Puerto Rican Macaroni Salad Recipe 425 Food

PUERTO RICAN MACARONI SALAD

Steps:

• Boil maccaroni and eggs.
• Then cut green olives, pepper, eggs, span and onions.
• Add the seasonings and mayo.
• Refrigerate for about one hour and then serve cold.

WALTER'S POTATO SALAD

Steps:

• Boil potatoes in salted water until tender. Drain.
• Add egg, bell pepper, onion and pimientos.
• Fold in mayo (do not overmix).
• Add pepper to taste.

PUERTO RICAN CHICKPEA SALAD

Steps:

• In a large bowl, combine the chickpeas, celery, bell peppers, onion, garlic, and cilantro. Season with vinegar, lime juice, olive oil, cumin, and salt and pepper. Combine all ingredients well and adjust the seasoning if necessary.

ENSALADA DE CAMARONES (PUERTO RICAN SHRIMP SALAD)

Steps:

• Peel and cut potatoes in cubes.
• In a large kettle, cover potatoes with water, add the salt and bring the potatoes to a boil.
• Cook until potatoes are tender; drain and cool.
• Chop shrimp and pimentos into small pieces.
• In a large salad bowl, combine cooled potatoes, shrimp, pimentos, crushed pineapple, peas, mayonnaise, and salt (to taste).
• Garnish with olives in the form of a clock (with one at each hour and one in the middle).
• Chill before serving.

SOFRITO....PUERTO RICAN

Steps:

• You may have to do this in batches depending on the size of your food processor.
• Add onion to the food processor and let blend until smooth.
• Then add tomatoes and let blend until smooth.
• Then add the rest of the ingredients and let blend until smooth.
• Refridgerate promptly.
• This last for about 2 days in the fridge, freezing is highly recommended.
• The best way to freeze this is in ice cube trays to make it convenient or small snack sized baggies.
• *this makes a large batch*.