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Caribbean Cooking
 CaribbeanChoice : Food, Cooking & Dining : Caribbean Cooking
Message Icon Topic: Some Spanish recipes I thought you might enjoy. Post Reply Post New Topic
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Joined: 05 July 2006
Location: United States
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Alize’s Recipes

Quote Alize Replybullet Topic: Some Spanish recipes I thought you might enjoy.
    Posted: 29 June 2007 at 8:58am

Coconut Spice Ice Cream

¼ cup sugar
2 cups coconut cream
1 cup sweetened condensed milk
1 ½cup heavy cream
½ cup coconut (finely shredded)
¼ cup coconut flavor Puerto Rican Rum (Capt. Morgan Parrot Bay)
¼ teaspoon of nutmeg
¼ teaspoon cinnamon

Mix sugar, 2 cups of coconut cream, add the sweetened condensed milk, heavy cream, shredded coconut, coconut flavor Puerto Rican rum add in the nutmeg and vanilla and cinnamon. Transfer the mixture to a Ice cream maker. Freeze garnish with sprinkle of almonds mint leaf and stick of cinnamon.

Recipe sent by: Cristino Alicea from Florida.

Bacalao Guisado

2-3 lb cod fish, fresh or salted, FLAKED
4 large spanish onions, sliced
6 medium tomatoes, chopped
1 green pepper, sliced
1 4-oz can tomato sauce
3 tbsp olive oil
1 tbsp sofrito
1 packet Sazon

Heat 1 tbsp olive oil in in a large skillet.Add sliced onions and green peppers.Cook until onions are tender. Add tomatoes and remainder off olive oil. Cook for 5 minutes.Mix in remaining ingredients. Bring to a simmer, cover, and let simmer for 10-15 minutes.

**NOTE: If using salted cod fish, you MUST either soak the fish overnight in cold water OR boil the fish to remove the excess salt BEFORE cooking.
Recipe sent by: Cassandra Arroyo of Massacheutes

Stewed Chicken

1 ½ pounds chicken
1 med onion diced
1 green pepper diced
1 red pepper diced
1 garlic clove
1 tbs olive oil
1 pkg sazon with achiote
adobo with pepper to taste
1 8 oz can of tomato sauce
1 8 oz can of corn strained of water

Heat the oil in a skillet. Season the chicken with adobo and cook in the skillet until brown.Add the onions, peppers, garlic, and tomato sauce. Cook for about 5 minutes on medium heat and add the canned corn. Add the pkg of sazon, and then fill the empty can of tomato sauce with water and add to skillet. Cover and cook for about 30 minutes or until meat is falling off the bone.Serve over white rice.
Recipe sent by: Jolene Castro

Pigeon Pea Soup

4 ounce lean salt pork dice
1 cup chopped spanish onions
1 tsp. chopped garlic
1 large tomato, peeled chopped
1 to 2 Leaves of cilantro
1 bay leaf
½ tsp crumble died oregano
a pinch of saffron
6 to 10 green spanish coctail olives
1 teaspoon of capers
1 med green pepper finely chopped
4 ounces lean cooked ham cut into dice cubes
1 pound of calabaza (pumpkin) cut into cubes
1 quarts chicken stock
salt and pepper to taste

Fry the salted pork in skilletover moderate heat until crisp. Add the onion and garlic, cook until soft and transparent, pour all into a 4-quarts cassarole. Add 1 quarts of chinkenstock .*(optional add 1 cup of rice at this time if desired.) Add the chopped tomatoes, green peppers and ham, cook about 5 minutes. Add the pumpkin cubes, olives, caper,bay leaf, oregano, saffron, cilantro, capers and green pigeon peas ("gandules"), bring to a boil over high heat. Reduce heat to simmer, cover tightly and let simmer for 20 minutes.Season with salt and pepper to taste.
Recipe sent by: Cristino Alicea from Florida


Boriqua Island Punch (serves 6)

1/2 cup of coconut milk
1/2 cup fresh coarsley puree coconut meat
4 ounces of coconut flavored Puerto rican Rum (Captians Morgans)
4 ounces fo dark Puerto Rican Rum
1 ounce of fresh lime juice
1 once of Cointreau orange flavored liqueur
1/2 cup pineapple juice
1/4 Tamarindo juice
5 to 6 ice cubes

Combine the coarse coconut meat puree or cream and coconut milk, with pineapple, lime, Tamarindo juices along with 5 ice cubes in the electric blender and blend at high speed for a minute adding the 2 rums and liqueur.
Recipe sent by: Cristino Alicea from Florida.

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harmac’s Recipes

Quote harmac Replybullet Posted: 29 June 2007 at 3:09pm
where is the olives for the stewed chicken, and as for salt fish as the calyso from Sparrow goes " salt fish nice" but what i also love is the salt fish salad that Italians and or spanish makes. i have never able to dublicate it . I had italian (my dad said hitalian) frend and we always had it after the theatre, it was sooooo good with portuguise wine.
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Quote Scott Replybullet Posted: 02 July 2007 at 7:16pm
You are making me hungry.
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vutjebal’s Recipes

Quote vutjebal Replybullet Posted: 02 July 2007 at 8:59pm
Originally posted by Scott

You are making me hungry.
Oeffffsssss...when you're not hungry ?..LMAO
It is better to take refuge in the LORD than to trust in man.
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