Recipezaar: Venezuelan recipes

Ham Croissant Rolls (venezuela)

Sun, 21 Oct 2001 14:32:49 -0400

Cuando iba al cole de pequeno en venezuela junto con un zumo de pina era mi desayuno preferido. When I was little and went to school in venezuela, along with some pinaple juice, this was my favourite breakfast! -- posted by Daniel Aguilar

Cachapas

Sun, 21 Oct 2001 14:33:24 -0400

Este plato es tipico comerlo por la calle en venezuela, como almuerzo en un puestecito ambulante. Esta buenisimo, sobre todo si te gusta el maiz. -- posted by Daniel Aguilar

Pan de Jamon (ham bread)

Sun, 21 Oct 2001 14:33:26 -0400

I love this dish in december ;) -- posted by Daniel Aguilar

Tequenos

Sun, 21 Oct 2001 14:33:35 -0400

Tequenos is my favorit dish for dinner. -- posted by Daniel Aguilar

Pasticho of Eggplant (Aubergine) (Venezuela)

Mon, 22 Oct 2001 11:13:00 -0400

This recipe is from venezuela, pasticho is a diferent pasta. I like more this recipe. ummmmmmmmmmmmm -- posted by Daniel Aguilar

Guasacaca Sauce (Venezuela)

Mon, 22 Oct 2001 16:53:26 -0400

I use this sauce with Doritos ;) or tostones (another recipe mine) Try it you will like it ;) -- posted by Daniel Aguilar

Cooked Plantain Bananas

Tue, 26 Aug 2003 20:07:11 -0400

This dish is from Venezuela. -- posted by Joy1996

Hot Red Sauce (Salsa Ranchero)

Mon, 20 Oct 2003 20:00:16 -0400

Posted by request. From Latin American Cooking, a treasury of recipes from the South American countries, Mexico and the Caribbean. -- posted by Derf

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

Venezuelan Arroz Con Leche

Mon, 14 Feb 2005 19:59:57 -0500

This is a lovely, creamy rice pudding That's not too sweet. The recipe halves well to make two servings. -- posted by Kathy228

Pulled Beef - Venezuelan Pabellon Criollo

Tue, 12 Apr 2005 17:25:41 -0400

Recipe by Tyler Florence -- posted by PaulaG

Venezuelan Barbecued Pork

Thu, 02 Jun 2005 13:34:38 -0400

This is the best marinade for pork that I have ever used. It comes from an old Sunset Magazine cookbook. I usually make kabobs instead of an entire pork butt, reducing marinating time to 8 hrs and cooking time as needed.Preparation time does not include marinating. -- posted by duonyte

Arepas

Tue, 19 Jul 2005 17:37:58 -0400

This arepa dough uses the brand P.A.N. a precooked cornmeal available at any Hispanic grocer. Unlike traditional arepas, these are "fluffy" due to the addition of eggs and baking powder. Fill them with cheese, taco meat mixture, tuna, smoked sausage, scrambled eggs, anything you like. Got this recipe from a Venezulean friend. -- posted by Kathy228

Sandee's Portabella Frittata

Sun, 11 Sep 2005 20:41:34 -0400

This recipe is actually a Spanish tortilla, to which I've added portabella mushrooms. My sister's husband is a talented chef from Venezuela. When he told me, "Today, I will teach you to make a tortilla," I thought it would have something to do with burritos... I soon learned that a Spanish tortilla is an egg dish, which bears an amazing resemblance to an Italian frittata. Since I didn't want my guests to think they were getting 'breakfast burritos', I tell them it's a frittata. Still, kudos to Rigoberto for the original recipe, from which this one evolved. (His is made on the stovetop in a cast iron pan, a skill that I have never mastered.) Measurements are approximate on this recipe - it's hard to mess it up! This is what I use to feed a half a dozen people in either two quiche dishes or six individual casseroles. (I use au gratin dishes.) -- posted by Timberwolf Creek

Salsa Guasacaca - Venezuelan Avocado Salsa

Fri, 30 Sep 2005 10:35:31 -0400

I found this recipe online and assigned it to my 5th grade Spanish students. It was a big hit with the kids! Guasacaca is traditionally served with grilled meats, but it's also good with chips and crackers. -- posted by Valeria

Guasacaca (Wah-Sah-Kaka) Salsa De Venezuela

Mon, 07 Nov 2005 22:02:50 -0500

Unlike guacamole, everything is hand-chopped. I use it as a salsa for arepas, a chopped salad with meals, a chunky dip for corn chips. -- posted by Kathy228

Venezuelan Christmas Hallacas Also Served in Colombia

Tue, 20 Dec 2005 14:16:55 -0500

Hallacas [ay-YAH-kahs] are served as both an appetizer and main dish. Hallacas, more than any other food, symbolize Christmas for Venezuelans. Delicious meaty morsals are surrounded by a tender dough, then steamed to perfection in colorful banana leaves. If you are fortunate to have access to these large, beautiful banana leaves, plan on using them for truly authentic results. -- posted by Olga Drozd

Cheese Pastries (Tequenos)

Wed, 24 May 2006 16:35:40 -0400

This classic Venezuelan hors d'oeuvre can be made with different types of cheeses, as long as they are firm and good melting cheeses. They also freeze well and can go directly from the freezer into the hot oil. From "The South American Table". Frying time is per batch. -- posted by Nana Lee

Torta De Platano Maduro (Ripe Plantain Cake)

Mon, 24 Jul 2006 20:43:40 -0400

This is a Venezuelan recipe from the Latin American cookbook in the Time Life Cookbook series. Traditionally it accompanies meat dishes and can be served hot or cold. I make it every now and then when I want something different! -- posted by Recipe Junkie

Johnd's White Bean Chili

Fri, 01 Jun 2007 15:05:06 -0400

This is my own recipe based on navy beans and dice chicken breasts, potatoes, and carrots. I serve it with rice, but pasta could be used. -- posted by Chef #500620

Caramel Lemon Syrup

Mon, 11 Jun 2007 22:24:55 -0400

This is a sweet, lightly tangy, caramel syrup. Easy to make. Uses: French toast, pancakes, ice cream topping, drizzle over drinks that are topped with whipped cream. Dip martini rim into it for added goodness, garnish a plate filled with apples and goat cheese with it, or drizzle over grilled fruits or meat toward the end of cooking. Stored in a jar for future use. Use your imagination. -- posted by ~Rita~

Dulce De Leche - Fudge-Like Vanilla Caramel - It's Sinfully Wond

Tue, 12 Jun 2007 22:22:42 -0400

Good thing Eve didn't have this to dip her apple into or we'd be in a lot of trouble. This is Sinfully, yummy, rich, dreamy & creamy. Great for GODDESS parties! Use to dip rims of martini glasses, top your favorite ice cream. Or if with your favorite someone use as body paint. Caramel is a passion in Argentina, where dulce de leche is originated. This is made in an entirely different manner, then we are used to. Sweet milk (sweetened, condensed milk) is simmered until it becomes thick and golden brown. The resulting caramel has a sweet, milky flavor and a thick, fudge-like texture. This is what dulce de leche ice cream is all about. Try caramel cheesecake. Or use like a fondue by dipping cookies or fruit into it. It's time consuming but very easy. Can be made plain or flavored with vanilla bean (you can see the specks of beans in the pictures) or citrus zest. Try instant coffee/espresso, chocolate, coconut endless possibilities. -- posted by ~Rita~

Latin Black Beans Habichuelas Negras

Thu, 12 Jul 2007 22:35:37 -0400

These beans over rice are a staple in my home. They are full of flavor and are super easy to make. -- posted by Helenic Hottie

Cachitos De Jamon (Ham Crescent Rolls)

Tue, 31 Jul 2007 15:05:02 -0400

This is a favorite breakfast in Venezuela. -- posted by Chef John Geo

Frescavena-Like Oatmeal Drink Mix

Thu, 20 Dec 2007 01:00:16 -0500

Similar to the popular Latin American drink from Quaker "Frescavena". This oatmeal based beverage is nutritious and refreshing. My 18 month old daughter loves it and after not finding it anywhere in stores I had to come up with a way to make it myself EASILY. I love this because I can keep it on hand and scoop it into a glass of milk and its ready to go! -- posted by Chef #502806

Arepas Con Queso

Sat, 09 Feb 2008 01:15:43 -0500

I couldn't find arepa flour near me, so I decided to improvise and came up with this recipe. It still tastes just as good. I promise. -- posted by guamswhitest

Corn Pancakes With Cheese or Cachapas De Carabobo

Wed, 21 May 2008 16:20:17 -0400

Am posting this Venezuelan recipe as part of my participation in Zaar's World Tour 4! NOTE: Recipezaar does not recognize the ingredient 'harina pan' (available in South American grocery stores) which MUST be used in place of the 'corn flour' ingredient! -- posted by Sydney Mike

Venezuelan Spice Marinade

Thu, 29 May 2008 01:11:47 -0400

Although it is indicated as a marinade for 'meat,' it was probably meant for beef. This recipe is posted as prepare for participation in World Tour 4! -- posted by Sydney Mike

Platanos Fritos (Sauteed Plantains)

Thu, 05 Jun 2008 18:56:16 -0400

Use the pinton variety of plantain in this recipe (yellow with black spots) as it holds its shaped after cooked. Published in the June 2008 issue of "Cooking Light." I am a big plaintain fan but don't eat them often even though they are very easy to find in grocery stores here in Nebraska because of our Mexican population. This is a simple and easy way to prepare them that doesn't require frying. Posted for ZWT 4 - Central and South America. -- posted by ElleFirebrand

Pabellon Criollo (Steak)

Fri, 06 Jun 2008 12:05:13 -0400

This recipe is from Venezuala. This is from recipes4us.co.uk. This is posted for ZWT4. -- posted by Lavender Lynn

Cheese Arepas

Fri, 06 Jun 2008 12:08:37 -0400

This recipe is from Venezuela. It is from recipes4us.co.uk. It is posted for ZWT4. -- posted by Lavender Lynn

Sauteed Plantains

Mon, 09 Jun 2008 00:41:36 -0400

A Venezuelan dish, choose plantains that are yellow with some black spots, much like a ripe banana. If they are green, allow them to ripen or else they will suck the spit from your mouth! Icky, trust me, I know. Been there, done that! From Cooking Light. Pretty simple recipe submitted for ZWT4 -- posted by Chef PotPie

Very Simple Black Beans (Caraotas Negras)

Mon, 09 Jun 2008 00:50:48 -0400

These beans cook down and creat a thick, rich sauce. Good to serve over rice or arepas. From Cooking Light. -- posted by Chef PotPie

Hallacas

Sun, 15 Jun 2008 20:17:03 -0400

From one of my boyfriend's coworkers wives. -- posted by whitebreadtoast

Venezuelan Shredded Beef

Thu, 22 Jan 2009 14:04:12 -0500

Similar to Cuban ropa vieja, this hearty dish is part of a pabellon (''flag plate'') along with black beans, white rice seasoned with onion and peppers, and slices of fried ripe plantain. Or serve with roasted or mashed potatoes or stuffed into arepas. Found this treasure appropriately enough in the Miami Herald who adapted it from The South American Table by Maria Baez Kijac, (Harvard Common Press, 2003). -- posted by Buster's friend

Quesillo (Venezuelan Custard)

Sun, 01 Feb 2009 12:48:43 -0500

This is very similar to Flan but it's has a different texture and tastes just as good. It's mostly common to Venezuela and has the same caramel over top. -- posted by Michelle (Chef #632056)

Quesillo (Venezuelan Custard)

Sun, 01 Feb 2009 12:51:11 -0500

This is very similar to Flan but it's has a different texture and tastes just as good. It's mostly common to Venezuela and has the same caramel over top. -- posted by Michelle (Chef #632056)

Colleen's Weeknight Paella

Fri, 26 Jun 2009 02:29:06 -0400

Colleen's recipe (from cookingthisandthat food blog). -- posted by Sue L

My Super Easy 3 Leches Cake

Tue, 29 Sep 2009 11:10:04 -0400

This is a quick and easy recipe for 3 leches cake... Everybody loves it!!!! -- posted by Maria Viso-Corbitt

My Piña Colada Cake

Tue, 29 Sep 2009 11:46:33 -0400

This is a recipe that I made up one time that my mom told me she went to a party and they had a 3 leches cake that tasted like Piña Colada, so I came up with this... hope you enjoy it! -- posted by Maria Viso-Corbitt

Fluffy White Rice

Mon, 23 Nov 2009 14:51:30 -0500

White rice like the rice served at a good Chinese restaurant. Two variations are given, one fluffy version for eating with foods like stir frys, and another for making fried rice. I have met so many people who marvel at perfect white rice. It's very easy to make. Here's how... -- posted by RudyH