CubanRecipes

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Cuba Recipes:

Sarah Schwartz's Family Recipe for Picadillo 3/09

2 pounds of ground beef 1 large onion chopped 2 garlic cloves or 2 teaspoons of garlic powder 1 can (small) of tomato paste 1 small can (4-6 oz) of tomato sauce 1 green pepper, large (Sliced) 3.2 oz Dry wine 1 teaspoon Oregano 2 bay leaves Sprinkle of paprika 1/4 teaspoon of pepper 2/3 cup of raisins 1/2 cup of oil 3/4 cup of halved, pitted olives Cooked rice

First brown the meat. Mix everything in a deep frying pan. When meat is brown and you have added all these ingredients, cook for 20 minutes at MEDIUM FIRE. Serve over rice.


 * Cuban Tostones- Daniel Samé- June 2013 - Family recipe**

3 to 4 cups canola or peanut oil for frying 2 green plantains salt or garlic salt
 * Ingredients: **

Pour the oil to a depth of 2 or 3 inches in a deep-fat fryer, a dutch oven or heavy skillet. Heat to 350 degrees fahrenheit.

Peel the plantains. Slice lengthwise for Mariquitas or in round chips for Chicharritas, as thinly as possible, using a mandolin if you have one, with the blade at its thinnest opening. Slide them into the hot fat in small batches. You don't want them to clump together. Fry until golden brown and crispy, about 1 to 2 minutes, turning with a metal skimmer. Drain on paper towels. Sprinkle with salt and/or mojo. Serve at once.