puerto rican breakfast custard

Ingredients

• Servings: 2
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 3 tablespoons white sugar
• 1/8 teaspoon ground cinnamon
• 2 cups whole milk

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• whisk together the cornstarch, salt, sugar, and cinnamon in a large saucepan. stir in the milk to evenly blend ingredients, and set over medium-high heat. continue whisking and cooking until custard reaches a thick consistency, 25 to 30 minutes. it is important to stir the entire time, or the custard can easily burn or clump. the custard will continue to thicken as it cools. spoon into bowls to serve.

1-dish Chicken Parmesan

Ingredients

• Servings: 6
• batter:
• mazola pure® cooking spray
• 1 1/2 cups all-purpose flour
• 2 envelopes fleischmann's® rapidrise yeast
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 3/4 cup very warm water (120 degrees f to 130 degrees f)
• 3 tablespoons olive oil
• toppings:
• 12 ounces fully cooked, frozen, breaded chicken (breast or tenders), chopped
• 2 cups spaghetti sauce
• 1 cup italian blend shredded cheese
• 1 teaspoon spice islands® italian herb seasoning

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• mix batter ingredients together in a pre-sprayed 8x8-inch baking dish. let rest 5 to 10 minutes.
• top batter evenly with chicken. pour marinara sauce over chicken, sprinkle with cheese and herbs.
• bake by placing in a cold oven; set temperature to 350 degrees f. bake for 30 minutes, or until done.

pressure cooker teriyaki chicken

Ingredients

• Servings: 8
• 3/4 cup brown sugar
• 3/4 cup reduced-sodium soy sauce
• 1/4 cup vinegar
• 2 tablespoons ground ginger
• 2 tablespoons garlic powder
• 1 teaspoon ground black pepper
• 1 (20 ounce) can crushed pineapple
• 1 cup chicken stock
• 3 pounds boneless, skinless chicken thighs
• 2 tablespoons cornstarch (optional)
• 2 tablespoons cold water (optional)

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• combine brown sugar, soy sauce, vinegar, ginger, garlic powder, pepper, crushed pineapple and juice, and chicken stock in a bowl and stir until the brown sugar is dissolved.
• place chicken thighs in the pressure cooker and pour in the sauce. stir gently to coat. bring the pressure cooker up to high pressure over high heat, then reduce the heat to low, maintaining high pressure. cook for 20 minutes.
• stir cornstarch into cold water and set aside.
• reduce the pressure using the rapid-release method. use a slotted spoon to transfer the chicken to a serving dish; cover with foil and set aside. whisk the cornstarch mixture into the sauce, bring the mixture to a boil, and cook, stirring frequently, until the sauce has thickened, about 3 minutes. serve the chicken topped with the teriyaki sauce.

jack-o-lantern pumpkin pancakes

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 1 cup quick cooking oats
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg, beaten
• 3/4 cup canned pumpkin
• 2 tablespoons vegetable oil
• 3/4 cup semisweet chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• stir together flour, oats, brown sugar, baking powder, cinnamon, cloves, and salt in a large bowl. in a separate large bowl, lightly beat together the milk, egg, pumpkin, and oil. stir flour mixture into the pumpkin mixture, blending just until moistened.
• heat a lightly greased griddle over medium high heat.
• pour batter, 1/3 cup at a time, the prepared griddle. make a jack-o-lantern face in each pancake with the chocolate chips. cook until appear on the surface, then flip and cook until golden brown on the other side, about 5 minutes per side.

peruvian arroz con pollo

Ingredients

• Servings: 6
• 1/4 cup vegetable oil, divided
• 6 chicken thighs, skinned and patted dry
• 6 chicken drumsticks with skin, patted dry
• salt and black pepper to taste
• 1 1/2 bunches fresh cilantro, leaves picked from stems
• 6 cloves garlic, peeled and coarsely chopped
• 1 aji (peruvian) pepper, seeded and deveined
• 1 tablespoon worcestershire sauce
• 1/2 cup orange juice
• 2 cups uncooked white rice
• 2 onions, chopped
• 1/2 cup white
• 3 1/2 cups chicken broth
• 1 teaspoon freshly ground black pepper
• 1 large carrot, peeled and diced
• 1 bell pepper, any color, sliced into rings
• 3/4 cup frozen peas

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 35 mins


• place two large skillets over medium heat, pour 2 tablespoons of vegetable oil into each, and heat the oil until it ripples. season the chicken with salt and pepper, divide between the two skillets, and fry until golden brown and crisp, about 15 minutes. use screens over the skillets, if needed, to control spattering. remove the chicken from the skillets, and drain on paper towels.
• place the cilantro leaves, garlic, aji pepper, worcestershire sauce, and orange juice into a blender, and blend until smooth. pour the mixture into one of the skillets, bring to a simmer, and cook and stir over medium-low heat until the mixture turns from bright to dark green, about 5 minutes.
• place the chopped onions into the other skillet, and cook and stir over medium-low heat until the onions turn translucent, 5 to 7 minutes. stir in the rice, and cook and stir until the rice starts to turn opaque, about 5 minutes.
• pour the white into the blender and pulse a few times to rinse off any extra cilantro mixture from the blender, and pour the into the skillet containing the cilantro mixture. bring the mixture back to a simmer over medium heat, scrape the rice and onions into the cilantro mixture, stir in the chicken broth and black pepper, and bring to a boil. place the browned chicken pieces and carrots into the skillet, stir to combine, and cover. reduce heat, and cook until the rice is separate and the chicken is no longer pink in the center, about 30 minutes.
• remove the lid, place the pepper rings on the rice, and sprinkle with frozen peas. cover and cook without stirring until the peppers and peas are tender, about 15 minutes. uncover the skillet and allow the dish to rest for 5 minutes before serving.

Candied Bacon

Ingredients

• Servings: 6
• 1/4 cup packed brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup
• ground black pepper to taste
• 1 pound thick-cut bacon

Recipe

Preparation Time: 5 mins Cook Time: 50 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.
• place bacon slices on cooling rack set over a baking sheet.
• bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.
• remove bacon and brush both sides with brown sugar mixture. return bacon to the oven and bake another 5 minutes. repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.

Michelle's Honeybun Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) box yellow cake mix
• 4 eggs
• 1 (8 ounce) carton sour cream
• 3/4 cup vegetable oil
• 1/2 cup water
• 1 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch cake pan.
• in a mixing bowl, whisk together the cake mix, eggs, sour cream, vegetable oil, and water to make a smooth batter. in a separate bowl, stir together the brown sugar with cinnamon. pour half the cake batter into the prepared baking pan, and sprinkle the brown sugar-cinnamon mixture over the batter. pour the remaining batter over the cinnamon mixture, and gently swirl the batter a few times with a table knife.
• bake the cake in the preheated oven until lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
• stir the confectioners' sugar, milk, and vanilla extract together in a bowl to make a smooth, runny icing. pour the icing over the cake while it's still hot; allow to cool before serving.