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Category: Main Course Meals
Prep Time: Cook Time: Total Time:
Ingredients
4 tsp olive oil
2 lbs lean ground beef
1 green pepper, cored, seeded, and finely chopped
1 medium onion, finely chopped
2 cloves garlic, minced
2 tsp salt
1/2 tsp ground black pepper
Pinch of cumin powder
1 tsp dried oregano
2 bay leaves
1 8-oz can of tomato sauce
1 cup vino seco or dry white wine
1/4 cup pimento-stuffed Spanish olives
Preparation
In a large pot, heat 1 teaspoon of olive oil over medium-high heat. Add the ground beef, and brown the meat, stirring occasionally and ensuring that the meat is not scorched. Remove the browned meat and drain any excess fat from the pot.
Add the remaining olive oil, and heat it over medium heat. Then add the green pepper, onion, garlic, and sauté until the onions are translucent.
Return the browned meat to the pot, and add the remaining ingredients. Bring the mixture to a boil. Then reduce the heat to low, cover, and simmer the picadillo for 30 to 40 minutes, stirring frequently.
For this recipe, you must make sure that their is no additional oil in the meat.
Next step. Purchase a 3 lb. full wheel of Wisconsin Gouda Cheese. Remove the outer hard red (plastic looking) cover. Cut the wheel in half. Use a melon ball cutter to scoop out the inside of the cheese on both sides (put all the little balls of cheese in a airtight container for later use). Leave approximately 1/4 inch of cheese all around on both sides of the cut wheel. Each side should look like a bowl. Fill each side with picadillo keeping it even to the surface (not overlapping). Put back together (it will look like one big ball of cheese. Wrap in aluminum foil and put in an oven that has been preheated at 350° for approximately 20 minutes. Remove from oven, remove foil and let cool. Cut in wedges. It will look like a beautiful pie!
Serve with a nice salad & garlic bread!!!!! Try this...it will be a hit.
Queso a la Criolla
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Category: Main Course Meals
Prep Time: Cook Time: Total Time:
Ingredients
4 tsp olive oil
2 lbs lean ground beef
1 green pepper, cored, seeded, and finely chopped
1 medium onion, finely chopped
2 cloves garlic, minced
2 tsp salt
1/2 tsp ground black pepper
Pinch of cumin powder
1 tsp dried oregano
2 bay leaves
1 8-oz can of tomato sauce
1 cup vino seco or dry white wine
1/4 cup pimento-stuffed Spanish olives
Preparation
In a large pot, heat 1 teaspoon of olive oil over medium-high heat. Add the ground beef, and brown the meat, stirring occasionally and ensuring that the meat is not scorched. Remove the browned meat and drain any excess fat from the pot.
Add the remaining olive oil, and heat it over medium heat. Then add the green pepper, onion, garlic, and sauté until the onions are translucent.
Return the browned meat to the pot, and add the remaining ingredients. Bring the mixture to a boil. Then reduce the heat to low, cover, and simmer the picadillo for 30 to 40 minutes, stirring frequently.
For this recipe, you must make sure that their is no additional oil in the meat.
Next step. Purchase a 3 lb. full wheel of Wisconsin Gouda Cheese. Remove the outer hard red (plastic looking) cover. Cut the wheel in half. Use a melon ball cutter to scoop out the inside of the cheese on both sides (put all the little balls of cheese in a airtight container for later use). Leave approximately 1/4 inch of cheese all around on both sides of the cut wheel. Each side should look like a bowl. Fill each side with picadillo keeping it even to the surface (not overlapping). Put back together (it will look like one big ball of cheese. Wrap in aluminum foil and put in an oven that has been preheated at 350° for approximately 20 minutes. Remove from oven, remove foil and let cool. Cut in wedges. It will look like a beautiful pie!
Serve with a nice salad & garlic bread!!!!! Try this...it will be a hit.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.