More Favorite Recipes

Bacon-wrapped Shrimp in Cheesy Chipotle Dip

Bacon-wrapped Shrimp in Cheesy Chipotle Dip
Use your IMUSA lava rock molcajete to impress your guests with this delicious appetizer! Shrimp, Bacon and Cheese!?? You cant get better than that! Enough said, start prepping!
Author:
Recipe type: Appetizer
Serves: 5
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 12-14 extra large shrimp, tail on, peeled and deveined
  • 6-7 slices of thin bacon
  • 1 C. petite diced canned tomatoes, well drained
  • 1 C. Mozzarella cheese, grated
  • 1 C. Monterey Jack Cheese
  • ½ small shallot, finely chopped
  • 1 garlic clove, minced
  • 3 Tblsp. cilantro leaves, finely chopped
  • 1 Tblsp. of adobo sauce from canned chipotle peppers
Preparation
  1. Preheat oven to 450F.
  2. Dry shrimp with paper towel and cut each slice of bacon in half. Wrap each shrimp tightly with a half slice of bacon. Hang shrimp over the edge of your IMUSA molcajete, tail side out.
  3. Place drained tomatoes in a medium bowl and mix with the rest of the ingredients. Spoon in the center of the molcajete.
  4. Place molcajete in the center of a sturdy baking sheet and put inside the oven. Cook for 15-20 minutes or until bacon is browned and crisp and cheese is bubbly.
  5. Remove and serve with warm with baguette slices or crisp tortillas. The molcajete will be extremely hot.

Granny Smith Guacamole

Granny Smith Guacamole
Whip up a batch of this delicious Granny Smith Guac for your friends and be sure that they'll be begging you to share the recipe. Its very easy to prepare and most importantly very yummy!
Author:
Cuisine: Latin Fusion
Serves: 8-10
Prep time: 
Total time: 
Ingredients
  • 3 ripe Avocados, halved and pitted
  • ½ cup finely chopped Vidalia onion
  • ½ cup snipped fresh cilantro
  • Juice of 1 lime
  • Bottled hot pepper sauce, to taste
  • 1 Granny Smith apple, peeled, cored, and finely chopped
  • Kosher salt or table salt, to taste
  • Assorted dippers (such as baked fruit crisps, apple chips, and/or tortilla chips)
Preparation
  1. Scoop avocado flesh into a bowl; add the onion, cilantro, lime juice, and hot pepper sauce. Mash with a fork until it reaches the desired consistency. Stir in apple and season with salt to taste. Serve with assorted dippers.

Butternut Squash Risotto

Butternut Squash Risotto
Risotto in less than 15 minutes - too good to be true!? Definitely not when using an IMUSA Pressure Cooker! This classic Italian rice dish is creamy and delicious using butternut squash and Parmesan cheese.
Author:
Recipe type: Lunch, Dinner
Serves: 4-6
Cook time: 
Total time: 
Ingredients
  • Olive oil 2 tablespoons
  • Chopped large onion 2-Jan
  • Diced butternut squash (about 8 oz.) 2 cups
  • White wine ½ cup
  • Vegetable stock 2½ cups
  • Arborio rice or short grain rice 1 cup
  • Chopped sage leaves 4
  • Grated Parmesan cheese 1 cup
Preparation
  1. Using the IMUSA pressure cooker, soften onions with olive oil under high heat, for about one minute. Add butternut squash and continue cooking for another minute.
  2. Mix in rice and cook for one minute. Pour wine and allow most of the liquid to evaporate while mixing, about 2 minutes.
  3. Add the vegetable stock and sage leaves and mix gently. Allow it to come to a boil and cover the lid. Once the IMUSA pressure cooker builds enough pressure (the orange pressure regulator tab pops up), lower the heat to medium and cook for seven minutes.
  4. Turn off the heat and using a wooden spatula, gently press on the pressure control valve (on the center of the lid) to allow all of the pressure to escape until the orange pressure regulator goes back down.
  5. Open the lid and add parmesan cheese and mix well. Allow to rest for 5 minutes before serving.
By |More Favorite Recipes, Recipes|Comments Off on Butternut Squash Risotto

Crab Cakes with Mango Curry Aioli

Crab Cakes with Mango Curry Aioli
Enjoy a delicious seafood delicacy as a snack or serve it as an appetizer. Chef Ana Quincoces shows us how to prepare her mouthwatering and easy to make Crab Cakes with Mange and Curry Aioli.
Author:
Cuisine: More Delicious Recipes
Recipe type: Appetiser, side dish, snack
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb lump crabmeat
  • ¾ cup plain panko bread crumbs
  • ¾ cup mayonnaise
  • 1 egg beaten
  • ½ a red bell pepper diced very small
  • 2 scallions sliced very thin
  • 1 tspn. hot sauce
  • 1 tspn. worcestershire sauce
  • salt and pepper to taste
  • For the aioli
  • ½ cup of mayonnaise
  • ½ cup of sour cream
  • 2 Tspn. mango chutney
  • ¼ cup mango diced small
  • ¼ cup read onion diced
  • 3 Tspn. fresh basil chopped
  • 1 - 2 tspn. curry powder (taste after adding 1 tspn, add additional if stronger curry flavor is desired)
  • 2 Tspn. Fresh lime juice
  • ¼ tspn. each of salt and fresh ground pepper
  • 2-3 Tspn. olive oil
Preparation
  1. Drain the crabmeat and pick through it carefully making sure to discard any cartilage. In a large bowl, mix the crabmeat, bread crumbs, mayonnaise, egg, red pepper, green onions, Worcestershire, hot sauce, and salt and pepper until combined. Shape the mixture into 12 crab cakes being careful not to overwork the mix. Refrigerate for at least 20 minutes.
  2. In another bowl combine the mayo and sour cream and stir well. Add all the remaining ingredients for the aioli, stir well, and set aside covered, in the refrigerator until ready to serve. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Cook crab cakes until crisp and golden brown on both sides, about 4 minutes per side. Top with alioli.
 

Chorizo Lentil Stew

Chorizo Lentil Stew
Prepare a delicious stew in less than 15 minutes. That is correct you can have an exquisite chorizo and lentil stew in less than 15 minutes using your IMUSA pressure cooker. Join us on this culinary voyage as chef George Duran shows us how to prepare his famous Chorizo and Lentil Stew.
Author:
Cuisine: More Favorite Recipes
Recipe type: Lunch, Dinner
Serves: 6-8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 1 green pepper, chopped
  • 2 cups brown lentils (about ¾ lbs.)
  • 6 cups chicken stock
  • 1 14.5 oz. can of diced tomatoes
  • 3-5 chorizo links (about 11 oz.), cut into ½ inch pieces
  • 4 garlic cloves
  • 1 bay leaf
Preparation
  1. Over medium high heat add oil to your IMUSA pressure cooker and sauté onions, carrots, and green peppers for 5 minutes. Add the of the ingredients to pressure cooker, mix them together, cover the pot (making sure the lid is properly sealed), and bring to high heat.
  2. When the orange pressure regulator pops up, lower heat to medium and let cook under pressure for 8 minutes. Turn off the heat and using a wooden spatula, gently press on the pressure control valve (located on the center of the lid) to allow all of the pressure to escape until the orange pressure regulator goes back down. Open lid and let rest for 5 minutes before serving.