Not exact matches
olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn) 2 tbsp salted butter 2
strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp
oregano 1 bay
leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley
1 tablespoon vegetable oil 1 small onion, peeled and thinly sliced 2 cups coconut milk 1 teaspoon dried Mexican
oregano 1/4 teaspoon ground achiote (annatto) 1 medium red bell pepper, cut into 1/4 inch
strips 1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut in 2 - inch pieces 1 pound medium shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 medium plantain, peeled and chopped 1 medium tomato, diced Salt and freshly ground black pepper 3 tablespoons minced cilantro
leaves Freshly grated coconut
2 tablespoons olive oil 1 medium onion, cut in wedges and separated 1 small green bell pepper, cut in
strips 2 cloves garlic, minced 2 habanero chiles, minced 1/4 cup tomato paste 2 bay
leaves 2 teaspoon dried
oregano 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1/4 teaspoon ground black pepper 1 cup long - grain raw white rice 1 small tomato, cut into wedges 1 15 - ounce can black beans, drained and liquid reserved Salt to taste