Type what you have

Ingredients

• ✓ carrot
• cabbage
• onion
• bird's eye chile pepper
• salt
• water
• vinegar
• oregano

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

Ingredients

• ✓ carrot
• vegetable oil
• long-grain rice
• onion
• tomato
• water
• celery
• chicken bouillon granules

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add rice, onion, and tomato; cook and stir until rice turns light golden brown, 3 to 4 minutes.
2. 2 Stir water, carrot, celery, and chicken bouillon into the skillet. Simmer until most of the water is absorbed, about 8 minutes. Cover and simmer until rice is tender, 5 to 8 minutes more.

By ruth1234

Ingredients

• ✓ carrot
• garlic
• olive oil
• onion
• green bell pepper
• millet
• vegetable broth
• salt
• black pepper
• cilantro

Instructions

1. 1 Blend carrot and garlic in a food processor until finely chopped.
2. 2 Heat olive oil in a pot over medium heat; cook and stir carrot mixture, onion, and green bell pepper until softened, about 10 minutes. Add millet; stir until fragrant and toasted, about 3 minutes.
3. 3 Pour vegetable broth into millet mixture; season with salt and black pepper. Reduce heat and simmer until all the broth is absorbed and millet is tender, about 20 minutes. Stir in cilantro.

By asjlachuk

Ingredients

• ✓ carrot
• olive oil
• onion
• celery
• quinoa
• water
• bay leaf
• lemon zest
• lemon juice
• green pea
• salt
• black pepper

Instructions

1. 1 Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender.
2. 2 Using a strainer, rinse quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.
3. 3 Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.

By Laura Jull

Ingredients

• ✓ carrot
• black bean
• water
• olive oil
• garlic
• onion
• tomato
• bacon
• parsley
• salt
• pepper

Instructions

1. 1 Place beans in a pressure cooker with enough water to cover, and soak 12 hours, or overnight.
2. 2 Add 2 1/2 quarts water to the beans, or enough to fill pressure cooker about 2/3 full. Cover, and cook 30 minutes at 10 pounds pressure. Remove from heat, and set aside.
3. 3 Heat the oil in a medium saucepan over medium heat, and saute the garlic and onion until tender. Stir in the tomato and carrot. Cook about 5 minutes, and mix in the bacon. Cook and stir until bacon is crisp and evenly browned.
4. 4 Mix the vegetable and bacon mixture into the pressure cooker with the black beans. Cover, and continue cooking approximately 10 minutes at 10 pounds pressure. Garnish with parsley, and season with salt and pepper to serve.

By Marlies Monika

Ingredients

• ✓ carrot
• chicken breast
• cilantro
• water
• vegetable oil
• garlic
• pea
• cumin
• salt
• black pepper
• white rice

Instructions

1. 1 Place the chicken into a large saucepan and fill with enough water to cover, about 3 cups. Bring to a boil and cook for about fifteen minutes, or until chicken is done. Dice chicken, and reserve cooking liquid.
2. 2 In a food processor or blender, puree cilantro with 1/2 cup water.
3. 3 Heat oil in a saucepan and cook garlic until lightly browned. Pour in 2 cups of the cooking liquid and stir in the cilantro puree, diced chicken, carrots, peas, cumin and rice. Season with salt and pepper to taste. Bring to a simmer, then cover; cook on low heat until rice is tender and liquid has been absorbed, 15 to 20 minutes.

By LAURELC1

Ingredients

• ✓ carrot
• vegetable oil
• chicken
• salt
• black pepper
• onion
• garlic
• cilantro
• white rice
• water
• beer
• green pea

Instructions

1. 1 Heat vegetable oil in a heavy pot with a lid over medium heat. Season chicken with salt and pepper; cook in hot oil until just browned, about 2 minutes per side. Remove chicken to a platter, reserving drippings in the pot.
2. 2 Saute onion and garlic in the retained drippings until the onion is translucent, about 5 minutes. Stir cilantro into the onion mixture; season with salt and pepper. Cook and stir mixture for 2 minutes more.
3. 3 Return chicken to the pot; add rice, water, beer, carrot, and peas. Place lid on the pot, reduce heat to low, and simmer until the rice absorbs the liquid completely and is tender, about 20 minutes.

By carla from peru

Ingredients

• ✓ carrot
• lentil
• water
• vegetable bouillon
• tomato
• onion
• apple
• pea
• garlic
• olive oil
• barbecue sauce
• paprika
• salt
• pepper

Instructions

1. 1 Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes.
2. 2 Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.

By Frank Mercer

Ingredients

• ✓ carrot
• vegetable oil
• potato
• onion
• garlic
• ground beef
• water
• soy sauce
• salt
• black pepper
• bell pepper
• raisin
• pea
• rice

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add potato and carrot; saute for 3 minutes. Remove to a bowl.
2. 2 Add onion and garlic to the hot skillet and saute until slightly brown, 5 to 7 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Add potato-carrot mixture back to the skillet with water, soy sauce, salt, and pepper. Cover and simmer until potatoes are tender, 5 to 8 minutes.
3. 3 Add bell pepper, raisins, and peas; cook until heated through, about 2 minutes. Serve over hot rice.

By Meredith

Ingredients

• ✓ carrot
• chicken
• corn
• green olive
• raisin
• celery
• green apple
• heavy cream
• mustard
• white sugar
• salt
• black pepper
• parsley
• lettuce leaf
• watercress
• potato stick

Instructions

1. 1 Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.
2. 2 Stir cream and mustard together in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley.
3. 3 Arrange lettuce leaves and watercress on a platter and spoon chicken salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until ready to serve.

By Mia

Ingredients

• ✓ carrot
• olive oil
• chicken breast
• onion
• red onion
• bay leaf
• garlic
• black pepper
• salt
• red wine vinegar
• white wine
• water
• achiote powder
• cayenne pepper

Instructions

1. 1 Heat oil over medium-high heat in a Dutch oven. Add chicken to the hot oil and brown on 1 side, about 5 minutes. Flip chicken; add carrots, white onion, red onion, bay leaves, garlic, black pepper, and salt. Mix until vegetables have softened and chicken has browned, about 8 minutes.
2. 2 Pour red wine vinegar, white wine, and water into the Dutch oven. Sprinkle with achiote powder and cayenne; stir well. Reduce heat to medium. Cover and simmer until chicken is no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes.

By Buckwheat Queen

Ingredients

• ✓ carrot
• chicken breast
• onion
• garlic
• water
• white bread
• evaporated milk
• parmesan cheese
• walnut
• vegetable oil
• garlic
• onion
• aji amarillo chile paste
• turmeric
• egg
• kalamata olive

Instructions

1. 1 Place chicken breasts, onion, carrot, and 2 cloves garlic in a large saucepan, pour in 2 quarts of water and slowly bring to a simmer over medium-high heat. Skim off the foam which forms on top, then cover, reduce heat to medium-low, and simmer until the chicken is tender, about 30 minutes. Remove chicken to a plate and allow to cool. Strain the resulting chicken stock, discarding the vegetables.
2. 2 Pour evaporated milk and 1/2 cup chicken stock into the bowl of a blender. Add bread cubes and puree until smooth. Add Parmesan cheese and walnuts; puree until smooth. Shred the cooled chicken and discard the bones.
3. 3 Heat vegetable oil in a large saucepan over medium heat. Stir in minced garlic and minced onion; cook until the onion has softened and turned translucent, about 5 minutes. Stir in shredded chicken and aji amarillo until heated through. Pour in bread puree and cook until hot, stirring frequently. Add more chicken stock if needed to keep from getting too thick. Season with turmeric and simmer for 5 minutes more.
4. 4 Serve garnished with hard-cooked egg slices and sprinkled with kalamata olives.

By Emma

Ingredients

• ✓ carrot
• chicken breast
• salt
• black pepper
• vegetable oil
• red onion
• garlic
• cilantro leaves
• aji amarillo chile paste
• chicken broth
• red bell pepper
• water
• white rice
• pea

Instructions

1. 1 Season chicken with salt and pepper.
2. 2 Heat a large saucepan over medium-high heat with enough oil to coat the bottom. Brown chicken in hot oil on all sides, 5 to 7 minutes total. Remove chicken onto a plate.
3. 3 Pour more oil into the saucepan and add onion; sauté until translucent, about 5 minutes. Add garlic and sauté, 1 to 2 minutes. Stir in cilantro, chile paste, salt, and pepper. Sauté until cilantro turns dark green, 3 to 5 minutes. Pour in chicken broth and deglaze, scraping browned bits off the bottom of the saucepan with a wooden spoon. Bring to a light simmer; let simmer for 3 to 5 minutes.
4. 4 Transfer mixture carefully to an electric blender and purée.
5. 5 Heat more oil in the same saucepan over medium-high heat; sauté bell pepper in hot oil until soft, about 5 minutes. Return puréed cilantro mixture to the saucepan and add chicken. Cover, reduce heat to low, and cook until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. Remove chicken to a clean plate.
6. 6 Add water and rice to the same saucepan, adding more water if it doesn't look like enough. Bring to a boil; cover, reduce heat to low, and cook until all liquid is absorbed and rice is tender, 20 to 40 minutes. Stir in peas and carrots and chicken and cook until warmed through, 5 to 10 minutes.

By Amber Berrocal

Ingredients

• ✓ carrot
• green cabbage
• apple cider vinegar
• water
• onion
• oregano
• red pepper flakes
• salt
• masa harina
• water
• salt
• ricotta cheese
• mozzarella cheese
• heavy cream
• scallion
• cooking spray

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add cabbage and cook uncovered until slightly softened, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
2. 2 Mix cabbage, apple cider vinegar, water, onion, carrot, oregano, red pepper flakes, and 1 pinch salt together in a large bowl. Refrigerate until flavors combine, 8 hours to overnight.
3. 3 Combine masa harina, water, and 1/2 teaspoon salt together in a large bowl; knead until a smooth, moist dough forms. Add water if dough cracks when you press down on it. Let dough rest, 5 to 10 minutes.
4. 4 Stir ricotta cheese, mozzarella cheese, heavy cream, and scallion together in a bowl to make a paste.
5. 5 Divide dough into 8 balls. Press your thumb into the center of each ball to form an indentation. Fill indentations with ricotta cheese paste. Pinch edges together around the filling; flatten and smooth into round 1/4 inch-thick patties between your palms.
6. 6 Grease a skillet with cooking spray; preheat over medium heat. Cook pupusas in batches until browned, 2 to 3 minutes per side.
7. 7 Drain cabbage mixture and serve alongside pupusas.

By peep

Ingredients

• ✓ carrot
• black bean
• celery
• bay leaf
• vegetable oil
• onion
• green bell pepper
• garlic
• salt
• cumin
• chile flake
• fire-roasted diced tomato
• water
• red wine vinegar
• hot pepper sauce

Instructions

1. 1 Rinse beans and remove any particles or bad beans. Place beans in a saucepan; cover with 2 inches water. Add celery and bay leaves.; bring to a boil over high heat. Cook, adding more water as necessary, for 10 minutes. Drain beans; discard celery.
2. 2 Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, bell pepper, and carrot; sauté until onion fairly translucent, about 5 minutes. Add garlic, salt, cumin, and pepper flakes; cook until heated through and fragrant, 1 to 2 minutes. Transfer to a slow cooker.
3. 3 Add tomatoes and water to slow cooker; stir in beans and bay leaves. Cover slow cooker.
4. 4 Cook on Low until beans are tender enough that you can easily smash one between your tongue and the top of your mouth for 6 hours (or on High for 4 hours). Add vinegar. Taste and adjust seasonings; add hot pepper sauce.

By WorkingCookingMom

Ingredients

• ✓ carrot
• chicken breast
• onion
• tomato
• garlic
• olive oil
• onion
• green bell pepper
• red bell pepper
• garlic
• tomato puree
• white wine
• cumin
• salt
• pepper

Instructions

1. 1 Place chicken, onion, tomato, carrot, and 2 cloves garlic into a large pot. Add water to cover, then bring to a boil. Skim and discard the foam that floats to the surface. Reduce heat to medium-low; simmer uncovered until chicken is tender, 30 to 40 minutes.
2. 2 Place chicken into a bowl and shred it into strips as thick as a pencil; set aside. Strain and reserve cooking liquid; discard vegetables.
3. 3 Heat olive oil in a large skillet over medium heat. Add onion, bell peppers, and minced garlic. Cook and stir until vegetables have softened, 3 to 4 minutes. Stir in tomato purée, white wine, chicken, and enough of the reserved broth to create a thick sauce. Season with cumin, salt, and pepper. Simmer until sauce is slightly reduced and coats chicken, about 5 minutes.

By crcowley

Ingredients

• ✓ carrot
• cilantro leaves
• pepper
• salt
• paprika
• oregano
• leek
• celery
• red bell pepper
• corn
• pumpkin
• onion
• red potato
• polenta
• water
• beef broth
• beef roast

Instructions

1. 1 Cut the piece of beef into 6 large chunks (one per serving). Place the beef into a large saucepan; pour in the beef broth and water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until nearly tender, 1 to 1 1/2 hours.
2. 2 Stir the polenta into the stew along with the potatoes and onion. Cover and simmer for 15 minutes. Cut the pumpkin into 6, serving-sized pieces, and add to the stew along with the corn, carrot, bell pepper, celery, and leek; simmer until the vegetables are tender, adding more water if needed to barely cover. Stir in the oregano and paprika during the last 5 minutes.
3. 3 Season to taste with salt and pepper. Ladle into serving bowls, and sprinkle with chopped cilantro.

By damasio

Ingredients

• ✓ carrot
• olive oil
• chicken breast
• seasoned salt
• chicken broth
• green cabbage
• onion
• green bell pepper
• celery
• tomato sauce
• cilantro
• lime
• garlic
• hot sauce
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large Dutch oven over medium heat. Season chicken with seasoned salt. Cook chicken in hot oil until browned, about 5 minutes per side.
2. 2 Mix chicken broth, cabbage, onion, carrots, green bell pepper, celery, tomato sauce, cilantro, lime juice, garlic, hot sauce, salt, and black pepper into chicken in the Dutch oven. Simmer, adding water if needed, until stew is thickened, about 2 hours.
3. 3 Ladle stew into bowls and top each with a piece of chicken.

By JRAKAUSKI

Ingredients

• ✓ carrot
• chicken broth
• tomato sauce
• allspice
• sazon seasoning
• sazon seasoning
• bay leaf
• green olive
• salt
• garlic
• onion
• potato
• olive oil
• beef oxtail
• salt
• olive oil
• white cooking wine

Instructions

1. 1 Whisk vino seco, 1/4 cup olive oil, and salt together in a large bowl. Add oxtails and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 12 hours.
2. 2 Drain oxtails, discarding all but 1/2 cup of the marinade.
3. 3 Heat 1 tablespoon olive oil in a large pot over medium-high heat and sear oxtails until browned on all sides, about 2 minutes per side. Transfer to a large plate. Heat remaining 1 tablespoon olive oil in the same pot. Saute potatoes, onion, and carrots until onions are translucent, about 5 minutes.
4. 4 Mash garlic and 1/2 teaspoon salt into a coarse paste in a mortar and pestle. Add garlic paste to the pot; stir until fragrant, about 30 seconds. Stir in green olives, bay leaves, sazon completa, sazon seasoning, and allspice. Pour in reserved marinade, tomato sauce, and chicken broth.
5. 5 Return oxtails to the pot. Bring to a boil, reduce heat, and simmer, covered, until oxtails are fork tender and falling off the bone, about 4 hours.

By goodmoodfood

Ingredients

• ✓ carrot
• water
• aji amarillo chili paste
• garlic
• sour cream
• mayonnaise
• avocado
• salt
• cayenne pepper
• lime
• olive oil
• aji amarillo chili paste
• yukon gold potato
• mayonnaise
• lime juice
• cilantro
• red pepper
• shallot
• green pea
• chicken breast

Instructions

1. 1 Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use.
2. 2 Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.
3. 3 Add ají amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with a potato masher. Switch to a spatula and mix until completely smooth.
4. 4 Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill each ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim.
5. 5 Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour.
6. 6 Mix mayonnaise, sour cream, garlic, and ají amarillo together for the sauce, adding a splash of water to adjust the thickness.
7. 7 Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad.

By John Mitzewich

Ingredients

• ✓ carrot
• pea
• bell pepper
• black pepper
• chicken broth
• white wine
• onion
• white rice
• orange juice
• worcestershire sauce
• aji pepper
• garlic
• cilantro
• black pepper
• salt
• chicken drumstick
• chicken thigh
• vegetable oil

Instructions

1. 1 Place two large skillets over medium heat; pour 2 tablespoons oil into each skillet and heat until oil ripples. Season chicken thighs and drumsticks with salt and pepper. Divide chicken between the two skillets and fry until golden brown and crisp, about 15 minutes. Use screens over the skillets to control spattering if needed. Drain chicken on paper towels.
2. 2 Blend cilantro leaves, garlic, aji pepper, Worcestershire sauce, and orange juice in a blender until smooth. Pour mixture into one of the skillets; Bring to a simmer, then cook and stir over medium-low heat until the mixture turns from bright to dark green, about 5 minutes.
3. 3 Place chopped onions into the other skillet over medium-low heat; cook and stir until translucent, 5 to 7 minutes. Add rice; cook and stir until it starts to turn opaque, about 5 minutes.
4. 4 Pour wine into the blender and pulse a few times to rinse off any extra cilantro mixture from the sides; pour wine into the skillet containing the cilantro mixture. Bring back to a simmer over medium heat. Scrape the rice and onions into the cilantro mixture, then stir in the chicken broth and black pepper and bring to a boil. Place browned chicken pieces and carrots into the skillet, stir to combine, and cover. Reduce the heat and cook until the rice is separate and the chicken is no longer pink in the center, about 30 minutes.
5. 5 Remove the lid, place the pepper rings on the rice, and sprinkle with frozen peas. Cover and cook, without stirring, until peppers and peas are tender, about 15 minutes. Uncover and allow the dish to rest for 5 minutes before serving.

By Katie

Ingredients

• ✓ carrot
• ketchup
• tomato
• cilantro
• peanut butter
• pea
• ground beef
• oregano
• black pepper
• cumin
• aji chile
• garlic
• onion
• vegetable oil
• water
• tomato
• vegetable oil
• potato
• egg
• water
• white rice

Instructions

1. 1 Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
2. 2 Place the egg into a saucepan, and cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel once cold. Chop the egg and set aside in a small bowl.
3. 3 Heat 1 cup of vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep fry the potato cubes until golden brown, about 5 minutes; drain on paper towels, and set aside.
4. 4 Place tomatoes and 1/2 cup of water in a blender, and puree until tomatoes are liquefied (peel and seed first, if desired).
5. 5 Heat 1 tablespoon of vegetable oil in a large skillet over medium heat, and cook and stir the onion, garlic, aji chile powder, cumin, black pepper, and oregano until the onion begins to brown, 8 to 10 minutes; pour in the pureed tomatoes, and simmer for 5 more minutes, stirring often. Mix in the ground beef and carrots, and cook until the meat is no longer pink and the carrots are tender, about 10 minutes. Break the meat up into small chunks as it cooks. Mix in the chopped hard-cooked egg, peas, and peanut butter until thoroughly combined. Finally, gently stir in the cubes of fried potato.
6. 6 To assemble the dish, oil a flexible plastic bowl (at least 1 cup size) and press cooked rice into the bottom to fill 1/3 of the bowl. Layer about 3/4 inch of meat mixture over the rice, and top with more cooked rice to fill the bowl. With an oiled hand, gently press on the rice to compact the mixture; place a serving plate on top of the bowl, flip, and turn out the rice and meat-filled form. Repeat with remaining ingredients. Garnish with sprinkles of cilantro, chopped tomato, and dollops of ketchup on each serving.

By Katie

Ingredients

• ✓ carrot
• vegetable oil
• water
• masa harina
• salt
• garlic
• monterey jack cheese
• green bell pepper
• tomato
• bacon
• red pepper flakes
• oregano
• scallion
• white vinegar
• cabbage
• salt
• chicken bouillon
• garlic
• onion
• green bell pepper
• cilantro
• water
• tomato sauce

Instructions

1. 1 Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes.
2. 2 Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate.
3. 3 Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill curtido until serving.
4. 4 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season the chicharron with salt.
5. 5 Mix masa harina and 1/2 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel.
6. 6 Heat 1/2 cup oil a large skillet over medium-high heat.
7. 7 Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron.
8. 8 Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.

By ZZ

Ingredients

• ✓ carrot
• adobo seasoning
• cilantro
• green bell pepper
• celery
• corn
• green plantain
• potato
• cassava root
• eddoes
• sweet potato
• pumpkin
• beef bouillon cube
• beef consomme
• chicken broth
• water
• vegetable oil
• vinegar
• vegetable oil
• onion
• lemon
• chicken drumstick
• pork loin roast
• beef chuck
• salt
• garlic
• oregano

Instructions

1. 1 Mash oregano, garlic, and 1 teaspoon salt in a bowl until well combined.
2. 2 Mix beef, pork, chicken, and lemon juice together in a large bowl; drain 1/2 of the liquid. Mix in onions, mashed garlic mixture, 2 tablespoons oil, and vinegar.
3. 3 Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Add meat mixture in three batches and cook until browned on all sides, 10 to 15 minutes per batch.
4. 4 Transfer browned meats to an 8-quart Dutch oven. Pour in 1/2 of the water, then add chicken broth, beef consommé, 2 bouillon cubes, and remaining 1 teaspoon salt. Bring to a boil, then reduce the heat to low, cover, and simmer until meats are more than halfway cooked through, about 40 minutes.
5. 5 Add pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, bell pepper, cilantro, remaining bouillon cubes, and adobo seasoning to the Dutch oven. Increase the heat to medium and return to a boil. Reduce the heat to low and simmer, stirring in remaining water as needed in gradual increments to replace evaporated liquid, until root vegetables are soft and liquid has thickened, 1 to 2 hours.
6. 6 During the last 30 minutes of cooking, transfer beef, pork, and chicken to a cutting board. Let cool slightly, then remove bones and chop or shred meat. Return meat to the stew and finish cooking.

By porchia

Ingredients

• ✓ carrot
• butter
• parmesan cheese

Instructions

1. 1 Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
2. 2 Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes.
3. 3 Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.

By Becky Taylor

Ingredients

• ✓ carrot
• olive oil
• balsamic vinegar
• brown sugar

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

By HARRY WETZEL

Ingredients

• ✓ carrot
• brown sugar
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Cook carrots in a large pot of boiling water until tender, about 8 to 10 minutes.
3. 3 Strain carrots, leaving just enough of the cooking water to cover the bottom of the pan; set carrots aside.
4. 4 Stir in brown sugar and butter; simmer and stir until butter melts.
5. 5 Return carrots to the pot and toss to coat. Cover and let sit for a few minutes to allow flavors to mingle.

By beckie

Ingredients

• ✓ carrot
• brown sugar
• butter
• bourbon

Instructions

1. 1 Place carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain and transfer to a serving bowl.
2. 2 Combine brown sugar, butter, and bourbon together in a saucepan. Bring to a simmer; cook and stir until thickened, about 10 minutes. Pour glaze over carrots and serve immediately.

By Flipper

Ingredients

• ✓ carrot
• brown sugar
• butter
• orange marmalade

Instructions

1. 1 Place carrots into a microwave-safe bowl; add brown sugar, butter, and orange marmalade. Cover the bowl loosely with plastic wrap.
2. 2 Cook in the microwave on high for 3 minutes; stir. If butter and marmalade aren't completely melted, continue cooking on high in 30-second intervals, stirring after each interval, until carrots are coated with glaze.

By Brittany Austin

Ingredients

• ✓ carrot
• water
• butter
• honey
• rosemary

Instructions

1. 1 Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.

By KATHYP100