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Holiday Recipe Swap
Sofrito is a versatile, aromatic puree of tomatoes, peppers, cilantro, onions, and garlic. It's the foundation of many Spanish influenced dishes. There are many variations of this recipe. This one uses ingredients that are easy to find in any grocery store for those who do not live near a Caribbean or West Indian grocer.
Ingredients
2 green bell peppers, seeded and chopped
1 red bell peppers, seeded and chopped
10 ajies dulces peppers, tops removed
3 medium tomatoes, chopped
4 onions, cut into large chunks
3 medium heads garlic, peeled
25 cilantro leaves with stems
25 leaves recao, or culantro
1 tablespoon salt
1 tablespoon black pepper
Directions
In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a ziplock freezer bag, and use as needed, or freeze in portions.
Recao is a popular Caribbean herb with many aliases. Among them, Culantro, long coriander, ngo-gai, and Mexican coriander. It may possibly be found in Latin grocery stores, or substitute with cilantro.
Aji Dulce is a common ingredient in Puerto Rican recipes. It is a small, sweet red pepper. If you can't find it, use red bell pepper.
I make this dip on Thanksgiving Eve and reheat in microwave the next day to munch on
while turkey is roasting in oven.I serve it with a tray of celery sticks,crackers and chips.
BUFFALO Chicken Dip
1 package (8 ozs) cream cheese,softened
1 can (10 ozs)chunk white chicken,drained
1/2 cup buffalo wing sauce
1/2 bleu cheese dressing or ranch dressing
2 cups (8 ozs)shredded colby-monterey Jack cheese or cheddar cheese
Spread cream cheese into an ungreased shallow small baking dish.Layer with chicken,
buffalo wing sauce and bleu or ranch dressing.Sprinkle with cheese.
Bake uncovered at 350 degrees for 20 to 25 minutes or until cheese is melted.this makes
about two cups.Double or triple the amount for a crowd.
I once made this for a friend of mine for Super Bowl Sunday.
while turkey is roasting in oven.I serve it with a tray of celery sticks,crackers and chips.
BUFFALO Chicken Dip
1 package (8 ozs) cream cheese,softened
1 can (10 ozs)chunk white chicken,drained
1/2 cup buffalo wing sauce
1/2 bleu cheese dressing or ranch dressing
2 cups (8 ozs)shredded colby-monterey Jack cheese or cheddar cheese
Spread cream cheese into an ungreased shallow small baking dish.Layer with chicken,
buffalo wing sauce and bleu or ranch dressing.Sprinkle with cheese.
Bake uncovered at 350 degrees for 20 to 25 minutes or until cheese is melted.this makes
about two cups.Double or triple the amount for a crowd.
I once made this for a friend of mine for Super Bowl Sunday.
I have had this once and found it wonderful, Do you have a recipe for sofrito or know where a person could get some? Thanx that would be much appreciated. Looking forward to eating this dish. :squareeye
Here is a recipie if you like the pork/breakfast sausages, It was a traditional Christmas breakfast you could throw in the oven during the morning activities. I am not a fan of the sausages but the sausages I have had in the DR seem better than at home, LOL Go figure.
1 lb breakfast sausages
6 slices white bread (cut off crusts)
1 cup shredded cheese ( we used chedar)
4 eggs
1 tsp salt
1 tsp dry mustard
2 cups milk
Grease casserole dish, cook sausage in boiling water about 10 min( extracting fat) cube up bread about 1" cubes
Layer bread, sausage then cheese.
In a bowl beat eggs, add salt mustard and milk, Pour over casserole, Bake @ 350 for 60-90 min (until cooked)
Not exotic but good if you like the sausage and easy to add lib with.
1 lb breakfast sausages
6 slices white bread (cut off crusts)
1 cup shredded cheese ( we used chedar)
4 eggs
1 tsp salt
1 tsp dry mustard
2 cups milk
Grease casserole dish, cook sausage in boiling water about 10 min( extracting fat) cube up bread about 1" cubes
Layer bread, sausage then cheese.
In a bowl beat eggs, add salt mustard and milk, Pour over casserole, Bake @ 350 for 60-90 min (until cooked)
Not exotic but good if you like the sausage and easy to add lib with.
halloween pumpkin soup.
this is a low fat and low calorie version, packed with flavour and suitable for everyone.
you will need:
olive oil
garlic
pumpkin
bread (optional)
parmesan cheese (optional)
put about a spoon of olive oil into a big pot. trow in few garlic cloves (i use lots) and roughly cubed pumpkin (pieces size of a matchbox or smaller). let sizzle a moment until you see the pumpkin getting glossy. carefully pour in water, just about enough to cover all vegetables.
cover and cook on small fire for about 20 minutes or until pumpkin is soft. then lower the fire, pour everything into a mixer of food processor and blend for few seconds or until smooth. pour back into the pot. if too thick you can add little boiled water.
season to taste. ready to eat.
you can serve it with shavings of parmesan cheese and a garlic baguette.
it is also great if you substitute pumpkin with butter squash.
i love it because the taste is so rich and intense. and it has no milk or cream - i find them too smelly and too heavy in soups.
this is a low fat and low calorie version, packed with flavour and suitable for everyone.
you will need:
olive oil
garlic
pumpkin
bread (optional)
parmesan cheese (optional)
put about a spoon of olive oil into a big pot. trow in few garlic cloves (i use lots) and roughly cubed pumpkin (pieces size of a matchbox or smaller). let sizzle a moment until you see the pumpkin getting glossy. carefully pour in water, just about enough to cover all vegetables.
cover and cook on small fire for about 20 minutes or until pumpkin is soft. then lower the fire, pour everything into a mixer of food processor and blend for few seconds or until smooth. pour back into the pot. if too thick you can add little boiled water.
season to taste. ready to eat.
you can serve it with shavings of parmesan cheese and a garlic baguette.
it is also great if you substitute pumpkin with butter squash.
i love it because the taste is so rich and intense. and it has no milk or cream - i find them too smelly and too heavy in soups.
I make a pumpkin cheesecake with about a third of a box of crushed Nilla wafers for the base with some melted butter. For the filling, just sub the condensed milk with a pound of cream cheese. Bake in a springform pan. There is a squash in the DR that is very much like the squash that they make canned "pumpkin" in the US.