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Cielito Rosado

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RIPE PLANTAIN CAKE

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Servings 10 Servings

Ingredients

  • 1 pie dough
  • 2 medium ripe plantains fried and chopped
  • ¼ cup olive oil
  • ½ cup onion (minced)
  • 1 tsp. crushed garlic
  • 6 slices of bacon (chopped and sautéed)
  • ½ cup fresh coriander (minced)
  • 1 cup grated Swiss cheese
  • 3 eggs
  • ¾ cup light cream
  • ¼ tsp. nutmeg
  • ½ tsp. Salt

Instructions 

  • In a skillet add the olive oil, heat, add the onion, garlic and cook for 1 to 2 minutes.
  • In a container, mix the minced ripe with the sautéed bacon, onion, garlic, grated Swiss cheese and coriander. Leave aside. In another container, mix the eggbeater, light cream, salt and nutmeg.
  • Heat the oven to 350 degrees. Spoon dough into 9 ”pie pan. Add the banana mixture. Pour the milk and egg mixture over the plantains.
  • Bake for 30-40 minutes.
  • NOTE: You can prepare in 3 ”molds. Cut dough into 3 ”size and arrange in each greased pan. Pour the ripe mixture into each mold and then top with the eggbeater mixture and light cream. Bake for 20-25 minutes. Makes 12 tart cakes.
Course: Savory Cakes

YAUTÍA FRITTERS

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Prep Time 15 minutes
Cook Time 20 minutes
Servings 30 Servings

Ingredients

  • 2 cups grated white yautía
  • ½ cup grated Parmesan cheese
  • 1 tsp. crushed garlic
  • 2 tbsp. olive oil with achiote

Instructions 

  • In a medium container mix the grated yautía with the rest of the ingredients and season to taste.
  • In a deep skillet add the oil. Heat and pour the mixture by tablespoons and fry until golden brown.
Course: Fritters

YAM FRITTERS

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Ingredients

  • 1 lb. yam boiled and mashed
  • 1 cup grated Parmesan cheese
  • ¾ cup cake flour
  • 1 egg
  • 1 tsp. Salt
  • 4 cups corn oil for frying

Instructions 

  • In a medium saucepan add 4 cups of water and salt to taste. Add the yams and cook over medium heat for 20 minutes. Drain and mash the yam.
  • Prepare the frituritas. In a medium container, add the boiled and mashed yams. Add the rest of the ingredients, mix until it forms a doughy mixture and season to taste.
  • Pour the corn oil into a skillet and heat. Pour the frying mixture by tablespoons and fry until golden brown.
  • Serve with your favorite sauce.

PUMPKIN FRITTERS

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Prep Time 15 minutes
Cook Time 30 minutes
Servings 25 Servings

Ingredients

FRITTERS

  • 2 cups squash boiled and mashed
  • 1 cup wheat flour
  • 1 tsp. baking powder
  • 4 oz condensed milk
  • ½ tsp. cinnamon powder
  • 1 medium whole raw egg
  • ¼ tsp. Salt

CANDY AND CINNAMON SAUCE

  • 8 oz. condensed milk
  • 3 tbsp. fresh milk
  • 1/2 tsp. cinnamon powder
  • pinch salt
  • Corn oil for frying

Instructions 

  • Prepare the frituritas mixture. In a container, add the boiled and mashed pumpkin. Add the wheat flour, baking powder and mix until it forms a doughy mixture. Add the condensed milk, cinnamon, raw egg, a pinch of salt and mix until combined. Leave in the refrigerator until frying time.
  • Prepare the Caramel and Cinnamon Sauce: In a saucepan, add the condensed milk and cook at low temperature, stirring constantly, until it begins to reduce and become thicker. Remove from the stove and add the cinnamon and milk little by little, stirring constantly and set aside.
  • In a deep frying pan heat oil. Pour the mixture by spoonfuls and fry until golden brown and serve immediately and accompany with the sauce and the Caramel and Cinnamon sauce
  • NOTE: You can use canned pumpkin. You can also bake the squash to make the squash more consistent and flavorful. To bake the pumpkin you can place the pumpkin in large pieces and with the peel. On a baking sheet, place the pumpkin skin side down, cover with aluminum foil and bake at 350 for 35 minutes or until tender. You remove the crust, the pestles and use in the recipe.
Course: Fritters

RISOTTO CROQUETTES

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Ingredients

CROQUETTES

  • ½ lb. arborio rice
  • 2 tbsp. olive oil
  • 2 tbsp. Butter
  • 1/2 cup onion
  • 1/2 cup bell pepper (minced)
  • 1 garlic clove minced
  • 8 oz. desalted and boiled cod
  • ½ cup white wine
  • ¼ cup heavy cream
  • 1 cup chicken broth
  • 1 tbsp. parsley
  • 2 tbsp. Parmesan

BREADING

  • 1/2 cup wheat flour
  • 4 eggs
  • 1 cup panko

MORRON PEPPER AND PARMESAN SAUCE

  • ¼ cup olive oil
  • 2 garlic cloves minced
  • ½ cup onion (minced)
  • ½ cup bell pepper (minced)
  • 1 tbsp. wheat flour
  • ½ cup milk
  • 2 tbsp. grated parmesan cheese
  • Salt to taste

Instructions 

  • Make the sauce. In a frying pan, add the olive oil, heat, add the garlic, onion, bell pepper and cook for 2-3 minutes. Add the wheat flour and then add the milk little by little, Parmesan cheese and salt to taste. Cook for several minutes until thick. Let cool, go through the food processor and set aside.
  • Prepare the risotto. In a saucepan, add the butter, olive oil, heat, add the onion and garlic. Cook over medium heat until golden brown. Add the boiled and shredded cod and sauté for several minutes. Add the arborio, half the broth, cream, white wine and cook over medium heat for 15 minutes. Add the rest of the broth and parsley, Parmesan cheese and cook for 15 minutes. Let it cool. Leave in the refrigerator for several hours.
  • Take the mixture by tablespoons and form the croquettes (in the form of balls). Go through wheat flour, then egg and then cover with panko.
  • Leave in the refrigerator or freezer until it's time to cook.
  • Fry in corn oil until golden brown. Serve with the Bell Pepper and Parmesan Sauce.
Course: Fritters

CHEESE BALLS

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Prep Time 15 minutes
Cook Time 35 minutes
Servings 25 Servings

Ingredients

  • 2 cups ball cheese
  • 4 tbsp. cake flour
  • 2 egg whites
  • oil for frying

Instructions 

  • Put the ball cheese and the cake flour into the food processor and mix for 6-8 seconds. Pour into a medium container. With the help of a wire whisk or electric mixer, beat the whites until stiff. Pour the beaten whites over the grated ball cheese and mix in an enveloping way until it forms a doughy mixture. Take the mixture by tablespoons and form the balls.
  • Fry in oil until golden brown and serve immediately.
  • Accompany with your favorite sauce.
Course: Fritters

GUAVA MOUSSE

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Ingredients

  • 7 oz. guava pulp
  • 8 oz. softened cream cheese
  • cup sugar
  • ¼ cup water
  • 1 sachet unflavored gelatin
  • ½ cup heavy cream whipped until stiff

Instructions 

  • In a medium container add the cream cheese. With the help of a wire whisk, beat the cream cheese until smooth, add the sugar, mix until smooth and creamy. Add the guava pulp and mix.
  • In a microwave-safe mug, add the water, the unflavored gelatin and cook for 30 seconds. Add to the guava mixture and mix quickly.
  • Beat the heavy cream with a wire whisk until it rises and is creamy to the point of snow. Add to the guava mixture in an enveloping form. Leave in the refrigerator for at least 1 hour. Pour the mixture into a pastry bag using your favorite tip and fill the glasses with the guava mousse. Garnish with peppermint leaves or use pieces of guava.
Course: Dessert

CHOCOLATE COVERED STRAWBERRIES CHEESECAKE BITES

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Prep Time 10 minutes
Servings 28 Servings

Ingredients

  • 1 sachet of unflavored gelatin
  • ¼ cup water
  • ½ cup heavy cream
  • ½ cup strawberries (chopped)
  • 8 oz. cream cheese
  • ½ cup granulated sugar
  • 1 cup sour cream
  • 1 tbsp. vanilla extract

Chocolate cover:

  • 1 cup dark chocolate chips
  • 2 tbsp. shortening or coconut oil

Instructions 

  • Prepare the cheesecake: In a microwave-safe mug, add the unflavored gelatin and dissolve with the water. Heat in the microwave for 30 seconds. Mix and let cool.
  • In the food processor, mix the cream cheese with the granulated sugar, strawberries and sour cream until creamy. Then add the gelatin and mix for a few seconds.
  • Pour the cheesecake mixture into 1½-ounce cups, cover with a sheet of aluminum foil, make an incision in the center of the paper in each cup, and insert a scoop or spoon. Put in the freezer for at least 4-5 hours.
  • Prepare the deck. In a microwave safe mug, add the dark chocolate chips with the coconut oil or butter. Heat for 40 seconds. Remove from the microwave and mix quickly until the chocolate is melted. Let cool and then cover each cheesecake popsicle with the melted chocolate.
  • Little ear. You can decorate with chopped walnuts.
Course: Dessert

COCONUT PUDDING

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Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 2 cans of 13.5 oz. coconut milk
  • ½ cup fresh milk
  • ½ cup sugar
  • 2 cinnamon sticks
  • ½ cup cornstarch (cornstarch)
  • cinnamon powder to decorate

Instructions 

  • In a medium saucepan add the coconut milk, sugar, sliced ​​cinnamon and cook for several minutes until boiling.
  • In a cup mix the cornstarch (cornstarch) with the fresh milk and pour into the saucepan, beating constantly with a wire whisk and cook until thick. Remove the cinnamon sticks.
  • Serve the tembleque in glasses or glasses, letting it rest. Decorate with cinnamon powder. Leave in the refrigerator until serving time.
  • NOTE: If you like a thicker consistency, you can use up to 2/3 cup of cornstarch.
Course: Dessert

TIERRITA

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Prep Time 15 minutes
Servings 16 Servings

Equipment

  • 16 glass molds in 2 ½ oz. pots

Ingredients

  • 1 box instant vanilla pudding
  • 1 ½ cup milk
  • 1 pkg 8 oz. cream cheese
  • ½ cup milk
  • ¼ cup confection sugar
  • 1 sachet unflavored gelatin
  • ¼ cup water
  • 1 cup heavy cream (whipped)
  • 16 oz. crushed chocolate chip cookies
  • sweets in the shape of little flowers and worms

Instructions 

  • In a medium microwave-safe container, mix the instant pudding with the milk. Cook at maximum temperature (high) for 2-3 minutes. Let cool.
  • In the food processor, mix the cream cheese with the confectioners' sugar until creamy. In a microwave container mix the gelatin with the water and cook at medium heat for 30 seconds and add to the pudding mixture. Leave in the refrigerator for at least 1 hour. Then add the heavy cream in an enveloping way.
  • Put ½ tablespoon of the crushed cookies into each mold. Pour the mixture into each mold and cover with the rest of the crushed cookies. Decorate with sweets in the shape of flowers, worms or your favorite candy.
  • Leave in the refrigerator until serving time.
Course: Dessert