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 empanadas by b1bob
filling
4 onions chopped
1/2 cup oil
1 tbsp paprika
1 lb ground beef
salt, oregano, pepper
1 bouillon cube
3 eggs
Fry onion in hot oil until cooked, lower the heat and add paprika and ground beef, when cooked add the rest of the spices, and the bouillon dissolved in 1/2 cup of water.Let it simmer for 5 to 10 minutes on low heat. When cool use to stuff the empanadas.
dough
5 cups flour
2 tsp baking powder
1 tsp salt
1/4 lb lard
1 cup milk
Sift flour, baking powder and salt together, add melted lard and hot milk, mix little, mixing well, but not kneading. Let stand for 20 minutes and then roll it.
Cut in circles approximately 6" diameter, and put in each of them one tbsp stuffing, one olive, 2 or 3 raisins, one slice of hard boiled egg, moisten the edges and fold shaping them as triangles or rectangles, brush with egg white or milk, puncture in 2 or 3 spots.Place on a baking sheet and bake for 40 minutes at 375 F. Leave a Comment
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 quimbolito by b1bob
4 tablespoons (1/4 cup) butter
6 tablespoons sugar
2 eggs, well beaten
1/4 cup milk
1/2 cup all-purpose flour
1/2 cup cornstarch
2 teaspoons baking powder
1/2 cup grated Parmesan cheese
1/3 cup seedless raisins
2 tablespoons cognac or light rum
Soften the butter at room temperature. In a bowl cream together the butter and sugar until the mixture is light and fluffy. Add the eggs mixed with the milk. Sift together the flour, cornstarch, and baking powder, and stir into the batter mixture. Stir in the cheese, raisins, and cognac or rum. Cut either kitchen parchment or aluminum foil into six 8x12-inch rectangles. Drop 3 tablespoons of the mixture into the center of each, and fold up into an envelope. Arrange in a steamer and cook over boiling water for 45 minutes. Serve hot, with or without cream. In Ecuador the Quimbolitos are cooked in achira leaves. If you can't find these at your local Piggly Wiggly, cook them them in parchment or foil. Leave a Comment
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 salted hominy corn kernels by b1bobLeave a Comment
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 Güitig by b1bobLeave a Comment
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Folks down here add a sauce called ají to about everything short of their Fruit Loops at breakfast. This sauce contains tomatoes and certain types of peppers. It can range from mild to very spicy so ask if the ají is PICANTE (hot) or SUAVE (mild). The use of ají around here is so common that even the multinational fast food restaurants have to cater to this local taste. Here is one of many variations to the sauce:
2 bunches cilantro, stems removed
1/2 cup olive oil
3 jalapeńos, quartered
1/2 teaspoon salt
water, as needed
In a blender add the cilantro, oil, jalapenos and salt. Pulse, adding water as needed until it's well blended but not runny. Leave a Comment
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 fritadas, habas, plantains,
and other pork by b1bobLeave a Comment
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 don't be the guest of honour
for one of these by b1bobLeave a Comment
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 chicha by b1bobLeave a Comment
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 kid in a dangerous profession by b1bobLeave a Comment
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 tres leches garnished with a
raspberry by b1bob
1-1/4 cup cake flour
1 teaspoon baking powder
1 cup sugar
1/3 cup oil
5 eggs, large
1 teaspoon plus 1 teaspoon vanilla extract
1 cup plus 1/2 cup milk
1 cup sweetened condensed milk
1 cup plus 3/4 cup heavy cream
1 tablespoon rum
1 pinch salt
optional garnishes- fresh berries or cinnamon
Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.
Top with a sprinkle of cinnamon or garnish with fresh berries. Leave a Comment
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