Gradually add caramel mixture, stirring gently, until popcorn is evenly coated.
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Add the bananas and cook, stirring gently, until soft, about 10 minutes.
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Add the plantains and cook, stirring gently, until soft, about 10 minutes.
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Pour evaporated milk on it slowly, stirring gently until it's the consistency you like.
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Place cornbread on 2 baking sheets and bake, stirring gently, until firm and lightly toasted, 103 minutes.
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In a medium bowl, combine oats, puffed rice, puffed wheat, and pancake syrup, stirring gently to coat. 3.
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Add the chocolate to the bowl with the egg mixture, stirring gently and consistently until the chocolate is melted.
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Add the ravioli to the boiling water and cook, stirring gently, until they begin to float and are cooked, about 3 minutes.
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Stir in the ackee and scallions and cook until heated through, stirring gently so as to not break up the ackee, about 5 minutes more.
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Stir to combine and, when the sugar has melted, increase the heat to medium and bring to the boil, stirring gently from time to time.
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Simmer it until it thickens, then add your dumplings and let them cook through in the sauce, stirring gently so they don't actually pot-stick.
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Bake in preheated oven until golden brown and dry, 30 to 35 minutes, stirring gently and rotating baking sheets between top and bottom racks every 10 minutes. 4.
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Fry the rice and vegetables, stirring gently, until a crust forms on the bottom of the pan, about 5 minutes, then add the Linguica back to the pan.
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Annatto oil gives the rice a distinctive yellow/orange color. Salt pork, ham, smoked ham hocks, bacon, salchichón (salami), or chorizo is added alone or in combination. The sofrito is also sauteed in the annatto oil to release the aromatics and cooked until most of the water has evaporated while stirring gently. Olives, capers, and bay leaves are then added and cooked until sauce is thick almost to a paste.
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