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Ingredients Jump to Instructions ↓

  1. 1 pound tilapia , grilled

  2. 1/2 pound tiger shrimp, boiled

  3. 1/2 pound small scallops, boiled

  4. 1 purple onion, sliced into thin rings

  5. 2 green onions, including green parts, chopped

  6. 1 large ripe tomato, diced

  7. 1 poblano chile, roasted

  8. 1 jalapeño chile, seeded and sliced into very thin rings

  9. 1/4 cup chopped cilantro

  10. 3 tablespoons olive oil

  11. 1 tablespoon sugar

  12. 4 to 6 limes

  13. salt and black pepper to taste

  14. crisp lettuce

  15. avocado slices for garnish

  16. tomato slices for garnish 

  17. Cut fish into bite-size chunks, peel shrimp & cut scallops in half. 

  18. 3 to 4 hours before serving. Pile onto bed of lettuce and garnish with avocado and tomato slices. Now you're ready to enjoy this dish with chips or toasted pita.

  19. Chicken Adobo Recipe

  20. 4 chicken breasts, halved

  21. 1 cup orange juice

  22. 2 tablespoon vegetable oil

  23. 2 teaspoon achiote seeds

  24. 2 teaspoon white wine vinegar

  25. 1 teaspoon dried basil

  26. 1 teaspoon cinnamon

  27. 1/2 teaspoon cayenne

  28. 2 cloves garlic

  29. 1/2 teaspoon salt

  30. 1/2 teaspoon pepper 

  31. Cover achiote seeds with boiling water, cover and set aside overnight.

  32. 1/2 tablespoon orange juice, vinegar, cayenne, pepper and garlic in a food processor. Grind until coarse but mixed well. Place chicken breasts in a shallow dish and cover with achiote mixture. Marinate in the refrigerator for at least

  33. 2 hours.

  34. Preheat grill. Grill chicken about 10 minutes on each side over a medium flame or until done.

  35. Cream Sherry Flan Recipe

  36. 12 large egg, just the yolks

  37. 4 cups milk

  38. 1 stick of cinnamon

  39. 1 cup sugar

  40. 1/2 teaspoon salt

  41. 1/2 cup cream sherry 

  42. What's Next:

  43. 350 F or 175 C.

  44. In a large saucepan- pour 1 cup of milk with cinnamon stick. Heat at medium and remove from the burner just as a skin forms across the top.

  45. 1/2 cup of the sugar in a non-stick skillet over medium heat. Carefully spoon sugar into 12 individual custard cups or ramekins. Don't worry about coating the bottom evenly, it will automatically do that while the custard cooks.

  46. 1/2 cup of the sugar,

  47. 1/2 teaspoon salt and the sherry. SLOWLY (to avoid scrambling the eggs) pour the cooled milk into the egg mixture, stirring constantly. Pour the custard mixture into the

  48. 12 custard cups and place the cups into a large roasting pan. Add enough water into the pan until it comes about half way up the cups. Bake for about 40-45 minutes. The custard will appear set when done.

  49. Now you're on your way to a true Cinco De Mayo celebration! 

  50. Eat well & Laugh often! Tweet

Instructions Jump to Ingredients ↑

  1. Now that we know the history & why

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