Pina Colada Baked Doughnuts Zwt 9 Puerto Rico Recipes

PINA COLADA BAKED DOUGHNUTS (ZWT-9 PUERTO RICO)

Steps:

• For Doughnuts:.
• Strain the pineapple & reserve the juice. Squeeze out as much pineapple juice as possible using a cheesecloth, clean lint-free tea towel or by pressing crushed pineapple thru a fine sieve. There should an excess that can be used for the glaze. NOTE: Do not over-mix. Most of the steps require only enough mixing to combine.
• Preheat oven to 375F - Lightly coat doughnut pan w/oil. Mix together flour, sugar, baking soda plus salt & whisk to fully combine ingredients.
• In a separate bowl, combine oil, buttermilk, rum extract plus eggs & whisk until well-combined.
• Add wet ingredients to the dry ingredients & mix only until moistened.
• Add vinegar & mix well. Sprinkle in pineapple & fold in until combined.
• Fill doughnut wells only 3/4 full. Bake for 10-12 min or til golden brown.
• Let cool in pan for 5 minutes. Turn out onto a wire rack to fully cool.
• NOTE: This recipe assumes you have a doughnut baking pan. If you don't, then use a baking sheet & get creative. These pastries do not have to be round. They can be twisted (like me), etc.
• For Glaze:.
• Mix the crushed pineapple, sugar & pineapple juice in a bowl until smooth & creamy.
• Spoon onto cooled doughnuts. Sprinkle immediately w/the shredded coconut & wait at least 10 min for glaze to set before serving.

PUERTO RICAN PINA COLADA

Steps:

• Blend ice and pineapple juice.
• Add cream of coconut, rum, the milks and vanilla.
• Top with a cherry and ground cinnamon.

ASOPAO - PUERTO RICO

Steps:

• In a small bowl, mash garlic with the back of a spoon.
• Rub garlic into chicken.
• In a wide, shallow bowl combine flour, salt, black pepper, and oregano.
• Roll chicken pieces in flour mixture.
• In a large kettle, melt lard over medium high heat.
• Add chicken and cook for 8 to 10 minutes or until brown.
• Remove from kettle and set aside.
• Add green pepper and onions to kettle and saute until onions are transparent.
• Stir in ham and tomatoes.
• Cook over medium heat for 10 minutes.
• Return chicken to kettle and stir well.
• Reduce heat to low, cover, and cook for 30 minutes or until chicken is tender.
• Remove chicken from tomato mixture.
• When cool, remove meat from bones and cut into bite-size pieces.
• Add chicken broth and rice to tomato mixture and stir well.
• Bring to a boil over high heat.
• Reduce heat to low and cover, placing a paper towel between the kettle and the lid.
• Simmer for 20 minutes.
• Add peas, olives, parmesan cheese, and chicken and stir well.
• Cover and cook for 5 more minutes.