Yes, I found it....Gracias
and I and another customer turned the store upside for cottage cheese to no avail.
- Thread starter bronzeallspice
- Start date
Holiday Recipe Swap
Yes, I found it....Gracias
and I and another customer turned the store upside for cottage cheese to no avail.
"Bronze", when you get as old as I am, will you be called, "BronzeOLDspice"?????????
CCCCCCCCCCCCCCCCCCCCCC[/QUOTE
More like BronzeNOspice!
Bronzie if those pics of your flan and your recipes are half as good in real life as they are in the computer you will never lose your spice.
DV8 Im going to have to go to the lower east side to get piergogi today thanks for writing that
HOLIDAY FRUITCAKE RECIPE
You will need the following; a cup of water, a cup of sugar, flour, 4 large brown eggs, two cups of dried fruit, a teaspoon of salt, a cup of brown sugar, lemon juice, nuts, and a bottle of Jack Daniels whiskey.
Sample the whiskey and check the quality.
Take a large bowl. Check the whiskey again. To be sure it is the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl.. Add one teaspoon of sugar and beat again.
Make sure the whiskey is still okay. Cry another tup. Turn off the mixer. Beat two leggs and add to the bowl and chuck in the cup of dried fit. Mix on the turner. If the fired druit gets stuck in the beaterers, pry it loose with a drewscriver.
Sample the whiskey and check for tonsisticity. Next, sift two cups of salt. Or something. Who cares? Check the whiskey. Now sift the lemon uice and strain your nuts. Add one table. Spoon. Of sugar of something. Whatever you find.
Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out of the window. Check the whiskey again and go to bed.
You will need the following; a cup of water, a cup of sugar, flour, 4 large brown eggs, two cups of dried fruit, a teaspoon of salt, a cup of brown sugar, lemon juice, nuts, and a bottle of Jack Daniels whiskey.
Sample the whiskey and check the quality.
Take a large bowl. Check the whiskey again. To be sure it is the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl.. Add one teaspoon of sugar and beat again.
Make sure the whiskey is still okay. Cry another tup. Turn off the mixer. Beat two leggs and add to the bowl and chuck in the cup of dried fit. Mix on the turner. If the fired druit gets stuck in the beaterers, pry it loose with a drewscriver.
Sample the whiskey and check for tonsisticity. Next, sift two cups of salt. Or something. Who cares? Check the whiskey. Now sift the lemon uice and strain your nuts. Add one table. Spoon. Of sugar of something. Whatever you find.
Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out of the window. Check the whiskey again and go to bed.
I saw a tv-show yesterday where a doctor came to explain how you can reach "inner peace" by finishing tasks you started. So I looked around the house a bit, and finished of half a bottle of gin, haf a botttle of baileys, a rottle of wum, a big of prangles, had a chacalote ceek, and a peece of chiese... u gat no cleu how greet i veel... an ow piceful...
BelgianK
BelgianK
Baccala casserole?
Maybe someone can help me with a recipe. I am NOT a big lover of Baccala but a few years ago I was visiting some friends over Christmas Holiday and someone made a dish with salted cod which had soaked all night in water. Then if I remember it was served as a casserole with tomatoes, potatoes, celery and olives. My friend can't recall who made the dish or even the recipe. We always have Baccala at the mother in-laws and I thought this may be a good way to try it. Not sure if anyone is familiar with this way of serving Baccala.
Maybe someone can help me with a recipe. I am NOT a big lover of Baccala but a few years ago I was visiting some friends over Christmas Holiday and someone made a dish with salted cod which had soaked all night in water. Then if I remember it was served as a casserole with tomatoes, potatoes, celery and olives. My friend can't recall who made the dish or even the recipe. We always have Baccala at the mother in-laws and I thought this may be a good way to try it. Not sure if anyone is familiar with this way of serving Baccala.
One of my favorite desserts...
Crepes Suzettes a la DR...
- take big bowl and throw in a cup of flour, whole milk, 2 eggyokes, a pinch of salt, white sugar (2 big tablespoons), and vanilla extract to your liking. I do not really measure the milk. The resulting batter should be silky, and quite runny, as you want the crepes to be thin. Whisk everything together until you get a smooth batter with no lumps.
- take non-stick pan, melt a bit of butter in it, and take excess butter out with papertowel. Keep towel.
- pour enough batter into middle of pan, so you can tilt and turn the pan in order to fill the bottom with a nice thin layer of batter.
- as soon as top shows signs of drying, flip crepe... and bake other side for matter of seconds (like 15...)
Probably the first one will be a disaster, unless you have a fantastic pan. Do not worry, take it out, eat it, it will look like **** but taste fine, take your papertowel, and go over the bottom of the pan. Start over, and make crepes until batter is finished.
Put crepes aside.
The sauce...
-Pour 1 quart of Rica Naranja juice con azucar (the white and orange boxes) in a saucepan, add 1 or 2 cinnamon-sticks, and boil it down to half. If you have a real sweet tooth add some sugar, but I do not.
Fold crepes into 4, so you get the shape of a piece of pie.
Throw into pan, with just a hint of butter...
Heat them up a bit...
Take your bottle of brugal, taste it to make sure it did not go off...
Pour a generous slug of rum over the crepes, and nuke your house...
Add the sauce, after taking out the cinnamon-sticks...
Once the sauce starts bubbling... put on plates and get drunk eating...
Normally this is made with Grand Marnier or Triple Sec, and yes, the result is a bit better. But believe me even with the rum it is a great dessert. I tried it 2 days ago with Punta Cana Rum Viejo, and that was almost as good as the grand marnier, as the rum has a fruity taste.
BelgianK
Crepes Suzettes a la DR...
- take big bowl and throw in a cup of flour, whole milk, 2 eggyokes, a pinch of salt, white sugar (2 big tablespoons), and vanilla extract to your liking. I do not really measure the milk. The resulting batter should be silky, and quite runny, as you want the crepes to be thin. Whisk everything together until you get a smooth batter with no lumps.
- take non-stick pan, melt a bit of butter in it, and take excess butter out with papertowel. Keep towel.
- pour enough batter into middle of pan, so you can tilt and turn the pan in order to fill the bottom with a nice thin layer of batter.
- as soon as top shows signs of drying, flip crepe... and bake other side for matter of seconds (like 15...)
Probably the first one will be a disaster, unless you have a fantastic pan. Do not worry, take it out, eat it, it will look like **** but taste fine, take your papertowel, and go over the bottom of the pan. Start over, and make crepes until batter is finished.
Put crepes aside.
The sauce...
-Pour 1 quart of Rica Naranja juice con azucar (the white and orange boxes) in a saucepan, add 1 or 2 cinnamon-sticks, and boil it down to half. If you have a real sweet tooth add some sugar, but I do not.
Fold crepes into 4, so you get the shape of a piece of pie.
Throw into pan, with just a hint of butter...
Heat them up a bit...
Take your bottle of brugal, taste it to make sure it did not go off...
Pour a generous slug of rum over the crepes, and nuke your house...
Add the sauce, after taking out the cinnamon-sticks...
Once the sauce starts bubbling... put on plates and get drunk eating...
Normally this is made with Grand Marnier or Triple Sec, and yes, the result is a bit better. But believe me even with the rum it is a great dessert. I tried it 2 days ago with Punta Cana Rum Viejo, and that was almost as good as the grand marnier, as the rum has a fruity taste.
BelgianK
Manu.........been looking for a good bread pudding. Most certainly going to try your recipe. Thanks
This recipe brings back memories of working 9 to 5 and coming home to the smell
of a roast cooking in the crockpot.Leave roast on low and cook for about 8 hrs. or
bake in oven.
Balsamic Braised Pot Roast
1 boneless beef chuck roast (3 to 4 lbs.)
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoon olive oil
3 celery stalks with leaves,cut into 2-inch pieces
3 medium carrots,cut into 1-inch pieces
1 medium onion,coarsely chopped
3 large garlic cloves,minced
1 cup dry red wine
1 can (14 1/2 oz) beef broth
1/2 cup balsamic vinegar
8 sprigs of fresh thyme
4 fresh sage leaves
2 bay leaves
1/4 cup cornstarch
1/ cup water
Sprinkle roast with salt and pepper.In an ovenproof dutch oven,heat oil over medium heat.Brown
roast on all sides.Remove from pan.
Add the celery,carrots and onion to the same pan;cook and stir for 3 minutes.Add garlic;cook for
one minute longer.
Add wine,stirring to loosen browned bits from pan.Stir in the broth,vinegar and herbs.return roast
to pan;bring to a boil.Cover and bake at 325 degrees for 2 1/2 to 3 hrs or until meat is tender.
Remove beef and vegetables,discard herbs from cooking liquid;skim fat.In a small bowl,mix corn
starch and water until smooth;stir into cooking liquid.Bring to a boil,stirring constantly.Cook and stir
for 2 minutes or until thickened. Return roast and vegetables to pot.
This is so good with mashed potatoes.
of a roast cooking in the crockpot.Leave roast on low and cook for about 8 hrs. or
bake in oven.
Balsamic Braised Pot Roast
1 boneless beef chuck roast (3 to 4 lbs.)
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoon olive oil
3 celery stalks with leaves,cut into 2-inch pieces
3 medium carrots,cut into 1-inch pieces
1 medium onion,coarsely chopped
3 large garlic cloves,minced
1 cup dry red wine
1 can (14 1/2 oz) beef broth
1/2 cup balsamic vinegar
8 sprigs of fresh thyme
4 fresh sage leaves
2 bay leaves
1/4 cup cornstarch
1/ cup water
Sprinkle roast with salt and pepper.In an ovenproof dutch oven,heat oil over medium heat.Brown
roast on all sides.Remove from pan.
Add the celery,carrots and onion to the same pan;cook and stir for 3 minutes.Add garlic;cook for
one minute longer.
Add wine,stirring to loosen browned bits from pan.Stir in the broth,vinegar and herbs.return roast
to pan;bring to a boil.Cover and bake at 325 degrees for 2 1/2 to 3 hrs or until meat is tender.
Remove beef and vegetables,discard herbs from cooking liquid;skim fat.In a small bowl,mix corn
starch and water until smooth;stir into cooking liquid.Bring to a boil,stirring constantly.Cook and stir
for 2 minutes or until thickened. Return roast and vegetables to pot.
This is so good with mashed potatoes.
PASTELES
(Puerto Rican savory cakes in banana leaves)
Pasteles are Puerto Rican special occasion food. The whole family usually gets together assembly-line-style to make large numbers of these starchy parcels and get them ready for the boiling pot. No Boricuan Christmas is complete without pasteles.
Image by Whats4Eats
Makes about 12 to 15 pasteles, enough for 6 to 8 people
Ingredients
Masa (dough)
Green bananas, peeled and chopped -- 5
Green plantain, peeled and chopped -- 1
Yaut?a (taro root), peeled and chopped -- 1 1/2 pounds
Russet potato, peeled and chopped -- 1
Salt -- to taste
Filling
Onion, chopped -- 1
Green pepper, seeded and chopped -- 1
Garlic, peeled and chopped -- 3 to 4 cloves
Oil -- 2 to 3 tablespoons
Pork butt or shoulder, cut into small cubes -- 2 pounds
Tomato sauce -- 1 cup
Water -- 1/2 cup
Cilantro, chopped -- 1/2 bunch
Oregano, dried -- 2 teaspoons
Salt and pepper -- to taste
For Assembly
Banana leaves, hard spine removed and cut into 12x6-inch rectangles -- 15 pieces
Parchment paper, cut into 12x6-inch rectangles -- 15 pieces
Kitchen string --15 (20-inch long) pieces and 30 (10-inch long) pieces
Achiote or vegetable oil -- 1/4 cup
Method
Masa: As you chop the bananas, plantain, yaut?a and potato, place the chunks into a large pot of cold, salted water to keep them from browning.
Drain the water and puree the chopped ingredients in batches in a food processor. Add a little water or milk as needed to make a soft dough with the consistency of cooked oatmeal. You may have to let the processor run for a while, and make sure to scrape down the sides. Remove the masa to a large bowl and season with salt. Chill in the refrigerator while you make the filling.
Filling: Add the onion, pepper and garlic to a food process and pulse to chop finely.
Heat the oil in a large saucepan over medium flame. Add the onion-pepper mixture and saut? for 3 to 4 minutes. Add the rest of the filling ingredients and simmer over medium-low heat for 20 minutes. Remove from heat, adjust seasoning and allow to cool.
Assembly: Get the masa, the pork filling and all of your assembly ingredients together in a workspace. Lay out a piece of parchment paper, then center a piece of banana leaf over it. Wipe the banana leaf dry and then brush the top side with achiote or vegetable oil.
Scoop up 1/2 cup of the masa and place in the middle of the banana leaf. Spread evenly over the leaf, leaving a 1-inch border around the edges. Place 2 to 3 tablespoons of pork filling in the middle of the masa.
Fold the top edge down over the filling. Bring the bottom edge up over this. Then fold in both sides to make a rectangular packages. Be careful not to wrap it too tightly or the filling will squeeze out. Flip the package over on the parchment so it is seam side down.
Fold the bottom of the parchment up over the wrapped package. Fold in each side, then roll up, burrito-like, to complete the package. Tie one of the 20-inch pieces of string around the pastel lengthwise and then three 10-inch pieces across the short side.
Bring a large pot of well salted water to boil on the stove. Drop in the prepared pasteles and boil gently for 1 to 1 1/2 hours.
Remove from the water with tongs, remove the outer parchment and serve the pasteles with or without their banana leaf wrapping. Goes well with arroz con gandules.
Variations
The recipe above is a basic pasteles filling. Additional items are often added to the filling when the pasteles are wrapped. Add 5 or 6 capers and 1 pimento-stuffed olive to the filling of each pastel. Or add 5-6 cooked garbanzos.
Pasteles can also be made with chicken, shrimp or ground beef. For vegetarian pasteles, substitute 2 (15-ounce) cans of drained garbanzos for the pork.
Stir a little of the sauce from the filling into the masa to give it extra flavor.
Puree 1/2 pound of peeled, chopped calabaza squash with the masa if you like. Or substitute yuca (cassava root) for the yaut?a.
If you want to avoid all the string tying, use aluminum foil to wrap up the pasteles instead of parchment paper.
Wrapped, uncooked pasteles freeze well for later use. Cook them directly from the frozen state.
Notes
Pasteles are a favorite Puerto Rican dish. They are special occasion food, and no Boricuan Christmas table is complete without them.
Don't worry if your first few pasteles look kind of funny. The work will get easier and you will get better at it as you make more of them.
Spread the work over more than one day by making the masa and filling up ahead. Chilled masa is much easier to work with. Then gather some family or friends and make the pasteles in an assembly line. The work is much faster this way, and it makes for good family fun.
The special ingredients for pasteles--taro root, plantains, banana leaves--can be purchased at most Asian or Latino markets.
Pasteles Recipe (Puerto Rican savory cakes in banana leaves) | Puerto Rico | Whats4Eats
(Puerto Rican savory cakes in banana leaves)
Pasteles are Puerto Rican special occasion food. The whole family usually gets together assembly-line-style to make large numbers of these starchy parcels and get them ready for the boiling pot. No Boricuan Christmas is complete without pasteles.
Image by Whats4Eats
Makes about 12 to 15 pasteles, enough for 6 to 8 people
Ingredients
Masa (dough)
Green bananas, peeled and chopped -- 5
Green plantain, peeled and chopped -- 1
Yaut?a (taro root), peeled and chopped -- 1 1/2 pounds
Russet potato, peeled and chopped -- 1
Salt -- to taste
Filling
Onion, chopped -- 1
Green pepper, seeded and chopped -- 1
Garlic, peeled and chopped -- 3 to 4 cloves
Oil -- 2 to 3 tablespoons
Pork butt or shoulder, cut into small cubes -- 2 pounds
Tomato sauce -- 1 cup
Water -- 1/2 cup
Cilantro, chopped -- 1/2 bunch
Oregano, dried -- 2 teaspoons
Salt and pepper -- to taste
For Assembly
Banana leaves, hard spine removed and cut into 12x6-inch rectangles -- 15 pieces
Parchment paper, cut into 12x6-inch rectangles -- 15 pieces
Kitchen string --15 (20-inch long) pieces and 30 (10-inch long) pieces
Achiote or vegetable oil -- 1/4 cup
Method
Masa: As you chop the bananas, plantain, yaut?a and potato, place the chunks into a large pot of cold, salted water to keep them from browning.
Drain the water and puree the chopped ingredients in batches in a food processor. Add a little water or milk as needed to make a soft dough with the consistency of cooked oatmeal. You may have to let the processor run for a while, and make sure to scrape down the sides. Remove the masa to a large bowl and season with salt. Chill in the refrigerator while you make the filling.
Filling: Add the onion, pepper and garlic to a food process and pulse to chop finely.
Heat the oil in a large saucepan over medium flame. Add the onion-pepper mixture and saut? for 3 to 4 minutes. Add the rest of the filling ingredients and simmer over medium-low heat for 20 minutes. Remove from heat, adjust seasoning and allow to cool.
Assembly: Get the masa, the pork filling and all of your assembly ingredients together in a workspace. Lay out a piece of parchment paper, then center a piece of banana leaf over it. Wipe the banana leaf dry and then brush the top side with achiote or vegetable oil.
Scoop up 1/2 cup of the masa and place in the middle of the banana leaf. Spread evenly over the leaf, leaving a 1-inch border around the edges. Place 2 to 3 tablespoons of pork filling in the middle of the masa.
Fold the top edge down over the filling. Bring the bottom edge up over this. Then fold in both sides to make a rectangular packages. Be careful not to wrap it too tightly or the filling will squeeze out. Flip the package over on the parchment so it is seam side down.
Fold the bottom of the parchment up over the wrapped package. Fold in each side, then roll up, burrito-like, to complete the package. Tie one of the 20-inch pieces of string around the pastel lengthwise and then three 10-inch pieces across the short side.
Bring a large pot of well salted water to boil on the stove. Drop in the prepared pasteles and boil gently for 1 to 1 1/2 hours.
Remove from the water with tongs, remove the outer parchment and serve the pasteles with or without their banana leaf wrapping. Goes well with arroz con gandules.
Variations
The recipe above is a basic pasteles filling. Additional items are often added to the filling when the pasteles are wrapped. Add 5 or 6 capers and 1 pimento-stuffed olive to the filling of each pastel. Or add 5-6 cooked garbanzos.
Pasteles can also be made with chicken, shrimp or ground beef. For vegetarian pasteles, substitute 2 (15-ounce) cans of drained garbanzos for the pork.
Stir a little of the sauce from the filling into the masa to give it extra flavor.
Puree 1/2 pound of peeled, chopped calabaza squash with the masa if you like. Or substitute yuca (cassava root) for the yaut?a.
If you want to avoid all the string tying, use aluminum foil to wrap up the pasteles instead of parchment paper.
Wrapped, uncooked pasteles freeze well for later use. Cook them directly from the frozen state.
Notes
Pasteles are a favorite Puerto Rican dish. They are special occasion food, and no Boricuan Christmas table is complete without them.
Don't worry if your first few pasteles look kind of funny. The work will get easier and you will get better at it as you make more of them.
Spread the work over more than one day by making the masa and filling up ahead. Chilled masa is much easier to work with. Then gather some family or friends and make the pasteles in an assembly line. The work is much faster this way, and it makes for good family fun.
The special ingredients for pasteles--taro root, plantains, banana leaves--can be purchased at most Asian or Latino markets.
Pasteles Recipe (Puerto Rican savory cakes in banana leaves) | Puerto Rico | Whats4Eats
Any special occasion meal in Puerto Rico would not be complete without Arroz con Gandules. Afterall, Rice with Pigeon Peas is Puerto Rico's national dish. This recipe is a rice and pea dish seasoned with sofrito and diced ham.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients:
1 tablespoon olive oil
1/2 cup sofrito
1/2 cup chopped ham (or cooked pork pieces)
2 cups rice
4 cups water
1 packet saz?n
1 15-ounce can Pigeon Peas/Gandules (drained and rinsed)
Preparation:
1. Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute.
2. Add the rice, water, saz?n and gandules.
3. Bring to a boil. Let boil for 2 to 3 minutes.
4. Cover, reduce heat to medium low, and cook for 35 to 40 minutes.
Tip: Do not use a lid with a vent that allows the steam to escape. Never lift the lid while cooking.
5. When finished cooking, stir the rice before serving. It should be light and fluffy.
Servings: 4 to 6 people.
Coquito is a traditional punch served at Christmas and New Years celebrations. The drink is similar to eggnog with rum. This particular recipe does not call for raw eggs. Nor does it call for you to crack open a fresh coconut. It's a very simple mixed drink.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Ingredients:
2 15-ounce cans cream of coconut
2 14-ounce cans condensed milk
6 ounces white rum (use less if you like)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 teaspoon coconut (or vanilla) extract
Preparation:
1. Mix all ingredients in a blender.
2. Refrigerate for about an hour before serving. Serve cold.
Serves: This recipe makes about 36 ounces.