1948 con wonder Recipes

chicken pieces, rice, olive oil, sofrito sauce, water, sazon goya con culantro y achiote, adobo seasoning, chicken bouillon cube, tomato paste, cilantro, chopped fresh cilantro (to garnish )

boneless skinlesss chicken thighs, adobo with pepper, to taste, extra virgin olive oil, fresh garlic cloves, minced, onions, finely diced, green peppers, finely diced, water, sazon con azafran seasoning (comes in envelopes in a box, gives color and a distinct flavor to latin dishes), chicken bouillon cubes, goya pitted alcaparrado, sliced, grain rice, goya fancy sliced pimientos

rice, water, olive oil, tomato paste, sofrito sauce, green pigeon peas, undrained, sazon goya con culantro y achiote (to taste), oregano, cilantro, salt (to taste)

all-purpose flour, baking soda, baking powder, salt, butter, brown sugar, egg yolks, buttermilk, egg whites

butter, softened, brown sugar, vanilla extract, egg, all-purpose flour, baking soda, baking powder, plain yogurt

semi-sweet chocolate chips, butter, white sugar, eggs, all-purpose flour, salt, vanilla extract, chopped pecans, heavy cream, butter, semi-sweet chocolate chips

all-purpose flour, baking powder, softened butter, white sugar, eggs, vanilla extract, milk

graham crackers, broken into quarters, butter, margarine, white sugar, chopped walnuts , or to taste, milk chocolate chips

ground beef, cooked rice, brown sugar, chopped onion, ketchup, ketchup

dark beer, all-purpose flour, salt, cod fillets, cubed, vegetable oil for frying, corn tortillas, shredded cabbage, mayonnaise, salsa, lime, cut into wedges

skinless, boneless chicken breast halves, mayonnaise, chutney, curry powder, pepper, chopped pecans, seedless grapes, halved, chopped onion

pigeon peas, grain white rice, water (depends what type of rice if you use regular long grain rice it s 1 1/2 cups per 1 cup rice, i), pork , cut into little cubes like 1/2 inch big (like shoulder or boneless leg of , etc.), green bell pepper, finely minced, onion, finely minced, garlic cloves, mashed to a paste (through a garlic press), salt , to taste at least 2 tsp, ground cumin (to taste don tsp over do it for this dish or it will over power it), sazon goya con culantro y achiote, at least 1/4 cup olive oil (my grandmother prefers bacon grease or lard leftover from making fried pork rinds to cook this dish,) or lard (my grandmother prefers bacon grease or lard leftover from making fried pork rinds to cook this dish,) or bacon grease (my grandmother prefers bacon grease or lard leftover from making fried pork rinds to cook this dish,)

chicken strips, salsa con queso , cheetos, buttermilk, egg, cornstarch, salt, pepper

guacamole con tostadas, recipe from chef jeff martinez , el chile cafe y cantina, austin, ripe haas avocados, fresh tomato, chopped red onion, chopped cilantro, lime for spritzing

heavy whipping cream, white sugar, eggs, beaten, cake flour, salt, baking powder, vanilla essence, chocolate syrup (optional), chocolate chips (for garnishing, optional)

unsalted butter, softened, white sugar, egg, egg yolk, vanilla extract, almond extract, all-purpose flour, baking powder, salt, semisweet chocolate, chopped, butter, milk

light coconut milk, rice milk, maple syrup, rum-flavored extract, ground cinnamon, or more to taste, freshly grated nutmeg, or more to taste