DOMINICAN CHICKEN RECIPE RECIPES

DOMINICAN STYLE OATMEAL RECIPE | ALLRECIPES

Dominican Style Oatmeal Recipe | Allrecipes image

After living in the Dominican Republic for many years, I came to appreciate their tasty and easy way of making oatmeal. The texture is more creamy and liquidy, and the flavor is comforting in the morning.

Provided by Pepita

Categories Oatmeal

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 2 servings

Number Of Ingredients 7

Ingredients

1 ½ cups milk
½ cup quick cooking oats
2 tablespoons white sugar
¼ teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch salt
¼ teaspoon lemon zest

Steps:

Combine milk, oats, sugar, cinnamon, nutmeg, and salt in a saucepan. Add lemon peel, if using. Bring to a boil, stirring constantly for 2 minutes.

Nutrition Facts : Calories 220.1 calories, CarbohydrateContent 35.3 g, CholesterolContent 14.6 mg, FatContent 5.1 g, FiberContent 2.3 g, ProteinContent 8.7 g, SaturatedFatContent 2.7 g, SodiumContent 153.9 mg, SugarContent 21.4 g

CHICKEN LIVER PATE: TERRINE DE FOIES DE VOLAILLE RECIPE ...

Chicken Liver Pate: Terrine de Foies de Volaille Recipe ... image

Provided by Food Network

Categories appetizer

Total Time 6 hours 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup chopped yellow onions
2 teaspoons minced garlic
2 tablespoons green peppercorns, drained
2 bay leaves
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup Cognac or brandy
Chopped parsley leaves, for garnish
French bread croutons or toast, accompaniment
French cornichons, optional accompaniment
1 pound fresh chicken livers, cleaned
1 cup milk
1 stick cold unsalted butter, cut into pieces

Steps:

In a bowl, soak the livers in the milk for 2 hours. Drain well.
In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
Remove from the heat and let cool slightly. Discard the bay leaves.
In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.
To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with croutons. Serve with cornichons on the side.

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