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Cielito Rosado
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- 6 slices of minced bacon
- 1 can 15 oz. chickpeas (drained)
- ¼ cup onion (minced)
- 1 garlic clove minced
- ¼ cup minced fresh parsley
In a skillet add the bacon and cook over medium heat until golden brown, remove the bacon and set aside.
In the fat of the bacon, add the chickpeas and fry until golden brown. Add the onion, garlic, fried bacon and sauté for 2 to 3 minutes.
NOTE: Serve and garnish with minced fresh parsley. Perfect to accompany roast meats.
- ¼ cup olive oil
- ¼ cup minced cooking ham
- ¼ cup sofrito
- 1 seasoning with cilantro and achiote
- 1 cup tomato sauce
- 2 cans 15.5 oz. pink beans
- 1 cup water
- ½ cup pumpkin (chopped)
- 1 sheet of recao
- Salt to taste
In a medium saucepan, heat the olive oil, add the ham and cook over medium heat for 2 to 3 minutes until golden brown.
Add the sauce, seasoning, tomato sauce and cook over medium heat for 2 minutes. Add the beans, water, squash, and recao leaf and season to taste.
Cover and cook at medium heat for 12 to 15 minutes until thick.
Orejita: Prepare this stew with your favorite white, pink, colored, black beans and even chickpeas. To cook the chickpeas you can add chorizo or longanizas.
- 2 green plantains (chopped)
- 4 cups water
- Salt to taste
- 2 tbsp. Butter
- 1 red onion cut into strips
- 2 tbsp. olive oil
- ½ tbsp. White vinegar
In a medium saucepan add the bananas, water, salt to taste and cook for 20 minutes or until they are soft. Drain, mash until it forms a puree, add the butter and salt to taste.
Prepare the onion. In a small frying pan, add the olive oil, heat and cook the onion and sauté for several minutes and add the vinegar.
Serve the onions over the mangú.
- 1 green banana fried in wheels
- ¼ tsp. crushed garlic
- 1 bacon flake fried and crushed or
- a piece of minced pork rinds
- ¼ tsp. salt or marinade
- Chicken soup
In the pilón add the banana and mash it with the help of the pylon and add the rest of the ingredients, alternating with the garlic, bacon and banana and salt or marinade until blended.
Serve with your favorite meat or serve stuffed.
- 1 lb. cooked spaghetti
- 8 slices of minced bacon
- 1 medium onion (minced)
- 4 eggs lightly beaten
- ½ cup heavy cream
- ½ cup chopped fresh parsley
- grated Parmesan cheese
In a large skillet add the bacon and cook until golden brown. Add the onion and cook, stirring constantly, until the onion is golden brown.
Beat the eggs with the heavy cream.
Add the spaghetti, eggs, and parsley to the pan and mix, stirring constantly until combined.
NOTE: Serve with grated Parmesan cheese and you can add peas.
Gnocchi (makes 30 gnocchi)
- 1 lb. boiled and mashed yucca
- 1 egg
- ⅓ cup chopped coriander
- 1 cup wheat flour
- Salt to taste
Shrimp & Sauce
- ¼ cup olive oil
- ⅓ cup onion (red and green bell pepper, minced)
- ⅓ cup chopped fresh coriander
- 1 lb. Shrimp cleaned and marinated (to taste)
- 1 cup marinara sauce
- ½ cup white wine
- Salt to taste
Prepare the gnocchi. In container mix the boiled yucca with the egg. Then add the coriander and wheat flour little by little, mixing and forming a dough and season to taste. Divide the dough into 4 parts. Start with a part of the dough. Sprinkle wheat flour on a surface and knead the mixture into a 1 ½ ”thick cylinder. Then cut into 1½ ”pieces and mark each piece with a fork. Set aside.
In a saucepan add 4 cups of water with salt to taste. Heat until boiling. Add the gnocchi and cook for 3-5 minutes. Take out of the saucepan and drain.
Prepare the sauce with shrimp. In a frying pan add the olive oil, heat, add the onion, peppers and coriander and cook over medium heat for 3 minutes. Add the shrimp and sauté for 2 minutes. Add the marinara sauce and cook for 2-3 minutes. Add the wine, salt to taste and cook over medium heat for 2-3 minutes. Serve with the gnocchi.
- 1/2 pkg. Pasta shells Cooked (24 shells approx)
Meat and Ricotta Filling:
- ¼ cup olive oil
- ½ cup sofrito
- ½ cup bell pepper (minced)
- 1 cup tomato sauce
- 1 ½ lb. ground beef
- 1 ½ tsp. Salt
- 12 oz. Ricotta cheese
- 1 cup cheddar cheese shredded
- ½ cup grated Parmesan cheese
- 2 eggs
- pinch salt (pepper and nutmeg)
Creamy Bell Pepper Sauce:
- ¼ cup olive oil
- 2 tsp. minced garlic
- ¼ cup sofrito
- 1 cup bell pepper (minced)
- 1 cup heavy cream
- salt and pepper to taste
Cook the shells and set aside. Cook the ground beef stew. In a small saucepan add the olive oil, sofrito, bell peppers and cook for 2-3 minutes. Add the tomato sauce, ground beef, and salt. Cook at medium heat for 8 minutes. Let cool and drain the excess juices from the meat. In a bowl add the ricotta cheese, cheddar, Parmesan, egg and mix until combined. Add the stewed ground beef and mix. Fill the shells with the meat and cheese mixture.
Prepare the pepper sauce: In a skillet add the olive oil, garlic and stir-fry and cook for 2-3 minutes. Add the bell peppers and sauté for 1-2 minutes and then add the heavy cream little by little cooking at medium temperature, season with salt and pepper to taste. Let cool and then run the sauce through the food processor until creamy. Place the stuffed shells in a baking dish and cover with the pepper sauce, drizzle with Parmesan cheese and bake for 20-25 minutes.
- 1 lb. Boiled pasta (spaghetti, Linguini, penne, bow ties)
- ¼ cup olive oil or butter
- ½ cup onion (minced)
- 8 slices of minced bacon
- 1 tsp. crushed garlic
- 2 cups squash boiled and mashed
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tbsp. minced fresh parsley
- salt and pepper to taste
Make the pasta. In a saucepan add water and salt to taste. Heat until boiling. Add the pasta and cook over medium heat for 5-7 minutes. Drain and set aside.
Prepare the sauce: in a saucepan add the oil or butter, heat and add the bacon and cook until golden brown. Add the onion, garlic and cook for 2 to 3 minutes. Add the pumpkin little by little, the heavy cream, Parmesan cheese and season to taste and cook for 3 to 5 minutes. Add the minced fresh parsley. Serve with the pasta.
- 2-3 fried and sliced ripe plantains
- ¼ cup olive oil
- 1 cup onion (minced)
- 8 eggs
- Salt to taste
ROASTED PEPPER SAUCE
- 1 cup roasted bell peppers
- ½ cup olive oil
- 1 tsp minced garlic
- Salt to taste
Prepare the Roasted Pepper Sauce. In the food processor mix the peppers, olive oil, garlic, salt to taste and mix until creamy. Set aside.
Heat the oven to 350 degrees and prepare a rectangular mold. Prepare the tortilla de maduritos. In a frying pan, add the olive oil, heat, add the chopped onions and sauté for several minutes. Cut the ripe ones into 1 ”pieces. In a container add the eggs and mix with salt to taste. Then add the onions and the ripe ones. Pour into the greased mold. Bake for 20-25 minutes. Let cool and cut into chunks and serve with the Roasted Pepper Sauce.
- ½ cup olive oil
- 1 cup fresh basil (minced)
- ¼ cup grated Parmesan cheese
- 1 tsp. crushed garlic
- 2 tbsp. Pine Nuts or minced walnuts
In the food processor mix all the ingredients of the pesto sauce until doughy.
Serve with your favorite pasta, meat, poultry or add to your recipes.
NOTE: Perfect to add to pasta or to add flavor to another recipe such as dips, poultry, shrimp and others.
