Family Recipes

Coquito

2010-04-26T07:22:00.000-07:00

Ingredients

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

Directions

Mix all ingredients in the blender. Taste and more rum if you like it stronger.

You need to add the water because it will get thicker later in the fridge.

Pour into a bottle and refrigerate well. Make ahead for richer flavor. Serve in small glassware.

White Rice

2010-04-25T08:43:00.000-07:00

Cook Time: 1 Hour

Directions:

Boil a half pan of water with 2 Teaspoons of salt
When water is bubbling, add 1/4 cup of corn oil.
Next add 3 3/4 cups of rice and let boil on high
When water is absorbed, cover it and let it cook for 1 hour
Rice is done when you can see through it

*For every cup of rice, add 2 cups of water

Puerto Rican Beans

2010-04-25T08:33:00.000-07:00

Cook time: 30 mins

Chop up:

1 whole potato
1/2 green pepper
1/4 cup of onion
1/4 cup of farmers sausage with whole pepper *can substitute with mini vienna hot dogs
1 tablespoon chopped garlic

Fry all the Above ingredients in a pan for 10 minutes

Add:

2-3 Tablespoons of Sofrito
1 can tomato sauce
1/4 or less teaspoon of ground cumin
1 package of sazon (goya con cilantro y achiote)
1 package of goya ham concentrate

Let simmer for 15 mins

Add:

2 cans of Red Kidney beans *drain water from the can
1/4 cup of cilantro

Let cook for 5-10 minutes, then turn off and cover.

Beef and Broccoli Stir-fry

2010-04-24T14:33:00.000-07:00

25 min | 15 min prep

SERVES 4

Ingredients

3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak or charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice

Directions

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
Add beef and toss.
In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
Return beef to pan.
Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
Cook and stir for 2 minutes.
Serve over rice.

Shrimp Fried Rice Recipe

2010-04-24T13:11:00.000-07:00

Make sure to use leftover, day old rice when making fried rice. Freshly made rice will make a fried rice that's mushy.

INGREDIENTS

8 ounces small raw shrimp, shelled and deveined
1/2 teaspoon kosher salt
freshly ground black pepper
1/2 teaspoon cornstarch
2 tablespoons cooking oil, divided
3 eggs, beaten
2 stalks green onion, minced
4 cups leftover rice, grains separated well
3/4 cup frozen peas and carrots, defrosted
1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version)
1 teaspoon sesame oil

DIRECTIONS

1 In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat pan.

2 Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.

3 Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp.

4 Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.

5 Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.

Serving Size - 4

Sweet & Sour Sauce

2010-04-24T11:14:00.001-07:00

Ingredients Needed:

1 can chunk pineapple

1 med size green pepper cut into bite size pieces

1 tomato cut into bite size chunks

1 small onion cut into bite size pieces

1 teaspoon soy sauce

2 tbsp sugar

1/2 cup water

(1/2 cup of water 2 teaspoons cornstarch) this is your thickening agent

Directions:

In a pot bring first 7 ingredients to a boil. next you need to mix 1/2 cup cold water with the cornstarch in a cup. Add this to the pot and stir well. you will see it begin to thicken up right away. If too watery you can always add more cornstarch until you are satisfied with the consistency. If you like a sweeter sauce add more sugar. If you like spicier sauce add a few drops of that red chili sauce you have in your cabinet.

Thats it great sauce in a few minutes.