Pinon Recipes

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PINON



Pinon image

Make and share this Pinon recipe from Food.com.

Provided by shavaz825

Categories     Meat

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 17

10 very ripe plantains
5 lbs lean ground beef
2 cups canola oil
8 eggs
6 cups cheddar cheese
1/2 cup of white california raisins
10 stuffed olives
6 garlic cloves, choped
1 onion, choped
1 red pepper, choped
1 beef, boullon cube (knor)
3 packages , sazon con achoite
2 packages of sazon sin achiote
1/4 cup , sofito (onion,garlic,cilantro,culantro,green & red pepper,small sweet peppers olive oil all blended)
salt
pepper
1 stickof butter

Steps:

  • In a skilet at moderate fire brown the ground beef with salt and pepper. Drain the liquid fron the meat.Add onion ,red pepper, beef cube,sofrito,sazon,olives let simmer for 10 minutes. Add salt and pepper as needed. last add the raisins.lower the fire level and let the beef simmer.
  • Peel the plantains and slice them thin. Add oil to skillet. fry the plantain slices and place in a try with napkins to retain excess oil. butter up your casserole layer the plantains in the botton beat 4 eggs and pour on top of the bottom layer. Add 3 cups of cheese,ground beef the other 4 eggs beatten chesse then cover with the rest of the plantains.
  • bake under 375 for 45 minute.
  • let cool down before slicing.

Nutrition Facts : Calories 1367.1, Fat 93.5, SaturatedFat 28.1, Cholesterol 387.8, Sodium 635.6, Carbohydrate 66.4, Fiber 4.8, Sugar 32.8, Protein 70.2

SALSA DE PINON (PINE NUT SAUCE)



Salsa de Pinon (Pine Nut Sauce) image

Provided by Food Network

Categories     main-dish

Yield about 1 1/2 cups

Number Of Ingredients 7

3/4 cup pine nuts, toasted and cooled
3 hardcooked egg yolks
2 tablespoons caper juice
2 tablespoons capers
1 cup half and half
Sea salt, to taste
Freshly ground black pepper, to taste

Steps:

  • In a blender, combine the pine nuts, egg yolks, caper juice, capers, and half and half. Blend until smooth. Season with salt and pepper.

PINON RICE



Pinon Rice image

Provided by Food Network

Categories     main-dish

Yield 2 servings

Number Of Ingredients 7

2 tablespoons peanut oil
1/2 small yellow onion, diced
1 cup uncooked white rice, rinsed
3/4 cup pinon nuts
2 cups water
1/2 teaspoon sea salt
1 green onion, sliced finely

Steps:

  • In a 2 quart saucepan, over a medium low heat, place the oil, onion, rice, and pinon nuts. Saute until the nuts turn golden. Add the water and salt. Cover and simmer for 20 to 25 minutes, until the rice is cooked and the water is absorbed.
  • Toss the green onion on top of the rice to garnish.

PINON



Pinon image

Yield Serves 4 to 6

Number Of Ingredients 18

1 medium onion
1/2 small green bell pepper
1/2 small red bell pepper
a 14- to 16-ounce can whole tomatoes
1/3 cup drained pimiento-stuffed green olives
1 pound ground beef chuck
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup tomato sauce
2 tablespoons raisins
1 tablespoon cider vinegar
2 bay leaves
1/4 teaspoon ground achiote (optional)
6 semi-ripe (yellow with some spots) plantains
1/3 to 1/2 cup olive or canola oil
2 large eggs
2 tablespoons water
1/4 cup freshly grated Parmesan

Steps:

  • Cut onion and bell peppers into 1/4-inch dice. Drain whole tomatoes, reserving juice, and chop. Halve olives crosswise.
  • Heat a large nonstick skillet until hot and crumble beef into skillet. Sauté beef over moderately high heat, stirring and breaking up any clumps, until no longer pink, about 5 minutes. Stir in salt, black pepper, onion, and bell peppers and sauté, stirring, until vegetables are softened, any juices are evaporated, and meat begins to brown, about 6 minutes. Stir in tomatoes with reserved juice, olives, and remaining filling ingredients and simmer, partially covered and stirring occasionally, until most of liquid is evaporated, about 30 minutes. Discard bay leaves. Cool filling uncovered. Filling may be made 2 days ahead and chilled, covered.
  • Cut ends from plantains and peel fruit. Diagonally cut plantains into 1/3-inch-thick slices. In a large nonstick skillet heat 1/3 cup oil over moderately high heat until hot but not smoking and sauté plantains in batches, without crowding, until golden brown, 1 to 2 minutes on each side, adding remaining oil to skillet as necessary. With a slotted spatula transfer plantains as fried to paper towels to drain.
  • Preheat oven to 350°F. Oil a 2 1/2-quart baking dish (about 1 1/2 inches deep).
  • In a small bowl beat together eggs and water and pour half of mixture into baking dish, tilting to coat bottom and sides. Arrange about one third plantains over bottom and up sides of baking dish tightly in one layer. Spread half of filling in dish and sprinkle with half of Parmesan. Arrange half of remaining plantains on top of Parmesan in one layer. Top plantains with remaining filling and sprinkle with remaining Parmesan. Top pie with remaining plantains. Pour remaining egg mixture over pie, tilting dish so egg spreads to edges.
  • Bake pie, covered with foil, in middle of oven until heated through and bubbling at edges, about 1 hour. Cool pie 10 minutes. (If desired, unmold before serving: Run a thin knife around edge of pie, invert a serving plate on top of pie, and invert pie onto serving plate.)

OUR FAVORITE PIñON



Our Favorite Piñon image

Got four perfectly ripened plantains? Use them to make our Healthy Living piñon. It's one tasty casserole that feeds twelve, deliciously!

Provided by My Food and Family

Categories     Home

Time 1h

Yield 12 servings

Number Of Ingredients 15

4 ripe plantains (2-1/2 lb.)
1/3 cup KRAFT Zesty Italian Dressing, divided
1 green pepper, chopped
1 small onion, chopped
1/4 cup chopped green olives
2 cloves garlic, minced
1/3 cup chopped fresh cilantro, divided
2 lb. extra-lean ground beef
1 can (8 oz.) tomato sauce
2 pkt. seasoning with coriander and annatto
1 can (14.5 oz.) cut green beans, drained
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese
2 whole eggs
2 egg whites
1/4 cup fat-free milk

Steps:

  • Heat oven to 350ºF.
  • Cut plantains lengthwise into 1/2-inch-thick slices. Heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add half the plantains; cook 1-1/2 min. on each side or until golden brown on both sides. Remove from skillet; cover to keep warm. Repeat with 2 Tbsp. of the remaining dressing and remaining plantains.
  • Add peppers, onions, olives, garlic, 1/4 cup cilantro and remaining dressing to skillet; cook and stir on medium heat 5 min. or until vegetables are crisp-tender. Stir in meat, tomato sauce and seasoning. Bring to boil, stirring occasionally; simmer on medium-low heat 10 min. or until meat is done, stirring occasionally.
  • Layer half each of the plantains, meat mixture, beans and cheese in 13x9-inch baking dish sprayed with cooking spray; repeat layers. Beat whole eggs, egg whites and milk with whisk until blended; pour over ingredients in baking dish. Cover.
  • Bake 30 min. or until knife inserted in center comes out clean. Sprinkle with remaining cilantro.

Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

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