any one have any good domincan recipes

[trina]

Okay, sorry, I totally took it the wrong way. I thought you were saying 99% don't know anything about cooking.

[trina]

Don't ever let a Dominican see you cooking rice without cleaning (picking out blackish rice) it very thoroughly and washing it. Also, when preparing rice, don't use too much water (about 1 & 2/3 cup water to 1 cup uncooked rice), and use enough salt. Rice that isn't salty enough just doesn't taste good to them. Finally, when the rice is done cooking, until it is ready to be eaten, put a piece of plastic (a piece of a plastic bag will do) in-between the pot and the lid...they say this keeps the rice from drying out. To tell you the truth, I couldn't tell you if it helps or not.

Cooking rice is an art to Dominicans, I think. My husband doesn't like Chinese food because, quote, "The Chinese don't know how to cook rice". Is that the funniest thing you've ever heard???

[mariaobetsanov]

are Pinto Beans, Past thru a stainner, with raisen sweet pototoes, a coconut milk.are those the ones you are looking for.?

Arroz con pollo, can be imporved by adding different kinds of pepers, and plenty of cilantro, and don't forget some crem of chicken soup, forget the malageta, this is an aquire taste.

[TERRY]

Hillbilly.
You have created a big san cocho.with your 99% theory,but its all a hill of beans to me.
My wife is one of the 84000.but then again i'm a Scot and the percenatge in U.K is .01111111 are good cooks.
Unless you can call beans on toast a gourmet meal,but you would have to ask mame about that.

Regards Terry

[mondongo]

mariaobetsanov , You and I agree on this one. My mother has always used Pinto beans and i have always loved her habichuelas con dulce. Small red beans seem to need too much time to get really soft, but maybe i've just been unlucky with them. Kidney and Romano beans we have not used. Another good choice that I think could work is the small pink beans. I have used these to make regular beans and they have come out very nicely plump and soft. Somthing else you can try is to leave some of the beans whole and add it to the puree near the end of cooking. I personally dont like too have just bean liquid. Also make sure that the batata has a good consistency. You dont want to overcook it to the point that it becomes noodle soft. I will run the bean experiment and make the dulce with several of these and see which one my little daughter likes best!!

Trina: good tips on cooking rice. Most dominicans I know dont add as much water as you usually find listed in recipes. Another thing to remember about rice is not to stir it too much (if at all!!) while its cooking. This can release too much of the starch and make it too sticky. I'm not familiar with the plastic theory though. I agree with your husband about Chinese rice.

HB, peace.

[jessica__78]

I also have used the plastic bag method!!!!! But what I have done is when my boyfriend isnt here when I cook I dont put it on and then I ask him , how does it taste and he says good like (like always) so i have taken that out of my cookin process!!!

I also agree with the chinese rice, it has no salt in it and they only boil it.

Can anyone tell me how to make a dominicn cake?

[trina]

Maria and Mondongo, thanks for the hab con dulce tips, I really couldn't imagine using kidney beans, they just don't taste right to me. Maybe I'll make it tonight.

Jessica, are you talking about flan?

[jessica__78]

no, I dont know what it is called I know it is dominican cake? I heard there is nothing like it. Or mabey he was talking about a cake shop in higuey?

[AnnaC]

Speaking of Natasha does anyone know where she is? I do miss her posts.
Speaking of cook books I love looking at the pictures getting inspired then I do it my way. LOL. Everyone loves my lasagna but I don't have a receipe and my mother didn't teach me. She didn't do lasagna. Cakes and cookies are the only things I follow a receipe for. I'm trying to add different things to muffins without the fats. Some are good some are not.

[trina]

I miss Natasha, too. I haven't seen a post from her all year. There is nothing like flan, Jessica. It's a kind of carmelized egg cake that is kind of tricky to make, but tastes better than tiramisu (sorry Anna for my butcher spelling, I know you're Italian, and I don't have a clue how to spell it!). We're going to have to get out to Guelph someday for lasagne...I love lasagne, but could never cook it like an Italian.

BTW, pics of Angelo are up...did you see them?

http://www.worldisround.com/articles/9262/index.html

What a cutie pie...he's such a good boy.