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https://lapulperia.info/stuffed-baked-potato-or-kumpir/
Stuffed baked potato or Kumpir: A delicious Turkey dish Stuffed baked potato, also known as Kumpir, is a popular Turkish street food that has gained widespread popularity in recent years. https://lapulperia.info/stuffed-baked-potato-or-kumpir/ #Cloudela #LaPulperia #Cooking
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https://lapulperia.info/easiest-homemade-arepas/
Easiest homemade Arepas and 10 other types Arepas are a traditional dish that originated in Venezuela and Colombia, and have become increasingly popular in Latin American countries and worldwide. They are a type of flatbread made from pre-cooked cornmeal, salt, and water, and can be filled with a variety of savory or sweet ingredients. They are a staple of Latin American cuisine, often served for breakfast, lunch, or dinner, and can be enjoyed as a snack or as part of a larger meal. https://lapulperia.info/easiest-homemade-arepas/ #LaPulperia #Cooking #Latinfood
Potatoes are a versatile and delicious ingredient that can be used in a variety of dishes. Here are some kitchen tips for cooking with potat
10 useful kitchen tips with potato Potatoes are a versatile and delicious ingredient that can be used in a variety of dishes. Here are some kitchen tips for cooking with potatoes: 1. Choose the right type of potato: There are many different types of potatoes, but not all are created equal. For example, russet potatoes are best for baking, while waxy potatoes like red or yellow potatoes are great for roasting or boiling. 2. Store potatoes properly: Potatoes should be stored in a cool, dark place with good ventilation. Don't store them in the refrigerator, as this can cause them to become mealy. 3. Cut potatoes evenly: When cutting potatoes for dishes like fries or hash browns, try to cut them into evenly-sized pieces so that they cook evenly. 4. Soak potatoes in water: Soaking potatoes in water for 15-30 minutes before cooking can help remove excess starch, resulting in crispier fries or hash browns. 5. Don't overcook potatoes: Overcooked potatoes can become mushy and lose their flavor. Check them regularly while cooking, and remove them from heat when tender but still holding their shape. 6. Use leftover potatoes: Leftover cooked potatoes can be used in a variety of dishes, such as soups, stews, and casseroles. 7. Don't waste potato peels: Potato peels can be used to make crispy snacks or vegetable stock. 8. Try different cooking methods: Potatoes can be boiled, baked, roasted, fried, or mashed, so don't be afraid to try different methods to find your favorite. 9. Experiment with seasonings: Potatoes are a blank canvas for flavor, so try different seasonings and spices to enhance their natural taste. Some popular options include garlic, rosemary, thyme, and paprika. 10. Pair potatoes with other ingredients: Potatoes pair well with a variety of other ingredients, such as cheese, bacon, sour cream, and chives, so get creative with your dishes! https://jinpichel.blogspot.com/2023/04/10-useful-kitchen-tips-with-potato.html #Jinpichel #LaPulperia #Kitchentips
https://lapulperia.info/empanadas-de-pino-chilean-beef-empanadas/
Empanadas de pino (Chilean beef empanadas) best recipe Empanadas de pino, also known as Chilean beef empanadas, are a traditional savory pastry that can be found throughout Chile. These empanadas are filled with a mixture of ground beef, onions, raisins, black olives, and spices, and then baked or fried to create a crispy, delicious snack or meal. https://lapulperia.info/empanadas-de-pino-chilean-beef-empanadas/ #Cloudela #LaPulperia #Cooking
When cooking pasta, be sure to use a large pot with plenty of water to allow the pasta to cook evenly and prevent it from sticking together.
Here's a kitchen tip for cooking pasta: When cooking pasta, be sure to use a large pot with plenty of water to allow the pasta to cook evenly and prevent it from sticking together. A general rule of thumb is to use about 4-6 quarts of water per pound of pasta. Also, add a generous amount of salt to the water before bringing it to a boil. This will help flavor the pasta and enhance its texture. Once the water is boiling, add the pasta and stir occasionally to prevent it from clumping together. Be sure to check the cooking time on the package and cook the pasta until it's al dente, meaning it's still slightly firm to the bite. Overcooked pasta can become mushy and lose its texture. When draining the pasta, save some of the cooking water in case you need to add it to the sauce later. And finally, don't rinse the pasta after draining it unless you're making a cold pasta salad. Rinsing can remove the starch that helps the sauce adhere to the pasta. https://jinpichel.blogspot.com/2023/04/heres-kitchen-tip-for-cooking-pasta.html #Jinpichel #LaPulperia #Kitchentips
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Recipe for Asado, a popular dish in Argentina Ingredients: 2-3 lbs beef ribs Salt Chimichurri sauce (optional) Instructions: Start by lighti
Recipe for Asado, a popular dish in Argentina Ingredients: 2-3 lbs beef ribs Salt Chimichurri sauce (optional) Instructions: Start by lighting the charcoal or wood fire in your grill, and let it burn until it turns white. Season the beef ribs generously with salt, making sure to coat both sides. Place the ribs on the grill over the hot coals, bone side down. Cook the ribs for about 5-7 minutes on each side, or until they are browned and crispy on the outside, but still juicy and tender on the inside. Optional: Serve with Chimichurri sauce, a traditional Argentine sauce made with parsley, garlic, olive oil, vinegar, and red pepper flakes. Enjoy your delicious Asado with family and friends, preferably with a glass of Malbec wine, also a popular drink from Argentina! Note: Asado can also be made with other cuts of beef, such as flank steak or skirt steak, but the traditional recipe uses beef ribs. https://cloudela88.blogspot.com/2023/04/recipe-for-asado-popular-dish-in.html #Cloudela #LaPulperia #Cooking
Grilled Lamb Chops Ingredient 2 lb. lamb rib or loin chops 2 tsp. salt 1 tsp. ground black pepper 1/2 c. chopped fresh parsley 1 tbsp. cho
Grilled Lamb Chops Ingredient 2 lb. lamb rib or loin chops 2 tsp. salt 1 tsp. ground black pepper 1/2 c. chopped fresh parsley 1 tbsp. chopped fresh oregano 1/2 c. plus 2 tbsp. olive oil 2 garlic cloves, grated 2 tsp. lemon zest 1 tbsp. fresh lemon juice 2 tsp. honey 1/4 tsp. red chile flakes 1 c. chopped mixed olives Directions Step 1: Add lamb chops to a resealable plastic bag. Season with salt and pepper; set aside. Step 2: In a medium bowl, stir together parsley, oregano, 1/2 cup olive oil, garlic, lemon zest, salt, pepper, honey, and chile flakes. Reserve 2 tablespoons of the marinade in a small bowl. Pour the remaining marinade over the lamb. Seal the bag, and gently massage the marinade into the lamb chops. Refrigerate for at least one hour or overnight. Add the olives to the remaining unused marinade; stir in the remaining 2 tablespoons of olive oil; cover and refrigerate until ready to serve. Step 3: Remove the lamb and olive mixture from the refrigerator 30 minutes before grilling. Meanwhile, preheat the grill to medium-high heat, 400° to 450°. Oil the grill grates well. Remove the lamb chops from the marinade and scrape off any excess marinade. Discard the remaining marinade. Step 4: Grill the lamb chops uncovered until grill marks appear, 3 to 4 minutes for rib chops, or 4 to 5 minutes for loin chops. Turn the chops, and grill until an instant-read thermometer inserted in the meat registers 135°, 3 to 4 minutes for rib chops, or 4 to 5 minutes for loin chops. Cover cooked lamb chops with foil, and let rest for 5 minutes. Step 5: Stir the olive mixture to recombine the ingredients; spoon over the lamb just before serving. https://cloudela88.blogspot.com/2023/03/grilled-lamb-chops-ingredient-2-lb.html #Cloudela #LaPulperia #Cooking
Homemade Corn Tortillas Ingredients 4 ounces of masa harina ¼ tsp fine sea salt 2/3 cup plus 2 tablespoons warm water (about 100°F), divid
Homemade Corn Tortillas Ingredients 4 ounces of masa harina ¼ tsp fine sea salt 2/3 cup plus 2 tablespoons warm water (about 100°F), divided Directions Step 1 Stir together masa harina and salt in a medium bowl. Add 1/3 cup warm water; mix together using your hands until the mixture is evenly crumbly. Add 1/3 cup warm water; knead mixture in bowl until water is absorbed and dough is soft and smooth, 5 to 8 minutes, adding remaining 2 tablespoons warm water, 1 teaspoon at a time, as needed if dough feels dry. (Dough should be firm enough to hold an imprint and not stick to your hands but not so dry that it cracks when flattened between your palms.) Divide masa evenly into 12 (about 3/4-ounce) pieces. Roll each piece into a ball using your hands, and place on a clean work surface; cover it with a damp towel to prevent from drying it out. Step 2 Cut along the side creases of a gallon-size ziplock plastic bag, leaving bottom edge attached. Line a tortilla press with the bag, covering the bottom plate, with attached edge of the plastic bag running along the hinge side of tortilla press. Step 3 Heat an ungreased comal or a large cast-iron skillet over medium-high. Open the tortilla press, and place 1 masa ball on the center of the bottom plate between layers of plastic. Cover with top plate; press down firmly to form a 5-inch tortilla. (Don't press too hard or the masa will be too thin, and it will be difficult to lift off the bag.) Open tortilla press; carefully peel off top of the bag from a flattened tortilla. Lift the bag, and flip tortilla onto 1 hand. Carefully peel back the bottom of bag. If the tortilla breaks or folds over, it's OK; just reroll it into a ball, and repeat the flattening process in the tortilla press. Step 4 Gently lay tortilla on preheated comal. Cook until tortilla releases from comal and can slide around and tortilla edges begin to lift, 20 to 30 seconds. Flip tortilla; cook until tortilla is matte white and looks dry on bottom, about 15 seconds. Flip tortilla again; cook until tortilla begins to puff up, 15 to 25 seconds. If the tortilla doesn't puff, give it a little nudge by patting the tortilla gently with a damp towel to encourage puffing. Transfer puffed tortilla to a basket lined with a clean kitchen towel, and cover with towel to keep warm. Step 5 Repeat steps 3 and 4 using the remaining 11 masa balls. Tortillas are best eaten hot off the comal. https://lapulperia-info.blogspot.com/2023/03/homemade-corn-tortillas-ingredients-4.html #LaPulperia #Cooking #Latinfood
