- 1 BOTTLE OF SHRIMP
(Heinz or any other brand)
- 1 CAN OF TOMATO
SAUCE (Hunts or any other brand)
- 3 SHAKES OF KETCHUP
(from your own ketchup bottle)
- 2 SQUEEZED LEMONS
- 1 AVOCADO (diced up
small) (add as much as you like, a little or a lot)
- 3 DROPS OF TABASCO
SAUCE (up to 5 drops if you like very hot & spicy)
- 1 SMALL BUNCH OF
CILANTRO (chopped up very fine, again to your taste)
- CHOPPED UP ONION
VERY SMALL PIECES (add to your taste, a little or a lot)
- 2 LB BAG OF MEDIUM
OR LARGE COOKED SHRIMP (you can also use small shrimp if you prefer)
(make sure you clean shrimp well with water and drain well before
adding to cocktail) (the more you make the more shrimp you will
YOU CAN MAKE THIS IN A
GLASS PITCHER (glass is preferred, but you can use anything else) (this
recipe is enough for a standard glass pitcher)
another great recipe for all that summer squash you may not know what to
do with. It is one of the recipes from the South Bend Council 5001
Aficionados Mexican Cookery Guide No. 2. Enjoy!
SQUASH AND CORN CON CARNE (Paula Gonzalez recipe)
1 1b. pork, cut in l/2 inch cubes
1 large onion, chopped
1 clove garlic, minced
1 tablespoon chili powder
salt and pepper to taste
1 1b. zucchini squash
1 cup tomatoes, chopped
1 ĺ ounce can whole kernel corn,
1 cup cheese, grated
Brown pork slightly. Add onion, garlic chili powder, salt and pepper.
Simmer 45 minutes, stirring occasionally. Add a small amount of water if
Zucchini into Ĺ inch diagonal slices. Add to meat with tomatoes and
corn. Mix Lightly;
Cover and cook 12 to 15 minutes or until zucchini is tender. Sprinkle
with cheese and serve. Serves 6.
( I like to substitute Chicken for the Pork when I make this delicious
Here are some Recipes that you may like to try.
There are several other recipes on the following site that Hispanics and
maybe non-Hispanics may like.
try this Puerto
Rican dish recipe from this site. Geocities site says this recipe is
very simple and low in fat content.
Mercedes Arroz con Pollo
(Chicken and Rice)
Wash the rice, drain and set
aside. In a large olla (dutch oven pot with heavy lid) brown the chicken
parts with the oil, 5 minutes each side. Remove from the pot onto a
bowl. Leave the chicken drippings inside the olla and add all the other
ingredients except for the rice, water and chicken. Mix well in medium
heat and cook the sofrito (recipe below) for 5 minutes, taste to see if
there is enough salt. Add the chicken and rice to the pot and mix well.
Add the boiling water until the water is about l inch above the rice,
mix well again.
Donít cover the pot until the
water is absorbed. Once the water is absorbed use a wooden spoon and
gently stir from bottom to top. Cover and lower the heat to low for 20
to 25 minutes or until the rice is tender. You can garnish the rice with
pimiento strips. Serve with a green salad, tostones (recipe on geocities
website, or amarillos. A nice white wine will do very well.
As a flavoring and a base for cooking many dishes. It can be stored
in the refrigerator for 3-4 days or in the freezer indefinitely.
- 8 leafy stems of cilantro
- 1 green bell pepper, chopped
- l clove crushed garlic
- l onion, chopped
- 6 whole leaves recao (if you canít
find it try parsley)
- 1 Tablespoon vegetable oil
Combine all the ingredients in a
blender and puree until smooth, add l Tablespoon of oil while pureeing.
You can add 2 chopped tomatoes to the mix if you like, but not necessary
and only do this before cooking.
ACEITE CON ACHIOTE
Annatto oil is used to give
foods color, very much like safron, but annatto has a very distinct mild
favor. It is used in many recipes in the online cook book. You will find
that annatto seeds are less expensive than safron.
- 1 cup of corn or vegetable oil
- 3 tablespoons of annato seeds
Bring the oil to a boil in a
pot, an achiotera is ideal (very small aluminum pot), but if you donít
have an achiotera the pot will do fine. When the oil is hot enough turn
of the heat add the seeds to the boiling oil and stir for 30 seconds.
Strain through a metal mesh strainer. Let cool and place in a small jar
with lid and refrigerate until ready to use. Note: Leaving the seeds in
the oil will make the oil bitter.
Makes l cup
FREDDIEíS RECAITO RECIPE:
- Ĺ small green pepper
- Ĺ medium yellow onion
- 2 cloves of garlic
- ľ tsp. Of black pepper
Better Recipe (Same ingredients as in the
basic recipe plus):
- 2 sprigs of fresh cilantro
The Best Recipe
(Same ingredients as in the
basic and better plus):
- 2 recao leafs (use parsley
if recao isnít available)
Chop up all the ingredients
into chunks and process them in your food processor which is the
best and process until itís all chopped up to resemble oatmeal. If
you donít have a processor use a blender, if neither chop
everything up into very tiny pieces.
Recaito can be used for all
types of foods, and they donít have to be Puerto Rican
*If you have a recipe that you'd like to share,
please send it to me via e-mail
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