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CHOW FANIngredients:Instructions:1. Reserve previously cooked rice.2. Make the omelet, seasoned with a little salt, cut into strips or cubes and set… |
Mari
Jul 2011 Advanced |
1 vote
369 views
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Pescadofongo (Fish mofongo)An idea that had been on my mind for some time! enjoy! Mofongos are a traditional caribbean dish, but usually made of pork skin. |
Arturo Féliz-Camilo
Jul 2011 Professional |
1 vote
5033 views
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CARROT, COCONUT AND CUPCAKES CAKEYes you read it correctly, it is not a typo. This is a cake made of cupcakes!!I chose to prepare this recipe… |
Mari
Jun 2011 Advanced |
1 vote
330 views
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SOURSOP CAKE, BIZCOCHO DE GUANÁBANAThe following recipe is from the book "El Arte de Vivir" (The Art of Living) by the Dominican author, Rosalia… |
Mari
Jun 2011 Advanced |
2 votes
609 views
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Sweet corn "arepa"One of the most traditional recipes in Dominican cookery. I'll post the salty version later. This is my mother in law's version. |
Arturo Féliz-Camilo
Jun 2011 Professional |
1 vote
32158 views
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SOURSOP Pastry Cream, Crema Pastelera de GUANÁBANAIngredients:Instructions:1. Dissolve the cornstarch in 1 cup of milk, set aside. Beat 2 egg yolks with ¼ cup… |
Mari
Jun 2011 Advanced |
2 votes
367 views
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Dominican style spaghettis ("A la criolla")Spaguettis "a la criolla" is a very common and traditional way to have spaguettis in Dominican Republic. A… |
Arturo Féliz-Camilo
Jun 2011 Professional |
1 vote
33867 views
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Mahi Mahi pan grilled filletA simple and tasty way to prepare mahi mahi |
Arturo Féliz-Camilo
Apr 2011 Professional |
1 vote
10375 views
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Moro de Guandules or Rice with Pigeon PeasOne of our favorite rice is Moro Guandules or Arroz con Guandules. Puerto Ricans call it "Arroz con Gandules".… |
Mari
Jan 2011 Advanced |
2 votes
1195 views
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Seafood risotto with mushroomsThis mussel, prawn and porcini risotto is creamy, silky and aromatic. |
Easy Cook - Laka kuharica
Dec 2010 Intermediate |
2 votes
3066 views
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Caldero y Pilón
Caldero (cast iron pot) is the Dominican cook weapon of choice. We use it to cook most of our dishes.
Pilon is a wooden mortar (and pestle), traditional in Caribbean cooking (An African heritage) to prepare the seasonings, usually garlic, oregano, salt and sometimes some varieties of peppers.
