Sopa De Pan En Cazuela Columbian Bread Pot Soup Recipes

Steps:

• Toast and butter the bread. Break into large pieces and put several pieces in the bottom of each individual bowl.
• Break 1 whole uncooked egg into each bowl.
• Dissolve the bouillon cubes in 4 cups of boiling water and immediately pour the boiling.
• liquid on top of the eggs.
• Sprinkle generously with grated Parmesan cheese to taste.
• Put a slice of Swiss cheese on top of each bowl.
• Put bowls in the oven, under the broiler until Swiss cheese begins to melt.
• Garnish with parsley or coriander (or both).

Steps:

• In a large skillet, brown chicken (seasoned with salt and pepper) in oil then add to Dutch oven or pressure cooker.
• Put potatoes, yucca and corn in pot and season with salt and pepper and cayenne, if using; pour chicken stock into pot.
• Meanwhile, cook onions and garlic in skillet until onion is translucent, about 5 minutes.
• Pour in 1 cup water and loosen the bits stuck to the bottom; pour all into pot.
• Cover pot and cook over medium heat 40 minutes for Dutch oven and 30 minutes in pressure cooker (you will have to lower the heat to low once the pressure is built up in the pressure cooker).
• Once done, taste for seasoning, stir in cream, capers, and cilantro, if desired.
• Ladle into bowls and serve with an avocado on the side.

Steps:

• Drain shucked oysters. Mix oysters and tomatoes. Arrange in an ungreased oblong baking dish. Pour 1/4 cup of the half-and-half over mixture.
• Mix the remaining ingredients except lemon wedges and remaining half-and-half. Sprinkle over oysters and tomatoes.
• Pour remaining half-and-half over crumb mixture. Cook uncovered at 375 degrees until light brown, about 30 minutes. Garnish with lemon or lime wedges.

Steps:

• Marinate the chicken with salt, the citrus juice and the mashed garlic for several hours. Drain it but reserve the marinade and then sautée the chicken to golden in the oil or lard. Add the white dry wine, bay leaf, onion, pepper and the left over marinade.
• Cook at a lower temperature, turning over often to make sure all of the chicken cooks evenly, until done (Sonia's note: chicken will be done when no pink juices flow when pricked with a fork - but don't check too often or all juices will run out and leave meat too dry).
• For easier cooking and serving, you can cut chicken up in pieces.
• before marinating. You can add peeled and diced potatoes if you wish.

Steps:

• Heat the oil in a medium skillet. Add sliced onion and bell pepper, when onions are translucent add the minced garlic. Lower the heat and saute until bell pepper slices are soft. Do not brown.
• Add tomato sauce and puree. Stir well bring the heat to medium high.
• When the mixture stars bubbling lower the heat; cook for 10 minutes stirring frequently.
• Add the cup of wine and mix well.
• Add the oregano and cumin powders and the bay leaves.
• Add 1 teaspoon salt and pepper to taste. Simmer for 5 minutes.
• Spray the bottom of a heavy Dutch oven with Pam.
• Sprinkle the steaks with salt and pepper and place them on the bottom of the pan. Pour the sauce over adding a cup of water.
• Simmer until the steaks are tender. If it starts drying out, add small amounts of water when necessary. This can be cook faster in a pressure cooker. Place the grid from the pressure cooker on the bottom of the pan, spray with Pam. Proceed just as above.
• Cook 20 minutes after the pressure is obtained.
• Serve with white rice.