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.
o reveal the most incredible Puerto Rican Arroz Con Pollo!
You
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.
dobo. It is a spice Puerto Ricans use in place of
Heat oil in saucepan on medium. Add ham and saute for about 5 minutes.
Add Sofrito, Recaito and garlic and saute another 5 minutes.
Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender and beans are desired thickness.
Serve over hot rice.
Tip: We eat this with a slice or two of avocado, which is traditionally how rice and beans are served in Puerto Rico.
oasted garlic clove, (see various recipes on Recipezaar), set aside.
Put sugar in bowl. Add lemon juice to dissove sugar.
Add all other ingredients.
Mix all the ingredients in a blender.
Refrigerate.
Serve cold and ENJOY!
DOUGH: combine all the dry ingredients in electric mixer, add all the wet ingredients. Mix for about 3 minutes until well combined. Dough will form.
Take it out and knead for about 3 minutes, let sit wrapped in plastic-wrap for another 15 minutes.
Divide into 12 pieces, then roll into 4 inch circles.
FILLING: Brown ground beef (drain excess grease), or saute shredded chicken in 2 tablespoons of vegetable oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool.
COOKING: Preheat the oil in ...
Preheat oven to 450\u00b0F.
Coat a large baking pan with cooking spray.
Arrange cut plantains into a single layer. Lightly salt and coat with cooking spray. The salt will bring out the sweet flavor of the plantains.
Bake for 7 minutes on each side, or until plantains are golden brown and very tender.
Once done, set aside to be used later to layer the lasagna.
Lower the oven temperature to 350\u00b0F.
Heat oil in a large saucepot over a medium high flame. Add onions; saute until onions are tender. Add pepper and stir for ...
Mix all ingredients in a blender on low for about 1 minute, chill in the refrigerator serve cold.
Combine all ingredients and mix well.
Cover and store away from heat and light.
In a saucepan, simmer all ingredients, except the water, until mixed. Let cool.
The day before you cook, wash the pork.
Poke holes throughout the meat (you can do this by cutting small slits with a small, sharp knife); this allows you to place seasoning deeper into the meat and ensure proper cooking.
Place the pork in a shallow roasting pan, the pour the seasoning mixture over it.
Rub it into the pork with your fingers, forcing it into the slits.
Cover the pork with plastic wrap and marinate in the refrigerator overnight. (I ...
Melt the shortening and margarine and add to sugar.
Stir in the molasses (real bubbling hot, very dark Puerto Rican molasses) and the soda, dissolved in boiling water.
Sift
about 4 pounds of flour with spices into the molasses mixture.
The dough should be almost stiff enough to roll.
Let it sit out overnight to blend flavors.
Roll on cloth covered board as thin as possible.
Bake at 275\u00b0 for 10 minutes, maybe less.
Makes 7 to 8 pounds of cookies.
In a large heavy kettle or pot, heat vegetable oil.
Add chunks of beef and stir constantly over moderate-high heat until brown.
Cut chicken in serving pieces.
Mash in mortar the oregano leaves, peppercorns, garlic, salt, olive oil and vinegar; rub chicken with mixture.
Brown chicken lightly in 3 tablespoons oil. Reduce heat to moderate and add chopped ham, salt pork, onion, green pepper, chili pepper and cilantro, then add chopped green olives, capers and tomato.
Cook for 8 minutes.
Add tomato sauce and rice and cook 5 minutes.
Drain liquid from peas and add to kettle.
Save the peas for later.
Add boiling water, then mix and cook rapidly uncovered ...
Blend butter and sugar, then mix flour into the blend.
Form little \"balls\" with the mixture and press with one finger on top to form a round dent.
Bake at 300\u00b0 for 20 minutes.
After cookies are baked, let them stand for 20 minutes.
You can sprinkle them with color crystals or nonpareils.
Dissolve sugar in 2 cups pineapple juice in saucepan over low heat. Remove from heat; mix with remaining pineapple juice, lime juice and rum. Blend well. Place in freezer containers. Freeze until ready to serve. Yield: 20 servings.