|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).
Results 1 - 10 of 42 for puerto rican
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Start by heating the oil in a pot at high heat, and when the oil is nice and hot, add the bacon. When the bacon is cooked but not crisp, add the ...
DOUGH: Combine all the dry ingredients in the bowl of an electric mixer; add all wet ingredients. Mix for about 3 minutes until well combined. Dough ...
Sofrito is a ... often used in Puerto Rican foods, which is ... over white rice or arroz con gandules (rice and pigeon peas). Enjoy.. This is delicious!
Mix all the ingredients in a bowl and pour in the bottle. Refrigerate until cold. Serve chilled. Note: You can make it without rum for the children. ...
In a saucepan add the oil, Sofrito, Sazon, salt, gandules, and water. Bring to a boil and add the rice. Cook thoroughly and enjoy. Que Viva Puerto Rico!
Clean and chop all of the above ingredients into small pieces. In a blender, drizzle a small amount of olive oil and add a handful of the peppers, ...
Mix the ingredients ... in a large glass decanter. Refrigerate and serve cold. This is our Christmas, New Year and The 3 Kings tradition in PUERTO Rico.
Preheat oven to 325 degrees. Grease a 10 inch tube pan, cover the bottom with chopped pecans. Mix cake ingredients together. Pour into tube pan. Bake ...
Preheat oven to 325 degrees. Grease and flour 10-inch tube pan. Sprinkle pecans over bottom of pan. Mix all cake ingredients together. Pour batter ...
About 3 hours before serving: 1. Rinse beans with running cold water and discard any stones or shriveled beans. In 5 quart Dutch oven over high heat, ...
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