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Cielito Rosado
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- ¼ cup olive oil
- ½ cup onion (red pepper and green bell pepper, minced)
- 2 tsp. minced garlic
- ½ cup cilantrillo minced
- 1 tbsp. Tomato paste
- ½ cup sherry wine
- a splash of cognac
- 1 tbsp. wheat flour
- ½ cup chicken broth
- 8 large chorizo sliced
- salt and pepper to taste
In a frying pan, add the olive oil, heat over medium heat, add the chorizo and sauté for several minutes. Set aside.
In the same pan, add the onion, peppers, garlic and cook over medium heat for 2 to 3 minutes. Add the tomato paste, sherry wine, and cognac. Then add the wheat flour, the chicken broth and the sauteed sausages, season to taste and serve.
NOTE: This recipe can be prepared with your favorite sausage.
- 1 lbs. French fries (frozen)
- 1 lb. bacon
- 1 cup brown sugar
BBQ SAUCE AND GUAYABA
- ½ cup BBQ sauce
- ½ cup guava concentrate
- 1 tbsp. soy sauce
Prepare the sauce: In a medium saucepan mix the sauce ingredients and cook at medium heat for 5-8 minutes. Set aside.
Cut the bacon strips in half. Take 3 chips and roll with ½ bacon strip. Repeat with all the chips until done. Place on a wire rack and drizzle with brown sugar. Bake at 350 degrees for 12-15 min. Let cool and serve with the sauce.
CRUST
- 1 cup graham crackers (crushed)
- 2 tbsp. black sugar
- 2 tbsp. Butter
CHEESE AND BLUEBERRIES MIX
- 1 lb. cream cheese
- ¾ cup granulated sugar
- 1 cup sour cream
- 6 eggs
- 1 cup light cream
- 1 ½ cup fresh blueberries
Heat the oven to 300 degrees.
Mix the crust ingredients and place in the bottom of a spring mold.
In the food processor, mix the cream cheese with the sugar until creamy. Add the sour cream, the eggs one by one and then add the light cream. Pour the mixture into a container and add the blue berries and mix in an enveloping way.
Pour the mixture over the crust. Bake for 1 to 1 ¼ hours.
NOTE: Let cool and place in the refrigerator until serving time.
CRUST
- 1 cup crushed chocolate chip cookies
- 3 tbsp. melted butter
CHOCOLATE AND CHEESE MIX
- 2 lbs. cream cheese
- 1 ½ cup confection sugar
- 8 eggs
- 2 cups melted semi-sweet chocolate chips
- 1 cup heavy cream
- 1 tbsp. lemon juice
- 1 tsp. vanilla extract
RASPBERRIES SAUCE
- 1 pkg. fresh raspberries
- ½ cup sugar
- 1 tsp. lemon juice
Prepare the Raspberry Sauce. In a medium saucepan mix the sauce ingredients and cook over medium heat until reduced. Set aside.
Prepare the crust: Mix the crust ingredients and pour into a spring mold and compact until it forms a base.
In a microwave safe mug, mix the chocolate chips with half of the heavy cream. Heat at medium temperature (medium) for 40 seconds. Mix until the chocolate droplets are melted.
In the food processor, mix the cream cheese and sugar until creamy. Add the eggs one by one. Add the chocolate, the rest of the heavy cream, lemon juice, and vanilla and mix until smooth. Pour the mixture over the crust.
Bake at 300 degrees for 1 to 1 ¼ hour.
NOTE: Let cool, unmold, decorate and serve with the raspberry sauce.
- 1 sachet of unflavored gelatin
- ¼ cup water
- ½ cup heavy cream
- ½ cup dark chocolate chips
- 8 oz. cream cheese
- ½ cup granulated sugar
- 1 cup sour cream
- 1 tbsp. vanilla extract
- ½ cup heavy cream smoothie to the point of snow
- 2 cups chocolate sponge cake (chopped)
Prepare the cheesecake mixture: In a microwave-resistant mug, add the unflavored gelatin and dissolve with the water. Heat in the microwave for 30 seconds. Mix and let cool.
In a saucepan add the heavy cream and heat. Remove from the heat and add the chocolate chips and mix quickly until the chocolate is melted. Set aside.
In the food processor, mix the cream cheese with the granulated sugar and sour cream until creamy. Then add the melted chocolate and gelatin and mix for a few seconds. Pour the mixture into a container and add the heavy cream in an enveloping form.
Use 2-ounce glass cups. Pour 1 tablespoon of the chopped sponge cake into the bottom of each mold and then add the chocolate cheesecake mixture. Repeat the procedure for each cup. Decorate with chocolate chip cookies.
- 1 lb. cream cheese
- ½ cup sugar
- 2 tbsp. golden rum
- 1 tsp. vanilla extract
- 2 sachets of unflavored gelatin
- ½ cup water
- ½ cup sour cream
- ½ cup coconut cream
- ½ cup pineapple juice
- 1 cup heavy cream smoothie to the point of snow
CRUST
- ¾ cup crushed graham crackers
- ¼ cup butter (melted)
- ¼ cup grated coconut
- ¼ cup brown sugar
DECOR
- Chopped pineapples
- Cherries
Prepare the cheescake: In a microwave-resistant mug, add the unflavored gelatin and dissolve with the water. Heat in the microwave for 30 seconds. Mix and let cool.
In the food processor, mix the cream cheese with the granulated sugar and rum, vanlla, sour cream, coconut cream, and pineapple juice until creamy. Then add the gelatin and mix for a few seconds. Remove the mixture from the processor and pour into a container.
Beat the heavy cream until stiff and add to the cheesecake mixture in an enveloping way.
Prepare the CRUST: In the food processor, mix the graham crackers with the rest of the crust ingredients. Mix until smooth. Take out of the processor and set aside.
Use 2-ounce glass cups. Scoop 1 tablespoon of the cookie mix into the bottom of each glass, then add the piña colada cheesecake mix. Repeat the procedure for each cup. Garnish with chopped pineapples and cherries.
CRUST
- ½ cup graham crackers (crushed)
- ½ cup chopped almonds
- 2 tbsp. black sugar
- 2 tbsp. melted butter
CHEESECAKE MIX
- 2 pkg. 8 oz. each cream cheese
- 1 pkg. soft almond nougat
- ½ cup granulated sugar
- 1 cup plain yogurt
- 1 sachet unflavored gelatin
- ¼ cup water
- 1 cup heavy cream whipped to the point of snow
Mix the ingredients for the crust and set aside.
In the food processor, mix the cream cheese, soft nougat, and sugar until creamy. Add the yogurt and mix for a few seconds.
Pour the mixture into a medium container.
In a microwaveable mug, mix 1 sachet of gelatin with ¼ cup of water, heat to maximum temperature (high) for 35 seconds and mix until dissolved. Pour the gelatin into the cheese mixture. Then add the heavy cream in an enveloping way.
At the bottom of each glass, add a tablespoon of the crust mixture and place in the bottom of the glasses. Place the cheese mixture in a plastic bag and fill each glass with the cheese mixture. Leave in the refrigerator for at least 2-3 hours. Decorate with nougat.
Leave in the refrigerator until serving time.
- 4 slices of bread
- 2 eggs
- ½ cup heavy cream
- 2 tbsp. Black sugar
- ¼ tsp. cinnamon powder
- 1 tsp. vanilla extract
- Maple syrup
In an evase beat the eggs and add the cream, sugar, cinnamon and vanilla extract.
In a large skillet add a tablespoon of butter and heat over medium heat until melted.
Pour a slice of bread into the egg mixture until the slice of bread is covered.
Pour into the pan and cook over medium heat until golden brown on both sides. Repeat for each slice of bread.
- 1 slice of ham
- 2 eggs
- 2 tbsp. chopped tomato
- 1 tsp. fresh coriander
- 2 tbsp. shredded cheddar cheese
- salt and pepper to taste
Heat the oven to 350 degrees.
Grease a clay bowl and place the ham flakes, then the eggs and on the eggs place the coriander, tomato, cheddar cheese and salt and pepper to taste.
- 2 cups fresh milk
- 1 egg yolk
- 2 tbsp. Butter
- ¼ cup sugar
- ⅓ cup cornmeal
- ½ tbsp. vanilla extract
- Pinch salt
- Cinnamon powder
In a saucepan add the milk and the egg yolk, mix until the egg yolk dissolves. Add the butter, sugar, vanilla extract, and a pinch of salt. Cook over medium heat until it comes to a boil. Add the cornmeal and beat quickly, with the help of a wire whisk. Mix and cook over medium heat until creamy, smooth and even.
Serve immediately and sprinkle with ground cinnamon when serving.
