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S: Gonzalez Family Memories and Receipes

BC: A Gift from Mom and Dad Bill and Ruth Gonzalez 12/25/2011 | "Honor the Lord and serve Him sincerely and faithfully. Joshua 24:14

FC: The Gonzalez Family Memories and Favorite Recipes

2: Gandule Rice with Coconut Milk Alex's Favorite 2 cups of uncooked long grain rice 1 can of gandules (pigeon peas) 1 can of coconut milk 2 cups of water 2 packets of Sason seasoning with achiote 3/4 cup of Sofrito 2 tbsp of green olives pitted 1/3 cup of oil (olive or corn) 1 cup of chopped pork 1 tsp of oregano 1 tbsp of ground cumin salt to taste Saute pork in oil until brown, add sofrito and sauteé for 4 minutes. Add can of gandule and season with oregano, cumin and salt. Sauteé for 3 minutes. Add rice and two cups of water and the can of coconut milk. Cook at medium high heat until water is absorbed. Lower heat to medium and turn rice, Cover the rice and 10 minutes later turn the rice again. Lower heat and cover until rice is cooked.

4: Chili Sauce Steak One thick round steak 2 bottles of Heinz Chili Sauce Half cup of Worcestershire Sauce 4 squares of one stick of butter Adobo seasoning or steak seasoning 1 large Onion 1 large green pepper 2 cups of Baby carrots 1 container of fresh mushroom Cut onion and green peppers in rings and place on the bottom of glass baking dish. Put steak on top of onions and peppers. Season with adobo or steak seasoning lightly and broil in oven for 5 minutes on each side. Mix the Chili sauce and Worcestershire in a bowl. Take the steak out the oven and cover the steak with the sauce mixture. Then add butter squares on top and add carrots. Cover the baking dish with aluminum foil and bake at 375 for 35minutes. Remove the stake from the oven and add the container of mushrooms and bake for another 20 minutes lowering the temperature to 325 degrees. Serve with rice.

6: Carne Ranchera Abdiel's Favorite 2 pounds of Beef Skirt Steak The juice of 1 to 2 large lemons Mrs. Dash Seasoning Adobo Salt & Pepper Season the skirt steak with the Mrs. Dash or adobo, salt and pepper, add the lemon juice and marinade overnight. Cook it on the grill for about 5 minutes on each side. Pico de Gallo 1 Onion The juice of 2 lemons 2 Tomatoes Half a Cup of Cilantro Jalapeño (optional) Salt and pepper to taste. Chop all ingredients and cover with lemon juice Serve meat in corn tortillas with pico the gallo

8: Vinegar Beef Steak with Onions 2 pounds of boneless Sirloin steak thinly slice 2 tbs Adobo 4 garlic cloves crushed 1/4 cups olive oil 1/4 cups of vinegar 2 large onions peeled and sliced Season steak with all the ingredients and marinate for at least 3 hours. In a frying pan heat a half cup of olive oil and sprinkle a half teaspoon of sugar. When the sugar turns brown, place the steaks in the frying pan adding the marinate liquid and top with onions and cook over medium high heat for approximately 20 minutes. Serve with rice and beans.

10: Mom's Chinese Rice Ariel's Favorite 4 cups Long Grain Rice Uncooked 2 tbsp butter 2 Tsp salt 1 lb Pork, or Chicken (chopped) 2 bunches Green Onions 1 can of Mushrooms (stems and caps) 4 Eggs (scrabbled) 1 bag or container Bean Sprouts Soy Sauce (to taste) Half cup of corn oil Cook long grain rice according to directions on bag adding butter and making sure it does not get sticky. Let it cool. Season meat and cook in a frying pan, set aside. Chop green onions set aside, Open can of Mushroom and drain, set aside. Make scramble eggs with butter and set aside. In a large container mix rice with the above ingredients well, then add soy sauce to taste ( rice should look slightly brown). In a caldero heat oil (drop a grain of rice and if it sizzles it is ready). Pour the rice mixture into the caldero and quickly turn and keep turning until all the rice has been fried. Serve.

12: Hawaiian Ribs Ingredients Pork ribs (amount dependent on # of people) 1 large can of Pineapple Juice Brown Sugar (1/2 cup per can of juice) Teriyaki Sauce (to taste) Adobo Seasoning Cut pork ribs individually, season with adobo and teriyaki sauce and marinate for several hours or overnight. Place the ribs in a large pan. Mix pineapple juice and brown sugar well and pour into the pan making sure to cover the ribs with the juice. Cook at medium high for 45 minutes, covered. When the meat starts to fall off the bone, raise the heat some and uncover. The ribs are ready when the meat is falling off the bone and the juice is a syrup.

14: Vienna Sausage Rice Angel's Favorite 2 Cups of uncooked white rice 2 tbs of Sofrito 1/4 cup of olive oil 2 to 3 cans of Vienna sausage 1 envelope of Sason 1 tbs of salt 4 cups of water Sauté sofrito in oil for about 3 minutes add the Vienna sausage with liquid and sauté for another 3 to 4 minutes. Add rice, sason seasoning and water. Cook on High until water is absorbed. Lower heat to medium heat and stir rice bringing it to the center in a mound. Cover and cook in medium heat for about 10 minutes and stir rice again cover and cook at low heat for another 15 minutes or until rice is tender.

16: Mom's Cuban Sandwich Everyone's Favorite French Bread Deli Meat (thin) Turkey or Ham Coto Salami from the deli Swiss Cheese Munster or Provolone Cheese Butter Preheat oven at 350 degrees. Slice open French Bread and spread butter on both sides of the bread. Layer the deli meat and then the cheeses. Close the sandwich and place in oven for 10 minutes or until cheese is melted. Remove from oven and with a clean kitchen towel press down on the sandwich, cut and serve.

18: Mom's Famous Flan "With all my love for My boys and their families" Ingredients 4 eggs 1 can of Evaporated Milk 1 can of Condense Milk 1 can of Cream of Coconut 1 tsp of Vanilla 1/2 cup of sugar (to caramelize) Preheat oven to 350 degrees. In a sauce pan caramelize the sugar by cooking it at low heat until it melts. Avoid the sugar from burning. Once it has melted place in baking pan quickly. Let it harden. Place 4 eggs in a blender and blend for about 2 minutes. Pour all 2 cans of milk and the can of cream of coconut for another 2 minutes or until mixed well. While mixing all ingredients add vanilla. Pour mixture into the baking pan. Place flan baking pan in a pot with little less than half of water, to avoid boiling into the flan pan (it should bake like a dutch oven). Bake for 1 hour or when a knife inserted in the center comes out clean. ( For larger flan double the recipe)

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Ruth Gonzalez
  • By: Ruth G.
  • Joined: almost 6 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: Blank Canvas
  • Theme for Mixbook Scrapbookers
  • Tags: None
  • Started: about 5 years ago
  • Updated: almost 4 years ago

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