1964 finocchio con latte forno Recipes

grain rice, sofrito sauce, sazon goya con culantro y achiote, vienna sausages , save the liquid for the rice, tomato sauce, salt , to taste, canola oil, water, pimento stuffed olives, capers

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 )

spaghetti (or linguini), chicken breasts (more or less ), sazon goya con culantro y achiote, ketchup, margarine, hispanic sour cream (such as la perfecta or sula)

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)

butter, instant coffee, vanilla, marshmallows, crisp rice cereal, white chocolate chips or 1/4 cup candy coating, melted

milk (no fat-reduced product), instant espresso coffee powder , heaped

chocolate cookie crumbs, butter, melted, heavy whipping cream, instant coffee granules, cream cheese, softened, sugar, eggs, vanilla, heavy whipping cream, semi-sweet chocolate chips

chocolate graham cracker crumbs, butter, melted, ground cinnamon, heavy whipping cream, instant coffee granules, cream cheese, softened, sugar, eggs, vanilla, heavy whipping cream, semi-sweet chocolate chips

boiling water, gelatin, instant coffee granules, cocoa, sugar, ca evaporated milk, vanilla

low-fat milk, instant coffee granules, sugar substitute (equals 2 tsp sugar), little hot water (not more than 1 tbsp)

instant coffee, hot milk, sugar or 45 (1 g) packets equal substitute, butter (softened ), eggs, flour, baking powder, salt, chopped pecans

sugar, cornstarch, low-fat milk, instant coffee (unprepared , i use medalgia d oro instant espresso powder), egg, marshmallows, vanilla extract, plain low-fat yogurt (low-fat or nonfat )

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

extra-virgin olive oil, divided, fresh ginger, peeled and sliced, garlic, diced shallots, sherry vinegar, orange juice, orange-flavored liqueur (recommended : cointreau), soy sauce, fresh rosemary, salt, pepper, tuna steaks, fennel seeds, coriander seeds, white peppercorns, egg whites, salt, extra-virgin olive oil, extra-virgin olive oil, shredded green cabbage, julienned red bell pepper, julienned jicama, snow peas , cut on bias, sliced carrot, sesame seeds, toasted