Sofrito Veal Casserole Recipes
SOFRITO
Sofrito is the base for most Puerto Rican dishes, and this one is better than store bought (difficult to find in the stores in the Western United States). This can be added to beans, rice, soups, stews, you name it.
Provided by FIVEBRIGS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 80
Number Of Ingredients 10
Steps:
- In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a resealable plastic freezer bag, and use as needed, or freeze in portions.
Nutrition Facts : Calories 9.8 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 89 mg, Sugar 0.8 g
AUTHENTIC PUERTO RICAN SOFRITO
Sofrito is the secret to many Hispanic Caribbean recipes. It is a fragrant aromatic puree of peppers, onions, garlic, herbs, and olive oil. The magic herb in this fragrant mixture is cilantro. My family's recipe produces a sofrito that is very flavorful, complex and oh-so-delicious! Use it in soups and stews as well as in rice dishes. Freeze whatever portions will not be used within 2 weeks. They will keep for about 3 months in the freezer.
Provided by MKCortes (Latin Goddess)
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h5m
Yield 64
Number Of Ingredients 15
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Cut green bell pepper and red bell pepper in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut sides down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
- Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
- Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
- Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.
Nutrition Facts : Calories 28.6 calories, Carbohydrate 2.6 g, Fat 2 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 28.9 mg, Sugar 0.9 g
SOFRITO ( VEAL CASSEROLE)
Make and share this Sofrito ( Veal Casserole) recipe from Food.com.
Provided by Poppy
Categories Veal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix the flour with the salt and pepper.
- Cut the meat into slices and dredge it in the flour.
- Heat the oil in a frying pan and brown the meat.
- Transfer the meat to a pot.
- Put the vinegar, the garlic, the parsley and a little water into the frying pan.
- When this sauce has come to a boil, pour it over the meat.
- Cover the pot and simmer for 1 1/2- 2 hours.
- Serve with vegetables of your choice.
Nutrition Facts : Calories 273.1, Fat 27.1, SaturatedFat 3.7, Sodium 1.4, Carbohydrate 6.7, Fiber 0.3, Sugar 0.1, Protein 0.9
PISTACHIO PUDDING CAKE
Make and share this Pistachio Pudding Cake recipe from Food.com.
Provided by MFuhri
Categories Dessert
Time 1h15m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- Combine dry ingredients. Slowly add in the eggs, club soda and oil. Stir until smooth. Pour into a greased Bundt pan.
- Bake at 350* for 50-60 minutes.
- When cake is nearly done, make frosting: Melt 3 Tablespoons of butter in a sauce pan until it turns a little brown. Add 2 Tablespoons of milk. Then add enough powder sugar to desired consistency. Add 1 teaspoon of vanilla if desired. .
- Pour frosting on while hot.
Nutrition Facts : Calories 239.8, Fat 12.5, SaturatedFat 2.9, Cholesterol 47.2, Sodium 228.6, Carbohydrate 29.6, Fiber 0.3, Sugar 19.2, Protein 2.8
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- To prepare this delicious Greek sofrito recipe, start by preparing the veal. Season the meat with salt and freshly ground pepper and dredge lightly the veal slices with flour, tapping off any excess. Heat the oil and butter in a large non stick skillet over medium-high heat. Add the veal (in batches) and sauté, until browned on all sides. Do not add all the meat in the sauce pan, rather sauté in batches, so that the temperature of the oil remains high and the meat is sealed. When done, remove with a slotted spoon, place on a platter, cover and set aside.
- Cut the garlic cloves in slices and add in the same oil used to brown the meat. Turn down to medium heat and stir for a minute. Pour in the white wine vinegar and deglaze. Add the veal and the white wine and wait for a couple of minutes to steam up. Add the warm broth and season with salt and pepper.
- Turn the heat down to low-medium and simmer until the veal is tender and the sauce thickens, for about 30-40 minutes. About 5 minutes before removing from the heat, stir in the freshly chopped parsley.
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- Spread the flour over a large plate and season with black pepper and cayenne. Lightly dredge the veal slices, tapping off any excess.
- Heat 4 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add the meat and brown slightly on both sides. Transfer to a plate.
- In a separate large, deep skillet or casserole, heat the remaining tablespoons of the olive oil over medium heat. Add the garlic and stir for a minute. Add the veal. Pour in the vinegar, which will steam up and lose some of its pungency. Add the broth and season with salt.
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- Combine the flour with the cayenne and season well with salt and pepper. Lightly coat the veal with the flour, shaking off any excess.
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