Ingredients
- Hominy
- Butter
- 3 eggs
- Sweet Milk
Directions
- Take heaping coffee cupful of boiled hominy
- Heat it
- Thin in a tablespoonful of butter
- mix with 3 eggs
- Add one pint of sweet milk
- Corn may be added to preferred thickness
- Bake in oven and serve
- Enjoy!!!
Prepared by Roberto Puig
February 24, 2015
Ingredients
- Hominy
- Butter
- 3 eggs
- Sweet Milk
Directions
- Take heaping coffee cupful of boiled hominy
- Heat it
- Thin in a tablespoonful of butter
- mix with 3 eggs
- Add one pint of sweet milk
- Corn may be added to preferred thickness
- Bake in oven and serve
- Enjoy!!!
Prepared by Roberto Puig
February 24, 2015
Ingredients
- A can of tomatoes
- Onion
- Salt
- Pepper
- Parsley
- 3 tea spoon Cooking Oil
- Baby carrots
Directions
- Heat your pan for 5 min
- Add 2 tea spoon of cooking oil
- Chop the onions and carrots into small pieces and add it to the pan
- Add salt
- 7 min later, add your can of tomatoes to the mix in the pan
- Add some parsley leaves and Simmer for 15 min
- You can serve with spaghetti.
Ingredients
- A can of
tomatoes
- Onion
- Salt
- Pepper
- Parsley
- 3 tea spoon
Cooking Oil
- Baby carrots
Directions
- Heat your pan
for 5 min
- Add 2 tea spoon
of cooking oil
- Chop the onions
and carrots into small pieces and add it to the pan
- Add salt
- 7 min later, add
your can of tomatoes to the mix in the pan
- Add some parsley
leaves and Simmer for 15 min
- You can serve
with spaghetti.
Ingredients
- Lobster
- Potatoes
- Cognac
- White wine
- Pepper
- Salt
- Well-seasoned tomato sauce
Ingredients
- Take six baked potatoes for one lobster
- Brown the lobster in some oil
- While the lobster is cooking, add a glass of cognac
- Once the cognac is dry and the flame is extinguished
- Add the white wine, pepper and salt
- Pour over the well-seasoned tomato sauce
- Ready to serve
Ingredients
- Lobster
- Potatoes
- Cognac
- White wine
- Pepper
- Salt
- Well-seasoned
tomato sauce
Ingredients
- Take six baked
potatoes for one lobster
- Brown the
lobster in some oil
- While the
lobster is cooking, add a glass of cognac
- Once the cognac
is dry and the flame is extinguished
- Add the white
wine, pepper and salt
- Pour over the
well-seasoned tomato sauce
- Ready to serve
Ingredients
- Partridges
- Cabbage
- Carrots
- Onions
- Parsley
- White Wine
Directions
- Blanch the cabbage, squeeze out the water. Cook in the same butter from the partridges.
- Make a roux, add a few pieces of carrot,
- Cook for three hours.
- Fry the partridge, add blanched cabbage, carrots, onions, parsley, white wine, broth and a little rum.
- Cook for three hours.
- Fry a few pieces of bacon, then the partridges.
- Add blanched cabbage soup, sausage, ham, chipolata.
- Cook for three hours.
