Arroz Con Gandules Recipe On Hispanic Food Network

When it comes to easy to make recipes this is one of my favorite!

..La Isla Puerto Rican Restaurant in Seattle and Old San Juan Puerto Rican Restaurant in Tacoma are some of my favorite restaurants in the Northwest

Find This Puerto Rican Rice and Pigeon Pea Recipe on our website!

How To Make Mofongo With The Hispanic Food Network

Go To The Hispanic Food Network to get the recipe

Cuban Chicken and Rice Recipe

There' nothing I love better than Arroz con Pollo. When I'm home in Miami my guilty pleasure is this fast food joint called Pollo Tropical. It's kind of like the Arby's of Latin food. You can go in there get some chicken, black beans and rice, tostones y garlic seasoning fast. I saw this recipe on the Hispanic Food Network and it reminded home of the Magic City. Enjoy!

Buy Goya Pigeon Peas On The Hispanic Food Network

These Goya Pigeon Peas are perfect for incorporating into your next Healthy Hispanic Recipe, just click here to buy it on The Hispanic Food Network

Pork Shoulder Recipe On Hispanic Food Network

Click Here To Find The Recipe on HFNTV

How To Make Flan

"This is the best flan you will ever taste. The cream cheese takes away the "egginess" that most flan's have. The water bath ensures that the custard does not burn and that the caramel turns into a wonderful sauce."

Check out this recipe on The Hispanic Food Network

Ingredients

• 1 cup sugar
• 6 large eggs
• 1 (14 ounce) cans condensed milk
• 1 (12 ounce) cans evaporated milk
• 1 teaspoon vanilla extract
• 1 ounce cream cheese

Directions

1. Preheat oven to 350°F.
2. Select 2 oven safe containers, one that can easily fit inside the other.
3. The large one will be used for a water bath and the smaller one will actually house the flan.
4. Fill the larger container a little less than half way with water and place in the cold oven to heat up while you prepare the caramel and the custard.
5. In a large pan, using a wooden spoon caramelize the sugar until it turns a light golden brown.
6. While still hot, transfer the melted sugar to the smaller container, swirling it around until the entire bottom is covered then set aside.
7. In a blender add the remaining ingredients and blend until smooth.
8. Open up the oven where you have placed the water bath and then place the small pan with the caramel inside the large water bath pan.
9. Pour the custard into the pan being careful not to splash it.

Cuban Bacardi Rum Cake

Check out more recipes like this one on Hispanic Food Network 1 cup chopped pecans or walnuts 1 (18 1/2 oz.) pkg. Yellow cake mix 1 (3 3/4 oz) pkg. Jello Vanilla instant pudding & pie filling 4 eggs 1/2 cup cold water 1/2 cup Wesson oil 1/2 cup Bacardi dark rum Glaze: 1/4 lb. Butter 1/4 cup water 1 cup granulated sugar 1/2 cup Bacardi dark rum Preheat oven to 325 degrees. Grease and flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving place. Prick top all over. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. For glaze: melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum