FAMOUS CHICKEN ADOBO
This classic adobo recipe is simple to make and famous with all who have tasted it. It has been modified to be a bit more saucy than traditional adobo, it is delicious served over rice.
Provided by angelaBBf
Categories Main Dish Recipes Chicken Chicken Adobo Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
- Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.
Nutrition Facts : Calories 360.8 calories, Carbohydrate 7.2 g, Cholesterol 97 mg, Fat 21.7 g, Fiber 1 g, Protein 32.8 g, SaturatedFat 5.5 g, Sodium 1039.7 mg, Sugar 1.9 g
FROZEN ADOBE PIE
Make and share this Frozen Adobe Pie recipe from Food.com.
Provided by Pamela
Categories Frozen Desserts
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Let coffee ice cream warm slightly out of the freezer for about 20 minutes or until soft enough to spread.
- Spread coffee ice cream over crust and drizzle with half of the fudge sauce.
- Freeze until slightly firm. Remove chocolate ice cream and warm slightly for about 20 minutes or until soft enough to spread.
- Drizzle remaining fudge sauce over pie and sprinlke with almonds if desired.
- Freeze at least 2-3 hours before serving, if freezing longer, wrap well to prevent freezer burn.
- Serve with chocolate curls for garnish.
Nutrition Facts : Calories 555.5, Fat 25.8, SaturatedFat 10.5, Cholesterol 31.3, Sodium 491.9, Carbohydrate 76.9, Fiber 3, Sugar 47.4, Protein 7.6
ADOBE PIE
Make and share this Adobe Pie recipe from Food.com.
Provided by Amberngriffinco
Categories Savory Pies
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Spray 2-qt. casserole with cooking spray. Cook beef and onion in 12-in. skillet over med. heat stirring occasionally until brown; drain.
- Stir in tomatoes, corn, olives, raisins, cumin and cinnamon. Spoon into casserole. Prepare corn bread as directed on pouch, using milk, margarine and egg; stir chilies and 1/2 of cheese into batter. Spread over beef mixture.
- Bake uncovered 12 minute Sprinkle with remaining cheese. bake 5-7 minute or until corn bread is golden brown. 6 servings.
Nutrition Facts : Calories 697.4, Fat 35.8, SaturatedFat 12.9, Cholesterol 147.2, Sodium 872, Carbohydrate 63.3, Fiber 6.1, Sugar 18.2, Protein 33.2
FILIPINO CHICKEN ADOBO
This one-pot Filipino Chicken Adobo recipe from Food Network uses only a handful of ingredients, including garlic and soy sauce.
Provided by Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
- Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. Serve with steamed rice.
PINK ADOBE APPLE PIE
This is a replica of a famous dessert served at a restaurant in Santa Fe. The recipe appears long, but includes directions for a 9 inch double crust pie and an optional sauce. You can save time by buying premade crust and skipping the sauce. The pie is a delicious blend of apples, spices, nuts and raisins. It's a local favorite in West Texas and New Mexico.
Provided by Dawn399
Categories Pie
Time 1h25m
Yield 1 pie
Number Of Ingredients 21
Steps:
- Preheat oven to 400° (you'll reduce to 350°F.).
- Mix flour, shortening, and salt together, until dough resembles course meal.
- Add water a little at a time until dough sticks together.
- Divide dough in half and roll out and line the bottom of a nine inch pie plate.
- Fill with apples and sprinkle with cinnamon, lemon juice, and nutmeg.
- Spread 1/2 cup sugar and raisins over apples.
- Mix brown sugar with flour and spread over whole mixture.
- Sprinkle with nuts and dot with melted butter.
- Sprinkle with 1/4 cup water.
- Roll out remaining dough and seal edges and flute.
- Brush with milk.
- Bake at 400° F.
- for 10 minutes, then reduce to 350° F.
- and bake for 30 more minutes.
- May cover edges with foil if they brown too quickly.
- While pie is baking prepare sauce: In a sauce pan melt butter and mix with water.
- Remove from heat and mix in sugr and brandy, may add more water if too thick.
- Serve sauce over pie.
PINK ADOBE FRENCH APPLE PIE
Embellished with raisins and pecans and topped with a hard sauce you just can't beat this spicy apple pie. Roselea, owner and founder of the famous Pink Adobe Restaurant in Santa Fe, created this years ago and it has been so popular she can hardly keep up the demands. Regulars at the restaurant order this dessert pie before their main course. Pie also freezes well so make two, one for now, one for later. From "Hotter Than Hell".
Provided by Julie Bs Hive
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 16
Steps:
- Set oven rack in lowest position and preheat to 450°. Roll out half the pastry and use to line a 9-inch pi plate. Place apples in pastry shell, mounding them toward the center. Sprinkle with lemon juice, nutmeg, and cinnamon. Spread 6 tablespoons of the granulated sugar and all of the raisins evenly over apples.
- In a separate bowl, mix brown sugar, flour, and butter until well blended and spread this mixture over the apples. Sprinkle with pecans, and add 3 tablespoons of the milk. Roll out remaining pastry and place on pie. Seal and flute the edges. Cut steam vents. Brush top crust with remaining milk, and sprinkle with remaining granulated sugar. Bake 10 minutes, and then reduce oven temperature to 350° and bake an additional 30 minutes until crust is golden brown and filling is bubbly.
- Meanwhile make the hard sauce. In a medium bowl, cream butter until fluffy, add powdered sugar and boiling water, and beat until well blended. Beat in rum or brandy. Set aside.
- Cool pie briefly then cut in wedges. Serve on warmed pates topped with hard sauce. Let each slice stand a few minutes before serving so sauce has time to melt down into the filling.
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