PASTELóN (SWEET PLANTAIN "LASAGNA")
A lsweet Latin dish. No noodles here. Plantains are used in it's place. The plantains should be ripe with black spots. Cut the ends off then slice down the side to peel the skin off. Dawn a coworker gave me this recipe which I tweaked. A traditional Dominican/ Puerto Rican meal that's sweet, savory, spicy, cheesy, and tangy. You can add corn kernel, peas, cut string beans. This is very versatile let your imagination take over. We like heat so I added some chipotles in adobo sauce. Chorizo would be interesting in this as well.
Provided by Rita1652
Categories One Dish Meal
Time 1h30m
Yield 15 serving(s)
Number Of Ingredients 23
Steps:
- Heat a large deep skillet add oil of choice, enough to generously cover the bottom of your pan. Fry the plantains till they are a golden and just a little crispy on both sides. Remove from pan and set aside on paper towel. Repeat until all are fried and slightly crispy.
- Add annatto oil to the same skillet add the ground meat of choice, garlic, onions, peppers, cilantro and or parsley, cooking over medium heat till meat is browned.
- Add adobo, oregano, cumin, vinegar, bay leaf, olives, raisins, and tomato sauce. Season with black pepper to taste and salt to taste. Simmer 20 minutes. Remove and discard bay leaf.
- Preheat oven to 350 degrees.
- Butter or oil using the coconut oil from the fried plantains a 9x12 casserole pan.
- Place half the plantain in a single layer and press down on them to fill all gaps.
- Top with half the meat mixture.
- Sprinkle half the cheese over the meat mixture.
- Press the remaining plantains to flatten.
- Place the flattened plantains on the cheese, top with remained meat mixture then cheese.
- Mix the eggs with the milk. Pour the egg evenly over the the dish, let it sit for a few minutes allow the egg to soak inches.
- If you like cheese like i do go ahead and sprinkle additional cheese on top.
- Bake in the oven at 350 degrees for 30 minutes.
- Let rest 15-20 minutes before slicing.
Nutrition Facts : Calories 389.9, Fat 20.3, SaturatedFat 8.9, Cholesterol 137.7, Sodium 213.9, Carbohydrate 29.4, Fiber 2.4, Sugar 14.8, Protein 24.3
PASTELóN RECIPE BY TASTY
Pastelón is a Puerto Rican dish with many interpretations across the island. Our version nestles thinly sliced, fried sweet plantains between layers of savory ground beef and mozzarella cheese. The beef mixture can be made a day before assembling the pastelón--just refrigerate until ready to use!
Provided by Tikeyah Whittle
Categories Lunch
Time 3h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers, garlic, oregano, and cumin. Pulse until combined. The sofrito should have the consistency of a tapenade.
- Heat ¼ cup (60 ml) of canola oil in a large pan over medium heat. Once the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives to the pan and stir to combine.
- Add the ground beef to the pan and cook until no longer pink, about 7 minutes. Season with the ½ teaspoon salt.
- Add 1 teaspoon of adobo seasoning, the Sazón seasoning, and the tomato sauce and stir to combine. Cook, stirring occasionally, until most of the liquid is absorbed into the meat, about 7 minutes. Transfer the beef mixture to a medium bowl with a slotted spoon, discarding any excess liquid. Wipe out the pan with a paper towel and set aside.
- Peel the plantains, cut in half crosswise, then slice each half lengthwise to get 4 thin slices.
- Heat the remaining cup of canola oil in the same pan over medium-high heat until the oil starts to shimmer. Test one plantain slice in the oil--if it bubbles and sizzles, the oil is ready.
- Fry the plantains in batches until they are lightly browned on the edges and tender in the centers, 4-5 minutes, turning occasionally with a fork. Transfer to a paper towel-lined plate to drain. Season on both sides with salt.
- Preheat the oven to 350°F (180°C).
- Arrange a single layer of plantains in the bottom of an 8-inch square baking dish. Using a slotted spoon, top with about half of the meat mixture. Sprinkle 1 cup of mozzarella over the meat sauce. Repeat with more plantains, the remaining meat sauce, and another cup of mozzarella. Finish with the remaining plantains.
- In a medium bowl, beat the eggs with the remaining teaspoon of adobo seasoning.
- Pour the egg mixture over the plantains, then cover the baking dish with foil.
- Bake the pastelón until the eggs are set and the cheese is bubbly, about 25 minutes. Remove from oven and turn the oven to broil. Uncover the dish and sprinkle the remaining cup of mozzarella over the top. Broil for 5 minutes, or until cheese on top is golden brown. Let rest for 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 1217 calories, Carbohydrate 78 grams, Fat 85 grams, Fiber 11 grams, Protein 44 grams, Sugar 33 grams
PASTELóN
Pastelón is a layered Puerto Rican casserole of plantains, cheese and picadillo, a tomato-based ground beef mixture seasoned with onions, peppers, herbs and spices. The dish is often referred to as Puerto Rican lasagna, and to say there is only one real recipe for pastelón would be like saying there's only one true lasagna. Variations abound! Some cooks boil the plantains and make a mash with taro; others fry them until they're sweet and crisp. Nearly any mild, meltable cheese may be used, though there is debate over whether or not to add raisins. This recipe is adapted from from Natalia Vallejo, chef and owner of Cocina al Fondo in Santurce, Puerto Rico. She doesn't serve pastelón at her restaurant, but she grew up eating it. Her version includes fried plantains, mozzarella, fresh tomatoes and raisins, because she says "Puerto Ricans like that sweet-and-salty mix."
Provided by Daniela Galarza
Categories dinner, casseroles, meat, vegetables, main course
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 25
Steps:
- Prepare the plantains: Line a sheet pan with paper towels; set aside. Cut off the ends of each plantain. With the tip of a knife, score plantains lengthwise and peel off the skin. Using a serrated knife or chef's knife, cut each plantain in half lengthwise, and then halve again lengthwise so you end up with 24 long slices. (If some of the slices break or are unevenly shaped, that's OK! Carry on.)
- In a large cast-iron or heavy skillet, heat 1 cup oil over medium-high to between 350 and 375 degrees. Working with 4 to 6 slices at a time, depending on what fits, fry plantains until deep golden brown, turning halfway through, about 6 minutes total. Transfer fried plantains to the prepared sheet pan and cook remaining plantains; set aside. (Let oil cool, then strain and reserve for another use.)
- Prepare the sofrito: Put onion, bell pepper, ají dulce chiles (if using), garlic, cilantro and culantro (if using), in a food processor; blend until it becomes a rough, wet purée. (You should have about 1 cup sofrito).
- Prepare the picadillo: In a large, heavy skillet, heat 2 tablespoons oil over medium until it shimmers. Add the sofrito and cook, stirring often, until purée thickens and starts to brown, about 5 minutes. Add the beef and stir in the salt, pepper, cumin, paprika and oregano. Cook, stirring occasionally, until beef is evenly cooked and no longer pink, about 8 minutes. Turn off heat. Push meat mixture to one side, and carefully tilt skillet so that the fat from the meat collects at the bottom of the tilted pan; spoon off and discard as much of this excess fat as you can.
- Return the skillet to medium heat. Add the chopped tomatoes, wine and tomato paste and cook, stirring occasionally, until tomatoes fall apart and the liquid starts to reduce, about 10 minutes. Turn off heat and stir in olives and raisins, if using. Season to taste with salt and pepper. (Picadillo can be made up to 2 days in advance. Rewarm it in a pan on the stove before proceeding with recipe.)
- Prepare the pastelón: Heat the oven to 350 degrees. Grease a 9-by-13-inch glass baking dish with butter. Whisk the eggs with a pinch of salt and set aside.
- Lay half the fried plantain slices along the bottom of the baking dish crosswise, piecing any broken pieces together to form an even layer. (If there are small gaps in the plantain layer, this is OK.) Top with half the picadillo (about 2 cups), smoothing it into an even layer, then sprinkle half the cheese on top in an even layer. Repeat with another layer of plantains then the remaining picadillo. Pour the whisked eggs evenly over the picadillo layer and spread it so it settles down into the pastelón. Sprinkle the remaining cheese on top.
- Bake the pastelón until the egg is cooked, the cheese is melted and the layers are set, 20 to 30 minutes. Cut into squares and serve hot.
PASTELóN (SWEET PLANTAIN 'LASAGNA') WITH RADISH SALSA RECIPE
Traditional pastelón is kind of like a Latin American lasagna, layering fried plantains with a spiced ground beef filling and melty white cheese. This version is vegetarian-friendly, using spicy red beans for the filling and served with a crunchy, refreshing radish salsa.
Provided by Lauren Rothman
Categories Entree Dinner Mains Pasta
Time 1h40m
Yield 6
Number Of Ingredients 24
Steps:
- Adjust oven rack to lower middle position and preheat oven to 375°F. Return dutch oven to medium-high heat until oil is shimmering. Add onion, bell pepper, half of jalapeño pepper, half of garlic, and half of cilantro and cook, stirring occasionally, until vegetables begin to sweat but do not brown, about 4 minutes. Add cumin, coriander, oregano, and chipotles and cook, stirring, for 2 minutes. Add kidney beans, tomato sauce, water, bay leaf, raisins, olives, and radish greens. Add 1 teaspoon salt. Simmer beans until most of the liquid is absorbed, about 25 minutes. Season to taste.
- While pastelón bakes, make radish salsa. Combine chopped radishes, remaining chopped garlic, jalapeño, cilantro, and vinegar in a small both and stir to combine. Season to taste with salt and pepper.
- Cut pastelón into squares and serve with radish salsa.
Nutrition Facts : Calories 825 kcal, Carbohydrate 103 g, Cholesterol 134 mg, Fiber 12 g, Protein 26 g, SaturatedFat 11 g, Sodium 1532 mg, Sugar 45 g, Fat 39 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
PUERTO RICAN PLANTAIN LASAGNA
THE TYPICAL name for this Puerto Rican dish is Pastelon; layered fried plantains with beef Bolognese and cheese. I have created a healthier vegetarian version by baking the plantains and using Trader Joe's Soy Chorizo instead of beef Bolognese. Most Latin countries have their unique version of chorizo, which is a type of spicy sausage. Trader Joe's Soy Chorizo is a Mexican version that has the consistency of ground beef combined with chile and hot spices. It's important to use ripe plantains for this dish, because when ripened they are sweeter and softer. This dish is a type of fusion where Italian meets Latino for combustible flavor that is sweet and spicy blending together into a culinary bliss.
Provided by Vegetarian Hostess
Categories One Dish Meal
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- Coat a large baking pan with cooking spray.
- Arrange cut plantains into a single layer. Lightly salt and coat with cooking spray. The salt will bring out the sweet flavor of the plantains.
- Bake for 7 minutes on each side, or until plantains are golden brown and very tender.
- Once done, set aside to be used later to layer the lasagna.
- Lower the oven temperature to 350°F.
- Heat oil in a large saucepot over a medium high flame. Add onions; sauté until onions are tender. Add pepper and stir for another few minutes until peppers soften.
- Add the Soy Chorizo and 1-cup tomato sauce to the mixture and stir well. Reduce heat to a medium flame and simmer covered for another 5-7 minutes.
- To assemble Pastelon: In a 13 x 9 x 2-inch baking pan, spread remaining ¼ cup tomato sauce. Then layer with plantains. Spread chorizo mixture on top of plantains. Layer with a handful of cheese. Repeat layers until the last layer is cheese. You will most likely get three layers.
- In a separate bowl, thoroughly beat eggs with milk. Pour evenly over the Pastelón. Let sit for a minute allowing the egg mixture to soak inches Top off with just a bit more cheese.
- Cover and bake for 20 minutes. Remove cover and let bake another 7 minutes.
Nutrition Facts : Calories 444.4, Fat 13.2, SaturatedFat 6.6, Cholesterol 105, Sodium 389.9, Carbohydrate 76.8, Fiber 6.2, Sugar 36.4, Protein 13.1
PLANTAIN LASAGNA
Layers of soft sweet plantains, tasty meat sauce, and gooey cheese. A combination that is totally to die for! You will want to make to make this Plantain Lasagna again and again.
Provided by Precious Nkeih of preciouscore.com
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Peel plantains then cut each one across into 4 slices.
- Place oil in a large frying pan up to 1 inch and heat up for about 6 minutes. Place the plantain slices flat into the oil and fry on each side for about 2-3 minutes. Note: I fried my plantains in 4 batches.
- In another pan, place 1 teaspoon of oil and heat up. Add the onion and garlic and saute until fragrant. Add the ground beef and cook while breaking up with a wooden spoon. Once the beef is all broken up, and brown, add the tomatoes, salt, bouillon powder (or stock cubes) and white pepper. Cook until the tomato slightly wilts - about 5 minutes. Add the green onions and chopped bell pepper and mix. Turn off the heat.
- Rub some oil all over an 8 by 11 baking pan. Cover the bottom of the pan with half of the plantains making sure to cover the entire bottom of the pan. Cover the plantains with half of the meat sauce making sure to spread the meat sauce evenly and press down. Then cover the meat sauce with half of the cheese. Press the cheese down well. Repeat the process - plantains, meat then cheese.
- Bake in preheated oven at 400 degrees F (200 degrees C) until the cheese is melty and bubbly - about 15 minutes. Serve warm.
Nutrition Facts : Calories 628 kcal, Carbohydrate 44 g, Protein 51 g, Fat 28 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 147 mg, Sodium 1049 mg, Fiber 3 g, Sugar 24 g, UnsaturatedFat 11 g, ServingSize 1 serving
SWEET PLANTAIN LASAGNA
Sweet Plantain Lasagna, also known as Pastelón, is a sweet and savory Puerto Rican dish and a delicious alternative to classic lasagna. This gluten free, island recipe uses ripe plantains, instead of pasta noodles, which are fried until golden, bright yellow and fragrant. Puerto Rican Lasagna is the perfect make ahead meal, guaranteed to please a crowd.
Provided by Lauren Harris
Categories Main Dish
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Heat just enough cooking oil in a large, deep skillet over medium heat so that it will cover the plantains. Once water sizzles when sprinkled over the oil, add the plantains so that they are not touching. You will need to work in batches. Cook until they turn brighter yellow and are lightly browned. Remove to a paper towel lined plate. Set aside.
- Drain all but 1 tablespoon of the oil out of the pan and return to the stovetop. Add the diced onion and garlic. Cook for 2 minutes, stirring frequently.
- Add the ground beef, adobo, cumin, and oregano. Cook until the beef is no longer pink. Stir in the sauce, cilantro and golden raisins. Taste and adjust seasoning, as needed.
- Place a layer of plantains in the bottom of a large baking dish. The one that I use is 12.5 x 8.5-inches. There may be some space between them and that's okay but you can also mash them some, if you'd like.
- Top the plantains with half of the beef mixture.
- Top the beef with 1 1/2 cups of the cheese.
- Add another layer of plantains, the remaining beef and another 1 1/2 cups of cheese. Top with a final layer of plantains and 1 cup of cheese.
- Cover with aluminum foil and bake for 30 minutes, or until heated throughout.
- Top with minced fresh basil and serve hot.
Nutrition Facts : ServingSize 1 serving, Calories 616 kcal, Carbohydrate 55 g, Protein 39 g, Fat 29 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 127 mg, Sodium 1339 mg, Fiber 5 g, Sugar 28 g
More about "pastelÓn sweet plantain lasagna food"
GOLDEN LASAGNA: A TWIST ON PASTELóN (SWEET PLANTAIN LASAGNA)
From thatorganicmom.com
Cuisine Latin AmericanEstimated Reading Time 4 minsCategory Main Course
VEGAN PASTELON (PLANTAIN LASAGNA) - HEALTHIER STEPS
From healthiersteps.com
Ratings 1Category Main CourseCuisine Puerto RicanTotal Time 50 mins
- Heat 2 tablespoons of coconut oil in a large skillet, and lightly fry plantains until golden brown on both sides, then set aside.
- Heat remaining oil in a skillet over medium-high heat, add onion, garlic, bell pepper, and green seasoning, and cook, while stirring, until onion is soft, for about 2 minutes.
PASTELóN (SWEET PLANTAIN LASAGNA) - DELISH D'LITES
From delishdlites.com
5/5 (3)Servings 6Cuisine Puerto RicanTotal Time 1 hr 10 mins
PASTELON (PUERTO RICAN LASAGNA) | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
5/5
PASTELON (SWEET PLANTAIN LASAGNA) - ROSIE'S COCINA
From rosies-cocina.weebly.com
PASTELON (SWEET PLANTAIN LASAGNA) - FLAVORS FOOD TOURS ...
From sanjuanfoodtours.com
HEALTHIER PASTELóN (PUERTO RICAN PLANTAIN "LASAGNA ...
From senseandedibility.com
Ratings 17Category Dinner, Entree, MainsCuisine Puerto Rican/HispanicTotal Time 1 hr
- In a 3 quart caldero or dutch oven, heat the olive oil over medium-high heat. Once the oil begins to shimmer, add the ground turkey. Sprinkle the adobo, sazón, and black pepper evenly over the meat to season it.
- After peeling your yellow plantains, use a knife to slice them into 1" thick rounds. In a pot or mixing bowl, use a potato masher or a sturdy fork to mash the plantains smooth. The plantains should look like mashed potatoes.
- In a small mixing bowl vigorously beat the eggs and baking soda together. Set this aside while you begin assembling the pastelón.
- Preheat your oven to 350°F.Begin assembling your pastelón by spreading half of the ground turkey picadillo on the layer of mashed plantains you smoothed out earlier. Top the picadillo with a cup of the shredded mozz.
PASTELON (PLANTAIN LASAGNA) - IMMACULATE BITES
From africanbites.com
4.8/5 (13)Total Time 1 hr 40 minsCategory MainCalories 451 per serving
- Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back. Slice the plantains horizontally into 4-5 pieces depending on plantains. You may either fry or bake the plantains. I prefer frying.
- Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking.
- Spray a baking sheet and place plantains on them in a single layer; spray lightly over the plantains using the canola oil spray and bake at 400 degrees F, turning over slices, after 8 minutes for about 12- 20 minutes or till plantains turn slightly brown.
- Next add about 1-2 tablespoons of oil in a skillet followed by onions, garlic, cumin, smoked paprika, cayenne, oregano, coriander and sweat for about a minute.
CUBAN-INSPIRED PUERTO RICAN SWEET PLANTAIN LASAGNA - THE ...
From natashalh.com
4.7/5 (3)Estimated Reading Time 8 minsServings 1
- Pour or spray a light coating of cooking oil into a large, heavy bottom skillet (I used my 12" skillet) and heat on a medium-high burner until the oil is hot and shimmering.
- Add the ground beef and spread it out as much as possible. It should sizzle when it hits the pan. If it doesn't, the pan isn't hot enough.
- Allow the beef to brown without stirring it for a couple of minutes, or until it has browned nicely on the bottom, and then flip/stir it around and reduce the heat to medium.
- Allow the beef to cook, stirring as needed, until fully browned. This should only take 6 or 7 minutes, maybe less, but the amount of time needed depends on your pot, stove, and the quantity/initial temperature of the beef you're using.
PLANTAIN LASAGNA (PASTELóN)(DAIRY FREE) - THAT GIRL COOKS ...
From thatgirlcookshealthy.com
5/5 (7)Total Time 1 hrCategory DinnerCalories 787 per serving
- Meanwhile, melt 2 tbsp of coconut oil in a large skillet on medium heat then proceed to saute the onion, garlic, and minced bell pepper - this is the sofrito!! along with the cilantro until soft and translucent.
TURKEY PASTELóN (SWEET PLANTAIN LASAGNA) - SKINNYTASTE
From skinnytaste.com
4.6/5 (5)Total Time 1 hr 35 minsCategory DinnerCalories 282 per serving
- Add the chopped onions, garlic, pepper, tomato and cilantro and continue cooking on a low heat.
- Add alcaparrado (or olives and capers) and about 2 tbsp of the brine (this adds great flavor) cumin, oregano, bay leaves, and more salt if needed.
PASTELóN - DOMINICAN SWEET PLANTAIN LASAGNA - BELQUI'S TWIST
From belquistwist.com
5/5 (3)Category Dinner, Main Course
- As its almost all the way browned, add the lime juice, soy sauce, garlic, adobo, oregano and salad olives. Stir well.
- Add tomato sauce and cilantro, stir well and allow for liquid to evaporate. You'll see more oil than water in the skillet at that point.
VEGAN PASTELóN (PUERTO RICAN PLANTAIN "LASAGNA") - SENSE ...
From senseandedibility.com
Ratings 20Category Dinner, Main CourseCuisine Puerto Rican/HispanicTotal Time 1 hr 30 mins
- Preheat your oven to 350°F (177°C). Set out a 9x13x3-inch casserole dish in which to assemble to pastelón later.
- Use a knife to cut off both ends of the plantains. Take the tip of your knife and cut a slit down the back of the plantain. Peel the plantain as you would an eating banana. Place your hand flat over the peeled plantain. Slice the plantain into 1/8 to 1/4- inch thick slabs by carefully running the knife down the length of the banana.
- In a caldero, heat a half-tablespoon of vegetable oil over medium-high heat.When the oil begins to shimmer, add the ground "meat". Use a wooden spoon to break up the "meat" and allow it to brown for 3-4 minutes, stirring occasionally.
- Create a base-layer of plantain slices in the bottom of your baking dish. Sprinkle the first layer of plantains with 1/2 cup of the vegan cheese.
PASTELON (PUERTO RICAN SWEET PLANTAIN LASAGNA) - THE NOSHERY
From thenoshery.com
4.4/5 (27)Total Time 50 minsCategory CasseroleCalories 372 per serving
- Heat a large frying pan with vegetable oil, just enough to coat the bottom. Fry plantains for 2-3 minutes on each side or until golden and slightly crispy. Drain on a plate with paper towel, set aside.
- To assemble pastelon: Take your prepared square pan, start with a layer of plantains, then beef, then a fistful of cheese, repeat. You want to finish with cheese and plantains. Beat 3 eggs with 2 Tbs of milk, pour over the pastelón. Let it sit for a minute allowing the egg to soak in. Top off with just a bit more cheese.
PASTELóN AINT YO MAMA'S LASAGNA! FLAVORFUL RECIPE BY THE ...
From thesoulfoodpot.com
Ratings 2Calories 265 per servingCategory Main Course
PASTELON, PUERTO RICAN PLANTAIN LASAGNA - RECIPES - SUR LE ...
From surleplat.com
Total Time 30 mins
BEST PASTELóN RECIPE — HOW TO MAKE PASTELóN
From delish.com
Cuisine Comfort FoodCategory Vegetarian, Weeknight Meals, DinnerOccupation Recipe DeveloperTotal Time 2 hrs 15 mins
PASTELóN (SWEET PLANTAIN LASAGNA) | RECIPE | COOKING ...
From pinterest.com
5/5 (3)Estimated Reading Time 4 minsServings 6Total Time 1 hr 10 mins
PLANTAIN LASAGNA PASTELóN RECIPE | VITACOST BLOG
From vitacost.com
Servings 8Calories 489 per servingTotal Time 1 hr 30 mins
GUILT FREE PASTELóN (SWEET PLANTAIN "LASAGNA") - DELISH D ...
From delishdlites.com
Reviews 4Estimated Reading Time 4 mins
PASTELóN, PUERTO RICAN PLANTAIN LASAGNA - AMIGOFOODS
From blog.amigofoods.com
Estimated Reading Time 7 mins
PASTELóN - PUERTO RICAN SWEET PLANTAIN LASAGNA - NATA ...
From nataknowsbest.com
Category Casserole, Dinner, RecipesCalories 300 per serving
HOMEMADE PASTELóN (PUERTO RICAN LASAGNA) - COOK GEM
From cookgem.com
Total Time 1 hrCalories 615 per serving
DUCK & SWEET PLANTAIN RECIPE - MAPLE LEAF FARMS
From mapleleaffarms.com
Cuisine EuropeTotal Time 1 hr 30 minsCategory Main Dish
PASTELóN DE PLATANO MADURO: DOMINICAN LASAGNA – KATYA ...
From katyaweissandersson.com
Estimated Reading Time 4 mins
PASTELóN (SWEET PLANTAIN "LASAGNA") - THE NOSHERY ...
From pinterest.ca
DUCK & SWEET PLANTAIN LASAGNA PASTELON – RECIPES FOR CLUB ...
From recipes.clubandresortchef.com
PASTELON RECIPE (PUERTO RICAN PLANTAIN LASAGNA)
From modernmami.com
LEE COOKS, MARGY EATS: PASTELON (PUERTO RICAN LASAGNA)
From leecooks.blogspot.com
PUERTO RICAN PASTELON | SWEET PLANTAIN LASAGNA - YOUTUBE
From youtube.com
PASTELóN (SWEET PLANTAIN LASAGNA) | RECIPE | BAKED DISHES ...
From pinterest.com
PASTELON (PUERTO RICAN SWEET PLANTAIN LASAGNA) - STOCK ...
From pixtastock.com
PASTELON RECIPE CUBAN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PUERTO RICAN RECIPES - SERIOUS EATS
From seriouseats.com
PASTELON DE PLATANO MADURO RECIPE (PLANTAIN LASAGNA): AN ...
From 30seconds.com
PASTELóN (SWEET PLANTAIN LASAGNA) | RECIPE | BORICUA ...
From pinterest.ca
SWEET PLANTAIN LASAGNA RECIPE | SANTE BLOG
From santeesthetic.com
PASTELóN (SWEET PLANTAIN “LASAGNA”) - FOOD.ONCRAZE.COM
From food.oncraze.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love