xtract and salt in a food processor and process until smooth
Combine all of the ingredients into a food processor.
Process until smooth.
Cover and refrigerate until ready to use (up to one week).
Bring to room temperature before serving.
Serve with toasted baguette rounds, pita or fresh vegetable sticks/slices/rounds.
Use slow cooker on low, all day, for best results.
or several hours. (For the best flavor, refrigerate the pork, covered
otatoes and puree in a food processor or blender.
Combine
To make the Cuban Roast Pork: Mash the garlic
ell. Stir together buttermilk and food color. Mix flour, cocoa and
Dissolve Jell-O in 1 and 1/4 cup boiling water.
Stir in strawberries, sugar, and salt.
Cool until thickened in refrigerator.
Fold in whipping cream.
Cover bottom of 9 inch pan with torn pieces Angel Food cake.
Pour half of strawberry mixture over it.
Make another layer of cake.
Pour remainder of strawberry mixture over it.
Refrigerate for 4 to 5 hours.
Remove and cover with thin layer of cool-whip.
This dish is best made in a clear serving dish so that you can see the pretty layers!
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SSEMBLING THE SANDWICH: Slice the Cuban loaves in half horizontally. Brush
Heat up Panini Grill.
Slice each cuban roll in half and spread a thin layer of butter on outside bottom and top of each sandwich.
Separate the meats and cheeses into 6 portions. Layer bottom half with Ham, Roast Pork, Turkey Breast, and Swiss Cheese.
Top with sliced pickles.
Spread mustard on inside top of cuban roll.
Press down sandwich.
Place on heated grill and smoosh down so sandwich remains even.
Cook until flattened and golden brown.
Makes 6 Cuban Sandwiches.
Enjoy!
or pouring on top of food.
In a large mixing
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Saute beef with the olive/cooking oil in a pressure cooker. Once the meat is well cooked, add the ingredients MINUS the potatoes, olives and food coloring. Cover and cook with pressure for 15 minutes. Once the cooker has cooled off completely, add the remaining ingredients. Cook at medium heat until the potatoes are soft and the liquid has thickened. Turn off heat and add 1 teaspoon of Spanish olive oil. Before serving, garnish with Spanish pimentos. Serve with a salad, rice and fried green plantains. Makes 4 servings.
efrigerate for 1 hour.
Cuban Pie Crust Directions:
Sift
o the bowl of a food processor (no need to wash
Clean off any spines and glochids (the little hairy spines) from your cactus paddles; peel green skin and cube into 1 x 1/2 inch pieces.
Soak overnight in cold water.
Drain very well.
Make a syrup of sugar, water and fruit juices; add cactus and cook until syrup is nearly all absorbed, taking caution not to scorch.
May be tinted with food coloring if desired.
Sofrito is a type of Cuban salsa (not hot) I tend
*Spanish or Cuban supermarkets.
Cut Cuban bread into 6 8-inch