ix and serve.
(in Puerto Rico, it is traditional to serve
ully cool.
NOTE: This recipe assumes you have a doughnut
Marinate chicken in adobo marinade, Recipe #315561, for 8-24 hours
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.
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
Put chicken in cooking oil and cook until brown.
Add remaining ingredients and simmer 1 hour.
Serve over rice.
Mix all ingredients in order given, rice, sugar, salt, milk, raisins, butter and eggs.
Pour mixture into a buttered baking pan.
Bake at 350\u00b0 for 30 minutes.
Beat the sugar and yolks.
Add hot milk and salt.
Cook this over low heat until it thickens a bit.
Add cold milk and coconut milk.
Freeze in ice cream freezer or, as they do in Puerto Rico, freeze in a bowl or ice cube trays.
Crush corn flakes.
Dip bread in eggnog, allowing to soak.
Put bread on plate of corn flakes and flip to cover other side. Lightly brown in margarine on both sides.
Have all ingredients cold. I would store them overnight in your refrigerator.
On day of party blend all ingredients together, then store in refrigerator for at least an hour so flavars can mid.
In a small bowl, mash garlic with the back of a spoon.
Rub garlic into chicken.
In a wide, shallow bowl combine flour, salt, black pepper, and oregano.
Roll chicken pieces in flour mixture.
In a large kettle, melt lard over medium high heat.
Add chicken and cook for 8 to 10 minutes or until brown.
Remove from kettle and set aside.
Add green pepper and onions to kettle and saute until onions are transparent.
Stir in ham and tomatoes.
Cook over medium heat for 10 minutes.
Return chicken to kettle and stir well.
...
Brown in pan; sprinkle with paprika while frying.
Set chicken aside.
Wash chicken and cut into desired size pieces.
Skinning is optional.
Line baking dish with foil.
Place onion slices in bottom of dish.
Dredge chicken in flour, salt and pepper.
Place chicken on top of onion slices.
Dot all of floured chicken with butter or margarine.
Sprinkle Parmesan cheese over chicken. Cover loosely with foil.
Bake at 300\u00b0 for one hour.
Peel the plantains and cut into 1/2 inch slices.
Soak in cold salted water for 20 minutes.
Dry and pat dry with paper towels.
Heat the oil in a heavy frying pan and saute the plantain slices until they are tender (about 15 minutes).
Remove and drain on paper towels.
Crush in a mortar so they break into bits.
Heat the beef stock in a saucepan and add the plantain chips.
Simmer for 15 minutes.
Sprinkle with cheese and serve.
Pour mango juice into small plastic cups (5 oz).
Place in freezer until frozen solid.
Enjoy!
My favorite method is to poke each layer with a toothpick all over the top, then pour the syrup on top.
In a saucepan dissolve the sugar with the water, bring to a boil, cover and remove from heat, let the syrup cool to room temperature.
Add the 2-tablespoons of rum and stir.
Allow it to set up well before finishing the cake- this will take about 2 hours.