Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine


February 2019

Lamb Recipes

Fruit Cake Recipes

JellO Fruit Cake

JellO Fruit Cake Recipe
BATTER: 3 tb Oil 1 Beaten egg pn Salt 1/2 c Milk 3/4 c Sugar 1 1/2 c Flour 2 ts Baking po...

read more

Puchero Recipe

Puchero recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Puchero recipe  PDF

1/2 c Chickpeas
2 sm Zucchini
1/4 lb Boneless lamb
2 sm Sweet potatoes
1/4 lb Boneless beef
1 c Corn cut from the cob
3 lb Chicken
2 White potatoes, boiled in
jackets 1/2 lb Ham
3 Barely ripe bananas
1 lg Onion
1/2 ts Coriander seeds, crushed
3 Cloves garlic
1/4 ts Pepper
1 Veal knuckle, split
3 tb Oil (or butter)
1 ts Salt
2 Pears
2 qt Chicken broth
3 Peaches
1/2 sm Cabbage
2 Limes
2 sm Turnips
1 lg Carrot
Puchero is to Me ican cooking what Pot au Feu is to French. The difference lies in Puchero's imaginative combination of vegetables and fruits. Since it is even more delicious the second day, this recipe will make an ample amount to serve 8 for dinner, with some left over for lunch the following day. Place the chick peas in a kettle, cover with broth, and soak overnight. Cut the lamb and beef into 2 inch cubes, cut the chicken into serving pieces, and dice the ham. Peel and slice the onion and garlic. Combine the drained chick peas, all the meats, the veal knuckle, onion, garlic, and salt in a large soup kettle. Cover with 2 quarts of cold water and bring to a full boil. Skim off the froth. Lower the heat, cover, and simmer for 45 minutes.
Cut the cabbage into eight wedges. Peel and slice the turnips and carrot. Slice the zucchini. Peel and dice the sweet potatoes. Cut the corn from the cob. Add the cabbage, turnips, carrot, zucchini, sweet potatoes, and corn to the kettle. Cover and simmer about 20 minutes or until meats and vegetables are tender. Peel the boiled white potatoes and cut into thick slices. Peel bananas and cut into 2 inch slices. Saute potatoes, sprinkled with crushed coriander seeds and pepper in oil. Remove the potato slices with a slotted spoon. Keep warm. In the same oil saute the bananas until golden. Keep warm with the potatoes. Peel, core, and slice the pears and peaches. Put in a small pan with a little water and poach for 10 minutes. Do not overcook. Drain the fruit. Adjust the seasonings. Serve each bowl of soup with the juice from one lime wedge and a Tbsp. of Guacamole. From: The New York Times Bread and Soup Cookbook Shared By: Pat Stockett

Puchero recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
772 people have voted
Last Reviewed on 2019-02-22

Friday, Feb 22 2019 Download & Print Puchero recipe  PDF   Lamb recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Oriental Beef Fondue

New Cooking Recipes

Potato Barley Soup
Potato Barley Soup Recipe

1 large Onion diced 2 Celery stalks diced 4 Garlic cloves minced 3 quarts chicken stock or beef 1/2 cup barley rinsed 2 Carrots diced 2 large Idaho potatoes peeled and diced 1/4 teaspoon Pepper Salt to taste SAUTE THE ONION, CELERY and garlic in a bit of the stock until the vegetables become translucent. Add the stock, barley and carrots. Simmer gently, stirring occasionally, about 2 hours. Add the potatoes after the soup has cooked 1 hour. If the soup gets too thick, a dd more stock or water. Taste for seasoning and add salt and pepper as ...

Cooking Magazines: Simple Soup Recipes » February 2019   Simple Soup recipes RSS   New

Dish Of The Day

Garbanzo Parsnip Gnocchi

Garbanzo Parsnip Gnocchi Recipe
1 1/4 tb Olive oil 2 c Coarsely chopped parsnips 3/4 c Finely diced onions 1 tb Minced garlic 1...
read more

Category: » Gluten Free Recipes

View more dishes