Recipezaar: Puerto Rican,Dinner Party recipes

Puerto Rican Shrimp with Crispy Onions & Avocado Salad

Mon, 25 Feb 2002 10:55:43 -0500

-- posted by Mille®

Ginger-Rum Marinade

Sun, 10 Mar 2002 08:45:00 -0500

This is a wonderful marinade. I loved it. This is good for up to 1 or 2 lbs of meat but I always make more. I like to have extra just incase. -- posted by Gingerbear

Mango Salsa

Wed, 03 Apr 2002 11:46:51 -0500

Good with steaks, or as a side with a sandwich. -- posted by MizzNezz

Fresh Pasta Shrimp Salad

Wed, 03 Apr 2002 12:13:06 -0500

Pasta and shrimp in a creamy dressing. We make a meal of this with french bread and a nice white wine. A nice addition is drained and rinsed black beans. -- posted by MizzNezz

Bev's Banana Daiquiris - Pina Coladas

Thu, 09 May 2002 15:08:25 -0400

Here's a refreshing summer drink to serve on your patios and screened porches this summer! -- posted by Bev

Adobo Marinade

Sat, 25 May 2002 09:14:35 -0400

A tasty marinade to use on meats, chicken, tempeh, and fish! -- posted by Sue L

Barbecued Jerk Chicken

Tue, 28 May 2002 20:33:04 -0400

I recommend that you try to avoid letting the wind blow the aroma of this chicken on your grill into the neighbour's yard, unless you are prepared to cook a second batch. -- posted by Mille®

Zippy Ham Balls

Thu, 20 Jun 2002 22:11:50 -0400

This is so good over rice. Make them smaller for great appetizers. Wonderful way to use leftover ham. -- posted by MizzNezz

Melodee's Hot Wings

Mon, 15 Jul 2002 07:04:34 -0400

I don't remember where I got this recipe, but I have tweaked it here and there over the years. My family likes this version because it is not sloppy wet like so many others out there. However, this recipe can be served wet too. -- posted by Melodee

Peninsula Chicken Wings

Mon, 15 Jul 2002 07:22:09 -0400

Adding to my growing repertoire of tasty wingers recipes! I got the recipe from a Puerto Rican co-worker. -- posted by Mille®

Caribbean Spinach, Crab & Ham Soup

Wed, 11 Dec 2002 20:28:21 -0500

This recipe appeared in "Cooking Light" magazine. -- posted by James Craig

Chicken with Pineapple Marinade

Thu, 12 Dec 2002 20:04:15 -0500

This recipe appeared in the "Arizona Republic" newspaper. Preparation time includes refrigeration time. -- posted by James Craig

Puerto Rican Pork a La Criolla

Mon, 13 Sep 2004 19:59:49 -0400

This is a really flavorful roast pork, with lots of garlic and black pepper. It doesn't require overnight prep, just about 5 minutes of seasoning and an hour and a half in the oven. Leftovers make great sandwiches! -- posted by EdsGirlAngie

Best Flan Ever

Mon, 20 Dec 2004 19:59:47 -0500

This is the best flan you will ever taste. The cream cheese takes away the "egginess" that most flan's have. The water bath ensures that the custard does not burn and that the caramel turns into a wonderful sauce. -- posted by Barbi Girl

Sofrito-Marinated Steak

Tue, 21 Dec 2004 20:00:01 -0500

I found this delicious recipe in the 'Dinner Tonight!' column in the Chicago Tribune. You can marinate this for as little as 30 minutes but 2-3 hours is best. I've included the 30 minute marinading time in the prep time. If you don't have a food processor just chop the vegetables as small as possible and place in a blender with the olive oil and puree. -- posted by Hey Jude

Coquitos

Thu, 22 Dec 2005 16:18:35 -0500

Coquitos is a Christmas tradition in Cuba and Puerto Rico much like eggnog here in the USA and elsewhere. It is like a sweet wine. It is served on the night of Noche Buena (good night) before eating Lechon Asado (roast pig), Arroz Congri(white rice and black beans - made together), Yuca con Mojo (yucca or cassava with garlic sauce), Maduros Fritos(fried ripe plantains) - leave it to the Cubans to serve three carbohydrates at one meal! Anyway, along with the meal they serve Ensalada Mixta (mixed green salad with tomatoes & radishes) and for dessert Bunuelos(fried dough pieces with syrupy syrup) and then they all go to La Misa del Gallo(mass of the rooster - Midnight Mass). Found on dollarman.com. that is the recipe. -- posted by Manami

Puerto Rican Rum Punch

Thu, 29 Dec 2005 19:56:36 -0500

From Food & Wine January 2006. -- posted by Vino Girl

Camarones Enchilados - Deviled Shrimp

Wed, 01 Mar 2006 08:54:17 -0500

This is one of the few Cuban dishes that is a little spicy, rather, it is redolent with garlic and tomatoes and the succulent flavor of fresh-caught shrimp. As all Cuban favorites, it is served with white rice and either ripe or green plantains. Add a green salad and garnish with some cilantro and you're good to go. Delicious! -- posted by Manami

Caramelized Bananas With Rum Sauce and Vanilla Ice Cream

Tue, 07 Mar 2006 09:54:58 -0500

This fast and easy dessert is nothing short of sublime. Try to use a good rum from Puerto Rico. -- posted by Alan in SW Florida

Island Pina Colada

Thu, 04 May 2006 20:15:29 -0400

Ever wonder why the Piña Coladas you make at home taste nothing like the ones served at your favorite tropical destination? Most recipes simplify the colada into a mixture of rum, pineapples & ice with a splash of coconut milk. A flavorful Piña Colada has two kinds of rum (light and dark), cream and even bitters added which make the concoction a true tropical delight. Use high quality Puerto Rican rum in this recipe for the best result. Enjoy! -- posted by NcMysteryShopper

Puerto Rican Pot Roast

Tue, 11 Jul 2006 10:11:42 -0400

From the international cookbook. I prefer to use the stovetop the way this is written, but this recipe says that it can be made in a pressure cooker, reducing the cooking time by one-third. -- posted by Recipe Junkie

Plantains With Salsa De Ajo

Wed, 31 Jan 2007 23:19:50 -0500

Garlic and mint sauce for Plantains. Best made fresh. It will keep but loses something during storage. -- posted by That is Dr House to you

Chocolate-Banana Sin Cake

Mon, 12 Feb 2007 23:04:59 -0500

A rich, flourless cake from "Miami Spice - The New Florida Cuisine" by Steven Raichlen (1993). If you can get them, use manzanas (apple bananas) for this. Otherwise any type will do. -- posted by Vino Girl

Mango Brulee

Tue, 24 Apr 2007 16:17:32 -0400

Eating Well newsletter, April 2007. A nice finish to a summer meal or a delicious breakfast! You can use pineapples, grapefruit, papaya, or even melon slices. -- posted by Manami

Banana Tres Leches Cake

Thu, 10 May 2007 21:38:23 -0400

This is a nice cake that is not overly sweet.With a hint of banana and coconut flavors that compliment one another. For the best flavor and texture make this the night before. -- posted by chef FIFI

Frituras De Malanga (Malanga Fritters)

Wed, 06 Jun 2007 12:33:26 -0400

This is a very popular Cuban & Miamian appetizer, and great for lunch or just a snack. The various species of malanga (Cuba) or yautia (Puerto Rico), include some of the oldest root tops in the world. It was first cultivated in tropical America, and spread to Africa, and is also grown in the Phillipines. Malanga has more flavor than most other tropical tubers, and has been described as more like nuts than potatoes. Refrigerate for about 3-4 hours. -- posted by Manami

Coquito - Puerto Rican Eggnog

Fri, 03 Aug 2007 16:50:56 -0400

Who says eggnog is only served at Christmas? This creamy, smooth concoction is good all year long and is as complicated as grabbing a can opener and turning on your blender. -- posted by SusieQusie

Easy Bacalao - Puerto Rican Fish Stew

Wed, 05 Sep 2007 21:01:17 -0400

Mmmm...serve with crusty rolls to soak up the juices! This quick version of Puerto Rican Stew from Eating Well Magazine uses tilapia or any white flaky fish. The traditional dish uses bacalao, or salted dried codfish. -- posted by ~Jen~

Puerto Rican Cabbage Salad

Mon, 15 Oct 2007 23:57:32 -0400

Cooking Light magazine, Aug. 2007. This from Olga Fuste who wrote "Diabetic Cooking for Latinos" published by the ADA. This recipe goes well with rice and beans and fish tacos according to the blurb in the magazine. A serving size is 3/4 of a cup according to the recipe notes. If you use pre-shredded carrots and cabbage, this comes together in a snap. -- posted by Oolala

Coquito

Fri, 21 Dec 2007 17:03:21 -0500

I would rather drink Coquitos instead of eggnog during the holidays. I did not see my favorite version posted so I am sharing it with my Beverage Forum buddies for the holidays. Time to make does not include chill time so plan accordingly. Happy Holidays! -- posted by NcMysteryShopper

Puente Punch

Mon, 07 Jan 2008 15:53:53 -0500

Recipe by Cyrus Keyhari from "A Denim & Cocktail Guru's Mexican Fiesta" F&W Magazine, 01/2008 edition. A fantastic dessert drink, this creamy cocktail is named after the late timbale-banging band leader Tito Puente, who popularized Latin music around the world. Cyrus Keyhari uses aged Dominican rum to give depth to what he calls "a grown-up Orange Julius." Vegetarian and fast. -- posted by Manami

Puerto Rican Asopao De Pollo

Mon, 25 Feb 2008 19:11:01 -0500

Traditional recipe offered by a PR friend's mother while working in the US Virgin Islands. Similar to Chicken and Rice but more soupy. Cooking time does not include overnight marinade. -- posted by Celticevergreen

Puerto Rican Sofrito

Thu, 24 Jul 2008 16:04:10 -0400

This recipe is used in conjunction with my Recipe #315833. This mixture is used in almost every savory dish that leaves a Pueto Rican kitchen. It is similar to the 'Holy Trinity' mix used in New Orleans. Store extra Sofrito in an airtight container in the fridge. Sofrito also freezes very well. -- posted by Humble Bee

Alcaparrado - Puerto Rican Olive & Pepper Mix

Thu, 24 Jul 2008 16:08:18 -0400

This recipe is used in conjunction with my Recipe #315833. This mixture is used to add robust flavor to the dish with a true Puerto Rican flair. This mixture is also fabulous when used on Muffaletta Sandwiches or on Bruschetta that has been toasted and rubbed with a raw garlic clove. -- posted by Humble Bee

Puerto Rican Adobo Marinade

Thu, 24 Jul 2008 16:09:06 -0400

This recipe is used in conjunction with my Recipe #315833. The Adobo Marinade is used to marinate the chicken overnight to impart a true Puerto Rican flavor and make the chicken very tender and juicy. -- posted by Humble Bee

Puerto Rican Arroz Con Pollo (Rice and Chicken)

Fri, 25 Jul 2008 18:56:58 -0400

Please read the entire recipe before attempting to make this dish. You will need the Olive and Pepper Mix that I am unable to list in the ingredients, but is listed in the instructions. I've been working on an Arroz Con Pollo based on Throwdown with Bobby Flay. This is my rendition of the Al Fonda Boriqua version, who was the winner of the Throwdown. I jotted down all the info from the TV program. I have compiled techniques and recipes from authentic sources and this is what I have come up with. The prep time does not include the 24 hour chicken marination time. NOTES: Ingredients list includes links to Adobo Seasoning, Adobo Marinade, Sofrito and Olive and Pepper Mix. I hope that you enjoy my efforts as much as we have! -- posted by Humble Bee

The Original Piña Colada

Tue, 19 May 2009 17:29:32 -0400

My Husband and I had a Piña Colada at the place of its origin in Old San Juan, Puerto Rico - Barrachina Restaurant. This is actually the exact recipe that I got from the restaurant for the original Pina Colada. It is recommended that you use Bacardi rum as it is from Puerto Rico as well (we visited the distilllery that same day). I did not include the freezing time. Enjoy! -- posted by Nif

Shrimp Bites Wrapped in Greens

Tue, 07 Jul 2009 11:07:02 -0400

Isabel Cruz's Spicy "Shoestring" Party Menu for a Sultry Late-Summer Night - CBS Morning Show, 09/01/2007. The San Diego-based chef likes to marry the tastes of Latin American cooking she grew up with to the Pacific Rim tastes she's come to know as a Californian. But most of all, Cruz likes to keep her cooking clean, fresh, flavorful and healthy - she likes to go for flavors that pop and offer contrast to one another. She has 5 restaurants on the West Coast, from Portland, Ore. down to San Diego, Ca:). She has also published a cookbook "Isabel's Cantina."Growing-up, Isabel's friends were Puerto Rican, Cuban, Peruvian, and she also spent time with her Asian friends learning Japanese, Chinese and Korean cuisine. Thus, was born her fusion of different flavors. "This is a Thai appetizer of shrimp wrapped with coconut, peanuts, and chiles in a leaf. She likes to use raw collard greens as wrappers for these spicy little snacks, which she drizzles with a little guava sauce to complete the hot-sweet Thai flavors while also bringing these bites further into the Latin realm. Prepare these ingredients in advance, and then assemble these at the last minute." She was given a $60 budget to create a dinner menu for 6 people - thus: Chef on a Shoesting. -- posted by Manami

Pinon

Fri, 13 Nov 2009 12:53:27 -0500

sweet plantain pie -- posted by Chef #1445898