Cuisines of Puerto Rico & neighbors.
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Jorge

San Juan, Puerto Rico

#233 Nov 30, 2010
Dulce wrote:
I buy the sofrito already made in a jar and mix it with leftovers for My chanchos they love it
LOL
HairyGuy

Los Angeles, CA

#234 Dec 28, 2010
** El Pastel de Coco es (Coconut pie).
----------

El mofongo cubano se llama "fufu de platano"
y yo aprendi a hacerlo al estilo Camagueyano agregandole tambien chicharrones.

A mi me gustan todos; cubano, dominicano, y puertorriqueno.

Y el pudin de pasta de guayaba es lo mas simple de preparar:

Ingredientes:
----------

1 paquete de pan lasqueado o un pan cubano
2 latas de leche condensada
2 latas de leche evaporada
1 cucharada de extracto de vainilla
4 huevos
1/2 barra de mantequilla
1/2 barra de pasta de guayaba

Procedimiento:
----------

Picoteas bien pequeno el pan y lo pones en la bandeja de hornear, agregale la pasta de guayaba picada en pequeno pedasos y tambien la mantequilla picada en pequeno pedasos. En la batidora/licuadora, bates la leche, vainilla y huevos y se lo agregas tambien al pan, lo revuelves bien con una cuchara y lo pones a honear como por una hora a 350 de temperatura. Hay veces uso dulce de coco (1 lata) en ves de guayaba. La bandeja de hornear como de 9 x 2, mas o menos.

*** Receta por Marimercy.

Dave-Lopes

Since: Jun 08

Plantation

#235 Dec 28, 2010
HairyGuy wrote:
** El Pastel de Coco es (Coconut pie).
----------
El mofongo cubano se llama "fufu de platano"
y yo aprendi a hacerlo al estilo Camagueyano agregandole tambien chicharrones.
A mi me gustan todos; cubano, dominicano, y puertorriqueno.
Y el pudin de pasta de guayaba es lo mas simple de preparar:
Ingredientes:
----------
1 paquete de pan lasqueado o un pan cubano
2 latas de leche condensada
2 latas de leche evaporada
1 cucharada de extracto de vainilla
4 huevos
1/2 barra de mantequilla
1/2 barra de pasta de guayaba
Procedimiento:
----------
Picoteas bien pequeno el pan y lo pones en la bandeja de hornear, agregale la pasta de guayaba picada en pequeno pedasos y tambien la mantequilla picada en pequeno pedasos. En la batidora/licuadora, bates la leche, vainilla y huevos y se lo agregas tambien al pan, lo revuelves bien con una cuchara y lo pones a honear como por una hora a 350 de temperatura. Hay veces uso dulce de coco (1 lata) en ves de guayaba. La bandeja de hornear como de 9 x 2, mas o menos.
*** Receta por Marimercy.
Hi HG. I'm so glad to see you have revived this old recipe thread of yours, one again, so that all of us can learn how to cook and eart well with many wonderful and delisciuos repcipes at hand mostly yours and many shared byt other aficionados....

“GOD IS AWESOME!!!!!!!”

Since: May 07

DON'T DREAM IT'S OVER.........

#236 Dec 29, 2010
HairyGuy wrote:
** El Pastel de Coco es (Coconut pie).
----------
El mofongo cubano se llama "fufu de platano"
y yo aprendi a hacerlo al estilo Camagueyano agregandole tambien chicharrones.
A mi me gustan todos; cubano, dominicano, y puertorriqueno.
Y el pudin de pasta de guayaba es lo mas simple de preparar:
Ingredientes:
----------
1 paquete de pan lasqueado o un pan cubano
2 latas de leche condensada
2 latas de leche evaporada
1 cucharada de extracto de vainilla
4 huevos
1/2 barra de mantequilla
1/2 barra de pasta de guayaba
Procedimiento:
----------
Picoteas bien pequeno el pan y lo pones en la bandeja de hornear, agregale la pasta de guayaba picada en pequeno pedasos y tambien la mantequilla picada en pequeno pedasos. En la batidora/licuadora, bates la leche, vainilla y huevos y se lo agregas tambien al pan, lo revuelves bien con una cuchara y lo pones a honear como por una hora a 350 de temperatura. Hay veces uso dulce de coco (1 lata) en ves de guayaba. La bandeja de hornear como de 9 x 2, mas o menos.
*** Receta por Marimercy.
HG con esto te lo digo todo: MUAH!!!!!!

“America la bella!!”

Since: Jan 07

que Dios te bendiga

#237 Dec 29, 2010
A mi me encanta el Mangu Dominicano....y el chicharon de pollo de ellos. En sto domingo en el Rest. Norma...que delicia!
HairyGuy

Los Angeles, CA

#238 Dec 29, 2010
Dave-Lopes wrote:
<quoted text>Hi HG. I'm so glad to see you have revived this old recipe thread of yours, one again, so that all of us can learn how to cook and eart well with many wonderful and delisciuos repcipes at hand mostly yours and many shared byt other aficionados....
Hola Familia,

Actually this thread belongs to everyone who contributed to it and to those whom utilize it.

The objective of creating this thread was and continues to be to document and preserve recipes that will sustain the test of time.

Due to fast foods franchises, the assimulation of cultures and peoples unwillingness to experiment with cooking there is a high probability that our Puerto Rican, Cuban, Dominican, and all Afro- Caribean cuisines might be lost in generations to come.

By preserving these recipes we preserve our cultural identiy via flavors and comfort foods of our " Abuelitos ".

As long as people enjoy delicious foods this is relevant not old or new.

** Let us all make a resolution to represent our cultures in the most positive light.


Let us all perpetuate our " Latin Thing " via music , dance , song and foods.

In doing this we perpetuate ourselves thus avoiding extinction.

** Peace to all this coming year.

HG
HairyGuy

Los Angeles, CA

#239 Dec 29, 2010
Marimercy wrote:
<quoted text>
HG con esto te lo digo todo: MUAH!!!!!!
Que cosa es MUAH ?
Dave Lopes

Fort Lauderdale, FL

#240 Dec 29, 2010
HairyGuy wrote:
<quoted text>
Que cosa es MUAH ?
That's a Topix virtual kiss.
roveg

United States

#241 Jan 1, 2013
HG:¿conoces de alguna receta para hacer pasteles gourmet de platano o de yuca que contenga leche evaporada enla receta? Leí tu receta #11 pero no das las cantidades específicas. Además me interesa
los pasteles que se hierven.
Probe uno, hace muchos años, y el sabor era único y la textura era sumamente suave.
Gracias por tu ayuda.
HairyGuy

Los Angeles, CA

#242 May 5, 2013
**** Shrimp Stew ****

Cocido de Camarones Criollo.

Ingredients:



1 tbsp annatto oil
2 tbsp olive oil
¼ cup basic recaito
3 bay leaves
½ cup alcaparrado
3 ounces smoked ham, diced
1 cup tomato sauce
1 16-ounce can Italian Style, whole tomatoes, drained and roughly chopped
2 pounds medium shrimp, peeled and cleaned
½ cup peas
2 teaspoons salt
2 teaspoons black pepper

Procedure:

Combine annatto and olive oils and heat in a soup pot.

Add the recaito, bay leaves, alcaparrado, and ham. Saute over medium-high heat for 3 minutes.
Add the tomato sauce and canned tomato.

Bring the mixture to a boil, reduce the heat to medium, and add the shrimp and peas. Cook until the shrimp turn pink, about 5 minutes.

Stir in salt and pepper and cook 2 minutes more.

Serve, garnish with chopped cilantro.



http://www.elboricua.com/recipes_ShrimpStew.h...
HairyGuy

Los Angeles, CA

#243 May 5, 2013
*** Pollo (Chicken) Fricassee ***
from Puerto Rico.

--- Ingredients:


1 pound chicken drumsticks

1 tablespoon adobo seasoning

1/2 (.18 ounce) packet sazon seasoning

1/2 teaspoon salt

5 large red potatoes, peeled and thickly sliced

1 large red bell pepper, seeded and chopped

1 large green bell pepper, seeded and chopped

1 large onion, chopped

5 cloves garlic, minced

1 bunch fresh cilantro, chopped

2 tablespoons olive oil

1/2 cup dry red wine

1 teaspoon ground cumin

1 teaspoon dried oregano

---- Directions:

1. Wash the chicken and pat dry; place into a large bowl.

Season with adobo seasoning, sazon seasoning, and salt. Place the legs into a slow cooker, and cover with the potato slices.

2. Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves.

3. Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.

(Original recipe makes 4 servings)

----------
http://allrecipes.com/Recipe/Pollo-Chicken-Fr...
HairyGuy

Los Angeles, CA

#244 Aug 27, 2013
*** Puerto Rican cooking ***

This a predominently video cooking thread initiated by El Cacique/TPMP.

They compliment this site in the quest for Puerto Rican foods.

http://www.topix.com/forum/world/puerto-rico/...

Enjoy!
HairyGuy

Los Angeles, CA

#245 Aug 27, 2013
**** Puerto Rican Pasteles ****

http://www.puertoricanpasteles.com/about.html

This link is exclusively dedicated to the Puerto Rican Pasteles and all it's variations.
----------

**** Puerto Rican Pasteles ****

http://www.puertoricanpasteles.com/about.html
-------
all you ever wanted to know about Pasteles and more!

http://www.puertoricanpasteles.com/about.html
Hairyguy

Anaheim, CA

#246 Oct 14, 2016
Familia , the holidays are on the horizon for sake of keeping our savored Borinqueño alive lets out some recestas down and pass it on. Que viva mi Gente. .........HG
HairyGuy

Anaheim, CA

#247 Dec 8, 2016
Coquito time is here. Now until " El dia de los Reyes ," Enero 6. Be safe , please do not drink and drive.

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