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Cielito Rosado
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- 4 oz. cream cheese
- 5 oz. yogurt
- 1 lb. shredded grilled chicken breast fillet
- 1 apples (chopped)
- ½ cup onion (minced)
- ¼ cup fresh coriander
- ¼ cup granulated sugar
- ½ tsp. curry
- Salt to taste
In a container, mix the cream cheese with the yogurt until it is creamy. Add the rest of the ingredients and season to taste.
Leave in the refrigerator until serving time. Accompany with cookies or toast.
- ½ cup bell pepper (minced)
- 2 pkg. 8 oz. cream cheese
- 1 clove garlic crushed
- ⅓ cup chopped fresh coriander
- 12 oz. mashed cold meat
- 1 pkg. 8 oz cream cheese
- 1 tsp. crushed garlic
- ¼ cup fresh coriander (minced)
- ¼ cup onion (minced)
- ½ cup minced walnuts
COVER
- ½ cup minced walnuts
- 4 oz. Pineapple marmalade
Prepare the Fireball. In a container, add the mashed or shredded cold cuts. Add the cream cheese and mix until smooth. Add the garlic, coriander, onion and walnuts. Take the mixture with your hands and form a ball. Wrap in plastic wrap and refrigerate for at least 1 hour to get consistency.
Take the Fireball out of the refrigerator and top with the ½ cup minced walnuts. Place on a tray. Garnish with the pineapple jam. Serve with your favorite cookies, nachos or tostaditas.
- 1/4 cup olive oil
- 1/4 cup sofrito
- 1 cup onion (minced)
- 1 cup eggplant (minced)
- 1 cup green bell pepper (minced)
- 1/2 cup bell pepper (minced)
- 2 tsp. Garlic
- 1/4 cup raisins
- 1 cup ketchup
- 1/4 cup white wine
- 1/2 cup fresh coriander (minced)
- 1 lb. cooked shrimp
- salt and pepper to taste
In a saucepan add the olive oil, heat, add the sauce, onion, aubergines, peppers, garlic and cook over medium heat for 2 to 3 minutes.
Add the rest of the ingredients, except the shrimp and cook over medium heat for 20 minutes. Add the shrimp and season to taste. Let cool and refrigerate until serving time.
Orejita: Serve with plantains, cookies or tostadas.
- 1 bar of butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 ¼ cup cake flour
- 1¼ cup whole wheat flour
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 1 cup fried ripe and chopped
- 1 tsp. cinnamon powder
- ¼ tsp. powdered spice cloves
- Pinch nutmeg
- ½ tbsp. grated fresh ginger
- 1 cup chopped walnuts
- 1 cup dried cranberries
- ¼ cup corn oil
- ½ cup milk
Heat the oven to 325 degrees.
In the electric mixer, mix the butter, brown sugar and granulated sugar until creamy. Add the eggs to one egg, beating constantly until creamy. Then add the flours little by little and continue beating. Add the vanilla extract, baking soda, minced ripe fruit, walnuts, cranberries, corn oil and milk. Blend until creamy.
Pour the mixture into a poundcake mold. Bake for 45-50 minutes.
Let cool, unmold, slice and serve.
- 1 cj yellow cake mix
- 3 eggs
- ⅓ cup butter or oil
- ¼ cup lemon juice
- 1 tsp. lemon zest
- ¼ cup rum or flavor
To decorate:
- 1 cup grated coconut to decorate
Heat the oven to 350 degrees. Grease 18 molds or place paper in the molds (cupcakes).
In the electric mixer, mix the yellow cake mix with the rest of the ingredients until creamy. Place paper in the cupcake liners. Pour the mixture into the molds and decorate with the grated coconut.
Bake for 15 to 18 minutes.
NOTE: You can use this formula to make it with a Chinese flavor. Substitute lemon juice and zest for lemon juice and zest.
- 4 eggs separated
- 1 stick butter
- 1 cup sugar
- 1 tsp. vanilla extract
- 1 cup cake flour sifted
Milk Mix
- 1 lt. 12 oz. evaporated milk
- 1 lt. 14 oz. condensed milk
- 1 cup fresh milk
Meringue
- 4 egg whites
- ½ cup granulated sugar
- ¼ tsp. cream of tartar
Heat the oven to 350 degrees. Grease a 10 "pan.
In the electric mixer, mix the butter with the sugar and the egg yolks until they are creamy. Then add the vanilla and the cake flour little by little and beating constantly. Beat the whites until stiff and add to the mixture in an enveloping way. Pour the mixture into the pan and bake for 20 to 25 minutes. Let it cool.
Mix the three milks and pour over the cake little by little until all the milk mixture is absorbed.
Beat the egg whites until stiff and add the sugar little by little and then add the cream of tartar. Place the meringue on the cake and bake for 8 to 10 minutes until the meringue is golden brown.
NOTE: Let cool and place in the refrigerator until serving time.
- 2 tbsp melted butter
- 4 tbsp. black sugar
- 8 slices of pineapple
- 8 cherries
Cake
- 1 cj. yellow cake mix
- 3 eggs
- 1 cup water or milk
- ⅓ cup corn oil
- 1 tsp. vanilla extract
In a 9 "round pan, add the melted butter, then the sugar, pineapple slices, and cherries to the center of each pineapple slice.
Mix the "yellow cake mix" with the rest of the ingredients until it is creamy. Spoon the cake mix over the pineapples.
Bake at 350 degrees for 40 to 45 minutes. Let cool, turn and serve.
- 1 cup butter
- ½ cup sugar
- ½ cup molasses
- 2 eggs
- 2 ½ cups cake flour
- 1 tsp. cinnamon powder
- ½ tsp. powdered spice cloves
- ½ tbsp. grated crystallized ginger
- 4 dried figs (chopped)
- 4 dried dates (chopped)
- ¼ cup dried cranberries
- ½ cup chopped walnuts
- ½ cup yogurt
Glaze:
- ½ cup milk
- 2 lbs. powdered sugar
- ½ tbsp. lemon or vanilla flavor
Heat the oven to 350 degrees. Grease the mold.
Prepare the cake. In the electric mixer, mix the butter, sugar and molasses until it is very creamy. Add the eggs one by one and mix until creamy. In a container mix the cake flour with the spices. Add to the butter mixture little by little. Then add the ginger, figs, dates, cranberries and walnuts, alternating with the Yogurt.
Pour the mixture into the mold. Bake for 30-40 minutes. Let it cool.
Prepare the glaze. In an electric mixer add the milk with the powdered sugar little by little until it is slightly creamy and add the flavor. Place the cake on a tray and pour the glaze over the cake.
NOTE: You can prepare it in cupcake molds. Bake for 18-20 minutes.
- 1 bot. white wine
- 1 Pkg 7 oz. CHIQUITA® Mango Pulp
- 1/4 cup simple syrup
- 2 oz. rum
- 1 oz. China liquor
- 1 cup Blueberries CHIQUITA®
- 1 cup CHIQUITA® strawberries
- 2 yellow lemons (sliced)
- Crushed Ice
In a glass jug, add the white wine, CHIQUITA® Mango Pulp, rum, china liquor and the minced ice. Mix and serve.
In each glass add blueberries and strawberries and then add the sangria. Garnish with a lemon wedge. Serve immediately.
