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Cielito Rosado

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STUFFED POTATO

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Prep Time 15 minutes
Cook Time 10 minutes
Servings 10 Servings

Ingredients

  • 5 medium baked potatoes

MEAT STUFFING

  • ¼ cup olive oil with achiote
  • 1 cup of chopped tomato
  • ¼ cup sofrito
  • 1 tsp. minced or crushed garlic
  • ½ tsp. ground cumin
  • ½ pound ground beef
  • Salt to taste

FLOUR MIX

  • 1 raw egg
  • ¼ cup all-purpose flour
  • 1 tbsp. oil with achiote
  • ¼ cup fresh milk
  • salt to taste
  • 4 cups oil for frying

Instructions 

  • Bake the potatoes ahead of time and let cool. Then remove the skins from the potatoes, mash the potatoes, season and set aside.
  • Prepare the meat filling. In a medium saucepan add the
  • olive oil with achiote, heat, add the tomato, sofrito, garlic, cumin, and cook for several minutes. Add the meat and sauté for 5-8 minutes or until golden brown and season to taste.
  • Prepare the flour mixture: In a container add the egg, wheat flour, oil with achiote, milk and salt to taste. Mix until combined and set aside.
  • Prepare the fillings: Divide the mashed potatoes into 10-12 portions. With each portion of mashed potato, form a ball between the palms of your hands. Flatten and place a tablespoon of the filling in the center of the dough and close the potato dough into a ball covering all the filling with the mashed potatoes. Repeat with each serving until done. Set aside.
  • In a deep frying pan add oil to fry and heat to 350 degrees.
  • Pass the stuffed potatoes in wheat flour. Then dip each potato filling in the flour mixture, drain and fry until golden brown. Place on absorbent paper.
  • Serve immediately and accompany with your favorite sauce.
Course: FRITURITAS

 

CHEESE CROQUETTES

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Prep Time 20 minutes
Cook Time 20 minutes
Servings 20 Servings

Ingredients

  • ¼ cup butter
  • ½ cup wheat flour
  • ½ cup onion (minced)
  • 1 tsp. crushed garlic
  • ½ cup minced fresh parsley
  • 1 cup fresh milk
  • 1 cup grated gouda cheese
  • 1 cup mozzarella cheese shredded
  • pinch pepper and nutmeg

BREADING:

  • 1 cup wheat flour
  • 3 to 4 eggs
  • 1 ½ cup Panko

Instructions 

  • In a saucepan add the butter, heat, add the onion, garlic and cook for 2 to 3 minutes. Add the wheat flour and cook until it forms a paste. Add the milk little by little, then add the parsley and cook until it forms a paste. Add the cheeses, mix quickly, and remove from the burner. Add the pepper and nutmeg. Let it cool.
  • Measure the mixture by tablespoon. Shape the croquettes. Go through flour, then egg and panko. Repeat the procedure with each kibble.
  • Fry in oil until golden brown. Serve with your favorite sauce.
Course: Fritters

 

APPLE PIE

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Prep Time 15 minutes
Cook Time 30 minutes
Servings 10 Servings

Equipment

  • 9 inch pie dish

Ingredients

  • 2 pie crusts
  • 6 apples cut into half moons
  • 1 tbsp. lemon juice
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 ½ tsp. cinnamon powder
  • 2 tbsp. melted butter
  • 2 tbsp. wheat flour
  • 1 small egg (beaten)
  • 2 tbsp. water

Instructions 

  • In a container add 1 liter of water, apples, lemon juice and let it rest for at least 20 minutes. Then drain and set aside.
  • Heat the oven to 375 degrees. Arrange dough in 9” pie pan.
  • In a container, mix the apples with the sugars, cinnamon, melted butter and wheat flour. Pour over the “pie” dough and cover the apples with the other pie dough, cut the edges and pinch the dough.
  • In a bowl, beat the egg with the water and with the help of a brush, blend the beaten egg over the dough.
  • Bake at 375 degrees for 45 minutes to 1 hour until the pie is golden brown. Let cool and unmold.
  • Serve cold or warm and can be served with vanilla ice cream.
  • NOTE: You can substitute the sugar using 1 can of condensed milk. You can cut the dough that covers the pie or cut with a decorative cutter.
Course: Dessert

 

TURKEY AND CHEESE PIES (EMPANADAS)

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Prep Time 10 minutes
Cook Time 15 minutes

Ingredients

  • 1 pkg. turnover shells
  • 1 lb. roasted and shredded turkey
  • ¼ cup olive oil
  • ¼ cup sofrito
  • 1 clove garlic crushed
  • 2 tbsp. minced onion
  • 2 tbsp. bell pepper (minced)
  • 2 tbsp. chopped fresh coriander
  • ½ cup tomato sauce
  • salt to taste
  • 1 ½ cup gouda cheese shredded
  • corn oil for frying

Instructions 

  • Prepare the turkey stew. In a medium saucepan add the olive oil, sofrito, garlic, onion, bell pepper, coriander, tomato sauce and cook at medium heat for 2-3 minutes. Add the shredded turkey, season to taste and cook for 3-5 minutes. Let it cool.
  • In a container, add the stew from the pavol and mix with the grated gouda cheese.
  • Prepare the empanadillitas. Dampen the edge of a stencil and spoon in the turkey and cheese mixture. Fold the template and pinch the edges until the template is closed. Repeat for each template. Leave in the refrigerator until frying time.
  • Fry in corn oil until golden brown and serve immediately. Accompany with your favorite sauce.
Course: Fritters

 

TURKEY AND GOUDA CHEESE CASSEROLE

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Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 Servings

Ingredients

  • 1 lb. roasted and shredded turkey
  • ¼ cup butter
  • 1 cup onion (minced)
  • 1 tsp. crushed garlic
  • ½ cup bell pepper (minced)
  • ½ cup coriander
  • ½ cup tomato sauce
  • salt to taste
  • cup gouda cheese grated

Instructions 

  • In a saucepan add the butter, heat, add the onion, garlic, bell pepper, coriander and cook for 2 to 3 minutes. Add the tomato sauce and cook for 3-5 minutes. Add the shredded turkey and season to taste.
  • Heat the oven to 350 degrees. Grease the casserole and place half of the gouda cheese on the bottom, add the turkey stew and cover with gouda cheese and bake for 20-25 minutes.
Course: Hors d'oeuvres

 

FETA AND PROSCUITTO MONTADITOS

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Prep Time 5 minutes
Cook Time 5 minutes
Servings 12 Servings

Ingredients

  • ½ lb. sliced ​​French bread or toasts
  • 8 oz. cream cheese
  • 4 oz. feta cheese
  • 1 pt. Guava jam
  • 8 flakes proscuitto
  • microgreens for garnish

Instructions 

  • Cut the bread into small wheels and toast in the oven. In a container, mix the cream cheese with the feta cheese. Spread on the toasted bread wheels. Then spread guava jam over the cheese mix and top with proscuitto slices.
  • Serve immediately.
Course: Hors d'oeuvres

 

TASTY SPIDERS

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Prep Time 15 minutes
Servings 12 Servings

Ingredients

  • 20 crackers
  • 10 candies
  • miniature pretzel cookies
  • sugar eyes
  • peanut butter

Instructions 

  • Spread peanut butter on a cracker and top with another cracker. Repeat the procedure until you have 10 bites. Open the candies and with the help of your hands give each candy a round shape. Insert into each candy 3 pieces of pretzel cookies on each side for a total of 6 in each ball. Glue the sugar eyes to each candy. Once the spiders are formed, place each one on the cookies, securing them with a little peanut butter to stick them.
  • Serve immediately! Tasty!
Course: Dessert

 

PUMPKIN GNOCCHI

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 4 Servings

Ingredients

GNOCCHI

  • 2 cups baked pumpkin
  • ¾ cup wheat flour
  • ¾ cup grated Parmesan cheese
  • 1 egg
  • Pinch of nutmeg (optional)
  • Salt to taste
  • Wheat flour to work the gnocchi

TOMATO AND BASIL SAUCE

  • 3 large tomatoes (diced)
  • 3 tbsp. olive oil
  • ½ cup onion (minced or grated)
  • 3 garlic cloves
  • ¼ cup fresh basil (minced)
  • Salt to taste

Instructions 

  • Make the sauce: Put the tomatoes in the electric blender or food processor and blend until just crushed. Set aside.
  • In a medium saucepan add the olive oil, heat and add the onion, garlic and cook at medium heat for several minutes. Then add the tomatoes, fresh basil and cook at medium heat for 15 minutes, season to taste. Set aside.
  • Prepare the gnocchi: In a baking mold covered in the bottom with parchment paper, place the chopped pumpkin and bake at 350 degrees, uncovered for 1 hour. Let cool.
  • On a clean surface, pour the wheat flour forming a ring, leaving a hole in the center. Then pour the Parmesan cheese around the flour, pour in the baked pumpkin, egg and salt to taste.
Course: PASTAS

 

PUMPKIN FLAN

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Prep Time 10 minutes
Cook Time 1 hour

Equipment

  • 9” round mold
  • Bain marie mold

Ingredients

  • CANDY
  • 1 cup sugar for the caramel
  • ¼ cup water
  • FLAN
  • 1 lb. cream cheese
  • 1 can condensed milk
  • 5 eggs
  • 1 can evaporated milk
  • 1 ½ cup pumpkin boiled and mashed
  • 1 ½ tbsp cornstarch
  • 1 tsp. vanilla extract

Instructions 

  • Prepare the caramel: In a microwave-safe mug, mix the sugar with the water and cook in the microwave at maximum temperature (high) for 5 to 7 minutes until the amber caramel forms. Pour the caramel into a 9 ”mold.
  • Heat the oven to 350 degrees. Prepare a mold with water (water bath)
  • Prepare the flan mixture: In the food processor, mix the cream cheese with the condensed milk until creamy. Add the eggs one by one and the rest of the ingredients. Blend until slightly creamy and smooth.
  • Pour the mixture into the caramel mold. Place the flan inside the bain-marie mold and pour enough water into the mold to cover half of the flan mold. Bake for 1 hour.
  • Let cool and place in the refrigerator until serving time.
  • EAR: You can prepare in 3 ”molds, following the instructions and bake for 30 minutes. Remember that it is important to let the flan cool and then put in the refrigerator so that it is completely cold when serving. This will ensure that when unmolding it is perfect and does not break.
  • With this recipe you can make flans with different flavors. For instance:
  • Eliminate the pumpkin and cornstarch and you have a tasty cheese flan. You can also make it from coffee, eliminating the pumpkin and cornstarch and then add ½ cup of strained coffee, ¼ cup of coffee liqueur.
Course: Flan

PUMPKIN CUPCAKES

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Prep Time 25 minutes
Cook Time 18 minutes
Servings 18 Servings

Ingredients

  • 1 cj. yellow cake mix
  • 1 cup pumpkin boiled and mashed
  • 3 eggs
  • 1/3 cup butter or corn oil (melted)
  • 1 cup chopped walnuts
  • 2 tbsp. molasses
  • 1 tsp. cinnamon powder
  • ¼ tsp. clove spice powder
  • 4 cups of buttercream or frosting
  • Orange color (vegetable)
  • Chopped walnuts

Instructions 

  • Heat the oven to 350 degrees. Place paper in cupcake molds.
  • In the electric mixer, mix the yellow cake mix with the pumpkin and the rest of the ingredients until creamy.
  • Pour the cake mix into each pan and bake for 15 to 18 minutes.
  • Let cool to decorate. Beat the buttercream or frosting and add the vegetable orange color and mix until the color matches the frosting. Place in a piping bag with a round or star-shaped tip. Decorate with the frosting or buttercream and the chopped walnuts.
  • NOTE: For this recipe you will use a regular cupcake mold, if you use a mini cupcake mold the mixture will make 24 mini cupcakes.
Course: SWEET CAKES