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Cielito Rosado
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- 2 tbsp. Butter
- ½ cup onion (minced)
- ¼ cup wheat flour
- 4 oz. cream cheese
- 3 cups chicken broth
- 1 cup fresh milk
- 6 oz. grated american cheese
- ½ cup shredded cheddar cheese
- 3 cups broccoli (chopped)
TO DECORATE AT THE TIME OF SERVING
- Shredded cheddar cheese
- diced tomatoes
- chopped fresh coriander
In a medium saucepan add the butter, heat, add the onion and cook over medium heat for 2 minutes. Add the flour and mix to form a paste. Add the cream cheese and beat until the cream cheese softens and melts. Add the broth little by little until all the ingredients are mixed. Add the milk and the grated American cheese and stirring constantly until the cheese is melted. Add the grated cheddar cheese and cook over medium heat, stirring constantly until thick. Add the broccoli and cook for 5 minutes. Season to taste.
Serve immediately and garnish with the grated cheddar cheese, tomatoes and cilantro.
NOTE: You can decorate only with grated cheddar cheese. I recommend making the base of the cheese soup and when heating to serve add the broccoli to keep its green color and crisp texture. Adding the broccoli early in cooking will change the flavor and texture.
Important! Cheese-based soups must be careful when cooking to avoid sticking in the pan.
- ¼ cup olive oil
- 1 ½ cups onion (minced)
- ½ tbsp. crushed garlic
- 3 cups chicken broth
- 6 cups pumpkin (chopped)
- ½ tsp. curry powder
- 4 oz. cream cheese
- ¼ cup grated Parmesan cheese
- salt to taste
- Parmesan cheese for garnish
In a medium saucepan add the olive oil, heat, add the onion, garlic and cook over medium heat for 2 to 3 minutes. Add the chicken broth, pumpkin, curry, cheeses and cook over medium heat for 25-30 minutes. Let cool and go through the food processor until creamy.
Pour the pumpkin cream into the saucepan, heat, and garnish with grated Parmesan cheese.
- ¼ cup butter
- 1 ½ cup onion (minced)
- 2 tsp. crushed garlic
- 4 oz. cream cheese
- 1 lb. chopped white yautía
- ½ lb. chopped white sweet potato
- ½ lb. chopped taro
- 6 cups chicken broth
- 1 cup fresh milk
- ½ cup grated Parmesan cheese
- salt to taste
- Grated Parmesan cheese
In a saucepan add the butter, heat over medium heat, add the onion, garlic and cook for 2 to 3 minutes. Add the cream cheese and mix until smooth. Add the yautía, sweet potato, taro, broth, whole milk, grated Parmesan cheese, cover and cook for 30 minutes.
Let cool and go through the food processor until creamy. Return to the saucepan and season to taste. Serve with grated Parmesan cheese.
NOTE: You can make the combination of your favorite foods or select a single meal and follow the instructions in the recipe.
- 4 cups watermelon (chopped seedless (water melon))
- 4 cups diced tomatoes (seeded and skin removed)
- 2 cups minced gherkins (seeded and skinless)
- ¼ cup fresh basil (finely chopped)
- ½ cup green bell pepper (minced)
- ½ cup red bell pepper (minced)
- ½ cup olive oil
- ¼ cup vinegar
- 1 tsp. crushed garlic
- salt to taste
In the food processor, mix half of the seedless watermelon, tomatoes, pickles, bell pepper, and garlic until crushed and creamy. Add the basil and mix for a few seconds.
Pour the mixture into a container. Add the rest of the chopped watermelon, the tomatoes and pickles, peppers, basil, the olive oil, vinegar and season to taste.
Leave in the refrigerator until serving time.
You can add breadcrumbs.
NOTE: The Andalusian Gazpacho is a cold soup that in the summer is an important part of the diet. The basic ingredients are tomatoes, pickles, peppers, garlic, water, and olive oil. In many recipes, all the ingredients are crushed and in some we find that they only crush half and the other half, cut them into small pieces to find us with chips.
Today there are many versions, even here in Puerto Rico we make our "puertorro" style gazpacho, adding cod and avocado and we don't use the pickle.
- ¼ cup olive oil
- 1 cup minced ham
- 1 cup onion (minced)
- 1 tbsp. garlic
- 1 cup each (celery, carrots, potatoes, cabbage, mushrooms, tomatoes)
- 2 tbsp. pesto sauce
- ½ cup orzo or short pasta
- 2 cups soft beans (pink or white)
- 6 cups chicken broth
- salt to taste
- ½ cup parmesan cheese
In a medium saucepan add the olive oil, heat, add the ham and cook until golden brown. Add the onion, garlic and cook for 2 to 3 minutes. Add the rest of the vegetables and cook for 5 minutes.
Add the rest of the ingredients, season to taste, cover and cook over medium heat for 30 minutes.
Serve with grated Parmesan cheese.
- ¼ cup butter
- 2 garlic cloves minced
- 6 oz. cream cheese
- 1 cup fresh milk
- ¼ cup grated Parmesan cheese
- Pinch nutmeg
- Salt to taste
In a saucepan add the butter, heat, add the garlic and cook for a few seconds until golden brown. Add the softened cream cheese and mix with a wire whisk until creamy. Add the milk little by little and cook, stirring constantly, until the cream cheese is smooth and melts into the milk. Add the Parmesan cheese, pinch of nutmeg, salt to taste and cook over medium heat for 3-5 minutes, stirring occasionally.
Serve with your favorite pastas.
NOTES: Take the cream cheese out of the refrigerator ahead of time to give it a smoother consistency for the time you cook the sauce.
When the sauce is finished it will have a creamy but not thick consistency, do not add more cheeses because it will become very thick.
This sauce can be prepared in advance and left in the refrigerator until ready to use and serve with your favorite pasta.
When the sauce is taken to the refrigerator it becomes thicker, more however, once you heat it it will have the perfect point to cook your favorite pasta. Makes 2 cups of salsa.
- ¼ cup butter (melted)
- 1 cup onion (minced)
- 1 garlic clove minced
- 8 oz. fresh mushrooms slices
- ½ tbsp. wheat flour
- 1 tsp. browning sauce
- ¼ tsp. English sauce
- ½ cup chicken broth
- ½ cup sherry wine
- salt and pepper to taste
In a pan add the butter and melt. Add the onions, garlic, mushrooms and sauté over medium heat for 2 to 3 minutes.
Add the wheat flour, broth and wine little by little. Add the browning sauce, Worcestershire sauce and season to taste and cook for 5 minutes.
NOTE: Serve with grilled or barbecued meats.
- 1 cup tamarind concentrate
- 1 tbsp. grated fresh ginger
- ¼ cup soy sauce
- ¼ cup sugar
- 2 tsp. crushed garlic
- 1 tbsp. molasses (molasses)
- 2 tbsp. ketchup
- 1 tbsp. cornstarch
In a medium saucepan add the tamarind concentrate and the rest of the sauce ingredients, except the cornstarch and heat until boiling. Meanwhile, in a container or small cup, mix the cornstarch with the rest of the tamarind concentrate, pour into the saucepan, and mix constantly until thick. Remove from the burner.
Serve with your favorite meat or poultry.
- 1 cup mayonnaise
- ¼ cup indian relish
- 1 tbsp. lemon juice
- ¼ cup minced fresh parsley
- ¼ cup chives (minced)
- ½ tbsp. sugar
In a container mix the mayonnaise with the rest of the ingredients and serve cold.
NOTE: Perfect to accompany seafood, fish or fried foods.
- 1 pkg. cream cheese
- ½ cup sour cream
- ½ grated Parmesan cheese
- ½ cup feta cheese (chopped)
- 1 tsp. fresh thyme
- 1/4 cup fresh alhabaca minced
In a medium container or food processor mix all the ingredients until creamy.
Serve and accompany with Chicharrones, nachos or cookies.
