More Website Templates @ December03, 2012!


  • Dasheen fritters

  • Ingredients
    • 2 dasheens (malangas), peeled and grated
    • 2 eggs
    • 1 onion
    • 4 cloves of garlic
    • Salt to taste
    • Oil for frying
    Add to the previously grated dasheens the beaten eggs, minced garlic cloves, chopped onion and salt. Let the mixture sit for 15 minutes and then make small balls with the dough. Fry small balls of the dough in hot oil until golden brown. Remove them from the pan, drain thoroughly and place them on absorbent paper. Serve as side dish or eat them as a snack at any time.



  • Dasheen Cream

  • Ingredients
    • 1 medium dasheen (malanga)
    • 1 cup milk
    • 200 g of cream cheese
    • 1 tablespoon butter
    • 1 small onion
    • Oregano leaves (to taste)
    • 2 cloves of garlic
    • Salt and seasoning to taste (bouillon)
    • 3 boiled quail eggs
    Peel the dasheen, cut into pieces and bring to a boil over medium heat in a pot with water and salt. After 30 minutes, remove the pot from the heat, do not discard the broth. In the blender place the dasheen chunks, without the broth, add half of the milk and cream cheese. In a separate pot, sauté garlic and the finely chopped onion with butter. Add water and the rest of the milk, season to taste and add some of the dasheen broth to achieve the desired consistency. Boil the quail eggs and slice them, use them as decoration. Serve hot.


  • Dasheen Chips

  • Ingredients
    •3 medium dasheens (malangas)
    • Salt to taste
    • Oil for frying
    Peel the dasheen, cut into pieces and then into thin sheets. Fry them in hot oil until they are golden and drain to remove excess oil. Add salt and serve with your favorite sauce. Perfect as side dish or snack.


  • Dasheen with Mojo

  • Ingredients
    • 6 medium dasheens (malanga)
    • 6 cloves of garlic
    • 2 limes
    • 4 tablespoons oil
    • Salt and pepper to taste
    Peel and wash the dasheen, cut into medium pieces and cook in salted water for 30 minutes or until you can pierce thoroughly with a fork. Crush the garlic and brown it slightly in oil, add a pinch of salt and pepper. When the mixture boils, add the lime juice; pour over the dasheen pieces. Serve dasheens with mojo as an side dish to your favorite foods.


  • Honey brown sugar

  • Ingredients
    • 2 tablespoons butter
    • 1 ½ cups whole cane sugar brand Hacienda Santa Lucila®
    • 1 tablespoon vanilla
    • 1 cup water
    Put the whole cane sugar and butter in a saucepan, melt, and add vanilla and water. Use high heat until boil, and then lower to medium heat for 5 minutes. Use as syrup to sweeten pancakes, fruit or dessert. Also use it as a base for browning chicken, turkey, pork or as an ingredient in black cake. You can achieve different consistencies adding or decreasing the amount of water.

  • Rice Pudding

  • Ingredients
    • 2 cups rice
    • 8 cups water
    • 8 cloves
    • 2 sticks of cinnamon
    • 3 slices of orange peel
    • 1 pinch of salt
    • 1 can of evaporated milk
    • 1 can of condensed milk
    • ½ cup whole milk
    • ½ cup raisins
    • ½ cup shredded coconut
    • 2 tablespoons vanilla
    • ¾ cup Santa Lucila® whole cane sugar
    Cook rice with cloves, cinnamon sticks and orange peel, stirring constantly and add a pinch of salt. When the rice is cooked and the water is evaporated, lower the heat; add the can of evaporated milk and half a can of condensed milk, stir constantly. Use milk as needed to moisten the rice, stir and add the whole cane sugar and vanilla. Finally pour the raisins and coconut. Remember stir until smooth. To serve, decorate the rice by spraying the whole cane sugar atop.

  • Black or Cucas cookies

  • Ingredients
    • 4 tablespoons butter
    • 1 cup Santa Lucila® whole cane sugar
    • 1 egg
    • ½ teaspoon vanilla
    • 3 cups flour
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • ½ teaspoon cinnamon
    Heat oven to 662 º F (350 º C) and grease a mold. Whisk the melted butter with the whole cane sugar, vanilla and egg. Mix in a bowl and gradually add flour, baking soda, salt and cinnamon. Mold the dough into a ball, cover with a cloth and put it in the refrigerator for 1 hour.
    With a roller stretches the dough until about 1 inch thick and cut out cookies using the molds of your choice. Place cookies on greased pan and let them bake for 8-10 minutes. Remove them from the oven, let stand and eat them with milk or yogurt.