tag:blogger.com,1999:blog-37187800762853854172012-09-20T12:11:50.872-07:00CLASSICS WITH NEW TWISTS AND OTHER FAVORITE RECIPES!I am passionate about cooking. You will find recipes i loved as i was growing up as well as new ones i find absolutely delicious. Is always fun to recreate old recipes and make them my own. I hope you will enjoy making them as much as i have. ENJOY.EASY AND TASTY RECIPES!http://www.blogger.com/profile/01150506214156653846noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-3718780076285385417.post-46023198085074635432012-09-20T09:38:00.000-07:002012-09-20T09:38:00.390-07:002012-09-20T09:38:00.390-07:00DELICIOUS MEATBALLSI have never been a fan of Meatballs. I made these now i am hooked. Eat them with white or brown rice or put them in your favorite Pasta Sauce. ENJOY!<br />
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<a href="http://4.bp.blogspot.com/-6bFVt_0OQG4/UFtCkNdGGVI/AAAAAAAAAGk/JnYdSYAhdIU/s1600/Meatballs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="http://4.bp.blogspot.com/-6bFVt_0OQG4/UFtCkNdGGVI/AAAAAAAAAGk/JnYdSYAhdIU/s400/Meatballs.jpg" width="400" /></a></div>
Ingredients:<br />
<br />
1/2 lb ground turkey<br />
1/2 lb of ground pork<br />
1 lb of lean ground beef ( feel free to use Veal if you like)<br />
1/4 cup panko bread crumbs<br />
1/3 cup of milk<br />
1/2 cup Parmesan cheese<br />
2 tablespoons of flat leaf parsley<br />
2 teaspoons of Kosher salt<br />
1/2 teaspoon freshly ground pepper<br />
1/4 teaspoon ground nutmeg<br />
1 extra large egg, beaten.<br />
3/4 cup warm water<br />
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Directions:<br />
<br />
Add the milk to the bread crumbs set aside for 5-10 minutes until the bread crumbs absorb the milk.<br />
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<br />
Place the ground meats, the bread crumb, parsley, Parmesan, salt,
pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very
lightly with a fork. Using your hands, lightly form the mixture into
2-inch meatballs. You will have 14 to 16 meatballs.<br />
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<br />
Preheat the oven at 375 F.<br />
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Place on baking pans and bake for 20 to 30 minutes, or until done- if you're not sure, cut one in half to check. Do not overcook or they will be very dry. Once cooked let them sit for 5 minutes and enjoy.</div>
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They can be kept in the freezer up to a month and again feel free to add them to your favorite pasta sauce.</div>
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<div class="blogger-post-footer"><a href="http://www.amazon.com/gp/holidaytoylist/?ie=UTF8&tag=cwnaofr-20&linkCode=ur2&camp=1789&creative=9325">Shop Amazon's Holiday Toy List</a><img src="http://www.assoc-amazon.com/e/ir?t=cwnaofr-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3718780076285385417-4602319808507463543?l=recipesforpeopleonthego.blogspot.com' alt='' /></div>EASY AND TASTY RECIPES!http://www.blogger.com/profile/01150506214156653846noreply@blogger.com0tag:blogger.com,1999:blog-3718780076285385417.post-16849190343865106422012-08-31T08:36:00.002-07:002012-08-31T08:36:49.719-07:002012-08-31T08:36:49.719-07:00ALMOHABANAS<div class="separator" style="clear: both; text-align: center;">
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Hello Friends;<br />
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This recipe was given to me by a good friend from Puerto Rico. Almohabanas are savory doughnuts. They are made in Puerto Rico usually around Christmas Time. They are soft and delicious, great as appetizers. Please ENJOY!<br />
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<a href="http://2.bp.blogspot.com/-Yuag1f-BNlI/UEDV3CecDcI/AAAAAAAAAGU/sTLkiNGxaPY/s1600/Almohabanas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-Yuag1f-BNlI/UEDV3CecDcI/AAAAAAAAAGU/sTLkiNGxaPY/s400/Almohabanas.jpg" width="393" /></a></div>
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INGREDIENTS:<br />
2 cups of corn flour<br />
3 eggs<br />
1 8oz package ( Farmer's cheese of mexican cheese crumbled)<br />
1/2 cup parmesan cheese<br />
2 teaspoons of baking powder<br />
1/2 stick of melted butter<br />
2cups of milk<br />
3/4 teaspoon of salt<br />
3 cups of oil<br />
deep skillet to fry them in.<br />
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<br />
Directions;<br />
<br />
Mix all the dry ingredients, add the butter, eggs,milk, and last the cheeses. The dough should not be wet but dry enough to handle. Let it rest for at least 30 minutes. Start heating the oil (medium heat not too hot). With a large spoon pick the dough and drop them slowly to the oil, 2-4 at a time. They should be lightly brown on the outside and soft on the inside like a doughnut. Repeat process make sure the oil does not get too hot or they will burn..<br />
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Optional!<br />
feel free to roll them in more parmesan while they are hot if you feel it needs it...They are DELICIOUS.. <br />
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<div class="blogger-post-footer"><a href="http://www.amazon.com/gp/holidaytoylist/?ie=UTF8&tag=cwnaofr-20&linkCode=ur2&camp=1789&creative=9325">Shop Amazon's Holiday Toy List</a><img src="http://www.assoc-amazon.com/e/ir?t=cwnaofr-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3718780076285385417-1684919034386510642?l=recipesforpeopleonthego.blogspot.com' alt='' /></div>EASY AND TASTY RECIPES!http://www.blogger.com/profile/01150506214156653846noreply@blogger.com0tag:blogger.com,1999:blog-3718780076285385417.post-1077909087245764642012-06-02T13:47:00.000-07:002012-06-02T21:08:29.810-07:002012-06-02T21:08:29.810-07:00CEVICE!This dish is made with raw fish. Some people are apprehensive eating it because is not made with heat.The limes and citrus will cook the fish automatically. Is a very popular dish in Peru and other regions of South America. Great Summer dish. <br />
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<a href="http://1.bp.blogspot.com/-eMC1s1qPz6M/T8p5bJkQglI/AAAAAAAAAGI/Y5s3zM1lbsE/s1600/ceviche-pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-eMC1s1qPz6M/T8p5bJkQglI/AAAAAAAAAGI/Y5s3zM1lbsE/s320/ceviche-pic.jpg" width="320" /></a></div>
Ingredients:<br />
<br />
4 oz Mahi Mahi cut<br />
4 oz of Shrimp ( I am allergic to shrimp so feel free to omit this if you are too)<br />
4 oz scallops<br />
8 limes ( key limes if you can find them) juiced<br />
1 cup of fresh lemon juice<br />
1 cup of orange juice<br />
1 Tablespoon of red pepper<br />
1 Tablespoon cucumber<br />
1 teaspoon of ginger<br />
1 tsp of garlic<br />
1 tsp jalapeno pepper<br />
1 tsp cilantro<br />
1 tsp flat leaf parsley<br />
1 chopped red onion<br />
1 or 2 avocados cubed<br />
Salt & pepper to taste<br />
Directions:<br />
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Mix all of the seafood with all other ingredients and let it stand in the refrigerator of 1 1/2 hours before serving. ENJOY!<div class="blogger-post-footer"><a href="http://www.amazon.com/gp/holidaytoylist/?ie=UTF8&tag=cwnaofr-20&linkCode=ur2&camp=1789&creative=9325">Shop Amazon's Holiday Toy List</a><img src="http://www.assoc-amazon.com/e/ir?t=cwnaofr-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3718780076285385417-107790908724576464?l=recipesforpeopleonthego.blogspot.com' alt='' /></div>EASY AND TASTY RECIPES!http://www.blogger.com/profile/01150506214156653846noreply@blogger.com0tag:blogger.com,1999:blog-3718780076285385417.post-89164765950663674942012-06-02T13:17:00.000-07:002012-06-02T13:17:48.647-07:002012-06-02T13:17:48.647-07:00QUINOA COCONUT PUDDING!This grain is known as the rice for DIABETICS. It is really good for you. The nutritional evaluations of Quinoa indicate that it is a source of complete protein.<sup class="reference" id="cite_ref-USDA_National_Nutrient_Database_for_Standard_Reference_13-0"><a href="http://en.wikipedia.org/wiki/Quinoa#cite_note-USDA_National_Nutrient_Database_for_Standard_Reference-13"><span></span><span></span></a></sup><sup class="reference" id="cite_ref-SELFNutritionData_14-0"><a href="http://en.wikipedia.org/wiki/Quinoa#cite_note-SELFNutritionData-14"><span></span><span></span></a></sup> It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. If you have made my coconut rice pudding ( found on this blog) i thought it would be nice to come up with a healthier version. The result is a rich-creamy pudding that reminds me of tapioca. <br />
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<a href="http://2.bp.blogspot.com/-d46xI4tE36E/T8pwVhH2KKI/AAAAAAAAAF8/La2TqtT5SLM/s1600/quinoapudding388.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="http://2.bp.blogspot.com/-d46xI4tE36E/T8pwVhH2KKI/AAAAAAAAAF8/La2TqtT5SLM/s320/quinoapudding388.jpg" width="320" /></a></div>
Ingredients:<br />
<br />
1/2 teaspoon of vanilla ( use good vanilla)<br />
2 Cinnamon sticks<br />
1 can (14oz) fat free sweetened condensed milk<br />
1 cup of quinoa<br />
1 can (12oz) Evaporated milk<br />
1/2 cup of half and half<br />
1 can (13.5 oz) creamy coconut milk<br />
2 Tablespoons of coconut rum ( optional)<br />
1/4 teaspoon of coconut extract<br />
1 bag (7oz) sweetened shredded coconut<br />
pinch of salt<br />
<br />Place cup of quinoa with 2 cups of water in a deep sauce pan. Bring to boil then reduce to simmer. Place cover on and cook for 15 minutes. When cooked the outer germ of each kernel twists outward, forming a spiral. The spiral remains crunchy while the kernel becomes soft. Add the above ingredients except the coconut. Simmer for 15 minutes. Add the Coconut and keep cooking for another 5 minutes. The pudding should be really rich and creamy but not dry. Turn off the burner let cool. Place in the refrigerator. Is good up to 3 days. Serves 7 people.<br />
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<br />Since the quinoa will absorb most of the liquid, when serving feel free to add a little milk. Heat up if you prefer it warm or enjoy it chilled. Great for the Summer. ENJOY!<div class="blogger-post-footer"><a href="http://www.amazon.com/gp/holidaytoylist/?ie=UTF8&tag=cwnaofr-20&linkCode=ur2&camp=1789&creative=9325">Shop Amazon's Holiday Toy List</a><img src="http://www.assoc-amazon.com/e/ir?t=cwnaofr-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3718780076285385417-8916476595066367494?l=recipesforpeopleonthego.blogspot.com' alt='' /></div>EASY AND TASTY RECIPES!http://www.blogger.com/profile/01150506214156653846noreply@blogger.com0tag:blogger.com,1999:blog-3718780076285385417.post-52119430580575394032012-05-17T10:54:00.001-07:002012-05-17T11:35:00.280-07:002012-05-17T11:35:00.280-07:00CAIPIRINHAHello my fellow followers;<br />
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SUMMER IS COMING!<br />
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I have to admit this drink has replaced ( temporarily) one of my favorite summer drinks mojito. This drink is the signature drink of Brazil, made from Cachaca a light rum made from sugar cane. Cachaca can be hard to find, but if you do, Oh so worth it. If you can't find it just use a clear good quality rum otherwise it can really ruin the taste. ENJOY!<br />
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<a href="http://2.bp.blogspot.com/-QmxsZjaa8r0/T7U6dmGNqxI/AAAAAAAAAFw/f0AY8-rm2sg/s1600/caipirinha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="http://2.bp.blogspot.com/-QmxsZjaa8r0/T7U6dmGNqxI/AAAAAAAAAFw/f0AY8-rm2sg/s320/caipirinha.jpg" width="320" /></a></div>
<h3 id="rI">
Ingredients:</h3>
<ul>
<li class="ingredient">1 lime, quartered</li>
<li class="ingredient">2 tsp fine sugar</li>
<li class="ingredient">2 oz. Cachaca or good quality clear rum<a href="http://cocktails.about.com/od/spirits/p/cachaca_profile.htm"><br /></a></li>
</ul>
<h3 id="rP">
Preparation:</h3>
<ol>
<li>Place the <a href="http://cocktails.about.com/od/embellishments/ss/grnsh_lime.htm">lime wedges</a> and sugar into an <a href="http://cocktails.about.com/od/embellishments/ss/glss_gde_4.htm">old-fashioned glass</a>.</li>
<li><a href="http://cocktails.about.com/od/cocktailspeak/g/muddle_spk.htm">Muddle</a> well to create a paste.</li>
<li>Fill the glass with ice cubes.</li>
<li>Pour in the cachaca.</li>
<li><a href="http://cocktails.about.com/od/mixology/ht/howto_stirdrink.htm">Stir well</a>.</li>
</ol>
Note: Keep the sugar mixed in the drink by stirring often. ENJOY<div class="blogger-post-footer"><a href="http://www.amazon.com/gp/holidaytoylist/?ie=UTF8&tag=cwnaofr-20&linkCode=ur2&camp=1789&creative=9325">Shop Amazon's Holiday Toy List</a><img src="http://www.assoc-amazon.com/e/ir?t=cwnaofr-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3718780076285385417-5211943058057539403?l=recipesforpeopleonthego.blogspot.com' alt='' /></div>EASY AND TASTY RECIPES!http://www.blogger.com/profile/01150506214156653846noreply@blogger.com0tag:blogger.com,1999:blog-3718780076285385417.post-57924188300369165202012-02-26T09:01:00.000-08:002012-02-26T09:01:34.786-08:002012-02-26T09:01:34.786-08:00QUINOA TABOULEH SALADQuinoa rich in nutrients and can reduce bad fats in our bodies. Quinoa contains high protein, nutrients that form the essential amino acids, and acid is effective to repair damaged tissue. I love this salad is refreshing and good for you it has a very corn like taste to it, it's a great Spring and Summer salad. Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-GJ3C6pwwHAc/T0pjsGPTuUI/AAAAAAAAAFo/wzYR8oF2Ae8/s1600/quinoa+taboulleh+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-GJ3C6pwwHAc/T0pjsGPTuUI/AAAAAAAAAFo/wzYR8oF2Ae8/s320/quinoa+taboulleh+salad.jpg" width="320" /></a></div>INGREDIENTS:<br />
<br />
1/2 Cup of Quinoa<br />
3 Tablespoons of lemon Juice<br />
3 Tablespoons of Peppermint<br />
pinch of salt<br />
Pepper<br />
3 Tablespoons of Extra Virgin Olive Oil<br />
1 Cup of Parsley<br />
1/2 cup of Scallions<br />
2 Plum Tomatoes, diced<br />
1 Clove of Garlic minced<br />
1 Cup of Chickpeas ( Garbanzo beans)<br />
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Cook Quinoa according to instructions let sit and cool off. Add above ingredients and place in refrigerator until ready to serve. Is a no fuss recipe. The more the salad sits in the refrigerator the more it will absorb the flavors. Is good up to 3-4 days. ENJOY!<div class="blogger-post-footer"><a href="http://www.amazon.com/gp/holidaytoylist/?ie=UTF8&tag=cwnaofr-20&linkCode=ur2&camp=1789&creative=9325">Shop Amazon's Holiday Toy List</a><img src="http://www.assoc-amazon.com/e/ir?t=cwnaofr-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3718780076285385417-5792418830036916520?l=recipesforpeopleonthego.blogspot.com' alt='' /></div>EASY AND TASTY RECIPES!http://www.blogger.com/profile/01150506214156653846noreply@blogger.com0tag:blogger.com,1999:blog-3718780076285385417.post-49317202175635590082012-01-17T09:10:00.000-08:002012-01-17T09:10:50.796-08:002012-01-17T09:10:50.796-08:00WHITE CHOCOLATE- MACADAMIA NUT CREME BRULEEI have to admit Creme Brulees are on the top of my list of favorite desserts, they are not complicated to make they just require time and patience to have an outstanding result. This a creamy, buttery and rich custard that has lots of textures and nothing goes better with white chocolate than macadamia nuts. ENJOY!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-tF8JsP9EFeM/TxWmsbgYEfI/AAAAAAAAAFg/zSkxNnq9hGU/s1600/creme-brulee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-tF8JsP9EFeM/TxWmsbgYEfI/AAAAAAAAAFg/zSkxNnq9hGU/s1600/creme-brulee.jpg" /></a></div><br />
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8 Ounces-good quality white chocolate , such as Ghirardelli or Callebaut.<br />
3 Tablespoons granulated white sugar.<br />
6 egg yolks<br />
2 cups of heavy cream<br />
1 Tablespoon of pure vanilla extract<br />
2 Tablespoons of Macadamia nut liqueur ( optional)<br />
1/2 cup chopped macadamia nuts, Toasted.<br />
3/4 Cup granulated white sugar ( for the caramelized tops).<br />
<br />
Preheat oven 300 degrees F. Place the white chocolate in a double boiler or in a heatproof bowl set over a pan of simmering water, stirring constantly until melted.. Remove from heat. Whisk in sugar, egg yolks,cream, vanilla and ( optional) macadamia nut liqueur. Blend very well.<br />
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To toast macadamia nuts, spread them out in a thin layer on a baking sheet. Place in 300 F oven for 10-12 minutes, until lightly browned. Shake the baking sheet a few times to toast the nuts evenly. Watch closely to make sure the nuts do not burn.<br />
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Divide the chopped nuts among 6 ramekins or custard cups and pour custard over nuts. Place custard cups or ramekins in a water bath and bake until set around the edges, but still loose in the center about 40-50 minutes. Remove from oven and leave in water bath until cooled. Remove ramekins from water bath and cool for at least 2 hours, or up to 2 days. <br />
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When ready to serve, sprinkle 1 or 2 teaspoons of sugar evenly over each custard. If you use the liqueur i recommend you place ramekins in over and broil 1-2 minutes keep watch make sure sugar does not burn. Is best to place custards in pan filled with ice before caramelizing the tops. This will ensure cold firm custards.<br />
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If you decide not to ad the liqueur use a butane torch which you can find any home retail store. If you prefer not to do that feel free to Broil as well.<br />
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SERVES 6.<div class="blogger-post-footer"><a href="http://www.amazon.com/gp/holidaytoylist/?ie=UTF8&tag=cwnaofr-20&linkCode=ur2&camp=1789&creative=9325">Shop Amazon's Holiday Toy List</a><img src="http://www.assoc-amazon.com/e/ir?t=cwnaofr-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3718780076285385417-4931720217563559008?l=recipesforpeopleonthego.blogspot.com' alt='' /></div>EASY AND TASTY RECIPES!http://www.blogger.com/profile/01150506214156653846noreply@blogger.com0tag:blogger.com,1999:blog-3718780076285385417.post-30278181145724582412011-12-13T10:51:00.000-08:002011-12-13T10:51:59.850-08:002011-12-13T10:51:59.850-08:00PONCHE DE CREMA VENEZOLANO! ( VENEZUELAN EGG NOG)I love this version of Egg Nog, is different and it does not contain eggs or the heavy taste of nutmeg. I always wanted to find a recipe that was easy to make and that will last a long time in the refrigerator. I hope you will give it a try and ENJOY.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-4C3p5RTWBCQ/TueY4Eupk6I/AAAAAAAAAFY/uHNL8-4UWxE/s1600/Ponche+De+Crema+Venezolano.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-4C3p5RTWBCQ/TueY4Eupk6I/AAAAAAAAAFY/uHNL8-4UWxE/s1600/Ponche+De+Crema+Venezolano.jpg" /></a></div><div class="ingredients" style="margin-top: 10px;"> <h3> Ingredients</h3><ul><li class="plaincharacterwrap ingredient"> 3 (14 ounce) cans sweetened condensed milk</li>
<li class="plaincharacterwrap ingredient">1 cup can evaporated milk</li>
<li class="plaincharacterwrap ingredient"> 1 1/2 cups rum</li>
<li class="plaincharacterwrap ingredient"> 1/2 teaspoon of vanilla </li>
<li class="plaincharacterwrap ingredient"> 1 pinch freshly grated nutmeg( optional)</li>
<li class="plaincharacterwrap ingredient">1 3 ounce box of instant Flan Spanish style custard( i like Jello use any brand you like)</li>
</ul></div><div style="border-top: 1px #ccc dotted; margin-top: 20px; width: 300px;"> </div><div class="directions" style="margin-top: 10px;"> <h3> Directions<span class="plaincharacterwrap break"> </span></h3><ol><li><span class="plaincharacterwrap break"></span>Prepare the flan according to instruction let it set. </li>
<li><span class="plaincharacterwrap break">In a large bowl with an electric mixer stir the condensed milk, evaporated milk, add the flan in small chunks and keep mixing. </span></li>
<li><span class="plaincharacterwrap break">Stir in the rum and vanilla, and sprinkle with nutmeg. Pass through a sieve then transfer to sterilized bottle(s) and chill for at least 1 hour before serving. Serve over crushed ice. Keeps refrigerated for 2-3 weeks. </span></li>
<li><span class="plaincharacterwrap break">NOTE: if you would like it a little thicker feel free to use 2 boxes of the flan ( instead of 1). Usually these boxes come with a caramel bag, I like to add at least one to the punch gives it a little kick, but you can omit it if you prefer. </span></li>
</ol></div><div class="blogger-post-footer"><a href="http://www.amazon.com/gp/holidaytoylist/?ie=UTF8&tag=cwnaofr-20&linkCode=ur2&camp=1789&creative=9325">Shop Amazon's Holiday Toy List</a><img src="http://www.assoc-amazon.com/e/ir?t=cwnaofr-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3718780076285385417-3027818114572458241?l=recipesforpeopleonthego.blogspot.com' alt='' /></div>EASY AND TASTY RECIPES!http://www.blogger.com/profile/01150506214156653846noreply@blogger.com0tag:blogger.com,1999:blog-3718780076285385417.post-14834566626296173902011-11-06T10:37:00.000-08:002011-12-06T19:33:00.378-08:002011-12-06T19:33:00.378-08:00BRAZILIAN CAKE!This is the recipe i made for Roland Mesnier Competition. It's a delicious cake with pineapple and Coconut. Enjoy!<br />
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INGREDIENTS!<br />
3 Cups Flour<br />
1 Tablespoon of baking powder<br />
3 Large eggs ( separated into whites and yolks)<br />
2 Cups of sugar<br />
1 can( 6oz) crushed pineapple with juice<br />
1/2 teaspoon vanilla<br />
1 cup flaked, sweetened coconut; toasted for topping<br />
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FILLING:<br />
1 can (14oz) sweetened condensed milk ( Arequipe Caramel Sauce)<br />
8 seedless Prunes<br />
4 Tablespoons rum<br />
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SAUCE: Pouring over Baked Cake<br />
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1 can (14 oz) Sweetened condensed milk<br />
1 can ( 14oz) coconut milk<br />
1/3 Cup pineapple juice.<br />
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Whipped Cream Frosting:<br />
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1 Package (8z) cream cheese, softened<br />
1 cup powdered sugar <br />
1/8 Teaspoon salt<br />
1 Teaspoon of vanilla<br />
1 1/2 Cups of heavy ( whipping) cream.<br />
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DIRECTIONS:<br />
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1) Preheat oven 450 Degrees F. To make the caramel sauce, take the can of condensed milk and pour the contents into an oven safe corning ware dish. Cover and place the dish in a deep pan. Pour hot water into the pan (water bath) to the middle of the dish making sure no water gets into the corning ware dish. Bake for 45-50 minutes. While the milk is in the oven, crush/puree the prunes in a food processor. Add the 4 tablespoons of rum to the prunes and set aside to rest. When the timer goes off, take the caramel sauce out of the oven and the water bath and let it rest 30-45 minutes. Lover the oven temperature to 350 degrees F. Grease and flour a 9 by 3/12 inch pan. Sift together flour and baking powder.<br />
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2) Beat the egg white to soft peaks; continue beating slowly adding sugar until stiff peaks form. Fold the egg yolks into the stiff whites until evenly mixed; fold the flour mixture alternately with the crushed pineapple and its juice. Pour batter into prepared pan.<br />
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3) Bake cake in the 350 degree oven until top has turned golden brown, and knife or toothpick inserted into the center comes out clean, about 40-50 minutes.<br />
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4) When the cake is done, remove from the oven, and let it rest ( cool) completely about an hour or so. Take serrated knife and cut the cake in half, put aside. Pour the caramel into the prune mixture and mix for about 1 minute until smooth; set aside to rest.. With a hand whip take the second condensed milk and coconut milk and whip both of these contents together, set aside. Take the bottom of the cake, use a fork to poke holes into it; pour half the condensed milk and coconut milk mixture onto the bottom half of the cake. Take the entire prune mixture and with a knife or cake spoon spread the mixture onto the bottom of the cake. Replace the top half of the cake. With a fork poke the top half of the cake and pour more of the coconut milk mixture ( do not drench) onto the cake. You may or may not use the entire coconut mixture depends on the dryness of the cake. Cover the cake with plastic and place in refrigerator for about 3-4 hours (best if overnight).<br />
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5) In a large bowl, cream the cream cheese, sugar, salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Take the cake out of the refrigerator and decorate it with the whipped cream, cream cheese mixture. Place the cake back into the refrigerator.<br />
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6) Toast 1 cup of coconut 8-10 minutes at 350 degrees F until is golden brown. Let the coconut cool completely and place on top of cake.<br />
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7) Cake keeps refrigerated up to 3 days.<br />
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SERVES: 12-14 people <br />
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Variation: Instead of using Toasted Coconut for the topping use 1 cup of Pineapple chunks for decoration..<br />
or a combination of both....<br />
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<span id="goog_1450042947"></span><div class="blogger-post-footer"><a href="http://www.amazon.com/gp/holidaytoylist/?ie=UTF8&tag=cwnaofr-20&linkCode=ur2&camp=1789&creative=9325">Shop Amazon's Holiday Toy List</a><img src="http://www.assoc-amazon.com/e/ir?t=cwnaofr-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3718780076285385417-1483456662629617390?l=recipesforpeopleonthego.blogspot.com' alt='' /></div>EASY AND TASTY RECIPES!http://www.blogger.com/profile/01150506214156653846noreply@blogger.com0tag:blogger.com,1999:blog-3718780076285385417.post-52168795762824732452011-10-08T09:34:00.000-07:002011-10-08T09:34:41.496-07:002011-10-08T09:34:41.496-07:00BLACK BEAN AND CORN SALAD!This is an excellent recipe to accompany a nice steak or pulled pork.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-oJhWEM1JC4s/TpB2-Q7CCsI/AAAAAAAAAFM/cYssxW1QUgw/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-oJhWEM1JC4s/TpB2-Q7CCsI/AAAAAAAAAFM/cYssxW1QUgw/s1600/images.jpg" /></a></div><br />
INGREDIENTS:<br />
<ul><li class="plaincharacterwrap ingredient"> 1/4 cup balsamic vinegar</li>
<li class="plaincharacterwrap ingredient">3 tablespoons olive oil</li>
<li class="plaincharacterwrap ingredient"> 1/4 teaspoon salt</li>
<li class="plaincharacterwrap ingredient"> 1/2 teaspoon ground black pepper</li>
<li class="plaincharacterwrap ingredient"> 1/2 teaspoon ground cumin</li>
<li class="plaincharacterwrap ingredient"> 1/2 jar of pickled mild red/yellow peppers ( they come sliced or whole also come in hot if you prefer)</li>
<li class="plaincharacterwrap ingredient"> 3 tablespoons chopped fresh cilantro</li>
<li class="plaincharacterwrap ingredient">2 (15 ounce) can black beans, rinsed and drained</li>
<li class="plaincharacterwrap ingredient"> 2 cups of frozen corn</li>
<li class="plaincharacterwrap ingredient">1 cup of shredded or cubed feta cheese</li>
</ul>Directions: In a bowl mix the black beans, corn and peppers. Add the oil, vinegar, cumin, black pepper, cilantro and salt stir. If the Corn is still frozen no problem it will keep the salad nice and cold. Feel free to taste if you need more oil or vinegar. Add the feta cheese when you are about to serve. ENJOY..Serves 4-5 people.<div class="blogger-post-footer"><a href="http://www.amazon.com/gp/holidaytoylist/?ie=UTF8&tag=cwnaofr-20&linkCode=ur2&camp=1789&creative=9325">Shop Amazon's Holiday Toy List</a><img src="http://www.assoc-amazon.com/e/ir?t=cwnaofr-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3718780076285385417-5216879576282473245?l=recipesforpeopleonthego.blogspot.com' alt='' /></div>EASY AND TASTY RECIPES!http://www.blogger.com/profile/01150506214156653846noreply@blogger.com0tag:blogger.com,1999:blog-3718780076285385417.post-60230777952096648432011-09-28T12:28:00.000-07:002011-09-28T12:28:03.421-07:002011-09-28T12:28:03.421-07:00CHICKEN WITH PEANUTS!I enjoy making this dish is different and very filling not to mention delicious. ENJOY<br />
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INGREDIENTS:<br />
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2 whole medium chicken breasts ( 1 1/2 lbs)<br />
1/4 cup hoisin sauce ( find it international section in your favorite supermarket).<br />
1 Tablespoon of conrstarch<br />
1/2 cup dry sherry<br />
2 tablespoons of rice wine vinegar or white vinegar<br />
2 tablespoons sugar<br />
6 ounces packaged capellini or vermicelli<br />
2 tablespoons of peanut oil or cooking oil<br />
1/2 cup of raw peanuts<br />
3/4 cup chopped green pepper<br />
1 clove garlic minced <br />
1/3 cup of chopped green onions for garnish...<br />
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Skin, halve lengthwise and bone chicken breasts, cut into 1-inch pieces. Set aside.<br />
In a small bowl stir together hoisin sauce and cornstarch, stir in dry sherry, vinegar and sugar. Set aside.<br />
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Cook capellini or vermicelli in boiling salted water till al dente. Immediately drain in a colander. Rinse with cold water; drain. Set aside.<br />
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Preheat a large skillet or wok over high heat; add peanut oil or cooking oil. Add Peanuts and stir fry for 1 minute. Add green pepper and stir fry about 2 minutes or till peanuts are lightly browned. Remove peanuts and green pepper; add more oil, if necessary. Add half of the chicken to the hot skillet or wok; stir fry for 2 minutes. Remove from skillet or wok. Stir fry remaining chicken and the garlic for 2 minutes. Return all chicken to skillet or wok. Stir hoisin sauce mixture into the chicken mixture and cook and stir till the mixture is thickened and bubbly. Cook and stir for 2 minutes.<br />
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Stir the peanuts, the chopped green pepper, and the cooked capellini or vermicelli into the chicken mixture in the skillet. Cook and stir for 2 minutes more or until the mixture is heated through. Garnish with green onions and serve immediately. ENJOY!<div class="blogger-post-footer"><a href="http://www.amazon.com/gp/holidaytoylist/?ie=UTF8&tag=cwnaofr-20&linkCode=ur2&camp=1789&creative=9325">Shop Amazon's Holiday Toy List</a><img src="http://www.assoc-amazon.com/e/ir?t=cwnaofr-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3718780076285385417-6023077795209664843?l=recipesforpeopleonthego.blogspot.com' alt='' /></div>EASY AND TASTY RECIPES!http://www.blogger.com/profile/01150506214156653846noreply@blogger.com0tag:blogger.com,1999:blog-3718780076285385417.post-90787205494253155532011-09-20T09:09:00.000-07:002012-06-07T14:39:54.747-07:002012-06-07T14:39:54.747-07:00SAMOSAS!<div class="separator" style="clear: both; text-align: center;">
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I am a big fan of Samosas, I have to admit there are some that i have tried that either too dry and the dough too thick and heavy. These are so good that you will bring them out on your next party. I love them with a nice Mango Chutney. ENJOY!<br />
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<a href="http://4.bp.blogspot.com/-rPGcJoTjiks/Tni1w_kyfKI/AAAAAAAAAE4/ykAgBaganJw/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-rPGcJoTjiks/Tni1w_kyfKI/AAAAAAAAAE4/ykAgBaganJw/s1600/images.jpg" /></a></div>
INGREDIENTS!<br />
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Box of Puff Pastry ( you can find it in the freezer section at your favorite supermarket)<br />
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FILLING<br />
2 cups cooked potatoes, drained and cubed<br />
3 tablespoons of butter<br />
1 cup of diced onion<br />
2 cloves or garlic, minced<br />
1 teaspoon curry powder<br />
1/2 teaspoon of cumin, or to taste<br />
1 cup of froze peas, thawed<br />
1/2 teaspoon of your favorite hot sauce, to taste ( optional)<br />
salt , pepper to taste<br />
egg wash for brushing pastries<br />
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Prepare the filling, Melt the butter in a medium sized saute pan, add the onions and garlic, cooking for 2-3 minutes until the onions turn translucent. Take care not to burn the garlic. Add the curry powder and cumin and saute for an additional minute. Add the potatoes and turn to coat well in the spices. Cook and break up the potatoes for a few more minutes. You can mash the filling smooth at this time. or leave pieces of potato according to your preference.<br />
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Taste the filling for seasoning, adjust with salt and pepper and hot sauce if desired. Remove from the heat and stir in peas, taking care not to break them up too much. Allow to cool until barely warm.<br />
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When you are ready to roll the dough, preheat oven to 400 degrees F. and line two half sheet pans with parchment paper.<br />
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Working with one sheet at a time, roll the chilled dough to 1/8" thick. Cut circles of dough with a sharp edged round 3" cutter. Place 2 tablespoons onto each round and fold the dough into half moons. Use touch of water to help seal the rounds if needed.<br />
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Use a fork to seal the edges of each samosa. Place the parchment lined sheet and brush the egg wash coat. Bake for 15-20 minutes or until deep and golden brown. Serve with Mango Chutney.<br />
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If you have left over filling. It can be frozen up to one month.<div class="blogger-post-footer"><a href="http://www.amazon.com/gp/holidaytoylist/?ie=UTF8&tag=cwnaofr-20&linkCode=ur2&camp=1789&creative=9325">Shop Amazon's Holiday Toy List</a><img src="http://www.assoc-amazon.com/e/ir?t=cwnaofr-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3718780076285385417-9078720549425315553?l=recipesforpeopleonthego.blogspot.com' alt='' /></div>EASY AND TASTY RECIPES!http://www.blogger.com/profile/01150506214156653846noreply@blogger.com0tag:blogger.com,1999:blog-3718780076285385417.post-81835129450700686772011-09-11T08:26:00.000-07:002011-09-11T08:26:00.939-07:002011-09-11T08:26:00.939-07:00PEACH STRUDEL WITH CREAM CHEESE FILLING!I love strudel, I have to say Apple Strudel is the most known however I thought it should work with any other fruit and I love Peaches so this is my version. The original strudel does not have cream cheese filling so i decided to give a try I always find some strudels are so sweet that it takes away from the taste of the actual fruit with this one, the cream cheese filling gives it a nice sweetness and taste but you hardly know is there. ENJOY.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-urhmGKIYjBk/TmzNLQ96kSI/AAAAAAAAAEo/k6uRvmPOXDo/s1600/stru2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-urhmGKIYjBk/TmzNLQ96kSI/AAAAAAAAAEo/k6uRvmPOXDo/s1600/stru2.jpg" /></a></div>INGREDIENTS!<br />
1 Box of Puff Pastry ( will make 2 strudels) room temperature ( overnight in refrigerator)<br />
5 sliced peaches fresh peaches<br />
1/2 teaspoon of cinammon<br />
2 Tablespoons of Brown sugar<br />
1 tablespoon of flour<br />
1/2 cup of chopped pecans( toasted)<br />
1/3 cup of raisins (more if you like and need them)<br />
1/4 teaspoon almond extract<br />
1/4 teaspoon of nutmeg <br />
1 tablespoon of lemon juice<br />
pinch of salt <br />
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Cream Cheese filling:<br />
1/4 cup of powdered sugar<br />
1 tablespoon of vanilla<br />
1 egg<br />
1/4 teaspoon almond extract<br />
1 box of regular or light cream cheese ( room temperature)<br />
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for a nice caramel color on the strudel!<br />
3 tablespoons of milk<br />
2 tablespoons of sugar <br />
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DIRECTIONS: Preheat oven 375 degrees<br />
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With an Electric beater, beat the cream cheese add the vanilla, almond extract and slowly add the powdered sugar. Beat until light and fluffy set aside.<br />
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In a bowl mix all ingredients the sliced peaches, cinnamon, sugar, flour, nutmeg, almond extract, lemon juice and pinch of salt set aside for 5 minutes.<br />
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On a light floured surfaced take the puff pastry and with rolling pin roll to 9 inches long approximately. Take the cream cheese filling with a spoon and spread throughout the whole puff pastry like you are spreading pasta sauce on pizza dough, then place the peaches in the middle of the dough, leave space so you can roll the top and bottom. On top of the peaches you will sprinkle with the pecans and raisins. Place one end of the puff pastry on top of the peaches then do the same with the bottom part until it's completely covered use a little bit of milk to glue the dough together, Brush with the milk wash on top and sprinkle with regular sugar. Repeat process with the second puff pastry. Remember to take a knife and cut along the top of the strudel to let steam out while is baking. Bake for 40-42 minutes until is nice golden. Take out and enjoy warm if possible. It freezes well for about a week. ENJOY.<div class="blogger-post-footer"><a href="http://www.amazon.com/gp/holidaytoylist/?ie=UTF8&tag=cwnaofr-20&linkCode=ur2&camp=1789&creative=9325">Shop Amazon's Holiday Toy List</a><img src="http://www.assoc-amazon.com/e/ir?t=cwnaofr-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3718780076285385417-8183512945070068677?l=recipesforpeopleonthego.blogspot.com' alt='' /></div>EASY AND TASTY RECIPES!http://www.blogger.com/profile/01150506214156653846noreply@blogger.com0tag:blogger.com,1999:blog-3718780076285385417.post-54281361198760636312011-09-03T10:44:00.000-07:002011-09-03T10:44:29.581-07:002011-09-03T10:44:29.581-07:00MEAT ROLLS IN PUFF PASTRY ( ROLLOS DE CARNE)This recipe comes from my grandmother. It's meant to be an appetizer however i come to enjoy it as an entree with a side of Arugula salad. The dish is so rich that you must have something fresh to go with it either a nice guava compote, or mango chutney, or a nice fresh fruit salad. I have to admit the original recipe is without the puff pastry i added it to make it a little bit more fancy. It can be cut into individual bite down pieces as an appetizer or a whole one as the main dish. ENJOY!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ku685Ly9Ol8/TmJd0Pcv88I/AAAAAAAAAEk/hRRgxtI4pYo/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ku685Ly9Ol8/TmJd0Pcv88I/AAAAAAAAAEk/hRRgxtI4pYo/s1600/images.jpg" /></a></div> INGREDIENTS!<br />
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1lb extra lean ground beef <br />
1lb ground pork<br />
1 cup of raisins ( or nicely cut pitted prunes is also an option and I try to use yellow raisins)<br />
6 slices of bacon<br />
1 cup of green olives with pimentos<br />
salt and pepper for seasoning<br />
1 teaspoon of paprika ( sweet paprika)<br />
1 1/2 teaspoon of cumin<br />
1 teaspoon of garlic powder<br />
2 eggs<br />
box of puff pastry thawed over night in refrigerator take out fridge one hour before using ( it will have 2 sheets) <br />
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DIRECTIONS: Preheat oven to 400 degrees F.<br />
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In a bowl mix the pork, ground beef season it it with the salt, pepper, garlic powder, paprika and cumin mix well add the eggs to bind it ( make sure you are able to make a ball with it otherwise add another egg so you are able to manage the meat. Cut the meat in half this will make 2 rolls. Then take one half and with your hand flatten it on top a piece of foil( sprayed with oil) into a square shape as best as possible. On top of the meat you will put half of the raisins, half of olives and 3 slices of the bacon. Roll into a sausage shape making sure none of the toppings come out. Use the foil to wrap it completely until the ends are nicely secured. Repeat process with the second roll. Place on a foiled cookie pan ( for easy clean up). Place in over for 40-45 minutes. Remove from the oven and let it cool completely.<br />
Once the meat is cooled take one of the sheets of puff pastry and roll out on a lightly floured board make sure the puff pastry is large enough so that the meat roll will fit inside. The puff pastry will act as the foil the second time around. Remove the meat rolls from foil ( the meat should be slightly pink but not raw) place on the puff pastry and roll the dough around the meat roll until tightly secured. Repeat same process with the second meat roll and the second sheet of puff pastry.<br />
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Take a knife and make 3 cuts on top of puff pastry meat roll to let out steam. Use a little bit of egg wash or milk to brush the top of the pastry. Place back in the over for another 15-25 minutes until the dough is nice and golden. Take out, let it cool for about 5-10 minutes and cut to your liking. ENJOY!<br />
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<div class="blogger-post-footer"><a href="http://www.amazon.com/gp/holidaytoylist/?ie=UTF8&tag=cwnaofr-20&linkCode=ur2&camp=1789&creative=9325">Shop Amazon's Holiday Toy List</a><img src="http://www.assoc-amazon.com/e/ir?t=cwnaofr-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3718780076285385417-5428136119876063631?l=recipesforpeopleonthego.blogspot.com' alt='' /></div>EASY AND TASTY RECIPES!http://www.blogger.com/profile/01150506214156653846noreply@blogger.com0tag:blogger.com,1999:blog-3718780076285385417.post-25741120071366763462011-08-28T12:15:00.000-07:002011-08-28T12:15:37.299-07:002011-08-28T12:15:37.299-07:00FROZEN LIME-LEMON PIE!I love key lime pie however is very hard to find real key limes so sometimes i just make it with regular limes. I wondered how this recipe would turn out if i changed it a little bit and boy is it good. My recipe involves a mixture of limes and lemon and is absolutely delicious PUCKER UP! ENJOY!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-lEafitzOB9M/TlqNnFaDRJI/AAAAAAAAAEg/vGPVX_h0Gl8/s1600/key-lime-pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-lEafitzOB9M/TlqNnFaDRJI/AAAAAAAAAEg/vGPVX_h0Gl8/s320/key-lime-pie.jpg" width="320" /></a></div>INGREDIENTS!<br />
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Graham Cracker crust!<br />
1 1/2 cups of graham cracker crumbs ( 10 crackers)<br />
1/4 cup of sugar <br />
6 Tablespoons ( 3/4th stick) of unsalted butter, melted<br />
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Note: if you want to make it easier on yourself feel free to buy an already packaged graham cracker crust at the store makes sure is a 9 inch large crust, is already baked for you.<br />
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For the filling:<br />
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6 extra large egg yolks, they must be at room temperature<br />
1 1/2-2 cans ( 14ounce) sweetened condensed milk ( use light condensed milk or fat free depends how sweet you want it. Remember you can always add but never take out.<br />
1 tablespoon of lime zest <br />
1 tablespoon lemon zest<br />
3/4 Cup freshly squeezed lime-lemon juice ( about 3 limes-2 lemons) feel free to use just limes if you prefer or just lemons. I happen to like the combination.<br />
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For the decoration:<br />
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1 cup (1/2 pint) cold heavy cream<br />
1/4 cup of sugar<br />
1/4 teaspoon pure vanilla extract<br />
thin line and lemon wedges for decoration!<br />
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if you are making the crust then Preheat the oven 350 degrees F<br />
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For the crust, combine the graham crackers crumbs, sugar and butter in bowl. Press into 9 inch pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. Allow to cool completely.<br />
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For the filling, combine the egg yolks with 1/2 cup of the juice and place in a double boiler. Whisk constantly over medium heat until mixture reaches 140 degrees take off heat then add the condensed milk slowly and the zest and rest of the lime-lemon juice taste for sweetness.<br />
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Decoration, beat heavy cream oh high speed in the bowl of an electric mixer fitted with the whisk or use an electric whisk until soft peaks form. Add the vanilla and sugar and beat until firm. Spoon or pipe decoratively onto the pie and decorate with the lime-lemon wedges. Freeze for several hours or overnight.<br />
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<div class="blogger-post-footer"><a href="http://www.amazon.com/gp/holidaytoylist/?ie=UTF8&tag=cwnaofr-20&linkCode=ur2&camp=1789&creative=9325">Shop Amazon's Holiday Toy List</a><img src="http://www.assoc-amazon.com/e/ir?t=cwnaofr-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3718780076285385417-2574112007136676346?l=recipesforpeopleonthego.blogspot.com' alt='' /></div>EASY AND TASTY RECIPES!http://www.blogger.com/profile/01150506214156653846noreply@blogger.com0tag:blogger.com,1999:blog-3718780076285385417.post-26347054058285688392011-08-22T09:23:00.000-07:002011-08-22T09:23:33.741-07:002011-08-22T09:23:33.741-07:00PAN DE JAMON ( Ham Bread)This bread is for all Venezuelans who are not able to go home during the Christmas Holidays. This bread is very popular around the festivities and is commonly accompanied with HALLACAS. I will not post recipe for hallacas even though is one of my favorite Christmas dishes due to the fact that is a complicated dish to prepare and in some cases it can take up to 3 days to make but Pan de Jamon can be prepared at any time.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-sCKJWujmOwE/TlJ9bshE54I/AAAAAAAAAEc/jrbo_E6ibnc/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-sCKJWujmOwE/TlJ9bshE54I/AAAAAAAAAEc/jrbo_E6ibnc/s1600/images.jpg" /></a></div><br />
<div class="ingredients" style="margin-top: 10px;"> <h3> Ingredients</h3><ul><li class="plaincharacterwrap ingredient"> 1 (.25 ounce) package active dry yeast</li>
<li class="plaincharacterwrap ingredient"> 1 cup warm water (110 degrees F)</li>
<li class="plaincharacterwrap ingredient"> 3 cups all-purpose flour</li>
<li class="plaincharacterwrap ingredient"> 1 egg</li>
<li class="plaincharacterwrap ingredient"> 1 tablespoon butter</li>
<li class="plaincharacterwrap ingredient"> 1 tablespoon white sugar</li>
<li class="plaincharacterwrap ingredient"> 1 teaspoon salt</li>
<li class="plaincharacterwrap ingredient"> 1/2 lb sliced ham ( i like honey ham)</li>
<li class="plaincharacterwrap ingredient"> 1 cup raisins</li>
<li class="plaincharacterwrap ingredient">1/2 lb of bacon ( cook bacon for 3 minutes in microwave needs to be half cooked to release some of fat, not all of it)</li>
<li class="plaincharacterwrap ingredient"> 1/2 cup of capers ( optional)</li>
<li class="plaincharacterwrap ingredient"> 1/2 cup black or green olives, drained and chopped</li>
</ul><div class="directions" style="margin-top: 10px;"> <h3> Directions</h3><ol><li><span class="plaincharacterwrap break"> In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. </span></li>
<li><span class="plaincharacterwrap break"> In a large mixing bowl, combine the yeast mixture with the flour, egg, butter, sugar and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth, about 8 minutes. </span></li>
<li><span class="plaincharacterwrap break"> Lightly oil a large mixing, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. </span></li>
<li><span class="plaincharacterwrap break"> Preheat oven to 400 degrees F (200 degrees C). </span></li>
<li><span class="plaincharacterwrap break"> Deflate the dough, and turn it out onto a lightly floured surface. Roll or pat the dough into a 10x14 inch rectangle. Make parallel cuts 3/4 inch wide and 2 inches long on the two long edges of the rectangle. Evenly place the sliced ham, bacon and rest of ingredients over the center of the rectangle. Fold the short ends of the rectangle over the filling. Starting from one of these ends, alternately stretch strips from the two sides across the filling so that the strips overlap diagonally. Transfer the loaf to a lightly greased baking sheet, cover with a damp cloth, and let rise until doubled in volume, about 40 minutes. For a nice golden color brush with some egg wash.</span></li>
<li><span class="plaincharacterwrap break">Bake at 400 degrees F (200 degrees C) for 20 to 30 minutes, or until golden brown.</span></li>
</ol></div></div><div class="blogger-post-footer"><a href="http://www.amazon.com/gp/holidaytoylist/?ie=UTF8&tag=cwnaofr-20&linkCode=ur2&camp=1789&creative=9325">Shop Amazon's Holiday Toy List</a><img src="http://www.assoc-amazon.com/e/ir?t=cwnaofr-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3718780076285385417-2634705405828568839?l=recipesforpeopleonthego.blogspot.com' alt='' /></div>EASY AND TASTY RECIPES!http://www.blogger.com/profile/01150506214156653846noreply@blogger.com0tag:blogger.com,1999:blog-3718780076285385417.post-11428932014113699362011-08-16T15:11:00.000-07:002011-08-16T15:11:40.774-07:002011-08-16T15:11:40.774-07:00COQ AU VIN!I came into this recipe about 3 years ago. The original recipe was made popular by the legendary Julia Child. It's made in France with a very young ROOSTER however we all know how complicated it is to find it in some places in the U.S. I came across this new one done by Ina Garten of the Food Channel but once again i thought get a whole chicken cut him up i just wanted to make it easier on myself and so I did. The end result was just as delicious and less complicated. In my recipe i use MERLOT instead of Burgundy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-DxZT4UGHRmw/Tkriuuc5E3I/AAAAAAAAAEY/kPSOXoRiyHg/s1600/CoqAuVin6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="http://3.bp.blogspot.com/-DxZT4UGHRmw/Tkriuuc5E3I/AAAAAAAAAEY/kPSOXoRiyHg/s320/CoqAuVin6.jpg" width="320" /></a></div>2 Tablespoons good olive oil<br />
4 slices of good thick bacon ( i would use pancetta but it can be pricey).<br />
3 lbs of Chicken Thighs with skin and bone ( will add more flavor).<br />
Kosher salt and ground pepper<br />
1/2 lbs of carrots, cut diagonally in 1-inch pieces<br />
1 large spanish Onion sliced ( feel free to use red onions 1 or 2 if you have them instead of the white onion).<br />
1 teaspoon chopped garlic<br />
1/2 cup of Brandy ( use good Brandy makes a whole lot of difference or Cognac).<br />
1/2 bottle of Merlot or use a good red dry wine.<br />
1 cup of Chicken Stock ( if you can and you like to do that use homemade).<br />
10 fresh Thyme sprigs.<br />
2 tablespoons of unsalted butter at room temperature.<br />
1 1/2 tablespoons of all purpose flour.<br />
1/2 lb small whole onions ( get them frozen save yourself the peeling time but if you cant find them then peel away).<br />
1/2 lb cremini mushrooms( i did it once with shitake and loved it).<br />
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The recipe calls for a DUTCH OVEN but if you don't have one use a regular ( deep soup pot) and put on low-medium heat. The last stage will go to simmer. <br />
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Preheat the oven to 250 degrees F.<br />
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Heat the olive oil in the dutch oven or ( soup pot). Add the bacon and cook over medium heat for 8-10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.<br />
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Meanwhile, lay the chicken out on paper towels and pat dry. liberally sprinkle the chicken on both sides with kosher salt and pepper. When the bacon is removed brown the chicken pieces in batches in single layer( skin side down) for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.<br />
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Add the carrots, onions, 2 tablespoons of salt, and 1 teaspoon of pepper to the pan and cook over medium heat for 10-12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 minute. Add the cognac and put the bacon, chicken and any juices that collected on the plate into the pot, add the wine, chicken stock and thyme bring to a simmer. Cover the Dutch oven with the lid and place in the oven for 30-40 minutes, until the chicken is not pink. If you don't have the dutch oven and are using the soup pot just leave it on low to simmer for about 1 hour same rules applies until chicken is not pink.<br />
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After 40 minutes or hour depending which method you are using, The Dutch oven needs to be removed from the oven.<br />
Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen ( small) onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium low heat for 5-10 minutes, until browned. Add to the stew to a simmer for another 10 minutes. Season to taste. Serve hot.<br />
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Suggestion: the dish is perfectly good by itself but i like to serve it on buttered egg noodles. ENJOY! <br />
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<div class="blogger-post-footer"><a href="http://www.amazon.com/gp/holidaytoylist/?ie=UTF8&tag=cwnaofr-20&linkCode=ur2&camp=1789&creative=9325">Shop Amazon's Holiday Toy List</a><img src="http://www.assoc-amazon.com/e/ir?t=cwnaofr-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3718780076285385417-1142893201411369936?l=recipesforpeopleonthego.blogspot.com' alt='' /></div>EASY AND TASTY RECIPES!http://www.blogger.com/profile/01150506214156653846noreply@blogger.com0tag:blogger.com,1999:blog-3718780076285385417.post-91122513296773777252011-08-09T09:43:00.000-07:002011-08-09T11:51:26.841-07:002011-08-09T11:51:26.841-07:00PASSION FRUIT MARTINII have to say i am addicted to this drink. I prefer it over a basic martini. Is a great summer drink and if you can find real passion fruits i suggest you use the seeds ( frozen if possible) to garnish. ENJOY!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-_MQ7xHOyK1E/TkFhRrI18tI/AAAAAAAAAEI/Nys-Ma3CFwM/s1600/795.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-_MQ7xHOyK1E/TkFhRrI18tI/AAAAAAAAAEI/Nys-Ma3CFwM/s320/795.jpeg" width="278" /></a></div><br />
INGREDIENTS:<br />
2 shots of Vodka ( i like Grey Goose) use citrus if possible add another shot if you like it stronger (I do)<br />
1 shot of Passion fruit liqueur or orange liqueur<br />
1 shot of passion fruit juice ( concentrate if possible if it's too strong feel free to add another shot of juice)<br />
1 lime (the juice) Optional<br />
frozen passion fruit seeds for garnish<br />
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Directions:<br />
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Place place martini glasses in freezer for about 20-30 minutes they need to be really cold. In a martini shaker combine all ingredients with ice. Serve. Garnish with frozen passion fruit seeds if not then with orange peel. <br />
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<div class="blogger-post-footer"><a href="http://www.amazon.com/gp/holidaytoylist/?ie=UTF8&tag=cwnaofr-20&linkCode=ur2&camp=1789&creative=9325">Shop Amazon's Holiday Toy List</a><img src="http://www.assoc-amazon.com/e/ir?t=cwnaofr-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3718780076285385417-9112251329677377725?l=recipesforpeopleonthego.blogspot.com' alt='' /></div>EASY AND TASTY RECIPES!http://www.blogger.com/profile/01150506214156653846noreply@blogger.com0tag:blogger.com,1999:blog-3718780076285385417.post-14665074790605012182011-08-06T10:01:00.000-07:002011-10-05T17:48:04.999-07:002011-10-05T17:48:04.999-07:00TEA CAKES!I really enjoy these cookies, this recipe was given to me by a friend and I make them around Christmas time. I have come to know they are called Mexican tea cookies, Russian tea cookies and I am sure there are other names for them, all i know they are just delicious and easy to make.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-_tWj3REPj1k/Tj1xVvouR4I/AAAAAAAAADk/BHKGsI6vJTg/s1600/413429679_75f001e57f.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="http://3.bp.blogspot.com/-_tWj3REPj1k/Tj1xVvouR4I/AAAAAAAAADk/BHKGsI6vJTg/s320/413429679_75f001e57f.jpg" width="320" /></a></div><br />
INGREDIENTS:<br />
1 Cup butter <br />
1/2 Powdered sugar<br />
1 teaspoon vanilla extract<br />
2 1/4 cups of All Purpose Flour <br />
1/4 cup finely chopped Pecans<br />
1/4 teaspoon salt<br />
DIRECTIONS:<br />
Heat Oven to 400 F. Mix thoroughly butter, sugar and vanilla. Work in flour, salt and nuts until dough holds together. Shape dough into 1 inch balls, Place on ungreased baking sheet. Bake 10 minutes or until set, but not brown. while warm after 10 minutes of cooling time roll on powdered sugar. Cool completely then roll in sugar again. ENJOY.<br />
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NOTE: you can give them away as gifts around the holidays.<div class="blogger-post-footer"><a href="http://www.amazon.com/gp/holidaytoylist/?ie=UTF8&tag=cwnaofr-20&linkCode=ur2&camp=1789&creative=9325">Shop Amazon's Holiday Toy List</a><img src="http://www.assoc-amazon.com/e/ir?t=cwnaofr-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3718780076285385417-1466507479060501218?l=recipesforpeopleonthego.blogspot.com' alt='' /></div>EASY AND TASTY RECIPES!http://www.blogger.com/profile/01150506214156653846noreply@blogger.com0tag:blogger.com,1999:blog-3718780076285385417.post-28746906577027944212011-07-31T08:54:00.000-07:002011-07-31T08:54:37.102-07:002011-07-31T08:54:37.102-07:00TEQUENOS! ( FRIED CHEESE ROLLS)There are many things i miss about Venezuela however these little guys are on the top of my list. When i go to Venezuela i look forward sitting down in a bakery or cafe with a nice cup of coffee and a plate full of them. I grew up having these, there is a joke within my circle of friends that when you go to a really big wedding you know when the party is over when they bring out these hot scrumptious little treats. It used to be that some wedding in Venezuela would end around 5-6 A.M. Tequenos are more popular around breakfast or brunch time. ENJOY!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-r1hZCFAPj_0/TjV0zm__O0I/AAAAAAAAADg/hJwj5BDRiyM/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-r1hZCFAPj_0/TjV0zm__O0I/AAAAAAAAADg/hJwj5BDRiyM/s1600/images.jpg" /></a></div>Remember this recipe will make a lot is meant to be for a group of people!<br />
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INGREDIENTS:<br />
8 cups of all purpose flour<br />
1 cup vegetable oil<br />
1 egg<br />
1 tsp of salt<br />
1tsp of sugar<br />
2 cups of white cheese ( do not use mozarella) it can be found in refrigerator is called queso blanco. <br />
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DIRECTIONS:<br />
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1) Combine the flour,oil,egg, salt and sugar in a bowl.<br />
2) while kneeding ( on a lightly floured board) add a tablespoon or 2 of water.<br />
3) It will be messy however keep kneading and you will see the dough will take shape.<br />
4) keep kneading until it does not stick to your hands.<br />
5) if you need to add more flour to your board until it does not stick to your hands.<br />
6) Let the dough rest for about 1-3 hours.<br />
7) while the dough is resting cut the cheese into strips they should be around 1/2 by 1/2 inch please don't make them too long or they will be difficult to use in the dough.<br />
8) Once the dough is ready shape into balls slightly larger than your fist.<br />
9) Roll them out until they are 1/4-0.125 inch thick.<br />
10) cut the rolled out dough into strips that are 3/4" wide.<br />
11) Wrap the cheese fingers with the dough strips.<br />
12)Make sure all the cheese is covered with the dough otherwise the cheese will leak when you fry them.<br />
13) Once they are wrapped dust them with flour and fry them in a deep fryer do not overcrowd at least 2-3 minutes until golden brown, place on paper towels to remove excess oil. ENJOY!<div class="blogger-post-footer"><a href="http://www.amazon.com/gp/holidaytoylist/?ie=UTF8&tag=cwnaofr-20&linkCode=ur2&camp=1789&creative=9325">Shop Amazon's Holiday Toy List</a><img src="http://www.assoc-amazon.com/e/ir?t=cwnaofr-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3718780076285385417-2874690657702794421?l=recipesforpeopleonthego.blogspot.com' alt='' /></div>EASY AND TASTY RECIPES!http://www.blogger.com/profile/01150506214156653846noreply@blogger.com0tag:blogger.com,1999:blog-3718780076285385417.post-38138355014929682992011-07-26T05:52:00.000-07:002011-07-26T09:30:21.667-07:002011-07-26T09:30:21.667-07:00SPANISH HOT CHOCOLATE!I am extremely biased having a strong connection with Spain that is why i believe this hot chocolate is the best of all hot chocolates i have ever tried. If you go to Madrid, Barcelona into a PANADERIA ( bread shop) feel free to ask for hot chocolate and if you are lucky enough get it with churros or along side a nice crusty ham and cheese sandwich it will be an outstanding breakfast or why not? a good afternoon snack. Spaniards have really late dinners. I came up with this version and also the White hot chocolate which has become a favorite. ENJOY!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-93sv_oXeUQU/Ti6yyZAI3gI/AAAAAAAAADc/rUb-_HY9shc/s1600/hot-chocolate-nyc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-93sv_oXeUQU/Ti6yyZAI3gI/AAAAAAAAADc/rUb-_HY9shc/s320/hot-chocolate-nyc.jpg" width="213" /></a></div><br />
INGREDIENTS:<br />
4 cups of whole milk ( or you can use 2 cups of half and half and 2 cups of whole milk)<br />
1 can condensed milk ( add another half can if you wanted sweeter)<br />
1 teaspoon GOOD vanilla extract<br />
1 teaspoon corn starch<br />
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<cite><b></b></cite> 8 ounces of good semi sweet or unsweetened dark chocolate ( i like ghirardelli or Lindt try use one that has at least 70 percent cacao content).<br />
whip cream for topping (optional).<br />
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WHITE HOT CHOCOLATE:<br />
Same as above just use good white chocolate.<br />
1 teaspoon of nutmeg<br />
sprinkle with a little cinnamon ( optional)<br />
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dilute the corn start in 2-3 tablespoons of water set aside. Heat the milk on medium stirring constantly with a whisk add the vanilla extract and the condensed milk. Add the corn starch and keep stirring break the chocolate and add to milk content a little at a time until completely dissolved ( if using unsweetened chocolate check for sweetness) when the hot chocolate is nice and thick SERVE HOT. ( serves 4-6 people).<br />
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NOTE: you can save remainder for another night keep refrigerate for up to 2 days.<div class="blogger-post-footer"><a href="http://www.amazon.com/gp/holidaytoylist/?ie=UTF8&tag=cwnaofr-20&linkCode=ur2&camp=1789&creative=9325">Shop Amazon's Holiday Toy List</a><img src="http://www.assoc-amazon.com/e/ir?t=cwnaofr-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3718780076285385417-3813835501492968299?l=recipesforpeopleonthego.blogspot.com' alt='' /></div>EASY AND TASTY RECIPES!http://www.blogger.com/profile/01150506214156653846noreply@blogger.com0tag:blogger.com,1999:blog-3718780076285385417.post-22259770246790738522011-07-25T10:33:00.000-07:002012-09-20T09:44:03.990-07:002012-09-20T09:44:03.990-07:00TORREJAS ITALIANAS ( CRULLERS)This recipe reminds me of Churros. I remember growing up going to NONA'S house. She is an Italian friend of ours who is now almost 95 years old. She had these in a big Jar in the kitchen and would bring them out so we could have them with coffee. They are my next favorite thing after Churros. I believe there are a lot of recipes out there some people call them Crullers others European doughnuts I don't know where the recipe originated from some think it is German because of the potato but who knows they are just delicious. <br />
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<a href="http://1.bp.blogspot.com/-Gv56vqWaw8A/Ti2iWOqQu3I/AAAAAAAAADY/TwBiT8mg37k/s1600/exps11053_TH10059C68C.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Gv56vqWaw8A/Ti2iWOqQu3I/AAAAAAAAADY/TwBiT8mg37k/s1600/exps11053_TH10059C68C.jpg" /></a></div>
INGREDIENTS:<br />
1 potato, peeled and cut in 1 inch chunks<br />
1 large egg<br />
2 tablespoons of milk <br />
1 1/4 cups of sugar<br />
1/2 teaspoon of vanilla extract<br />
1 1/2 teaspoon of orange zest<br />
1 1/2 cups of all purpose flour<br />
1 1/2 teaspoons of baking powder<br />
1/2 teaspoon of salt<br />
1/2 teaspoon of ground nutmeg<br />
2 quarts of vegetable oil <br />
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INSTRUCTIONS:<br />
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Place potato in a pot, cover and bring to a boil. Reduce the heat and simmer until the potato is tender, about 15 minutes. Drain the potato then mash until smooth. Let cool completely, around 25-30 minutes.<br />
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Transfer 1/2 cup mashed potato to a medium bowl ( save the other half for another badge if you like). Beat the egg , milk 1/2 cup of sugar, and vanilla, orange zest until combined, Whisk the flour, baking powder, salt, and nutmeg in a large bowl. Make a well in the center of the flour mixture add the potato mixture. Stir to form a moist and sticky dough. On a heavily floured surface, roll the dough into a 18 by 14 inch rectangle about 1/4 inch thick. Cut the dough in half lengthwise, then cut each half crosswise until 1 1/2 inch wide strips. Make any shape you want, either twist it or leave it as it is. Transfer them to a flour baking sheet. Refrigerate until you are ready to fry. They can be covered with plastic wrap and refrigerated for up to 24 hours.<br />
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Heat the oil in a dutch oven or fryer over medium heat until the temperature reaches 350 degrees. Very carefully lower 6 strips at a time into the hot oil ( do not overcrowd) maintaining temperature between 325-350 degrees, until they are crisp and brown on both sides around 4-5 minutes. Using a slotted spoon transfer the torrejas to a plate lined with paper towels and let them drain for 3-4 minutes. Toss them while they are still warm with with the remaining 3/4 cup of sugar, transfer to a serving plate. Repeat the process. ENJOY!<div class="blogger-post-footer"><a href="http://www.amazon.com/gp/holidaytoylist/?ie=UTF8&tag=cwnaofr-20&linkCode=ur2&camp=1789&creative=9325">Shop Amazon's Holiday Toy List</a><img src="http://www.assoc-amazon.com/e/ir?t=cwnaofr-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3718780076285385417-2225977024679073852?l=recipesforpeopleonthego.blogspot.com' alt='' /></div>EASY AND TASTY RECIPES!http://www.blogger.com/profile/01150506214156653846noreply@blogger.com0tag:blogger.com,1999:blog-3718780076285385417.post-50833470427629405422011-07-24T09:14:00.000-07:002011-07-24T09:36:25.444-07:002011-07-24T09:36:25.444-07:00VENEZUELAN PASTICIO ( LASAGNA)<div class="separator" style="clear: both; text-align: center;"></div>My grandmother made this dish growing up. I have to admit this recipe was taught to my grandmother from an Italian friend of hers, is a spin from the Greek pasticio. I remember when i first arrived to the United States i heard the word lasagna therefore never knowing what it was until i tried it and immediately Pasticio came to my mind, americans have their version with ricotta cheese. In my house it's made with a rich Bechamel sauce that has cream cheese in it and all sorts of other meats BELIEVE me you will love it. ENJOY!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-QPl1ag3zZNc/Tiw_0_kE8PI/AAAAAAAAADU/Wm9UNs22ONU/s1600/3453.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="http://1.bp.blogspot.com/-QPl1ag3zZNc/Tiw_0_kE8PI/AAAAAAAAADU/Wm9UNs22ONU/s320/3453.jpg" width="320" /></a></div><div class="ingredients" style="margin-top: 10px;"><h3>Ingredients</h3><ul><li class="plaincharacterwrap ingredient"> 1 pound sweet Italian sausage</li>
<li class="plaincharacterwrap ingredient">1 pound lean ground beef</li>
<li class="plaincharacterwrap ingredient">1 pound of ham</li>
<li class="plaincharacterwrap ingredient"> 1 pound pepperoni</li>
<li class="plaincharacterwrap ingredient"> 1/2 cup minced onion</li>
<li class="plaincharacterwrap ingredient"> 2 cloves garlic, crushed</li>
<li class="plaincharacterwrap ingredient"> 1 (28 ounce) can crushed tomatoes</li>
<li class="plaincharacterwrap ingredient"> 2 (6 ounce) cans tomato paste</li>
<li class="plaincharacterwrap ingredient"> 2 (6.5 ounce) cans canned tomato sauce</li>
<li class="plaincharacterwrap ingredient"> 1/2 cup water</li>
<li class="plaincharacterwrap ingredient"> 2 tablespoons white sugar</li>
<li class="plaincharacterwrap ingredient"> 1 1/2 teaspoons dried basil leaves</li>
<li class="plaincharacterwrap ingredient"> 1/2 teaspoon fennel seeds</li>
<li class="plaincharacterwrap ingredient"> 1 teaspoon Italian seasoning</li>
<li class="plaincharacterwrap ingredient"> 1 tablespoon salt</li>
<li class="plaincharacterwrap ingredient"> 1/4 teaspoon ground black pepper</li>
<li class="plaincharacterwrap ingredient"> 4 tablespoons chopped fresh parsley</li>
<li class="plaincharacterwrap ingredient"> 12 lasagna noodles</li>
<li class="plaincharacterwrap ingredient"> 1/2 teaspoon salt</li>
<li class="plaincharacterwrap ingredient"> 3/4 pound mozzarella cheese, sliced</li>
<li class="plaincharacterwrap ingredient"> 1 cup grated Parmesan cheese or more if needed</li>
</ul>Bechamel sauce;<br />
3 cups of scalding milk<br />
package of light cream cheese<br />
7 tablespoons of butter or margarine<br />
2 tablespoons of flour<br />
1 teaspoon of nutmeg<br />
1 teaspoon of oregano<br />
salt and pepper to taste<br />
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Over low heat melt butter and gradually add flour stir with a whisk cook for 2 to 3 minutes but don't let it get brown. add milk and cream cheese cook over medium hear stirring constantly until its thick and creamy. add spices and allow to cool slightly.<br />
<div><div class="directions" style="margin-top: 10px;"><h3>Directions</h3><ol><li><span class="plaincharacterwrap break"> In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. </span></li>
<li><span class="plaincharacterwrap break"> Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.</span></li>
<li><span class="plaincharacterwrap break"> Preheat oven to 375 degrees F (190 degrees C). </span></li>
<li><span class="plaincharacterwrap break"> To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. spread with half the Bechamel sauce. Top with a third of mozzarella cheese slices, ham and pepperoni. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. </span></li>
<li><span class="plaincharacterwrap break"> Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. </span></li>
</ol></div></div></div><div class="blogger-post-footer"><a href="http://www.amazon.com/gp/holidaytoylist/?ie=UTF8&tag=cwnaofr-20&linkCode=ur2&camp=1789&creative=9325">Shop Amazon's Holiday Toy List</a><img src="http://www.assoc-amazon.com/e/ir?t=cwnaofr-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3718780076285385417-5083347042762940542?l=recipesforpeopleonthego.blogspot.com' alt='' /></div>EASY AND TASTY RECIPES!http://www.blogger.com/profile/01150506214156653846noreply@blogger.com0tag:blogger.com,1999:blog-3718780076285385417.post-36251794094246666072011-07-22T07:58:00.000-07:002011-07-22T07:58:53.053-07:002011-07-22T07:58:53.053-07:00DULCE DE PLATANO ( BAKED PLANTAIN) WITH CHEESEThis dish is great to have with a nice steak barbecue. In Venezuela is eaten alongside black beans and meat something we call PABELLON. I find that is absolutely delicious just eaten by itself. ENJOY. It Serves 4.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-oKKgX7ARGq0/TimPZITBOkI/AAAAAAAAADQ/YT-5zhg-jN0/s1600/25456_109725529064699_105242376179681_72259_4128188_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-oKKgX7ARGq0/TimPZITBOkI/AAAAAAAAADQ/YT-5zhg-jN0/s320/25456_109725529064699_105242376179681_72259_4128188_n.jpg" width="250" /></a></div><b>Ingredients</b><br />
2 very ripe Plantains (black skinned)<br />
2 teasp Butter <br />
¼ teasp Ground Allspice <br />
4 tbsp finely Grated Cheese or thin slices of Mozarella cheese.<br />
1 teasp Brown Sugar.<br />
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<b>Instructions</b><br />
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1. Preheat the oven to 220C, 425F, Gas Mark 8 and grease a baking sheet.<br />
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2. Cut the plantains in half lengthways, place cut sides up ion the baking sheet then sprinkle with the allspice and sugar.<br />
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3. Dot with small knobs of butter, sprinkle the grated cheese over the top and bake for 35-44 minutes until the golden brown and tender. Best eaten HOT.<div class="blogger-post-footer"><a href="http://www.amazon.com/gp/holidaytoylist/?ie=UTF8&tag=cwnaofr-20&linkCode=ur2&camp=1789&creative=9325">Shop Amazon's Holiday Toy List</a><img src="http://www.assoc-amazon.com/e/ir?t=cwnaofr-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3718780076285385417-3625179409424666607?l=recipesforpeopleonthego.blogspot.com' alt='' /></div>EASY AND TASTY RECIPES!http://www.blogger.com/profile/01150506214156653846noreply@blogger.com0tag:blogger.com,1999:blog-3718780076285385417.post-4760682024837872032011-07-22T07:44:00.000-07:002011-07-22T07:44:48.335-07:002011-07-22T07:44:48.335-07:00TWICE FRIED GREEN PLANTAINS " TOSTONES"Plantains are a staple side dish for breakfast in Venezuela. I remember growing up we used to have it for breakfast with eggs, ham, and the tostones. I have found that there are a lot of recipes out there for this dish however this is the way we make them.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-TbeKSlmPCq0/TimLz2L5mTI/AAAAAAAAADM/ZbkKQ3ekmyc/s1600/fc77b7db7d61b06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="173" src="http://2.bp.blogspot.com/-TbeKSlmPCq0/TimLz2L5mTI/AAAAAAAAADM/ZbkKQ3ekmyc/s320/fc77b7db7d61b06.jpg" width="320" /></a></div><br />
<h3 id="rI">Ingredients:</h3><ul><li class="ingredient">2 green plantains</li>
<li class="ingredient">Oil for frying</li>
<li class="ingredient">Salt</li>
<li class="ingredient">6 mashed garlic cloves with olive oil ( make a paste) </li>
</ul><h3 id="rP">Preparation:</h3><ol><li>Heat the oil to 375 degrees.</li>
<li>While the oil is heating up, peel the green plantains and then cut them into 3/4 inch slices.</li>
<li>Fry the slices in the hot oil for 3 minutes. They should be a light golden color and semi-soft.</li>
<li>Remove the plantain slices with a slotted spoon and drain on paper towels.</li>
<b>Tip:</b> Maintain the oil’s temperature.
<li>When the plantain slices are cool enough to handle (about 1 minute), smash them into flat rounds on small amount of the garlic paste.</li>
<li>Fry the rounds in the hot oil for 3 minutes. They will turn crisp and golden brown.</li>
<li>Remove the tostones with a slotted spoon and drain on paper towels. Sprinkle with salt while they are still warm ( to taste) ENJOY! </li>
</ol><br />
<a href="http://latinfood.about.com/od/salsassaucesdips/r/garlicdip.htm"></a><div class="blogger-post-footer"><a href="http://www.amazon.com/gp/holidaytoylist/?ie=UTF8&tag=cwnaofr-20&linkCode=ur2&camp=1789&creative=9325">Shop Amazon's Holiday Toy List</a><img src="http://www.assoc-amazon.com/e/ir?t=cwnaofr-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3718780076285385417-476068202483787203?l=recipesforpeopleonthego.blogspot.com' alt='' /></div>EASY AND TASTY RECIPES!http://www.blogger.com/profile/01150506214156653846noreply@blogger.com0