Category: Recipes

Rice & Beans #2

RICE AND BEANS (PUERTO RICAN STYLE) Place 2 tea­spoons Crisco and 2 table­spoons sofrito in elec­tric skil­let for 1 minute. Add 2 cups water, 2 cups cooked rice, can toma­to sauce, chopped olives, diced pork, salt and pep­per to taste. Cook 15 to 30 min­utes. Mix 1 large can of red kid­ney beans with some sofrito, salt and pep­per added. Serve with rice. SOFRITO: 3 green pep­pers, chopped 2 med. onions, chopped 1 to 2 sweet chili pep­per, chopped 1 clove gar­lic, chopped 1 tsp. oregano Place a por­tion of all ingre­di­ents in blender; thor­ough­ly blend at high speed; con­tin­ue until...

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Rum Cake

PUERTO RICAN RUM CAKE 1⁄2 cup chopped pecans 1 pkg. yel­low cake mix 1 pkg. instant vanil­la pud­ding 4 eggs 1⁄2 cup cold water 1⁄2 cup veg­etable oil 1⁄2 cup Gold Puer­to Rican Rum Pre­heat oven to 325 degrees. Grease and flour pan. Sprin­kle pecans over bot­tom of pan.Mix all cake ingre­di­ents togeth­er. Pour bat­ter over pecans in pan. Bake One hour. place on counter top to cool.  Invert on serv­ing plate. Prick the top, and brush glaze even­ly over top. GLAZE: 1⁄4 lb. but­ter 1⁄4 cup water 3⁄4 cup gran­u­lat­ed sug­ar 1⁄2 cup Puer­to Rican...

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Empanadas

PUERTO RICAN (EMPANADAS) Dough:  (or Goya’s pkg of 10 empana­da dics) 3 cups all pur­pose flour 1 tea­spoon salt 1⁄2 tea­spoon bak­ing pow­der 1⁄2 tea­spoon bak­ing soda 1⁄4 cup veg­etable oil 1 cup warm water 1⁄2 tea­spoon anna­to seed (for col­or) Fill­ing: 1 lb. browned ground beef or cooked shred­ded chick­en 1⁄2 medi­um onion, diced 2 table­spoons olive oil 1⁄2 green bell pep­per, diced 3 gar­lic cloves, crushed 1⁄8 c. chopped fresh cilantro 1⁄8 c. sliced green olives salt and pep­per, to taste 1÷4−1÷2 jalapeño, minced (option­al) 1 tbsp. toma­to paste 1 pkg. Goya Sazon with anna­to 1 cup...

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