ousehold has its own pati recipe version, so don't be
op with cabbage.
This recipe is supposed to feed 4
ither dried or canned. The recipe is good either way. If
Marinate chicken in adobo marinade, Recipe #315561, for 8-24 hours
t at a supermarket in Costa Rica.
With slotted spoon
ide).
Enjoy (a wonderful recipe straight from the island).
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Boil the zucchinis until tender, apprx 8-10 minutes.
let cool, cut in half lengthwise.
Scoop out the insides and place in a strainer, Force as much liquid out as possible.
Combine the squash paste, egg, grated cheese,& milk, mix well.
Fill the zucchini shells.
Sprinkle with the bread crumbs and parmesan cheese (get them ready up to this point and then just pop them in the oven 15 minutes before serving).
Heat in 350F oven for apprx 10-15 minutes or until the parmesan is browned and they are heated through.
Combine onion, garlic, chilies, bell pepper, lime juice and cilantro in a food processor. Blend into a paste then stir in the egg.
Mix the chicken, masa harina, salt, hot sauce, and oregano together in a large bowl. Stir in the paste mixture then refrigerate for 2 hours.
Roll meat into walnut sized balls then saute in hot oil until well browned. Serve with tortillas and salsa.
Place the banana and ice cubes in a blender, and pour in the coconut milk, evaporated milk, rum, and coffee liqueur.
Blend until well mixed.
Pour into 2 tall glasses and serve.
Heat oven to 350\u00b0F.
Fill each tortilla with meat, fold in half.
Dip the folded tortilla in the beaten egg and fry on a skillet in oil.
Brown on both sides.
Arrange the tortillas in an oven proof dish.
(you can prepare the dish up to this point and do the final steps just before serving) Cover the tortillas with the tomato sauce, garlic, jalapenos and cheese.
Season with salt & pepper.
Bake for 15-20 minutes or until hot through.
Serve with black beans and rice.
In a small pot set over medium heat, combine the orange juice and cumin and reduce to 1/2 cup. Let cool.
Meanwhile, combine the cabbages, carrots, hearts of palm and avocado in a large, nonreactive bowl, cover with plastic wrap and place in the refrigerator.
Put the diced tomatoes into a small, nonreactive bowl and add the reduced orange juice, the vinegar and olive oil and whisk to emulsify. Season with salt and pepper to taste.
Pour the dressing over the slaw and mix to combine. Can be served immediately, or covered and placed in ...
Drain the hearts of palm, cut them into 1/2-inch pieces, and put them into a large bowl.
Stir in the red pepper, yellow pepper, and chopped parsley.
In a small bowl, whisk together the lemon juice, mustard, chicken broth, and olive oil. Drizzle the dressing over the hearts of palm mixture and toss gently.
Season to taste with salt (optional) and pepper.
Line a serving bowl with lettuce leaves, spoon the salad on top and serve.
Rinse beans well.
Soak beans in water in a saucepan for 2 hours.
Bring to a boil.
Cover and simmer until beans are soft about 1 1/2 hours. Remove from heat.
Puree beans with their liquid, onions, bell peepers, oregano, cilantro, celery, garlic, and cilantro in a blender.
Transfer to a saucepan and heat the soup at medium low temperature.
Poach eggs in soup.
Serve hot w/ fried flour or corn tortillas.
Prepare vegetables.
Combine into one pot.
Put 1/2 cup water into vegetables; cook vegetables until they boil.
Let boil for 10 minutes.
Cover and remove from heat.
Fry sausage until brown (scrambled); drain off grease.
Put sausage aside.
Put 1 tablespoon oil in same pan; heat oil.
Empty rice into hot oil. Lightly brown slowly.
Empty 2 cups water into rice; simmer slowly until done.
Heat vegetable oil in skillet over medium heat.
Fully peel plantains, and cut them diagonally into approximately 1-inch wide pieces, working your way down the length of the plantain. (NOT length-wise slices).
Carefully place pieces of plantain in skillet.
Flipping often, fry plantains until golden brown. The Plantains will be rather mushy - they're supposed to be.
*They will be sweet - the riper the plantains, the sweeter they will be. (They will NOT taste like patacones, if you've tried those) If you prefer them sweeter, you can ...