Sopita Recipes

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SOPITA



Sopita image

Quick, cheap, and easy to make. This can be made vegetarian (vegetable stock) or with chicken stock.

Provided by Raja635

Categories     Low Protein

Time 25m

Yield 1 serving(s)

Number Of Ingredients 6

1 cup rice
butter
1 tomatoes
1 zucchini
1 teaspoon salt
1/2 cup chicken stock or 1/2 cup vegetable stock

Steps:

  • Sauté rice in butter.
  • Add chopped tomato and zucchini and cook for a few minutes.
  • Add chicken (or vegetable stock) and salt.
  • Bring to a boil.
  • Cover and let simmer until liquid is absorbed.

YUMMY AVOCADO SOPITA



Yummy Avocado Sopita image

Provided by Ingrid Hoffmann

Categories     appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon unsalted butter
1 white onion, chopped
2 garlic cloves, peeled and smashed
1/2 red, orange, or yellow bell pepper, finely chopped
2 tablespoon chopped fresh dill
Salt and freshly ground black pepper
3 medium avocados, halved, seeded, peeled, and roughly chopped, see *Cook's Note
2 1/2 cups 2 percent milk
2 tablespoons olive oil
1/2 pound small raw shrimp, peeled and deveined
Fresh basil leaves, finely chopped, for garnishing
Sesame seeds, to taste

Steps:

  • Melt the butter in a medium skillet over medium-high heat. Add the onion, garlic and peppers and cook until soft, about 4 to 6 minutes, stirring occasionally. Add the dill, season with salt and pepper. Put the mixture in the blender jar.
  • Add the avocado, and milk and 1 tablespoon of olive oil to the blender and puree. When completely smooth, transfer the puree to a bowl, cover, and refrigerate until chilled.
  • Heat the remaining 1 tablespoon of the olive oil in a medium skillet over medium-high heat. Add the shrimp and cook until curled, pink and opaque, about 2 to 4 minutes. To serve, pour the chilled soup into small glasses or bowls, add a few of the shrimp to each glass and garnish with the basil, sesame seeds, and a drizzle of oil.
  • *Cook's Note: We recommend Hass avocados for the smoothest avocado soupita.

REAL SOPAPILLAS



Real Sopapillas image

Sopapillas for any occasion. Serve hot with honey, or your own tostados recipe.

Provided by Leaz

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 24

Number Of Ingredients 6

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons shortening
1 ½ cups warm water
2 quarts oil for frying

Steps:

  • In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.
  • Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 16 g, Fat 9.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 127.7 mg, Sugar 0.1 g

SOPA DE FIDEOS



Sopa de Fideos image

I've been to many Mexican restaurants and they seem to always give you a small cup of Sopa de Fideos (noodle soup) before the meal. This can easily be made at home with just a few ingredients. This is my version of this tasty Mexican noodle soup.

Provided by amandascookin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 9

1 (14.5 ounce) can diced tomatoes
1 small onion, chopped
1 large clove garlic, coarsely chopped
2 tablespoons olive oil
1 (7 ounce) package fideo pasta, uncooked
3 (14.5 ounce) cans chicken broth
freshly ground black pepper to taste
coarse salt to taste
1 tablespoon chopped fresh cilantro

Steps:

  • Place the tomatoes, onion, and garlic into a blender, and pulse several times to get the mixture moving; blend until smooth, 30 seconds to 1 minute.
  • Heat the olive oil in a skillet over medium-low heat, and stir in the pasta. Fry the pasta gently, stirring often, until the pasta is golden brown, 2 to 5 minutes. Remove from heat.
  • Pour the tomato mixture into a large saucepan, and stir in chicken broth and noodles. Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, 7 to 8 minutes. Season to taste with salt and black pepper, and stir in the cilantro; simmer 2 more minutes to cook cilantro.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 44 g, Cholesterol 6.8 mg, Fat 8.2 g, Fiber 2.8 g, Protein 9.3 g, SaturatedFat 1.1 g, Sodium 1507 mg, Sugar 6.7 g

SAMPITA



Sampita image

This traditional Montenegrin dessert, adapted from Jasmina Bojic, is a kind of open-faced marshmallow sandwich. The syrup from the meringue seeps into the cake as it rests, befitting Montenegro's position between layer-cake-loving Central Europe and the syrup-soaked pastry traditions of the Mediterranean. Serve with strong coffee to balance the sampita's rich sweetness.

Provided by Francis Lam

Time 1h15m

Yield 20 servings

Number Of Ingredients 14

10 large egg yolks
1/2 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
5 tablespoons milk
2 tablespoons vegetable oil
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
3 1/4 cups sugar
3/4 cup water
8 egg whites
1 teaspoon vanilla extract
Pinch of salt
1/2 ounce chocolate, grated

Steps:

  • Preheat oven to 325. In a 5-quart stand-mixer bowl, combine the yolks, sugar and vanilla, and beat with the whisk attachment on medium-high speed until the mixture is very pale and fluffy, about 6 minutes.
  • Reduce mixer speed to low, combine the milk and oil in a cup and add to the yolk mixture in a steady stream.
  • Mix flour, baking powder and salt together in a bowl, and gently fold into yolks just until combined.
  • Line a greased 9-by-13-by-2-inch baking pan with greased parchment (or dust with a little flour). Pour in the batter, and bake until a toothpick comes out clean, about 20 minutes. Cool cake in the pan until just warm, run the tip of a knife around the edge, then remove cake to a platter or baking sheet.
  • Make the meringue: Thoroughly clean and dry the mixer bowl and whisk attachment, and set up the mixer. Place the sugar in a heavy, large saucepan, then gently pour in the water. Set over high heat, and bring to a boil without stirring. If sugar splashes on the sides of the pan, clean it off with a wet pastry brush. Boil syrup to soft-ball stage (235 degrees) until it becomes visibly thicker, with slower, bigger bubbles, 5 to 7 minutes after it comes to a full boil. Remove the pan from heat, and let cool for 2 minutes.
  • While the syrup cooks, add the egg whites, vanilla and salt to the mixer bowl and beat on low speed for 2 minutes, and then medium for another 4 to 5, or until the egg whites hold fluffy, stiff peaks. (Adjust the heat under the syrup or turn off the mixer longer than the other.)
  • With the mixer running on medium-high, slowly pour the hot syrup into the egg whites, avoiding the whisk. The meringue will come almost to the very top of a 5-quart bowl. Continue beating the meringue after all the syrup is incorporated until it cools to just warm (test by touching the mixer bowl), 15 to 20 minutes.
  • Spread meringue evenly over and around the sides of the cake, and top with chocolate shavings. Let rest, refrigerated, for at least 3 hours. It will be rich and gooey, but sliceable. After an overnight rest, the sampita will be fluffier and less gooey and will slice more cleanly. Serve with Turkish or other strong coffee.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 4 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 80 milligrams, Sugar 39 grams, TransFat 0 grams

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