Help! I need an Puerto Rican recipe!?

Question

I need either a dessert,a drink(no alcohol),or an appetizer.
Thanks

Answer 1

I can give you a million of them. Well not a million lol. Ok I made this last night, everyone loves these. They are called Papas Rellenas. (Filled or stuffed Potatoes)

For the filling:
A pound of lean ground beef.
Sofrito (You can buy it in the supermarket, spanish section) 1 1/2 table spoons.
Adobo (season to taste, it's a yellow bottle, you can use it with all meat, it's great, it's a mixture of salt, oregano and other stuff)
Sazon (Little safron packages, its an orange box)
A half can of tomato sauce
Spanish olives about 8 (Manzanilla Olives, in regular olive section or spanish)
1 table spoon Cumin and a sprinkle of Pepper

Brown the meat, drain the fat.
Add the sofrito (I like to add some diced onions too, your choice) let it cook for about a minute or 2 on med low.
Add the tomato sauce, sazon, and adobo, cumin and cut up olives. Cook for about 3 minutes, taste it. Want more adobo, give it a little more, to your tasting. I usually add little bit of water if it's too dry, it should definitely be much thicker than chili, but I like a little sauce.

Now for the potatoes

Peel cut and boil about 10 potatoes.
MAsh them up, and add some salt and butter. THey have to be really thick so you can roll them up into balls. Refrigerate them so they can be cold and they won't desintegrate in your hands when you're rolling them.

You're going to need some flour, and cornmeal, and oil to deep fry. Mix some about a cup of flour with a 1/4 cup of cornmeal.

Take a handfull of potatoes and roll in out in your hand, so that you can put a spoonful of meat filling inside. Roll that into a ball so you can't see any of the filling and it's completely covered and no holes. Roll the potato in your flour cornmeal mix.

Make sure you have something deep to fry in, and the oil is hot, not smoking hot, but enough that you can fry french fries in, so it won't absorb too much oil. Be careful, add the potato ball in there let it fry on med to med low depending on how it goes until it's golden. It shouldn't be too high so the inside can be warm. I guess it's all about practice. this is my own version, feel free to contact me if you have any questions. Even my son who doesn't want to eat anything likes these. You can also add some grated cheese if you'd like to the meat when you put it into the potato mix.

Here's a link just in case. Im not crazy about her recipes, but they work. http://www.elboricua.com/recipes.html

You can also make virgin Coquito.
Coquito

30 ounces coconut milk
14 ounces condensed milk
½ cup water
pinch of salt
½ tsp. cinnamon


Mix all ingredients in the blender. You need to add the water because it will get thicker later in the fridge. Pour into a bottle and refrigerate well. Make ahead for richer flavor. Serve in small glassware. I just took out the part with the alcohol in it, that's the way it works.

This is like the Bible to cooking Puerto Rican food.

http://www.amazon.com/Puerto-Rican-Cookery-Carmen-Valldejuli/dp/0882894110/sr=8-8/qid=1170965286/ref=sr_1_8/103-6891847-2720614?ie=UTF8&s=books

Answer 2

Here is a recipe for a very simple non-alcoholic drink - but, click on this link and see all the recipes from Puerto Rico
http://www.recipehound.com/Recipes/puertorico.html

Villa Puerto Rico Passion Fruit and Raspberry Ginger Ale Cooler (Villa Puerto Rico Parcha y Gingerale de Frambuesa)


INGREDIENTS:
4-1/4 cups raspberry ginger ale 1-1/2 cups passion fruit pulp ice cubes
strawberry slices for garnish

1 Combine all of the ingredients except the strawberries. Serve well chilled, garnished with the strawberry slices.

Answer 3

Plantain Roll Stuffed with Sofrito Shrimp
From Giovanna Huyke
1993

Plantain Roll:

2 green plantains
1/2 ripe plantain
4 cloves of garlic, mashed
3 tbsps. of olive oil
1 1/2 tsps. of salt (adjust to taste)

Filling (Sofrito Shrimp):

1 tbsp. olive oil
1/2 small onion, chopped
2 cloves garlic, minced
6 sweet little chilis, minced (This is our local, tasty, non-hot pepper that can be substituted for 1/2 c. of any chopped, sweet ripe pepper with mild heat.)
6 pimiento stuffed olives, chopped
1 tbsp. capers
1/2 tsp. oregano
1 lbs. of cleaned and peeled shrimp, diced
1/4 c. dark Puerto Rican rum
1/2 tomato, diced small
2 tbsps. coriander, chopped
salt and pepper to taste

Directions

Peel the plantains and cut each one into 4 parts. Place in a pot and cover with water. Boil until tender. Reserve some of the boiling water when you take the plantains out.

Mash on a ricer or use the shredding knife from your food processor. Add the garlic, oil, and salt to the mashed plantains, working them in with a fork. If you need to soften the plantain, use the reserved liquid. Adjust the seasoning to your taste.

Heat the olive oil and saute' all ingredients except shrimp, rum, tomato, coriander, salt, and pepper.

Add the shrimp and cook until they start changing color. Add the rum and ignite.

Remove from the heat and add the rest of the ingredients. Season to taste.

Spread the plantain mixture on top of plastic wrap and form a rectangle. Put the shrimp mixture in the middle and, with the help of the plastic wrap, roll at the same time, pressing to pack the mixture and close the roll (sushi-like). Wrap the roll in plastic wrap and let stand for a few minutes. Cut in 1-inch circles and heat before serving with mirliton salad (optional).

To heat: Put on a pre-greased oven tray and bake in a preheated oven at 375 degrees for 10 minutes.

Recipe from Giovanna Huyke (copyright 1993 by Giovanna Huyke.)

Answer 4

Google "Puerto Rican Recipes"

Answer 5

Tembleque (it's like a coconut jello)

Ingredients:

4 cups of coconut milk
1/2 cup of cornstarch
2/3 cup of sugar
1/2 teaspoon of salt
1 tablespoon of Orange blossom water (optional)
ground cinnamon

1.In a saucepan dissolve cornstarch in 1/4 cup of coconut milk.
2.Once dissolved add the rest of the coconut milk, sugar, and salt.
3.Cook at medium-high heat stirring constantly!
4.As it thickens, lower heat until it boils thick.
5.Pour right away into wet molds, pans or cups.
6.Cool and then cover and refrigerate for at least 2 hours.
7.Carefully separate the Tembleque from the mold using a knife.
8.Turn it over unto a dish.
9.Sprinkle with cinnamon.

Yields: 12 servings

Answer 6

http://www.elboricua.com/flan.html
Flan (Spanish egg-custard)

1 can evaporated milk
1 can condensed milk
5 whole eggs
½ cup of sugar
1 tsp vanilla
pinch of salt

ARROZ JUNTO
Rice and Beans casserole. In a caldero cook ½ pound of bacon until crispy. Remove the cooked bacon and chop into small pieces. In the bacon fat stir-fry ½ cup of sofrito for a couple of minutes or so. Add the cooked bacon. Add 1 can tomato sauce, 1can pinto beans, 1 can measure of raw rice, and 1 can beef or chicken broth. Stir well. Add enough water to cover rice 1½ inches above rice line. Let it boil on high until water evaporates. Cover and cook over low heat for about 35 minutes.



Arroz con gandules

Ingredients:

3/4 lbs green pigeon peas
3 cups of water (used to precook the green pigeon peas)
2 cups of white rice
2 ounces of smoked ham, diced (makes approx. 2/3 cup)
2 tablespoons of corn oil or olive oil
1/2 cup of sofrito
1/4 cup tomato sauce
1 tsp of salt
For soaking the green pigeon peas:
1 quart of water
2 teaspoons of salt


Procedure:


Rinse the rice and set aside
Soak the green pigeon peas in 1 quart of water and 2 teaspoons af salt for 15 minutes. Then rinse them and cook them in 4 cups of water until they have softened. Test by picking up one pea in a spoon and squeezing with between two fingers. You should be able to squeeze it without much effort. Take care to not over cook them to point where they break apart.
When they are cooked, set aside 3 cups of water used to cook them in. Rinse the peas and set aside
In a 4 quart cooking pan, add the 2 tablespoons of oil, smoked ham and simmer over moderate heat for 3 minutes. Then add the sofrito and the tomato sauce and simmer for another 3 minutes as you mix the items.
Raise the heat to moderate-high and add two table spoons of the water that was set aside and the green pigeon peas. Simmer for 3 minutes as you mix the items.
Raise the heat to high and add the water that was set aside. Once the water begins to boil, add the rice. Mix all the items well.
Once the water starts to boil again, reduce the heat to moderate high and cook uncovered until most (but not all) the water has evaporated.
Reduce the heat to low. Mix the rice again then put the lid on the pan and cook for 15 minutes.
Mix the rice once more and continue to cook until the rice is fully cooked. You can sample the rice to see if it is fully cooked. It should be soft to chew.
Makes approximately 6 servings

http://www.elcolmadito.com/USRecipes.asp

Answer 7

i dont have a recipe, but u could cook somthing with plantains

Answer 8

good luck with that!