Author: Albert

Free Entertainment in San Juan, Puerto Rico

Puerto Rico has one main export: music. Puerto Ricans are raised on music and dance. It is no wonder, then, that finding free open-air concerts is easy, provided you know where to look. Old San Juan There are several free concerts during the week in the Old City. On Paseo de la Princesa, bands and artists perform on Saturdays and Sundays from mid-afternoon til 5-6 pm. The short street between the Old City’s southern facing fortifications is a farmer’s market, festival, and street fair all in one. At the center of the activity is a stage which hosts various...

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How to Make Homemade Salsa

Store bought salsa can never compete with the taste of homemade salsa, and because salsa is so easy to make you can always make a whole lot and store it for later use (or give it to family and friends as gifts). For the sake of this article to we are going to make enough salsa for 8 pints. You Will Need: * Tomatoes (the amount will depend on how much salsa you want to make but 15 pounds will make 8 pints of salsa) * 500ml Vinegar or lemon juice (you will use vinegar if you are using salsa seasoning mix and lemon juice if you are making your own seasoning) * Ball salsa mix or your own seasoning * A big pot to sterilize the jars in * Canning jars (pint size jars work best for salsa) * Metal lids with gum binder * Metal bands or rings to secure the lids * 2 or 3 large spoons * A pot for the tomatoes Step 1 You will need to remove the tomato skins first. A quick and easy way of doing this is to put your tomatoes in a pot and cover them with boiling water for about 1 minute. The skins will slide right off! Step 2 Cut your peeled tomatoes in half and remove the excess water and seeds by squeezing each halve and...

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Best Bread Pudding Recipe – Pumpkin Bread Pudding Recipe

  This pumpkin bread pudding is a great alternative to the traditional pumpkin pie. Stuffed with raisins and nuts, each bite will be a wonderful experience. 1/2 loaf raisin bread, cut into cubes 1 cup canned pumpkin 1/2 cup brown sugar 2 eggs 1 teaspoon vanilla 1/2 teaspoon ginger 1 can evaporated milk 1/3 cup walnuts, chopped Directions Preheat oven to 400 degrees. Grease an 9-inch pie plate. Place bread cubes into the prepared pie plate. In a medium bowl, combine the pumpkin, brown sugar, eggs, vanilla and ginger. Stir in the milk. Pour mixture over bread cubes; be sure to coat cubes well. Sprinkle walnuts on top. Bake 25 to 30 minutes, or until knife inserted in middle comes out clean. => Best Bread Pudding Recipe: Banana Bread Pudding Recipe If you love banana bread, then you’ll absolutely love this banana bread pudding. It’s made with mashed bananas, eggs, milk and French bread. 6 bananas, mashed 6 egg yolks 1 cup sugar 1 stick butter 1 can evaporated milk 1 can water 1 teaspoon vanilla 1 loaf French Bread, cut into cubes Directions Preheat oven to 350 degrees. Grease a 9×13-inch baking dish. In a large bowl, combine the bread cubes and the milk and water; let soak until bread is soft. Separate the egg yolks and whites. In the same bowl, mix in the egg yolks, vanilla,...

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Basic Salsa Dance Steps

Mastering the basic step will be the first key step to developing proper technique and timing in salsa. Your spins and partner-work techniques will be executed in sync with the rhythm of the music once you have mastered your basic. Think of the basic step as the drummer in a band. It keeps you and your partner on time. I encourage you to practice these steps at home but it goes with out saying that online instruction is no substitute for real time studio instruction. There are many finer elements of the basic step such as the Cuban hip...

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Tembleque de Coco

  I want to share with you a classic Puerto Rican desert recipe. This one is a treat, it is light coconut custard that shakes like Jell-O. That is why it’s called tembleque, which can be loosely translated as jiggling. Here is the recipe: o 2 cups of coconut milk o ½ cup of cornstarch o ¾ cups of sugar o ½ teaspoon of salt o 1 teaspoon vanilla flavoring o Ground cinnamon (optional) In a saucepan, at medium hi, heat the coconut milk, the sugar and the salt. Dilute the cornstarch with some of the coconut milk and add to the saucepan. Stir continuously until it boils then simmer until it thickens. Pour mixture into a mold or single serving cups whatever you prefer. Let it cool to room temperature before refrigerating for at least 2 hours. Sprinkle cinnamon over it before serving. Here are some tips to watch out for on this dish. Cool the mixture before refrigerating or cover it with a plastic wrap so a skin does not develop, much like pudding. In addition, before serving you might have to separate the tembleque from the mold with a knife. While cooking once the mix thickens remove immediately from the heat or you will get a tembleque without the jiggle that is more bread pudding than jell-o in consistency. Tembleque is a classic Puerto Rican desert...

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