tag:blogger.com,1999:blog-76264257637725070012024-03-13T14:15:49.271-07:00Deni CooksDenisse Labiosahttp://www.blogger.com/profile/10792018110709218962noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7626425763772507001.post-64110438914364588222012-10-02T11:31:00.001-07:002012-10-02T15:55:06.981-07:00Panetela de Guayaba<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 13px; line-height: 15px;">These have always been one of my favorite childhood treats from Puerto Rico. I hadn't had them in over 15 years; the last time I was on the island. A few months ago my mother returned from one of her many trips to the island with a small plastic tub of Puerto Rican treats and in that tub were some Panetelas de Guayaba. I was so excited! The flavors brought back so many childhood memories for me and I knew I had to find out how to make them now that I knew what they were called. </span><br />
<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 13px; line-height: 15px;"><br /></span>
<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 13px; line-height: 15px;">I have looked all over the net and have come across a few recipes. I have made a few minor tweaks here and there, and I find that this is the best interpretation of the recipe. I have made it for my family and everyone that has tried it has LOVED it. I hope you enjoy these.</span><br />
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<b style="background-color: white; color: #b45f06; font-family: Verdana, sans-serif; font-size: 13px; line-height: 15px;">Ingredients:</b><br />
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2 large eggs</div>
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1 cup of sugar</div>
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2 cups of flour</div>
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1/2 tsp salt</div>
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2 1/2 tsp baking powder</div>
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1/2 tsp pure vanilla extract</div>
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1 stick of salted butter (1/4 cup) melted</div>
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10 oz of guava paste cut into 1/4 inch slices</div>
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2 tbsp of butter to grease mold (approx)</div>
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1/4 cup powdered sugar (to sprinkle over top of cake)<br />
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<b style="color: #b45f06; font-family: Verdana, sans-serif; font-size: 13px; line-height: normal;">Directions:</b></div>
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1. Preheat oven 350º F.</div>
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2. Whisk eggs, sugar and vanilla by hand until creamy.</div>
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3. Add flour, baking soda and salt to egg/sugar mixture and stir with spatula. Mixture will be dry/thick.</div>
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4. Add melted butter and mix by hand until ingredients are fully incorporated. The result will be a buttery/sticky dough.<br />
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5. Grease your baking mold with butter. Be generous.</div>
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6. Take half the batter and spread on the bottom of baking mold. <span style="margin: 0px; padding: 0px;">If you use your hands, you should continuously wet your hands so that the dough does not stick to your fingers. </span><strong style="margin: 0px; padding: 0px;"> </strong><span style="margin: 0px; padding: 0px;">I find it best to use a silicone spatula coated with butter (personal preference) to help spread the dough evenly.</span></div>
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<a href="http://1.bp.blogspot.com/-zuH50JVHX0s/UGsrbNCQMrI/AAAAAAAAAE4/mbC9LhnHrFw/s1600/panetela5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-zuH50JVHX0s/UGsrbNCQMrI/AAAAAAAAAE4/mbC9LhnHrFw/s320/panetela5.jpg" width="320" /></a></div>
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7. Place the guava paste strips evenly over the dough. (Resist eating them!)</div>
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<span style="font-family: verdana, tahoma, arial, sans-serif; font-size: 12px;">8. </span><span style="line-height: 23px;"><span style="font-family: Verdana, sans-serif;">Cover guava paste with the other half of the dough and bake for about 30 - 35 minutes or until toothpick comes out clean.</span></span></div>
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9. Let cool and cut into squares. Sprinkle powdered sugar over top. Enjoy!</div>
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Denisse Labiosahttp://www.blogger.com/profile/10792018110709218962noreply@blogger.com23tag:blogger.com,1999:blog-7626425763772507001.post-15711815512616958392011-09-27T08:06:00.000-07:002012-10-01T09:37:20.363-07:00Bacalaitos<span class="Apple-style-span" style="background-color: white;"></span><br />
<table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td style="font: normal normal normal 12px/normal Verdana, Arial, sans-serif;"><span class="Apple-style-span" style="background-color: white; line-height: 19px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Bacalaítos are salt cod fritters filled with minced cod fish and can be garnished with cilantro, tomatoes and onions. They are a traditional <a href="http://en.wikipedia.org/wiki/Puerto_Rico" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; color: #0645ad; text-decoration: none;" title="Puerto Rico">P</a>uerto Rican snack and one of my favorites since I was a little girl. They are usually served at beaches and festivals in Puerto Rico. They are crisp on the outside and chewy in the inside. So yummy!</span></span><br />
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<span class="Apple-style-span" style="color: #b45f06; font-family: Verdana, sans-serif; font-size: small;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">1/4 lb. bacalao (cod fish)<br />
3/4 cup flour<br />
1/2 tsp. baking powder<br />
1/3 tsp. salt<br />
3/4 cup water<br />
1 garlic clove<br />
2 cilantro leaves<br />
1 envelope sazón seasoning<br />
Pepper sprinkle<br />
Vegetable oil<br />
</span><br />
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<tr><td height="5" style="font: normal normal normal 12px/normal Verdana, Arial, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><img alt="" border="0" height="5" src="http://www.ricanrecipes.com/images/spacer.gif" width="1" /></span></td></tr>
<tr><td class="content_section" style="font: normal normal bold 16px/normal Verdana, Arial, sans-serif; padding-bottom: 5px;"><span class="Apple-style-span" style="color: #b45f06; font-family: Verdana, sans-serif; font-size: small;">Directions:</span></td></tr>
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<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Cut the bacalao in chunks, place in a pot, cover with water and boil on high for 15 minutes.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Drain, debone, wash and shred.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">In a bowl, combine flour, salt and baking powder.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Add the water slowly and mix to make a thick like sauce.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Add the pepper and sazón and stir well. Be sure to stir by hand.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">In a mortar (pilon), crush the garlic and cilantro leaves and add to the mix.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Add the shredded bacalao and mix well.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">In a frying pan, pre-heat lots of vegetable oil.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Fry the bacalaitos on high heat by dropping big spoonfuls in hot oil.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Turn as needed. Bacalaitos are done when they are golden on both sides.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Drain on paper towels and let them cool before biting into them.</span></li>
</ul>
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Denisse Labiosahttp://www.blogger.com/profile/10792018110709218962noreply@blogger.com0tag:blogger.com,1999:blog-7626425763772507001.post-52207225470149511922011-09-24T07:44:00.000-07:002012-10-01T09:37:37.082-07:00Arepitas de Maiz<span class="Apple-style-span" style="background-color: white; color: #383838; line-height: 20px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Arepitas de Maiz is a delicious comfort snack that can also be served as hors d’oeuvres. It is very easy to prepare and can be made by even the least experienced cook.</span></span><br />
<span class="Apple-style-span" style="background-color: #fdfae7; color: #b45f06; font-family: Verdana, sans-serif; line-height: 15px;"><b><br />
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<span class="Apple-style-span" style="background-color: #fdfae7; color: #b45f06; font-family: Verdana, sans-serif; line-height: 15px;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup cornmeal</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup of oil (for frying)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons of milk</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 teaspoon of sugar</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 teaspoon of salt</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 eggs</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span style="line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: #b45f06; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b>Directions:</b></span></span></span></span></span></div>
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<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: normal;">Mix all ingredients except oil. </span></span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: normal;">In a pan heat the oil. </span></span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: normal;">Pour a tablespoon of the mixture at a time into the pan, making small "cakes". </span></span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: normal;">Fry the cakes until golden on both sides. </span></span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: normal;">Serve immediately.</span></span></li>
</ul>
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<span class="Apple-style-span" style="color: #b45f06; font-family: Verdana, sans-serif;"><b>Variations:</b></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Slice 1-2 bananas (depending on size). Add the slices into the mixture. When spooning the mixture for frying, make sure to pick up 1 of the slices of the banana so that it fries with the arepita.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://1.bp.blogspot.com/-ktw17u7BeOE/Tn3sqOvj0GI/AAAAAAAAACs/edLfCiLUDNQ/s1600/arepitas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-ktw17u7BeOE/Tn3sqOvj0GI/AAAAAAAAACs/edLfCiLUDNQ/s320/arepitas.jpg" width="294" /></a></span></div>
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Denisse Labiosahttp://www.blogger.com/profile/10792018110709218962noreply@blogger.com0tag:blogger.com,1999:blog-7626425763772507001.post-89037127860217121142011-09-24T07:15:00.000-07:002012-10-01T09:37:48.733-07:00Mofongo<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="background-color: white; color: #222222; line-height: 16px;"><em style="color: black; font-style: normal;">Mofongo</em> is a signature dish of Puerto Rico. </span><span class="Apple-style-span" style="background-color: white;">It is a garlic-flavored plantain dish. It can be made many different ways and paired with seafood or pork. It is a spicy taste of the islands. Mofongo is a delicious garlicy treat and easy to prepare.</span></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 15px;"><b><span class="Apple-style-span" style="color: #b45f06; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br />
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<span class="Apple-style-span" style="background-color: white; line-height: 15px;"><b><span class="Apple-style-span" style="color: #b45f06; font-family: Verdana, sans-serif;">Ingredients:</span></b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="background-color: white; color: #333333; line-height: 15px;">(Serves 2)<br />
3 green plantains<br />
3 minced cloves of garlic or 3 tablespoons crushed garlic<br />
1 tablespoon olive oil<br />
1/4 lb. chicharrón or </span><span class="Apple-style-span" style="background-color: white; color: #333333; line-height: 18px;">tocino (Cooked)</span></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 15px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #333333;">Salt and pepper to taste</span><br />
<span class="Apple-style-span" style="color: #333333;"> Vegetable oil for frying</span><br />
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<b><span class="Apple-style-span" style="color: #b45f06;">Directions:</span></b></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Peel the plantains, slice into 1 inch slices and fry over medium low heat until tender in the middle. </span><br />
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<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Using a pilón (mortar) mash the garlic and the chicharron together stir in olive oil and salt, and set aside. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mash the plantain slices in the pilon adding a little bit of the garlic mixture. You will have to work a few slices at a time. When all done mix all the batches together for even distribution of seasoning. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This should be served hot. </span></li>
</ul>
<span class="Apple-style-span" style="background-color: white;"><b style="line-height: 15px;"><span class="Apple-style-span" style="color: #b45f06; font-family: Verdana, sans-serif;">Variations:</span></b></span><br />
<span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> <span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 15px;">Serve with fried pork chunks. </span></span></span></span><br />
<span class="Apple-style-span" style="background-color: white; color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Use this same recipe to make "Bolitas de Mofongo" to add to stews. Sh</span></span><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Verdana, sans-serif; line-height: 15px;">ape the mixture into balls and drop in any soup.</span><br />
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<span class="Apple-style-span" style="background-color: white; color: #333333; font-family: Verdana, sans-serif; line-height: 15px;">I like to use the "juice" from beef stew (carne guisada) over the finished mofongo to add flavor and to make it a little less "dry".</span><br />
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<a href="http://1.bp.blogspot.com/-Cuk4U_xBYnA/Tn3l7mgyhtI/AAAAAAAAACg/adKEs1g4gS0/s1600/mofongo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Cuk4U_xBYnA/Tn3l7mgyhtI/AAAAAAAAACg/adKEs1g4gS0/s320/mofongo.jpg" width="293" /></a></div>
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</span>Denisse Labiosahttp://www.blogger.com/profile/10792018110709218962noreply@blogger.com0