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    sebastian antonio

    springfield

    Chef #2438543

    springfield

    Joined: Oct 07, 2012

    My Journal

    Shared Recipe White Chicken Chili

    "Despite the long list of ingredients, this chili is easy to make, and is very delicious and hearty!"

    Oct 22, 2012 on Food.com

    Shared Recipe Veal Fricasse

    "A delicious stew where the veal is cooked on a sofrito base, wine, tomatoes, potatoes and carrots. Serve over white rice"

    Oct 20, 2012 on Food.com

    Shared Recipe Adobo Rubbed Thanksgiving Turkey

    "This is the way turkey is prepared in Puerto Rico, where it is seasoned the same way a pork shoulder is. It is called "pavochon", which translates literally as "turkeypork", due to its distinctive flavor. It is also served during the Holidays as an alternative to pork."

    Oct 17, 2012 on Food.com

    Shared Recipe Mahi Mahi in Mojo Sauce

    "Mojo is a sauce which is traditionally poured over grilled or fried fish just before seving. In this recipe, which uses mahi mahi fillets, the fish and mojo are cooked together."

    Oct 17, 2012 on Food.com

    Reviewed Puerto Rican Chicken in Green Sauce

    "Mmmm...just serve with white rice and enjoy!"

    Oct 17, 2012 on Food.com

    Reviewed Puerto Rican Pina Colada

    "My mom used to make pins colada like this one when I was growing up,minus the rum of course. Although Pi?a Colada as we know it was invented in a hotel in Puerto Rico, people of the island have been making it with condensed and evaporated milk for generations."

    Oct 17, 2012 on Food.com

    Shared Recipe Butter Lime Cilantro Rice

    "This is an oriental style cilantro rice. Perfect to accompany meats or fish that are cooked with any soy sauce base."

    Oct 15, 2012 on Food.com

    Shared Recipe Puerto Rican Stuffed Chicken Breasts

    "This recipe is traditionally made with pork, and served during the Holidays. This is a variation, using chicken breasts. You can serve with your favorite rice and add a creamy cilantro sauce over the chicken."

    Oct 15, 2012 on Food.com

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