Refresco De Avenadominican Republic Recipes

REFRESCO DE AVENA

Steps:

• Dissolve the sugar in the water in a large container. Steep the oatmeal, lime peel, and cardamom, if using, in the sugar water for 1 hour. Strain and serve over ice with a squeeze of lime juice.

POPCORN CAKE

Steps:

• Butter a bundt pan.
• Melt butter, oil and marshmallows in a large saucepan.
• Pour popcorn into a large bowl.
• Large roasting pan works for me.
• Add nuts and candies.
• Pour melted marshmallow mixture over corn, nuts and candies.
• Mix well, working quickly.
• Press mixture firmly into pan.
• Turn cake out immediately onto a large plate.
• Let “set” overnight for easy cutting.
• You may also use a 13 x 9 x 2 inch buttered pan and leave in pan for cutting.
• For Halloween make balls.

REFRESCO DE AVENA(DOMINICAN REPUBLIC)

Steps:

• Dissolve the sugar in the water in a large container.
• Steep the oatmeal, lime peel, and cardamom, if using, in the sugar water for 1-2 hours.
• Strain and serve over ice with a squeeze of lime juice.

REFRESCO DE MANGO

Steps:

• In a blender, combine the mango and water and blend at high speed until smooth. If you prefer a thinner consistency, add more water, and add sugar and lemon juice to taste. Blend again and serve in tall glasses over ice with a wedge of lime.

ARROZ CON POLLO

Steps:

• Fry chopped onions, sweet pepper, tomato and garlic in a little bit of olive oil.
• Add water, a pinch of saffron or a pinch of bijol, chicken, and washed rice.
• Cover and cook over a low flame until done, stirring once or twice during cooking.
• This will take about 50 minutes- make sure chicken and rice are done.

SOFRITO(DOMINICAN REPUBLIC)

Steps:

• Roughly cut up all ingredients.
• Toss the wettest ones in a large food processor and give them a couple of quick pulses. This moistness will help process the rest of the ingredients(the tomatoes and tomatillos).
• Next, add the herbs - parsley and cilantro.
• Then, add as many of the other ingredients as you can fit.
• Give the processor several whirs and stirs. Keep adding whatever didn't fit before and pulse until you get a coarse blend. Some sofritos are really chunky, some are like a paste. You decide.
• Season with salt and pepper if you like, but it may be best to season the dish it goes in, in order to have more control.
• Refrigerate and use as needed.

BEEF, HAM AND SHRIMP BALLS (DOMINICAN REPUBLIC)

Steps:

• Put the ground beef, ham, shrimp, onion, garlic, salt & pepper, red pepper flakes through the finest blade of a meat grinder, or chop everything as fine as possible and combine in a bowl.
• Add the 2 eggs, one a time, mixing thoroughly.
• Coarsely crumble enough saltine crackers to make about 1 1/2 cups, then crush with a rolling pin.
• Mix the crackers, half a cup at a time, into the meat mixture with a wooden spoon, until the texture is smooth.
• It should not be sloppy, but firm enough to hold its shape.
• Next fold in the peas gently.
• Roll the meat mixture into 1 inch balls.
• Add the balls to a pan of water enough to cover the balls, sliced onion and a bay leaf.
• Bring to a boil.
• Then simmer for about 20 minutes.
• Serve hot or cold.