How To Make Belgian Chicken Soup Recipe

Ingredients:

• 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

Directions:

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

Directions:

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

Ingredients:

• 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

Directions:

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

Ingredients:

• 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

Directions:

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"

Ingredients:

• 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

Directions:

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

Ingredients:

• 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

Directions:

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

Ingredients:

• 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

Directions:

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.

Ingredients:

• 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

Directions:

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

Ingredients:

• 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

Directions:

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

Ingredients:

• 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

Directions:

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

Ingredients:

Combine in a jar:

• 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

Directions:

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

Ingredients:

• 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

Directions:

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.

Ingredients

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.

Directions:

Leaves:

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.

Fillings:

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.

Sauce:

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.

Hallaca

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

Ingredients:

• 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

Directions:

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!

Ingredients:

• 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

Directions:

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?

Ingredients:

• 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

Directions:

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

Ingredients:

• 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

Directions:

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

Ingredients:

• 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

Directions:

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

Ingredients:

• 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

Directions:

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

Ingredients:

• 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

Directions:

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.

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.

Ingredients:

• 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

Directions:

Preparations:

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

Ingredients:

• 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

Directions:

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

Ingredients:

• 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

Directionns:

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

Ingredients:

• 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

Directions:

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)

Ingredients:

• 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

Directions:

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

Ingredients:

• 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)

Directions:

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

Ingredients:

• 3 lbs yuca
• salt to taste

Filling:

• 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

Directions

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.

Ingredients:

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

Directions:

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.

Ingredients:

• 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

Directions:

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.

6 SERVINGS

How To Make Argetina Sweetbreads Recipe

Ingredients:

• 3 sweetbreads (about 4 pounds)
• 1 tablespoon olive oil
• Coarse salt and freshly ground black pepper

Directions:

1. Place sweetbreads on the heated grill.
2. Brush with olive oil.
3. Season with salt and pepper.
4. Cook until done, about 1 hour.

How To Make Venezuela Chicken Soup (Sancocho de Gallina) Recipe

Ingredients:

• chicken stock (1 and 1/2 qts.)
• 1 yucca, peeled and cut into 1"x1"x1" pieces.
• 2 plaintains, peeled, halved, and sliced into thirds longitudinally.
• 2 red potatoes, peeling optional, cut into chunks.
• 3 whole chicken breast, skinned and quartered with bones left on.
• juice from two lemons
• cumin, 1 tsp
• scallions, 1 bunch
• cilantro, 1 bunch
• roux (2 T all-purpose flour and 2 T buter, mixed and microwaved for 30 seconds into a yellowish sludge)
• salt and pepper.

Instructions:

1. In one cup of chicken stock, simmer scallions, cilantro, and cumin for a few minutes. 
2. Set it aside till cool, then process it into a smooth, green-colored flavoring element to be added to the final soup. 
3. In the remaining 1 and 1/4 quarts of chicken stock, simmer the quartered, skinned chicken breasts. 
4. Particulate scum which floats off the chicken breasts as they start to cook may be skimmed off with a ladle, and discarded. 
5. The chicken will take about an hour to cook. 
6. As the chicken starts to simmer, add cut-up, peeled yucca, and cut-up potatoes. 
7. You may continue to skim off scum after the yucca and potatoes are in the soup. 
8. About a half hour from completion time, add cut-up plaintains. 
9. Plaintains are more delicate, and require less cooking time that other elements of the soup. 
10. 10 minutes before completion time, add the processed scallions-cilantro-cumin, and the juice from 2 lemons. Add roux to "bind" the soup, stirring to mix it well. 
11. Make sure the potatoes and yucca are cooked to softness, and examine a piece of chicken to check for doneness. 
12. If overcooked, the yucca, potato, and plaintain disintegrate, but their rich flavors remain. Add salt and pepper to taste.

How To Make Argentina Pollo Rio Negro Recipe

Ingredients:

• 1 whole chicken, about 2 kg
• lemon juice
• 1 onion, cut up
• 2 carrots, sliced
• 1 bay leaf
• 1 teaspoon rosemary
• salt and pepper
• 1 glass of white wine
• 1 apple, grated
• 1 tablespoon of sugar

Directions:

1. Wash the chicken, cut it in pieces and season well with salt and pepper. 
2. Place in a glass baking dish and add the onin, carrots, bayleaf, rosemary and wine.
3. Cover with foil and place in the fridge to marinate for 24 hours.
4. Roast in the oven, in the same dish covered with the same foil for one hour. 
5. Meanwhile, grate the apple and mix it with the water and sugar. Take off the foil, cover the chicken in the apple mixture and continue cooking for 20 minutes more until the chicken is browned.

How To Make Columbian Seafood Stew (Cazuela de Mariscos) Recipe

Colombia is bordered by the Atlantic and the Pacific Oceans, which provides the country with great seafood. This delicious creamy cazuela de mariscos is quick to cook and perfect for entertaining or as a weekend dinner dish for the whole family.
I love the combination of Seafood and coconut milk, it is absolutely wonderful. This is one of my favorite Colombian seafood dishes.

Ingredients:

• 1 tablespoon butter
• 1 tablespoon olive oil
• ½ cup chopped green pepper
• ½ cup chopped red bell pepper
• 1 cup chopped onion
• 2 minced fresh garlic cloves
• 1 cup grated carrot
• 1 tablet fish bouillon
• ¼ teaspoon paprika
• 4 cups heavy cream
• 1 can (13.5 oz) coconut milk
• 1/3 white wine
• 2 pounds jumbo shrimp, peeled and deveined
• 12 littleneck clams, scrubbed
• 2 pounds swordfish, cut into 1 inch pieces
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh parsley

Directions:

1. In a large, saucepan over medium heat, warm the olive oil and butter.
2. Add the onions, red pepper, garlic, green pepper and carrots and sauté, until tender and translucent, about 10 minutes, stirring occasionally. Add salt and pepper.
3. Add the cream, fish bouillon, coconut milk; bring to a boil. Add seafood and cover reduce heat and cook about 2 minutes until clams open. Remove from heat; discard any unopened shells.
4. Add the wine and tomato paste, simmer for 20 minutes.
5. Garnish with fresh cilantro and parsley and serve hot

(4-6 SERVINGS)

Panamanian Empanadas Recipe

Ingredients:

• 5 cups flour (unsifted)
• 1 tablespoon baking powder
• 2 teaspoons salt
• 1 cup shortening (Crisco preferred)
• 1 cup milk

Filling:

• 2 lbs. ground beef
• 1/2 teaspoon salt
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 tablespoon Worcestershire sauce
• 1 to 2 tablespoons tomato paste
• hot sauce (optional)

Directions:

1. Mix flour, salt, and baking powder together in a bowl. 
2. Cut in shortening until it resembles crumbly meal. 
3. Gradually sprinkle in milk stirring until dough clings together. 
4. Knead 10 times. Let rest 1/2 hour.
5. Mix ground beef with all the ingredients except tomato paste. 
6. Fry slowly in 1 tablespoon oil until cooked. 
7. Mash around a bit so it's crumbly. 
8. Add 1 to 2 tablespoons tomato paste (so that it's thick), stir very well. 
9. Turn off heat and let filling cool. 
10. Add as much hot sauce as you like. 
11. On a very well-floured surface, roll dough as thick as you would for pie crust (can divide it into 2 parts if desired). 
12. Cut 5"circles (using any container with 5" opening) and place filling on center of each circle. 
13. Brush beaten egg on lower edge of circles. 
14. Fold over and press edges with fork dipped in flour. 
15. Fry in lard about 2 minutes on each side until brown. 
16. Make sure there is enough lard to cover the empanadas--- about 3 - 4" deep.

NOTE: Can be frozen unfried. Stack between wax paper, sprinkling plenty of flour in between empanadas and wax paper, or they will stick together.

More Recipes:

Venezuelan Pabellón Criollo Recipe

Ingredients:

• 900g/2lb Lean Steak, (Sirloin or Rump) about 12mm/½ - inch thick
• 3 tbsp Olive Oil
• 1 large Onions, chopped
• 1 teasp finely chopped Garlic
• 1 x 400g/14oz tin chopped Tomatoes
• ½ teasp Ground Cumin
• 1 teasp Salt

Instructions:

1. Heat the oil in a large saucepan, add the onions and garlic and cook over a medium heat for about 5 minutes until the onions are soft and transparent.
2. Add the tomatoes, cumin and salt, mix well, reduce the heat to low and cook uncovered, for about 30 minutes, stirring often, until the tomato juices evaporate and the sauce becomes thick.
3. 15 minutes before the end of the cooking time, preheat the grill to hot, place the steak on the grill pan and cook under the grill for 5 minute on each side.
4. Remove from the grill and cut into pieces about 12mm/ ½ -inch long and 6mm/ ¼ -inch wide then add the strips of beef to the sauce, mixing well.

Traditionally served with plantains, black beans and rice.

More Recipes:

How to Make Cuban Ajiaco Recipe

This dish is very hearty, so it should be eaten with nothing else except bread and a light fruit dessert. This recipe will feed 20, but you can cut in half and it can be frozen in batches.

Ingredients:

• 10 quarts water
• 1 lb beef jerky (tasajo)
• 2 lbs flank steak, cubed
• 2 lbs pork, cubed
• 2 lbs pork spare ribs, separated (optional)
• 1 3lb hen, cut up
• 4 ears corn, cut in fourths
• 2 lbs malanga (a yellow taro) peeled, cut in chunks
• 4 green plantains (soaked in lime juice) peeled, cut in chunks
• 2 lbs yuca (frozen or fresh) peeled, cut in chunks
• 2 lbs Cuban boniato (sweet potato, not yam) peeled, cut in chunks
• 2 lbs pumpkin, peeled, cut in chunks
• 1 lb ñame (a white taro) peeled, cut in chunks
• 1 lb guagui (a greyish taro) peeled, cut in chunks
• 4 ripe plantains, peeled, cut in chunks
• 4 limes for soaking green plantains
• Salt and freshly ground pepper to taste
• Sofrito

Directions:

The day before:

• Cut the beef jerky in large pieces and soak in water to cover. Soak overnight.

Next day:

1. drain and place in a very large and deep stockpot. 
2. Add the 10 quarts of water and the cut up hen. 
3. Boil for one hour. 
4. Add the flank steak and pork pieces. 
5. Add the spare ribs. 
6. Boil for one more hours. 
7. Remove fat and froth that will rise to top.
8. While meats are cooking, make the "sofrito", peel and cut the "viandas" (vegetables). 
9. When meats are tender, add the viandas, except ripe plantains and pumpkin. 
10. Cook about one more hour.
11. Add the sofrito and cook another 20-30 minutes. 
12. Add the ripe plantains and pumpkin and cook 30 more minutes or until pumpkin and plantains are tender. 
13. Taste for seasoning and adjust if necessary.
14. If broth is too thin, thicken by mashing some of the viandas in a little broth and adding it back to the pot. 
15. Serve in a large soup tureen and give each guest a large, flat rimmed soup bowl.
16. You can place lime slices in little dishes along the table. 
17. The ajiaco tastes really good with freshly squeezed lime juice, but let each guest decide if they would like to squirt their own.

More Recipes:

How to Make Alfajores, an Argentinean Cookies Recipe

Ingredients:

• 1/2 cup butter
• 1 cup sugar
• 1 egg
• 2 egg yolks
• 1 tsp. vanilla
• 2 tsp. lemon rind, grated
• 1 1/2 cup cornstarch
• 1/2 cup flour
• 1 tsp. baking powder
• 1/4 tsp. salt

Directions:

1. Cream butter; add sugar and beat until fluffy. 
2. Add egg and egg yolks, one at a time, beating well. 
3. Beat in vanilla and lemon rind. 
4. Sift together cornstarch, flour, baking powder and salt. 
5. Add to mixture and mix well. 
6. Drop batter by small spoonfuls onto well buttered baking sheet. 
7. Bake at 350 degrees for 15 minutes. 
8. Remove immediately. 
9. Sandwich the cookies together with (dulce de leche) sweet milk dessert. 
10. Makes 40 cookies.

More Recipes:

How to Make Seviche, a Panamanian Fish Recipe

Ingredients:

• 2 pounds of raw corvina (or whitefish) in fillets
• 2 small onions, chopped
• 1 cup lemon juice
• 1 teaspoon salt
• 1 hot chili pepper (without the seeds), chopped
• 1 tablespoon gin
• 2 tablespoons olive oil

Directions:

1. Dice the fish fillets and put them in a glass or porcelain bowl. 
2. Add the rest of the ingredients, stirring well. 
3. Refrigerate for at least 24 hours before serving. 
4. Rectify the salt and serve with salted soda crackers.

How to make Arepas, a Venezuelan Corncakes Recipe

Arepas (corncakes) are fried or baked corn pancakes, either plain or with a filling and most Venezuelans eat them as part of their daily diet in place of bread. They are one of the national dishes of Venezuela and there are many food stands or small restaurants called Areperas, which specialise in the making of these small delights.

Ingrediens:

• Pre-cooked cornmeal (see notes) -- 2 cups
• Salt -- 1/2 teaspoon
• Boiling water -- 3 cups
• Oil -- 3 tablespoons

Directions:

1. Preheat oven to 400ºF. In a large bowl, mix together the cornmeal and salt. Pour in 2 1/2 cups of the boiling water and mix with a wooden spoon to form a mass. Cover with a towel or plastic wrap and set aside to rest for 5-10 minutes.
2. Using wetted hands, form balls of dough out of about 1/4 cup of dough and press to form a cake about 3 inches wide and 3/4 inch thick. If the dough cracks at the edges, mix in a little more water and then form the cakes.
3. Heat the oil in a sauté pan or skillet over medium-high heat. Sauté the patties, a few at a time, to form a light brown crust on one side, 5-6 minutes. Flip and brown on the other side.
4. When all the patties have been browned, transfer them to a baking sheet and bake in the oven for 15-20 minutes, or until they sound lightly hollow when tapped. Serve immediately.

Variations:

• To make filled arepas, split them in half when finished and scoop out a little of the soft dough filling. Stuff with your chosen filling.
• Arepa de Pabellón: shredded, seasoned meat and black beans.
• Reina Pepeada: chopped chicken, avocado, and mayonnaise mashed together.
• Arepa de Dominó: black beans and crumbled white cheese.
• Arepa de Perico: scrambled eggs with tomatoes, peppers and onions.
• Columbian Arepas: make smaller and thicker and don't bake. Top with butter and melted cheese.
• Other possible fillings: grated white or cheddar cheese; guasacaca, ham and cheese, hard-boiled quails eggs.
• The sautéing step is sometimes skipped and the arepas are simply baked. In the countryside arepas are often cooked on the grill.
• Small arepas can be made and served as appetizers with garnishes on top instead of inside. Or they can be eaten as small biscuits.
• Sometimes a little sugar is mixed in with the dough to form sweet arepas (arepas dulces).

How to Make Cuban Achiote Marinated Baby Chickens Recipe

Ingredients:

• 1 package achiote paste
• 1/2 cup olive oil
• 1 teaspoon toasted cumin
• 1 teaspoon ground coriander
• 1 teaspoon Mexican oregano
• 2 Poussins or baby chickens
• 4 large links of hard dried Spanish chorizo
• 1 Spanish onion, diced
• 5 tablespoons garlic, chopped
• 1 bunch mustard greens, cleaned, trimmed and roughly chopped
• 1/2 cup chicken stock
• 1 Idaho potato, peeled, diced and blanched
• 2 tablespoons green olives, sliced
• Salt and pepper

Directions:

1. Combine in a food processor achiote paste, olive oil, cumin, coriander, oregano and the 1 tablespoon of garlic. 
2. Make sure to puree all these ingredients until it becomes a paste. 
3. Rub the marinade inside the chicken cavities, underneath the skin, as well as, outside. 
4. Allow the chickens to marinade overnight, refrigerated.
5. Next day, heat up a large saute pan. 
6. Add chorizo and cook for 5 minutes, until crispy, then add onion and 4 tablespoons of garlic and cook for another 2 minutes. 
7. Add mustard greens and deglaze with chicken stock. 
8. Cook for 2 minutes until greens have wilted, then add potato, green olives and season to taste with salt and pepper. 
9. Once the stuffing has cooled distribute it equally into the chickens and place them on a sheet with a rack. 
10. Place in a preheated 375 degree oven for 1 hour.

Yield: 4 servings

Cooking Time: 1 hours 15 minutes.