a can of ready-peeled Italian tomatoes. The difference to me is minimal between real or canned tomatoes and Louisa uses both, depending on the season. Peel one medium carrot, and cut a piece of braising or frying Beef in any medium cubes.

Step Three. Add the tomatoes with onion sauce has been reduced, and use a cheese grater finely grate the entire carrot mixture. Add the cubes of beef and a couple of cups of water and simmer for about forty minutes to an hour. Stir the mixture occasionally and adding a little water if it becomes too thick. The sauce should be the consistency of yogurt.

When the sauce is ready to beef cubes out and set aside; they can eat later, and will be a lovely and gentle.

Boil the spaghetti until cooked and drain off the water, so the spaghetti in the pan. Add the sauce to the pan and mix. Serve with finely grated Parmesan cheese and a good white wine.

This is the basic recipe for a simple ‘pasta asciutta,’ which in English is translated as pasta with tomato sauce; this is the staple diet of southern Italy, and is a basic sauce for many other dishes that I will be writing about in future articles. Enjoy your meal.

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Source by John Viscido

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Esto Fado is a special beef recipe that you can not find on regular days because of the amount of preparation required. It is usually prepared at the meeting and special occasions such as weddings, anniversaries and reunions that are held during the summer when school is out. Where the beef is cooked to tenderness resilient, it is loved by both kiddies and oldies. Even if there are a lot of dishes placed on the table in special cases, you will surely find esto fado be the first to disappear because it is so delicious so it too hard to resist.

Ingredients:

• 1 kilogram of boneless beef
• 2 cups Baguio beans (cut into convenient lengths)
• 2 small carrots (peeled and quartered)
• 1 cup chopped tomatoes
• 2 onions (finely chopped)
• ½ cup vinegar
• 2 cloves garlic (pounded)
• 1 bay leaf
• 6 small onion (peeled but whole)
• 1 tablespoon flour
• cooking oil
• salt and pepper (to taste)

Cooking Procedure:

• Rub beef with flour. Season with salt and pepper to taste.
• Fry in oil cook until the color turns brown then set aside.
• The use of the remaining oil, saute garlic until it turns brown then add the onions and tomatoes. Cover and simmer for about 5 minutes.
• Put the meat in a pan and cover with tomato mixture, bay leaf, vinegar and a small amount of water just enough to cover the meat. Add salt and pepper to taste. Cover the pan and bring to a boil. Add 6 peeled whole onions, peas and carrots, then allow to simmer.
• Take out of the pan when vegetables are cooked. Arrange beef into serving platter and surround with vegetables.
• Simmer down the sauce to the desired volume and thicken with flour. Pour the sauce over beef and vegetables then serve.

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Source by Jasmine Enerlan

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One way to organize some cheap family recipes when you are just starting out and do not really know how to go about it, is make a list of staples that are cheap in your area. The reason this works well is that all meals can be organized around the staple, and small bits of expensive food can be added to it to create interest, improve nutrition and round out the meal.

Generally, the following staples can be purchased quite cheaply in most areas and are filling and healthy.

* Legumes- dry beans, peas, lentils

* Grains- barley, rice, millet, cracked wheat or Bulgur, oats, wheat

* Pasta

* Vegetables- potatoes, cabbage, onions, carrots

Try rich, tasty split pea soup. You may combine these rates or homemade buns and serve canned peaches for dessert. The cost for this soup is $ 4.00 and it serves 6 people.

Rich in Split Pea Soup

2 tablespoons oil, 1 chopped onion, 1 cup red lentils, 5 cups water 2 chicken bouillon cubes, 1 (11oz) can condensed divided bean soup, 1 (11oz) can condensed cream of potato soup, 1 (5 oz) can evaporated milk.

In a large saucepan, combine the oil and onion. Cook over medium heat for about 10 minutes until the onion is browned. Stir in water, bouillon cubes and lentils. Bring to a boil, cover and reduce heat. Simmer for 10 minutes.

Add soup to the pot and stir well. Bring back to a simmer for 10 minutes. Stir in evaporated milk and turn off heat.

Serve immediately.

Pesto Pasta Salad

This recipe serves 8 and costs $ 6.40 to make. Serve with deli ham and orange wedges on the side.

Spinach pesto 1/2 cup, 1/2 cup mayonnaise, 1/2 cup salad dressing, 2 tablespoons milk, 1 (16 oz) bag bow tie pasta, 2 cups frozen peas, chopped 1 green pepper, 3 stalks of celery chopped, 1/4 cup chopped green onions.

Bring to a boil a large pot of salted water. Meanwhile, combine in a large bowl pesto, mayo, salad dressing, and milk. Mix well. Cook pasta until al dente. Put the frozen peas in a strainer and drain pasta over the beans to heat them. Add pasta and beans to pesto mixture and stir in pepper, celery, and green onions. Cover and chill for 3-4 hours before serving.

Cheap Family Recipes can be made with beans and rice. These two ingredients together make a complete protein, so no need for meat. The cost of this dish is $ 6.55; Serve with carrot sticks on the side of the great color combination.

Red Beans and Rice

1 1/2 cups long grain rice, 3 cups water, 1/2 teaspoon salt, 1 tablespoon olive oil, 3 tablespoons butter- divided, 1 chopped onion, 1 chopped green pepper, chopped 3 stalks celery, 2 (15 oz) cans red kidney beans, drained 1 (4 oz) can green chilies with juice, 1/2 cup chili sauce, 1/8 teaspoon cayenne pepper.

Cook rice according to directions. Meanwhile, heat olive oil and 1 tablespoon butter in a large skillet; add onion and cook 3 minutes. Add pepper and celery; cook 4 more minutes. Add beans, chilies, chili sauce and pepper. Bring to a simmer.

When rice is cooked, add 2 tablespoons butter. Put the rice on a serving plate and make indentation in center. Pour the bean mixture in the center and serve immediately.

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Source by Peggy Hurd

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If you want your favorite Copycat Claim Jumper recipes, this article will show you how to get started!

Eating in a restaurant can be expensive. But what do you do when you have a craving for them their favorite meal you have. I know I have a few that make my mouth water just thinking about them. I know I can not afford to eat at the restaurant every day, as much as I would like. So I’ve figured out a few little tricks you can use to turn your favorite restaurant meal at your favorite home cooked meal.

The easiest way is to check the internet. There have been books printed with “famous” recipes, like how to make homemade Big Mac. (The secret sauce is Thousand Island Dressing – who knew) You may be able to find out what your favorite steak seasoning steak house your use, or to make it an amazing salad dressing you can not get enough of. It’s amazing how much information is out there. Sometimes a little surfing enough. Some restaurants even publish recipes on their websites.

If you are a regular at the restaurant, trying to find out information. The servers are usually well versed in the menu and how each dish is prepared. Typically, they are privy to the secrets of the kitchen staff uses to get the taste just right. In college, I worked as a server in a restaurant. It was not cheap food, but it was not a place you need to dress up for. When a new item was introduced on the menu, the servers had to learn, how things were cooked, basically the same information and kitchen staff. So if a client ever asked a question about it, we could answer. Sometimes just asking the server is enough. If you are a regular, and has been known to tip well, if it is something that the server is not sure, you can bet that they will go into the kitchen and try to find out the information you are looking for. In fact, some cooks and chefs are so flattered that you appreciate good food to them, they come out, and you can easily get the information out of them.

If you are quiet type, and ask these questions seem a little too hard, you can still figure out a lot of watching your food. Most menus will list ingredients, especially now with all allergic people have. Write them down. Sneak out mobile phone when dinner comes, and take a picture. Then dissect your food. Sure it may take away some of the pleasure to attend, you can look really find out a lot just by taking a deeper look at what’s on your plate.

To get you started, here is a recipe for claim jumper Thai cole slaw!

Ingredients:
1/2 head Napa cabbage, thinly sliced ​​
1/2 zucchini, julienned
Jumbo 2 carrots, julienned
2 green onions, sliced ​​
1 tablespoon toasted sesame seeds
3 tablespoons shaved coconut
3 tablespoons roasted unsalted peanuts
2 tablespoons toasted almonds

Thai Slaw Dressing:
8 ounces Thai sweet chili sauce
8 ounces of orange juice
1/2 ounce honey
1/2 teaspoon fresh ginger, finely chopped
1/2 teaspoon light brown sugar
1 teaspoon cilantro , chopped finely
1 tablespoon sesame oil

Guidelines for the salad: Combine cabbage, zucchini, carrots, sesame seeds, onions, coconut, peanuts and almonds in a large mixing bowl. Refrigerate until ready to serve.

guidelines Thai sauce: Place the ingredients in a small mixing bowl and whisk them all. Add the sesame oil while continuing to whisk. Pour the desired amount, about 1/4 cup, chilled over salad. Enjoy!

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Source by Choy Chang

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Kilawin is always mistaken for raw fish cooked using vinegar only. It is a common misconception. For those who need to know the difference, raw fish in vinegar is kinilaw while pork liver cooked using vinegar is kilawin. Kilawin is a dish that originates from Pampanga, one of the provinces in Luzon.

Kilawin is not only good for a normal meal but it is also highly favored in meetings drinking beer. The tangy flavor is a perfect fit beer and male aunts say it helps keep drunk away. But of course, they say it just to tease me and it’s a way of sweet-talk me in to prepare the recipe for them.

Ingredients:

• 1½ cups pig liver (sliced)
• 2 cups pork (sliced ​​and cooked until tender)
• 1½ teaspoons black pepper
• 4 tablespoons lard
• 6 cloves garlic (minced)
• 1 regular large onion (chopped)
• ½ cup native vinegar
• ½ cup broth (from boiled pork)
• Salt (to taste)

Cooking Procedure:

• Soak the liver in vinegar, salt and pepper for 5 minutes.
• saute garlic in lard until light brown. Add the onion and continue to cook until the onion is well cooked.
• Add your liver is already sliced ​​and stir the mixture constantly for 3 minutes and press a piece of liver to the back of a wooden spoon so the juice will be drawn during frying.
• Add pork, stirring in the same way and cook for about 2 minutes.
• Add salt and pepper to taste. Add vinegar diluted with water. Simmer for at least 3 minutes.
• serve and enjoy.

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Source by Jasmine Enerlan

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Suman Moron originated from Leyte, an island in the Visayas. It is a popular Filipino dessert served at fiestas and other special occasions. Fortunately, I’m not waiting for any special celebrations to taste this delicacy because these are commonly sold outside the church during Sundays.

This recipe makes about 30 pieces of Suman Moron 4-inch long each.

Ingredients:

• 2 cups glutinous rice flour
• 6 cups ordinary rice flour
• 2 kg grated coconut meat
• 1 large can evaporated milk
• ½ kilo white (refined) granulated sugar
• 1 kilogram muscovado sugar
• 30 tableya chocolate, melted with 1/4 cup water
• 1 bar cheddar cheese (julienned)
• 1 cup chopped nuts
• 1 small bottle of vanilla
• 8 cups boiling water
• 30 pieces banana leaves, cut into rectangles (8 “x10”)

Cooking instructions:

• In a small bowl, place the grated coconut meat and pour boiling water. Set aside. (Note :. 8 cups of canned coconut milk can be used as an alternative)
• Mix the two types of flour well until thoroughly incorporated. Divide the flour mixture evenly into two parts.
• Squeeze grated coconut meat when the mixture is cool enough to handle. Use a fine strainer to separate the coconut milk. Divide the coconut evenly into two parts.
• In a thick-bottomed pan, put half the flour mixture and pour in one part coconut milk, muscovado sugar, melted chocolate, vanilla extract and nuts. Mix well and place over medium heat. Continue stirring while cooking the mixture. At first, uneven lumps form. But as you keep stirring, mixing will even out as it thickens. Turn off the heat when the oil starts to come out. Set aside to cool.
• For the second half of the flour mixture, add the remaining coconut milk. Then pour about half of white sugar and evaporated milk. Mix well. Set in a separate pan and cook over medium heat stirring constantly. Remove from heat when the mixture is thickened. Set aside to cool.
• Pass banana crosses the heat to make them supple. Then use the squeezed-dry coconut meat over the leaves.
• Take a heaping tablespoon of the first mixture (chocolate) and put on a banana leaf wrapping. Sprinkle a little cheese on it before rolling, with banana leaf covering the mixture. Therefore, you hands will not be touching the mixture being rolled.
• Take one heaping tablespoon of the second mixture (milk) and do the same procedure.
• Place two cylinders (milk chocolate) and roll to form a thicker cylinder with two colors fused together.
• Roll banana leaf wrap tightly and tie string on both ends to secure.
• Repeat the process until all the two mixtures has been packed.
• Steam for about 45 minutes to 1 hour.
• Let cool before serving.

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Source by Jasmine Enerlan

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No one can resist a delicious pie. Although apple pie usually ranks as the top favorite, chicken pie comes in a very close second.

Why is chicken pie recipe so popular dish for housewives and their families? For one, the chicken back can already be considered a complete meal of protein and carbohydrates you can gain from chicken meat and the crust, respectively, and the necessary fiber from fruits and vegetables that you add the filling.

However, because you can find chicken pies almost everywhere, they have suffered marked as “normal” fare. Some not-so-discriminating individuals have even come to demand that all the chicken pies taste the same, despite the fact that there are thousands of varieties of chicken pie recipes you can find on the Internet.

This comment can not be said about the chicken pies made by culinary experts from leading five star restaurants in the world today. Just look at the reality cooking show on TV and you will see Master Chefs change humble chicken pie in the gourmet delight.

One good example of gourmet chicken pie recipe is a chicken and mushroom pie creation Chef David Coulson in the popular BBC cooking competition show “Master Chef” The Professionals “. Give this recipe a try in your own kitchen and discover the culinary magic that Master Chef can weave humble chicken pie recipe …

Master Chef David Coulson is chicken and mushroom pie

the ingredients for chicken

1 large whole chicken
olive oil, for drizzling
salt
freshly ground black pepper
100ml / 3½fl ml chicken stock
100ml / 3½fl oz Madeira

ingredients for the sauce:

25g / 1oz butter
2 tbsp vegetable oil
2 small carrots}
1 celery stick} Make sure that these 4 ingredients are finely chopped
1 shallot}
1 clove garlic}
1 leek, cleaned and sliced ​​
100g / 3½oz mixed mushrooms (preferably morels and girolles), cleaned and chopped
150ml / 5fl oz dry white wine
100ml / 3½fl ml double cream
4 large flat mushrooms (stems removed)

material for the pastry:

225g / 8oz ready-made puff pastry
flour, for dusting
1 free- range egg, beaten

guidelines

1) Preheat the oven to 200C or 400F or Gas 6.

2) With the use of deboning hall knife, cut off the legs and wings of chicken and set aside. Carefully carve off the breast. Drizzle the breast with a little olive oil and season with salt and pepper. Tightly wrap the chicken in plastic cling wrap and set aside.

3) Arrange chicken legs in a roasting tin and drizzle with olive oil and season with salt and pepper. Fried feet for 30 minutes, or until they are golden brown and cooked through (poke thickest part of the leg with a fork or skewer to see if the juices run clear). Baste the chicken as often as necessary during cooking.

3) Remove the chicken breasts from plastic cling film. Poach the breast for 20 minutes (or until cooked through) a pan of simmering water. Carefully shred the meat inside the bowl and set it aside.

4) Let Madeira and chicken stock in a small pan simmer for a few minutes before adding the chicken wings. Cook wings in 20 minutes, or until it is cooked through. Wings put aside, but keep cooking stock in reserve.

5) cooking sauce by heating the butter and 1 tablespoon of vegetable oil in a pan. Gently fry the carrots, celery, leeks and shallots for 4-5 minutes, or until the vegetables begin to soften. Add the garlic and mushrooms along with the oil and gently fry for another 4 to 5 minutes. Pour in the wine and simmer until most of the liquid has evaporated. Stir in cream. Put the shredded chicken leg meat phone.

6) arranged flat mushrooms over a baking tray and spoon mushroom sauce on top.

7) For the pastry, start by rolling out with a rolling pin in Puff pastry on a floured surface. By using a pastry cutter, stamp out circles the same size and flat mushrooms you have ordered on your baking pan. Put pastry on a baking sheet. Prick the surface with a fork or skewer. Brush pastry with beaten egg. Bake this combined stuffed mushrooms for 8 to 10 minutes, or until it has risen well and turn golden brown.

8) To serve, cut the chicken into thick slices with a knife. Remove all bones from chicken wings. Sit mushrooms on ser- plate. Sort pastry circle on top and a corner. Submit chicken breast and wing meat side. The Reserve heated chicken stock and Madeira sauce and drizzle over the plate. Garnish pie with fresh thyme. Serve with creamed potatoes.

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Source by Charles Hayes

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Fish might not be the first ingredient to come to mind when you think about traditional Mexican foods, probably because of the chicken and beef tend to dominate the menus of Mexican restaurants. Fish and seafood is popular in Mexico, however, especially in areas located along the coastline.

If you have spent a vacation in Mexico, you might have been staying at one of the coastal resort and perhaps you were lucky enough to try at least one seafood dish during your stay.

How To Make Mexican fish dishes

Fish can be used in different ways in Mexican cuisine. It can be used to make casseroles, stews or soup recipes. It can be used to make a salad or side dishes and you can also do it with appetizers.

Ceviche is raw fish dish, where filets are chopped and marinated with citrus juice. Citrus juice cooks flesh seafood and onion dish is very delicious. Cod is another popular ingredient in this cuisine it is versatile enough to be used in a wide range of dishes.

Alternatives To Cod

The mild taste of cod which makes it suitable to make authentic Mexican food recipes. This lean fish is available all year round. You can use red snapper or grouper in the following recipe instead if you want, but cod is have a pleasing texture that suits the dishes south of the border very well.

The following recipe is easy to make and it makes enough to serve four people. Add a pinch of red pepper flakes or a little chopped chipotle in adobo sauce if you want to spice Mexican cod stew a little.

The fact that it is done in a microwave oven means cooking time is very short, which is great if you are hungry and do not want to wait too long for the food to cook.

What You Need

• 3/4 cup frozen corn kernels
• 1 lb red new potatoes
• 1/2 teaspoon ground cumin
• 1 teaspoon olive oil
• 2 thinly sliced ​​shallots
• 1/4 cup chopped, fresh cilantro
• £ 1 skinless cod filet, 1 1/2 inch pieces
• 14 1/2 oz canned diced tomatoes, drained
• Salt and black pepper

How to Make it

Stir the corn, cilantro, cumin, and tomatoes in a bowl, saving some of the cilantro leaves as a garnish.

Scrub red potatoes and slice them thinly. Mix them with oil and shallots in a two-quart bowl. Cover the bowl with a lid and microwave for six minutes on high.

Order cod in a single layer around the bowl on top of the potatoes. Sprinkle a little salt and pepper on top.

Spoon tomatoes and corn mixture in the center and cook in microwave on high until the potatoes are tender and this fish is cooked. This will take about ten minutes. Stir the stew gently to combine taste and garnish with cilantro leaves.

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Source by Christine Szalay Kudra