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Whitefish salad is a salad of smoked freshwater whitefish and mayonnaise. Whitefish salad is a staple fare of Ashkenazi Jewish American cuisine, often found at appetizing stores and Jewish delicatessens. [1][2] Common ingredients that can be added to whitefish salad include dill, lemon juice, capers, celery, chives, green peppers, vinegar, hard ...
Guinea fowl is a traditional Puerto Rican dish that can be prepared as a fricassee in lemon zest, sofrito, wine, raisins, olives, and other ingredients. Roasted and marinated traditionally in adobo, orégano brujo, sazón, citrus, and vinegar and often stiffed with mofongo or arroz junto (rice, beans, and pork).
Procter & Gamble spokesperson in Puerto Rico for “Brand Saver” coupon, cooking and healthy living magazine [22] and P&G's Brand Saver web portal called P&G Every Day [23] Served as culinary ambassador from Puerto Rico to Japan, sponsored by the Puerto Rican tourism bureau; Weekly writer for Miami Herald/el Nuevo Herald [24] and El Nuevo Dia ...
Stuff snapper with salt and a rosemary sprig; rub the fish with oil, garlic, and dried rosemary; and sprinkle both sides with breadcrumbs plus more oil. Grill until golden and serve with lemon ...
Mofongo (Spanish pronunciation: [moˈfoŋɡo]) is a dish from Puerto Rico with plantains as its main ingredient. [1] Plantains are picked green, cut into pieces and typically fried in more modern versions but can be boiled in broth (not salted water) as it was originally in its first published recipe or roasted, then mashed with salt, garlic, broth, and cooking oil (olive oil, butter, and lard ...
Pasteles (Spanish pronunciation: [pasˈteles]; singular pastel), also pastelles in the English-speaking Caribbean, are a traditional dish in several Latin American and Caribbean countries. In Puerto Rico, the Dominican Republic, Venezuela, Panama, Trinidad and Tobago, and the Caribbean coast of Colombia, the dish looks like a tamal.
Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize -based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre).
Rooster fighting is a sport that has been part of the Puerto Rican culture for centuries. In 1845, Manuel Alonso, in his book El Gíbaro, wrote that maybe a barrio could lack a church, but no barrio of Puerto Rico lacked a cockfighting venue. The sport was passed in families, from generation to generation.