Post Reply LATIN FOOD RACIPES ^^
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Posted 6/16/08 , edited 6/16/08
how now some latino racipe ?? if u do pliz put somme her to chare it with us

PS: DON'T FORGET PUT PIC IF ITS POSSIBLE
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Posted 9/15/08 , edited 9/15/08
Here are some Dominican recipes. I got them on the internet:

Dominican Fried Chicken (Chicharrones de Pollo)

Prep Time: 30 minutes
Cook Time: 30 minutes
Serves: Makes 4 to 6 servings

INGREDIENTS:

2 1/2 pounds boneless chicken strips (breasts, thighs or mixed)
Marinade:
1 cup lime juice
4 tablespoons soy sauce
2 tablespoons Worcestershire sauce
4 cloves garlic (minced)
Seasoned Flour Coating:
2 cups flour
2 teaspoons Spanish paprika
1 1/2 teaspoons black pepper (or to taste)
1 teaspoon salt (or to taste)
Vegetable oil for frying

PREPARATION:
-Combine marinade ingredients in a large plastic bowl or zipper bag. Add chicken and marinate for 30 minutes or up to 3 hours.

-Combine flour, Spanish paprika, pepper and salt in a separate plastic bowl or zipper bag.

-Coat the marinated chicken with the seasoned flour mixture.

-Place vegetable oil for frying into a deep frying pan, or use a deep fryer. Heat the oil over medium-high heat to 360 degrees Fahrenheit.

-Fry chicken in batches, until golden brown outside and completely cooked inside (about 4 minutes per side).

-Place chicken on a plate lined with a paper towel to absorb oil. Keep warm until ready to serve.

Notes:
-The longer the chicken marinates, the stronger the lime taste will be.

-When frying the chicken, don't overcrowd the pan. The oil will cool down and the chicken will not cook properly.

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29 / F / New York
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Posted 9/15/08
Here's another one I found on the internet. This is delicious:

Mangu

Yield: 4 servings
Time: 20 minutes
Difficulty: Easy

INGREDIENTS:

4 unripe plantains
4 tablespoons of butter
2 tablespoons of oil
2 large onions
1 tablespoon of vinegar
1 cup of cold water
salt

Before Starting to Cook: Peel the plantains and cut into 8 pieces.


Method:
-Boil the plantains adding 2 teaspoons of salt to the water. When the plantains are very tender turn off the heat.

-While the plantains are boiling, heat a tablespoon of oil in a shallow pan. Sautee the onions, add the salt and the vinegar. Reserve.

-Take the plantains out of the water and mash them with a fork. Add the butter and the cold water and keep mashing until it is very smooth. Garnish with the onions and serve with scrambled eggs or deep-fried slices of salami.

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