Great recipes from Puerto Rico 

 

 

   Although Puerto Rican cooking is somewhat similar to both Spanish, Cuban and Mexican cuisine, it is a unique tasty blend of Spanish, African, Taíno, and American influences, using such indigenous seasonings and ingredients as coriander, papaya, cacao, nispero, apio, plantains, and yampee. Locals call their cuisine "cocina criolla".

Cocina criolla (Créole cooking) can be traced back to the Arawaks and Tainos, the original inhabitants of the island, who thrived on a diet of corn, tropical fruit, and seafood. When Ponce de León arrived with Columbus in 1493, the Spanish added beef, pork, rice, wheat, and olive oil to the island's foodstuffs. Soon after, the Spanish began planting sugarcane and importing slaves from Africa, who brought with them okra and taro (known in Puerto Rico as yautia). The mingling of flavors and ingredients passed from generation to generation among the different ethnic groups that settled on the island, resulting in the exotic blend of today's Puerto Rican cuisine.

 

   Arroz con Gandules

 

 

 Ingredients

• 2 green bell peppers, diced
• 1 onion, chopped
• 6 cloves garlic, minced
• 1 bunch cilantro, finely chopped
•  
• 3 tablespoons olive oil
• 1 (15 ounce) can tomato sauce
• 1 (.25 ounce) package Spanish seasoning
• 3 cups uncooked brown rice
• 2 (15 ounce) cans pigeon peas, drained
• 6 cups boiling water

Directions

1. Place green peppers, onion, garlic and cilantro in a blender or food processor, puree. This mixture is called soffrito, it is your seasoning base. It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months.
2. Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils.
3. Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well. Add 3 cups rice to the mixture and stir until the rice is coated.
4. Stir pigeon peas into the mixture and add boiling water. Cover the pot with aluminum foil and a pot lid. Reduce heat to simmer and cook 45 minutes or until rice is tender.

Traditional Mofongo Recipe

 

Ingredients:

• 3 unripe green plantains
• 6 ounces pork rinds (crushed)
• 1 tablespoon garlic paste
• Vegetable oil for frying

Preparation:

1. Preheat about two inches of oil in a frying pan or deep fryer to 350 Fahrenheit.
2. While the oil is heating up, peel the plantain and cut into one inch rounds.
3. Fry the plantain until golden and tender. This will take approximately 4 to 6 minutes.
4. Remove cooked plantain from the fryer and allow to drain on paper towels.
5. Put the garlic paste in a mixing bowl and then add fried plantains. Mash until thoroughly blended.
6. Add the pork rinds/cracklings. Continue to mash and mix until all ingredients are well incorporated.
7. At this point you may shape the mofongo into 4 balls and serve hot; or
8. Divide the mofongo into 4 equal portions. Use a small condiment bowl as a mold. Push the mofongo down to the bottom of the bowl. With the back of a spoon, smooth over and level off the mix. Then use the spoon to scrape around the bowl and remove the mash in a half dome shape.

 Peruvian Food

By Marian Blazes, About.com Guide


Peru has an amazing cuisine, one that has evolved from both local and immigrant traditions. Foods that were prepared by ancient civilizations are still enjoyed today, while typical Peruvian dishes also benefit from European, African and Asian influences. Peru's geography yields diverse ingredients: abundant seafood from the coast, tropical fruits from the jungle, and unusual varieties of grains and potatoes from the Andes.

Peruvian cuisine is recognized around the world as one of the best in South America - try it and see what everyone is raving about.

Grilled Beef Anticuchos - Anticuchos de Carne

Anticuchos are a popular party food in South America, especially in Peru. The most traditional Peruvian anticuchos are made with beef heart, but they can also be made with chicken (anticuchos de pollo) or steak.

Anticuchos are seasoned with garlic, vinegar, cumin, and aji panca, a mild red chile pepper with a smoky flavor common in Peruvian cooking. You can often find dried aji panca or jarred aji panca paste in specialty stores or Latin food markets.

Anticuchos are best if they are marinated overnight.
Prep Time: 12 hours
Cook Time: 20 minutes
Total Time: 12 hours, 20 minutes
Ingredients:

    12 cloves of garlic
    1 tablespoon cumin
    1/4 cup mild chile pepper paste (aji panca, if available)
    1/2 cup vinegar, divided
    1 tablespoon salt
    2 teaspoons freshly ground pepper
    2-3 pounds steak (sirloin, tenderloin)
    Wooden skewers

Preparation:

    Cut beef into 2 inch chunks and place in a nonreactive bowl or dish.

    Mash the garlic with a rock, or with a mortar and pestle. Add a little water if necessary to make a paste.

    Make the marinade: in a bowl, mix the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoon cumin, 1 tablespoon salt, and 2 teaspoons freshly ground pepper.

    Pour the marinade over the beef and mix well. Marinade beef overnight in the refrigerator. If you are pressed for time, marinade beef for at least 1 hour at room temperature.

    Prepare the grill. Place the beef onto the skewers (about 4 pieces of beef on each skewer).

    Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar, and a pinch of cumin.

    Grill the skewers for about 5 minutes on each side, or to desired doneness. Baste beef several times during cooking.

    Serve with rice and corn on the cob.

Grilled Chicken Skewers - Anticuchos de Pollo

 

This marinade produces some seriously tender and delicious chicken. In Peru this seasoning is traditional for making grilled beef heart (regular anticuchos). It's wonderful for steaks too. Serve anticuchos de pollo with rice and grilled corn on the cob.
This dish is made with aji panca, a mild red chile pepper with a smoky flavor common in Peruvian cooking. You can often find dried aji panca or jarred aji panca paste in specialty stores or Latin food markets.
See a step by step guide, with photos, on how to make antichuchos here.

Prep Time: 12 hours

Cook Time: 15 minutes

Total Time: 12 hours, 15 minutes

Ingredients:

• 12 cloves of garlic
• 1 tablespoon cumin
• 1/4 cup mild chile pepper paste (aji panca, if available)
• 1/2 cup vinegar, divided
• 1 tablespoon salt
• 2 teaspoons freshly ground pepper
• 4 chicken breast halves
• 1 red bell pepper
• 1 large red onion
• About 15 large mushrooms
• 1/2 cup vegetable oil
• Wooden skewers (about 15)

Preparation:

1. Mash the garlic with a rock, or with a mortar and pestle. Add a little water if necessary to make a paste.
   
2. Make the marinade: in a bowl, mix the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoon cumin, 1 tablespoon salt, and 2 teaspoons freshly ground pepper.
   
3. Cut the chicken breasts into 1 inch by 2 inch cubes. Place chicken pieces in bowl with the marinade and stir well. Marinate chicken at least one hour, or overnight in the refrigerator for best flavor.
   
4. Peel the onion and cut into 1 inch wedges.Remove the seeds and the white part of the bell pepper, and cut into 1 inch chunks.
   
5. Place the chicken and vegetable pieces on the wooden skewers, alternating the chicken with the vegetables..
   
6. Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar, and a pinch of cumin.
   
7. Prepare the grill, and grill chicken for 5 minutes on each side. Baste chicken several times during cooking.
   
8. Cut a piece of the chicken to check for doneness. If the chicken is still pink on the inside, place it back on the grill, checking frequently. Do not overcook.
   
9. Remove the chicken from the grill. Serve with rice and corn on the cob.

Serves 4 to 6.

Peruvian Fish Ceviche

 

                                                                      Ingredients

• 1 1/4 pounds fish fillets (sea bass, sole, or flounder), cut on the bias into 1-inch dice
• 1 quart water, boiled and chilled
• 1 red onion, cut in 1/2 lengthwise and sliced thin
• 1 aji amarillo, rib and seeds removed, diced
• 1 clove garlic
• Salt and pepper
• 1/4 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 2 teaspoons finely chopped cilantro leaves
• 2 ears corn, cut in 1/2
• 1 sweet potato, sliced 1/4-inch thick
• 2 tablespoons canola oil
• 1 head butter lettuce
• Japanese seaweed, for garnish

Directions

Have grill pre-greased and preheated to medium-high.

Place fish in a non-reactive bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water.
Add onions to remaining chilled water and let soak.
Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a paste.
Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 10 minutes.
Brush corn and sweet potato slices with oil and place on grill. Cook about 10 minutes.
When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed, if desired.

 

Food Fight

Gordon Ramsay learns to make Sushi

Russian Food & Cuisine - Everything about Traditional Food in Russia and Authentic Russian Recipes

Submitted by admin on Fri, 07/31/2009 - 16:23

© 2009 Way to Russia Guides / Ways Ltd 

  

Russia is mainly a northern country with long-lasting cold winter. The food should give us much energy and warmth to survive during the winter time. So, the essential components of Russian cuisine are the ones, which provide more carbohydrates and fat rather than proteins. Fresh fruits and vegetables are rarely used in food. So, the top five components of a Russian meal are potatoes, bread, eggs, meat (especially beef) and butter. Other popular foods include cabbage, milk, sour cream, curds, mushrooms, lard, cucumbers, tomatoes, apples, berries, honey, sugar, salt, garlic, and onions.

Russian Borstch recipe
Ingredients : 3/1/2c. canned tomatoes , 5or6 med.size potatoes cut in halves ,1 large carrot cut fine, 1 small peeled beet , salt to taste , 1 small onion chopped, butter, 4c. shredded cabbage , 3/4c. sweet cream ,1/2c. fresh green pepper chopped , 2tbs. fresh or dried dill
1 celery chopped fine , 2/1/2 qts. water, 1/1/2c. diced potatoes, black pepper .
Method:
Put water to boil in large kettle.Add 1/2 c. canned tomatoes. When water is boiling drop in 5 or 6 med. size
potatoes,chopped carrot and the beet. While this is cooking add 3 tbs butter in frying pan. When melted add chopped
onion,cook tender but do not brown. Add 3c. canned tomatoes and let simmer with onion and butter until a thick sauce. Set to
back of stove.
Into a separate frying pan put 2-3 tbs. butter to melt. Add 2c. shredded cabbage and fry.Cook tender but do not brown.Shred
another 2c. to add later to the borstch.
When potatoes are tender remove them to a bowl.Add 2tbs. butter, mash well,then add 3/4c. sweet cream and mix well and set
aside.
Add 1/1/2c. diced potatoes to the stock and the remainder of the shredded cabbage. When diced potatoes are tender, add the
onion-tomato- sauce, then add the cooked cabbage,and the potato-cream mixture. Add 3 tbs. butter to the borstch. Stir well.
Add fresh chopped fine green pepper. Add 3tbs fresh or dried dill. The more fresh dill the better the flavor..Remove beet,
one hour later after borstch is ready.
Borstch is ready to serve.Serve hot.
Serve with chopped garlic in your soup bowl and a fresh piece of bread and butter... Yummy, enjoy...

© 2009 Way to Russia Guides / Ways Ltd


Pelmeni recipe
Ingredients: 2 c flour, 1 c milk or water, 1/2 ts salt, 1 tb vegetable oil, 3 eggs, 250 g beef, 250 g pork, 1 onion, salt and pepper to taste.
Method:
1. Grind beef and pork twice in meat chopper. Then add chopped onion, salt, and pepper. To make mincemeat more tender and juicy, add a bit of milk. Reserve.
2. Mix flour with eggs and milk, salt and oil until a soft dough forms. Knead on floured surface until dough is elastic.
3. Take some dough and make a "sausage" (1 inch in diameter). Divide into pieces (1 inch thick). Roll each piece so that each is 1/16 inch thick.
4. Take a glass or a cup (2 inches in diameter) and make rounds with it's help on the dough. Fill each round with 1 teaspoon of the mincemeat, fold into half-moons.
5. Pinch edges together and connect the opposite sides. Pelmeni can be frozen to be cooked later ( you can keep them in the freezer for a long time), or cooked immediately.
6. To cook pelmeni, boil a large amount of water, as they can stick to each other. Salt water. Carefully drop pelmeni into boiling water. Don't forget to stir them from time to time. Boil for 20 minutes.
5. Served with butter, sour cream or vinegar, and ketchup.

© 2009 Way to Russia Guides / Ways Ltd







Beef Stroganov recipe
Ingredients : 2 lbs Tenderloin of beef - cut into very thin strips, 10 Allspice berries- freshly ground (2 tsp. dried ground), 1/4 lb. Butter (2 Tbs. reserved), 3 Tbs. Flour, 2 cups Estouffade (brown veal stock may also be used), 1 tsp. dijon mustard , 2-4 Tbs. Sour cream (more as desired), Salt and pepper to taste
To make one gallon Estouffade (can be stord for up to three days in the refrigerator or up to three months frozen): 2 lbs. Veal bones , 2 lbs. Beef Bones, 1 Unsmoked ham knuckle, 1 lb. Mirepoix - coarsely cut, 1/2 lb. onion, 1/4 lb. carrot , 1/4 lb. celery , 10 oz.
Tomato paste, Sachet d'epices , Salt to taste ( optional) 6 qts. Cold water
Method:
Season tenderloin with salt and allspice. Saute' the beef in butter to desired doneness. Remove from pan and keep warm.
Lower heat and add 2 Tbs. butter and 2 tbs. of the flour. Add more flour if needed. Fry lightly over moderately low heat until the roux slowly turns a golden straw colour.
Gradually add the Estouffade, whisking constantly to avoid lumping. When well blended add mustard and a little pepper. Simmer over medium heat about ten mins. Add sour cream to pan, stirring constantly until desired consistency is reached ( to cover back of a spoon).
Reheat meat in the sauce taking care that the sauce does not boil.
To make Estouffade:
Preheat the oven to 450F. Rinse all of the bones and dry them thoroughly. Arrange the bones in a roasting pan and roast in the oven 30 to 40 mins. until a rich brown colour is achieved. Transfer bones to a stockpot and add ham knuckle. Add water and bring the mixture slowly to a boil. Simmer, skimming the surface as necessary. After about 41/2 hours: Brown the mirepoix and tomato paste in the same roasting pan. when vegetables are soft and very slightly carmelized add to the stockpot. Deglaze the roasting pan with water and add to the stock. Add the sachet d'epices.
Simmer an additional hour (approx. six hours in all). Strain.

© 2009 Way to Russia Guides / Ways Ltd


"""Russia"" Russia San...$38.09 Wayfair

 

Portobello Pizzas

 

 

Ingredients

• 6 large portobello mushroom tops, stems removed and gills scraped
• Extra-virgin olive oil, for liberal drizzling plus 1 tablespoon
• Salt and freshly ground black pepper
• 1 pound Italian sweet sausage
• 1/2 pint grape tomatoes
• 1/2 cup cream
• 1/2 cup basil leaves, shredded or torn
• 1/2 cup shredded Parmigiano

Directions

Preheat broiler.

Dress the mushroom caps with liberal drizzle of extra-virgin olive oil and season with salt and pepper. Broil the portobello mushrooms 5 minutes on each side until tender.

While caps are broiling heat 1 tablespoon extra-virgin olive oil in a skillet over medium high heat, add sausage and brown and crumble the meat, then add tomatoes to skillet and cook another few minutes until they burst. Add cream to skillet and reduce 2 to 3 minutes more. Remove the sausage from heat and fold in basil. Fill mushroom caps and top with cheese, place under broiler to brown 2 to 3 minutes then quarter caps and serve.

How to Make a Unagi (freshwater Eel) Roll

 

Unagi Roll

 

 

Ingredients

• 8 ounces sushi rice
• Sushi Su seasoning, recipe follows
• 1 full sheet nori (roasted seaweed)
• 1-ounce cucumber, julienned
• 1/2-ounce Kaiware (daikon sprouts), juilienne
• 4 ounces Unagi (broiled fresh water eel)
• 1 pinch sesame seeds
• 1 ounce Unagi Glaze, recipe follows
• Gari (pickled ginger), to taste
• Wasabi (Japanese horseradish), to taste
• Soy Sauce, to taste
• Special Equipment: Makisu (bamboo rolling mat)

Directions

To cook the sushi rice – wash rice well, drain and let stand for 30 minutes in colander. When cooking rice, for 1 cup of rice add just a little less than 1 cup water in a rice cooker. 45 minutes after rice has been started, remove into a big mixing bowl (plastic or wood is best, metal is also OK) to speed the cooling process. Add 1-ounce of sushi su seasoning and mix well into rice. Let stand to cool. Periodically turn your rice to cool evenly. Do this for about 20 to 30 minutes, then cover.

Place a full sheet of nori (rough side up), on the bamboo rolling mat. Cover the whole sheet except for about 7/8-inch at far end with rice, pressing rice with damp hands into an even layer. Sprinkle sesame seeds on rice from left to right. Place bands of Unagi, cucumber, and kaiware sprouts across leading edge of nori. Roll closest edge to you, up and away from you, very carefully tuck in the roll and continue until you reach the bare end, to seal your roll. Make sure when rolling all ingredients are tightly secured, this will help to keep ingredients intact when cutting. Compress the roll with the bamboo mat. You may shape your roll making it slightly oval or squared off. To serve, slice into 12 even slices. Place Unagi glaze on plate or serve as side dish. Fan out sushi on plate, garnish with pickled ginger and wasabi. Serve with soy sauce.

Sushi hints: Nori has 2 sides, 1 rough and 1 smooth and shiny. The rough side holds the rice better and the smooth side is more presentable on the outside. Also, water is your best friend when making sushi. Keep you hands wet when handling rice so the rice will not stick to your hands. This is important when slicing or cutting sushi rolls, keep your knife wet at all times so the knife can glide through the rice.

Sushi Su seasoning:
3 tablespoons sugar
1 tablespoon salt
1 cup rice vinegar
1- ounce sea kelp
Combine all ingredients in a saucepan. Cook just until sugar completely dissolves. Remove from the heat and cool completely.
Unagi Glaze:
4 ounces sake
4 ounces mirin
1-ounce sugar
1-ounce water
1- ounce Soy Sauce
Combine all ingredients and aside.

Seared Ahi Tuna Recipe

• Prep time: 1 hour, 5 minutes
• Cook time: 5 minutes

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Ingredients

• 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)

• 2 Tbsp dark sesame oil
• 2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
• 1 Tbsp of grated fresh ginger
• 1 clove garlic, minced
• 1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
• 1 teaspoon lime juice

Method

1 Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.
2 Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)
3 Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.
Can serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel. Shown served over sliced fennel salad.

Boost your metabolism and lose weight faster

Boost your metabolism and lose weight faster

  Top 10 Foods Highest in Vitamin B12 

 

 

 Vitamin B-12, or Cobalamin, is the largest and most complex vitamin currently known to man. A slight deficiency of vitamin B-12 can lead to anemia, fatigue, mania, and depression, while a long term deficiency can cause permanent damage to the brain and central nervous system. Vitamin B12 can only be manufactured by bacteria and can only be found naturally in animal products, however, synthetic forms are widely available and added to many foods like cereals. Vitamin B12 can be consumed in large doses because excess is excreted by the body or stored in the liver for use when supplies are scarce. Stores of B12 can last for up to a year. Below is the top 10 foods highest in vitamin B12 foods, click here for an extended list of vitmain B12 rich foods, and here for other foods high in vitamin B.

---

#1: Clams, Oysters, and Mussels
Shellfish are a great source of vitamin B12 and can be eaten raw, baked, steamed, fried, or made into chowder. In addition to vitamin B12 shellfish are a good source of zinc, copper, and iron. Clams provide the most vitamin B-12 with 98.9μg per 100g serving, accounting for 1648% of the DV. That is 84μg (1401% DV) per 3 ounce serving, and 187.9μg (3132% DV) in 20 small clams, or 9.4μg (156.6 %DV) in one small clam. Mussels and oysters are also good sources of B12 providing 600% DV and 400% DV per 100 gram serving. Click to see complete nutrition facts.
#2: Liver
Often appearing on the culinary scene as pâté, liver can also be prepared steamed or fried with onions and herbs. The liver of most any animal is packed with vitamin B-12, the highest on the list are: Lamb, beef, veal, moose, turkey, duck, and goose respectively. Lamb liver provides 85.7μg (1428% DV) of vitamin B12 per 100g serving, or 72.85μg (230% DV) in a 3 ounce serving. Click to see complete nutrition facts.
#3: Caviar (Fish Eggs)
Caviar and fish eggs are most often eaten as a garnish or spread. The eggs of whitefish contain the most vitamin B-12 with 56.4μg (940% DV) per 100g serving. Caviar contains a third of that with 20μg (333% DV) of vitamin B12 per 100g serving, 5.6μg (93% DV) per ounce, and 3.2μg (53% DV) per tablespoon. Chicken eggs, by comparison, only offer 1.29μg (22% DV) of vitamin B-12 per 100g serving, or 0.65μg (11% DV) per egg. Click to see complete nutrition facts. Buy Caviar from Amazon.com
#4: Octopus
Popular in Mediterranean, Japanese, and Hawaiian cuisine, octopus is a vitamin b12 rich food. Cooked octopus provides 36μg of vitamin B-12 per 100 gram serving accounting for 600% of the DV. That is 30.6μg (510% DV) per 3 ounce serving, or 10.2μg (170% DV) per ounce. Raw octopus provides about half as much vitamin b12 with 20μg (333% DV) per 100 gram serving, 17μg (283% DV) in a 3 ounce serving, and 5.67μg (94.33% DV) per ounce. Click to see complete nutrition facts.
#5: Fish
Known for their omega 3 fats and for being a high protein food, fish are also a good source of vitamin B12. Mackerel provides the most vitamin B-12 with 19μg per 100g serving (317% DV), followed by Herring (312% DV), Salmon (302%), Tuna (181%), Cod (167%), Sardines (149%), Trout (130%), and Bluefish (104%).
Click to see complete nutrition facts. Canned Fish Highest in Vitamin B12.
#6: Crab and Lobster
Crab and lobster are most commonly served baked, steamed, or in bisque. A 100g serving of crab contains 11.5μg of vitamin B12 (192% of the DV), that is 15.4μg (257%DV) per leg (134g). Lobster will provide 4.04μg(67% DV) per 100g serving, or 6.59μg (110% DV) in an average whole lobster (163g).
Click to see complete nutrition facts.
#7: Beef
In addition to being a vitamin B12 rich food, beef is also a good source of protein, zinc, and heme-iron. The amount of vitamin B-12 in beef depends on the cut, lean fat-trimmed chuck contains the most vitamin B12 with 6.18μg (103% DV) per 100g serving, 11.49μg (103% DV) in a chuck steak, and 5.25μg (88% DV) in a 3 ounce serving. Chuck is followed by sirloin (62% DV), rib-eye (60% DV), and ribs (58% DV).
Click to see complete nutrition facts.

#8: Lamb (Mutton)
Lamb is a common meat in the Middle East, Mediterranean, East Asia, Australia, New Zealand, and most of Europe. Lamb is a high cholesterol food so be sure to look for lean cuts which are higher in B12 anyway. Lamb also provides high amounts of protein, and zinc. The shoulder is the cut of lamb with the most vitamin B-12 providing 3.71μg (62% DV) per 100g serving, 5.82μg (97% DV) per pound, and 3.15μg (53% DV) in a 3 ounce serving. The shoulder is followed by the foreshank and leg which provides 53% of the DV per 100g serving, and lamb chops which provide 51% of the DV for vitmain B12 per 100 gram serving. Click to see complete nutrition facts.
#9: Cheese
Despite being a high cholesterol food, cheese is a good source of calcium, protein, and Riboflavin (Vitamin B2). The amount of vitamin B12 in cheese depends on type and variety, Swiss cheese provides the most with 3.34μg (56% DV) per 100g serving, followed by Gjetost (40% DV), Mozzarella(39% DV), Parmesan (38% DV), Tilsit (35% DV), and Feta (28% DV). Click to see complete nutrition facts.
#10: Eggs
When it comes to chicken eggs the raw yellow has most of the vitamin B-12 with 1.95μg per 100g serving (33%), however, this equates to 0.33μg per yolk or just 6% of the DV. The eggs of other animals are higher with a goose egg providing 7.34μg (122% DV) of vitamin B-12 per 100g serving, and a duck egg providing 3.78μg (63% DV).
Click to see complete nutrition facts.

Filet Mignon with Rosemary and Mushroom Gravy

Recipe courtesy Giada De Laurentiis

Show: Giada at HomeEpisode: All Dressed Up

• Recipe categories: Meat, Beef, Vegetables, Mushroom,
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• recipe
• ratings & reviews(54)
• videos(1)

   

• Rate This Recipe
• Read 54 Reviews

Total Time:

47 min

Prep

12 min

Inactive

5 min

Cook

30 min

Yield:

4 servings

Level:

Easy

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Ingredients

Steaks:

• Vegetable oil cooking spray
• 2 (8-ounce) filet mignon steaks
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil

Gravy:

• 2 tablespoons olive oil
• 2 large or 4 small shallots, minced
• 2 cups (about 5 ounces) assorted mushrooms, such as cremini, shiitake and button, coarsely chopped
• Kosher salt and freshly ground black pepper
• 1/2 cup dry Marsala wine
• 1 1/2 cups low-sodium beef broth
• 1 1/2 tablespoons chopped fresh rosemary leaves
• 1 1/2 tablespoons all-purpose flour
• 3 tablespoons unsalted butter, at room temperature

Directions

Steak: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside. Season the steaks with salt and pepper, to taste. In a large skillet, heat the oil over medium-high heat. Add the steaks and brown on all sides, about 4 minutes. Transfer to the prepared baking sheet and bake for 10 minutes for medium-rare doneness. Let the steaks rest for 5 minutes on a cutting board.

Gravy: In the same skillet used for the steak, heat 2 tablespoons of oil over medium-high heat. Add the shallots and mushrooms and season with salt and pepper, to taste. Cook until the shallots are soft, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 2 minutes. Stir in the beef broth and rosemary. Whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste.
Cutting across the grain, slice the steak into 1/4-inch thick slices and arrange on a platter. Pour the sauce into a serving bowl and serve alongside the meat.

Vegetable Lasagna

Mango Salsa Recipe

Crab and Avocado Salad

Recipe courtesy Food Network Magazine

• Recipe categories: Vegetables, Avocado, Shellfish, Crab,
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• recipe
• ratings & reviews(15)

Photo: Crab and Avocado Salad Recipe

Rated 4 stars out of 5

• Rate This Recipe
• Read 15 Reviews

Total Time:

30 min

Prep

25 min

Cook

5 min

Yield:

4 servings

Level:

Easy

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• Healthy Weeknight Dinners
• Slimmed-Down Appetizers
• Light Desserts
• More

Ingredients

• Kosher salt
• 1/2 pound haricots verts or green beans, halved
• 2/3 cup low-fat plain yogurt
• 3 tablespoons low-fat mayonnaise
• 1 to 2 tablespoons fresh lemon juice
• 1/2 cup chopped fresh chives
• 1/4 cup chopped fresh basil
• 3 anchovy fillets, chopped
• Freshly ground pepper
• 1/2 pound lump or claw crabmeat
• 1 Hass avocado, halved, pitted and diced
• 3 romaine hearts, chopped
• 1 1/2 cups whole-wheat croutons
• 1 pint cherry tomatoes, halved

Directions

Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.

Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.
Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, haricots verts and the remaining avocado with the remaining dressing in a large bowl.
Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.
Per serving: Calories 314; Fat 14 g (Saturated 2 g); Cholesterol 73 mg; Sodium 552 mg; Carbohydrate 28 g; Fiber 8 g; Protein 22 g
Photograph by Antonis Achilleos

Skirt Steak with Black Beans and Mango salsa

Main Challenge: Skirt Steak Tostada with Black Beans and Mango Salsa

Recipe courtesy Melissa D'Arabian

Show: Food Network StarEpisode: The Ultimate American Meal

• Recipe categories: Fruit, Mango, Meat, Beef, Vegetables, Beans/Legumes,
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Total Time:

Prep

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Cook

Yield:

4 servings

Level:

Intermediate

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Ingredients

Steak:

• 1/2 cup soy sauce
• 1/2 cup olive oil
• 3 lemons, juiced
• 1/2 cup honey
• 1 cup finely chopped onion
• 1 habanero chile, seeded and chopped
• Salt and freshly ground black pepper
• 1 (2-pound) piece skirt steak

Black Beans:

• 1 can black beans, drained
• 1/2 cup olive oil
• 1/2 cup red wine
• 1 jalapeno pepper, seeded and chopped

Tostadas:

• Vegetable oil, for frying
• 4 corn tortillas
• Mango Salsa, recipe follows
• Sour cream, optional
• Grated cheese of your choice, optional

Directions

For the steak: In a large shallow bowl or baking dish whisk together the soy sauce, olive oil, lemon juice, honey, onion, habanero, and salt and pepper, to taste. Add the skirt steak, cover and refrigerate. Marinate for at least 1 hour, preferably several hours.

For the beans: In a saucepan over medium-low heat, combine all ingredients and let simmer for 20 minutes.

For the tostadas: Heat about 3 inches of oil in a large pot to about 350 degrees F. Carefully slide 1 tortilla into the oil and fry until crisp, about 1 to 2 minutes. Remove and drain on paper towels. Repeat with the remaining tortillas.

Preheat a grill pan or grill to medium-high. Remove the skirt steak from the bowl or baking dish and discard the marinade. Place the steak on the grill and grill about 4 to 6 minutes for medium-rare to medium. Remove from grill to a cutting board and let rest for about 5 minutes. Slice into thin pieces at a diagonal.

To serve: Place fried tortillas on a large platter or individual plates. Spoon some of the black bean mixture in the middle of the tortillas. Top with steak slices and the Mango Salsa. Garnish with sour cream and your choice of grated cheese, if desired.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Mango Salsa:
1 red onion, finely chopped

• 1 large ripe mango, peeled and finely chopped
• 1/4 cup chopped cilantro leaves
• 1 poblano chile, seeded and minced
• 1/4 cup honey
• 3 limes, juiced
• Salt and freshly ground black pepper

In a bowl, combine all ingredients and set aside for 10 to 20 minutes for the flavors to marry.

Yield: about 1 1/2 cups

Copyright 2009 Television Food Network, G.P. All rights reserved

Carne con Papas

  Carne con Papas

 

Ingredients

• 1/2 green bell pepper, seeded and chopped
• 1/2 small white onion, chopped
• 3 cloves garlic, crushed
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt, divided
• 1/8 cup olive oil
•  
• 1 tablespoon olive oil
• 2 tablespoons achiote powder
• 1 teaspoon ground cumin
• 2 (8 ounce) cans tomato sauce
• 2 pounds beef stew meat, cut into 1 inch cubes
• 2 white potatoes
• 1 cup white wine
• 4 cups water
• 6 cubes beef bouillon

Directions

1. 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.
2. 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.
3. Cover with lid of pressure cooker. Following manufacturer's directions, cook under 15 pound pressure for about 30 to 45 minutes.