Make Recipes: #315560, #315446, #315561, #315559. It
ill find in the Mexican food area with the tacos and
ix and serve.
(in Puerto Rico, it is traditional to
ookies found below.
EASY DEVIL'S FOOD CHOCOLATE COOKIES GIFT TAG
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.
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.
Do not drain pineapple.
Combine angel food mix with undrained pineapple.
Mix thoroughly using a spatula.
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*.
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
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
eppers (if using) in a food processor.
RICE:
In
Season chicken with salt, pepper and the cumin. Let stand for 10 minutes.
Meanwhile, in a food processor, puree the cilantro, garlic, jalapenos, onion, bell peppers, and wine with 2 T of the olive oil. Transfer to slow cooker and stir in the stock. Add the chicken and potatoes. Cover and cook on high for 4 hours, shifting the potatoes and chicken and few times, or until potatoes are tender and chicken is cooked through. Season with salt and pepper.
Serve with rice and lime wedges, drizzled with a bit of oil.