Don’t know why I never thought of this before. Anyway, here’s the first.
The most recent edition of a food magazine my mother subscribes me to has just started the above website. Don’t know if its any good yet, but the magazine is fantastic.
As people post more links, I might edit the thread now and again and put all the links in this post, so people won’t have to scroll through multiple pages. We’ll see how it goes.
I’m currently going through trying some Spanish recipes, including from
Here’s an easy one from it:
Chicken and Rice
Arroz con Pollo
A traditional meal that is common throughout Spain. Easy to prepare, this delicious dish can serve a crowd.
3 lbs of chicken, cut into small pieces
6 tbsp extra virgin olive oil
1 chopped onion
4 tbsp chopped garlic
Salt and pepper
6 tbsp chopped parsley
5 wood-fire roasted piquillo peppers
1 tsp smoked paprika (pimentón de la Vera)
1 pinch of saffron
3 1/2 cups of chicken broth (or chicken bouillon)
1/2 cup dry white wine
2 cups white rice
Sprinkle the chicken with salt and pepper. In a large deep pan (rice will be cooked here, too) heat the oil and saute the chicken until golden on all sides. Remove chicken to a warm platter. Add the onion, garlic, and parsley to the oil and saute until the onion is soft. Add the pimentos, pimentón, saffron, broth, wine, salt, and pepper and bring to a boil. Add the rice and cook over medium high heat, uncovered, for about 20 minutes, stirring until the rice is semi-dry but some liquid remains. Burry the chicken in the rice. Cover and cook over low heat for about 20 minutes. Turn the rice and the chicken over with a fork from bottom to top; cover and simmer for another 10 minutes. Transfer rice and chicken to a serving platter and garnish with a little parsley.
Serve with some fresh bread and a green salad.
You can do the rice in a rice cooker if you prefer, putting the big mixture from the frying pan into the rice cooker with the rice. My mom does it more like this, as the rice cooker prevents scorching and produces more perfect rice. But she adds finely diced chorizo to the rice, which I HIGHLY recommend, and doesn’t saute the chicken until the rice is just about ready, then serves the chicken next to the rice on platters. On top of the rice, she serves blanched tender young sweet green peas, topped with pimentos. Delicioso!
This website lists recipes of food from famous chain restaurants in the States such as Outback Steakhouse, Red Lobster, Boston Market, Applebee’s, and even KFC. Gotta say that the Alice Springs chicken comes out just like Outback’s!
Strange, nobody mentioned the most popular one:
Anyone tried www.recipezaar.com ?
I like it better than www.allrecipes.com (especially since they seem to have been taken over
by Taste of Home (run by Readers Digest). Now they repeat recipes that I have see many times
I think this one was posted by you a while ago sandman
Here are some other cooking websites I really like to use:
www.hillbillyhousewife.com She has alot of ideas that I modify for my diet.
www.Recipegoldmine.com Kitchen charts/recipes for pet treats and pet food/etc.
www.pocketdiet.com Ideas for pita bread (I make my own; don’t use theirs)
www.foodfit.com Some too salty, but others great!
All for now.
I like epicurious.com for finding recipes and also ochef.com for cooking techniques and vocabulary
For me, I like video jug very much; so cool and pretty useful !
Recently I am also reading this cooking blog, Simply Recipes
A marvelous housewife in Seattle :lovestruck:
I just had to put in a word forthis page, on making Cochinito Pibil. Major bonus points for what to do if you can’t get some sort of pork.
Weren’t you trying to get rid of twenty something cats a long time ago?
But where did you find the achiote in Taiwan?
videojug is good.
Recently I found fxcuisine.com/ I love the photos.
This site has a lot of healthy recipes. Most of the stuff is easy to find here on the island. I just did the Green Pea and Chickpea Soup and it is very good in the cooler weather we’ve been having.
Good health info if that sort of thing interests ya.
This is a very good Sofrito recipie. I’ve gotten kind of adicted to this, but I can’t make it, really, because I can t get the ajies dulces. The recipie calls for substituting red bells, but also calls for red bells already. Any ideas of a good substitution?
You can try “Cooking With Casa” on justin.tv/casadelun. It’s a lifestream channel, which means she only broadcasts when she’s cooking. She cooks a few different times each week, explaining exactly how to make it and answering questions from the IRC chat while she cooks. There are also archives of her shows, so if you want to see a show that you missed, click on the link for Archives.