Some ethnic and international recipes

Corn Soup Potato (mild posole)

Ingredients:

2 tsp of oil (2-3 teaspoons)
1 / 2 c finely chopped onion
2 cloves garlic, minced
1 / 2 ts ground cumin, or more to taste
2 md red potatoes (about 3 / 4 pound), peeled and chopped
1 / 2 cup roasted red pepper, diced
3 c broth vegetarian
2 c Cooked yellow mote (Or can), rinsed and drained
2 tablespoons chopped fresh cilantro, garnish

Address:

Heat oil in a medium size pot, and saute onion and garlic for 3 minutes. * Add the cumin, stir well and add the potatoes (1/2-inch dice) and green chiles. Cook over medium heat, stirring occasionally, for 5 minutes. * Add the vegetable broth and corn kernels. Simmer the soup, covered, fire simmer for 45 minutes. * Before serving, add fresh cilantro to warm. * Serve hot with a quick Chile and cheese, yeast, or corn bread. Add salt and pepper after testing. Serve.

Batter-fried squash blossom

Ingredients:

3 dozen squash blossoms, gathered about to open (male flowers are larger)
1 cup milk
1 Tablespoon flour
1 teaspoon salt
1 / 8 ts freshly ground pepper
1 / 2 cup cooking oil
Paprika

Address:

In a shaker jar, combine milk, flour, salt and pepper. Place canned pumpkin flowers large, circular carefully pour the milk and flour over them. Heat oil in large skillet until a drop of water sizzle. Fry the coated flower mass in hot oil until golden brown and drain on paper towels and sprinkle with paprika. Serve hot.

Pumpkin flowers are considered the greatest delicacies of the Zuni. Exclusive of all are the greatest men flowers, which are strictly of the vine, fried in butter, and served as an appetizer or used as a seasoning for vegetables, soups and stews.

Lentil Soup and squash

Ingredients:

Lentils 1 / 2 c
2 lg onions, chopped
5 c chicken or vegetable broth
2 c pureed or mashed cooked pumpkin
1 teaspoon oregano
1 teaspoon basil
1 teaspoon pepper
ds Tabasco sauce

Address:

Saute the onions and cook until lightly browned. Add lentils and broth. Mix in the pumpkin. Crush the herbs and add to soup, along with other seasonings. Simmer 1 1 / 2 hours. Serve warm or let cool and mix if a thick soup desired. Reheat when serving.

Wild rice spoon bread

Ingredients:

1 c cooked wild rice
1 / 4 c Cornmeal
2 c butter
1 teaspoon salt
2 eggs, beaten
2 tablespoons butter melted
1 / 2 ts Baking soda

Address:

Combine ingredients and mix together to form soft dough. Pour into a greased pan and bake at 325 degrees F for 1 hour.

And Anasazi beans with green pepper and corn

Ingredients:

1 1 / 2 c dried Anasazi beans
1 1 / 2 c dried beans
10 c Water
1 teaspoon salt
3 c dried Indian corn meal
3 Green anaheim chiles for garnish

Address:

Soak beans overnight in water to cover. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Add salt, cover and cook simmer 2-2 1 / 2 hours until beans are tender. Add water when necessary and stir occasionally to prevent beans from burning.

Add hominy and simmer, covered, 1 hour, stirring occasionally. Hominy and beans should be very soft and moist but not too watery.

Although beans and corn kernels cooked, roasted, peeled, seed and dice peppers. Sprinkle on top of cooked beans for garnish.

Seafood corn pudding

Ingredients:

4 ears of corn lg
2 T butter, melted
3 / 4 c sweetened condensed milk
Salt and pepper to taste
3 ea The eggs well beaten
1 t sugar
1 1 / 2 pounds small shrimp, peeled

Address:

Preheat oven to 325oF. Grease with butter and sprinkle with corn flour 1-1/2 quarts saucepan. Set aside. Grate the fresh corn in a medium bowl. In a separate bowl beat the eggs and fold in corn. Add melted butter, sugar and condensed milk. Mix well. Add shrimp, salt and pepper and mix well. Pour into prepared pan and bake in the oven preheated for 1 hour. Serve immediately.

About the Author

Student

Crock Pot Pinto Bean Chicken Soup