COCINA CRIOLLA VALLDEJULI PDF

Published in English as "Puert Rican Cookery. I wanted to cook like my mother and I found this to be the best cookbook to imitate her cooking. It is written in both English and Spanish. You may need to go to an Ethnic store to find them.

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Published in English as "Puert Rican Cookery. I wanted to cook like my mother and I found this to be the best cookbook to imitate her cooking. It is written in both English and Spanish. You may need to go to an Ethnic store to find them. I used the rub as written in the recipe, omitted the salt from the egg wash, and breaded with dry bread crumbs.

I removed it and tented it with foil to allow it to continue cooking and resting for about 15 minutes. It was perfectly juicy and delicious! We used boneless, skinless thighs and sprinkled them with adobo seasoning. Left out lard and salt pork, but used veggie oil. Added sazon seasoning with saffron, used cilantro rather than culantro. Left out prunes, peas, and the butter, then replaced 1 cup of the water with white wine.

It was incredibly delicious. I was very impressed with the results. I was skeptical at first with the raisins, but they added something to the dish. I will definitely make this again. The only odd thing about the recipe was when making the "cream" the instructions said to use a wooden spoon. It began lumping, so I used a whisk.

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