Type what you have

Ingredients

• ✓ salt
• beef short rib
• lime

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Coat ribs heavily with salt.
3. 3 Cook on the preheated grill until meat pulls away easily from the bone, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
4. 4 Transfer ribs to a large glass serving dish and squeeze lime wedges over top. Serve immediately.

By DRIBBS

Ingredients

• ✓ salt
• yuca
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Place yuca into a large pot; add water to cover. Bring to a boil, then reduce heat to medium-low. Cover and simmer until yuca can be pierced easily with a fork, 20 to 30 minutes. Drain and allow to steam for several minutes until cool enough to handle.
3. 3 Cut yuca into French fry-sized sticks, discarding fibrous core.
4. 4 Heat oil in a deep fryer to 375 degrees F (190 degrees C).
5. 5 Working in batches, fry yuca in hot oil until golden brown and crispy, about 5 minutes. Remove with a slotted spoon and drain in a paper towel-lined bowl.
6. 6 Season with salt and serve hot.

By The Messy Cook

Ingredients

• ✓ salt
• red wine
• rosemary
• new york strip steak

Instructions

1. 1 Combine red wine, salt, and rosemary in a small bowl. Let stand at room temperature for 2 to 3 hours.
2. 2 Heat a large cast iron skillet or griddle over high heat. Place steaks on the hot skillet and cook to desired degree of doneness, about 8 minutes per side. An instant-read thermometer inserted into the centers of steaks should read about 135 degrees F (62 degrees C) for medium-rare.
3. 3 Pour red wine mixture into the skillet with steaks; let boil for 1 minute. Serve steaks with sauce on a deep platter.

By Susan Wilson

Ingredients

• ✓ salt
• water
• cornmeal
• vegetable oil

Instructions

1. 1 Stir water and salt together in a medium bowl; gradually stir in cornmeal with your fingers until the mixture forms a soft, moist, malleable dough.
2. 2 Form dough into eight 2-inch diameter balls; pat each ball to flatten into a 3/8-inch-thick arepa patty.
3. 3 Heat oil in a large skillet over medium heat; fry arepas in batches until golden brown, about 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
4. 4 Slice halfway through each arepa horizontally with a thin serrated knife to form a pita-like pocket.
5. 5 Enjoy!

By John Mitzewich

Ingredients

• ✓ salt
• yuca root
• canola oil
• lime

Instructions

1. 1 Heat the oil in a large heavy skillet over medium-high heat. Place the yuca fries in the hot oil and fry until golden brown, about 20 minutes. Turn occasionally to brown them evenly. Remove from the skillet with a slotted spoon or spatula and season with salt. Squeeze lime juice over them if you like and serve immediately.

By Kristen O'Brien

Ingredients

• ✓ salt
• beet
• potato
• egg
• mayonnaise

Instructions

1. 1 Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium, and boil gently until tender, about 20 minutes. Remove from the boiling water and let cool. Peel and dice the beets, and chill.
2. 2 Place the potatoes into a separate saucepan, add water to cover, and stir in salt. Boil the potato cubes until tender but not mushy, about 15 minutes. Drain the potatoes in a colander set in the sink, and chill.
3. 3 Bring a saucepan of water to a boil, reduce heat to medium, and stir in 1 to 2 more teaspoons of salt. Very gently lower the eggs into the boiling water, making sure they don't hit the bottom of the pan and crack; simmer for 15 minutes. Remove the eggs to a bowl filled with ice and ice water, and let the eggs chill until thoroughly cold. Peel and dice the eggs.
4. 4 Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.

By Linda V

Ingredients

• ✓ salt
• peanut oil
• butter
• plantain
• brown sugar

Instructions

1. 1 Round up all your ingredients, and heat peanut oil and butter in a large skillet over medium-high heat until butter begins to sizzle.
2. 2 Gently toss plantain slices with brown sugar, then place into hot oil. Fry until plantains begin to turn golden brown, then turn over, and continue frying until caramelized, about 2 minutes per side.
3. 3 Drain plantains on a paper towel-lined plate and sprinkle with salt before serving.

By EFlorida

Ingredients

• ✓ salt
• garlic
• beef top sirloin
• lemon juice
• olive oil

Instructions

1. 1 Mix crushed garlic and salt together in a bowl until it makes a paste.
2. 2 Rub garlic paste all over meat. Place in a bowl; cover with lemon juice. Marinate 30 minutes to 4 hours. Remove meat from lemon juice. Baste with olive oil.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Cook meat on the preheated grill, turning frequently until outer edges are charred, but center is still raw, about 5 minutes. Remove from heat; slice off charred edges, cutting against grain.
5. 5 Return raw meat to the grill. Cook until meat is firm and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By Allrecipes Member

Ingredients

• ✓ salt
• all-purpose flour
• butter
• egg
• water

Instructions

1. 1 Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined.
2. 2 Dissolve salt in warm water. Add gradually to the food processor and pulse until a soft dough ball forms. Place dough ball into a bowl and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
3. 3 Dust a work surface with flour and knead dough for 1 minute. Roll out thinly and cut into rounds; use right away for your favorite sweet or savory empanadas, or freeze for later.

By Fioa

Ingredients

• ✓ salt
• dark red bean
• long-grain white rice
• water
• black pepper

Instructions

1. 1 Combine water and beans in a large pan; bring to a boil. Add rice. Cover and cook until rice is completely soft, about 15 minutes. Season with salt and pepper.

By avargas88

Ingredients

• ✓ salt
• yuca
• olive oil
• onion
• garlic
• lemon juice

Instructions

1. 1 Place yuca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain; place yuca on a serving plate.
2. 2 Meanwhile, place olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat for about 5 minutes.
3. 3 Pour the hot olive oil mixture over the yuca; serve immediately.

By Cocina JNOTS

Ingredients

• ✓ salt
• tapioca flour
• water
• oil
• egg
• yogurt
• parmesan cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Pour tapioca flour into a medium sized bowl.
2. 2 Combine water, oil, and salt in a saucepan and bring to boil. Pour oil mixture into flour mixture; stir with a wooden spoon until batter is combined. Let cool slightly. Fold in egg, yogurt, Parmesan cheese into batter.
3. 3 Grease hands with oil and form the batter into 12 balls; arrange on a nonstick baking sheet.
4. 4 Reduce oven heat to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven until toothpick inserted in the center comes out clean, 25 to 30 minutes.

By KJCarroll

Ingredients

• ✓ salt
• white sugar
• cornmeal
• all-purpose flour
• egg
• milk
• butter

Instructions

1. 1 Mix sugar, cornmeal, flour, and salt together in bowl until combined; add eggs.
2. 2 Stir milk and melted butter in a bowl until smooth; stir into the cornmeal mixture until smooth, about 5 minutes.
3. 3 Grease a griddle; place over high heat. Drop tablespoonfuls of the cornmeal mixture into the skillet; cook until golden brown, about 5 minutes each side.

By SnL

Ingredients

• ✓ salt
• long-grain white rice
• onion
• garlic
• vegetable oil
• water

Instructions

1. 1 Place the rice in a colander and rinse thoroughly with cold water; set aside.
2. 2 Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.

By Nandabear

Ingredients

• ✓ salt
• radish
• cilantro
• tomato
• onion
• red pepper flake
• lemon

Instructions

1. 1 In a medium bowl, combine the radishes, cilantro, tomatoes, onion, salt and red pepper flakes. Stir in lemon juice. Let stand for 15 minutes before serving to blend the flavors.

By HawnBoricua

Ingredients

• ✓ salt
• active dry yeast
• water
• sugar
• all-purpose flour
• cornmeal
• sesame seed
• water

Instructions

1. 1 In a large bowl dissolve the yeast in the warm water or potato water. Add sugar and salt and mix well. Stir in 7 cups of the flour.
2. 2 On a well-floured surface, knead dough for 7 minutes, incorporating in the last cup of flour. Place dough in a greased bowl. Let rise until doubled.
3. 3 Using a lightly floured board, form dough into 2 long or round loaves. Sprinkle cornmeal on greased baking sheet; place loaves on top. Slash top with a sharp knife. Cover, and let rise until almost doubled.
4. 4 Brush top of loaves with cold water. Sprinkle with sesame seeds, if desired. Place in a cold oven.
5. 5 Turn oven to 400 degrees F (200 degrees C). Bake for 45 minutes, or until nicely browned. Brush twice during baking time with cold water.

By Sandy

Ingredients

• ✓ salt
• pork tenderloin
• lime
• olive oil
• cumin
• red pepper flakes
• garlic

Instructions

1. 1 Flatten the pork tenderloin slices slightly, and set aside. In a bowl, mix together the lime zest, olive oil, cumin, salt, crushed red pepper, and garlic. Reserve the lime juice. Rub the seasoning mixture onto both sides of the pork slices.
2. 2 Spray a heavy skillet or ridged grill pan with cooking spray, and place over medium heat. Pan-fry the pork slices until browned on both sides, 6 to 7 minutes per side. After you turn the meat over, pour the reserved lime juice over the meat and continue cooking until no longer pink in the center. Serve hot, topped with pan juices.

By rainyk

Ingredients

• ✓ salt
• all-purpose flour
• baking powder
• lard
• milk
• egg
• queso chanco
• swiss cheese
• havarti

Instructions

1. 1 Sift the flour, baking powder, and salt into a large mixing bowl. Combine the lard and milk in a saucepan, and heat until the milk is hot. Pour the hot milk into the flour mixture, and stir until a dough forms. Turn out onto a floured surface, and knead until smooth and elastic. Cover, and allow to rest for 15 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Roll the dough out on a floured surface 1/4-inch thick. Cut into 4-inch rounds. Brush the outer edges of each circle with beaten egg, and fill with a small mound of cheese. Fold each circle in half to form a half-moon; press the edges with your fingers or a fork to seal. Place the empanadas onto a parchment paper-lined baking sheet. Brush the tops with remaining egg.
4. 4 Bake in preheated oven until golden-brown, about 20 minutes.
5. 5 Alternatively, the empanadas may be deep fried in 375 degrees F (190 degrees C) oil. If deep frying, do not brush the outsides of the empanadas with egg. Drain on paper towels.

By damasio

Ingredients

• ✓ salt
• water
• all-purpose flour
• butter
• egg
• sunflower oil
• quince paste
• egg
• white sugar

Instructions

1. 1 Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.
2. 2 Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Cover a baking tray with aluminum foil and grease with sunflower oil. Set aside.
4. 4 Dust a work surface with flour and knead dough for 1 minute. Divide dough into 2 pieces. Roll 1 piece out thinly and cut into 3-inch discs. Repeat with the second piece.
5. 5 Put a couple of cubes of quince paste in the center of each circle. Fold over and seal borders together by pressing between your fingers. Working from one end to the other, gently fold the edge over on itself to create a fanned look. Alternatively, you can press the edges together with a fork. Transfer empanadas to the baking sheet, brush with beaten, egg and sprinkle with sugar.
6. 6 Bake in the preheated oven until golden, about 10 minutes.

By Fioa

Ingredients

• ✓ salt
• red potato
• olive oil
• black pepper
• parsley
• basil
• garlic
• red wine vinegar

Instructions

1. 1 Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper.
2. 2 Place cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes.
3. 3 Drain water from potatoes and pat potatoes dry with paper towels or a clean kitchen towel. Return potatoes to the bowl and add 2 tablespoons olive oil and generous pinches salt and pepper. Transfer potatoes to the prepared baking sheet and spread them out evenly.
4. 4 Bake in the preheated oven until browned on the bottom and edges, about 35 minutes.
5. 5 Meanwhile, prepare the chimichurri; combine parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch salt in a bowl. Stir together and let sit while potatoes finish baking.
6. 6 Remove potatoes from the oven and transfer to a large serving bowl. Add chimichurri to hot potatoes and mix until covered.

By JennCrippen

Ingredients

• ✓ salt
• butternut squash
• water
• evaporated milk
• butter
• corn
• sweet pea
• cheddar cheese
• basmati rice

Instructions

1. 1 Place squash in a large pot and add enough water to cover; season with salt. Bring water to a boil and cook until squash is tender, about 20 minutes. Drain squash and return to pot.
2. 2 Mash squash with a potato masher; add evaporated milk, butter, and salt and beat with an electric mixer until smooth and creamy. Stir corn, peas, and Cheddar cheese into squash mixture; cook and stir over medium-low heat until cheese is melted, about 10 minutes. Serve squash mixture over rice.

By Holly

Ingredients

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

• ✓ salt
• ✓ salt
• orange juice
• lime juice
• lemon juice
• black peppercorn
• onion
• pork loin
• garlic
• oregano

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

Ingredients

• ✓ salt
• vegetable oil
• sugar
• chicken thigh
• black pepper
• onion
• tomato
• chicken broth

Instructions

1. 1 Heat oil in a deep skillet over low heat. Sprinkle sugar over the bottom. Season chicken thighs with salt and pepper; cook in batches until browned, about 5 minutes per side.
2. 2 Transfer browned chicken to a plate. Remove skin.
3. 3 Cook onion in the same skillet until softened, 5 to 10 minutes. Stir in tomatoes. Return chicken to the skillet. Pour in enough broth to cover the chicken halfway. Simmer, partially covered, until chicken is tender and no longer pink in the center, about 1 hour.

By Carrie Cozinha

Ingredients

• ✓ salt
• parsley
• garlic
• shallot
• red wine vinegar
• anchovy
• black pepper
• olive oil

Instructions

1. 1 Wash parsley and remove the larger stems.
2. 2 Combine parsley, garlic cloves, shallot, red wine vinegar, anchovy fillets, salt, and pepper in a blender. With blender on high speed, slowly pour in 1/2 cup of olive oil. Scrape down to sides as necessary and add slowly add remaining olive oil, with the processor running, until a thick paste forms.

By phillyguy26

Ingredients

• ✓ salt
• olive oil
• cumin
• oregano
• garlic
• lime juice
• orange juice
• chicken

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

Ingredients

• ✓ salt
• vegetable oil
• pork roast
• onion
• banana
• tomato
• cayenne pepper
• black pepper

Instructions

1. 1 Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Mix in the onions, and cook and stir until tender.
2. 2 Mix the bananas and tomatoes with juice into the skillet. Bring to a boil, reduce heat to medium low, and simmer 30 minutes, stirring occasionally, until pork is very tender. Season with cayenne pepper, salt, and pepper.

By LUSCIOUSLEMONADE

Ingredients

• ✓ salt
• all-purpose flour
• water
• vegetable oil
• egg
• refried bean
• avocado
• queso fresco
• crema fresca

Instructions

1. 1 Make the tortillas: Mix flour, water, vegetable oil, egg, and salt together in a large bowl. Knead dough until smooth and no longer sticky. Form into eight golf ball-sized balls. Cover and let rest for about 20 minutes.
2. 2 Stretch each ball of dough into a thick tortilla.
3. 3 Heat a large skillet over medium-high heat. Cook each tortilla until browned and lightly puffed, about 1 minute per side.
4. 4 Layer refried beans, avocado, and queso fresco onto warm tortillas, then drizzle crema over top. Fold tortillas in half to eat.

By DMadrid689

Ingredients

• ✓ salt
• olive oil
• onion
• green bell pepper
• garlic
• tomato paste
• kidney bean
• white rice

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Sauté onion, bell pepper, and garlic. When onion is translucent, add salt and tomato paste. Reduce heat to low and cook, 2 minutes. Stir in beans and rice.
2. 2 Pour liquid from beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low, 45 to 50 minutes, or until liquid is absorbed and rice is cooked.

By Chris Barila

Ingredients

• ✓ salt
• black bean
• garlic
• bay leaf
• oregano
• oil
• onion
• rice

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