1 can sweetened condensed milk
1 can evaporated milk
6 egg yolks
2 cups sugar
1 cup water
1 tsp. vanilla
½ cup white rum
1) Mix the sugar and water together over very low heat, stirring constantly until the sugar dissolves – about 3 minutes. It has to be just low enough so that the sugar doesn’t caramelize, but makes a thick sugary water.
2) Put the egg yolks in a blender and mix with the condensed milk.
3) Slowly add the evaporated milk and mix completely.
4) Flavor with the vanilla.
5) Pour the mixture into the sugar-water and mix together.
6) Finally stir in the rum (as a preservative. =D)
Makes about 5 cups, or two and a half bottles.
1⁄4 cup onion, grated
2 tablespoons butter
1⁄4 teaspoon dried oregano
1⁄2 teaspoon salt
2 garlic cloves, crushed
1 (28 ounce) can crushed tomatoes
1⁄4 teaspoon sugar
1 tablespoon olive oil
2 tablespoons fresh basil, chopped
Melt butter in saucepan over medium heat. Add 1/4 cup grated onion. Sauté 2 minutes. Add oregano and 1/2 tsp. salt. Cook with stirring 3 minutes until onions begin to brown. Add crushed garlic. Cook 30 seconds. Add crushed tomatoes and sugar. Turn heat to high and cook with stirring until simmering. Turn heat to medium low. Simmer 10 minutes. Remove from heat. Stir in olive oil and basil. Season with salt and pepper to taste. Serve over pasta.
1/2 cup butter, softened
2/3 cup light brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon table salt
1 1/2 cups rolled oats
3/4 cup raisins
1. Preheat the oven to 350F
2. In a large bowl, cream together butter, sugar, egg, and vanilla.
3. In a separate bowl, combine flour, baking soda, cinnamon, salt, and nutmeg until well mixed.
4. Mix the flour mixture into the butter mixture.
5. Stir in the oats and raisins until well incorporated.
6. Line a baking sheet with parchment or wax paper.
7. Scoop the dough into even balls on the parchment paper, about two inches apart (you may need more than one baking sheet depending on the size of the cookies you make).
8. Bake for 10 to 12 minutes, removing them when they are golden around the edges.
9. Let sit on the hot baking sheet for 5 minutes before transferring to a cooling rack.
Recipe adapted from Food.com
¼ lb. Flank steak, cubed into bite-size pieces
½ lb. Pork loin, cubed into bite-sized pieces
4 cups chicken broth
1/4 cup red wine
¼ cup boniato (sweet potato) peeled and cubed
¼ cup yuca (cassava) peeled and cubed
¼ cup fresh pumpkin (or butternut squash) peeled and cubed
1 ripe plantain, peeled and cubed
1 ear of fresh, sweet corn, husked and cut into 2 inch chunks
1 tsp. Salt
½ tsp. pepper
2 tsp. Paprika
1 bay leaf
1 fresh lime, cut into slices
Prepare the sofrito:
3 tbsp. olive oil
1 small onion, diced
¼ green pepper, diced
2 cloves fresh garlic, pressed
1 can (8 oz.) tomato sauce
½ tsp. Cumin
½ tsp. Oregano
1- Heat the olive oil in a small skillet over medium heat.
2- Sauté the onion and green pepper until the onion is translucent. Add the garlic, tomato sauce, cumin and oregano.
3- Add this to the vegetables & meat in the crockpot.
4- Cook on low for 6-8 hours, or high for 4-5 hours.
5- Remove the bay leaf, squeeze in the lime and serve with hot (Cuban!) bread.
Makes 4-6 servings