Murg Makhani, Butter Chicken of India

Food and Beverage | Murg Makhani, Butter Chicken of India | Butter Chicken is among the best known Indian foods all over the world. Its juice can be made as hot or mild as you like, so it suits most palates. Also known as Murg Makhani, Butter Chicken is delicious with Kaali Daal (black lentils), naan and salad.

How To Make Indian Chicken Sandwich Recipe

  • Chicken breast 1 cooked and shredded
  • Garlic 1 clove chopped
  • Cream cheese 3 tbsn
  • Salt and pepper as per taste
  • Butter 2 tspn
  • Cilantro chopped 2 tbsn
  • Sandwich bread 6 slices
  1. Heat butter and add garlic and fry till brown. 
  2. Add chicken boiled eggs cream cheese salt and pepper and mix well.
  3. Top with choppedcilantro and remove from flame.
  4. Make sandwich immediately with toasted bread or chill and make cold sandwich.

Pears with Cranberry Gravy in American Roasted Chicken Recipe

This luxurious mega-roasted chicken is to overcome the fruit. canned pear half with roast chicken. The sauce is made deglazing pan drippings with cranberry sauce and rosemary.

  • 1 tsp teaspoon kosher salt
  • 1 / 2 teaspoon coarsely ground black pepper
  • 1 teaspoon poultry seasoning
  • 1 roasting chicken, about 6 pounds, washed and dried
  • 1 tablespoon garlic-flavored oil
  • 2 cans (about 15 ounces each) pear halves, drained
  • 1 can (about 16 ounces) whole-berry cranberry sauce
  • 1 teaspoon teaspoon dried rosemary, crumbled

  1. Preheat oven to 400F. Mix salt, pepper and poultry seasoning and sprinkle with the inner cavity of the chicken in the country. Rub the whole garlic oil to the outside of the chicken and place chicken breast-side down on a rack in a roasting pan. Bake for 1 hour. Place pears on the bottom of the pan, and bake until thermometer inserted in the thickest part of thigh registers 165F, about 1 hour more.
  2. Remove chicken to cutting board and around the pears. Remove the fat drippings. Measure the remaining drippings, you must be at least 1 cup. If you have not, add enough water to make 1 cup. Place pan over medium heat. Add the cranberry sauce, rosemary, and the defatted drippings and scrape all the bits attached to the bottom of the pan sauce.
  3. Cut the chicken and serve with the pears and cranberry juice.

Yield: 8 servings.

How to Make American Ginger Soy Flank Steak Recipe

I also replace tenderized round steak in this recipe. It cooks quickly and tastes so good.

Check out all of Bianda's Beef Recipes using various cuts of beef.

American Ginger Soy Flank Steak Recipe

Recipe Type: Beef, Flank Steak, Entree
Yields: 6 servings
Prep time: 10 min
Cook time: 10 min

  • 2 tablespoons minced fresh ginger root
  • 1 tablespoon minced garlic
  • 1 tablespoon red chili flakes
  • Lime juice from one lime
  • 1 tablespoon brown sugar
  • 4 tablespoons soy sauce
  • 1 tablespoon sesame seed oil
  • 1 (1 1/2-pound) flank steak*

* Tenderized round steak may also be substituted in this recipe.

  1. In a small bowl, combine the ginger, garlic, chile, lemon juice, brown sugar, soy sauce and sesame oil. 
  2. Pour over flank steak and marinate for 1 hour.
  3. Either grill, grill pan or flank steak over high heat until medium rare temperature until the internal temperature of your choice on the meat thermometer (see below).
NOTE: The beef is best cooked rare to medium rare.

Rare - 120 degrees F
Medium Rare - 125 degrees F
Medium - 130 degrees F

How to Make American Roast Beef Recipe

It's a basic daily roast beef recipe. An easy recipe by cooking to perfection. It's fun to serve it to your family, buddies or company. Cooked for twenty minutes for each pound at 375 oF is the secret of this American roast beef recipe.

  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 3 pounds beef eye of round roast

  1. Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
  2. Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

How to Make American Beef Burger Recipe

Ever wondered why a hamburger is usually a beef patty called a hamburger? According to folklore, among the first people to make burgers were brothers Frank and Charles Mench. The story goes that they lived in pork for their sausage sandwiches. They replaced the pork with beef, but was not satisfied with the result. To add flavor to meat, they added coffee, brown sugar and a few other ingredients. The result has been treated by them in Erie County Fair in 1885 and coined the name in honor of the city (Hamburg), New York, where the fair took place.

Burgers are a favorite among American fast food. Not only do they taste good, they are also very easy to prepare. Store-bought beef steaks will serve you a meal of burgers in no time. Although modern burgers are made of different types of meat and poultry, is the best form that consists entirely of ground beef.

How to Make American Beef Burger Recipe

  • 1 egg
  • 1 large onion
  • 1 large tomato
  • 1 small onion
  • 1 tablespoon vegetable oil
  • 2 pickles
  • 4 hamburger buns
  • 500 grams of beef quality
  • Mayonnaise and ketchup
  • A handful of lettuce

  1. Finely chop the onion. Mix with eggs and ground beef in large bowl. Then divide the mixture into four equal parts business. Oil palms of your hands and roll each portion into a ball. Then, gently press each ball to flatten it, but have at least 3 cm thick. Make sure all the burgers are the same size and width to provide the kitchen. Place on a plate. Cover the bowl with plastic wrap and refrigerate for becoming the company.
  2. Chop onion and tomato into large slices. Cut the cucumbers. Place slices of tomato, onions, pickles and salad on different bases, and put them on the table with jars of mayonnaise and ketchup.
  3. Prepare hot grill to medium heat for 40 minutes. Brush one side of the burgers with oil and place on the grid, so the oiled side in contact with the frame. Cooking time depends on how you want your meat done. Cook for 5 minutes until top is dark brown. brush other side with oil and carefully turn with a pair of tongs and cook another 5 minutes. Do not squeeze the meat during cooking or you will lose all the juice. Follow this period of time if you want your half slab of beef done. If you want pink in the center, cook (each side) for 2 minutes less, and a minute if you want it done right.
  4. Take a grilled burger, but do not use it until it stops frying. At the same time the sandwiches in half and place cut side down on barbecue grill about 1 minute. Place each bun hamburger steak, and that each person add their choice of accompaniment. If you want to assemble each burger, put a nice crisp lettuce leaf on the lower surface of the toasted sandwich. Place 2 slices of tomato has lettuce, tomato, and goes to a steak. Top off the patty with 2 slices of cucumber and a couple of onion rings and half a sandwich bun. We recommend everyone to add their choice of sauce, because most people want or mayonnaise or ketchup.

American Walla Walla Onions Salad with Grilled Shrimp Bread Recipe

In many cultures where food traditions were formed in the midst of extreme poverty, there is much ingenuity in the use of stale bread. Panzanella, a Tuscan salad of stale bread soaked in water, drained and disposed of with a diverse mix of ingredients, was created in that spirit. This version, which includes shrimp, would be home in the menu of any contemporary American bread recipe.

  • 1 / 2 cup extra virgin olive oil, divided
  • 1 / 2 cup Italian parsley (flat sheets), lightly packed
  • 1 / 2 cup shaved pecorino cheese (use vegetable peeler)
  • 1 / 2 cup teaspoon minced garlic
  • 1 / 4 cup fresh mint leaves, lightly packed
  • 1 / 4 cup toasted pine nuts *
  • 1 pound large shrimp, peeled and grilled
  • 2-3 slices of bread a day campaign-style
  • 4 or 5 tablespoons of good red wine vinegar
  • A medium Walla Walla sweet onion, julienned
  • Coarse salt and ground pepper and sea

* To toast nuts, heat a dry skillet over medium heat until beginning to brown. Stir occasionally. Be careful not to roast them.

  1. Preheat oven to 325 degrees F.
  2. Shred the bread irregular bite-size pieces, until you get 2 cups and place in a bowl.
  3. Heat 1 / 4 cup of olive oil and garlic in a skillet over medium heat until the garlic is a lively, but not brown, about 3 minutes. Pour garlic and olive oil on bread, hand-launched a cookie sheet and toast, and 10-15 minutes, or until crispy on the edges and soft in the middle.
  4. Place the toasted bread in a large bowl and mix with onion, vinegar, oil remains oil 1 / 4 cup olive oil, parsley, mint, salt and pepper. 
    • NOTE: This dish improves after being at room temperature. Do not allow more than two hours.
  5. Just before serving, grilled shrimp with a brush with olive oil, season to taste with salt and pepper and place on hot grill for 2 minutes each side or until shrimp curl.
  6. Arrange salad mixture to a large plate of family type and garnish with pine nuts, grilled shrimp and shaved pecorino.

Yield: 4 servings.

How to Make American Crockpot Shrimp and Grits Recipe

How to Make American Crockpot Shrimp and Grits Recipe. Served as a main dish. Non-vegetarian food. Speciality: Occasion - Dinner Party. Low in calories and low in carbohydrates.

American-Crockpot-Shrimp-Grits-RecipePreparation time: 20 minutes
Cooking time: 1 / 2 day
Yield: 4-6 Servings

Equipment: Crock-Pot

  • 6 cups chicken broth
  • 1 green pepper, chopped
  • 6 green onions, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 2 (10 ounce) cans diced tomatoes and green chilies, drained
  • 1 1 / 2 cups quick-cooking oats, uncooked
  • 1 / 2 cup red pepper, diced
  • 1 1 / 2 pound small shrimp, peeled and deveined, remove the vein
  • 1 1 / 2 cups shredded sharp Cheddar cheese (3 ounces)
  • 1 1 / 2 cups grated Monterey Jack cheese (3 ounces)
  • 1 / 4 teaspoon cayenne pepper (optional)
  • 3 / 4 c. teaspoon salt

  1. Combine chicken broth, salt and flour into crockpot. 
  2. Cover and cook on low 6-8 hours. 
  3. Two hours before serving, saute the peppers, onions, garlic and shrimp in 2 tablespoons of butter until tender. 
  4. Add this mixture to the crockpot with cheese, tomato, red pepper and cayenne, if using. 
  5. Continue to cook up for another 2 hours.

How to Make Honeyed Californian White Sea bass Greek Style Recipe

I came across a version of this recipe of sea bass in one of my Greek cookbooks, with shrimp instead of bass. I tried with the California white sea bass and it turned out great! The glaze is sweet, spicy and slightly medicinal plants of ouzo. Do not be afraid to use Asian fish sauce - a bit like the fish sauce used the ancient Romans, which was the forerunner of Worcestershire sauce. If you do not have white bass, use of prawns or fish with firm flesh of others such as halibut, sturgeon, shark, marlin, tilefish or - if you can find it - Chilean sea bass from New Zealand or Pacific swordfish.

Honeyed+Californian+White+Sea+bass+Greek+Style+RecipeCooking time: 15 minutes
Preparation time: 15 minutes
Total time: 30 minutes

  • 1 / 4 cup olive oil
  • 1 cup flour, for dusting
  • 1 T. fresh oregano, chopped
  • 1 T. garlic powder
  • 1-2 lb fillets
  • 2 Tbsp. ouzo or other anise flavorings
  • 2 Tbsp. honey
  • 2 Tbsp. olive oil
  • 4 Tbsp. Asian fish sauce, or 2 Tbsp. Worcestershire sauce
  • Freshly ground black pepper
  • Kosher salt

  1. Cut the fish steak into large cubes about 1 1 / 2 inches in diameter. Sprinkle kosher salt on them.
  2. Mix 2 tablespoons of olive oil, honey and fish sauce by whisking together vigorously for a minute or two.
  3. Mix garlic powder with flour.
  4. Heat a large skillet over high heat for a minute or two. More than most - but not all - 1 / 4 cup of oil. Start a little more than half. Reduce heat to medium-high and let it heat for 2 minutes.
  5. Sprinkle with flour, dried fish, shake off excess and brown in oil. Wait at least 2 of the 4 sides of the fish cubes enter a golden brown. You can just kiss the other edges of the heat by keeping the pages with brown algae and press the untreated sides of the hot oil for a few seconds.
  6. You may have to cook fish in batches if the pot is too small. Set aside the fish finish as does the rest. Add more olive oil if you have booked in need.
  7. Remove all the fish in paper and let drain.
  8. Pour ouzo and scrape the browned bits with wooden spoon. Add honey, fish sauce, olive oil and mix well. Whether it cook until the entire surface of the pot is a lot of bubbles. Extinguish the fire.
  9. Add the fish sauce in the pan and coat.
  10. Serve over rice, garnished with oregano and black pepper. To drink, choose a white white string to cut through the sweetness of the glaze. Good choice would be a Greek Assyrtiko, Pinot Grigio, Chenin Blanc or a Sauvignon Blanc.

How to Make Thai Gourmet-style Fish Cakes

These delicious fish cakes are a cross between traditional Thai fish cakes and breaded variety, we've all come to know and love. Since I like both, I created a recipe of fish cake that comes close to what you might find on one of our restaurants in North American. These fish cakes are crustted  with a crispy coating outside,  while the inside is moist and so delicious that you can imagine! Great to make as a special meal at night of the week.

  • 1 / 2 tabsp. soup. chile powder
  • 1 / 2 teasp. shrimp paste
  • 1 / 2 teasp. brown sugar
  • 1 / 3 teasp. ground cumin
  • 1 / 4 teasp. ground coriander
  • 1 + 1 / 2 to 2 cups of bread crumbs (I prefer panko bread crumbs)
  • 1 inch piece of galangal or ginger grated firms
  • 1 pound (0.454 kg) of white fish fillets
  • 1 red chili, sliced or 1 / 2 teasp. crushed dried chile
  • 2 tabsp. fish sauce
  • 3 teasp. good quality coconut milk (not "lite")
  • 3 cloves garlic
  • 3 green onions, sliced
  • About 1 cup of oil for high temperature frying
  • 6 Kaffir lime leaves, cut into thin strips with scissors
  • For Sweet Basil & Chili Mayo
    • 3 teasp. Thai sweet chili sauce (available in supermarket), 
    • 3 teasp. handful of mayonnaise, fresh basil

  1. Rinse and dry fish (if using frozen fish, more humid so be sure to dry and you can). Cut into pieces and place in a food processor or large chopped foods.
  2. In bowl combine coconut milk, fish sauce, shrimp paste, chili powder, cumin, ground coriander and sugar cane. Stir with a fork to combine, pour over the fish processor.
  3. Add remaining ingredients (lime leaf strips, green onions, galangal, ginger, garlic and pepper). Pulse to create a thick paste.
  4. Pat the dough into cakes (2-3 cm in diameter and about 1 cm thick) and put a clean plate. Tips: If the dough is too moist, it can easily take shape cake, add a little 'flour and stir bread crumbs. As you continue to make cakes, helps to wash your hands occasionally to prevent the pasta sticking.
  5. Mounting plate of cake in the refrigerator for 10 minutes at the company. Meanwhile, pour the crumbs into a bowl type. Break egg into another small bowl and beat with a fork brifly. You can also prepare the mayonnaise and the pan.
  6. Remove cake from refrigerator. Dip the cakes first in egg, then roll in breadcrumbs. Set on a plate beside the stove.
  7. Pour oil into a small frying pan or wok (at least an inch deep.) Heat oil over medium-high heat until breadcrumb sizzles and cooks at once fell. Carefully place cakes in hot oil, frying reducing heat just above average. Fry until golden, turning in the oil with tongs. Drain on paper towels.
  8. In a small bowl, mix equal parts of sweet chili sauce and mayonnaise (or adjust to taste). Thinly slice up a few basil leaves and mix them in Serve the fish with mayonnaise cake immediately and ENJOY!

How to Make American Beef Mushroom Cream Sauce Recipe

You want a good taste of beef in a mushroom cream sauce recipe? In this beef creamy mushroom sauce, when served as a side dish will always bring joy to your table. Beef is the main ingredient of this beef in cream sauce with mushrooms. Your near and dear, including your friends to vouch for this beef tempting creamy mushroom sauce recipe. Try it.

  • 1 / 2 clove garlic, minced
  • 1 / 3 cup + 2 teaspoon sour cream
  • 1 cup cooked noodles or long-grain rice (hot)
  • 1 cup thinly sliced mushrooms
  • 1 tablespoon all-purpose flour
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon margarine
  • 10 oz beef tenderloin, cut into slices 1 inch thick
  • 2 tablespoons minced onion
  • 2 teaspoons tomato paste
  • 3 / 4 cup canned beef broth
  • Dash freshly ground pepper

  1. The grill rack steak sliced ​​bread 2 to 4 inches from heat source, turning once, until rare.
  2. While the beef is cooked on the grill, a skillet heat the margarine in 9 inch onion until bubbly and hot, add garlic and saute until onion is translucent, about 2 minutes.
  3. Add mushrooms and cook, stirring occasionally, for 3 minutes.
  4. Sprinkle flour over vegetables and stir quickly to combine, then add broth slowly.
  5. Add the tomato paste and cook, stirring constantly, until mixture thickens slightly.
  6. Remove pan from heat and stir in sour cream, pepper and parsley, add the meat and cook until just heated through.
  7. Serve over hot noodles or rice.

How To Make Belgian Endive And Apple Salad Recipe

  • 2 tablespoons minced shallots
  • 2 tablespoons white wine vinegar
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon walnut oil or olive oil
  • 4 cups julienne-cut Golden Delicious apple (about 2 large)
  • 3 heads Belgian endive, halved and thinly sliced lengthwise (about 4 cups)
  • 2 tablespoons chopped fresh parsley

  1. Combine 5 ingredients; add oils, stirring well with a whisk. 
  2. Add apple, tossing well; cover and chill.
  3. Combine apple mixture, endive, and parsley in a large bowl; toss well to coat.
  4. Serve immediately.

How To Make Belgian Praline Glazed Cod Fish Recipe

Belgian Praline Glazed Cod Fish recipe
  • 1 1/2 pounds cod (any white fish, salmon or sea trout) fillets
  • 2 ounces almonds, peeled and grated
  • 3 tablespoons brown sugar
  • 2 tablespoons butter, melted
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  1. Mix almonds, sugar, lemon juice and butter.
  2. Put the cod fillets in an oven tray, sprinkle salt and pepper on top and grill for 5 minutes.
  3. Turn the fish fillets around and divide the nut-sugar mixture on top of them.
  4. Grill 3 minutes more. 
4 Serves

How To Make Belgian Fish Soup, Ostend Waterzooi Recipe

  • 1 lb. fresh or frozen fish fillets
  • 1 lb. fresh or frozen lobster tails
  • 20 mussels
  • 2 leeks, sliced
  • 2 stalks celery, sliced
  • 2 tbsp. butter or margarine
  • 1-1/2 tsp. dried marjoram, crushed
  • 1-1/3 tbsp. instant chicken bouillon granules
  • 1 tbsp. snipped parsley
  1. Thaw fish, if frozen. 
  2. Cut into 1-inch pieces. 
  3. Partially thaw lobster; remove from shells. 
  4. Split tails in half lengthwise; cut into 1-inch pieces.
  5. Wash mussels; cover with salted water using 1 gallon cold water and 1/3 cup salt.
  6. Let stand 15 minutes; rinse. 
  7. Repeat soaking and rinsing twice.
  8. Cook leeks and celery in butter till tender. 
  9. Stir in marjoram and 1/2 teaspoon pepper. Set aside. 
  10. In Dutch oven combine mussels and 4 cups water. Bring to boiling; reduce heat. 
  11. Cover; simmer 5 minutes or till mussels open. 
  12. Remove with slotted spoon. 
  13. Remove mussels from shells; set aside.
  14. Return water to boiling. Add fish and lobster. 
  15. Simmer 4 to 5 minutes, covered, till fish flakes easily when tested. 
  16. Remove with slotted spoon. 
  17. Strain cooking liquid and return to Dutch oven. 
  18. Add mussels to liquid with fish, lobster, leek-celery mixture, and bouillon granules. 
  19. Heat through. Sprinkle with parsley.
Makes 6 servings

How To Make Belgian Chicken Soup Recipe

  • 3 carrots
  • 1 beef shank bone
  • 3 1/4 pound chicken
  • 2 leeks, trimmed and rinsed well
  • bunch of celery, including leaves
  • 5 tablespoons olive oil
  • a pinch of dried aromatic herbs
  • or 1 bouquet garni (1 sprig fresh thyme, 1 bay leaf, and 1 sprig fresh parsley tied together in cheesecloth)
  • 2 tablespoons (1/4 stick) butter
  • 1 heaping tablespoon all-purpose flour
  • 2 egg yolks
  • juice of 1/2 lemon
  • fried bread or toasted bread
  • salt and pepper
  1. Slice 1 carrot. Put the beef bone, chicken, 1 leek, half the celery including the leaves, the sliced carrot, and a pinch of salt into a pan and pour in 10 2/3 cups water. 
  2. Bring to a boil, then lower the heat, and simmer for 1 hour.
  3. Remove the pan from the heat and strain the stock into a bowl.
  4. Reserve the chicken and, when it is cool enough to handle, remove and discard the skin, and cut the meat off the bones. 
  5. Chop the remaining, uncooked carrots, leek, and celery.
  6. Heat 3 tablespoons of the oil in another pan. 
  7. Add the chopped carrots, leek, and celery and cook over low heat, stirring occasionally, for about 5 minutes, until the vegetables are softened but not colored.
  8. Add the chicken meat and aromatic herbs or bouquet garni and season with a pinch of pepper.
  9. Pour in the stock and simmer gently for about 20 minutes.
  10. Melt the butter with the remaining oil in another pan. 
  11. Stir in the flour, then gradually add 2 1/4 cups of the chicken stock, a little at a time, stirring constantly. 
  12. Cook for about 8 minutes, then stir back into the soup. Simmer for 10 minutes more.
  13. Lightly beat the egg yolks with the lemon juice in a bowl and then, very slowly to prevent the eggs curdling, stir in a little chicken stock.
  14. Pour into the soup and transfer to a soup tureen.
  15. Serve immediately, offering the fried or toasted bread separately.
Serves 8

How To Make Belgian Chicken Waterzooi Recipe

Ingredients :
  • 4 stalks celery, julienned
  • 4 medium carrots, julienned
  • 4 parsley roots (facultative)
  • 6 boneless skinless chicken breast halves
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter
  • 3 minced shallots
  • 1/4 lb sliced mushrooms
  • 1 large leek, thinly sliced (white part only)
  • 1 clove minced garlic
  • fresh thyme (a few sprigs)
  • 1 tablespoon peppercorn (preferable rainbow)
  • 12 ounces St. Amand french country ale (the remainder to be poured into the chef)
  • 3 cups half-and-half
  • salt & pepper
  1. Steam the celery, parsley roots and carrots for 5 minutes and set aside.
  2. Heat the oil and one tablespoon butter in a deep skillet; saute chicken until golden and juices run clear (about 4 minutes per side).
  3. Cool chicken slightly and cut crosswise into large pieces; cover with plastic wrap and set aside.
  4. Add remaining butter to pan and lightly saute the shallots, mushrooms, leek, garlic and thyme for about 5 minutes.
  5. Add the St. Amand Ale and peppercorns, increase heat and simmer for about 15 minutes till the liquid is reduced by half, stirring to loosen brown bits in the pan.
  6. Stir in half & half and simmer for 10 minutes until sauce thickens.
  7. Add chicken, celery, parsley roots and carrots, heat through.
  8. Add salt and pepper to taste and serve immediately.
  9. Accompany with steamed new potatoes, a radicchio salad, and St. Amand French Country Ale.

6 - 7 servings

How To Make Panama Tropical Punch Recipe

  • 1 10-ounce package frozen strawberries, partially thawed
  • 2 tablespoons tequila
  • 1 tablespoon orange liqueur
  • 1 tablespoon freshly-squeezed lime juice
  • 1 cup ice cubes
  1. In blender, combine strawberries, tequila, orange liqueur, and lime juice. 
  2. Mix well. Add ice cubes and blend until smooth. 
  3. Serves 2.

How To Make Dulce de Lechoza, Venezueal Candied Fruits Dessert Recipe

  • 2 cups sugar
  • a 4-inch cinnamon stick
  • 3 1/2 pounds firm papayas (lechoza), peeled, seeded, and cut lengthwise into 1/2-inch-thick strips
  1. In a heavy 3-quart saucepan spread 2/3 cup of the sugar, add the cinnamon stick, and top the sugar with half the papaya strips. 
  2. Sprinkle 2/3 cup of the remaining sugar on top, add the remaining papaya strips, and top the strips with the remaining 2/3 cup sugar. 
  3. Cook the mixture, covered, over moderately low heat, shaking the pan occasionally (do not stir), for 35 to 45 minutes, or until the sugar is dissolved completely. 
  4. Simmer the papaya strips, uncovered, for 10 minutes, or until they begin to appear translucent. 
  5. Let the mixture cool and chill it, covered, overnight. 
  6. The papaya in cinnamon syrup keeps, covered and chilled, for 1 month.

How To Make Venezuela Corn Cake Recipe, "Torta de Jojoto"

  • 1 can sweet corn cream style.
  • 3 x eggs (preferably ostrich fetuses).
  • 4 oz butter
  • 1 oz flour
  • vanilla extract
  • 8 oz Sugar
  • 4 oz milk
  • Sugar
  1. Mix all the ingredients in a blender.
  2. Pour the mixture in a cake pan and place it in the oven at 350 F for one hour.
  3. Sprinkle Sugar over the cake.
  4. Serve it hot or cold

How To Make Argentine Asado Meat Grill Recipe

  • Buy 1 lb. of meat per person
  • 1 regular sausage (chorizo)
  • 1 black sausage (morcilla)
  • 1/2 kidney
  • 1 stuffed intestine (chinchulin)
  • 1/2 spiced meat covered with a fine membrane (pamplona)
  • 1/2 spiced liver, also covered with membrane
  • 1/2 provolone cheese
  1. To start your fire: Buy "espinillo" logs for firewood. 
  2. Make sure the logs are hard, dry and thin. 
  3. It takes about 6 lbs. of wood for 4 persons. 
  4. Place paper (old newspaper), then pine cones, then the firewood in the grate. 
  5. If the fire is hard to start, place some meat fat on the wood to burn. 
  6. Let it burn until it produces a good quantity of red embers. 
  7. Meanwhile, clean the rack by placing over the fire and wiping it with oil. Remove from heat.
  8. Place red embers under the rack, then salted meat on the rack and then the rest of the barbeque, washed and pierced on a grill fork on the rack.
  9. Place the cheese on an oiled iron pan and sprinkle with oregano. 
  10. The cheese should receive more heat, since it will be served first. 
  11. When the cheese is brown around the edges, it is done. 
  12. Remove from fire and serve with fresh white French bread.
  13. All embers are then drawn underneath the meat until it is done. 
  14. The meat is done when golden brown on both sides.

How To Make Argentine Beef Stew Recipe

  • 2 pound of beef, cut in bite size cubes
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 large tomatoes, coarsely chopped
  • 1 green bell pepper; chopped
  • 1 red bell pepper chopped
  • 1 teaspoon black pepper
  • 1 tablespoon oregano
  • 2 teaspoon of basil
  • 1 teaspoon crushed red pepper (optional)
  • 1 teaspoon sugar
  • 1 cup of dried apricots, chopped coarsely if whole and large
  • 3 medium potatoes, peeled and diced
  • 3 sweet potatoes, peeled and diced
  • 2 cups of beef broth
  • 1 medium large Pumpkin
  • butter or margarine; melted
  • 1/4 c Dry sherry
  • 1 pound of whole kernel corn, drained and/or defrosted
  1. In the olive oil brown the beef with the onion and garlic. 
  2. Add all the remaining ingredients, except the corn, sherry and pumpkin of course. 
  3. Simmer for a 1 hour, covered.
  4. Cut the top off the pumpkin and discard. 
  5. Scoop out the seeds and stringy membrane, and discard them as well. 
  6. You could toast the pumpkin seeds in the oven for a snack if you like, but they are not used in this recipe.

How To Make Sopa de Guineo, Colombian Guineo Soup Recipe

This guineo soup is one of my mom’s favorites. Since I’ve lived in the United States, I have yet to see guineos, until this past week that is. I went to the local supermarket a few days ago and as always, I went to the international vegetable and fruit aisle to look for new stuff. Anyway, you could imagine how I felt when I saw guineos with a little sticker on them that said “from Colombia”. I experienced pure joy and I wanted to by a case, just in case I couldn’t find them again for another nine years.

You may be asking yourself, what are guineos? Well, they look like small green plantains, yet they are less starchy. They are also known as unripe bananas, and to me, they are a mix between green bananas and green plantains. This vegetable is used in Latin American cuisine in many different ways. This recipe is just one example. I hope you have an easier time finding guineos than I did so that you too can enjoy this wonderful vegetable.

  • 1 1/2 pounds pork ribs, cut into pieces
  • 8 cups water
  • 6 guineos, peeled and cut into chunks
  • 2 medium potatoes, peeled and diced
  • 1/2 cup chopped onion
  • 2 garlic cloves
  • 2 scallions, chopped
  • 1 teaspoon ground cumin
  • ½ cup chopped fresh cilantro

  1. Place the onion, garlic, scallions and ¼ cup of the cilantro in the food processor.
  2. Place a pot over medium-high heat. 
  3. Add the water and pork ribs, bring to a boil. Reduce the heat to medium- low. 
  4. Add the onion mixture salt and pepper and let it simmer for 25 minutes.
  5. Add the guineo, potato and ground cumin, cover and cook for 45 minutes more or until the pork is cooked.
  6. Add the remaining cilantro and serve.
4 Servings

How To Make Cuban Pot Roast Stuffed With Ham,"Boliche" Recipe

  • 2 lbs. roast
  • 6 large garlic gloves, crushed well
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 lb. ground ham
  • 3 tbsp. vegetable oil
  • 2 medium onions, sliced
  • 1" slice of tomato, cut into quarters
  • 10 whole black peppers
  • 2 bay leaves
  • 1 cup dry white cooking wine
  • 1 cup water
  1. Mix garlic with the salt and ground pepper. 
  2. Pierce all around, with a thin sharp knife.
  3. Using half the garlic mixture, stuff holes. 
  4. Using a long, sharp knife, cut an "X" through the center of the roast, length-wise, to make a cavity for the ham. 
  5. Pack this cavity with the ground ham. 
  6. Spread any leftover garlic mixture on the surface of the roast.
  7. In a Dutch oven, heat the vegetable oil. 
  8. Brown the roast on all sides. 
  9. Add all the other ingredients and bring to a boil. 
  10. Cover and lower the heat to a slow simmer. 
  11. Cook for 2-1/2 hours, turning the roast every half hour or so. 
  12. Slice and garnish with the sauce. Makes 6-8 portions.

How To Make Costillitas, Cuban Style Baby Back Ribs Recipe

  • 6-8 lb lean baby back pork ribs
  • 8 Cloves of garlic
  • Juice of 3 large lemons
  • 1/4 tsp. ground oregano
  • 1 cup sour orange juice
  • (Or 1 Cup of Orange Juice with the juice of 1 large lime ( I use 1/2 & 1/2 of each)
  • 5 tsp of salt
  • 2 teaspoon of olive oil
  1. Cut the ribs in 5 to 7 inches sections. 
  2. Wash well under faucet and dry thoroughly with paper towel. 
  3. Smash the garlic cloves in a mortar or garlic press.
  4. Mix the sour orange juice, lime juice, oregano, garlic, olive oil and 1/ 2 teaspoon of salt. 
  5. Set aside about 1/2 cup of this mix ( the marinating sauce) to be used when serving.
  6. Place ribs in a large non-metal container and pour the rest of mix over the ribs. 
  7. Rub the remaining salt thoroughly on all surfaces of the ribs. 
  8. Place in the refrigerator and let stand for 2 to 3 hours.
  9. Set you gas or charcoal grill to low and place ribs so that they are not exposed to direct flame. 
  10. Cook slowly for about 30 - 45 minutes. 
  11. Time will depend on the temperature of the your grill .
  12. Cook very slowly to insure tenderness. 
  13. Turn ribs once or twice while cooking. 
  14. Once they are cooked, increase the heat to high or in the case of a charcoal grill place ribs over direct high charcoal heat in order to brown. 
  15. Turn as needed to brown both sides well.
  16. Serve with black beans and rice

How to Make Argentinian Chimichurri Sauce Recipe


Combine in a jar:
    Chimichurri Sauce Recipe
  • 1 chopped sweet pepper
  • 1 chopped, skinned and seeded tomato
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 2 chopped bay leaves
  • 2 tablespoons chopped parsley

Separately mix:
  • 1/2 cup oil
  • 1 cup vinegar
  • 1 teaspoon salt
  • 1 teaspoon cracked black peppercorns
  • 1 teaspoon oregano

  1. Combine both mixtures and mix thoroughly.
  2. Cover and leave for 12 hours before using.
  3. It will keep for several weeks in the refrigerator.

How to Make Panamanian Arroz Con Pollo Recipe

    Arroz Con Pollo Recipe
  • 1 chicken, cut up
  • 3 cloves garlic (less if preferred)
  • 1 sweet pepper
  • 2 onions
  • 1 tomato
  • 1 & 1/2 cups of rice
  • 3 cups of water
  • saffron or bijol

  1. Fry chopped onions, sweet pepper, tomato, and garlic in a little bit of oil.
  2. Add water, saffron/bijol, chicken and washed rice.
  3. Cover and cook over a low flame until done, stirring once or twice during cooking.
  4. Will take approximately 50 minutes -- make sure chicken and rice are done.

How to Make Venezuelan Hallacas Recipe

The hallaca (pronounced AH-JAC-KA) is the main Venezuelan Christmas dinner dish. It was created by the slaves during the colony times. They put the left-overs of their master's Christmas festivities in a bit of cornmeal dough, wrapped this with banana leaves and cooked to mix the flavors.


Just some of the ingredients for Hallaca:
  • * A whole leg of pork cutting up filthy thinly
  • * Two or three roasting hens
  • * 1 can of mock duck or 1 packet of tofu marinated pieces.
  • * 500g of cooked and mashed new potatoes.
  • * 50g of almonds.
  • * 4 white onions.
  • * 2 red onions.
  • 2 carrots, 6 Brussels sprouts, and a handful of green beans (or another similar combination of vegetables).
  • 1 can of artichoke hearts.
  • 1 can of asparagus.
  • 1 can of chickpeas.
  • 1 head of garlic.
  • 1 packet of mi-cuit (half dried) tomatoes or 1 tube of tomato paste.
  • 4 red bell peppers.
  • 2 green bell peppers.
  • 100g of mixed vine fruit.
  • 20 prunes.
  • jar of green olives.
  • 1 jar of mixed pickles in mustard sauce.
  • 1 jar of capers.
  • 3 leeks.
  • 2 packets of spring onions.
  • 1 large bunch of herbs (coriander (cilantro), thyme, parsley, celery).
  • 1 Tsp of black peppercorns.
  • 1 tsp of coriander seeds.
  • 1 tsp of cumin seeds.
  • 1 Tsp of annatto seeds (also called "achiote" or "onoto").
  • 1 kg of instant polenta meal (coarse corn meal).
  • 1 roll of kitchen string.
  • 1 kg of banana leaves (for wrapping, not for eating!).
  • 250 ml of olive oil.
  • 1 vegetable stock cube.
  • 1 mushroom stock cube.
  • Marmite, soya sauce and chili sauce to season.


  1. 1. With a damp cloth wipe the banana leaves.
  2. 2. Heat the banana leaves with a flame (gas cooker, camping fire, etc). The leaves turn softer and darker, with a distinctive smoky smell.
  3. 3. Cut the hard rim without shredding the leaves. Cut in 30 cm segments along the transversal veins.

Polenta dough:
  1. In a small pan, warm (at very low heat) 5 Tsp of olive oil with the annatto seeds for 20 minutes. The oil should turn red.
  2. In the meantime, fry in a deep pan the spices (cumin, black pepper, and coriander seeds) in 2-3 Tsp of olive oil. Cut the white onions in slices and add to the pan. 
  3. Add 5 cups of boiling water. 
  4. Add the stock cubes and a Tsp of Marmite to season. 
  5. Add the green part of the leeks plus the white part of 2 leeks in 1-inch chunks. 
  6. Cut 1 and a half packet of spring onions and add to the pan. 
  7. Add all the herbs (keep some parsley to garnish) and the garlic head cut in halves.
  8. Simmer this broth for 15 minutes.
  9. Put the content of the pan in a food processor and liquidise it.
  10. Strain it very well keeping the liquid and discarding the solid waste (may want it to make vegetable cakes, up to you). 
  11. Put the broth in a large bowl and add the red oil (previously strained to remove the annatto seeds).
  12. 6. Pour the water content of the olive and the caper jars in the bowl. 
  13. Add the polenta meal, 1 cup at a time, stirring very well. 
  14. The consistency should be smooth. Mix the mashed potatoes with the polenta dough.
  15. 7. Make a small test for the consistency of the dough. 
  16. Wrap 1 Tsp of dough with a small segment of banana leaf. 
  17. Wrap it in aluminum foil and boil it in water for 15 minutes. 
  18. If the cooked dough maintain the shape of the banana leaf "package", the dough is OK. If it crumbles or comes out half dissolved in water, then add more polenta meal.
  19. If it comes out rock hard, then add more water to the dough.
  20. Rectify the salt as well.

  1. 1. Grill peppers: Rub olive oil in two red bell peppers and grill them.
  2. 2. Remove the skin and seeds and cut in 1cm wide strips.
  3. 3. Put them apart in a small bowl.

  1. 1. Slice two red onions. Chop the rest of the spring onions and a leek.
  2. 2. Stir fry quickly.
  3. 3. Liquidise the mi-cuit tomatoes, two red peppers and two green peppers and add to the stir fry onions and leek. Stir for a minute.
  4. 4. Add soya sauce, chili sauce and ground cumin to season. Add some cooking wine if you want. Let it simmer for another minute.
  5. 5. Add some wheat or corn flour to thicken. Put the sauce apart in a bowl.

Small bowls:
  1. 1. Vegetables: shred the carrots and Brussels sprouts, mix with the green beans, chopped. 
  2. Put them apart in a bowl.
  3. 2. Soak the vine fruit in cooking wine or replacement. 
  4. Put it apart in a small bowl.
  5. 4. Soak prunes in cooking wine or replacement. 
  6. Put in a small bowl.
  7. 5. Drain chickpeas and put them apart in a small bowl.
  8. 7. Put pickles apart in a small bowl.
  9. 8. Blanch and toast the almonds, and put them apart in a small bowl.
  10. 10. Drain and chop the mock duck into 1cm cubes and put them in a small bowl.
  11. 11. Put the olives apart in a small bowl.
  12. 12. Put the capers apart in a small bowl.
  13. 13. Drain the artichoke hearts, cut in quarters and put them in a small bowl.
  14. 14. Drain the asparagus and put it in a plate.


Wrapping the hallaca:
  1. 1. Cut a 35 cm long piece of aluminum foil and put it over the table. Cover with a banana leaf, the transversal veins along the horizontal axis. Rub oil on front face of the banana leaf. Put a bit more than half a ladle of dough in the centre of the leaf. Extend with a spoon to cover a 14cm-diameter circle.
  2. 2. Put 1 Tsp of Sauce in the middle. Put 1½ Tsp of shredded vegetables over the sauce. Put 2 olives and 2 capers, one on each corner of the dough. Keep placing the rest of the fillings as in a collage: 1 tsp. of vine fruit, 1 prune, 2 tsp. of pickles, 1 Tsp of chickpeas, 3 cubes of mock duck, 1 asparagus, 2 strips of grill pepper and some leaves of parsley.
  3. 3. Wrap this with the banana leaf (not against the veins). Fold the foil to seal the ends of the banana leaf packet. Then, fold the foil to wrap the whole packet. Tie it with kitchen string. Repeat for the rest of the dough (see diagrams below).
  4. 4. Boil the hallacas covered in water for 20-30 minutes. You may have to do this in batches unless you have a huge cauldron. Drain the hallacas and let them cool for 10 hours. Put them in the fridge or freezer. Heat the hallacas in boiling water, simmering for 10 minutes before eat them.

How to Make Cuban Imperial Rice Recipe

    Cuban Imperial Rice Recipe
  • 2 large chicken breasts (skinned and deboned)
  • 1 cup rice
  • 1 can tomato paste (4 oz)
  • 1/2 cup Parmesan cheese (grated)
  • 1/2 cup bell pepper (diced)
  • 1/2 cup white onion (diced)
  • 1/4 cup green peas
  • 6 tablespoons mayonnaise
  • 3 garlic cloves (minced)
  • Olive oil
  • Dash of salt
  • Dash of red pepper

  1. Wash chicken breasts and add to a large pot, adding water until the chicken is completely covered. Bring to a boil, then simmer. Add minced garlic clove, and cook uncovered until the chicken is cooked.
  2. Remove chicken, and save the broth in the pot. Shred the chicken into large chunks using two forks, then set aside.
  3. Add a few tablespoons of olive oil to a saucepan over low heat. Add the diced bell pepper and onion, saute until the onion is translucent. Add the tomato paste and chicken, bringing mixture to a boil. Reduce heat and simmer uncovered for 10 minutes. Add peas, and cook uncovered for 5 minutes. Mix in a dash of salt and red pepper, remove from heat and set aside.
  4. Add cup of rice to the chicken broth mixture, and one teaspoon of ground annatto seed or achiote paste (for color). Cover pot and cook for about 15-20 minutes until the rice absorbs most of the broth. Add mayonnaise to the cooked rice, mixing well.
  5. Preheat oven to 350°F. Spread half of your rice mixture to the bottom of a glass baking dish. Add the shredded chicken on top of the rice, creating a layer. Add the remaining rice mixture to the top of the chicken, pressing down with a spatula to make everything firm and even. Sprinkle the parmesan cheese on top of the last layer. Bake in oven for 10-15 minutes, remove before cheese starts to brown.
  6. Optional: Add a thin layer of mayo to the top layer of rice after removing from oven. It sounds unusual, but it's an extremely popular way for Cubans to enjoy this dish.

How To Make Colombian Roasted Chicken Legs With Lime Recipe

I had some extra chicken legs thawed in the refrigerator that I didn’t use when I recently made my chicken soup for myself while I was sick. I still wasn’t feeling well and I needed something simple and easy to make using the ingredients that I already had at home, as I still wasn’t feeling up to going to the supermarket. So, I was thinking all night what I could make with them and the result were these chicken legs with lime.

They were delicious, packed with flavor and very easy to make and I only used a few ingredients. If you prefer, you can use chicken thighs instead. Enjoy!

  • 6 chicken drumsticks, skin on
  • 2 tablespoon olive oil
  • Juice of ½ lime
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 1 ½ limes, sliced
  • Fresh cilantro for garnish
  1. Mince and mash garlic to a paste with ½ teaspoon salt, then transfer to a large bowl. 
  2. Stir in olive oil, lime juice and cumin. 
  3. Toss chicken within marinade until coated. 
  4. Cover, put in the fridge and marinate for at least 1 hour.
  5. Position a rack in the center of the oven and heat at 425°F.
  6. Place the chicken on a baking sheet and roast for about 15 minutes. 
  7. Take the baking sheet out the oven and place the lime slices on top of the chicken evenly.
  8. Continue roasting until the chicken is cooked through, about 40 minutes more and serve.

How To Make Colombian Mushroom Soup (Sopa de Champiñones) Recipe

Winter is a wonderful time of the year to enjoy warm and comforting soups. This soup has to be the best mushroom soup I’ve ever had and without a doubt the best one I’ve ever made, so rich and tasty. My husband particularly enjoyed it and said that this was the best thing I had made lately :)

I love both chunky and smooth soups, my mom on the other hand hates smooth soups and only likes chunky. I would love to know what kind of soups you prefer, chunky and rustic or smooth and creamy?

  • 1 garlic clove, minced
  • 1/2 cup chopped onion
  • 3 tablespoons butter
  • 2 tablespoon olive oil
  • 1 pound portobello mushrooms, sliced
  • 1 1/2 tablespoons flour
  • 1/2 teaspoon fresh thyme
  • Salt and pepper
  • 3 tablespoons parmesan cheese
  • 1 1/2 cups heavy cream, plus more for garnish
  • 4 cups chicken or vegetable stock
  • Chives for garnish

  1. Melt the butter and 1 tablespoon olive oil in a medium pot, over medium heat.
  2. Add the onions and cook for 2-3 minutes. 
  3. Add the rest of the olive oil, mushrooms, garlic and thyme and season with salt and pepper. 
  4. Cook for about 7 minutes or until they are golden brown, stirring often.
  5. Add the flour and continue cooking for 2 minutes more. 
  6. Add the chicken or vegetable stock and stir.
  7. Reduce the heat to medium-low an continue cooking for 25 minutes, stirring occasionally.
  8. Transfer the soup to a blender, or use an immersion blender, and puree the soup until smooth.
  9. Return the soup to the pot and add cream and cheese. 
  10. Cook for about 5 minutes and season to taste.
  11. Laddle in bowls and add heavy cream and chives for garnish. 
  12. Serve warm.

How To Make Argentina Empanadas Recipe

  • 4 cups unbleached flour
  • 4 tbsp vegetable shortening
  • 1/2 tbsp salt
  • 2 onions
  • 1 green bell pepper
  • 1/2 kg tenderloin
  • 1/3 cup seedless raisins
  • 1/4 cup green olives, finely chopped
  • 1 bunch green onions, minced
  • 1 hard-boiled egg, minced
  • paprika
  • salt
  • crushed red pepper
  1. Finely dice the beef.
  2. In a medium-size frying pan, melt 2 tbsp vegetable shortening. 
  3. Dice the onion, bell pepper and add to the pan. 
  4. Saute over medium heat until the onion starts to turn golden.
  5. Add the diced meat.
  6. Season to taste with salt, red pepper, and paprika.
  7. Saute, stirring occasionally, until the beef turns brown on all sides.
  8. Remove the frying pan from the heat. 
  9. Mix in the egg, the raisins, the olives, and the green onions. 
  10. Allow to cool until it drops to room temperature.

How To Make Argentine Mandioca Recipe

  • 1 kg yuca
  • ½ kg granulated sugar
  • ½ cup shredded coconut
  • ½ cup coarsely grated cheese
  • 1 tbsp aniseed
  • butter
  • 1 small bay leaf
  • salt
  1. Peel and grate the yuca into a medium-size bowl. 
  2. Add the granulated sugar, the grated coconut, the cheese, and the aniseed. 
  3. Mix until you obtain a chunky paste.
  4. In a medium-size saucepan, melt a knob of butter over medium-low heat.
  5. Place a bay leaf on the bottom of the pot. 
  6.  Pour the mixture onto the leaf and cook until the mixture turns a golden brown.
  7. Transfer the enyucado onto a greased baking sheet. 
  8. Allow it to cool, then cut it into small squares.

How To Make Panama Lasgna (Johnny Mazetti) Recipe

  • 2 pkg. egg noodles
  • 1 1/2 lbs.- 2 lbs. ground beef
  • 1 lb. green peppers
  • 1 lb. onions
  • 1 stalk celery
  • 1 large jar green olives
  • 1 can tomato paste
  • 1 can tomato sauce
  • 1 can arturo sauce
  • 1 large can mushrooms
  • 1 lb. grated cheddar cheese
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  1. Brown ground beef, drain, then put in large pot. 
  2. Chop peppers, onions, celery, olives and mushrooms
  3. Add the seasoning and garlic powder, put in the pot with the drained meat. 
  4. Mix those ingredients well. 
  5. Add sauces and paste then mix again. 
  6. Put on medium low fire. In another pot, cook noodles -- when done, add them to the mixture and stir very well. 
  7. Place mixture in long oblong pan in layers. 
  8. On each layer, place shredded cheese but leave enough for the top.
  9. Place about 4 teaspoons of butter on the top, and put into the oven at 350 for about 45 minutes. 
  10. Don't worry about leftovers - place portions into ziplock freezer bags (preferable over tinfoil). It freezes well and taste twice as good the next time.

How To Make Venezuela Flan Caraqueño Recipe

  • 1 c. sugar, to caramelize pan
  • 1/4 lb. blanched almonds
  • 13 soda crackers
  • 8 eggs, yolks and whites blended
  • 2 oz. butter
  • 1/2 tsp. salt
  • 1 1/2 c. sugar
  • 1 qt. milk
  • 1 tbsp. vanilla extract
  1. In a heavy 3-quart saucepan spread 2/3 cup of the sugar, add the cinnamon stick, and top the sugar with half the papaya strips.
  2. Sprinkle 2/3 cup of the remaining sugar on top, add the remaining papaya strips, and top the strips with the remaining 2/3 cup sugar.
  3. Cook the mixture, covered, over moderately low heat, shaking the pan occasionally (do not stir), for 35 to 45 minutes, or until the sugar is dissolved completely. 
  4. Simmer the papaya strips, uncovered, for 10 minutes, or until they begin to appear translucent. 
  5. Let the mixture cool and chill it, covered, overnight. 
  6. The papaya in cinnamon syrup keeps, covered and chilled, for 1 month.

How to Make Cuban Arroz con Pollo Recipe

I guess one of the most beloved of chicken dishes in Cuba, Arroz con Pollo can make any meal special. The rice for this dish is short-grained Valencia-style rice, the same as used for Paella, another of the wonderful Spanish dishes that have found a home in many of the Latin American Countries. If you cannot find it in your area, the Italian Arborio rice will be a good substitute.

Cuban Arroz con Pollo Recipe
Unlike Paella, saffron is not traditionally used in Arroz con Pollo, although some people do. Instead they use Annatto Oil, to give the yellow coloring expected in this dish. Sometimes you can find yellow rice already packaged. This recipe serves 6 to 8 people.

  • 1 large chicken, about 4 pounds, cut into 8 pieces.
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp freshly ground white pepper
  • 1 Tbsp red wine vinegar

Sofrito and broth:
  • 2 Tbsp Annatto oil or olive oil
  • 1 small onion, finely chopped
  • 1 small red bell pepper, cored, seeded and finely chopped
  • 3 cloves garlic, minced
  • 1 small tomato, seeded and diced
  • 3 cups water (*)
  • 1 cup dry white wine
  • 1-1/2 cups beer
  • 1/2 tsp annatto seeds, or 1/4 tsp saffron threads
  • 1 Tbsp tomato paste
  • Salt and freshly ground black pepper, to taste
  • 1 lb Valencia or Arborio rice
  • Sliced red pimientos for garnish
  • Can of green peas (Petit Pois) for garnish


  1. Wash the chicken and blot dry with paper towels. Mix the oregano, cumin, white pepper and vinegar in a large glass bowl. Add the chicken, turning the pieces to cover with the mixture. Let marinate at least 15 minutes.
  2. Heat the oil in a large heatproof casserole (**) Brown the chicken pieces all over, about 2 minutes per side. Transfer the chicken to a platter and pour out all but 2 tablespoons of the fat.

For sofrito:
  1. Add the onion, bell pepper and garlic to the oil in the casserole, cook over medium heat heat until soft but do not brown, about 1 or 2 minutes. Add the tomato and cook for one more minute. Return the chicken to the casserole with the sofrito and cook for about 1 or 2 more minutes.
  2. Add the water, wine and beer(*), saffron (if you use it instead of annatto oil), tomato paste and salt and pepper. Bring to a boil, reduce heat, cover and simmer for about 30 minutes. While the chicken is cooking, place annato seeds in small saucepan with 1/4 cup of the chicken cooking liquid. Simmer for about 5 minutes. Strain mixture back into the chicken.

To finish the dish:
  1. Thoroughly wash rice swishing with your hands, and drain off the water. Continue doing this until water runs clear.
  2. Bring chicken mixture to a boil, stir in the washed rice, reduce heat, cover and simmer until the rice is tender, about 20 to 25 minutes. If it starts to dry out and rice is still al dente, add more liquid. If it gets too soupy, uncover during the last 10 or 15 minutes of cooking.
  3. Just before it is done, stir in half of the petit pois and pimientos. Garnish with the rest.

(*) I use only the beer, adjusting the quantity to the total needed for cooking. Beer gives it a nice tangy flavor.

(**)I have a clay paella dish which I use for Arroz con Pollo, Paella and other similar dishes. You can purchase them in many Latino markets.

How To Make Panama Mango-Banana Smoothie Recipe

  • 2 1/2 cups peeled, ripe mango chunks
  • 1/2 cup vanilla yogurt
  • 1 cup skim milk
  • 1/2 banana, peeled
  • 2 tablespoons fresh lime or lemon juice
  1. Freeze mango chunks 1 - 1 1/2 hours, or until firm. 
  2. Just before serving, combine all ingredients in a blender and blend until smooth. 
  3. Pour into chilled glasses and serve immediately. Makes 2 servings - 260 calories per serving - 2 fat grams

How To Make Cuban Caribbean Coconut Chicken recipe

  • 4 skinless, boneless chicken breasts
  • 1 teaspoon vegetable oil
  • 1-1/2 onions, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 tablespoon chopped roasted garlic
  • 1/2 (14 ounce) can coconut milk
  • salt and pepper to taste
  • 1 pinch crushed red pepper flakes
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown. 
  3. Stir onions, green bell peppers and red bell peppers into the skillet with the chicken.
  4. Saute until the onions are translucent. 
  5. When the vegetables are translucent, stir in the garlic and coconut milk. 
  6. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. 
  7. Season with salt, pepper, and red pepper flakes.
  8. Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.

How To Make White Rice with Cuban Black Beans (Arroz Moro) Recipe

  • 1 can of black beans
  • 2-3 cups of already cooked white rice
  • 1/3 cup of sofrito casero (Blend onion, bell pepper, garlic and cilantro til puree)
  • Salt and pepper to taste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon of oregano and a drizzle of apple cider vinegar
  • 1 garlic clove finely chopped
  • 1 cup of beer or broth
  • 1/2 can tomato sauce
  1. In a pot, add olive oil and sautee garlic and sofrito for a minute.
  2. Add salt, pepper, cumin and oregano to sofrito and mix. 
  3. Add beans and mix well. 
  4. Add tomato sauce and beer or broth and mix.
  5. After 5 minutes, add apple cider vinegar and stir. 
  6. Add 2-3 cups of already cooked white rice (at room temperature) and mix well. 
  7. Cook until all is absorbed (about 10-15 minutes).
  8. Let sit for 10-15 minutes before serving.
  9. Black beans and rice cooked together with spices.

How To Make Cuban Breaded Steak Recipe (Receta de Bistec Empanizado)

  • 4 steaks (1/4 inch thick)
  • 1/2 cup onion, chopped
  • 1 tbsp fresh garlic, minced
  • 1/4 cup sour orange juice
  • 1/4 tsp salt
  • 4 eggs, beaten well
  • 1 cup finely ground crackers, salt to taste
  • 1/2 onion, sliced into rings
  • Olive oil
  1. Sprinkle steaks with chopped onion, garlic, orange juice and salt. 
  2. Rub garlic into meat. 
  3. Marinate for a few hours in the refrigerator. 
  4. Brush off the onion pieces and dip each steak into the egg to make sure its fully coated.
  5. Dip the steak into the crackers, making sure that the ground crackers completely cover the steak.
  6. Fry the steaks in cooking oil on medium heat until golden brown and well done.
  7. Serve with a few onion rings.
serves 4.

How To Make Venezuelan Cachapas Recipe

  • 2 cups tender corn kernels, fresh or canned (if canned, drain liquid)
  • 1/4 teaspoon salt
  • 1/3 cup sugar
  • 1 egg
  • 1 tablespoon cornstarch
  • 1 tablespoon ice-cold water
  • Oil or butter for frying
  • White cheese (optional)
  1. Put the corn kernels, salt, sugar, and egg in a blender and process for several seconds to make a thick, gruel-like mixture. Remove to a bowl. 
  2. Dissolve the cornstarch in the 1 tablespoon cold water, and then stir into the corn mixture.
  3. Heat approximately 1 to 2 tablespoons oil or butter in a skillet, coating the bottom completely. 
  4. Drop 2 to 2 1/2 tablespoons of the mixture into the hot skillet, to make a 4- to 5-inch round pancake
  5. Cook over low-medium heat for 1 minute, until the edges of the pancake brown and bubbles form on the surface.
  6. Flip the cake over and cook for another minute. 
  7. Add more oil or butter to the skillet and make the remaining cachapas. 
  8. Drain cakes onto paper towels and serve hot with a hunk of fresh white cheese, if desired.

Makes 8 to 9 cachapas.

How To Make Panama Carimanolas Recipe

  • 3 lbs yuca
  • salt to taste
  • 1 lb ground meat (iguana, gatosolo, vaca, puerco.....)
  • 1 teaspoon chopped parsley
  • 1 large onion chopped
  • 1 teaspoon tomato paste
  • 1 clove garlic pressed
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/8 teaspoon sugar
  • 1 teaspoon vinegar
  • 3 or 4 capers
  1. Boil yuca with salt but do not allow to get too soft.
  2. Grind with fine blade in grinder and knead with salt. 
  3. Form balls, flatten in the palm of the hand and fill with stuffing forming into an oval shape.
  4. Pinch to close ends. 
  5. Fry in very hot oil until golden.

To Make Filling:
  1. Season ground meat with salt, worcestershire sauce, vinegar, capers, onion, sugar, garlic and parsley. 
  2. Brown in very small amount of hot oil and add tomato paste. 
  3. Simmer until quite dry.
  4. If you want to freeze the carimonolas, dust with a little flour after they are formed and place on a cookie sheet in the freezer until firm and then place in sealed ziplock bags.
  5. To fry, take from freezer to hot oil at one time as they may fall apart. 
  6. Do one or two at a time only.

How To Make Bacán recipe - Cuban Green Banana Meat Pie Recipe

Bacán is a dish that is made only in the region of Baracoa, the town on the North coast of the far East of the island of Cuba. This region, which is extremely difficult to reach by land, was isolated from the rest of the island for a long time and has some customs that have more in common with other Caribbean islands than Cuba itself; amongst these customs is the use of coconut milk in cooking.

The region produces a great deal of fruit including the coconut and the "guineo", the local name for bananas. Bacán is a small pasty (pie) made with green bananas mixed with coconut milk and seasoned with garlic and lime. The pasty can be filled with pork as in this recipe, or with stewed crab or smoked meat. The pasties are cooked wrapped in banana leaves and are eaten either at lunch or with milky coffee for breakfast.


For the Pork Stuffing:
  • 9 ounces lean pork meat
  • 2 tablespoons oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 4 garlic cloves
  • 1 3/4 cups peeled, seeded and chopped tomato
  • 1 tablespoon white wine

For the Wrapping:
  • 1 banana leaf
  • 7 green bananas (approximately 4 ounces each)
  • 1 teaspoon lime juice
  • 4 garlic cloves
  • 1/4 teaspoon annatto powder or oil
  • 7 tablespoons coconut milk

For the pork stuffing:
  1. Dice the meat into 3/4 inch cubes.
  2. Heat the oil in a saucepan and saute the meat for approximately 15 minutes until golden. 
  3. Add the onion, the pepper, and the garlic first crushed in a mortar. 
  4. Saute on a low heat for 3 minutes then add the tomato. 
  5. Cook for 6-8 more minutes, stirring occasionally, and add the wine. Season with salt. 
  6. Cover and cook for around 10 minutes on low heat until the meat is tender and swimming in a thick vegetable sauce.

For the wrapping:
  1. Cut the banana leaf into eight rectangles 7 x 10 inches, and eight 3 x 10 inches. 
  2. Wash the pieces of banana leaf well and boil them in water for 1 minute so that they lose their stiffness and become malleable.
  3. Dry them well.Peel the bananas by making incisions along each fruit then removing the strips of skin one by one. 
  4. Grate the bananas on a fine blade, then add the lime juice, the crushed garlic, and the annatto powder combined with the coconut milk. 
  5. Season with salt and pepper, and mix well.
  6. The mixture will not be very thick but it will thicken up once it has been cooked in the banana leaves.
  7. Place two pieces of banana leaf, one of each size, on the countertop, in the shape of a cross. 
  8. Place two tablespoons of the banana mixture in the middle and a line of the stewed meat on top. 
  9. Fold the leaves over to form a little rectangular packet and tie like a parcel with kitchen string. 
  10. Cook the bacán in plenty of boiling water for 30 minutes then drain. 
  11. They can be served in their wrapping or the banana leaves can be removed before serving them on a dish. Bacáns can also be eaten cold although they are not as tasty.

Serves 8

How To Make Corn Soup (Crema de mazorca) Recipe

In the Andean zone of Colombia, corn is very popular and we use it in a lot of our recipes. This is a rich and creamy corn soup recipe.

  • 4 large ears corn, kernels scraped from the cob
  • 5 cups water
  • 2 chicken or vegetable bouillon cubes
  • 1 garlic clove, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon Pepper
  • 2 tablespoons chopped fresh cilantro
  • ½ cup white potatoes, diced
  • ¼ cup chopped scallions
  • 1 cup heavy cream
  1. Place the corn, water, chicken or vegetable bouillon, garlic, salt, pepper, cilantro, potatoes and scallions in a large pot and bring to a boil. 
  2. Reduce heat to medium low and simmer for approximately 4 minutes or until the corn is tender.
  3. Remove from the heat. 
  4. Purée the soup in a blender and return to the pot, add the cream and heat over medium heat for 15 minutes, stirring occasionally.
  5. Pour into bowls, garnish with cilantro and potato sticks.

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