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MAMAS LATINAS MAMAS LATINAS

Recetas de Mamas Latinas!

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Replies (11-20):
marlene992
by Marlene-Cubantina on Feb. 2, 2011 at 5:54 PM

wow im adding shrimp cocktail recipe in here!

marlene992
by Marlene-Cubantina on Feb. 2, 2011 at 5:57 PM
  • 2 pounds cooked shrimp, peeled and deveined
  • 1 tablespoon crushed garlic
  • 1/2 cup finely chopped red onion
  • 1/4 cup fresh cilantro, chopped
  • 1 1/2 cups tomato and clam juice cocktail
  • 1/4 cup ketchup
  • 1/4 cup fresh lime juice
  • 1 teaspoon hot pepper sauce, or to taste
  • 1/4 cup prepared horseradish
  • salt to taste
  • 1 ripe avocado - peeled, pitted and chopped

Directions

  1. Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
marlene992
by Marlene-Cubantina on Feb. 6, 2011 at 12:17 PM

ROPA VIEJA - Cuban Meat Stew

Serves 6 Prep time: 25 min. Total time: 3 hrs. Ingredients 2 tbsp. GOYA® Extra Virgin Olive Oil 2 ½ lbs. flank steak, cut in 3”x 4”pieces GOYA Adobo with Pepper, to taste 2 large yellow onions, finely chopped (about 2½ cups) 1½ green bell peppers, finely chopped (about 1½ cups) 1 jar (6 oz.) GOYA Sofrito 3 tsp. GOYA Minced Garlic or 6 cloves garlic, finely chopped 1 can (8 oz.) GOYA Tomato Sauce 1 packet Sazón GOYA with Coriander and Annatto 1 packet GOYA Powdered Beef Bouillon ¼ tsp. GOYA Ground Black Pepper 1 cup GOYA Spanish Olives Stuffed with Minced Pimientos, sliced 1 jar (2 oz.) GOYA Capers, drained 1 tbsp. finely chopped fresh cilantro 2 cups cooked CANILLA Extra Long Grain Rice Directions 1. Heat oil in large heavy-bottomed pot over medium-high heat. Season meat with adobo. Add steak to pot and cook in batches, flipping once, until well browned, about 10 minutes. Transfer meat to a plate. Lower heat to medium. Stir in onions and peppers. Cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add Sofrito and garlic to pot; cook until fragrant, about 1 minute. 2. Stir in 3 of cups water, tomato sauce, Sazón, beef bouillon and pepper. Bring mixture to a boil. Return beef to pot. Lower heat to medium low and simmer, covered, stirring occasionally, about 45 minutes. Stir in olives and capers. Cover pot; simmer until meat shreds easily with fork, 1 – 1½ hours, adding more water in ¼ cup measurements, if pot becomes dry. 3. Transfer meat to work surface; shred meat with two forks. Bring remaining sauce to a boil. Mix meat and cilantro into sauce. Serve with white rice.

sophiesmom07
by on Feb. 6, 2011 at 1:18 PM

 

Quoting marlene992:

ROPA VIEJA - Cuban Meat Stew

Serves 6 Prep time: 25 min. Total time: 3 hrs. Ingredients 2 tbsp. GOYA® Extra Virgin Olive Oil 2 ½ lbs. flank steak, cut in 3”x 4”pieces GOYA Adobo with Pepper, to taste 2 large yellow onions, finely chopped (about 2½ cups) 1½ green bell peppers, finely chopped (about 1½ cups) 1 jar (6 oz.) GOYA Sofrito 3 tsp. GOYA Minced Garlic or 6 cloves garlic, finely chopped 1 can (8 oz.) GOYA Tomato Sauce 1 packet Sazón GOYA with Coriander and Annatto 1 packet GOYA Powdered Beef Bouillon ¼ tsp. GOYA Ground Black Pepper 1 cup GOYA Spanish Olives Stuffed with Minced Pimientos, sliced 1 jar (2 oz.) GOYA Capers, drained 1 tbsp. finely chopped fresh cilantro 2 cups cooked CANILLA Extra Long Grain Rice Directions 1. Heat oil in large heavy-bottomed pot over medium-high heat. Season meat with adobo. Add steak to pot and cook in batches, flipping once, until well browned, about 10 minutes. Transfer meat to a plate. Lower heat to medium. Stir in onions and peppers. Cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add Sofrito and garlic to pot; cook until fragrant, about 1 minute. 2. Stir in 3 of cups water, tomato sauce, Sazón, beef bouillon and pepper. Bring mixture to a boil. Return beef to pot. Lower heat to medium low and simmer, covered, stirring occasionally, about 45 minutes. Stir in olives and capers. Cover pot; simmer until meat shreds easily with fork, 1 – 1½ hours, adding more water in ¼ cup measurements, if pot becomes dry. 3. Transfer meat to work surface; shred meat with two forks. Bring remaining sauce to a boil. Mix meat and cilantro into sauce. Serve with white rice.

I've always wanted to make Ropa Vieja , but I'm worried that I will not be able to cook the meat right. 

ctouzet
by Cathy on Feb. 6, 2011 at 8:44 PM

Here is my simple Crock Pot Recipe for Ropa Vieja

Ingredients

  • Flank steak
  • 1/2 green bell pepper & 1/2 red bell pepper cut in slices
  • small yellow onion - chopped in big pieces
  • 1 can of tomato paste
  • 1 can tomato sauce
  • 1 cup of water
  • 1-2 carrots
  • 2-3 bay leaves
  • 1 tbs of Olive Oil
  • handful of Olives with pimiento & a little of the juice they come in
  • 2 caps of vinegar

Season meat with salt & black pepper, heat olive oil in frying pan, brown the meat on both sides. Put all other ingredients in the crock pot in no particular order. Add browned steak to crock pot.  Cook on high for 3-4 hrs or until meat is falling apart.  With 2 forks shred apart the meat leaving it stringy. 

*Serve with white rice & ENJOY!

 

 

marlene992
by Marlene-Cubantina on Feb. 6, 2011 at 9:34 PM
Just bought me crock pot im going to def try your recipe Thanks


Quoting ctouzet:

Here is my simple Crock Pot Recipe for Ropa Vieja


Ingredients



  • Flank steak

  • 1/2 green bell pepper & 1/2 red bell pepper cut in slices

  • small yellow onion - chopped in big pieces

  • 1 can of tomato paste

  • 1 can tomato sauce

  • 1 cup of water

  • 1-2 carrots

  • 2-3 bay leaves

  • 1 tbs of Olive Oil

  • handful of Olives with pimiento & a little of the juice they come in

  • 2 caps of vinegar

Season meat with salt & black pepper, heat olive oil in frying pan, brown the meat on both sides. Put all other ingredients in the crock pot in no particular order. Add browned steak to crock pot.  Cook on high for 3-4 hrs or until meat is falling apart.  With 2 forks shred apart the meat leaving it stringy. 


*Serve with white rice & ENJOY!


 


 


Posted on CafeMom Mobile
Cafe Veronica
by Veronica-Puerto Rico on Feb. 7, 2011 at 9:29 AM

 Yum, I want to try the Ropa Vieja!! Thanks ladies!

Habichuela
by on Feb. 10, 2011 at 5:31 PM

BUMP!

marlene992
by Marlene-Cubantina on Feb. 12, 2011 at 8:31 PM
BUMP!
ana326
by Ana-Mexicana on Feb. 20, 2011 at 1:44 AM
Bump
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