nd serve.
(in Puerto Rico, it is traditional to serve rice and
Make Recipes: #315560, #315446, #315561, #315559. It
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.
For the traditional brigadeiros:
Combine the sweetened
e further removed from the traditional mampostial but is simply yummy
For Doughnuts:
Strain the pineapple & reserve the juice. Squeeze out as much pineapple juice as possible using a cheesecloth, clean lint-free tea towel or by pressing crushed pineapple thru a fine sieve. There should an excess that can be used for the glaze. NOTE: Do not over-mix. Most of the steps require only enough mixing to combine.
Preheat oven to 375F - Lightly coat doughnut pan w/oil. Mix together flour, sugar, baking soda plus salt & whisk to fully combine ingredients.
In a separate bowl, combine oil, buttermilk, rum extract ...
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.
Mix rice meal, salt and sugar.
Add milk and lemon rind.
Cook at low heat, stirring constantly to prevent clumps.
When mixture thickens, pour in dishes.
Let cool and sprinkle with cinnamon.
Place cream of coconut, condensed milk, evaporated milk, coconut rum, water, ice cream, and vanilla extract in a blender. Blend until smooth and well-combined, about 3 minutes.
Pour coconut mixture into two 20-ounce glass bottles or jars. Add 1 cinnamon stick and 1 clove to each container; shake well. Chill coquito 8 hours to overnight.
Shake container before pouring coquito into shot glasses or small cups. Sprinkle cinnamon or nutmeg on top before serving.
Wash the chicken and pat dry; place into a large bowl. Season with adobo seasoning, sazon seasoning, and salt. Place the legs into a slow cooker, and cover with the potato slices.
Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves.
Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.