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"This is a personal recipe -- tried and true -- made time and time again. I use this in the good ol summa' time, but can be used during the rest of the year as well. Normally, I buy "cold steamed blue crabs" from our local fish market, that are bursting with flavor after resting in the unique Maryland seasoning. I pick the meat, and make..."

Ingredients: dry mustard, garlic powder...

"Mmmm...serve with crusty rolls to soak up the juices! This quick version of Puerto Rican Stew from Eating Well Magazine uses tilapia or any white flaky fish. The traditional dish uses bacalao, or salted dried codfish."

Ingredients: dried oregano, tilapia fillets...

"One of Puerto Rico's signature dishes. It can be main, side dish or just an appetizer. The Cod is finely chopped, therefore, the flavor is not so strong. Very high in calories but worth having at least two once a year!"

Ingredients: pepper, garlic cloves...

"Fish baked in beer and served with a stovetop sauce. Chillo is a local Puerto Rican fish, but you can use whatever is available to you.
From the Complete Caribbean Cookbook."

Ingredients: dried oregano, dry white wine...

"This makes a very tasty appetizer! Chill overnight, it makes for a less salty fish. These are served all over Miami and they are so good! Originally on the Goya Foods web site."

Ingredients: cilantro, adobo seasoning, oil...

"Pasta and shrimp in a creamy dressing. We make a meal of this with french bread and a nice white wine. A nice addition is drained and rinsed black beans."

Ingredients: shrimp, fresh basil...

"Boston lettuce has a mild taste and tender texture. Rinse it gently, pat dry and refrigerate with moistened paper towels until ready to assemble salad. (Total time: 16 mins.)This is a very nice and pretty salad dish. Cooking Light Magazine, August/05. Making of the salad included in prep time -- not cooling time. Update 06/19/2008 - after making this..."

Ingredients: cooking spray, dry rub seasonings...

"This recipe is straight from Puerto Rico! Creamy and delicious, you'll love this over rice. Enjoy!"

Ingredients: coconut milk, pepper...

"This is one of the few Cuban dishes that is a little spicy, rather, it is redolent with garlic and tomatoes and the succulent flavor of fresh-caught shrimp. As all Cuban favorites, it is served with white rice and either ripe or green plantains. Add a green salad and garnish with some cilantro and you're good to go. Delicious!"

Ingredients: fresh ground black pepper, dry white wine...

"This recipe appeared in "Cooking Light" magazine."

Ingredients: coconut extract, garlic, ham...

"Here's recipe from a booklet called "An Adventure in International Cooking" that my Mom helped compile for 4-H in Madison County (New York) back in the early 1970s. It was submitted by Awilda Heredia."

Ingredients: crushed pineapple, green olives...

"Recipe by Allison Ehri Kreitler, From: Fine Cooking 99, pp22-23 Published in May 6, 2099.. This is a lovely hors d'oeuvres :) it goes over very easily! We made this to see how it would taste and it was wonderful!!! I was looking for something easy but a little different & voila! Here it is! ;)"

Ingredients: coriander seeds, hearts of palm...

"This recipe is from an old newspaper clipping in my grandmothers recipe box. It supposedly is from the Restaurant La Gallega in San Juan, PR. I think the recipe is more of an asopao than a true Spanish paella."

Ingredients: shrimp, frozen lima beans...

"This is served in the Caribbean Islands, Puerto and Cuba! Below is a recipe for the sauce called Basic Mojo sauce. This is served over the Crab Stuffed Chops. The Basic MOJO Sauce Basic Mojo Sauce."

Ingredients: pepper, fresh ground pepper...