Puerto Rican Recipe for school?

Question

my daughter needs to cook a Puerto Rican dish (main, or side or desert) for her spanish II class...... can anyone suggest something that is yummy? (we are unsure about using some of the recipes on the net)

Answer 1

try this one?..

Coconut Flan

1 teaspoon vanilla extract
1 (12 ounce) can condensed milk
1 (13 ounce) can coconut milk
5 eggs

Blend all ingredients together in a blender.
Carefully pour into caramelized pan and bake at 350º in a water bath for about 50 minutes or until golden.
Test with a knife, it should come out clean.
Remove from oven, cool and refrigerate at least 3 hours.


Caribbean Grilled Scallop Salad

Boston lettuce has a mild taste and tender texture. Rinse it gently, pat dry and refrigerate with moistened paper towels until ready to assemble salad. (Total time: 16 mins.)This is a very nice and pretty salad dish. Cooking Light Magazine, August/05. Making of the salad included in prep time — not cooling time.
by DiScharf

12 large sea scallops (about 1 1/2 pounds)
2 teaspoons fish dry rub seasonings, divided (such as Emeril's)
cooking spray
5 slices fresh pineapple (1/2-inch)
4 cups gourmet salad greens or mixed salad greens
4 cups torn boston lettuce (about 2 small heads)
1/3 cup diced peeled avocados
2 tablespoons mango chutney
2 tablespoons fresh lime juice
2 teaspoons olive oil

Prepare grill to high heat.
Pat scallops dry with a paper towel.
Sprinkle 1 1/2 teaspoons fish rub evenly over scallops.
Coat scallops with cooking spray.
Place scallops on grill rack; grill 3 minutes on each side or until done.
Remove scallops.
Add pineapple to grill rack; grill 2 minutes on each side.
Remove pineapple from grill; chop pineapple.
Combine salad greens, lettuce, pineapple, and avocado in a large bowl.
Chop large pieces of chutney.
Combine chutney, lime juice, olive oil, and remaining 1/2 teaspoon fish rub in a small bowl.
Add dressing to salad, and toss well.
Place 1 1/2 cups salad into each of 4 bowls.
Arrange 3 scallops over each salad.

Chicken with Pineapple Marinade

8 chicken breast halves, with skin and bones
1/2 medium ripe pineapple, peeled,cored and coarsely chopped
2 jalapeno chiles, seeded,and chopped
2 cloves minced garlic
1 cup unsweetened pineapple juice
1/2 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 teaspoon lime zest
2 teaspoons salt
1 teaspoon fresh ground black pepper
2 tablespoons honey

Puree pineapple, jalapenos and garlic in a blender until almost smooth.
Add pineapple juice, lime juice, cilantro, and lime peel and process until blended.
Pour marinade into a large glass baking dish.
Add chicken to coat.
Cover and refrigerate 4-6 hours.
Remove chicken from marinade.
Season with salt and pepper.
Pour 1/2 cup marinade into a small bowl.
Whisk in honey.
Brush mixture over chicken.
Broil until cooked through, basting frequently, about 30 minutes.

Answer 2

You can "cheat" a little at making empanadas.. Basically, dough stuffed with meat/cheese etc.. I like to use pillsbury grands biscuits for my dough instead of making the dough from scratch.. You can make a shredded chicken (rotisserie already cooked) just find a sauce that's puerto rican and make that.. roll the bisquits into larger circles put 1 tablespoon of filling into the dough circles, seal with a fork and egg wash bake until golden or fry... Rice and beans is very good.. The GOYA ones will help with the prep.. You can always add cooked chicken. Good luck

Answer 3

I make a puerto rican beef stew that is awesome...

2 lb beef for stew
6 large potatoes, cubed
1 can tomato sauce
1 onion, chopped
1 can mushrooms
2 beef bouillion cubes
1 TBS sofrito
1 1/2 TBS recaito
water
1/2 c green olives
goya adobo seasoning
(The recaito and sofrito and adobo seasoning-you can find at ethnic specialty stores. depending on where you live, it may be at walmart...look online if you can't find the spices...)

Combine all ingredients in large pot. Add water to cover. Boil until potatoes are tender (1-2 hours)
Can cook in crock pot.
Serve with tortillas and lime

Answer 4

Arroz con dulce is a sweet food you guys can make. I haven't a recipe on me, but this one is the closest to the one I've made.

Answer 5

PUERTO RICAN FRIED MEAT PIES
(EMPANADAS)

Dough:

3 c. all purpose flour
1 tsp salt
1/2 tsp baking powder
1/2tsp baking soda
1/4 c. vegetable oil
1 c. warm water

Filling:

1 lb. browned ground beef or cooked shredded chicken
1/2 medium onion, diced
1/2 green bell pepper, diced
3 garlic cloves, crushed
1/8 c. chopped fresh cilantro
1/8 c. sliced green olives
salt and pepper to taste
1 tbsp. tomato paste
1 pkg. Goya Sazon with annato

For cooking:

1 c. vegetable oil for frying.

DOUGH: combine all the dry ingredients in electric mixer, add all the wet ingredients. Mix for about 3 minutes until well combined. Dough will form.
Take it out and knead for about 3 minutes, let sit wrapped in plastic-wrap for another 15 minutes.

Divide into 12 pieces, then roll into 4 inch circles.

FILLING: Brown ground beef (drain excess grease), or sautee shredded chicken in 2 tbsp. of vegetable oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool.

COOKING: Pre-heat the oil in a frying pan at about a medium temperature. Place about 2 tbsp. of the filling in the dough and seal the edges with a fork.

Fry for about 5 minutes on each side, then place on dish lined with paper-towels.

Serve. Makes 12 Empanadas.


PUERTO RICAN BREAD PUDDING

14 eggs
1 (1 lb.) loaf white bread, broken up
1 (15 oz.) can cream of coconut
3 (12 oz.) can evaporated milk
Dash salt
2 tbsp. vanilla or to taste
2 tsp. ground cinnamon or to taste
2 c. sugar

Combine in blender eggs, bread pieces, cream of coconut, evaporated milk, salt, vanilla, cinnamon and sugar. Blend until smooth. Pour into 2 buttered (13"x9") baking pans and place each in larger pan filled with water. Bake at 300 degrees 1 hour or until knife inserted in center comes out clean. Cut into bars or cubes. Garnish with shredded coconut if desired. Makes 15 to 20 servings.
NOTE: Mixture can be baked in smaller pans (about 3/4 full) to produce thicker mixture so it can be cut into cubes. Recipe may be cut in half.


PUERTO RICAN DINNER

1 lb. ground turkey
1 onion, cut in rings
15 black olives, halved
4 carrots, sliced
2 stalks celery, sliced
1/2 lg. green pepper, chunked
1 (4 oz.) can mushroom stems and pieces plus juice
1/2 tsp. cumin
1/2 tsp. garlic salt
4 tomatoes (fresh or canned)
3 strips bacon, cooked and broken into pieces (optional)

Brown meat. Add fresh vegetables, except tomatoes; add spices and cook until vegetables are crisp tender over medium heat. Add remaining ingredients and heat through. Serve over brown rice or whole wheat spaghetti. Yield: 4 to 6 servings.

Answer 6

Try making churros. They are so good warm or room temp, they are pretty easy to make. It says you need a piping bags, but you can get a cake tip in your supermarket near the boxed cakes and a ziplock bag if you don't have one.

Answer 7

Arrox con pollo is pretty traditional and relatively easy to make.


http://www.elcolmadito.com/USRecetasDetailEnglish.asp?Numero=43