AJIACO: CUBAN SOUP MADE WITH BEEF, PORK, AND TROPICAL VEGETABLES
Provided by Food Network
Time 10h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Drain and rinse the tasajo. Place into a large pot, cover with fresh water and cook until almost tender. Add the pork cubes and cook until both meats are completely tender. Drain the meat, reserving 8 cups of the cooking liquid.
- In a tall stockpot, add all the vegetables, except for the pumpkin and the yellow plantain, all the meat stocks, bay leaves and cumin. Cook for approximately 30 minutes and add the pumpkin and yellow plantain. Cook for 15 minutes. Allow it to rest for a few minutes. Add salt and white pepper to taste.
CUBAN BLACK BEAN SOUP
Provided by Food Network
Time 2h35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.
- After 45 minutes, remove the pepper.
- In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.
- In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.
DELICIOUS, EASY CUBAN-STYLE FLAN
I love a good flan, and have experimented with many during the years of my flan-fixation. :) This one is quite lovely- both for ease of preparation, and for taste. It is denser then some I've tasted, not too heavy like some that use heavy cream, but texture-wise, very creamy and smooth. I got this recipe from a dear friend who gave me her mother's recipe from Cuba. Don't hesitate to make this recipe becuause you don't know what to do with the leftover egg-whites. There are lots of things to do with egg-whites! Use them in egg-flower soup, fried rice, egg-white omelettes, meringues, as the egg-binder in meatloaf, meatballs and spinach-artichoke dip, just to name a few. Enjoy. :) Note: prep time does not include cooling.
Provided by MinatheBrat
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Equipment: 1 quart flanera or 1 quart round casserole dish with lid AND 1 ovenproof dish or baking pan that the flanera or casserole will fit into.
- Caramel: Some people like to make caramel by adding water to sugar and then cooking it to a nice dark golden brown, and some just like to melt the sugar to golden without water. Either method will work here. If you are using a flanera, which is a metal pan with a lock-down lid, you can make the caramel right in the flanera. If you are using a casserole dish, make the caramel in a saucepan and pour into the bottom of the casserole dish.
- Custard: As you prepare the custard, the caramel will cool. In a separate bowl, beat the 1 whole egg and 5 egg yolks together. A whisk works very well here. Add the evaporated milk and sweetened condensed milk to the eggs and mix together. Add the vanilla extract, either 1/2 teaspoon or 1 teaspoon depending on what strength you prefer. Pour the custard mixture into the flanera or casserole dish over the hardened caramel. Put on the lid.
- Put your flan into the ovenproof dish or baking pan and fill with hot water to about half-way up the sides, or as high as you can go and still move the thing without spilling hot water on yourself.
- Bake in a pre-heated 350 degree oven for 45 minutes. Turn off the oven and let set for another 15 minutes.
- Remove from the oven and the water-bath and let cool.
- Plating: Run a butter-knife around the outside edge of the flan. Place a plate large enough to handle the liquid caramel over the flan and invert. Chill the flan for at least an hour before serving.
- Enjoy!
Nutrition Facts : Calories 244.1, Fat 8.5, SaturatedFat 4.6, Cholesterol 125, Sodium 97.4, Carbohydrate 35.3, Sugar 31.7, Protein 7.3
CUBAN PUMPKIN FLAN (A HEALTHY ALTERNATIVE TO PUMPKIN PIE) W/ MUL
A Latin (and healthier!) twist on an American holiday classic....serve with a glass of sipping rum: Zacapa or Zaya Tweak the combination of seasonings to your liking...I've even added a little cayenne pepper, almond and/or rum extract. Also try adding cayenne and/or some Captain Morgan rum to the caramel mixture! I've also created a decorative topping of crushed pecans toasted with butter, brown sugar, and cayenne pepper! At times atop a dollop of cream cheese icing on each slice. You can also serve with a gravy dish of cream cheese icing on the side and fold in the spiced pecans! I have also made an icing of marzipan! See my other recipe! Nota Bene: This dessert can be prepared up to 2 days in advance.
Provided by GoldsmithLissa
Categories Dessert
Time 1h30m
Yield 1 pie, 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a heavy saucepan melt 1 cup sugar over medium-high heat, stirring occasionally, until the sugar is amber in color and has turned into a smooth liquid. Immediately remove the syrup from heat and pour evenly into the bottom of a heated 9-inch glass pie plate, 2-quart casserole dish, or a cake mold. (To heat the dish, pour hot or boiling water into it and let stand for a minute or two, then drain and dry completely before adding the sugar syrup.).
- In a heavy saucepan, bring the milk, pumpkin puree, cinnamon stick or spice mixture, and salt to a boil over medium heat and remove from heat immediately. Discard the cinnamon stick.
- In a large mixing bowl beat together the eggs, egg yolks, remaining sugar, and vanilla. While the beater is running, slowly add ½ cup of the hot milk mixture and beat until eggs are tempered, then slowly add the remaining hot milk.
- Pour the mixture into the dish over the hardened sugar syrup and place in a baking pan. Add hot water to halfway up the side of the dish. Place in oven and cook for 1 hour or until the custard has set.
- Carefully remove the baking pan from the oven and remove the flan dish from the hot water bath and allow to cool. While the flan is still warm, run a knife around the edge to loosen it.
- To remove flan, place a large, deep plate face down on top of the dish and invert the flan onto the plate. Make sure the plate is large enough to hold the flan and has enough of a well to hold the syrup.
- Flan can be served warm or chilled.
- Note: The flan can be prepared 2 days in advance and kept covered and refrigerated.
Nutrition Facts : Calories 289.8, Fat 8.8, SaturatedFat 4.5, Cholesterol 166.9, Sodium 157.4, Carbohydrate 47.6, Fiber 0.5, Sugar 44.8, Protein 4.8
INDIAN STYLE PUMPKIN SOUP
Make and share this Indian Style Pumpkin Soup recipe from Food.com.
Provided by katew
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil and cook onion for 3 minutes.
- Add curry paste, cook 2 minutes till fragrant.
- Add pumpkin and water.
- Bring to boil and simmer covered for 20 - 30 minutes.
- Puree with stick blender.
- Add coconut cream
- Serve with chopped herbs on top.
Nutrition Facts : Calories 170.9, Fat 10.8, SaturatedFat 8.9, Sodium 13.1, Carbohydrate 19.7, Fiber 1.6, Sugar 4.4, Protein 3.7
ASIAN-STYLE PUMPKIN SOUP.
Make and share this Asian-Style Pumpkin Soup. recipe from Food.com.
Provided by Sonya01
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium heat.
- Add the onion and cook, stirring for 5 mins or until softened.
- Add the pumpkin and stock and bring to the oil.
- Reduce heat to low.
- Simmer for 25 mins or until tender.
- Using a wand blender or a food processor, puree the pumpkin mixture.
- Return to pan over low heat.
- Add the coconut milk, fish sauce, lemon juice, chili sauce and sugar.
- Cook, stirring for 2 mins or until combined and heated through.
- Ladle into warmed bowls and top with snow pea spouts and basil.
- Serve.
Nutrition Facts : Calories 223.6, Fat 4.9, SaturatedFat 1.3, Cholesterol 8.2, Sodium 1113.1, Carbohydrate 38, Fiber 2.6, Sugar 13.4, Protein 10.9
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