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)
Some people just don't
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Some are close and even
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Recipe: turkey and stuffing casserole by Donna G.
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discussions
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— layer deboned, broke up,
cooked turkey on bottom
of casserole dish. next
layer swiss cheese, next
layer a can of cream of
chicken soup. last layer
your leftover stuffing,
or you can use dry
stuffing from the box
mixed with some melted
butter/marg. and... more
Nov 26
Recipe: coquito recipe by Mimi L.
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— this is a beverege that
was originated in Puerto
rico..is like the eggnog
in america but with a
little kick to spice off
your mood for the
holidays..in P.R.
there is not holidays
without the coquito..but
be aware..too much will
make you climb wal... more
Recipe: Banana pops by Alayna J.
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—
this is the recipe for
banana pops:
Befor you start get out
your bananas and the
stuuf you want to cover
it with, chocolate,
vanilla, nuts,
sprinkles.
Freeze the bananas.
Then gte your bananas out
and cover it with heated
up choclate or vanilla
or... more
Recipe: Spaghetti Sauce by Mike F.
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0 discussions
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— The is a recipe my gramma
Marlatt would make when I
was child. It truly
is a different sauce, but
very good.2 large cans of
tomato juice2 small cans
tomato sauce2 small cans
tomato paste2 tsp basil4
tbsp parsley flakes4 tsp
salt ( I usually leav... more
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