I am putting together a cookbook for a local high school for their hispanic heritage month which is fast approaching in September. I have several recipes from family members and a couple of desserts from some friends. Have you any recipes to share??This would be a great opportunity to share our rich Puerto Rican culture and our delicious foods with others!! Let me know.
Is this cookbook just to browse and see how others cook or it is to encourage actual cooking. The following recipes are not very complicated and may encourage some to actually try to cook our wonderful food. I hope these help. Let me know any other way I can help. I like to cook. Mind: I said I like to cook -- not that I am an expert.
GOYA Arroz con Gandules
2 slices bacon, or 1/2 cup ham, chopped
1/2 cup onion, choped
1/2 cup green pepper, chopped
2 cloves garlic, minced
1 15 oz can Goya green pigeon peas, undrained
1 packet Sazon Goya con Culantro y Achiote
1/2 cup Goya tomato sauce
3 cups water
2 cups rice
Heat large skillet over medium heat. Add bacon, onion and peppers; cook 3 minutes. Stir in garlic and cook 2 minutes longer. Add remaining ingredients except rice. bring to a a boil. Stir in rice, cover. Reduce heat and simmer 20 minutes or until rice is tender. Serves 8.
Pollo con Papas al Horno
(Chicken Caribbean with potatoes)
1 large chicken (with seasoning*)
1/4 pound butter
2 pounds small potatoes
8 cups boiling water
Place chicken (breast down) in baking dish. Put half of butter inside. Spread the rest on the outside.
Bake for about 1 1/2 hours in preheated 350 oven.
Meanwhile: cook whole potatoes in salted water over moderate heat until done. Place potatoes surrounding chicken in pan. Baste occasionally until chicken is done.
*Seasoning: black pepper; garlic; oregano, salt; olive oil and vinegar. This is rubbed inside and outside of chicken
Platanos Maduros (Amarillos) Asados en su Cascara
Select very ripe plantains, with skins black. Wash and dry. Do not peel. Cut off ends of plantains and slit just the peel, lengthwise. Arrange on an aluminum baking sheet, lined with aluminum foil.
Cook in a 350 F preheated oven for 45 minutes or until fork-tender. Turn over once halfway through cooking time.
Frituras de Maiz a la Crema
(Creamed Corn Fritters)
1 cup flour
2 teaspoon baking powder
6 tablespoon sugar
1 teaspoon salt
1 large can cream corn
Combine all ingredients in listed order and mix well. Drop mixture by spoonful (tablesoon gives you large fritters and teaspoon gives you small fritters)into a heated frying pan with oil. Fry until golden. Remove and drain on paper towels.
Note: sugar and salt can be adjusted according to taste or completely ommitted.
Ensalada de Zanahorias y Pasas
(carrots and raisin salad)
3/4 lb. carrots
1/2 cup mayonnaise
1/8 teaspoon ground pepper (or to taste)
1 teaspoon onion powder
Grate carrots. Mix all indgredients well. Refrigerate until cold. When ready to serve, spoon over lettuce.
Arroz con Mantequilla y Ajo
(Rice with Butter and Garlic)
4 tablespoon butter
1 tablespoon garlic salt
2 cups long gran rice
4 cups boiling water
In heavy kettle (caldero) melt butter. Add garlic salt and rice and mix well over moderate heat. Add boiling water and bring to boil. Reduce heat to low, cover and cook for 25 minutes. Turn rice over from bottom to top and cook for about another 5 minutes uncovered.
Azucarado do China (Naranja)
1/4 cup fresh orange juice
1/4 melted butter
1 tablespoon grated orange rind
3 cups sifted powdered sugar
Mix and beat all ingredients unitl smooth. Frost cake.
Refresco de Frutas Frescas
(Fresh fruit punch)
1 cup fresh orange juice
1 cup fresh pineapple juice
1 cup fresh grapefruit juice
12 oz ginger ale
sugar (to taste) or can ommitted
Mix all ingredients and refrigerate. serve on ice.
Muchisimas gracias!! This is a cookbook that will primarily be distributed to the high school students, teachers and staff. As to how much cooking they are actually going to do I am not sure. The hispanic hertiage committee was planning to have a night full of latino dishes and a short performance by various students demonstrating latino culture via music and dance and art from various countries and carribean islands. We were planning to have the cookbooks in the form of a program. We are getting local businesses to sponsor the program by placing ads to cover the cost of printing. If you have any ideas or have participated in a committee such as this one I'd love to here your ideas. thanks,
P.S. I will update you as things move along.
I am also looking for puerto rican recipes. I am a young mother of 3 children, married to an "americano". My parent's were born in Arecibo, PR and I finally got to go there. (I Haven't been there since I was 5) all of us enjoyed it. I always cooked some spanish, but the bug has hit me to cook more for my little family. I know how to make pastilejos (SPELLED?) and a few other things. Please send me some good easy recipes. What I really like is the homemade white cheese that my mom use to make, I think it's yekeson.
Desperate to eat some authentic spanish food.
If there are any young mom's in my same situation in trying to blend two very different cultures into one. (with some very funny results) please corresponde.
The mofongo recipes are great. I'm looking for the recipe for the soft white homemade cheese (yekeson con lemon). Please my dream came true eating it with salty crackers, PRican coffee on the patio of my grandmother's home. With her telling me so many stories. thanks again!!!
You say: "pastilejos (SPELLED?)" : it is pastelillos....and; "yekeson": requesón, which is the same as cottage cheese. However, there is "queso del país", which is white cheese, made with the reg. chese ingred. and covered with "hojas" sometimes also known as "queso de hojita".
Could you be specific?? Could help...
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