|Puerto Rican Cookery|
|by Carmen Aboy Valldejuli|
Now in its 15th printing, Puerto Rican Cookery has become the standard reference on traditional native cookery (cocina criolla).
1 - 10 of 43 for campfire
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Place chopped sausage and olive oil into a skillet. Cook sausage about halfway through on a high heat (be careful it doesn't stick to pan). Add diced ...
In aluminum foil, put fresh yellow summer squash, sliced crosswise, white onions, and sliced green peppers. Drizzle olive oil on top of all, a bit of ...
Lay out veggies on a large piece of tin foil paper. Cut 6 med. thick slices of butter and lay over veggies. Add salt and pepper. Close foil paper so ...
Build campfire and heat pie ... place pizza in pie iron, butter sides out. Close iron and cook over fire. Watch carefully, they cook fast and burn easily.
Coat both halves of pie cooker with butter. Put a piece of bread on each half. Coat bread with about 3 tablespoons of sauce. Add cheese and ...
Cook bacon until crisp. Add onion and simmer until clear. Add 1 cup brown sugar and 1/4 cup vinegar. Cook until bubbly. Mix with beans and pinch of ...
Fry bacon then add remaining ingredients. Cook over low heat for about 10 minutes. Great!
Arrange beef cubes, carrot, potatoes, onion in heavy duty tin foil. (You can cut them the way you like.) Mix onion soup mix and water together. Pour ...
Take 3 strips of bacon and put across the fork of the stick forming a bowl. Cook over fire a few minutes until bacon sticks together. Crack egg and ...
Separate muscle from ... close to the campfire coals and quarter ... enough to cut with a fork. Enjoy like it as is or dip in your favorite seafood sauce.
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