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Recipes
Tobasco Puerto Rican
By jdelrio
(A) 1. Place the pineapple juice in a glass bowl
- (A)
- 1 cup white cider vinegar
- 2/3 cups pineapple juice
- (B)
- 8 small red chilies (ajies caballeros)
- 4 garlic cloves in big slices
- 1 tb black pepper in whole grains, without crushing
- 1/2 tsp oregano leaves (dry)
- 1/8 tsp salt
- (C)
- 16 oz glass bottle with a tight cover (1 pint)
- 1 glass bowl
Mozzarella/Tomato Pasta
By jdelrio
Place all fresh ingredients – herbs, seasoning, oil, cheese and tomatoes in a large bowl and stir so seasoning ...
- 1/2 cup grape tomatoes cleaned and sliced in half
- 1/2 lb fresh mozzarella (diced or balled)
- 1 box pasta (your choice)
- 1/3 cup fresh basil & parsley
- 1/3 cup crushed red pepper
- Black pepper
- Sea salt
- 1/2 cup olive oil
Pasteles de Yuca (Cassava Meat Pie)
By jdelrio
Add ur descpription
- (Doug)
- 5 lbs of cassava (or in the frozen Spanish isle they do sell it already grated)
- Salt 1cdta
- 2 1/2 packets of seasoning with achiote. *
- 1 1/4 cup vegetable oil
- 1 1/2 chicken stock cubes
- 1 1/2 cup warm water
- 1 1/2 cup of water for chicken broth.
- Filling
- 6 chicken breasts, skin removed and roughly chopped
- Or Pork
- 1 cup Cooking Ham
- 1 can of cooked chickpeas onzs 15 in water and salt
- 1/2 medium onion, chopped
- 3 sweet peppers without seeds.
- 2 tomatoes, chopped
- 1 sheet of oregano
- 1 cooking Pepper
- 2 cloves of garlic
- 1/2 cup tomato sauce
- 1 can pimentos
- 1/4 tsp paprika (Spanish paprika)
- 1 / 8 tsp pepper powder
- 1 / 8 tsp cumin
- 1 / 8 tsp oregano
- 1 / 8 tsp vinegar
- 2 packets of seasoning with achiote
- Vegetable oil 3 onzs
- 2 tsp salt
- 12 stuffed olives cut into wheels.
- 1 cup water
Pumpkin Cream Trifle
By jdelrio
1. Preheat oven to 350 degrees F (175 degrees C)
- Boxed cake mix (spice)
- 3 2/5 oz instant vanilla pudding
- 1 cup pumpkin puree
- 1/2 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 2 tsps pumpkin pie spice
- 2 cups milk (cold
- 6 4/5 oz instant pudding (cheesecake flavor, pie filling)
- 2 cups whipped topping(Recipe below)
- 1 cup toasted pecans (chopped)
- 1 cup toffee bits (english)
Banana/Chocolate Trifle
By jdelrio
Trifles serve a crowd and make a presentation
- 1 (16-ounce) angel food cake
- 2/3 cup sugar
- 3 tablespoons cocoa
- 1 tablespoon cornstarch
- 1 (5-ounce) can evaporated skimmed milk
- 1/4 cup coffee liqueur
- 3 (1.4-ounce) English toffee candy bars, crushed
- 3 (4-serving) packages instant vanilla pudding and pie filling
- 3 cups skim milk
- 2 bananas, peeled and sliced
- 1 (12-ounce) container fat-free frozen whipped topping, thawed
Tembleque- Coconut Pudding
By jdelrio
Classic Puerto Rican desert recipe
- 4 cups coconut milk
- 1/2 cup of cornstarch
- 2/3 cup of sugar
- 1/2 tsp. salt
- ground cinnamon
Pasteles de masa (Green Banana Meat Pie)
By jdelrio
For many Puerto Rican families, the quintessential holiday season dish is pasteles, which English-speakers often li...
- FILLING:
- 2 pounds pork
- 4 sweet peppers
- 4 cilantro leaves
- 2 cloves of garlic
- 2 tablespoons salt
- 1 pound cooking ham
- 1 green pepper
- 1 onion
- 1 can chickpeas
- 1 tablespoon olives or capers
- 1 cup bell pepper
- Salt and pepper to taste
- DOUGH:
- 5 pounds of white yam
- 2 pounds of yellow yam or potatoes
- 1 green plantain
- 1/2 pound pumpkin
- 20 green bananas
- 2 1/2 tablespoons salt
- 2 tablespoons warm milk
- 1 pound achiote oil, melted
- 35 banana leaves and paper
- Salt to taste
- Cord tie
Pumpkin Spice Cake Trifle
By jdelrio
This dish is delicious, Just made it for a potluck we had at my job and my co-workers enjoyed it
- Cinnamon Brown Sugar Maple Whipped Cream:
- 1 boxed spice cake (requires eggs)
- 1 box vanilla pudding (requires milk)
- 1 jar of pumpkin pie filling
- 2 tubs of cool whip (Recipe Below)
- 1 jar of caramel topping
- Pumpkin Spice
- nutmeg
- cinnamon
- 2 cups of heavy cream
- 1 teaspoon of cinnamon
- 1/3 cup natural brown sugar
- 1/4 cup of maple syrup
Pork Roast (Pernil al Horno)
By jdelrio
This style of pork roast is the traditional holiday meat in Puerto Rico and it's so easy to make
- 7 pounds pork shoulder, picnic cut (with fat)
- 9 garlic cloves
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed oregano
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoons salt
- Note: Season the meat one day ahead and refrigerate (if you are short on time just season and cook).
Puerto Rican Pique (Tabasco)
By jdelrio
Place the pineapple rinds and core in a glass bow Heat water just to boiling and pour into the bowl
- 1 2/3 cups water
- 4 to six ounces of pineapple rind and core
- 8 small red chilies (ajies caballeros)
- 4 garlic cloves in big slices
- 1 tb black pepper in whole grains, without
- crushing
- 1/2 tsp oregano leaves (dry)
- 1/8 tsp salt
- 16 oz glass bottle with a tight cover
- 1 glass bowl