Mother's Day French Toast

I chose this recipe because Mother's day just passed, and I make this every year for my mother because it is her favorite breakfast. It is very simple to make, and also very quick, but tastes delicious and can be decorated in a variety of beautiful ways for any occasion. I love to cook, but because the holiday passed so recently, I thought it would be appropriate to post this recipe. Enjoy!

Ingredients:

4 Eggs

2/3 Cups of Milk

2 tsp. Cinnamon

8 Slices of bread (preferably thick and not so fresh)

Butter

 Syrup (your preferred choice)

Preparation:

1. Beat eggs, milk, and cinnamon together in a shallow bowl.

2.  Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture on each side. Melt some butter over a large skillet on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flip as necessary.


3. Serve hot with butter, syrup of your choice, and if available, fresh berries.

Yummy Empandas

Cheese empandas was the first food I remember ever seeing someone cook when I was a little girl. My grandmother use to make them for me, my sister and my cousin every summer vacation we went with her to Puerto Rico. She taught all three of us how to make them at a very young age. They are extremely easy to make and cook really fast. So you can make them if you're in a hurry or if you simply don't want to spend hours of cooking to fulfill your hunger because these cheese empandas hit the spot!
Ingredients:

• A package of discos (dough for turnover pastries)
• Shredded cheese of your choice
• Oil
• Frying pan
• A rolling pin
• Fork
• Tablespoon
• Measuring cup

Instructions:

1. Make sure the discos have defrosted so you are able to flatten them with the rolling pin. (If you do not have a rolling pin that is not a problem you can flatten them using your hands.)
2. Once flatted put a tablespoon or two of cheese in the center of the flatten disco.
3. Fold over the disco so both of the ends touch.
4. Take your fork and press down on the sides to close the disco. (Do that on both sides)
5. Put your stove and a medium level heat and fill your frying pan up with a cup and half of oil.
6. Once the pan starts boiling place the cheese filled discos into the boiling oil.
7. Make sure to check them often and once they are golden flip them over so the other side becomes golden as well.
8. Once both sides are golden take them out and place them on a plate.
9. Make sure to take a paper towel and dab any extra oil that is on them.
10. AND NOW YOU FREE TO ENJOY YOUR YUMMY CHEESY EMPANANADAS! 

                                     

                                  HOPE YOU ENJOY AS MUCH AS I DO!!!! :)

Darren's Roti w/ Curry Chicken( Caribbean Style)

  This recipe is actually a favorite of mines. Its one my Mother makes which she learned from her mother and I'm trying to learn too. Also, its a quite popular dish amongst West Indian and Caribbean culture. It's usually eaten like a taco or burrito, but can be eaten in various ways. I call it the Caribbean burrito.



Ingredients:
 1/2lb Flour
1/2 lb Chicken
 Potato(optional)
 Curry Powder
 Seasoning
 1 rolling pin
  Water (varied)
 Medium bowl
 Skillet

Directions:

1. First you pour your flour into the bowl, then you add the water (the amount you need is varied) and as you are adding it, use your hands to mix them together until the flour becomes thick (if it is too soft then add some more water until it gets thick).

2, After you mix your flour you will need to cut up your chicken and seasoned it. If it is already cut up then you will just need to add the seasoning. Next, add your chicken to a cooking pan and put the fire on low to let it steam.

3. Back to your flour. Take a small portion of the flour and roll it in to a ball (baseball size is perfect). Then, you take your rolling pin (if you do not have one then you can use a large size glass bottle) and roll out the flour ball in to a circle. Add it to the skillet( Do not add a large amount of oil to the skillet, 1 tbsp is perfect). Flip it once it starts to brown and once both sides are brown it is done.

4. After your chicken has steamed you will need to add a half ounce of cooking oil to the pot. After that you will need to add the curry powder. Once the oil starts to simmer, you will then need to add about a half cup of water and add your potato then cover it down. You will know it is done when your potato gets soft.

5. Enjoy :)

Dulce de Coco

Dulce de coco (Coconut and milk fudge) is a desert we Spanish people make for any type of holidays.  It’s one of my favorite desert I love making. It’s simple and has a good taste. Dulce de coco is a very popular dessert in Dominican Republic. It’s a type of desert that we truly love. It’s delicious. Every time one of my family member travels to my country I ask them to bring me a Dulce de coco because the Dulce de coco made in Dominican Republic has a better taste. Below are the ingredients and procedures to make this famous traditional Dulce de coco.

Ingredients

*1 coconut

*4 cups of evaporated milk, or 6 cups of full milk

*1/2 cup of sugar

*4 cinnnamon sticks

*1 teaspoon of vanilla extract

 Instructions:

1. Crack the coconut in half

2. Peel the coconut completely not leaving a dark spot from the cover of the coconut.

3. Cut the halves into slices or cubes.

4. Wash and pat dry.

5. Put the slices of coconut in a food processor until it is cut into little tiny pieces. (If you would like your coconut in bigger pieces stop the processor if not continue the processor)

6. Mix all the ingredients in an iron pot and boil it in a very low heat.

7. Stir regularly to avoid it from sticking onto the pot.  

8. When it reaches a yogurt-like thickness remove it from the heat for approximately 45 minutes let it chill before serving.

&& WAH-LA Here's YOUR DULCE DE COCO ! ENJOY IT !

Food art 1064

Linguine and marina sauce has been a big part of my life for as long as I can remember, being italian it is what we eat almost everyday. I'm doing a simple recipe thats easy to understand and can be made by anyone. 

Ingredients

1 Tbs olive oil extra virgin

1 clove of garlic

1 onion

24oz of tomato sauce

16oz of linguine

 Salt, oregano, Basil and pepper to desired taste.

Prep time-5-7

cook time-20-30
 

1. Chop 1 clove of garlic fine and saute in olive oil.

2. Dice 1 onion and saute in the same olive oil with the garlic.

3. when the onions start to brown add 24oz of tomato sauce bring to a boil stir every 1-2 min for
5-7min add  a pinch of oregano salt and pepper.

4. bring water to a boil in a separate pot add a pinch of salt and a drop of oil to the water so the pasta will not stick together. once the water is boiled add the pasta and keep the pasta boiling till desired softness.

5. Drain pasta and enjoy.

Molde de mango, Mold of a Mango.

This is one of my grandmothers old recipe she is someone very important to me, and as a kid i always like her mango gelatin. It's very delicious after its done and I would like to thank my grandmother for making it every time i visit her in Colombia and for actually handing down the recipe to me. Its very Good hope you enjoy.

Ingredients: 

1 bowl of sliced up Mango.

½ cup of milk.

¼ cup of sugar.

½ teaspoon of grated lemon.

¼ cup of orange juice from fresh squeezed oranges.

¼ cup of hot water.

1 tablespoon unflavored gelatin.

¾ cup of cream. 

 Instructions:

  The Mango is liquefied together in the blender with the milk, the sugar, the grating of lemon and the orange juice. The gelatin dissolved in the hot water. It allows it to sit and form lightly and then you may add the cream and steer it well. It is spilled in a mold and seats in the refrigerator for 3 hours.