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Tostones slice off both ends off the fruit, make two cuts on either side that run

the length of the plantain, then pry the peel off in two sections. Slice plantain in ~1.5 inch slices Drop in cold salted water if not frying immediately (dry before frying if so) Oil heated to 6/7 on stove for 8 minutes or so Fry for about 3 minutes per side (golden on both sides) Take out drain and let cool Press to about ¼ inch with something flat Put back in the oil for another minute or so. (til outsides are just starting to brown) Remove and dry on paper towels Sprinkle with garlic salt Tostones sauce ½ cup mayo (balance to taste) ½ cup ketchup (balance to taste) 1 large clove garlic refrigerate for 30 minutes before serving Alternate sauce: 1 bunch fresh cilantro, stems removed and rinsed under cold water 2 cloves fresh garlic 3 tablespoons extra virgin olive oil 1 tablespoon lime juice 1/2 teaspoon kosher salt 1 cup plain Greek yogurt (or sour cream) Start by making the dipping sauce. In a blender or food processor, combine the cilantro, garlic, olive oil, lime juice, and salt, and pulse until the mixture is mostly smooth but still has some texture to it. In a medium bowl, fold together this cilantro-garlic puree and the Greek yogurt until combined. Add more lime juice and/or salt to taste, then toss the mixture in the refrigerator until you are ready to serve. Pressure cooker carnitas 
3 tablespoons canola oil 
3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes 
2 fresh poblano peppers, roughly chopped, or more to taste 
3 jalapeno peppers, roughly chopped, or more to taste 
1 serrano pepper, roughly chopped, or more to taste 
1 large onion, roughly chopped 
4 cloves garlic, roughly chopped 
2 teaspoons ground coriander 
3 teaspoons ground cumin 
1 1/2 cups beef broth Place the oil into a pressure cooker over medium-high heat. Brown the pork cubes on all sides in the hot oil, and stir in the poblano, jalapeno, and serrano peppers, onion, garlic, coriander, cumin, and beef broth. Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to keep the pressure steady. Cook under medium steady pressure for 1 hour, remove the cooker from the heat, place in the sink, and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid, and serve.

raisins. By now. and chipotle. In a large bowl or mixing cup. . pepper. sliced 3/4 cup ketchup 3/4 teaspoon Worcestershire sauce 1 tablespoon dried thyme 1/2 tablespoon curry powder 1/2 tablespoon paprika powder 1 teaspoon chipotle powder. pickles. finely diced 1 bulb of garlic. curry.Keshi Yena 2 medium onions. shredded*** 3/4lb Dutch Gouda. Add in both red and green bell peppers. and cashews and mix well before adding in chicken. Add in onions and fry until golden brown. finely diced 2 tomatoes. olives. tomatoes. Stir in ketchup mixture to pot until well combined. about 7 minutes. peeled and diced 2 dill pickles. Smooth mixture and top with remaining gouda slices. but only if time permits. I’ve also made this dish with just plain boiled chicken with equally good results. mix together ketchup. Add in garlic and continue to fry for an additional minute. finely diced 1 green bell pepper. heat about 1 tablespoon of olive oil over medium high heat till it shimmers. roughly chopped 2-3 cups of cooked chicken. the kitchen will start to smell amazing! Pour mixture into prepared baking pan lined with gouda. paprika. minced 1/2 cup golden raisins 12 olives 1 1/4 cup cashews. if using.5lbs of chicken tenderloins with salt. I personally prefer the roasted/grilled method. Bake in oven for about 30 minutes or until cheese is melted and slightly golden at the edges. until well combined. In a large pot. thyme. Set aside. optional Nonstick cooking spray Olive oil ***Liz note: For this time around. Preparation Preheat oven to 350 degrees and prepare a 9×13 baking dish by spraying with nonstick cooking spray and then layer with 1/2 of the sliced gouda on the bottom. and garlic powder and then baked it in the oven at 400 degrees for about 10-13 minutes until the juices ran clear. peeled and minced fine 1 red bell pepper. worcestershire sauce. I seasoned about 1.

bacon. and turned golden brown. remove from oven and let cool for 30 minutes. pour the condensed milk. Cut into Small Cubes 1 Strip of Bacon Directions: 1. Coconut Flan 
1 1/2 cups white sugar 
1 (14 ounce) can sweetened condensed milk 
1 (12 fluid ounce) can evaporated milk 
1/2 cup milk or coconut milk 
6 eggs 
1/2 cup fresh shredded coconut Preheat oven to 350 degrees F (175 degrees C). and olive oil until the sauce is smooth. Place 1 cup of the sugar in a small saucepan over medium heat.) In a non-stick pot on low to medium heat. Bake in preheated oven for 45 minutes until set. Sazón. Continue to stir the mixture until the sauce starts to simmer. Cook gently. without stirring.) Serve the beans over white rice with a side of tostones. Cover the pot and cook the beans on medium heat for 12 to 15 minutes or until all the vegetables are tender. Blend for 3 minutes until smooth. evaporated milk. Spread the caramel evenly over the bottom of the dish.) Cans of Tomato Sauce 1 (15. . glass baking dish. Pour into baking dish over the caramel. 2. Pour into a large. chicken bouillon. and beans. but shaking occasionally until the sugar has melted. 3. mix tomato sauce. Chopped 1 Small Gold Potato. chopped onions. add potato cubes. sofrito. Run a knife around the edges of the dish to separate the flan from the sides. and coconut into a blender. 1/2 cup sugar. milk. Once the caramel has hardened. then set aside to cool for 15 minutes before proceeding.Caribbean Red Beans and Rice Ingredients: 2 (8 oz. Continue cooking until the sugar has completely melted. Refrigerate overnight. Stir the beans occasionally to prevent sticking. eggs. When done.) Now.5 oz) Can of Red Kidney Beans 1 Packet of Goya Sazón con Culantro y Achiote 2 Tbsp Goya Sofrito (Tomato Cooking Base) 1 Tbsp Extra Virgin Olive Oil 1/2 Cube Chicken Bouillon 1/4 Large White Onion.