 
 
 
 
 
 
 
 
 
 
 
 
 
 
|
RECIPES/RECETAS PAGE
This page is to share recipes with the rest of the family!
|
Costillitas del cielo
(Honey
Garlic Ribs)
Ingredients:
4 lb. pork spareribs
1/2 cup honey
1/4 cup soy sauce
1/4 cup distilled white vinegar
2 cloves garlic, minced
2 tbsp. brown sugar
1 tsp. baking soda
1 tsp. garlic salt
Directions: Slice ribs into individual pieces. In large bowl
combine honey, soy sauce,
vinegar, garlic, and brown
sugar. Stir until honey and
sugar are completely dissolved;
then stir in baking soda.
Mixture will begin to foam.
Transfer ribs to bowl, and turn
to coat.
Lightly brush oil on grate
before placing ribs on barbecue.
Cook over low to medium heat,
turning every 20 minutes and
basting with excess sauce, until
golden brown.
To cook indoors, preheat oven
to 375°F. Cover cookie sheet
with foil, and arrange ribs meat
side up on sheet. Pour excess
sauce over all, and sprinkle
with garlic salt. Bake 1 hour,
turning every 20 minutes. Makes
4 servings. |
|
|
|
Cooking Cuban Style
Mojito
This legendary Cuban cocktail
is stronger than it looks...
Ingredients:
2-3 fresh mint leaves and 1
sprig of mint, for garnish
1 tsp. granulated sugar
Juice of 1/2 lime
Crushed ice
11/2 oz. white rum
Club soda or seltzer water
Preparation: In highball glass, place mint leaves. Crush leaves
lightly with spoon. Add lime
juice and stir. Add ice and rum
then top drink with club soda or
seltzer water. Stir, garnish
with sprig of mint and serve.
Makes 1 serving.
*************************************************************************************
Picadillo (Seasoned Ground
Meat)
Here, a Cuban variation of
the seasoned ground meat dish.
Ingredients:
3 tbsp. olive oil
1 small onion, finely chopped
2-3 cloves garlic, minced
1-11/4 lb. lean ground beef
11/4 tsp. salt
1/2 tsp. black pepper
1/4 tsp. cumin powder
1 can tomato sauce (8 ounces)
1/4 cup pimento-stuffed green
olives, sliced
2 tbsp. raisins
2 tsp. capers (optional)
Preparation: Into large skillet, add oil and set over medium-low
heat. Saut? onion and garlic 1
minute then stir in ground beef.
Brown meat for several minutes
on all sides, stirring
occasionally, until well done
(no pink coloring remains).
Drain fat from skillet. Stir in
salt, black pepper, cumin
powder, and tomato sauce. Cook
semicovered over medium heat
another minute. Stir in olive
slices, raisins, and capers.
Cover and cook another minute.
Makes 4 servings.
*************************************************************************************
Adobo-rubbed Pork
Tenderloin with Mango Mojo
Diced mangoes add a sweet
surprise to traditional Cuban
mojo drizzled on roasted pork.
Ingredients:
1/2 cup achiote oil
4 cloves garlic, minced
1 tsp. dried oregano
1 tsp. cumin seeds
1 tsp. salt
Juice of 2 limes
1 tsp. dried thyme
6 sprigs cilantro, washed
2 pork tenderloins, 12-14
ounces, trimmed
For mango mojo:
1 firm and ripe mango, skinned
and diced
3 tbsp. diced red onions
1 tsp. garlic, minced
1/4 cup cilantro leaves, washed,
picked, and roughly chopped
1 jalapeño, seeded and diced
very finely
3 oz. mango juice
Juice of 4 limes
1/4 cup olive oil
Preparation: To make marinade: In blender, place all ingredients
(except pork) and pulse 3 times
for 3 to 4 seconds. In shallow
pan, place tenderloins; pour
marinade over them and then
place pan in refrigerator for 3
hours or, better yet, 24 hours.
In bowl, mix all mojo
ingredients and let flavors
blend about 1 hour. Preheat oven
to 350?F. In large skillet over
high heat, heat 1 tbsp. achiote
oil. Add tenderloins. Brown well
on all sides, place pan in oven,
and cook 5 minutes more. Take
pan out of oven and let meat
cool slightly before slicing.
Serve with mango mojo. Makes 6
servings.
*************************************************************************************
Frijoles Negros a La
Cubana
Every Latina should know how
to make Cuban-style black beans.
Ingredients:
1 lb. dry black beans
2 tbsp. olive oil
1/2 cup smoked or salted pork,
diced
1/2 green pepper, diced
1/2 onion, diced
1/2 clove garlic, minced
1 ham hock
1 bay leaf
1/2 tsp. black pepper
3 cups water
Salt to taste
Preparation: At least 4 hours before preparation, or overnight,
soak black beans in water. In
6-quart pressure cooker, heat
olive oil and brown smoked or
salted pork. Add green pepper,
onion, and garlic. Saut? until
onion is translucent and green
pepper is tender. Add ham hock,
bay leaf, black pepper, beans,
and water. Lock lid and place
cooker over high heat. When
regulator rotates, lower heat to
medium-high and set timer for 6
minutes. When time is up,
release pressure by removing
cooker from heat, letting cool
10 minutes, then placing in sink
under cold running water. Add
salt to taste. Makes 6 to 8
servings.
*************************************************************************************
Empanadas de Guayaba
These Cuban-style turnovers
are filled with thick slices of
guava paste. And they can be
baked or fried!
Ingredients:
21/2 cups flour
1/2 tsp. salt
1/2 cup butter, cut into pieces
1 egg
Ice water
1 lb. guava paste
2-21/2 cups oil (if frying)
1 beaten egg (if baking)
Preparation: Combine flour, salt, and butter. Using pastry
blender or fork, cut butter into
mixture until it has coarse,
granular appearance. Make well
in center of mixture and add
egg. Mix well to incorporate egg
into mixture, and add 1 to 2
tbsp. ice water, adding just
enough to make soft dough that
is firm and minimally sticky.
Knead dough briefly and
refrigerate at least 1 hour.
Divide dough into 10 equal
pieces and roll into balls. On
lightly floured surface, roll
out each ball to make circle
approximately 6 inches in
diameter. Place slices of guava
paste (approximately 11/2
ounces) onto center of each
circle. Using pastry brush or
finger, lightly wet inside
bottom edge of each circle and
fold top end over filling. Press
edges firmly together, flute
them with tongs of fork, and
prick tops. Trim edges with
knife tip, if necessary. If
frying: In large skillet, heat
oil until hot, and fry each
turnover approximately 1 minute
on each side or until golden
brown. Drain onto paper towels
and serve warm. If baking: Add 2
tbsp. of cold water to beaten
egg, and beat slightly to make
egg wash. Brush tops of each
turnover with wash, and place
onto lightly greased baking
sheets. Bake in preheated 400?F
oven 12 to 15 minutes, until
lightly browned. Makes 10
turnovers |
|
|
Recipes:
Shrimp Jambalaya
Ingredients:
3/4 cup Links or slices Pork Sausage, chopped
3/4 cup slices of crisp bacon, chopped
1 medium onion, chopped
1 can okra, drained
1/4 cup bell pepper, chopped
1 can tomatoes, chopped
1 can chicken broth plus 1 can water
1 cup long grain rice
1/4 tsp thyme
1/2 tsp chili powder
1/8 tsp cayenne pepper
1/2 lb cleaned shrimp. DO NOT ADD until almost ready to
serve.
Place all ingredients in crock pot in the order given,
stir well, turn pot on and forget it for several hours.
Can also be done on a stove top or electric skillet.
5 minutes before serving gently mix in shrimp.
Serve with corn muffins.
Taco Soup
2 lbs. Ground Chuck
1 Lg Onion
1 Clove Garlic
2 Lg Cans Corn
2 Lg Cans Pinto Beans W/Jalapenos
2 Lg Cans Rotel Tomatoes
1 pkg. Taco Seasoning mix
1 pkg. Dry Ranch dressing mix
Brown ground chuck, add onions and sauté.
Add rest of ingredients and simmer for 1 hour.
Serve with grated cheese & crisp tortilla shells broken
up, or, use Fritos.
Serves 4 with leftovers for a snack the next day, very
yummy to dip Fritos Scoops in for a snack.
Blueberry Tea Cake
Here is one of my favorite recipes that puts a smile on
all my RV friends, especially for all those blueberry
lovers!
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup butter
3/4 cup sugar
1 egg unbeaten
1/2 cup milk
2 cups berries (fresh or frozen)
Topping:
1/2 cup sugar
1/4 cup flour
1/2 tsp cinnamon
1/4 cup butter
Sift together flour, baking powder and salt. Cream
butter, slowly add sugar and beat. Add egg and milk,
beat until smooth. Add dry ingredients, fold in berries,
spread in greased pan 8 or 9 inches square.
Mix topping mixture to coarse crumbs and sprinkle over
other mixture evenly. Bake at 375 ° 40–45 minutes. Serve
warm or cold with whipped cream or vanilla ice cream.
Healthy Crepes con
Dulce de Leche
Whole-wheat crepes are filled with a dulce de leche made
from fat-free sweetened condensed milk.
Ingredients:
1 can (14 oz.) fat-free sweetened condensed milk
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp. salt
1 tbsp. sugar
1 1/4 cups skim milk, plus more if necessary
2 large eggs, beaten
2 tbsp. unsalted butter, melted, then cooled
Nonstick spray for cooking
Preparation:
To prepare dulce de leche, preheat oven to 400°F. Using
fat-free sweetened condensed milk, bake in hot water
bath as in traditional recipe. While dulce de leche is
in oven, in large bowl add flours, salt, sugar and skim
milk and whisk until just combined; do not overmix. Add
eggs and butter. Into medium bowl, strain batter and let
stand 1 hour. Stir batter before cooking crepes; if
necessary, add skim milk until mixture is consistency of
typical pancake batter. Over medium-high heat, heat
crepe pan or small nonstick skillet and spray with
cooking spray. Holding pan at slight angle, pour about 2
tbsp. of batter into skillet and swirl to evenly coat
bottom. Cook until top appears dry and sides begin to
curl, about 45 seconds to 1 minute. Flip crepe and cook
for about 15 seconds. Stack cooked crepes on warm plate
and cover with waxed paper or kitchen towel. Repeat with
remaining batter, buttering skillet as necessary.
Assemble crepes as in traditional recipe, and serve
warm.
Pollo asado
(Marinated Roast Chicken)
This recipe cooks up a fragrantly marinated chicken with
fork-tender potatoes.
Ingredients:
8 to 10 cloves garlic, minced
1 tbsp. salt
1/2 tsp. black pepper
1 tbsp. ground cumin
1 tbsp. dried oregano
1/3 cup lime or lemon juice
1/3 cup orange juice
8 1/2 lb. chicken pieces, well trimmed of all fat
2 lb. potatoes, peeled and cut into large 2- to 3-inch
chunks
Preparation: In large bowl combine garlic, salt, black
pepper, cumin, and oregano and mix well. Add lime and
orange juices and stir well. Add chicken pieces, turning
them over so that they are well coated with marinade.
Refrigerate at least 2 hours or overnight.
Assemble equal amounts of chicken pieces onto two large
roasting pans or baking dishes. Place potatoes between
chicken pieces and drizzle with any remaining marinade.
Cover with aluminum foil and prick foil in two or three
places with knife tip. Bake in preheated 400°F oven 1
hour and 15 minutes. Reduce heat to 350°F and bake
another 30 minutes. Uncover and bake 10 minutes. Serve
with vegetables or rice.
Cacahuates con chile
(Spicy Peanuts)
Ingredients:
2 tablespoons vegetable oil
2 cups raw or roasted peanuts, shelled and with skins
removed
1-1 1/2 teaspoons chile powder
1/2 teaspoon salt
Preparation: Heat the oil in a large skillet over medium
heat and add the peanuts. Cook while stirring for 2
minutes. Drain the peanuts onto paper towels. Place in a
bowl, add chile powder and salt, and toss well. Makes 4
servings.
Poppy Seed Cake
This simple and simply delicious cake is the perfect
complement to afternoon tea or coffee, alone or shared
with campground friends. Although the recipe cannot be
cut in half, the cake can be made for freezing.
1 18–oz box yellow cake mix
1 3.5–oz box instant butterscotch pudding
½ C poppy seeds
4 eggs
¾ C oil
¾ C water (or use ½ C water and ¼ C sherry)
Mix all together, blend well and pour into well–greased
and floured Bundt pan. Bake in preheated 350° F oven for
45 minutes. Cool upside down. Remove and sprinkle with
powdered sugar.
Congrí
(Black Beans with Rice)
By using precooked beans, you can cut several cooking
hours out of this delicious old-time favorite.
Ingredients:
3 1/2 cups long-grain white rice
1/4 cup olive oil
1 small onion, finely chopped
4 to 5 cloves garlic, minced
1 lb. cooked ham or bacon slab (or a combination of the
two), cut into 1/2-inch cubes
3 to 4 fresh cilantro sprigs, coarsely chopped
3 tbsp. tomato paste
2 tbsp. water
2 cans black beans with liquid (15 oz.)
1 1/2 tsp. salt
5 1/4 cups water
Preparation: Rinse rice until water runs clear, then set
aside. Add olive oil to large 4-quart stockpot or dutch
oven and set over medium-high heat. Add onion, garlic,
ham, and cilantro and sauté 5 minutes. Add tomato paste
and 2 tablespoons water and sauté 1 minute while
stirring. Add beans with liquid, then salt. Cook and
stir another 2 minutes. Stir in rice and 5 1/4 cups
water. Raise heat to high and bring to boil. Immediately
reduce heat to medium and cover. Cook 25 minutes,
stirring two or three times in the interim. Set heat to
low and continue to cook, covered, another 25 to 30
minutes, until all liquid has been absorbed and rice is
fluffy.
Mojito
(Fresh Mint Rum Julep)
This legendary Cuban cocktail is scented with yerba
buena (known for stimulating the senses) and cleanses
the palate for the feast ahead. Prepare each drink
separately. Serve with light finger foods such as figs,
almond-stuffed Spanish olives, nuts, cheese, grapes, or
raspberries.
Ingredients:
2 or 3 fresh mint leaves and 1 sprig of mint, for
garnish
1 teaspoon granulated sugar
Juice of 1/2 lime
Crushed ice
1 1/2 ounces white rum
Club soda or seltzer water
Preparation: Place mint leaves and sugar in a highball
glass. Crush leaves lightly with a spoon. Add the lime
juice and stir. Add ice and rum, then top off the drink
with club soda or seltzer water. Stir again, garnish
with the sprig of mint, and serve. Makes 1 serving.
Fun Food Facts
It's a fact that food can be fun, whether we're cooking
it or eating it! And since lively dinner table
conversation can spice up any meal, you'll enjoy sharing
these fun food facts for your table talk:
Pound cake got its name from the pound of butter it
used to contain
Pecans are the only food that doesn't need to be treated
or dehydrated when astronauts take it into space.
Turkish bridegrooms were once required to make a promise
during their wedding ceremonies to always provide their
new wives with coffee. If they failed to do so, it was
grounds for divorce!
The most popular day to eat out in the U.S. is Saturday.
Second is Friday, third is Sunday. Monday is the
slowest day for restaurants.
Tips for Using Baking Soda from Arm &
Hammer
Baking soda is a must–have for your next camping trip!
One box does so much. It's a dishwashing aid, pot
scrubber, hand cleanser, deodorant, toothpaste, fire
extinguisher, and good for tons of other uses.
For cooked–on foods, let them soak in the baking
soda/detergent water first, then use dry baking soda on
a clean damp sponge or cloth as a scratchless scouring
powder.
Forget harsh soaps and gently scrub away ground–in dirt
and neutralize odors on hands with a paste of 3 parts
baking soda to 1 part water, or sprinkle baking soda
onto liquid hand soap in your palm. Then rinse clean.
Your skin will feel softer, too.
Dust baking soda under your arms as needed to feel fresh
all day. Baking soda actually absorbs odors instead of
just covering them up.
Baking soda can help in the initial handling of minor
grease or electrical kitchen fires. That's because when
baking soda is heated, it gives off carbon dioxide,
which helps to smother the flames. For small cooking
fires (frying pans, broilers, ovens, grills), turn off
the gas or electricity if you can safely do so. Stand
back and throw handfuls of baking soda at the base of
the flame to help put out the fire — and call the fire
department just to be safe.
Baking soda is a gentle non–fluoride dentifrice that
helps keep teeth clean and white. Dip a damp toothbrush
in some baking soda sprinkled into your palm. Brush as
usual and rinse.
Get ready for your next barbecue by sprinkling dry
baking soda on a damp brush, scrub the grill and rinse
clean. For tough, greasy stains, scrub with a wire brush
and a baking–soda paste (3 parts baking soda to 1 part
warm water).
Car or RV smelling a bit musty? Odors settle into the
upholstery and carpet, and are released into the air
each time you sit down. Eliminate odors by sprinkling
baking soda directly from a shaker on fabric car seats
and carpets. Wait 15 minutes (or longer for strong
odors) and vacuum up the odors with the baking soda. Be
sure to check for color–fastness first.
Big-Lots and
Dollar General carry the sopitas for 25 cents each bag.
One bag feeds a whole family. They have alphabet,
noodle, star and angel hair shapes.
Wal Mart Super Center in Zephyrhills now
carries the big containers of Knorr Tomato Consome for
cooking rice. Go down Mexican food isle. It's only like
5 or 6 bucks. Great for making rice and sopita!! (see
note above)
|
