Download Castle La Corona de los Santos Cookbook: Authentic Costa by James Nathaniel Holland PDF

By James Nathaniel Holland

L. a. Corona de los Santos is a fortress that sits above the Los Santos valley within the crucial mountains of Costa Rica. For the 1st time, its mystery conventional and continental recipes are made on hand to the general public. scrumptious and fit, discover ways to make actual Costa Rican nutrition like gallo pinto, arroz con leche, pico de gallo, picadillos and extra. or just play armchair vacationer and luxuriate in the gorgeous images, all unique and brought on web site

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Additional info for Castle La Corona de los Santos Cookbook: Authentic Costa Rican Recipes of the Mountains and More!

Sample text

32 Arroz con Pollo, p. 33 Gallo Pinto, p. 30 Vinegar Salads (cabbage, cucumber, bean), p. 36 Breads, p. 37 Banana Bread, p. 38 Corn Bread, p. 38 English Muffin Bread, p. 40 Pancakes, p. 40 Ayote (Pumpkin) Bread, p. 39 Zucchini Bread, p. 39 Desserts and Sweets, p. 43 Arroz con leche, p. 45 Bread and cream, p. 45 Castle Black Rum Cake, p. 44 Chocolate Pudding, p. 34 Quick Sugar Cookies, p. 45 Fruit toppings (Miel), p. 46 Orange Marmalade, p. 46 Drinks, p. 48 Agua Dulce, p. 48 Coffee, p. 48 Smoked, p.

Cinnamon 1 tsp. Vanilla 2 cups of flour 2 TB of yellow cornmeal Heat oven to 375. Stir until you have a cream the sugar and vegetable shortening. Add egg and vanilla. Mix very well. On top add flour and cornmeal, then baking powder, cream of tartar, cinnamon, and baking soda. Mix dry ingredients on top, then mix well into the cream below. Make into spoon-sized balls and place Evenly on the a baking sheet. Bake for 11-15 min. In center of oven. Take out and let cool on a rack for at least 30 minutes.

Salt 1 tsp. ground nutmeg 1 tsp. ground cinnamon 4 eggs 3 cups sugar 1 cup cooking oil (sunflower is preferred) 2/3 cups water 15-ounces of peeled and cooked Ayote, or pumpkin (1 can or a quarter of the whole Extras: ½ cup chopped walnuts and/or almonds ½ cup raisins Preheat oven to 400 °F. Sprinkle Ayote piece with salt underneath and roast until soft and the skin with easily come off with a fork (about 50 minutes). Remove from oven, let cool, take off peel and process in a food processor until smooth.

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