This recipe has been in my family since I can remember. Rumor has it it was my grandma's (Dad's mom) recipe but Grandma (Mom's mom) says it is her recipe. The thing is it is absolutely delicious! I make it all year round but this is my signature thanksgiving side dish. Goes well with my puertorican apple BBQ turkey.
After so much trial and error I gave up trying to make this recipe just like Gma's. This is the one I use. I try to keep it as "low-fat" possible by not adding bacon or sausage like other recipes call for.
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!
After thinking and thinking about what to do with Tilapia filets I decided I was going to use the "same" recipe G-Pa used for his empanadas. I twisted it a little but boy did these came out great! You can either place the crackers in the blender (for more smoothnes) or you can place them in a plastic bag and just crush (I prefer this one, I hate to pull out the blender just for crackers!). I might be a little off on the measurements for the seasonings (I apologize) but I will say just go "by taste".
Oh this is soooo heavenly tasting! I found this one on a recipe book as I was searching for a nice kick to give to my toasts. The recipe appears as it is on the book but I substituted the ricotta for cream cheese with a bit of sugar and milk for smoothness.
Got this recipe from a can of Carnation Evaporated Milk. I haven't tried this yet but sounds like a nice change for yogurt over your fruit. Preparation and cooking time are not accurate, and doesn't include the 2 hour chill time. (Sorry!)