My Kitchen is Perfect. A-Freaking-Mazing Artichoke Dip. A while ago, I posted another recipe for artichoke dip, but let me tell you – this one blows that one out of the water. This one is thicker and richer, thanks to the cream cheese, and it also has a zing of flavor from the seasonings I added. Cocina Fácil. Cocina Rápida. Cocina para Hombres.com. Hungry Girl. No-Bake Oreo Cheesecakes. My friend’s son just turned 21 not long ago, and he asked me if I would make him a cheesecake for his birthday.
How can I say no to that kind of request? So when he asked if I could make a cookies and cream cheesecake, I started looking for recipes. I couldn’t decide between a baked cheesecake, or this No-Bake Oreo Cheesecake., I hankered back and forth and then, when I saw my friend Barbara’s adapted recipe Robin Eggs No Bake Cheesecake, I knew which direction I was headed!
These were fast and easy to make, no baking required, and produced a creamy delicious cheesecake. A perfect dessert for those hot days of Summer when you want a treat, but don’t want to turn on the oven. Slightly adapted from The Bakers Royal and Barbra Bakes. Ingredients: 3/4 cup finely crushed graham crackers (about 6 graham crackers) 2 tablespoons sugar 3 tablespoons butter, melted 1 cup heavy cream 8 oz. cream cheese, softened 1/3 cup sugar 1/8 teaspoon salt 1 teaspoon vanilla 1/2 cup crushed Oreos. Kitchen Cheat Sheet. Fat Girl Trapped in a Skinny Body. The Sweets Life. Mini Apple Cinnamon Pie Pockets. Are you having pie deja vu?
Yes, yes. I posted nearly the same recipe just a few days ago, but I just think apple and cherry pies deserve their own mentions. What can I say? I'm a little strange. These Mini Apple Cinnamon Pie Pockets however, are not strange at all. Mini Apple Cinnamon Pie Pocket Ingredients:1 can apple pie filling, 21 ounce4 packages eight count crescent rolls1/4 cup melted buttercinnamon & sugarMini Apple Cinnamon Pie Pocket Directions:Unroll your crescent rolls so you have individual flat triangles.
Salted Caramel Chocolate Trifle. The first face to poke through the door of my classroom was that of an older woman.
She was followed by one of my 7th grade students, who was followed by a white haired man. “Come in! Find a seat anywhere!” I called as I made last minute adjustments to the position of the projector. Soon people were pouring into my room. Growing your handmade business. Portal de blogs literarios, comunidad literaria, y foro literario - Libro de Arena. Artículos publicados: 143.
Photos of Mexico.
Gastronomy webs in Spanish. Punchfork — The best new recipes from top food sites. Gastronotas de Capel. Llegamos puntuales a nuestra cita con Hugo Rovira, director ejecutivo de NH, nuestro anfitrión en la segunda de las famosas cenas que durante tan solo cinco días y hasta el sábado 16 están ofreciendo en Madrid Grant Achatz y Dabiz Muñoz.
Eran las 20,30 cuando entramos en el pop-up de #AlineaMadrid dentro del hotel NH Collection Eurobuilding, el efímero restaurante que ha habilitado con acierto el interiorista catalán Lázaro Rosa Violán. El Boricua, a bilingual , cultural publication for Puerto Ricans. Arroz Con Gandules It's easy - give it a try This is our traditional Holiday rice dish.
Gandules are also known as Pigeon Peas and can be found in markets that cater to Latinos. 2 cups grain rice (rinsed) 4 to 5 cups of hot water, or beef broth- appx. ½ cup sofrito 16 ounce can of gandules 2 tablespoons of alcaparrado (cappers and olives mixed together) 1 packet of Sazon with achiote 1 can tomato sauce 3 tablespoons of oil Salt & pepper to taste In a medium size caldero add the oil, tomato sauce, alcaparrado, sofrito and sazon.
Cook over medium heat for 4 minutes. Cocina boricua con Evette Ríos: Mofongo. Tostones Recipe - Twice Fried Green Plantain Chips. Arroz Con Salchichas. Mofongo (Garlic-flavored mashed plantains. Aunt Clara’s Dominican Cookbook concedes that mofongo (garlic-flavored mashed plantains), a dish with a special place in the hearts and stomachs of Dominicans, actually originates in the neighboring island of Puerto Rico.
Not surprisingly, I know some Dominicans who would take serious issue with that claim. Mofongo is the flagship dish in many typical Dominican restaurants like Adrian Tropical, which offers a number of variations on the theme, some Dominicans would consider it heresy to label it as a foreign import. Mofongo Recipe from Puerto Rico. Cocina Criolla: Frituras. Sancocho. Sancocho de guandú con carne salá (Sancocho with pigeon peas and salted meat Origin[edit] It is said that the sancocho originally came from the people of Canary Islands, a Spanish colony off the shores of Western Africa.
The Canarians brought the dish with them when they immigrated to Puerto Rico. Variations[edit] In the Canary Islands, the dish is usually made with fish. Sancocho in Latin America, especially the Caribbean, evolved from both Puchero Canario and Sancocho of the Canary Islands, which were brought with "Canarios" -- Canary Islanders who emigrated to Latin America.
Sancocho. El Boricua, a bilingual , cultural publication for Puerto Ricans. COLOMBIAN CHICKEN SANCOCHO (SANCOCHO DE GALLINA) This post is also available in Spanish Sancocho is a common Colombian dish that you can make with fish, plantain, beef, chicken, pigeon peas or pork.
Sancocho de gallina or Sancocho Valluno is originally from the Colombian Region El Valle. Traditionally this soup is made with hens, but you can use chicken too. I have a lot of good memories associated with this meal. One memory is of my grandmother cooking a big pot of sancocho and having all of her nine children with their families for lunch on Sundays. Mapa do Caribe. ARROZ CON LECHE MEXICANO. Dulce de Leche Cortada Recipe.
El Boricua.com Recipes Recetas Puerto Rico. Recipe DULCE DE COCO (Coconut Delight) Puerto Rico. Puerto Rican Recipes brought to you by the Rican Chef. Dulce de coco (Coconut and milk fudge. One too many dulce de coco (coconut fudge) later: “These extra pounds have to go!”
I exclaim looking at myself in the mirror. Normally this would not be much of a problem if it wasn’t because I was in the middle of the holidays. Ah, the holidays. Time to overeat, overindulge, and find excuses. Not that I have anything against it, on the contrary, dieting during the holidays goes against my most fundamental beliefs. You know, that list that we always write in December and conveniently forget around January 3. I often wonder what the world would be like if we all actually remembered our resolutions past the last drink of the holidays. The fact is that we give too much importance to dates: Mondays to start diets, birthdays to start doing this or that. After a year of changes, some not for the better, a year of incertitude and a shaky economy we owe to ourselves to take a break.
So this is the deal: why not put “Be happy” on top the list.