Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:

Ethnic & Regional
  • Italy
  • France
  • Spain
  • Greece
  • Ireland
  • United Kingdom
  • Netherlands
  • Germany
  • Poland
  • Russia
  • China
  • Japan
  • Thai
  • India
  • Louisiana
  • Hawaii
  • Mexico
  • Jamaica/Caribbean
  • Jewish
  • Africa
  • Ethnic bookstore
  • ...more
  • Get our FREE newsletter!
    Subscribe to
    Enter your e-mail address:

    Website by: For Your eyes Only

    Print FREE Grocery Coupons at Home

      RECIPE TITLE "Stir-Fried Greens with Chile and Annatto Oil (Verduras Salteadas con Achiote y Chiles)"
    recipe from Fiesta! A Celebration of Latin Hospitality Copyright © 1991 by Felipe Rojas-Lombar

    yields Serves 4 to 6 time--- difficultyeasy

    This is an excellent all-purpose side dish for almost any entree in this book. Use any green that strikes your fancy--collard greens, Swiss chard, mustard greens, spinach, or bok choy--or a combination.


    1 dried red chile, such as arbol or japones
    3 tablespoons annatto oil
    7 cloves garlic, lightly smashed
    1 cup red bell pepper strips
    2 pounds greens (see headnote), tough stems removed, washed and dried
    Salt and freshly ground black pepper, to taste


    1. Stem the chile and shake out the seeds. Using scissors, cut the chile into four pieces.

    2. In a wok or a 12-inch skillet, heat the oil over low heat. Add the garlic and chile and saut until the garlic is light golden, 2 to 3 minutes. With a slotted spoon, remove the garlic and chile to a bowl.

    3. Turn the heat up to high and add the red pepper. Cook, stirring, for 2 minutes. Add the greens and cook, tossing and stirring, until they just wilt; the time will depend on the greens you have chosen, anywhere from 3 to 6 minutes.

    4. Transfer the greens to a serving platter and garnish with the fried garlic and chile.

    HOT! We recommend:

    book coverArt of South American Cookery (Hippocrene International Cookbook Series)
    "Parts of South America have very similar cookery styles. For example, many countries serve the classic dishes brought from their motherlands: Spain and Portugal. However, the locally available ingredients have naturally influenced and modified the cuisines of the individual countries. Chile, for example, has taken full advantage of its long coastline and superb fisheries to create some delectable seafood preparations. Notable is Chupe de Mariscos, a seafood soup-stew or chowder. Brazil, using the black beans of the country, has as its national dish Feijoada, made with beans and a variety of meats and spices. Argentina, a great meat country, combines meats with fruits and vegetables, resulting in a Carbonada. One of Peru's contributions to the art of good eating is a marvelous chicken-and-pepper dish called Aji de Pollo. Dishes with Salsa de Almendras, almond sauce, are familiar through large parts of South America, but reach a high point of deliciousness in Ecuador, where this sauce is served with shrimp, eggs, and almost anything the chef has available. You will find that cooking the South American way introduces a new type of cuisine into your menu. It offers a scope and excitement that will delight your family and guests." -from the author's Introduction
    More info
    book coverArt of South American Cooking
    As diverse as its history and as varied as the countries that make up the continent, South American cooking combines the agricultural greatness of the pre-Columbian native peoples--responsible for cultivating the potato, tomato, chile pepper, and corn--with the culinary traditions of later arrivals from Spain, Portugal, the west coast of Africa, Italy, and elsewhere to create a delicious cuisine of dimension and depth.
    Felipe Rojas-Lombardi presents a spectacular array of both innovative and traditional recipes. He begins each chapter with a discussion of how that particular food fits into the fabric of the meal. The more than 250 recipes include ceviches, escabeches, empanadas, tamales, soups, seafood, poultry, meat, vegetables and grains, and desserts; and finally there is a chapter on such basics as how to prepare eggless mayonnaise and corn beer, and how to clean squid. An enormously talented cook and teacher, Felipe brings North Americans the culinary diversity and great food of the continent to our south. More info


    << Back Mexico index Print page Top

    Partners: Sur La Table Peapod The Coffee Taster's Club Teavana Healthy Teas Pfaltzgraff Web Site Shop Domestications Peet's Coffee & Tea

    © 1997-2009 IM, All rights Res. | Privacy | | | Home