Recipezaar: Honduran recipes

Spinach and Black Bean Quesadillas

Thu, 14 Mar 2002 17:05:59 -0500

These Quesadillas can be cut into wedges and served as appetizers or can be used whole as a light lunch served with a salad. -- posted by BeckyF

Ceviche With Ahi Tuna

Sat, 04 May 2002 16:38:04 -0400

This is my own creation using both modern and traditional ceviche methods. The key of course is fresh fresh Ahi. There's nothing better. Like 'butter'. chef@restaurantbeast.comOne of the reasons that a really terrific Ceviche is , well, really terrific is the type of fish and/or seafood used. It MUST be absolutely of the freshest quality. A friend of mine and his girlfriend were recently in Hawaii and were raving about the quality of the Ahi there. We had a conversation on our foodservice professionals board ( www.restaurantbeast.com )about cryovac Ahi which is harvested in Hawaii and immediately IQF and placed in cryovac so that no oxygen can destroy it's freshness. Rumor has it that Roy Yamaguchi uses this type of Ahi for his restaurant in Palm Dessert (most likely not for his famous in Hawaii). My version is a bit of a cross between two different styles. Shrimp that has been quickly blanched pink, halibut or other sushi-grade fish can also be used in place of the Ahi. -- posted by Top Banana

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

Green Rice

Fri, 13 Dec 2002 20:01:22 -0500

This recipe was found in the "Cooking Light" magazine. If you enjoy tomatillos, you will enjoy this. -- posted by James Craig

A Unique & Yummy Salsa!

Tue, 15 Apr 2003 20:01:25 -0400

I am a a stickler for using fresh ingredients so when my boyfriend from 5 years ago made this up for the first time I cringed! Pardon me for saying so, but if I hadn't have been living with him I never would have eaten it! Hahahaha!!!! The boyfriend is long gone but this is the only salsa I'll eat! If you aren't used to cilantro it may take a few minutes to grow on you - it did me. Give it a chance though. It is seriously yummy!! -- posted by Lottidawe

Mango-Avocado Salsa

Tue, 24 Jun 2003 20:01:02 -0400

This is an easy tropical dish that is full of flavor! I like to serve it with chips, or as a side dish. It would be easy to try slightly different versions by adding lime juice, ginger, pineapple, or jalapenos, depending on your personal taste. If you have any other suggestions, I would love to hear them! Thanks! -- posted by Calla Lily

Honduras Torrejas ( Ladyfingers in Syrup)

Wed, 19 Nov 2003 20:00:35 -0500

This dessert is served at Christmas and Easter. -- posted by Olga Drozd

Honduran Liver

Wed, 19 Nov 2003 20:00:35 -0500

-- posted by Olga Drozd

Honduran Pollo Con Salsa (Chicken In Sauce)

Wed, 19 Nov 2003 20:00:36 -0500

-- posted by Olga Drozd

Honduran Huevos Con Salsa De Chiles (Eggs Poached in Chili Sauce

Wed, 19 Nov 2003 20:00:37 -0500

-- posted by Olga Drozd

Honuran Ponche De Pina (Hot Pineapple Punch)

Wed, 19 Nov 2003 20:00:37 -0500

-- posted by Olga Drozd

Plantain Soup

Sun, 21 Dec 2003 20:00:30 -0500

I love hispanic food and plantains are one of my favorite things to eat. Here is a unique soup for all you adventurous chefs:) Please do not let your plantains turn yellow-black because they will turn sweet. Must use green plantains. -- posted by Ang11002

Oven Baked Sweet Plantains

Mon, 05 Jan 2004 20:00:04 -0500

MMMM! I love plantains, especially sweet ones. This is a lower fat method of making "maduros" without the use of oil and frying in a pan. -- posted by Ang11002

Pupusas

Tue, 03 Apr 2007 22:06:57 -0400

From the streets of El Salvador and Honduras, these are masa 'cakes' with a filling that is fried. The usual fillings are meat or cheese but there is no reason why beans etc could not be used. -- posted by Missy Wombat

Honduran Mango Avocado Salsa

Mon, 30 Apr 2007 21:51:33 -0400

My grandma came back from Honduras with some amazing snack recipes up her sleeve and I just needed this one in particular. It is great for parties and adds a very festive feel to your surroundings. It is best served alongside some tortilla chips, and I prefer yellow corn tortilla chips and if you have to use a name brand I prefer Tostitos. -- posted by Ninja Chef

Vegetable Sancocho

Thu, 17 May 2007 22:45:44 -0400

My DH loves the chewy, waxy texture of tropical root vegetables. It's a chore to peel them all, but once a year I make the effort for him. Use a mixture of yuca, boniato and malanga for the root vegetables -- the 'zaar editing system doesn't recognize their names. This stew is loosely based on sancocho, the national dish of the Dominican Republican. There's no meat in this version, though, and it's cooked in the microwave, which is great for our searing hot summers in the South. -- posted by fluffernutter

Honduran Banana Bread

Mon, 24 Mar 2008 17:44:08 -0400

Great, sweeter version of banana bread from Central America.Had to make this for an elementary school presentation and all of the kids loved it. Nice and moist bread. Got from http://www.roatanonline.com/caribbean_recipes.htm. The recipe also calls for pecans and a lime/rum icing, but i omitted both of these. For the original recipe, visit the above link -- posted by brunettebaker

Chayotes Maria

Fri, 30 May 2008 01:45:05 -0400

Honduran recipe posted for ZWT 4 / South and Central America. -- posted by KlynnPadilla

Tilapia Honduras Style

Thu, 05 Jun 2008 02:23:15 -0400

I developed this recipe from ideas I found on a website about Honduras. It takes the "bland" out of tilapia, which is nice for a change. -- posted by Donna Matthews

Easy Rice With Pigeon Peas/Arroz Con Gandules

Wed, 02 Jul 2008 03:05:35 -0400

We usually dont measure our stuff out. Most puerto rican chef's cook from memory, adding ingredients until we get the taste we prefer. I tried to get this as close as I possibly could. Enjoy! Por lo general dont medida de nuestras cosas. La mayor parte de Puerto Rico del chef cocción de la memoria, añadiendo ingredientes hasta obtener el sabor que prefiera. Traté de hacer esta tan cerca como yo podía. Disfrutar! -- posted by CarribeQueen

Honduran Coconut Seafood Soup (Sopa Catratcha De Mariscos Con Un

Sun, 11 Jan 2009 12:52:28 -0500

This soup is a mixture of delicious seafood and fresh vegetables with a slightly sweet taste. Taught to me by a friend during my time in Honduras. Maybe it's because I've been away for so long, but this is a food that I always crave! You can substitute many of the seafood items, especially for a quicker or easier recipe. Same goes for the vegetables. However, the thing that makes this soup distinct from other seafood soups is the coconut milk. -- posted by West Side Chef

Chimichiurri

Mon, 02 Feb 2009 01:24:09 -0500

Chimichiurri sauce for dipping empanadas and other foods in -- posted by BDM & FAMILY

Chicken and Potatoes With Tomato Sauce (Pollo Sudado)

Fri, 15 May 2009 01:04:58 -0400

This recipe was handed down by my grandmother. This is a delicious, very inexpensive meal that can feed a large family on a budget. I buy whole cut up chicken. This cuts out the prep time by about 15 minutes. -- posted by Chef Sarita in Austin Texas

Groundnut Soup

Wed, 20 May 2009 20:04:28 -0400

From Twisted Tanya Restaurant in Copan Ruinas, Honduras Peanuts are offered referred to as groundnuts in the English-speaking islands -- posted by Charlotte J

Easy Fried Plantains Slices

Mon, 22 Jun 2009 12:29:23 -0400

So easy, that even the most novice cook can make this. And it is delicious! It is a typical delicasy in Southern Mexico, Central America and the Carribean. It is best to choose plantains (not bananas) that are yellow with black spots (as shown in the picture), as these will be sweet and tender and will fry even more delicious! Enjoy by itself with sour cream or as a side dish (as shown in the picture). -- posted by Chef Sarita in Austin Texas

Pork Tamales in Banana Leaves (Tamales Con Puerco)

Fri, 17 Jul 2009 13:02:18 -0400

Received this in email - reminds me of tamales a Honduran friend described. Since the banana plants are up & growing like crazy now I thought this is the right time to give this recipe a whirl. Given the time involved to make I plan to double recipe & freeze a lot of tamales. Received in email from gourmet-recipes-from-around-the-world. Thanks Lavender! Lavender noted - Aluminum foil may be substituted for banana leaves. -- posted by Buster's friend

Pan Fried Pork Chicharrones (Central American Style)

Mon, 31 Aug 2009 02:13:57 -0400

Learned this recipe from my uncle who is the king of Q' and chicharrones! Very simple and can easily be turned into a wonderful easy meal. Just add salsa, onions and warm tortillas and you got your self some taquitos de chicharrones. Also makes a great breakfast taco. When choosing the meat, make sure to buy pork meat that has nearly the same meat to fat ratio (50/50). It will usually come cubed or cut up and ready for chicharrones (or it can sometimes be labeled as meat for carnitas). The difference is that carnitas take hours to bake and they are usually shredded afterwards and chicharrones have a higher fat content, take about 30 mins to fry and are not shredded. Be very careful when frying as chicharrones tend to splatter (a splatter screen comes in handy now). Avoid using a fork to handle pork during cooking process as piercing it causes juices (what makes meat tender) to leak out. Use tongs instead. -- posted by Chef Sarita in Austin Texas

Spaghetti Con Pollo (Central American Chicken and Spaghetti)

Mon, 31 Aug 2009 11:39:55 -0400

Simple and delicious. My grandmother made this alot when I was growing up and I still can't get enough of them. -- posted by Chef Sarita in Austin Texas