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Mercado de comida local coreano

MAIN

1. First, clean out and remove the seeds from the chilies.
2. Boil the chilies in water for 30 minutes to soften them.
3. Add the chilies, butter, onion, and garlic to a blender.
4. Blend until smooth. There should not be any large pieces left in the mixture.
5. Reserve.
6. Season the protein and marinate it in the adobo mixture.
7. Refrigerate for 30 minutes.
8. Cook on a hot griddle with some oil until the marinade has browned a little and serve.

ACAPULCO STYLE MARINADE

1. Preheat your oven to 356°F.
2. In a small bowl, mix the TERANA Thyme, TERANA Rosemary, and TERANA Ground Garlic with the olive oil. Add salt and pepper to taste.
3. Place the salmon fillets on a baking sheet lined with parchment paper.
4. Spread the oil and TERANA spice mixture on each salmon fillet, making sure that they are evenly coated.
5. Garnish each fillet with lemon slices for a fresh touch.
6. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked and flakes easily with a fork.
7. Serve your TERANA Herb baked salmon with your favorite holiday side dishes.

BAKED SALMON WITH TERANA HERBS

1. In a skillet add the cream, butter, chopped onion, ground garlic and lemon juice.
2. Heat up to a gentle boil.
3. Add the previously washed and sliced mushrooms.
4. Add the cauliflower and continue to stir frequently for 10-15 minutes while it boils. Add salt and pepper to taste.
5. Add coarsely grated Parmesan cheese; it will melt as you add it. Stir for a few minutes.
6. Serve and enjoy a delicious, healthy dish that is full of nutrients!

Did you like this recipe? Go ahead and try it!

CAULIFLOWER RISOTTO

1. Heat up the lard and sauté the onion until translucent. Add the garlic and cook for 1 minute. Add the meat with 1 teaspoon of salt and TERANA Ground Black Pepper; cook for 10 minutes. Add the tomato, 1/4 teaspoon of TERANA Ground Cinnamon, TERANA Ground Nutmeg, TERANA Ground Cumin Seed, TERANA Ground Cloves, the diced fruit, and the almonds and raisins; mix and cook for 5 more minutes. Stuff the peppers and put aside.

Instructions for the nogada:
2. Blend the cream cheese with the goat cheese, walnuts, sugar, sour cream, milk, 1/4 teaspoon of TERANA Ground Cinnamon, and 1/2 teaspoon of salt.

Instructions for serving:
3. Serve the stuffed peppers smothered in the nogada sauce and decorate with pomegranate and parsley.

CHILES EN NOGADA

1. Preheat oven to 400°F.
2. In a bowl, combine salmon, TERANA Gourmet Mediterranean Seasoning, olive oil, salt and TERANA Ground Black Pepper.
3. Place the salmon on a baking sheet.
4. Arrange cherry tomatoes, black olives, red onion, and green bell pepper around the salmon.
5. Bake for 15-20 minutes, or until salmon is cooked through.
6. Serve with brown rice or quinoa.

BAKED SALMON WITH MEDITERRANEAN SPICES

1. Preheat the oven to 356°F.
2. Season the beef steaks with salt and pepper to taste, and sprinkle TERANA rosemary and TERANA thyme on both sides of the steaks.
3. Heat the olive oil in a large skillet over medium-high heat. Sear the steaks on both sides, about 2-3 minutes per side, to seal in the juices.
4. Transfer the steaks to a baking dish and bake for 10-15 minutes, or until desired doneness.
5. While the steaks are in the oven, in the same pan where you seared the meat add the garlic and cook for a few seconds until fragrant. Next, pour in the red wine and let it boil over medium-low heat until reduced by half.
6. Once the steaks are ready, take them out of the oven, dip them in the red wine sauce, and serve garnished with fresh parsley.

Enjoy the intense flavors and the touch of love in every bite!

BEEF FILET WITH RED WINE SAUCE AND AROMATIC HERBS

1. Put the chicken, olive oil, lemon juice, garlic, the TERANA spices, salt, and pepper in a large bowl. Mix well to coat the chicken evenly with the marinade.
2. Cover the bowl with plastic wrap and marinate the chicken in the refrigerator for at least 30 minutes, or up to 8 hours.
3. Preheat the grill to medium-high heat.
4. Meanwhile, thread the marinated chicken onto the skewers, alternating with pepper, onion, and zucchini cubes.
5. Grill the chicken and vegetable skewers for 10-15 minutes, turning occasionally until the chicken is cooked and the vegetables are tender.
6. Remove the skewers from the grill and let them rest for a few minutes before serving.

CHICKEN SKEWERS MARINATED IN TERANA SPICES

1. Preparing the chicken: Mix olive oil, TERANA Basil, salt, and pepper in a small bowl. Spread this mixture over the chicken breasts and let them marinate for at least 30 minutes.
2. Grill: Preheat the grill to medium high temperature. Cook chicken breasts for about 6-8 minutes per side or until cooked through.
3. Basil and lemon sauce: Put the basil leaves, olive oil, garlic, and the lemon zest and juice in a blender. Add salt and pepper to taste. Blend until the sauce is smooth.
4. Serve the grilled chicken breasts with a generous amount of sauce on top.

Add a fresh salad or quinoa as a side dish to your chicken and enjoy!

GRILLED CHICKEN WITH LEMON-BASIL SAUCE

1. Preheat the oven to 392°F.
2. In a small bowl, mix the plain yogurt, olive oil, TERANA Garlic Powder, TERANA Onion Powder, TERANA Paprika, chopped fresh dill, and TERANA Ground Black Pepper to taste.
3. Place the salmon fillets on a baking sheet and cover with the yogurt sauce.
4. Bake for 20-25 minutes, or until the salmon is cooked to your liking.

BAKED SALMON WITH SPICY YOGURT SAUCE

1. Start by mashing the cauliflower in a food processor for a few seconds, then add the oats, egg, cheese, onion powder, and TERANA garlic powder.
2. Add salt with TERANA garlic powder, to taste.
3. Divide the pancakes into individual portions.
4. Heat a frying pan with a little oil and cook the pancakes for 3 minutes on each side.
All done!

CAULIFLOWER AND CHEESE PANCAKES

1. In a container, break the slices of bread into pieces and mix it with the milk. Remove excess milk.
2. Then, add that mixture into the ground beef, along with the egg, chopped onion, garlic, breadcrumbs, and parsley.
3. Lastly, add the melted butter, salt, and ground black pepper.
4. Mix and let it rest for half an hour.
5. Shape the meatballs into the size of a walnut and fry them in oil.
6. Once golden, remove them from the pan and put them on a plate with absorbent paper, to remove excess oil.
7. Make the eyes of the birds with mayonnaise and raisins, and the beak with a triangle-shaped slice of carrot.

*Before serving, form nests with the fettuccine on a plate. Place the meatball birds on top of each nest. If you want to give it a more nest-like look, put a lettuce leaf underneath to simulate a tree branch.

CHICKS IN THEIR NEST

1. Peel and chop the onion very finely.
2. Sauté it in a pan with oil and when it starts to soften add the tomato, salt, TERANA Ground Garlic, and sugar.
3. Cook over low heat for 20 minutes.
4. Cook the pasta in boiling salted water and drain.
5. Serve the pasta on the plates. Put tomato sauce on top and some cheese balls with a slice of black olive on each ball.

HALLOWEEN BLOODY PASTA

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