"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Picadillo Recipe

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This recipe for Picadillo, by , is from Patty Cakes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dixie Steele
Added: Monday, December 15, 2008


Olive oil
2 lb. lean beef, chopped
2 onions, finely chopped
1 clove garlic, crushed
2 apples, peeled, cored and chopped
1 lb. tomatoes, peeled, seeded, and chopped
3 canned jalapeno chilies, sliced
1/2 c. raisins
1 oz. pimento stuffed green olives, cut in half
pinch ground cinnamon
pinch cloves
salt and pepper
2 oz. slivered almonds

Heat 4 T olive oil in large heavy skillet; brow meat. Add onion and garlic and brown. Add remaining ingredients except almonds. Simmer gently, uncovered, until cooked, about 20 minutes. In separate pan, fry almonds until golden in a little oil. Add to recipe, cook 1-2 minutes longer. Serves 6.




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