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"Wrapped children" (Dominican Traditional Dish)Traditional Dominican dish. First of all, let me clarify this dish has nothing to do with child abuse!! It’s… |
Arturo Féliz-Camilo
Julio de 2011 Profesional |
2 votos
37756 views
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Red bean rice (Moro de habichuelas rojas)One of the most traditional Dominican dishes. I used to eat it cold from the fridge! The “red bean moro” is… |
Arturo Féliz-Camilo
Julio de 2011 Profesional |
1 voto
3197 views
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Arroz con fideosUna de las recetas favoritas de mi madre. Se ha convertido en una tradición familiar. |
Arturo Féliz-Camilo
Julio de 2011 Profesional |
1 voto
952 views
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Noodle riceOne of my mom's favorite recipes. It has become a family tradition. |
Arturo Féliz-Camilo
Julio de 2011 Profesional |
1 voto
2656 views
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CHOW FANIngredients:Instructions:1. Reserve previously cooked rice.2. Make the omelet, seasoned with a little salt, cut into strips or cubes and set… |
Mari
Julio de 2011 Avanzado |
1 voto
369 views
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Pescadofongo (Fish mofongo)An idea that had been on my mind for some time! enjoy! Mofongos are a traditional caribbean dish, but usually made of pork skin. |
Arturo Féliz-Camilo
Julio de 2011 Profesional |
1 voto
5033 views
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CARROT, COCONUT AND CUPCAKES CAKEYes you read it correctly, it is not a typo. This is a cake made of cupcakes!!I chose to prepare this recipe… |
Mari
Junio de 2011 Avanzado |
1 voto
330 views
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SOURSOP CAKE, BIZCOCHO DE GUANÁBANAThe following recipe is from the book "El Arte de Vivir" (The Art of Living) by the Dominican author, Rosalia… |
Mari
Junio de 2011 Avanzado |
2 votos
609 views
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Sweet corn "arepa"One of the most traditional recipes in Dominican cookery. I'll post the salty version later. This is my mother in law's version. |
Arturo Féliz-Camilo
Junio de 2011 Profesional |
1 voto
32158 views
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SOURSOP Pastry Cream, Crema Pastelera de GUANÁBANAIngredients:Instructions:1. Dissolve the cornstarch in 1 cup of milk, set aside. Beat 2 egg yolks with ¼ cup… |
Mari
Junio de 2011 Avanzado |
2 votos
367 views
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Caldero y Pilón
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.
