Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Aguacates Rellenos Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Seafood Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Pound(s) Fresh medium shrimp
1/4 Onion
1 Lime, halved
Salt
1/2 Cup(s) Olive oil
1/2 Cup(s) Lime juice
1 Tablespoon(s) Dry white wine
2 Cloves garlic, mashed
1 Onion, thinly sliced
2 Fresh or canned Jalapeno
chiles cut into thin
strips
1 Tomato, chopped
8 up to
10 Green olives stuffed with
pimento chopped
Fresh ground black pepper
Sugar, optional
2 Teaspoon(s) Chopped cilantro
4 Avocados
Finely chopped cilantro for
Garnish
Lettuce leaves
2 Egg yolks
3 Cloves garlic, mashed to a
paste
2 Teaspoon(s) Each lime juice and white
wine
Directions:
Rinse the chicken pieces and pat completely dry with paper toweling.
Sprinkle with salt and freshly ground black pepper. Set aside. In a
large, flame-proof casserole dish or a large pot suitable for table
service, heat the oil and garlic clove over moderate heat until the
garlic begins to turn brown. Remove the garlic and discard. Add to the
hot oil the chicken, pork, and ham. Cook until browned evenly, about
10 minutes. Remove the chicken and set aside. To the pork and ham, add
the chopped onion, bell pepper, and garlic. Saute until the onion is
translucent and the pepper soft, about 5 minutes. Add the rice,
stirring well to absorb liquids. Stir in the tomato paste. Add the
saffron water, the white wine, and the boiling water. Add salt, about
2 tsp., and fresh ground black pepper, about 1 tsp. to taste. Rinse
the chicken pieces and pat completely dry with paper toweling.
Sprinkle with salt and freshly ground black pepper. Set aside. In a
large, flame-proof casserole dish or a large pot suitable for table
service, heat the oil and garlic clove over moderate heat until the
garlic begins to turn brown. Remove the garlic and discard. Add to the
hot oil the chicken, pork, and ham. Cook until browned evenly, about
10 minutes. Remove the chicken and set aside. To the pork and ham, add
the chopped onion, bell pepper, and garlic. Saute until the onion is
translucent and the pepper soft, about 5 minutes. Add the rice,
stirring well to absorb liquids. Stir in the tomato paste. Add the
saffron water, the white wine, and the boiling water. Add salt, about
2 tsp., and fresh ground black pepper, about 1 tsp. to taste. CASA
GRANDE E. 200TH SOUTH, SALT LAKE CITY WINE: J. LOHR CHENIN BLANC,
1983 From the <Micro Cookbook Collection of Mexican Recipes>.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1230
Calories From Fat: 364
Total Fat: 40.9g
Cholesterol: 155.3mg
Sodium: 4856.5mg
Potassium: 1825.7mg
Carbohydrates: 37.7g
Fiber: 2.9g
Sugar: 15.8g
Protein: 26.5g


Scale this recipe to Servings [?]