Cooks Nation

I have procrastinated until today to figure out what I should cook for tomorrow. Considering that a lot of dishes are made day before and sit until cooking time I need Help!!.

I would like to make lechon I have the basics down, can any one offer any tips on better tasting lechon,
or
Can someone suggest an easier bolivian meal to cook for 8-12 people ……
Any tip is helpful!

There are many variations of this traditional Bolivian dish, probably as many as there are cooks. I chose this particular one because it was simple, straightforward and, as it was written for a non-Bolivian audience, I could understand the list of ingredients. Finding the aj� amarillo, or yellow pepper, proved a challenge, none of my local stores carried it. I finally found it at the Supermercados Vallarta in Los Angeles, but then only in sauce rather than powder form. Using that was my major deviation from the original recipe.

I didn’t think much of the final results. While spicy, I felt the chicken lacked flavor. Mike, however, really liked it as did Mika (though the sauce was too spicy for her). I served it with steamed rice; boiled potatoes and a tomato/onion sauce are other classical accompaniments.

——————————————————————————–

Picante de Pollo
Ingredients

4 tsp. aj� amarillo sauce.
1 tsp. pepper
1 tsp. salt
3/4 tsp. ground cumin
water
3 tps. vegetable oil
2 yellow onions, chopped
� tsp. ground oregano
a dash of cinnamon
3 � lbs chicken pieces
2 small carrots, julienne
1 tbsp. bread crumbs
Instructions

In a small bowl, combine aj� amarillo, pepper, salt and ground cumin with 1/4 cup of water. Mix and set aside.

In a large pot, heat oil. Add the chopped onions and fry until golden. Add the aj� amarillo mixture, the oregano, the cinnamon and � cup of water. Bring to a boil and cook until the water boils off. Add an additional � cup of water and repeat.

Add the chicken pieces, coat with the onions, cover and simmer for 10 minutes. Add � cup of water, mix, cover again and simmer for � hour.

Add the julienne carrots and simmer for 15 more minutes. Uncover, add the bread crumbs and adjust the seasoning.

—as how to have a better tasting lechon, i have no idea..its usually just the right amount of salt and your dipping sauce…shoukd be made of liver..Im clueless..sorry

I have procrastinated until today to figure out what I should cook for tomorrow. Considering that a lot of dishes are made day before and sit until cooking time I need Help!!.

I would like to make lechon I have the basics down, can any one offer any tips on better tasting lechon,
or
Can someone suggest an easier bolivian meal to cook for 8-12 people ……
Any tip is helpful!

There are many variations of this traditional Bolivian dish, probably as many as there are cooks. I chose this particular one because it was simple, straightforward and, as it was written for a non-Bolivian audience, I could understand the list of ingredients. Finding the aj� amarillo, or yellow pepper, proved a challenge, none of my local stores carried it. I finally found it at the Supermercados Vallarta in Los Angeles, but then only in sauce rather than powder form. Using that was my major deviation from the original recipe.

I didn’t think much of the final results. While spicy, I felt the chicken lacked flavor. Mike, however, really liked it as did Mika (though the sauce was too spicy for her). I served it with steamed rice; boiled potatoes and a tomato/onion sauce are other classical accompaniments.

——————————————————————————–

Picante de Pollo
Ingredients

4 tsp. aj� amarillo sauce.
1 tsp. pepper
1 tsp. salt
3/4 tsp. ground cumin
water
3 tps. vegetable oil
2 yellow onions, chopped
� tsp. ground oregano
a dash of cinnamon
3 � lbs chicken pieces
2 small carrots, julienne
1 tbsp. bread crumbs
Instructions

In a small bowl, combine aj� amarillo, pepper, salt and ground cumin with 1/4 cup of water. Mix and set aside.

In a large pot, heat oil. Add the chopped onions and fry until golden. Add the aj� amarillo mixture, the oregano, the cinnamon and � cup of water. Bring to a boil and cook until the water boils off. Add an additional � cup of water and repeat.

Add the chicken pieces, coat with the onions, cover and simmer for 10 minutes. Add � cup of water, mix, cover again and simmer for � hour.

Add the julienne carrots and simmer for 15 more minutes. Uncover, add the bread crumbs and adjust the seasoning.

—as how to have a better tasting lechon, i have no idea..its usually just the right amount of salt and your dipping sauce…shoukd be made of liver..Im clueless..sorry

I am trying to put together a list of cooking tips for a newlywed wife. What are some tips that would have been helpful for you had you known them when you first started cooking?

ALWAYS have 2 separate cutting boards.
One for meats and one for vegetables.
Never ever use the same cutting board for both or you’ll be giving that new husband some serious food poisoning.

I need help finding cookbooks, recipes, and tips for salt free/sodium free cooking. My grandmother has recently had some major health problems and we are redoing our cooking styles to help her be healthier. Any cookbooks you could recommend, recipes you could share, or tips you know would be greatly appreciated. Thanks so much.

try this website
http://www.lowsodiumcooking.com/

I have very recently started cooking. I am a 21 year old guy who has never had to cook for himself, so I never learned. But now I have realized that I enjoy cooking but i am tired of being restrained by lack of experience. Plus its impossible to find basic cooking tips online, i guess they are too basic. Any types of tips would help. But specific questions i have are. what is the best flame size for browning meat. When I cook rice a roni how can i tell if the rice is done being browned. How do you marinate something. How do you know when hamburgers patties are ready on the BBQ and on a skillet? how do you know when chicken is cooked enough? How long do you cook ribs and Kabobs on the BBQ? ……………..Like I said, alot of questions, but I really want to be a good cook, and i need to know these basics so i can cook lots of food. Any other meat cooking tips would help the most. THanks

This looks like a great site to give you some cooking tips

You can print it up and keep it in the kitchen:

http://www.tyson.com/Recipes/Learning/CookingServingMeat.aspx

Any tips on anything cooking related. I am being very broad with this question because I would like to learn anything: Stiring, frying, baking, microwaving, recipes, ANYTHING! I am about to go to college and would like to be able to make more than cereal. Thank you!

the simpler you make the food the better
ie: its all about the taste of actual food not about the spices

Is it impossible to get the perfect sushi rice. No matter how many times i make sushi it never turns out like the japanese shop’s rice. I know im not japanese but people who aren’t can make good sushi rice so why cant i. Im great at cooking all other foods and have certificates in hospitality but just cannot cook sushi rice. If you have any tips it would be much appreciated.

dogga i told you how to do this when i was at yours last
Use one cup & 1/2 of water to each 1cup of rice, wait till it’s boiling then turn it down low, let it simmer with a lid on for 20 minutes and stir every now and again.
Then after its cooked you add sushi rice seasoning and then feast bro