Todas las recetas » Roast
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Roasted pig's snouts and earsI know this will be literally “hard to swallow” for many! LOL! But staying true to the site theme (Traditional Dominican food) Believe me when I say… |
Arturo Féliz-Camilo
Abril de 2012 Profesional |
1 voto
24735 views
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A Delicious Cassava (Yuca) Mofongo!Mofongo is one of those foods that Dominicans love. I have already shared many versions, including a sweet… |
Arturo Féliz-Camilo
Diciembre de 2011 Profesional |
1 voto
10988 views
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Pollo relleno de moro de guandules con coco!¡Hola mis queridos amigos! Hoy les comparto otra de mis muchas versiones de "pollo asado" Para esta versión… |
Arturo Féliz-Camilo
Noviembre de 2011 Profesional |
1 voto
1347 views
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Coconut pigeon pea rice stuffed chicken!¡Hello my dear friends! Today I share another one of my many versions of “roasted chicken” For this version… |
Arturo Féliz-Camilo
Noviembre de 2011 Profesional |
1 voto
6670 views
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Potato CasseroleA few days ago I received this recipe from Pastor Vianela (Casa de Zion Christian Church) and the truth is that I loved the idea and I loved the… |
Arturo Féliz-Camilo
Agosto de 2011 Profesional |
1 voto
2666 views
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Stuffed peppers - Traditional styleone of my favorite recipes. |
Arturo Féliz-Camilo
Julio de 2011 Profesional |
1 voto
4454 views
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Caldero y Pilón
Traditional Dominican and caribbean food at its best...
Caldero (cast iron pot) is the Dominican cook weapon of choice. We use it to cook most of our dishes.
Pilon is a wooden mortar (and pestle), traditional in Caribbean cooking (An African heritage) to prepare the seasonings, usually garlic, oregano, salt and sometimes some varieties of peppers.
Caldero (cast iron pot) is the Dominican cook weapon of choice. We use it to cook most of our dishes.
Pilon is a wooden mortar (and pestle), traditional in Caribbean cooking (An African heritage) to prepare the seasonings, usually garlic, oregano, salt and sometimes some varieties of peppers.
