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Old 04-08-2020, 11:38 AM   #21
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We tried the Asopao recipe not because we wanted a Puerto Rican dish but because we wanted to make something using ground chicken we had in the freezer. lol Sorry for the confusion.
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Old 04-08-2020, 01:42 PM   #22
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Quote:
Originally Posted by GimmeAnother1 View Post
I always use this lady for PR recipes. Her chicken emapanada one is spot on. Maybe try her way next time. She has authentic PR recipes.

https://youtu.be/rI-5uy9gG04
Hi, thanks. Have you ever tried recipes by Daisy Martinez? I have her book "Daisy Cooks".
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Old 04-08-2020, 02:23 PM   #23
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What's Cookin', Good Lookin' ? 4/6 - Monday

Quote:
Originally Posted by cookieee View Post
Hi, thanks. Have you ever tried recipes by Daisy Martinez? I have her book "Daisy Cooks".
No. Will check her out. Evelyn is authentic PR style although not chef level. For home cooking style she is spot on and covers most traditional PR recipes. The 2 I am having trouble finding good recipe for though are: bizcocho de novia and the PR style bread they use on sandwiches.

The PR bizcocho de novia that you find in panaderias. The one with sprinkles on it.
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The sandwich bread
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Old 04-08-2020, 03:17 PM   #24
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subbing puff pastry (rolled out thin-thin) for filo (.... it's a virus thing...) apple struedel
DW insists the T&T Vienna/Europe recipes are insufficiently sweet to the Ami tooth - technically I agree.

this is 3x Golden Delicious, diced, macerated in sugar/cinnamon/vanilla sugar + brandy soaked raisins. rolled up in one 'chunk' of puffed pastry sheet rolled veddy thin.

the upped - aka doubled - sugar to-taste causes a lot of juicification. I see a self-clean cycle in the oven's immediate future.....

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Old 04-08-2020, 03:30 PM   #25
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So far, I don't have either recipes, will keep looking. Hopefully back to you later.
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