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Homemade Whole Wheat Bread Crumbs
Bread & Baking American

Homemade Whole Wheat Bread Crumbs

5.0

Prep
10 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Layer bread slices in a single layer on ungreased baking sheets. Allow a bit of room between slices for warm air to circulate.
  3. 3 Toast bread in the preheated oven, flipping until evenly dry, 30 to 45 minutes. Remove from the oven and cool completely, 15 to 20 minutes.
  4. 4 Process bread in a food processor until fine. Add Pecorino Romano cheese, parsley, oregano, basil, garlic powder, onion powder, thyme, salt, and sugar and pulse until just combined.

By BabyDragonfly

Cheese Bread Braid
Bread & Baking American

Cheese Bread Braid

5.0

Prep
20 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Rub bread dough with olive oil on all sides and place between 2 pieces of parchment paper. Roll dough into an 8x12-inch rectangle.
  3. 3 Using a sharp knife or a pizza cutter, make 7 cuts on a slight angle down towards the middle of the dough. Repeat on the other side, leaving about 4 inches in the middle for the filling.
  4. 4 Mix together mozzarella cheese, butter, oregano, and garlic salt in a bowl for the filling. Spread filling down along the middle of the dough.
  5. 5 Starting at the bottom, take the right strip and gently pull up towards the middle; then take the left and pinch together with the folded right strip. Repeat with all the dough strips.
  6. 6 Brush braid with beaten egg and sprinkle with Parmesan cheese and coarse salt. Transfer braid onto the prepared baking sheet.
  7. 7 Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow to rest for 5 minutes before serving.

By FrackFamily5 CACT

Herb Bread for Bread Machine
Bread & Baking American

Herb Bread for Bread Machine

4.7

Prep
10 min
Cook
180 min
Total
190 min

Instructions

  1. 1 Pour warm water into the pan of your bread machine; add egg, salt, white sugar, olive oil, rosemary, oregano, basil, flour, and bread machine yeast, respectively.
  2. 2 Set machine to bake a large loaf with light crust and press Start.

By BowerMarty

Focaccia Bread
Bread & Baking Italian

Focaccia Bread

4.6

Prep
20 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Combine flour, yeast, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper in a large bowl. Add water and vegetable oil, then mix until dough comes together.
  2. 2 Turn dough out onto a lightly floured surface and knead until smooth and elastic.
  3. 3 Lightly oil a large bowl; place the dough in the bowl and turn to coat with oil. Cover with a clean, damp cloth and let rise in a warm place for 20 minutes.
  4. 4 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
  5. 5 Punch dough down and place on prepared baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil and sprinkle with mozzarella and Parmesan cheese.
  6. 6 Bake in the preheated until golden brown, about 15 minutes.
  7. 7 Cut into 12 pieces and serve warm.

By Terri McCarrell

Braided Italian Herb Bread
Bread & Baking American

Braided Italian Herb Bread

5.0

Prep
30 min
Cook
20 min
Total
85 min

Instructions

  1. 1 Combine 1 ½ cups flour, sugar, yeast, 2 teaspoons basil, salt, oregano, garlic powder, and rosemary in a large bowl.
  2. 2 Combine milk, water, and butter in a small microwave-safe bowl. Microwave until butter melts, about 30 seconds. Pour over flour mixture; beat until dough is just moistened. Add egg; beat until smooth. Stir in remaining 3 cups flour until a soft dough forms.
  3. 3 Turn dough out onto a floured surface, such as a large cutting board or countertop; knead until smooth and elastic, about 4 minutes. Cover and let rest for 10 minutes.
  4. 4 Divide dough into thirds; shape each piece into a 15-inch rope. Transfer ropes to a greased baking sheet; braid together. Pinch ends to seal; tuck under the braid. Cover and let rise until doubled in volume, about 25 minutes.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C). Brush top of braid with olive oil; sprinkle with 1 teaspoon basil.
  6. 6 Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool on the baking sheet or transfer to a wire rack.

By Nerice Photography

Easy Chimichurri Sauce
Latin American

Easy Chimichurri Sauce

5.0

Prep
15 min
Cook
Total
90 min

Instructions

  1. 1 Combine water, oregano, and salt in a small bowl and set aside until oregano has softened, about 15 minutes.
  2. 2 Combine parsley, cilantro, garlic, shallot, and jalapeno in the bowl of a food processor; pulse until chopped. Add water-oregano mixture and red wine vinegar and pulse until finely chopped. Transfer to a bowl and whisk in olive oil until emulsified.
  3. 3 Cover chimichurri sauce and let sit at room temperature until flavors have melded, about 1 hour.

By Chef Nate

Margie's Cuban Sofrito (Sauce)
Latin American

Margie's Cuban Sofrito (Sauce)

3.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil in a skillet over medium-high heat. Add onion and garlic, and cook until onion is translucent. Add bell pepper and sauté until tender. Season with oregano, salt, pepper, cumin, and bay leaves. Continue cooking until mixture looks like a yummy green paste with oil around it.
  2. 2 Add tomatoes; cook and stir until all of the liquid is released. Gradually mix in tomato sauce; simmer until sauce looks really red. Taste and adjust seasonings if desired. Remove bay leaves.
  3. 3 Add sauce to meat, rice, beans, fish, or potatoes. Thin sauce down if necessary with water, wine, beer, or whatever is handy.

By Stacie

Curtido (El Salvadoran Cabbage Salad)
Lunch Latin American

Curtido (El Salvadoran Cabbage Salad)

4.4

Prep
20 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.

By Jenny

Mojo Grilling Marinade
Latin American

Mojo Grilling Marinade

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Pulse garlic and onion in a blender until very finely chopped.
  2. 2 Add orange juice, lime juice, cilantro, salt, oregano, hot pepper sauce, cumin, lemon pepper, and black pepper. Blend until thoroughly incorporated.
  3. 3 Pour in olive oil; blend until smooth.

By Deb Blagg

Curtido (Salvadoran Pickled Slaw)
Dinner Latin American

Curtido (Salvadoran Pickled Slaw)

4.7

Prep
20 min
Cook
Total
560 min

Instructions

  1. 1 Mix cabbage, onion, carrot, and chile peppers together in a large bowl. Sprinkle salt evenly on top. Cover with boiling water. Cool to room temperature, about 1 hour.
  2. 2 Pour vinegar over cabbage mixture; add oregano. Mix together carefully.
  3. 3 Cover and refrigerate until flavors combine, 8 hours to overnight.

By Nahum and Brandi

Fried Rice and Beans (Gallo Pinto)
Dinner Latin American

Fried Rice and Beans (Gallo Pinto)

3.0

Prep
10 min
Cook
80 min
Total
150 min

Instructions

  1. 1 Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.
  2. 2 Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.
  3. 3 Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.
  4. 4 For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.

By tconstantine

Fish Taquitos
Dinner Latin American

Fish Taquitos

4.4

Prep
30 min
Cook
20 min
Total
110 min

Instructions

  1. 1 Cut shark into strips 3/4 inch thick and 3 inches long. Mix canola oil, lemon juice, garlic, oregano, and Cajun style spice mix in a plastic container. Place shark strips in container, and marinate for 1 hour.
  2. 2 Warm tortillas in a microwave to make them pliable.
  3. 3 Drain marinade, and pat shark dry with paper towels. Place a strip of shark at one end of a tortilla, roll tightly, and secure with a toothpick.
  4. 4 Heat oil in a deep fryer. Submerge taquitos in hot oil. Fry until golden brown, no more than 3 or 4 minutes each. Drain on paper towels.
  5. 5 Place taquitos in a baking dish large enough to accommodate all twelve. Sprinkle with shredded cheese.
  6. 6 Bake at 350 degrees F (175 degrees C) for 5 minutes, or until cheese melts.

By Diana Garra

Mojo Pollo Asada (Roast Chicken)
Dinner Latin American

Mojo Pollo Asada (Roast Chicken)

4.6

Prep
15 min
Cook
65 min
Total
330 min

Instructions

  1. 1 Heat olive oil in a small saucepan over medium-high heat until very hot. Meanwhile, mash cumin, salt, oregano, and garlic together in a heat-proof bowl until a paste forms.
  2. 2 Remove oil from the heat and whisk in paste; allow to cool slightly. Stir in lime juice and orange juice.
  3. 3 Place chicken into a large resealable bag; pour in marinade and shake until chicken is evenly coated. Refrigerate for at least 4 hours, or overnight.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C).
  5. 5 Remove chicken from marinade and shake off excess. Discard remaining marinade. Arrange chicken in a roasting pan.
  6. 6 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

By karmicflower

Chicken Fried Steak Cuban Style
Dinner Latin American

Chicken Fried Steak Cuban Style

4.2

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a shallow dish, combine the breadcrumbs with the oregano, cumin, and salt and pepper. Beat eggs in another shallow dish. Dip each steak in beaten eggs, and then in the breadcrumb mixture. Make sure to cover each steak well with the breadcrumb mixture.
  2. 2 In a large, deep skillet, heat 1inch oil over medium high heat.
  3. 3 Place the steaks in the oil when it's hot (so that the breading will not stick to the pan). Cook steaks, turning once, until brown for well done and golden brown for medium. Serve with lemon slices.

By Roxie

Authentic Chimichurri
Pantry Latin American

Authentic Chimichurri

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine parsley, olive oil, oregano, red wine vinegar, water, jalapeño, garlic, salt, and pepper in the bowl of a food processor.
  3. 3 Pulse ingredients until desired consistency is reached.
  4. 4 Serve and enjoy!

By Avon- status quo PRO

Argentinean Chimichurri
Side Dish Latin American

Argentinean Chimichurri

4.7

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator.

By ryalibertino

Mom's Stovetop Pork Ribs
Dinner Latin American

Mom's Stovetop Pork Ribs

4.6

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Place spareribs into a large pot and fill with just enough water to cover. Add soy sauce, 3/4 of the parsley, garlic, lime juice, rosemary, oregano, and bay leaves. Bring to a boil, then reduce heat and simmer uncovered until water has completely evaporated, about 25 minutes.
  2. 2 Remove bay leaves and continue cooking until spareribs are browned, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot and toss them with spareribs; the garlic will dissolve onto meat. Remove spareribs to a paper towel-lined plate to drain.
  3. 3 Season spareribs with black pepper. Garnish with lime wedges and remaining parsley to serve.

By THELMALU99

Chef John's Chimichurri Sauce
Side Dish Latin American

Chef John's Chimichurri Sauce

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine parsley, cilantro, oil, oregano, garlic, vinegar, salt, cumin, red pepper flakes, and black pepper in a blender.
  3. 3 Pulse 2 to 3 times; scrape down the sides with a rubber spatula. Repeat pulsing and scraping until a thick sauce forms, about 12 times.

By John Mitzewich

Ecuadorian Seco de Pollo
Dinner Latin American

Ecuadorian Seco de Pollo

4.3

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Season chicken thighs with garlic, black pepper, cumin, and oregano.
  2. 2 Heat oil in a deep saucepan over medium-high heat; cook seasoned chicken until browned on both sides, about 5 minutes.
  3. 3 Combine beer, tomato, red onion, and cilantro in a blender; blend until a smooth sauce forms. Pour sauce over chicken and reduce heat to low; simmer until chicken is very tender, 45 minutes to 1 hour.

By EcuadorianMom

Mexican Beef Supreme
Dinner Latin American

Mexican Beef Supreme

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Add the onion, and cook for a few minutes, then stir in the beef, and garlic. Cook, stirring frequently until meat is evenly browned.
  2. 2 While the meat is cooking, stir together the lime juice, jalapeno, cilantro and green onion. When the meat is browned, stir in the cilantro mixture and oregano. Pour in the salsa, cover and cook for about 10 minutes, stirring occasionally, until the meat is cooked through.

By Melissa

Tequila Lime Shrimp
Dinner Latin American

Tequila Lime Shrimp

3.3

Prep
10 min
Cook
15 min
Total
145 min

Instructions

  1. 1 Combine the olive oil, tequila, cilantro, lime juice, pineapple juice, vinegar, garlic salt, pepper, oregano, and seasoned salt in a blender; blend until smooth.
  2. 2 Place the shrimp in a bowl and pour the olive oil mixture over the shrimp; toss to combine. Cover and allow to marinate in the refrigerator 2 hours.
  3. 3 Place a skillet over medium heat. Cook and stir the shrimp in the skillet until cooked through, about 15 minutes.

By Teri_loves_to_cook

Mojo Shrimp
Dinner Latin American

Mojo Shrimp

4.9

Prep
30 min
Cook
15 min
Total
105 min

Instructions

  1. 1 Make the marinade: Whisk oil, lime zest and juice, orange zest and juice, garlic, oregano, salt, pepper, and cumin together in a glass or ceramic bowl.
  2. 2 Marinate the shrimp: Place shrimp into marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 1 1/2 hours.
  3. 3 Remove shrimp from marinade, shaking off any excess. Reserve marinade.
  4. 4 Heat oil in a large skillet over medium heat. Add shrimp and cook until bright pink and opaque, 4 to 5 minutes. Transfer shrimp to a plate.
  5. 5 Pour reserved marinade into the skillet. Simmer over medium-low heat until slightly thickened, 5 to 8 minutes. Serve alongside shrimp.

By Yoly

Cuban Pork Roast I
Dinner Latin American

Cuban Pork Roast I

4.6

Prep
Cook
Total

Instructions

  1. 1 Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
  2. 2 Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
  3. 3 Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally.
  4. 4 Preheat the oven to 325 degrees F (165 degrees C).
  5. 5 Transfer pork and marinade to a roasting pan, and place in the oven. Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Add small amounts of water to the pan if it dries out. Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes. Carve, and serve.

By Christine L

Slow Cooker Cuban Pork
Dinner Latin American

Slow Cooker Cuban Pork

4.5

Prep
30 min
Cook
540 min
Total
630 min

Instructions

  1. 1 Add orange juice, lime juice, lemon juice, and peppercorns to a slow cooker. Add onion.
  2. 2 Cut pork loin into 3 equal pieces.
  3. 3 Mix together garlic, 2 tablespoons and 1 teaspoon kosher salt, and oregano in a small bowl until a paste forms; rub all over pork pieces. Place pork in juice mixture in the slow cooker.
  4. 4 Cook on Low until pork is slightly pink in the center, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pull apart meat with 2 forks and let sit for 1 hour before serving.

By duetfreak

Tender Juicy Skirt Steak (Churrasco)
Dinner Latin American

Tender Juicy Skirt Steak (Churrasco)

4.4

Prep
15 min
Cook
43 min
Total
538 min

Instructions

  1. 1 Whisk garlic, balsamic vinegar, grill seasoning, oregano, salt, and pepper together in a large bowl. Add steak and toss to evenly coat. Cover bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
  2. 2 Heat olive oil in a skillet over medium-high heat until sizzling; add meat. Cook uncovered until liquids have drained from the steak, 3 to 5 minutes. Reduce heat to medium; cover.
  3. 3 Cook steak for 15 minutes; uncover and flip. Add water to the skillet as needed to keep steak moist. Continue cooking until slightly firm, hot, and lightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer meat to serving plate; reserve liquid in the skillet.
  4. 4 Place onion in the skillet with reserved liquids; cook and stir until softened, about 5 minutes. Reduce heat to low; add mushrooms. Cook and stir until mushrooms are warmed through, about 5 minutes. Pour onion mixture over steak.

By Sweetie_12

Cuban-Style Roast Pork
Dinner Latin American

Cuban-Style Roast Pork

4.8

Prep
20 min
Cook
150 min
Total
680 min

Instructions

  1. 1 Grind garlic, salt, pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
  2. 2 Transfer 1/2 of the paste to a bowl. Add lime juice, orange juice, olive oil, and vinegar and whisk until smooth.
  3. 3 Cut several deep, 1-inch-long slits into the fatty side of the pork roast. Rub the remaining paste into the slits. Put roast into a 1-gallon resealable plastic bag. Pour citrus mixture into the bag to coat roast, then squeeze as much air from the bag as possible and seal. Refrigerate, turning occasionally, 8 hours to overnight.
  4. 4 Remove pork roast from refrigerator, transfer to a roasting pan, and let stand at room temperature for 30 minutes.
  5. 5 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
  6. 6 Roast pork in the preheated oven for 30 minutes. Reduce the heat to 375 degrees F (190 degrees C) and continue cooking until no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

By Michele Kerr Fielding

Easy Chimichurri
Pantry Latin American

Easy Chimichurri

5.0

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
  2. 2 Refrigerate until flavors have blended, about 2 hours.

By mariap430