Respuestas
Ingredientes:
1 (10 ounce) package prebaked Italian bread shell crust
1 (15 ounce) can black beans, rinsed, drained, and mashed
1/3 cup chopped onion
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon minced garlic
1/2 cup salsa
1/2 cup frozen chopped spinach, thawed and squeezed dry
2 tablespoons minced fresh cilantro
1/2 teaspoon hot pepper sauce
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded sharp Cheddar cheese
Preparación:
Place the crust on an ungreased 12-in. pizza pan. Combine the beans, onion, chili powder, cumin and garlic; spread over crust. Layer with salsa, spinach and cilantro. Sprinkle with hot pepper sauce and cheeses. Bake at 450 degrees F for 8-10 minutes or until golden brown.
2) Ingredientes:
250 g of loops1 can of natural mussels1/2 onion4 tablespoons dry white wine2 tablespoons oil2 tablespoons chopped parsleySaltPepper
Preparación:
Peel and finely chop the onion and sauté it in a frying pan over low heat with the oil. When transparent, add the mussels, well drained. Remove for a few moments so that the mussel takes some color and add white wine, salt to taste and pepper (remember that canned mussels usually have some sodium, so avoid throwing up too much salt).
Boil the loops in plenty of salt water until they are al dente. Drain them, mix with the previous preparation in the same pan and serve hot, with sprinkled parsley and some branch.
3) Ingredientes:
10 carabineros
5 carrots
4 handfuls of rice bomb
4 tomatoes
4 cloves garlic
3 leeks
3 onions
1 bay leaf
1 glass of white wine
1 pinch of sweet paprika
1 chicken skin
Butter
Sprigs of peppermint
Olive oil
Salt
Preparación:
Chop and brown over garlic, leeks, carrots and onions for a couple of minutes. Then add the chicken skin and the heads of the carabineros, and continue to fry. Add a little paprika and crushed tomatoes and cook a few more minutes.
Sprinkle with a stream of white wine and let it reduce. Pour cold water and continue cooking on medium heat until obtaining an intense bottom. Paste and reserve a part of the background.
Apart, cook the rice in a pan with the bottom, salt and bay leaf and remove when almost cooked. Place the rice in a tray and bake at 180ºC until crisp.
Lightly seal the bodies of the carabineros on griddle with some peppermint leaves. Reduce with a little butter the reserved bottom.
Espero que te sirvan estas! c: