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puerto-rico Is My Kitchen
PUERTO-RICO Appetizers & Soups
PUERTO-RICO Main Dishes
PUERTO-RICO Desserts
liquid Measures
Weight & temperature Measures
non-liquid ingredients
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Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Main Tostones - fried plantains 
TOSTONES are fried using green plaintains. Cut them staight down into 1 inch circles.
These are salty and are usually seasoned with some white pepper, garlic powder, paprika, chili powder.
THEN there's PLATANOS which are cooked using ripe with black skin or yellow plaintain. sliced sideways and pan fried untill golden brown. These are the sweet kind.
Puerto Ricans usually serve tostones them with rice and beans .
Serves: 6
3 plantains, peeled and sliced into 1-inch pieces
salt to taste
garlic powder to taste
Serves: 6
Preparation time:15 minutes
Cooking time:20 minutes
2 cups vegetable oil for frying3 plantains, peeled and sliced into 1-inch pieces
salt to taste
garlic powder to taste
Heat a 12-inch skillet over medium-high heat with 1-1/2 inch of vegetable oil until hot enough that the oil sizzles when a plantain is added. Line a plate with paper towels and set aside.
Cut plantains diagonally into 1-inch slices. Fry the plantains in batches until tender and just golden, 2 to 3 minutes each side. Transfer to a paper towel-lined plate to drain.
While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.
Cut plantains diagonally into 1-inch slices. Fry the plantains in batches until tender and just golden, 2 to 3 minutes each side. Transfer to a paper towel-lined plate to drain.
While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.
Dessert Buñuelos
A buñuelo is fried dough. It is a popular snack in Argentina, Bolivia, Colombia, Cuba, Guatemala, Mexico, Peru, Puerto Rico, Spain, Turkey, Greece, and Morocco, and is a tradition at Christmas, Ramadan, and among Sephardic Jews at Hanukkah. Ref: Wikipedia
This recipe can be made the day before and placed in the refrigerator to rise covered overnight.
Serves: 8
1 tablespoon granulated sugar
1 package active dry yeast
7 tablespoons milk
2 tablespoons shortening
1/4 teaspoon salt
1 1/2 cup unbleached all-purpose flour
Vegetable oil for frying.
Serves: 8
Preparation time: 30 minutes
Cooking time:15 minutes
1/4 cup warm water (105 to 110 degrees F.)1 tablespoon granulated sugar
1 package active dry yeast
7 tablespoons milk
2 tablespoons shortening
1/4 teaspoon salt
1 1/2 cup unbleached all-purpose flour
Vegetable oil for frying.
In a small bowl, stir together the warm water and the sugar. Sprinkle the yeast over this and let it set for about 10 minutes
In a small saucepan over medium-low heat, heat the milk, shortening, and salt just until the shortening melts. Remove from heat and let the mixture cool down to lukewarm
Place the flour into a large mixing bowl and begin to mix in both the yeast and the milk mixtures, stirring briskly to mix in all the ingredients. When the dough becomes to thick to mix with the spoon, turn out onto a lightly floured surface and knead for a minimum of 5 minutes. The dough should be smooth and elastic when pulled and not sticky. It should spring back slightly when you poke a finger into it.
Roll the dough ball in a lightly oiled large bowl. Cover the bowl loosely with a tea towel or plastic wrap. Let the dough rise in a warm place until doubled in size, approximately 1 to 2 hours.
When dough has risen, punch down the dough, cut it into four (4) equal sections, and allow it to rest for another 10 minutes.
While the dough is resting heat your oil to 375 degrees F. (a skillet or electric fryer works best).
Divide each dough quarter into three (3) pieces. Pat them into a 4-inch circle, stretching and pressing until a round shape is formed.
Carefully place the dough pieces into the hot oil and fry until they puff up and are browned, approimately 1 minute. With a slotted spoon, flip the Buñuelo over and cook for another 1 minute to brown the second side. Remove from the hot oil and drain well.
Buñuelos can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.
In a small saucepan over medium-low heat, heat the milk, shortening, and salt just until the shortening melts. Remove from heat and let the mixture cool down to lukewarm
Place the flour into a large mixing bowl and begin to mix in both the yeast and the milk mixtures, stirring briskly to mix in all the ingredients. When the dough becomes to thick to mix with the spoon, turn out onto a lightly floured surface and knead for a minimum of 5 minutes. The dough should be smooth and elastic when pulled and not sticky. It should spring back slightly when you poke a finger into it.
Roll the dough ball in a lightly oiled large bowl. Cover the bowl loosely with a tea towel or plastic wrap. Let the dough rise in a warm place until doubled in size, approximately 1 to 2 hours.
When dough has risen, punch down the dough, cut it into four (4) equal sections, and allow it to rest for another 10 minutes.
While the dough is resting heat your oil to 375 degrees F. (a skillet or electric fryer works best).
Divide each dough quarter into three (3) pieces. Pat them into a 4-inch circle, stretching and pressing until a round shape is formed.
Carefully place the dough pieces into the hot oil and fry until they puff up and are browned, approimately 1 minute. With a slotted spoon, flip the Buñuelo over and cook for another 1 minute to brown the second side. Remove from the hot oil and drain well.
Buñuelos can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.
Dessert Coconut ice cream with mango sauce
Serves: 6
Preparation time: 1 hour
Ice Cream: 1-inch piece of vanilla bean split lenghtwise
14 ounce can unsweetened coconut milk
2 cups milk
2/3 cup sugar
1 teaspoon vanilla
1/2 cup sweetened shredded coconut
1/4 cup rum (optional)
Mango sauce:
2 very ripe mangoes, peeled
4 tablespoons sugar
3 tablespoons fresh lime juice
Scrape the vanilla bean into a bowl. Whisk in the milk, sugar and vanilla, and rum. Pour mixture into ice cream maker, add coconut and freeze according to manufacturer's instructions.
To serve, alternate layers of small scoops of ice cream and mango sauce in parfait glasses, or simply spoon sauce over ice cream.
Mango sauce:
Cut first mango into 1/4-inch dice. Coarsely chop the second mango and put in food processor. Add the sugar and lime juice and puree until smooth. Scrape puree into bowl and add the diced mango. Sauce may be refrigerated for one week.
To serve, alternate layers of small scoops of ice cream and mango sauce in parfait glasses, or simply spoon sauce over ice cream.
Mango sauce:
Cut first mango into 1/4-inch dice. Coarsely chop the second mango and put in food processor. Add the sugar and lime juice and puree until smooth. Scrape puree into bowl and add the diced mango. Sauce may be refrigerated for one week.
Dessert Orange chiffon cake with orange fluff icing
Serves: 12
Preparation time: 35 minutes
Cooking time:1 hour
2 cups all cakeflour 1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 egg yolks
1/4 cup water
3/4 cup orange juice
1 teaspoon orange rind, grated
1 teaspoon vanilla
1 cup egg whites
1/2 cup sugar
1/2 teaspoon cream of tartar
ORANGE FLUFF ICING
1 cup sugar
1/2 cup egg whites
1 teaspoon grated orange rind
1/4 cup orange juice
1 teaspoon cornstarch
Preheat oven to 325 degrees.
In a large mixing bowl, blend flour, 1 cup sugar, baking powder and salt. Add oil, egg yolks, water, orange juice, rind, and vanilla. Mix until smooth.
Beat egg whites with cream of tartar. Gradually add sugar, and beat to form soft peaks. Fold egg whites into batter.
Pour into a 10-inch ungreased tube pan. Bake for about 1 hour. Test with a cake tester. Invert until cold. Loosen cake with knife. Unmold. Cover with orange fluff icing.
ORANGE FLUFF ICING
Place all ingredients in a mixing bowl.
Beat with a whisk over adouble boiler until peaks start to form.
Remove from heat, beat for 2 to 3 more minutes or icing is at a spreadable consistency.
Cover chiffon cake.
In a large mixing bowl, blend flour, 1 cup sugar, baking powder and salt. Add oil, egg yolks, water, orange juice, rind, and vanilla. Mix until smooth.
Beat egg whites with cream of tartar. Gradually add sugar, and beat to form soft peaks. Fold egg whites into batter.
Pour into a 10-inch ungreased tube pan. Bake for about 1 hour. Test with a cake tester. Invert until cold. Loosen cake with knife. Unmold. Cover with orange fluff icing.
ORANGE FLUFF ICING
Place all ingredients in a mixing bowl.
Beat with a whisk over adouble boiler until peaks start to form.
Remove from heat, beat for 2 to 3 more minutes or icing is at a spreadable consistency.
Cover chiffon cake.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
PUERTO-RICO
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
Library on a world cooking journey
4 Recipes
1 Main dishes
3 Desserts