SPANISH EMPANADAS RECIPE RECIPES

Name: Cuban Picadillo
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: about 6 cups
Cuisine: cuban
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, finely chopped (about 2 cups); 4 cloves garlic, minced; 2 bay leaves; 1 pound ground beef or combination of beef chorizo, and pork; 1/3 cup dry white wine or dry sherry; 10 cherry tomatoes, chopped or 1 (8-ounce) can diced tomatoes with juice; 1/3 cup tomato paste; 1/3 cup chopped pimento stuffed Spanish olives with 1 tablespoon brine from jar; 1/3 cup raisins; 2 teaspoons dried oregano; 2 teaspoons ground cumin; 1/4 teaspoon cayenne pepper, optional; Salt and freshly ground black pepper

CUBAN PICADILLO RECIPE | INGRID HOFFMANN | FOOD NETWORK

Cuban Picadillo Recipe | Ingrid Hoffmann | Food Network image

Provided by Ingrid Hoffmann

Categories main-dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield about 6 cups

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 large yellow onion, finely chopped (about 2 cups)
4 cloves garlic, minced
2 bay leaves
1 pound ground beef or combination of beef chorizo, and pork
1/3 cup dry white wine or dry sherry
10 cherry tomatoes, chopped or 1 (8-ounce) can diced tomatoes with juice
1/3 cup tomato paste
1/3 cup chopped pimento stuffed Spanish olives with 1 tablespoon brine from jar
1/3 cup raisins
2 teaspoons dried oregano
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, optional
Salt and freshly ground black pepper

Steps:

Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bay leaves and saute until onion is soft, stirring frequently, about 4 minutes.
Add ground beef to skillet and cook until browned. Once the meat is browned, carefully away from the flame, tilt pan and remove excess fat with a large spoon.
Add the white wine and stir for another minute. Then add the chopped cherry tomatoes, tomato paste, pimento stuffed Spanish olives, raisins, dried oregano, cumin and cayenne pepper. Simmer over low heat for another 8 minutes, stirring occasionally. Season with salt and pepper.
Serve warm:
As a filling for empanadas or tacos
Over white rice with fried plantains or black beans
With a side salad and black beans
To make Picadillo soupier for serving over rice, add additional wine, chicken or beef stock.

GARLIC SHRIMP AND RICE RECIPE: HOW TO MAKE IT

Garlic Shrimp and Rice Recipe: How to Make It image

My son's favorite food is shrimp, so I'm always looking for quick and simple ways to make it. In this recipe, sometimes I use garlic salt instead of minced garlic cloves and salt. —Julie Trani, Chesapeake, Virginia

Provided by Taste of Home

Categories Dinner

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 cup instant brown rice
1 pound uncooked medium shrimp, peeled and deveined
2 garlic cloves, minced
3/4 teaspoon salt
3 tablespoons reduced-fat butter
2 tablespoons olive oil
1 package (6 ounces) fresh baby spinach

Steps:

Cook rice according to package directions. Meanwhile, in a large skillet, cook the shrimp, garlic and salt in butter and oil for 1 minute. Add spinach. Cover and cook until shrimp turn pink and spinach is wilted. Stir in rice.

Nutrition Facts : Calories 290 calories, FatContent 14g fat (4g saturated fat), CholesterolContent 149mg cholesterol, SodiumContent 687mg sodium, CarbohydrateContent 21g carbohydrate (0 sugars, FiberContent 2g fiber), ProteinContent 22g protein. Diabetic Exchanges 3 lean meat

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