Hispanic Emphasis Program Manager Cookbook National Hispanic Heritage Month


Dominican Mangu - Our Answer to Mashed Potatoes



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Dominican Mangu - Our Answer to Mashed Potatoes

4 green Platano bananas (remove the skin and cut in 3 inch pieces)

2 teaspoons of salt

1 cup of water

½ cup of whole milk

½ cup of cold water (place water in your refrigerator before using, so it is cold)

5 Tablespoons of American cheese or other cheese that you like (grated or cut into small pieces so it will blend well and melt easier)

½ stick of butter (cold)

5 strips of bacon

Salt to taste


In a large saucepan, place your cut Platano bananas and add sufficient room temperature water (or from tap) to cover the bananas for boiling. Add 2 teaspoon of salt to the water. Cook or boil the bananas for 20 or 25 minutes, until soft. You do not need to boil the water first, simply place the bananas on the stove with water to begin. Add additional water to replace the water that has boiled off, and with a lid now on the saucepan, cook for another 15 minutes. Remove from the stove and drain off the water in your saucepan completely. Mash the bananas with a potato masher (or something similar) adding the cold water from the refrigerator, ½ cup of whole milk and your cheese that you like (you may also add chopped sweet onions if you like). After this mixture has come to the consistency of what else mashed potatoes add ½ stick of lightly salted butter. In a frying pan, fry the 5 bacon strips. Drain off the fat from the bacon and add it to your already prepared Mangu, blending well with a wooden spoon. If you like, you may also cut the bacon into small pieces and add this also (this is optional).


-15-

GUATEMALA

ARROZ CON POLLO CHAPINA (Guatemala Style Chicken and Rice)

3 lbs chicken pieces, skin and fat discarded

1 Tbs. corn oil

1 tsp. salt

1/4 tsp. black pepper

1/2 cup chopped onion

1 garlic clove, chopped fine

1/2 cup chopped ripe tomato

1 1/2 cups raw rice

1 cup sliced carrots

1/3 cup stuffed green olives

1 Tbs. caper

2 1/2 cups chicken broth

1 cup green peas

1/2 cup sweet red pimiento, cut into strips

1 hard cooked egg, sliced

2 Tbs. grated Parmesan cheese


In a large skillet brown the chicken in the oil over medium heat for 20 minutes. Sprinkle with 1/2 tsp. salt and the black pepper. Remove the chicken and set aside. In the same skillet with the chicken fat, fry the onion, garlic and tomato for 2 minutes. Add the rice and fry for 2 minutes more. Add the carrots, olives and capers and mix everything together. Pour in the broth and chicken pieces. Bring to a boil, reduce heat to low, cover skillet and simmer until broth has been absorbed, about 10 minutes. Add the green peas. Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape. Bake in a 300F oven for 30 minutes. Fluff up the mixture once or twice during the baking time. Serve warm. Decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese. The rice should be dry, loose and not sticky. Serve with fried ripe plantain slices, a hot salsa and pickled vegetables. Serves 6
ARROZ GUATEMALTECO (Guatemala Style Rice)

2 cups long grain rice

2 Tbs. oil

1 cup mixed vegetables (carrots, celery, sweet red peppers, finely chopped, and green peas)

Salt and pepper to taste

4 cups chicken stock

Heat oil in heavy saucepan and add rice. Sauté lightly until rice has absorbed the oil, being careful not to let it color. Add mixed vegetables, salt, pepper, and chicken stock. Bring to a boil, cover, and reduce heat to low. Cook for about 20 minutes until rice is tender and the liquid has been absorbed. Serves 6-8

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HONDURAS

PLANTAIN PANCAKES


3 very ripe plantains

3 tbsp. flour

4 tbsp. melted butter

2/3 cup cooked beans

2/3 cup shortening or lard
Boil and mash plantains; add flour and butter and mix thoroughly. Fry the beans in 1 tbsp. shortening for about 5 minutes. Heat remaining shortening in another frying pan, add plantain mixture, 1 tbsp. at a time, and spread with a fork so that it will take the shape of a small pancake. Fry the "pancakes" for about 5 minutes, place a teaspoon of the fried beans on each and fold. Fry the stuffed pancakes, covered, three minutes on each side or until brown.


M

EXICO




Spicy Black Bean Chili with Tortilla Chips

1 pound black beans

1/8 vegetable oil

2 medium onions, chopped (about 4 cups) use one red and one white)

8 large garlic cloves, chopped

3 jalapeños chilies, seeded, chopped

1/4 cup chili powder (Ancho chili powder)

1 Anaheim pepper, chopped, seeded) (another addition)

4 t ground cumin

1 28-ounce can Italian plum tomatoes with juices, chopped

2-1/2 cups or more of water1 T. sugar or sugar substitute

1 t minced canned chipotle chili in adobo sauce


Tortilla chips

Fat Free sour cream

-17-

Mexican Lasagna
Hamburger Ricotta cheese

pack of Taco Seasoning Sour Cream

Can of Spaghetti sauce Lasagna noodles

Can of Olives/Whole Monterey Jack (white cheese)/Cheddar (yellow cheese)


1. Cook hamburger meat, add taco seasoning, drain oil.

2. (Mix entire cup of Sour Cream)

3. Layer dish with Dry Lasagna Noodles

4. Cover Noodles with Spaghetti sauce

5. Add hamburger meat, add ricotta

6. Drain Olives - Add olives

7. Shred Cheese- Add cheese

8. REPEAT layer from step 3.

9. Dry Noodles
Cover with aluminum. Bake at 350 for 1 hour.

Serve with potato salad and French bread.



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