Directions:
Melt the butter in a skillet and saute the bananas about 5 minutes, turning them frequently. Remove from the pan and set aside.

Beat the egg yolks with the salt, cayenne pepper and milk. Beat the egg whites until stiff and fold the yolks and whites together.

Transfer to a buttered 7 x 10 inch shallow casserole and arrange the banana slices on top.

Bake in a 350 degrees F. oven 20 minutes until lightly browned. Sprinkle with parsley and serve from the casserole. Serves 4.

Directions:
In one cup of the chicken stock, simmer the scallions, cilantro, and cumin for 5 minutes. Set it aside until it is cool, then process in a blender or food processor until you have a smooth, green-colored puree to be added to the final soup.

In the remaining 1 ¼ quarts of chicken stock, simmer the quartered, skinned chicken breasts. Skim off the scum that results and discard. The chicken will take about 1 hour to cook.

As the chicken is simmering, add the cut up, peeled yucca, and the cut up potatoes. Continue to skim off the scum after the yucca and potatoes are added.

30 minutes prior to the end of cooking, add the cut up plaintains.

10 minutes before completion of the cooking phase, add the processed scallions-cilantro-cumin mixture and the juice from the 2 lemons.

Combine the flour and the butter for the roux and microwave for 30 seconds. The result should be a yellowish sludge.

Add the roux to the soup and stir to blend well.

How visitors found this page:

• recipe for Colombian sancocho de gallina

Directions:
Empty 8 oz box of infant cereal into food processor. Using this cereal instead of rolled oats produces a finer grain that more easily dissolves in liquid, plus it is fortified with more vitamins and minerals.

Blend until the flakes are no longer visible and it becomes a fine powder (3-5 minutes).

Add sugar and blend again until it is mixed thoroughly and all the same fine powder consistency.

Add 2 tablespoons (add more or less to taste) of mixture to 8 ounces of milk or water and blend in a blender or shaker cup with 2 ice cubes and enjoy!

Optional additions: add vanilla, cinnamon or strawberry quick to final beverage. Can be served as a warm beverage as well.

Directions
In a large mixing bowl, combine the cake mix, baking soda and eggs.

Measure the Coca-Cola, stir briskly until the foaming stops; add
to the batter.

Blend ingredients just until moistened, then beat at high speed
of an electric mixer for 3 minutes, scraping the bowl often.

In a bowl, combine the mashed bananas with the lemon
juice;add to the batter.

Add the chopped nuts to the batter and beat for 1 minute at
medium speed.

Turn the batter into a well greased, lightly floured 9x13x2 inch
baking dish

Bake in a preheated 350 degrees F oven for about 40 minutes or until the cake tests done.

Cool on a rack for 15 minutes, remove cake from pan and turn
right side up on a rack to finish cooling.

How visitors found this page:

• colombian banana cake

Directions:
Place all the ingredients except the mangoes and cilantro in a
food processor or blender and blend at medium speed until
very well combined and fairly smooth.

Chill for several hours. Pour the sauce into the hollowed out section of the mango halves, and garnish with cilantro.

How visitors found this page:

• aunthentic Columbian appetizers

Directions:
Heat stock in a medium saucepan and add leeks and potatoes. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes. Puree in blender, then return to the saucepan and stir in the heavy cream. Puree avocado in blender. If serving hot, stir in the avocado just as you’re ready to serve, as heat embitters the avocado. If serving cold, allow the stock to cool, then stir
in avocado puree and refrigerate. Serve both with minced chives or cilantro.

Incredibly rich and delicate as a first couse–either hot or cold–ideally
before a fish course. Serve to 6 people.

Directions:
Heat the butter in a heavy casserole and saute the chicken peices with the onion until the chicken is golden. Add the thinly sliced potatoes and the stock. Cover and cook on a low heat for about 25 minutes.

Add the new potatoes and cook for about 20 minutes more, or until chicken and new potatoes are tender. Remove the chicken peices and new potatoes and work the stock through a sieve.

Return stock to casserole. Season to taste. Add the chicken and potatoes, corn and capers. Simmer for 5 minutes.Add cream and cook just long enough to heat through.Serve in deep soup plates with avocado sauce on the side.

How visitors found this page:

• Ajiaco de Pollo
• Ajiaco De Pollo Colombiano

Directions:
The night before marinate the chicken breasts with garlic, onion and salt. In a heavy 4-liter casserole, put the breasts, add water, cover and cook until the chicken is tender. Transfer the chicken to a platter. Remove the skin from the chicken and discard. Cut the chicken breasts into strips. Cook the yellow potatoes in the casserole with the chicken stock until they start to disintegrate. Add more chicken stock to taste. At this point the soup should be thick and fairly smooth. Add the bunch of scallions, the bunch of cilantro, the sliced potatoes, the guascas, and the corn. When cooked remove the bunch of cilantro and the bunch of scallions. Serve the chicken on soup bowls and pour the soup into the bowls. Pour 3 T. of cream and 1 t. of chopped capers on each bowl. Float the sliced avocado on top. Serves 4.

How visitors found this page:

• ajiaco recipe
• colombian ajiaco recipe
• ajiaco
• ajiaco colombia
• athenticcolombian
• authenticcolombian com
• colombia authentic recipe

Sea Foam Frosting:
2 Egg whites
1 1/2 c (firmly packed) light
Brown sugar
1/8 ts Cream of tartar *
1/3 c COCA-COLA
1 ts Vanilla extract
Dash salt

Directions:
* Do not use a mix with pudding added or which requires oil.

* you may substitute 1 tablespoon corn syrup.

TO MAKE THE CAKE: In a large mixing bowl, combine the cake mix, baking soda, and eggs. Measure the Coca-Cola, stir briskly until the foaming stops; add to the batter. Blend ingredients just until moistened, then beat at high speed of an electric mixer for 3 minutes, scraping the bowl often.

In a bowl, combine the mashed bananas with the lemon juice; add to the batter. Add the chopped nuts to the batter and beat for 1 minute at medium speed. Turn the batter into a well-greased, lightly floured, 13x9x2-inch pan.

Bake in a preheated, 350 degree F oven for about 40 minutes or until the cake tests done. Cool on a rack for 15 minutes, remove cake from pan and turn right-side up on a rack to finish cooling.

TO MAKE THE SEA FOAM FROSTING: In the top of a double boiler, combine all the ingredients except the vanilla extract. Beat 1 minute at high speed of an electric mixer. Place over boiling water (the water should not touch the bottom of the top half of the double boiler.). Beat on high speed about 7 minutes until the frosting forms peaks when the mixer is raised.

Remove from boiling water (for the smoothest frosting, empty into a large bowl). Add the vanilla extract and continue beating on high speed until thick enough to spread, about 2 minutes. Spread on the sides and top of the cold banana cake.