CUBAN STYLE CHICKEN RECIPES

CUBAN-STYLE YUCA RECIPE | ALLRECIPES

Cuban-Style Yuca Recipe | Allrecipes image

Made with yuca, or cassava, a Latin American root vegetable similar to potatoes, this simple dish is the way my granny used to make it.

Provided by Cocina JNOTS

Categories Side Dish Vegetables

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 pounds yuca, peeled and sliced lengthwise
½ teaspoon salt
¼ cup olive oil
½ onion, diced
4 cloves garlic, minced
½ teaspoon fresh lemon juice

Steps:

Place the yuca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain, and place yucca on a serving plate.
Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yuca, and serve immediately.

Nutrition Facts : Calories 268.3 calories, CarbohydrateContent 43.4 g, FatContent 9 g, FiberContent 2.1 g, ProteinContent 5.7 g, SaturatedFatContent 1.3 g, SodiumContent 204 mg, SugarContent 2.6 g

CUBAN-STYLE BREAD RECIPE | FOOD NETWORK

Cuban-Style Bread Recipe | Food Network image

Provided by Food Network

Categories appetizer

Total Time 3 hours 5 minutes

Prep Time 5 minutes

Cook Time 3 hours 0 minutes

Yield 3 to 4 loaves

Number Of Ingredients 8

Ingredients

1 pint ice water
1 tablespoon salt
1 tablespoon sugar
1 ounce shortening (lard or vegetable)
1 ounce (4 packets) dry yeast
1 1/2 pounds flour, plus more if necessary
Oil, for coating
Palmetto leaves, for creating a seam (unbleached or colored shoe strings can be used)

Steps:

In a mixing machine fitted with a dough hook, add the water, salt, sugar, shortening, and yeast. Add the flour slowly, making a stiff dough that is silky smooth.
Turn dough out into a large oiled bowl, cover with a cloth. Place dough in a warm place, and allow to double in bulk.
Turn the dough out onto a lightly floured surface. Pound and knead the dough, until it is silky smooth. Return the dough to the bowl, cover, and let rise again, until doubled in bulk.
Meanwhile, sterilize the palmetto leaves or shoe strings by soaking them in boiling water.
Portion dough into 10-ounce loaves. As a loaf is formed, immediately place a palmetto leaf or shoestring down the length of the loaf, and turn the loaf over onto a baking sheet, leaf/string side down. Repeat with the remaining loaves.
Let the dough rise, leaf side down, for 30 minutes.
Preheat the oven to 400 degrees F.
Bake loaves until they are golden brown, about 30 minutes.

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