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Hispanic Kitchen's Blog – December 2010 Archive (12)
Piña Colada
Serves 2
Ingredients:
1 cup pineapple juice
½ cup cream of coconut
4 oz. rum
2 cups ice
2 small pineapple slices as garnish
2 maraschino cherries as garnish
Directions:
Mix all the ingredients in a blender until creamy and smooth.
Garnish with pineapple slices and maraschino cherries.
Recipe and photo courtesy… Continue
Added by Hispanic Kitchen on December 31, 2010 at 5:54pm — No Comments
Mousse de Kahlúa
By Hispanic Kitchen contributor Cindy Kennedy
It only makes sense to have a few Mexican desserts made with Kahlua. The coffee liqueur is one of the most popular in the world and has been made in Mexico for least a century. Of course, it's wonderful by itself, but this delicious dessert will definitely impress your guests.…
Added by Hispanic Kitchen on December 31, 2010 at 5:30pm — 5 Comments
Velveted Pork Tacos
Makes 6 servings (12 tacos) Time: 15 mins prep; 20 minutes cook
Ingredients:
2 pounds boneless pork… Continue
Added by Hispanic Kitchen on December 30, 2010 at 7:08pm — 1 Comment
Chivito: Uruguayan Steak Sandwich
By Liz Caskey, cookbook author, wine expert and author of Eat Wine
El Chivito is one of the most renowned dishes in Uruguay, enjoyed year-round.
Uruguay’s most ubiquitous sandwich is found…
Added by Hispanic Kitchen on December 29, 2010 at 5:30pm — 1 Comment
Sweet and Hot Red Pepper and Tomato Soup
Ingredients:
3 tablespoons vegetable oil
2 leeks, white part only, cleaned and chopped
1 stalk celery, chopped
2 medium red bell peppers, seeded and chopped
cayenne pepper…
Continue
Added by Hispanic Kitchen on December 26, 2010 at 11:30pm — No Comments
Banana Nut Cake with Honey Chocolate Glaze
2½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter
1¼ cups honey
3 tablespoons sour cream…
Continue
Added by Hispanic Kitchen on December 26, 2010 at 11:29pm — No Comments
Mexican Puros: Cigar-shaped Rolls with Sweet Surprise Inside
Recipe by Hispanic Kitchen member Cindy Kennedy
Freshly made puros are part of the sweetbread family and, with their cousins, are known collectively as pan dulce. These offer a sweet treat because of the filling -- in this recipe, we're using sugar-free raspberry jam. The rolls themselves have a touch of molasses and a pinch of…
ContinueAdded by Hispanic Kitchen on December 23, 2010 at 4:05pm — No Comments
Hallacas: These Venezuelan Tamales are a Christmas Favorite
This post is by our friend Elianne Gonzalez, hallaca maker extraordinaire!
It was originally published in 2010.…
ContinueAdded by Hispanic Kitchen on December 11, 2010 at 12:00pm — No Comments
Bombones de Fruta: Candied Fruit Bonbons
Added by Hispanic Kitchen on December 8, 2010 at 1:49pm — No Comments
Herb-Crusted Top Loin Roast
Added by Hispanic Kitchen on December 6, 2010 at 6:02pm — No Comments
Carne Mechada
This recipe is courtesy of our friend Puerto Rican chef Cielito Rosado.
Yields 8 Servings
Prep. 15 Min. Cooking: 2½ hours
Ingredients:
1 Eye Round (Pot Roast) 3-4 lbs. (aka Boliche, or Lechón de…
Added by Hispanic Kitchen on December 4, 2010 at 7:00pm — No Comments
Herb Crusted Racks of Lamb
Yields 4 Servings
Ingredients:
2 racks of American lamb (8 ribs each), trimmed
¾ cup finely chopped parsley
1 medium onion, finely chopped
1 tablespoon fresh dill weed, chopped, or 1 teaspoon dried dill weed
¼ cup fine dry bread crumbs
2 teaspoons fresh oregano leaves, chopped, or ½ teaspoon dried oregano
1 teaspoon…
Added by Hispanic Kitchen on December 3, 2010 at 6:28pm — No Comments
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