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Surullitos fritos (corn sticks with cheese)

Surullitos fritos(corn sticks with cheese)

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      Fried corn sticks or (surullitos de maiz con queso) are one of the most popular appetizers in Puerto Rico. The combination of fine cornmeal and sharp cheddar cheese give them a crunchy texture and unique flavor. Serve them at your next party and your guests are going to be pleased.                                                              dessertsandgoodfood.blogspot.com Ingredients: 1 1/2 cups of water 1/2 teaspoon salt 2 tablespoons unsalted butter 2 cups fine corn flour  1 1/2 shredded sharp cheddar cheese  Oil to fry 1 cup of water at room temperature   in a small bowl In a medium saucepan over high heat add the water, salt, butter and bring to a boil. In a heat resistant bowl add the corn flour and the cheese and mix well. Carefully pour the boiling water over the flou...
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Vanilla Flan

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     This is the first flan recipe that I learned how to make. It is simple, delicious with a creamy texture that melts in your mouth. Use the best vanilla you can find it is worth it.                    This photo was taken a few years ago when I was in culinary school. That day the teacher wanted everybody to bring something from home to share an I was so happy that everybody loved my flan including my teacher.               Ingredients: 1 can condensed milk 1 can evaporated milk 1 cup of heavy cream 4 eggs 4 eggs yolks 1 tablespoon vanilla extract 1 Caramel recipe, refer to the post of  'Caramel for flan or bread pudding' 1- 8 x 8 x 2 cake pan 1 large roasting pan for (Bain Marie) Carefully pour the caramel into the cake pan and coat the bottom and the sides of the pan with the caramel. Set aside to cool.   Combine the condensed milk and evaporated ...
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Empanadillas de Harina de Maiz

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     In  Puerto Rico we called empanadillas.  Many other countries in the world have them as well, but they are more commonly known as empanadas in the United States. No matter what they are called, empanadillas are one of those treats you dream about it.  Made with plain flour, precooked cornmeal (masarepa) or fine yellow cornmeal they are a pleasure to eat.    I made two recipes using 2 different types of corn flour to see which one was tastier and easier to make.   This is my version of a recipe, from a very old cook book I brought  from Puerto Rico many years ago. In this recipe I use yellow cornmeal and the result is a crispy empanadilla with a strong corn flavor.                              Recipe #1 Ingredients: 1 cup corn flour 2 cups of water 1 teaspoon salt 2 teaspoon unsalted butter 2 cups of oil for frying 1 baking sheet covered ...
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