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RECIPES OF PUERTO RICO
Jun 1, 2007

Category:Seasonal - Summer
Cuisine:Caribbean

Recipes From Puerto Rico

*Adobo
*Alcapurria
*Ajilimojili Sauce (Salsa de Ajilimojili)
*Assorted Root-Vegetable Soup (Sancocho)
*Avocado and Tomato Salad (Ensalada de Aguacate y Tomate)
*Basic Tropical Fruit Drink (Refresco Tropical Basico)
*Basic Vanilla Custard (Flan de Vainilla Basico)
*Basic Yellow Rice (Arroz Amarillo Basico)
*Caldo Santo
*Chayote Hash (Boronia de Chayote)
*Coconut Kisses (Besitos de Coco)
*Basic Recaito (Recaito Basico)
*Baked Puerto Rican Yam (Batata Asada)
*Butter-Rum Seafood Sauce (Salsa de Mantequilla y Ron para Mariscos)
*Chayote Salad (Ensalada de Chayote)
*Chayote Seafood Chowder (Sopa de Chayote y Mariscos)
*Chicken Cracklings (Chicharrones de Pollo)
*Chicken in Citrus Escabeche Sauce (Pollo en Escabeche de Frutas Citricas)
*Chicken Soup (Asopao de Pollo)
*Chicken with Macaroni (Macarrones con Pollo)
*Coconut Shrimp (Camarones con Coco)
*Cold Avocado Soup La Fortaleza (Sopa Fria de Aguacate Estilo La Fortaleza)
*Curried Casava and Crab Pasteles with Piquillo Red Pepper Sauce with Papaya and Mango Chutney
*Edgar's Bread pudding with Fruit Cocktail (Pudin Diplomatico de Edgar)
*Fish in Mojito Isleno Sauce (Pescado en Salsa de Mojito Isleno)
*Ginger and Soursop Sorbet (Sorbete de Gengibre y Guanabana)
*Guava Cheesecake (Bizocho de Cream con Guayaba)
*Honey-Rum Mousse (Mousse de Miel y Ron)
*Hot Rum Punch (Bul de Ron Caliente)
*Lobster Filling for Pasteles
*Monfongo con Caldo
*Orzo and Barley Pilaf (Pilaf de Orzo y Cebada)
*Paella Rio Mar
*Pickled Chicken (Pollo en Escabeche)
*Pickled Fish (Pescado en Escabeche)
*Pork and Eggplant Stew (Carne de Cerdo Guisada con Berenjena)
*Puerto Rican Jelly Roll (Brazo Gitano al Estilo Puertorriqueno)
*Puerto Rican Pot Roast (Carne Mechada al Estilo Puertorriqueno)
*Puerto Rican Steak and Onions (Bistec Encebollado)
*Sauteed Bananas with Orange Liqueur (Guineos Salteados con Licor de China)
*Scrambled Eggs with Salt Codfish (Bacalao con Huevos Revueltos)
*Shrimp, Papaya, and Avocado Platter (Plato de Camarones, Papaya, y Aguacate)
*Stuffed Chayotes (Chayotes Rellenos)
*Stuffed Italian Frying Peppers (Pimientos de Cocinar Rellenos)
*Traditional Dried Bean Stew (Habichuelas Secas Guisadas Tradicionales)
*Pasteles
*Pineapple Liqueur (Licor de Pina)
*Puerto Rican Fried Rice (Arroz Frito al Estilo Puertorriqueno)
*Puerto Rican Polenta (Funche Puertorriqueno)
*Puerto Rican White Cheese and Tomato Salad (Ensalada de Tomate y Queso Blanco Puertorriqueno)
*Pumpkin Custard (Flan de Calabaza)
*Rice-Flour Crepes Stuffed with Shrimp (Crepas de Harina de Arroz Rellenas de Camarones)
*Rice-Flour Fritters (Almojabanas)
*Rice with Coconut (Arroz con Coco)
*Polenta Gnocchi
*Traditional Pork Filling for Pasteles
*Rum and Banana Colada (Guineo Colada con Ron)
*Puerto Rican Yam Fries (Batatas Fritas)
*Roasted Chicken with Honey-Rum Glaze (Pollo Asado con Glaceado de Ron y Miel de Abejas)
*Soursop and Milk Drink (Champola de Guanabana)
*Traditional Garlic Dipping Sauce (Mojito de Ajo Tradicional)
*Traditional Pickled Green Bananas (Guineos Verdes en Escabeche)
*Tropical Gazpacho Fruit Soup (Gazpacho Tropical de Frutas)
*White Bean Soup (Sopa de Habichuelas Blancas)
*White Nonalcoholic Sangria (Sangria sin Alcohol Blanca)
*Mango Mojito (Mojito de Mango)		*Almond Cookies (Polvorones)
*Arturo's Christmas Punch (Bul de Navidad a lo Arturo)
*Baked Yellow Plantains (Maduros Asados)
*Basic Fried Yellow Plantains (Maduros Fritos)
*Basic Puerto Rican White Rice (Arroz Blanco Puertorriqueno Basico)
*Caribbean Kiss (Beso Caribeno)
*Cassava Chili (Chili de Yuca)
*Calypso Beans and Rice (Arroz y Habichuelas Calipso)
*Carnival Corn Bread (Pan de Maiz de Carnaval)
*Chicken and Rice with Asparagus and Tarragon (Arroz con Pollo con Esparragos y Estragon)
*Chicken Broth with Plantain Dumplings (Caldo de Pollo con Bolitas de Platano)
*Chicken Stew with Cinnamon (Pollo Guisado con Canela)
*Chicken with Papaya (Pollo con Papaya)
*Cilantro Aioli (Aioli de Cilantro)
*Cilantro Pesto (Pesto de Cilantro)
*Coconut Custard (Tembleque)
*Coconut Custard with Mango Sauce (Tembleque con Salsa de Mango)
*Coqui Rice (Arroz Coqui)
*Cornish Hens in Tamarind Sauce (Gallinitas en Salsa de Tamarindo)
*Cornsticks (Sorullitos de Maiz)
*Escabeche Sauce (Salsa de Esabeche)
*Five-Bean Stew (Cinco Habichuelas Guisadas)
*Ginger-Citrus Chicken (Pollo en Salsa de Gengibre y Frutas Citricas)
*Green Beans in Garlic Vinaigrette (Habichuelas Tiernas con Vinagreta de Ajo)
*Green Pigeon Pea Soup (Asopao de Gandules)
*Green Plantain Soup (Sopa de Platano Verde)
*Guava Butter (Mantequilla de Guayaba)
*Guava Hollandaise Sauce (Salsa Holandesa de Guayaba)
*Irma's Stovetop Custard (Natilla de Irma)
*Lamb Chops with Goat Cheese Crust
*Mallorca Bread (Pan de Mallorca)
*Mango and Passion Fruit Frozen Yogurt (Yogurt Congelado de Mango y Parcha)
*Mojito Isleno
*Papaya and Tarragon Sauce (Salsa de Papaya y Estragon)
*Papaya Shake Siglo Veinte (Batida de Papaya a lo Siglo Veinte)
*Passion Fruit Bread Pudding (Budin de Pan con Parcha)
*Passion Mimosa (Parcha Mimosa)
*Pickled Medallions of Taro Root (Medallones de Yautia en Escabeche)
*Pina Colada
*Pina Colada Cake (Bizcocho de Pina Colada)
*Pineapple Punch (Bul de Pina)
*Plantain Chips (Platanutres)
*Pork Loin in Tamarind Sauce (Pernil de Cerdo en Salsa de Tamarindo)
*Puerto Rican Chicken Noodle Soup (Sopa de Fideos y Pollo)
*Puerto Rican Rice Pudding (Arroz con Dulce)
*Puerto Rican Tamales (Guanimes)
*Quick Bean Stew (Habichuelas Guisadas Rapiditas)
*Rum Cake (Bizcocho de Ron)
*Rum Eggnog (Coquito)
*Roasted Yellow Plantains with Balsamic Vinegar (Amarillos con Vinagre Balsamico)
*Salt Codfish with Spinach (Bacalao con Espinacas)
*Sauteed Yellow Plantains with Parmesan Cheese (Amarillos con Queso Parmesano)
*Shredded Green Plantain Fritters (Aranitas de Platano)
*Shrimp Stew (Camarones a La Criolla)
*Stewed Okra (Quimbombo Guisado)
*Stovetop Coffee Flan (Flan de Cafe' Hecho en la Estufa)
*Stuffed Papaya (Papaya Rellena)
*Stuffed Tostones (Tostones Rellenos)
*Sweet-and-Sour Cassava (Yuca Agridulce)
*Swordfish Marinated in Recaito (Pez Espada Marinado en Recaito)
*Traditional Mofongo (Mofongo Tradicional)
*Traditional Tostones (Tostones Tradicionales)
*Tripe Soup (Mondongo)
*Plantain Soup Creole Style (Sopa de Platanos Estilo Criollisimo)
*Puerto Rican White Cheese Marinated in Fresh Herbs (Queso Blanco Puertorriqueno Marinado en Hierbas Frescas)
*Yellow Plantain and Meat Pie (Pastelon de Amarillos)		*Banana Bread (Pan de Guineo)
*Campobello Bread (Pan Campobello)
*Cassava Fries in Garlic Oil (Yuca con Mojo de Ajo)
*Chicken with Rice Aibonito (Arroz con Pollo a lo Aibonito)
*Coconut-Guava Cookies (Galletitas de Coco y Guayaba)
*Cold Mango and Rum Soup (Sopa Fria de Mango y Ron)
*Cold Taro Root Soup (Sopa Fria de Yautia)
*Epi's Pork Pot Roast (Pernil al Caldero al Estilo de Epi)
*Fish Sticks (Palitos de Pescado)
*Green Pigeon Pea and Orzo Salad (Ensalada de Gandules y Orzo)
*Guava Barbecue Sauce (Salsa de Guayaba para La Barbacoa)
*Guava Hidden Treasure (Tesoro de Guayaba Escondido)
*Guava Mousse (Mousse de Guayaba)
*Guava Turnovers (Pastelillos de Guayaba)
*Green Bananas in Balsamic Vinaigrette (Guineos Verdes con Vinagre Balsamico)
*Green Pigeon Pea and Carrot Salad (Ensalada de Gandules y Zanahorias)
*Green Sauce (Salsa Verde)
*Loiza Crab Burgers (Tortitas de Cangrejo de Loiza)
*Mamposteao Rice (Arroz Mamposteao)
*Mom's Fried Pork Chops (Chuletas Fritas al Estilo de Mami)
*Octopus Salad (Ensalada de Pulpo)
*Old San Juan Daiquiri (Daiquiri al Estilo del Viejo San Juan)
*Orange and Papaya Tart (Tarta de China y Papaya)
*Orange Wine (Vino de Chinas)
*Papaya and Garlic Soup (Sopa de Papaya y Ajo)
*Pork Ribs Glazed with Sofrito (Costillas de Cerdo Glaceadas con Sofrito)
*Puerto Rican Cannelloni Mines Style (Canelones Puertorriquenos al Estilo de Mines)
*Puerto Rican Roasted Suckling Pie (Lechon Asado Puertorriqueno)
*Puerto Rican Sangria (Sangria Criolla)
*Puerto Rican Sofrito
*Rice Salad (Ensalada de Arroz)
*Rice with Squid (Arroz con Calamares)
*Rice with Vienna Sausages (Arroz con Salchichas)
*Roasted Baby Suckling Pig with Guava Glaze (Lechon Asado con Glaceado de Guayaba)
*Roasted Chicken Stuffed with Mofongo (Pollo Asado Relleno con Mofongo)
*Roasted Pork Shoulder (Pernil de Cerdo al Horno)
*Salt Codfish Fritters (Bacalaitos)
*Salt Codfish Salad (Ensalada de Bacalao)
*Salt Codfish Stew (Bacalao Guisado)
*Sauteed Chayotes (Chayotes Salteados)
*Sofrito Dipping Sauce (Salsa de Sofrito)
*Soursop Terrine (Terina de Guanabana)
*Spiced Rum (Ron con Especias)
*Traditional Chicken Fricassee (Fricase de Pollo Tradicional)
*Traditional Chicken with Rice (Arroz con Pollo Tradicional)
*Traditional Corned Beef (Carne Bif Tradicional)
*Traditional Green Salad (Ensalada Verde Tradicional)
*Mango Magic (Magia de Mango)
*Mango Vinaigrette (Vinagreta de Mango)
*Meat Turnovers (Pastelillos de Carne)
*Mom's Potato Salad (Ensalada de Papa de Mami)
*New Plantain Dumplings Stuffed with Shrimp (Nuevo Mofongo Relleno de Camarones)
*Rum Collins
*Yellow Plantain Boats Stuffed with Beef Picadillo (Canoas de Platano Relleno de Carne)
*Yellow Rice with Crab (Arroz con Jueyes)
*Yellow Rice with Green Pigeon Peas (Arroz con Gandules)
*Yellow Rice with Shrimp and Mixed Vegetables (Arroz Amarillo con Camarones y Vegetales Mixtos)
*Villa Puerto Rico Passion Fruit and Raspberry Ginger Ale Cooler (Villa Puerto Rico Parcha y Gingerale de Frambuesa)
*White Cheese and Fruit Salad with Lemon-Honey Dressing (Ensalada de Queso Blanco y Frutas con Salsa de Miel y Limon)
*West Indian Pumpkin and Apple Soup (Sopa de Calabaza y Manzana)

 For some helpful Puerto Rican cooking related terms, click here. 

Roots and Pods Explained....
Achiote or annatto - a hard, terracotta-colored seed used powdered for its slightly acid, musty flavor.
Batata - a white sweet potato best peeled, with a mealy texture.
Calabaza - similar to pumpkin, with a dense, sweet flesh. Don't eat the peel.
Chayote - a creased-looking shiny green squash with little flavor. Don't eat the peel.
Malanga or Yautia - a root high in starch with light to dark purple flesh that turns gray and gluey when cooked. Unpeeled, thinly-sliced and deep fried, they make pretty purple-flecked chips.
Tamarindo - a bean-like pod with a sour-sharp-sweet flavored sticky paste interior also widely used in Indian and Asian curries. Don't use the pod.
Yuca - a potato-sized root with tough brown skin that needs peeling, with a white interior. Used to make flour and starches and a grainy, polenta-type meal, as well as a tapioca.

Some Cooking Terminology....
Adobo - a marinade or rub, of dry spices (pronounced - Ah-doh-bo'
Arepas - corncakes (pronounced - Ah-rea-pah's)
Batido - a chilled tropical fruit and milk shake (pronounced - Bah-tee-doh)
Ceviche - slices of raw fish 'cooked' in the acid of lime juice, onion and spices (pronounced Se-vee-shea)
Churrasco - seasoned barbecue of various meats and sausages (pronounced - shoe-rahs-ko'
Mofongo - a plantains-mashed-with-garlic-and-pork spread (pronounced - moh-phon-goh)
Mojo - a herb sauce of finely chopped cilantro or parsley with garlic, lemon and oil (pronounced - moh-ho)
Picadillo - spicy ground meat for stuffing or eating with rice. (pronounced - pee-kah-dee-jo'
Sofrito - a base made with sautéed onions, bell peppers, tomatoes, herbs and spices, the 'mirepoix' of Puerto Rican and most Spanish cooking (pronounced - soh-free-toh)
Tostones - twice-fried plantain chips (pronounced - toh's-toh-neh's)
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Posted: Friday June 1, 2007, 10:15 am
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