Author
Cielito Rosado
Browsing
- 1 cup fresh pineapple (chopped)
- ½ cup coconut cream
- 2 oz. heavy cream
- 4 oz. rum
- 2 cups ice
In the electric blender, mix the pineapple and the rest of the ingredients until creamy.
Serve and decorate with a piece of pineapple and a cherry.
- minced mint leaves
- ½ tbsp. sugar
- 4 oz. lemon soda
- 1 ½ oz. white rum
- 1 cup frozen berry medley
- ½ cup lemon juice
- ½ cup simple syrup
- 2 cups water
- 7 oz. Mango pulp
- 1 cup blueberries
- 1 yellow lemon (sliced)
- Crushed ice
In a jug, mix the lemon juice with the syrup.
Then add the water, the mango pulp, blueberries and sliced lemons.
Add crushed ice and serve immediately.
- 4 oz. cold champagne
- 1 oz. peach schnapps
- 1 strawberry
- ¼ cup olive oil
- ¼ lb. chopped cooking ham
- ½ cup onion (minced)
- ½ cup green bell pepper (minced)
- 1 tsp. minced garlic
- 1 ½ cup beans (stewed)
- 3 cups boiled rice
- ¼ cup fresh coriander (minced)
In a large skillet add the olive oil, heat and add the cooking ham and sauté for several minutes. Add the onion, bell pepper, garlic and cook over medium heat for 2 to 3 minutes.
Add the stewed beans, rice and sauté at medium heat for several minutes and then add the chopped coriander. Serve hot.
NOTE: Use the liquid from the stewed beans only as much as necessary so that the masonry is wet.
- 3 cups long grain rice
- 4 cups water
- 3 tsp. Salt
- 2 tbsp. corn or peanut oil
- 1 cup smoked ham minced
- 2 eggs
- 1 ½ cup peas
- 2 cups boiled shrimp
- 1 cup chives (minced)
- ½ cup soy sauce
- 1 tsp. Sesame oil
- 1 tbsp. ginger juice
- 2 chives (minced)
Prepare the white rice: In a saucepan add the water, rice, salt and cook at medium heat for 30 minutes. Let cool.
Prepare the omelette. In a small container, beat the eggs with a pinch of salt. Add to a frying pan with Teflon and cook until a tortilla is formed. Dice. Set aside.
In a large skillet or "wok" add a splash of peanut or corn oil, heat, add the ham and cook over medium heat until golden brown. Add the rice and soy sauce, stirring constantly. Add the tortilla minced and the rest of the ingredients, sauté for a few minutes and serve hot.
NOTE: You can eliminate the shrimp and use pieces of chicken breast fillet.
- ¼ cup olive oil prepared with achiote
- ½ cup sofrito
- 6 oz. chopped cooking ham
- 4 cups medium grain rice
- 4 cups chicken broth
- 2 fried and chopped ripe plantains
- 1 cup bell pepper (sweet drops)
- ⅓ cup chopped fresh coriander
- Salt to taste
Prepare the ripe ones. Peel the ripe plantains and cut into flakes. Fry in corn oil until golden brown. Let cool and cut into pieces.
Prepare the rice. In a medium saucepan add the olive oil, sofrito, cooking ham and cook at medium heat for 3-5 minutes, stirring constantly. Add the broth, heat to a boil, add the rice and cook over medium heat for 20-25 minutes. Add the maduritos, bell pepper and minced fresh coriander and cook for 5-8 minutes. Serve hot.
NOTE: To prepare the achiote in olive oil. In a medium saucepan add 1/2 cup achiote and 1 cup olive oil and cook at medium heat for 5 minutes. Let cool and strain, separating the olive oil from the achiote. Another option is to use a seasoning with coriander and achiote. 1 sachet of seasoning is used for every 2 cups of rice.
- ¼ cup olive oil
- ½ cup each tomatoes, onion, minced green and red bell pepper
- ¼ cup stuffed olives (sliced)
- 2 tsp. crushed garlic
- 1 sachet of seasoning with cilantro and achiote
- 3 cups of fish broth
- 3 cups long grain rice
- ½ cup white wine for cooking
- 1½ lb. desalted cod fillet cooked and crumbled
- salt to taste
In a medium saucepan, add the olive oil, heat and add the tomatoes, onion, peppers, garlic, olives and cook over medium heat for 2 to 3 minutes.
Add the seasoning, fish stock, rice, white wine and the desalted cod fillet. Season to taste, cover and cook for 20 to 25 minutes.
Serve and garnish with peas and bell pepper.
- 2 pounds of beef dumplings to cook (chopped and marinated with 2 tsp. Salt, 2 tsp. crushed garlic, 2 tbsp. olive oil)
- ¼ cup olive oil
- 2 tsp. crushed garlic
- ½ cup sofrito
- 1 cup tomato sauce
- 1 sachet of seasoning with coriander and achiote
- 1 carrot (sliced or minced)
- 3 potatoes (diced)
- ½ cup white wine
- 1 cup water
- 1 bay leaf
- salt and pepper to taste
Mix the marinade ingredients and marinade the meat. Let marinate for at least ½ hour.
In a medium saucepan add the meat and cook until golden brown. Add the sauce, garlic and cook over medium heat for 2 to 3 minutes. Add the rest of the ingredients, except the potatoes and carrots, cover and cook over medium heat for 1 ½ hour.
Add the potatoes, carrots and cook for an additional ½ hour.
NOTE: Accompany with rice and colored beans.
- 1 roving sucker 3 to 4 pound (marinated with: 4 tsp. Salt, 4 tsp. Garlic, ½ tsp. fresh oregano, tbsp. olive oil and 1 tbsp. Vinegar)
Meat filling:
- ½ cup onion (minced)
- ½ cup green bell pepper (minced)
- 1 cup minced cooking ham (or use 6 slices of minced bacon)
- ¼ cup raisins
- ¼ cup stuffed olives (minced)
Sauce:
- ¼ cup sofrito
- 1 cup tomato sauce
- 2 tbsp. mustard
- 1 tsp. Worcestershire sauce and 1 tsp. browning sauce
- 2 cups white cooking wine
- 1 bay leaf
- 4 medium potatoes (diced)
- 1 cup carrot slices
Mix the ingredients for the meat marinade and set aside.
Clean the meat. Make a deep incision in both ends of the piglet and marinate.
Mix the ingredients for the filling and stuff the meat. Leave to marinate for at least 1 hour.In a large saucepan add a drizzle of olive oil, heat and add the meat and cook over medium heat, sealing the meat on both sides. Take out and set aside.
In the same saucepan add the sofrito, sauce, mustard, Worcestershire sauce and browning sauce and cook over medium heat for 1 to 2 minutes. Add the meat, cooking wine and bay leaf and cook over medium heat for 1 to 2 hours, stirring occasionally.
Add the potatoes and carrots, cover and cook for 30 minutes.
NOTE: You can fill with broccoli or your favorite vegetable combination.
