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Cielito Rosado

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1. When you go to prepare a recipe you should read the recipe very carefully.

2. Check if you have all the ingredients and the equipment and utensils for the preparation.

3. Measure out the entire recipe and then begin making.

4. Follow the directions on the recipe. Do not make changes unless you have an Ear or recommendation to modify it. This will guarantee you a very tasty recipe.

5. Before starting to prepare a recipe, clean the work area and wash your hands. Also, whenever you go to cook, wear closed shoes and an apron.

6. When you finish cooking, clean all kitchen utensils, equipment and surfaces. With this you will prevent food from becoming contaminated.

7. Never leave the kitchen unattended while you are baking or cooking.

8. To prepare fried foods, the ideal is to use a deep fryer, but if you use a deep frying pan, try to place it on the back burner to avoid accidents.

9. When you are going to take something out of the oven, always use gloves or potholders to avoid burns.

10. Whenever the baking instructions tell you to preheat, preheat the oven, this will guarantee a perfect baking.

11. To eliminate the bad smell and taste of the smoked rice, place and dip a raw onion in the center, cover it with the rice, cover for 10 minutes and then remove the onion.

12. Cook uncovered green vegetables to preserve their color. Vegetables that grow underground are cooked covered.

13. Custards – Remember to unmold cold to prevent them from breaking. My recommendation is that once you remove it from the oven, place it on a surface and let it cool. Then place in the refrigerator until completely cold.

14. To thicken the stews or sauces you can make a combination of wheat flour and butter in equal parts and add at the end, to your liking. Add the amount you prefer depending on the thickness you want to achieve.

15. Eggs – To see if an egg is fresh, soak it in salty water. If it is, it will fall to the bottom. If not, it will float.

225 ° F ……………………………………….. ……….. 107 ° C
250 ° F ……………………………………….. ……….. 121 ° C
275 ° F ……………………………………….. ……….. 135 ° C
300 ° F ……………………………………….. ……….. 149 ° C
325 ° F ……………………………………….. ……….. 163 ° C
350 ° F ……………………………………….. ……….. 177 ° C
375 ° F ……………………………………….. ……….. 190 ° C
400 ° F ……………………………………….. ……….. 205 ° C
425 ° F ……………………………………….. ……….. 218 ° C
450 ° F ……………………………………….. ……….. 232 ° C
475 ° F ……………………………………….. ……….. 246 ° C
500 ° F ……………………………………….. ……….. 260 ° C


3 teaspoons …………………………. 1 tablespoon
1 tablespoon ……………………………………. 1/2 ounce
2 tablespoons …………………………………….. 1 ounce
4 tablespoons ……………………. 2 ounces or 1/4 cup
1 cup ………………………………………… …….8 ounce
2 cups ………………… 1 pint, 1 pound, or 16 ounces
4 cups …………………………. 2 pints or 1 quart
1 pint …………………………….. 16 ounces or 2 cups
1 quart ………………………. 32 ounces or 2 pints
1 pound ……………………………… 16 ounces or 2 cups

  • Garlic: 1 clove – 1 tsp. crushed garlic
  • Garlic leek – Combine onion with garlic
  • Sugar: 1 cup – 1 cup brown sugar, 2 cups powdered sugar (10X), 1 cup sugar substitute, 1 cup honey
  • Chicken Broth: 1 cup – cube or concentrate (1 plus 1 cup water)
  • Beef Broth: 1 cup – cube or concentrate (1 plus 1 cup water)
  • Onion: 1/3 cup – 1 tsp. onion powder or 1 tbsp. dehydrated onion
  • Sour cream: 1 cup – Yogurt (1 cup)
  • Thick cream – Frozen whipped cream
  • Light Cream: 1 cup – 1 cup fresh milk and 1 tbsp. butter or evaporated milk
  • Baking Chocolate: 4 oz. – 1/4 cup cocoa powder, 1/3 cup granulated sugar, 3 tbsp. vegetable shortening
  • Semisweet Chocolate: 1 oz. – 1 oz. Unsweetened chocolate, 1 tbsp. sugar
  • Cake Flour: 1 cup – 1 cup flour
  • Fresh herbs: 1 tablespoon – ½ tsp. Dried herbs
  • Whole egg – 2 egg whites, 2 yolks, or 1/4 cup egg substitute
  • Tomato Juice: 1 cup – ½ cup tomato sauce plus a cup of water
  • Fresh Whole Milk: 1 cup – ½ cup evaporated milk, ½ cup water
  • Cornstarch: 1 tablespoon – 2 tbsp. wheat flour
  • Butter: 1 cup – 1 cup margarine, 1 cup shortening, 1/3 tsp. Salt
  • Molasses: 1 cup – 1 cup honey
  • Honey: 1 cup – Sugar (1 1/4 cup plus 1/4 cup water)
  • Prepared mustard: 1 tablespoon – Mustard powder (1 teaspoon)
  • Bread crumbs: 1/4 cup – 1/4 cup crushed export soda crackers, 1/4 cup ground cornflakes
  • Baking powder: 1 tsp – ½ tsp. cream of tartar plus 1/4 tsp. baking soda
  • Tomato sauce: 1 cup – Tomato paste (1/4 cup plus 1 cup water)
  • Corn syrup: 1 cup – 1 cup granulated sugar plus 1/4 cup water
  • Buttermilk: 1 cup – Mix 1 cup milk with 1 tsp. lemon juice and steep for 5 minutes or use 1 cup plain yogurt

Pots and pans

  • 4 liter pot
  • 6 liter pot
  • 8 liter pot
  • Small saucepan
  • 3 pans (small, medium and large size)
  • 1 deep skillet or wok

Small Appliances

  • Toaster
  • Electric blender
  • Electric mixer
  • Deep fryer
  • Food processor
  • Microwave
  • Coffee maker or espresso machine

Baking Equipment

  • Baking trays

  • Watch

  • Wire grids

  • Gypsy arm mold

  • Spring mold

  • Round molds

  • Square molds

  • Cake molds

Utensils

  • 1 set of knives
  • Rubber spatulas of different sizes
  • Cooking spoons
  • Tongs
  • Paring knife (peeler)
  • Set of cups for measuring liquids
  • Set of cups for measuring solids
  • Set of measuring spoons
  • Can opener
  • Wooden boards or chopper
  • Tostonera
  • Strainers of different sizes
  • Strainers for draining pasta and vegetables
  • Brochitas
  • Baking thermometer
  • Potato masher
  • Wire beaters
  • Roller
  • Mortar or pestle
  • Balance
  • Meat thermometer
  • Guayo
  • Scissors
  • Lemon squeezer

FORMAL TABLE

INFORMAL TABLE

Crockery

Fine porcelain tableware is used for this occasion. The bread plates will be silver plates. Each diner will use four plates.

  • 2 flat, one deep and one for dessert will depend on the selected menu. You will also have your cup of consommé and your cup for coffee or tea.
  • If a consommé is served, we must place a piece of paper or tablecloth on the flat plate to avoid unnecessary noise.
  • NOTE: If we serve salads this dish will be placed on the left side of the diner’s main dish.

Crockery and Tablecloth

The most appropriate tableware for this occasion will be one of earthenware, ceramic or thick porcelain. The bread plates can be made of glass or earthenware.

Cutlery

The cutlery will be made of silver or nickel silver.

  • The forks will be placed to the left of the main course, except for the fish fork which will always go to the right.
  • The knives are placed to the right of the plate with the cutting edge facing the plate.
  • The napkins are placed on the left although there are those who prefer to place them on the same plate.
  • The spoons are placed to the right of the knives with the concave side facing. The dessert spoon is in its proper place in front of the plate.

Cutlery

The cutlery will be made of stainless steel.

Cups

All drink service will be used. From left to right we place the glasses: water, red wine, white wine, sweet wine and a glass for liquor.

  • Glasses of water can be eliminated at a formal meal. The flute glasses for the cava are placed either to the left or in the second row between the water and wine glasses.

Cups

Only glass water and wine glasses will be used.

Basil

The Greeks call her the queen of the kitchen. There are many varieties.

  • Aroma and Flavor: very aromatic.
  • Uses: tomatoes, spaghetti sauce, pesto, fish, soups, stews, chicken, salads, eggs, and rice.

Chives

It is from the onion family.

  • Aroma and Flavor: oniony but delicate.

  • Uses: to add at the end of the preparation of eggs, salads, soups or sauces.

Cilantro Leaves

Although originally from the East, in the Caribbean it is one of the most widely used herbs and you can find it even in soups.

  • Aroma and Flavor: aromatic, strong and very pleasant.

  • Uses: stews, soups, vegetables, salad, chicken, grains, dips.

Dill

It is said that it comes from the Mediterranean region and is a family of parsley.

  • Aroma and Flavor: soft and aromatic.
  • Uses: sauces, seafood, tomato-based sauces, mustard, salmon, pickles and beef.

Tarragon

  • Aroma and Flavor: it is an aniseed aromatic herb.
  • Uses: tortillas, fish, chicken, mustard sauces, salad dressing.

Parsley

  • Aroma and Flavor: perfumed and aromatic smell.

  • Uses: soups, meats, chicken, fish and rice.

Culantro

Original from America and the Caribbean Islands.

  • Aroma and Flavor: very strong and perfumed. Because of its strong flavor there is a saying that says: Coriander is good but not so good!

  • Uses: one of the most important ingredients in stir-fry and is used in soups, rice dishes, stews.

Rosemary

  • Aroma and Flavor: strong and highly perfumed.

  • Uses: meat, lamb, beef, pork, chicken, tomato sauce, breads, stews, pizzas.

Sage

  • Aroma and flavor: strong and perfumed.

  • Uses: chicken, poultry, meat, sausages, sauces and salads.

Thyme

  • Aroma and flavor: intense but very pleasant and similar to oregano.

  • Uses: soups, vegetables, tomato-based sauce, roast meats, breads and sauces.

Annatto

Seed with coloring that in the industry is used to add color to dairy products, margarines, oils and breads.

  • Aroma and flavor: smooth and fragrant
  • Uses: In the Caribbean it is widely used in stews, soups, rice, meat and poultry

Star Anise

It is generally used whole and removed at the end of cooking. Its true universal triumph is in the manufacture of spirits.

  • Aroma and flavor: it has a strong and aromatic smell.
  • Uses: prepare tea or add flavor to sauces, desserts or drinks.

Saffron

It is the most expensive spice in the world.

  • Aroma and flavor: it has a very characteristic and aromatic flavor and is used in small quantities
  • Uses: paella, rice dishes, soups, stews with seafood

Cinnamon

It is very popular and is obtained from the dried bark of the cinnamon tree.

  • Aroma and flavor: its aroma is strong. It has a pleasant, sweet, intense and somewhat spicy flavor.
  • Uses: cookies, cakes, breads, sweets, chocolates, drinks, beef, pork, poultry, lamb and fish.

Coriander-Seeds

Plant from which both the leaves and the seeds are used.

  • Aroma and flavor: smooth and aromatic.
  • Uses: sausages, pickles, candies, cookies and stews.

Five Spices

It is a composition of black pepper, szechuan pepper, star anise, cinnamon, cloves and fennel seeds.

  • Aroma and flavor: strong and aromatic flavor.
  • Uses: Chinese and Indonesian food.

Cloves

Cloves, which are both seasoning and flavoring, are essential in the cuisines of China, India, the Middle East, Greece, Russia, Scandinavia and many of America.

  • Aroma and flavor: sharp and somewhat spicy.
  • Uses: desserts, breads, cakes, fruit preserves. They use it by burying them in an onion to add aroma to broths, soups or sauces.

Curry

It is the mixture of different herbs and spices that can range from 5 to more than 30.

  • Aroma and flavor: strong and aromatic.
  • Uses: sauces, rice, meat, lamb, fish, seafood, poultry, vegetables and cereals.

Dill

This plant uses both the herb with the seed and is used in Scandinavian, Russian, Polish and Hungarian cuisine.

  • Aroma and flavor: slightly sweet, bitter and aniseed.
  • Uses: stews, lamb, chicken, pork, fish. To perfume cakes, cakes and rice.

Ginger

It is a root that is widely used in Chinese, Indian, Japanese and Indonesian food.

  • Aroma and flavor: very strong, spicy but pleasant.
  • Uses: chicken, shellfish, fish, sauces, cookies, biscuits, ice cream, jams and fruit preserves.

Nutmeg

It is a seed with a wrinkled surface used in Italy and France to give a delicate flavor to sauces, stews and purees.

  • Aroma and flavor: sweet, spicy and strong.
  • Uses: sweets, puddings, cakes, cakes, ice cream, fish, chicken or seafood.

Pepper

There are varieties.

  • Aroma and Flavor: it has a strong and spicy flavor. Its smell is aromatic and penetrating.
  • Green: it is better to use it whole to add flavor to poultry, meats, pates and terrines.
  • White: has a milder flavor and is perfect for white meats, salty cakes.
  • Black: It has a very strong flavor. Perfect for poultry or pork.
  • Pink: It is used whole and is perfect for salads.
  • Red: it is very spicy.

Allspice

It is a combination of cinnamon, nutmeg, cloves, and pepper.

  • Aroma and Flavor: very aromatic.
  • Uses: sauce prepared with tomato, pickles, sausages, desserts and ice cream.

Vanilla

She is the queen of pastry.

  • Aroma and Flavor: sweet and aromatic.
  • Uses: desserts, cookies, cakes, ice cream, puddings, drinks.

RICE WITH HAM, PIGEON PEAS, AND BANANAS

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Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 Servings

Ingredients

  • ¼ cup olive oil
  • ¼ lb. chopped cooking ham
  • ¾ sofrito cup
  • 1 tsp. minced garlic
  • 1 can 16 oz. pigeon peas
  • 3 cups cooked white rice
  • ½ cup white onion (minced)
  • ½ cup diced colored bell peppers
  • ¼ cup fresh coriander (minced)
  • 1 large ripe banana fried and chopped

Instructions 

  • Prepare the stewed pigeon peas: In a large skillet add the olive oil, heat and add the cooking ham and sauté for several minutes. Add the sauce, garlic and cook over medium heat for 2 to 3 minutes. Add the pigeon peas, season to taste, cover and cook over medium heat for 10-12 minutes.
  • Prepare the masonry. In a deep frying pan, add a drizzle of olive oil, heat and add the onion, peppers and sauté at medium-high heat, stirring constantly. Add the rice and sauté at medium heat for several minutes. Add the drained stewed pigeon peas (reserve the stew liquid and use what is necessary to make the mamposteao) and then add the fried and chopped bananas and the minced coriander. Saute for a few seconds. Serve hot.
Course: Rice

 

MANGO PIE

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Prep Time 20 minutes
Cook Time 30 minutes

Ingredients

  • 1 pie crust
  • 4 ripe mangoes (sliced in half moons)
  • 3 eggs
  • ¼ cup sugar
  • ¼ cup wheat flour
  • 2 tbsp. mango liqueur
  • 1 cup heavy cream

Instructions 

  • Heat the oven to 375 degrees.
  • Place the dough in the mold, flatten and remove the leftovers. Place the diced mangoes on the dough in a circular shape.
  • In a medium bowl mix the eggs, flour and sugar. Add the mango liqueur and heavy cream. Pour the mixture over the mangoes.
  • Bake for 35 minutes.
  • NOTE: You can substitute the eggs for egg beater.
Course: Pies

LEMON PIE

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Prep Time 15 minutes
Cook Time 35 minutes
Servings 8 Servings

Ingredients

  • 1 pie crust
  • 8 oz. cream cheese
  • 1 cup sugar
  • 4 eggs
  • ½ cup lemon juice
  • 1 cup heavy cream
  • 1 tsp. lemon zest

Instructions 

  • Heat the oven to 375 degrees. Place the dough in the mold, arrange, remove the excess and pinch the edges.
  • In a medium container add the cream cheese and beat until creamy. Add the sugar and mix until creamy. Add the eggs one by one and beating constantly. Add the lemon juice, heavy cream, and zest. Pour the mixture over the dough.
  • Bake for 30 to 35 minutes.
  • NOTE: Let cool and then place in the refrigerator until serving time. Decorate with confection sugar.
Course: Pies