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  • AIR FRYER CHICKEN WINGS

    Ingredients: 2 lb All natural frozen chicken wings sections. 1 cup Slow simmer Honey BBQ Sauce. 1/8 tsp Paprika. 1/8 tsp Cayenne pepper. 1/8 tsp Meat Tenderizer. 1 tsp Complete Seasoning. 1/8 tsp Zatarains Blackened seasoning. Directions: Mix all dry … Continue reading

  • hispanic yellow rice

    ARROZ CON POLLO

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  • BACON BUNS

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POLYNESIAN CHICKEN AND RICE

Ingredients:

  • 1 can (20 oz) Pineapple Chunks.
  • 1/2 cup Golden Raisins.
  • 1/2 cup sliced Green Onions.
  • 2 tsp finely chopped fresh ginger or 1/2 tsp ground ginger.
  • 1 garlic clove, finely chopped.
  • 3 cups cooked white or brown rice.
  • 2 cups chopped cooked chicken breast or turkey breast.
  • 2 tbs low-sodium soy sauce.

Directions:

  1. Drain pineapple; reserve 4 tbs juice.
  2. Heat 2 tbs reserved juice over medium heat in large, nonstick skillet. Add raisins, green onions, ginger and garlic; cook and stir 3 minutes.
  3. Stir in pineapple, rice, chicken, soy sauce and remaining 2 tbs juice. Cover; reduce heat to low and cook 5 minutes more or until heated through. Garnish with cherry tomatoes and green onions, if desired.

Yield: 4 servings.

MACARONI AND CHEESE DIJON

Ingredients:

  • 1 1/4 cups milk.
  • 12 oz. Cheddar cheese spread, cubed.
  • 1/2 cup Dijon Mustard.
  • 1/3 cup sliced green onions.
  • 6 slices bacon, cooked and crumbled.
  • 1/8 tsp ground red pepper.
  • 12 oz. macaroni pasta, cooked.
  • 1 (2.8 oz) can French fried onion rings.

Directions:

  1. In medium saucepan at low temperature heat milk, cheese and mustard until cheese melts and mixture is smooth. Stir in green onions, bacon and pepper; remove from heat.
  2. In a large bowl, combine hot pasta and cheese mixture, tossing until well coated; spoon into greased 2 quart casserole and cover.
  3. Bake at 350°F for 15 to 20 minutes. Uncover and stir; top with onion rings. Bake uncovered for 5 minutes more.
  4. Let stand 10 minutes before serving.

Yield: 6 servings

ITALIAN BEEF

SLOW COOKER

Ingredients:

  • 1 boneless beef rump roast (3 to 5 pounds)
  • 1 can (14 oz.) beef broth.
  • 2 cups Italian mix mild giardiniera.
  • 8 crusty Italian bread rolls, split.
  • Cheese spread (optional).

Directions:

  1.  Place beef in slow cooker; add broth and giardiniera. Cover and cook on LOW 10 hours.
  2. Remove beef to large cutting board; shred with two forks. Return beef to cooking liquid; stir to blend. To serve, spoon beef and sauce onto rolls. If you like put cheese spread onto bread.

    Yield: 8 servings.




MAPLE-RASPBERRY PANCAKE

SLOW COOKER

Ingredients:

  • 2 cups pancake mix.
  • 1 cup water.
  • 1/2 cup maple syrup, plus additional for serving.
  • 1 cup fresh raspberries.
  • 3 tbs chopped pecans, toasted.
  • 2 tbs butter, melted 

Directions:

  1. Brush inside of 4 to 5 quart oval slow cooker with the butter. Combine pancake mix, water and 1/2 cup syrup in large bowl; stir to blend.
  2. Pour half of batter into slow cooker; top with half of raspberries and half  of pecans. Pour remaining half of batter over top; sprinkle with remaining  raspberries and pecans.
  3. Cover; cook on high 1 1/2 to 2 hours or until pancake has risen and is cooked through. Turn off heat. Let stand, uncovered, 10 to 15 minutes. 
  4. Remove pancake from slow cooker; cut into eight pieces. Serve with additional syrup. 

Yield: 8 servings

BACON POTATO SALAD

Ingredients:

  • 8 cups cubed peeled cooked potatoes.
  • 3 hard cooked eggs, chopped.
  • 10 bacon strips, cooked and crumbled.
  • 1 packet (8 oz.) French onion dip.
  • 1/2 cup dill pickle relish.
  • 1/2 tsp salt.
  • 1/2 tsp pepper.
  • 2 strip green onion, chopped for garnish

Directions:

  1. In a large bowl, combine the cooked potatoes, bacon and eggs.
  2. In a small bowl, combine the dip, pickle relish, salt and pepper.
  3. Stir into potatoes mixture. Cover and refrigerate for at least 2 hours. Garnish with green onions.

Yield: 10 servings.

VEGETARIAN PAELLA

Ingredients:

  • 1 tbs olive oil.
  • 1 medium onion, chopped.
  • 1 red bell pepper, diced.
  • 1 green bell pepper, diced.
  • 3 cloves garlic, minced.
  • 1 packet Sazon Goya with azafran.
  • 1/2 tsp paprika.
  • 1 cup uncooked long grain white rice.
  • 3 cups water.
  • 1 can (15 oz.) chick-peas (garbanzo beans), rinsed and drained.
  • 14 oz. artichoke hearts in water, drained, cut into halves.
  • 1 zucchini, chopped.
  • 1 cup frozen green peas.
  • 1 1/2 tsp grated lemon peel.

Directions:

  1. Preheat oven to 375°F. Heat oil in large paella pan or heavy, ovenproof skillet over medium-high heat. Add onion and bell peppers; cook and stir about 7 minutes.
  2. Add garlic, paprika and Zason Goya; cook 3 minutes. Add rice; cook and stir 1 minute. Add water; chick-peas, artichoke hearts, zucchini, green peas and lemon peel; mix well.
  3. Cover and bake 25 minutes or until rice is tender.

Yield: 6 servings.

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