We've seasoned the pink beans in this pouch with Puerto Rican sofrito - a traditional cooking base of onion, bell pepper, tomato, garlic, cumin, oregano, annatto seeds and cilantro, all cooked in olive oil. The only other ingredients are sea salt and water. The result is full of flavor, nutrients and history. Cooking directions: Stovetop -- open using notch A. Empty entire contents into a dry pan. Stir over medium-low heat until warm. Microwave -- vent using notch A. Heat for 60 seconds. Remove top to pour / OR / Use notch B to convert pouch to a convenient, go-anywhere bowl.
Ingredients: water, tomato paste, creen peppers, soybean oil, modified food starch, dehydrated onions, textured vegetable protein (soy flour, caramel color), salt, coriander, sweet peppers, onion powder, olive oil, monosodium glutamate, natural flavoring, paprika, citric acid, garlic powder, oregano and black pepper. Contains: Soybean!
Inside this box you'll find an absolutely fool proof way to make everything taste great - every time. A special mix of seasonings in little foil packets. For every 4 people your recipe serves, just add one packet of Sazon Goya. Two packets for a dish for 8. Use it for meats, stews, soups, poultry, pasta, rice, beans, vegetables.
Rico Chef Food Products Inc. have manufactured "el Pilón" brand products with an excellent standard of quality in the market for over 26 years. The company has a great variety of products including our famous Recaito Criollo ! The Company has fully implemented the vision and mission of its chairman Mr. Jovany López since the beginning with a lot of responsibility and dedication that have been reached within this family company.
Inside this box you'll find an absolutely fool proof way to make everything taste great - every time. A special mix of seasonings in little foil packets. For every 4 people your recipe serves, just add one packet of Sazon Goya. Two packets for a dish for 8. Use it for meats, stews, soups, poultry, pasta, rice, beans, vegetables.
Puerto Rican Cookery has become the standard reference on traditional native cookery (cocina criolla). According to the San Juan Star, "the cookbook is seen and is more likely better read in some homes than the religious tome. . . . [it] is considered a primer for beginning cooks . . . a textbook for home economists and it is a guide for the gourmet as well."
**Winner of the prestigious Institute of Puerto Rico of New York, Cultural Award** A lavishly illustrated cookbook with a positively different approach. As you leaf through the pages of spectacular photography in "Sofrito, The Essence of Puerto Rican Cuisine", you'll explore Puerto Rico's unique history and culture as reflected in it's nostalgic collection of commentaries and cooking traditions. Learn about the three culinary influences that melded over 500 years ago to create the island's distinctive and sumptuous cuisine.
Authentic Puerto Rican food recipes, updated for the 21st century home cook by San Juan's award-winning chef, restaurateur, television personality and author Wilo Benet. Chef Benet provides trditional recipes for everything from Alcapurrias (Stuffed Yautia Fritters) and Arañitas (Plantain Spiders) to Piñon (Ripe Plantain and Beef Lasagna) and Pernil (Roast Port Buttl.) The 'bible' of Puerto Rican cooking, with a pictoral 'how-to' section, ingredient glossary and more. Spanish edition also available (Puerto Rico Sabor Criollo)... see separate listing.
Finalist, International Association of Culinary Professional Cookbook Awards in the Literary or Historical Food Writing CategoryWhen her family moved from Puerto Rico to Atlanta, Von Diaz traded plantains, roast pork, and malta for grits, fried chicken, and sweet tea. Brimming with humor and nostalgia, Coconuts and Collards is a recipe-packed memoir of growing up Latina in the Deep South.The stories center on the women in Diaz’s family who have used food to nourish and care for one another. When her mother―newly single and with two young daughters―took a second job to make ends meet, Dia... [Read More]
Carmen Aboy Valldejuli was, according to New York Times food critic Craig Claiborne, "the foremost authority on Puerto Rican cooking" whose cookbooks are"the definitive books on island cooking."Her cookbook, Juntos en la Cocina (Together in the Kitchen), is the result of fifty years of love, sharing and hard work. Carmen and her husband, Luis presented their favorite recipes in this new volume. Now these flavorful meals are available to anyone interested in learning the art of Puerto Rican cuisine from two of its finest teachers.Written in Spanish, Juntos en la Cocina provides a complete tour ... [Read More]
The Tres Cubano Chord Bible, with its 1,536 chords offers a complete solution for both beginner and experienced professional musician alike. The layout is uncomplicated and follows a logical musical progression from standard major chords
Through oral histories, personal interviews, eyewitness accounts, congressional testimony, and recently declassified FBI files, War Against All Puerto Ricans tells the story of a forgotten revolution and its context in Puerto Rico's history, from the
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