Directions:
Pour 2 ½ oz. frangelico into a tall glass and fill with strong coffee.
Top with a scoop of ice-cream.
Serve in: Highball Glass.

Directions:
Heat oil in large saucepan over medium heat. Add onions, carrots, celery and garlic. Cook, uncovered, for 3-4 minutes, or until onions are soft but not brown.

Add 4 cups of chicken stock/broth and bring to boil over high heat.

Add plantains, most of the cilantro (reserve a few tablespoons for garnish), cumin, and bay leaf. Season with salt and pepper. Return to boil.

Reduce heat to medium-low and simmer, uncovered for 40-50 minutes or until plantains very tender. Remove and discard bay leaf. Transfer half the soup to blender; puree until smooth.

Return to the pan. If soup is too thick, add a little more stock/broth. Season with more salt/cumin if desired.

Directions:
Preheat oven to 450°F. Coat a nonstick cookie sheet with cooking spray.

Cut the ends off of the plantains and peel. Cut each plantain on the diagonal into 1/2 inch slices.

Arrange in single layer and coat tops with cooking spray.

Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.

Directions:
Heat butter in small skillet over medium heat.

Add eggs and when edges go solid, top with half and half. Cover with lid until eggs are cooked to preference, remove from heat.

Sprinkle with salt and pepper, top with crunched fritos.

Directions:
Peel Plantain, and cut it width wise into 3 or 4 pieces.

I have found that the easiest way to peel the plantain is to cut roughly 1/4″ off of each end of the plantain (the very tips), and then carefully, without cutting into the plantain itself, slicing the skin down one side. Once you have slit the skin on one side, you can gently pry the peel off with your fingers. Heat 1″ of vegetable oil on medium heat until hot.

Fry plantain pieces on both sides for about 3 minutes, or until the pieces are golden. When they are golden, remove from pan and place onto a plate covered with a paper towel.

Flatten the fried plantain. I do this by placing the pieces one at a time between 2 pieces of waxed paper, and flattening with my hands.

Be careful not to put too much pressure, or the plantain will stick to the waxed paper. Just gently flatten them till they are about 1/4″ thick.

Place in the hot oil again and fry until both sides are golden brown. Drain on paper towel covered plate (be sure to change paper towels in between the 2 fryings) and sprinkle with salt. Serve immediately.

For an extra special treat, eat the patacones with a thin slice of queso blanco (salty white cheese) on top.

Directions:
In large, thick pot, heat oil over medium heat. When hot, add the onion and bell pepper.

Saute for 2 mins, then add gandules, chopped cilantro, garlic, capers, olives and chorizo.

Saute for 2 to 3 minutes more, or until onions are translucent and peppers are soft.
Add the water, boullion cubes, cumin, salt, and paprika to the pot Turn heat up a bit, and bring to a boil.

Make sure the boullion cubes are dissolved. Add rice, let boil uncovered for approximately 3 minutes.

Lay the sprigs of cilantro across the top of the rice. Do not clump them together, spread randomly across the rice.

Cover the pot, reduce heat to low, and simmer until rice is tender, approximately 25 minutes. When rice is dry and tender, remove cilantro sprigs, fluff with spoon, and serve.

Directions:
Heat approximately 1/4″ oil in a medium skillet over medium heat.

Peel the plantain, and cut at an angle, making slices about 3/4″ thick.

Brown plantain in oil, approximately 2 minutes a side, or until both sides are brown.

When browned, remove from skillet and place on a paper towel covered plate to drain the excess oil off.

Serve hot.

The traditional way is to serve plain, but I like to sprinkle them with a little bit of salt for a nice, salty sweet taste.

Directions:
Combine onion, jalapeno pepper, salt and white vinegar in a glass or ceramic bowl.

Let this marinate for 1/2 hour. Add remaining ingredients, mix and chilll until ready to serve– at least four hours.

Directions:
Drain beets and combine all ingredients and mix together. Refrigerate until chilled.
You can also use fresh beets- just boil and dice, but this will add to the cooking time.
Serve and Enjoy!

Directions:
Chop the scallions and cilantro into small pieces.

In a stockpot add the water, milk and salt.

When the soup boils, crack the eggs and add them carefully to the soup without breaking the yolk.

Cover the pot and let it boil for one minute.

Place at the bottom of each soup dish one teaspoon of scallions and coriander and, from the pot, carefully place one cooked egg.

Then add the boiling broth.

Serve the soup with bread.