CUBANO MACARONI SALAD
One of my favorite sandwiches is a hot Cubano, piled high with juicy pork, layers of ham and melty Swiss cheese. These same ingredients are amazing turned into a macaroni salad. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine cheese, pork, ham, pickles and onion. Add dressing; gently to coat. Refrigerate until serving.
Nutrition Facts : Calories 300 calories, Fat 22g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 402mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
TOSSED SALAD CUBANO
About.com has a large section on Latin/Caribbean cooking. "Cuban tossed salad is a simple yet delicious salad. Serve the tossed salad for a light lunch or with dinner. This recipe is very versatile; you can substitute any variety of tomato, onion, lettuce or radish. The fresh dressing is worth the extra effort to make, but if you don't have time you can use bottled vinaigrette."
Provided by Elmotoo
Categories Salad Dressings
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Arrange tomatoes, onion, lettuce, and radishes on a serving platter, or toss them together in a salad bowl.
- Using a blender, mix together garlic, olive oil, vinegar, lime juice, salt and pepper to make a vinaigrette type dressing.
- Chill the salad and dressing until ready to serve.
YOUR BASIC TOSSED SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 11m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.
EASY CUBAN SALAD
This refreshing salad relies on a few ingredients and the addition of a brightly flavored citrus dressing.
Provided by Bibi
Time 15m
Yield 8
Number Of Ingredients 12
Steps:
- Combine olive oil, lemon juice, orange juice, lime juice, minced garlic, salt, and pepper in a 1-pint container or jar with tight-fitting lid. Tightly close the lid and shake until the ingredients are well blended. Refrigerate until ready to toss with the salad, or up to 3 days.
- Combine chopped romaine, tomato wedges, sliced radishes, sliced red onion, and chopped avocado in a large bowl. Add as much dressing as you like, and toss all ingredients. Refrigerate unused salad dressing.
- Serve dressed, tossed salads on individual salad plates.
Nutrition Facts : Calories 190.4 calories, Carbohydrate 7.7 g, Fat 17.9 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 299.9 mg, Sugar 2.7 g
CLASSIC TOSSED SALAD
This is a delicious salad that goes great with any meal, especially Italian!
Provided by Toni Bankson
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
- In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 8.8 g, Cholesterol 19.4 mg, Fat 16.4 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.7 g, Sodium 639 mg, Sugar 3.7 g
CUBAN SALAD
Cuban salads typically are refreshing, yet uncomplicated, and they're always a nice addition to what often can be a heavy Cuban meal. Served with a loaf of crusty Cuban bread isn't a bad idea either!
Provided by lutzflcat
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Combine romaine, tomatoes, avocados, onion, and black beans in a large bowl; toss to combine.
- Whisk lime juice, honey, garlic, cumin, salt, and pepper together in a small bowl. While constantly whisking, stream in the olive oil until dressing is well combined.
- Drizzle some of the dressing over the salad, toss, taste, and add more dressing if desired. If there's any extra dressing, refrigerate for later use.
Nutrition Facts : Calories 536.1 calories, Carbohydrate 33.8 g, Fat 43.7 g, Fiber 16.1 g, Protein 8.9 g, SaturatedFat 6.2 g, Sodium 384.7 mg, Sugar 8.9 g
CUBAN ROASTED CHICKEN (POLLO ASADO CUBANO)
Make and share this Cuban Roasted Chicken (Pollo Asado Cubano) recipe from Food.com.
Provided by diner524
Categories Whole Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse chicken, pat dry. Place chicken breast up in foil-lined shallow roasting pan. In mortar, place garlic, salt, oregano and black pepper, mash them well together. Mix garlic mixture with butter and lemon juice. With your fingers, carefully separate skin from breast, massage 1/2 of mixture gently between breast and skin, then spread the remaining mixture evenly over the whole chicken. Tuck wings under and tie legs together. The chicken will taste better if marinated overnight.
- Place pan in center of rack and cook for 55 minutes at 350° F, basting occasionally. Cook uncovered at 400° F for 5-7 minutes.
CUBAN BREAD (PAN CUBANO)
This is the best recipe I have ever tried for Cuban bread. I lived in Key West, FL for a time and could get bread fresh in the bakery. When I moved back to SD it was NO WHERE!!!! I had to make my own. I found this recipe on the King Arthur website and have used it ever since.
Provided by kittycatmom
Categories Yeast Breads
Time 2h
Yield 6 loaves
Number Of Ingredients 6
Steps:
- Manual Method: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this "turn" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth.
- Mixer Method: Combine the ingredients as directed at left, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above.
- Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour as needed, to produce a smooth, supple dough. Allow the machine to complete its cycle.
- Divide the dough into six pieces, and shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end). Place the loaves on a parchment-lined or lightly greased baking sheet.
- Let the loaves rise, covered, for 1 hour. Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf. Preheat the oven to 375°F while the loaves are rising. Bake the bread for about 30 minutes, or until it's golden brown. Remove it from the oven, and cool it on a rack. The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen.
Nutrition Facts : Calories 386.9, Fat 8.6, SaturatedFat 5, Cholesterol 20.4, Sodium 846.7, Carbohydrate 67, Fiber 2.6, Sugar 3, Protein 9.3
EASY TOSSED SALAD
Apples, almonds and cranberries provide powerfoods galore in this easy five-ingredient salad. Katie Wollgast - Florissant, Missouri
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a salad bowl, combine the salad greens, apple, almonds and cranberries. Drizzle with dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 210 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 109mg sodium, Carbohydrate 36g carbohydrate (17g sugars, Fiber 6g fiber), Protein 5g protein.
PAN CUBANO
This is a recipe from Cocina Cubana/ Sonia Martinez/ Pascual Perez. I have not tried this recipe. I am adding it to 'zaar because there have to uses for sourdough starter besides traditional sourdough and Amish Friendship Bread. I doubt that I will ever use the lard, which is recommended for authentic flavor. My bread machine makes sourdough starter, so I am hoping to play with this recipe on the bread machine. If I can figure out a bread machine version, then I'll add that, too. Note: Preparation time does not include the development time to make the starter, which is at least 24 hours. Also, if you've never made starter, I recommend you research a little bit. It's not difficult but there are a couple rules for success.
Provided by LaJuneBug
Categories Sourdough Breads
Time 3h
Yield 4 loaves
Number Of Ingredients 10
Steps:
- STARTER: The day before baking, dissolve the yeast in warm water in a nonreactive bowl. Add flour. You want a thick paste when you add the flour. Cover bowl with plastic wrap (punch a couple air holes) and place in refrigerator for 24 hours.
- Leftover starter can be left in the refrigerator or frozen. (You will need to maintain starter if you are going to keep it; there are several zaar recipies that describe sourdough starter care.).
- DOUGH: Dissolve yeast and sugar in warm water in a large mixing bowl. When the mixture is foamy (5 to 10 minutes), mix in the lard/ shortening, remaining water and starter (remember, it's 1/2 cup of starter and not the entire volume that you made the day before).
- Mix well with your fingers or a wooden spoon. Stir in salt and flour, 1 cup at a time. You want to get a dough that is stiff enough to knead. You can also mix and knead in a mixer fitted with a dough hook or in a food processor fitted with the double blade (the processor hook will not handle this job easily).
- Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 6 to 8 minutes, adding flour as necessary. The dough should be pliable and not sticky.
- Transfer to a lightly oiled bowl, cover and let warm, draft-free spot until it doubles its bulk, about 45 minutes. Punch down.
- To form the loaves, divide the dough in 4 pieces. Roll out each piece to form a 14-inch long tube, with rounded ends (sort of like a long meat loaf).
- Put 2 of the loaves per baking sheet, each loaf about 6 inches apart on the sheet. Cover with dampened cotton dish towel and let rise in warm, draft-free spot until double their bulk, about 1 hour. If you want it to rise at a slower pace, you can put it in the refrigerator for 3-4 hours.
- Preheat oven to 350°F.
- Lay a piece of dampened thick string or twine (about 1/8" thick) all along the top of the loaf. Bake until the loaves are lightly browned on the top and sound hollow when lightly tapped, about 30 minutes.
- Remove loaves from oven and let cool slightly. Remove the strings. They will leave a distinct little ridge on top. Transfer loaves to a wire rack for cooling.
Nutrition Facts : Calories 607.1, Fat 11.2, SaturatedFat 4, Cholesterol 9.1, Sodium 1751.6, Carbohydrate 108.5, Fiber 4.8, Sugar 3.5, Protein 16
CUBAN GARLIC SAUCE (MOJO CUBANO)
Make and share this Cuban Garlic Sauce (Mojo Cubano) recipe from Food.com.
Provided by Timothy H.
Categories Sauces
Time 12m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- For the mojo, you will need a large bowl. In a large bowl, pour the sour orange juice or lime juice, oregano, salt, pepper, garlic and sliced onion into the bowl and stir.
- Heat the olive oil over medium-high for 2 minutes, then when hot, pour olive oil into bowl. Be careful not to get burned, since some of it might splatter out.
- Mix the mojo ingredients, then let sit for 30 minutes.
Nutrition Facts : Calories 187.7, Fat 18.1, SaturatedFat 2.5, Sodium 195.8, Carbohydrate 6.7, Fiber 0.6, Sugar 3.5, Protein 0.7
TOSSED SALAD
To speed up the preparation of this salad even more, you can slice the vegetables when you have time, either early in the day or the night before.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a salad bowl, toss the first five ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat.
Nutrition Facts : Calories 257 calories, Fat 25g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 660mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
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