Does anyone know a REALLY REALLY easy Puerto rican recipe. It needs to be FAST!?

Question

I need to transport it easily!

Thanks!!!!!!!!!!

Answer 1

arroz con gandules...just buy the Goya canned pigeon peas and the ready made sofrito....they'll looooove it.Great luck!!

Answer 2

fried plantains. Get ripe ones (brown and splotchy looking work best), peel and slice them at an angle, about 1/4" thick.

Fry them in hot oil in a frying pan. Once they get golden, take them out, and using the bottom of a drinking glass, smash them flat(ter). Then re-fry them until they get dark golden.

I like to eat them with hot sauce (sriracha), but you can eat them sweet as well.

Answer 3

Budín

½ cup water

1½ cups sugar

2 cinnamon sticks

3/4 tsp. salt

15 whole cloves

1/4 lb. butter

1 tsp. anise seeds

4 eggs

1 lb day old bread

1 tsp. vanilla

4 cups evaporated milk

raisins

Budín . . .

Prepare a tea using water, cinnamon, anise, and cloves, boiling until the water darkens. Remove the cloves and cinnamon sticks.

Remove the crust from the bread and break it into small pieces about 1" square. Add the milk and "tea" to the bread and let it soak. Mash the bread with your hands - don't use the blender. It needs to be lumpy.

Mix together eggs, sugar, salt, and melted butter. Stir in the raisins. Mix with bread mixture using a large spoon (no blender).

Pour over greased mold.

Place mold into an oven that's been preheated to 350ºF.

Bake for approximately one hour and fifteen minutes, until a toothpick comes out clean when inserted into the center of the budín.

Let cool. Refrigerate.

When ready to serve, invert the budín onto a serving plate

Keep refrigerated. May be served at room temperature.

Answer 4

Cheese Corn Sticks

(Surullitos)    

To Make: about 2 dozen sticks    

3 cups water

2 teaspoons salt

1½ cups yellow cornmeal

1 cup freshly grated imported Edam or Gouda or a mild Cheddar cheese

1½ cups vegetable oil

How To Cook:

1. Combine the water and salt in a heavy 2- to 3-quart saucepan and bring to a boil over high heat. Stirring constantly, pour in the cornmeal in a slow, thin stream so the water does not stop boiling; continue to stir for 2 or 3 minutes, until the porridge is smooth and thick. Remove the pan from the heat and beat in the grated cheese with the spoon.



2. Cool to room temperature, then, moistening your hands from time to time in cold water, shape 2 tablespoons of the mixture at a time into cylinders about 3 inches long and 1 inch in diameter. Covered with plastic wrap or wax paper, the "surullitos" may be kept at room temperature for 2 to 3 hours or in the refrigerator for a day or so.



3. When you are ready to fry the "surullitos", preheat the oven to the lowest possible temperature and line a large, shallow baking dish with paper towels. In a heavy 10- to 12-inch skillet, heat the oil over high heat until a light haze forms above it.



4. Fry 4 or 5 "surullitos" at a time, turning them with a slotted spoon or spatula for about 5 minutes, or until they are crisp and golden brown. As the corn sticks brown, transfer them to the lined baking dish and keep them warm in the oven.



5. Serve the "surullitos" hot or at room temperature either as an accompaniment to drinks or as a hot bread.