Author
Cielito Rosado
Browsing
CRUST
- 1 ½ cup graham crackers (crushed)
- 1 stick butter (melted)
COCONUT MIX
- 3 pkg. 8 oz. each cream cheese
- 2 cup grated coconut
- ½ cup coconut milk
- ¾ cup granulated sugar
- 1 tsp. lemon zest
- 1 tsp. vanilla extract
- 2 sachets unflavored gelatin
- ½ cup water
- 1 cup heavy cream whipped to the point of snow
Prepare the gelatin: In a medium container, mix the unflavored gelatin with the water and heat in the microwave for 35 seconds. In the food processor, mix the cream cheese, coconut, coconut milk, condensed milk, and lemon zest until creamy. Add the gelatin and vanilla and mix until combined. Pour the mixture into a container and add the heavy cream whipped to the point of snow in an enveloping way.
Pour the mixture into the pan over the cookie crust. Leave in the refrigerator for several hours until you get enough consistency to unmold and serve. You can decorate with toasted grated coconut.
NOTE: You can substitute the sugar for 1 can of condensed milk.
- 4 cups coconut milk
- ½ cup sugar
- green lemon peel
- 1 tbsp. Butter
- ¾ cup rice flour
- pinch of salt
In a saucepan add all the ingredients and cook at medium temperature, stirring constantly, until thick and add a pinch of salt.
Remove the lemon peels, pour into cups and serve with grated cinnamon powder.
- 4 lbs. turkey breast fillet
- 2 lbs. turkey hip fillet
- Marinade: 1 tbsp. salt (2 tbsp. crushed garlic,)
- 2 tsp. Fresh oregano (1/4 tsp. black pepper (optional))
- ¼ cup olive oil
- 3 cooked pork or turkey sausages
- 20 stuffed olives
- 1 lb. fried ripe plantain
- 8 oz. bell pepper (minced)
- 12 slices of bacon
In a small container mix all the marinade ingredients and set aside. Lay the turkey breast fillets on a flat surface and cover with plastic wrap. With the help of a flat pot, flatten the breast fillets (without breaking them) by tapping until smooth and fine. Repeat for the hip fillets. Then marinate the breast and hip fillets.
Use a sheet of thick aluminum foil. Grease the sheet of aluminum foil and lay the bacon side by side to form a surface. On the bacon, place the breasts next to each other as well as the hip fillets, forming a surface that covers the entire bacon. Then place the longanizas side by side, the olives, ripe and bell pepper. With the help of the aluminum foil, roll it up carefully, squeezing and rolling it into a large roll. Wrap with the aluminum foil and re-roll with another sheet of aluminum foil.
Heat the oven to 350 degrees. Place the roll on a baking sheet with a grill.
Bake for 1 ½ hour. Let cool and then remove the aluminum foil. Return to the grill pan and cook for 15 minutes until the bacon is golden brown. Chill for at least ½ hour then slice and serve with your favorite sauce.
NOTE: This recipe can be prepared in smaller portions, using the same ingredients you can make rolls with turkey cuts from 1/2 to 1 lb. and enjoy this recipe. Ideal for small families.
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
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.
- 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
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.
- 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
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.
- 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
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.
- 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
- 1½ cup gouda cheese grated
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.
- 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
- 20 crackers
- 10 candies
- miniature pretzel cookies
- sugar eyes
- peanut butter
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!
