Make Recipes: #315560, #315446, #315561, #315559. It
ix and serve.
(in Puerto Rico, it is traditional to
In a 12 ounce glass, put ice, then add in this order:
Pineapple juice, sweet and sour, blue curacao (preferably Bols), vodka.
Then the Puerto Rican rum (\"It's a better taste,\" Harry says.).
Stir gently, garnish with pineapple slice and vanda orchid. Serve with aloha.
ill find in the Mexican food area with the tacos and
Place 4 ice cubes in each 6-ounce glass. Pour 2 ounces of Puerto Rican white rum in each glass. Squeeze the juice of 1/4 of lemon in each glass. Pour in 3 ounces of cranberry juice. Stir.
You may have to do this in batches depending on the size of your food processor.
Add onion to the food processor and let blend until smooth.
Then add tomatoes and let blend until smooth.
Then add the rest of the ingredients and let blend until smooth.
Refridgerate promptly.
This last for about 2 days in the fridge, freezing is highly recommended.
The best way to freeze this is in ice cube trays to make it convenient or small snack sized baggies.
*this makes a large batch*.
The night before peel garlic and with a Pilon mash it to a past then combine all the ingredients and whisk then set it aside.
Rinse pork in warm water and stab 1 inch slits in the pork (the more stabs the more taste). Place it in the roasting pan skin side down rub the seasoning to the pork and also insert some in the slits. Cover and refrigerate.
This takes about 4 to 5 hours to cook depending in size and your oven so you must time yourself on the time you want it done. We normally start this the next morning (8 am the latest) to get ...
n the refridgerator (overnight is best).
Combine the flour, salt
Place all ingredients in the bowl of a food processor and blend until all of the garlic is well combined.
epper in a blender or food processor; blend until mixed (you
salt, and pepper in a food processor, adding the oil in
Make the marinade:
In medium bowl, combine garlic, lime juice, oregano, soy sauce, olive oil and salt and black pepper. Set aside.
Wash the pernil in vinegar and water, pat dry with paper towel.
Place on a cutting board fat side up.
Leaving the fat in a single piece and attached at one end, use a knife to remove the layer of fat from the shoulder, opening it like a book to reveal the meat. Then, use the knife to poke 1-inch deep holes into the meat on all sides (about 20 holes).
Place pernil in roasting pan skin side up. Rub ...
erve promptly after frying for best taste.
Measure 1/4 cup black beans; set aside for garnish.
In food processor bowl with metal blade or in blender container, combine beans, chicken broth, water, onion, garlic, cumin and oregano leaves.
Process until smooth.
Transfer mixture to medium saucepan.
Bring to a boil.
Reduce heat and simmer uncovered for 15 minutes, stirring frequently.
Place in serving bowls.
Garnish with reserved black beans, chopped bell pepper and sour cream. Makes 4 (1 cup) servings.
rom Group D in a food processor; pulse on and off
dobo. It is a spice Puerto Ricans use in place of
In a blender or food processor, combine olive oil, garlic, salt, and pepper. Process for 3 to 5 minutes.
apers in a blender or food processor. Blend, adding 1/2
nto the container of a food processor or blender. Process until
lace into a blender or food processor.
Add 3/4