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Arepas of Flour
Pour some warm water in a big container first, with salt to your taste. For every 1 1/2 cup of warm water you have to add 1 cup of flour, while stirring continuously with a fork, knead the dough until you don't feel any lumps. Let the dough stand for five minutes and then hand mold AREPA CAKES to 2 1/2 diam. by 1/2" thick. Place on slightly greased hot plate or skillet and allow a slight hard crust to form on both sides, then place in pre-heated oven at 350 degrees Fahrenheit, for about 15 minutes.

Ham Croissant Rolls

1 tablespoon yeast

1 cup milk

1/2 cup sugar

4 and 3/4 cup flour

1 teaspoon salt

3 lightly beaten eggs

1/2 cup vegetable oil

melted butter

ham, diced, cut into long strips

ham, diced, cut into long, thin strips
Put the yeast, a small amount of water and 1/2 cup warm water into a small container. Let rise for 10 minutes or so.
In a large glass bowl, combine the sugar, salt, oil and milk. Add the flour and knead until everything is mixed. Then add the eggs and keep kneading. Finally, add the yeast mixture and stir until the mixture has a consistent texture.
Cover the mixture with plastic wrap and let it rise in a warm place for two hours.
Knead the dough again, and then divide it into four equal parts. Roll each part of the dough into a about 10 inch, circle using a rolling pin. Cut the flattened dough into 8 triangles. Place ham in the widest part of each triangle. Then roll up each triangle, beginning at the widest and rolling towards the point of the triangle (which used to be the middle of the circle). Place the wrapped-up ham on a cookie sheet or pan, with the point folded underneath so it doesn't come unrolled.
Cover the rolls with plastic and let rise for one hour in a warm place. Pre-heat oven to 350-375 degrees Fahrenheit.
Brush melted butter on each roll and cook them in the heated oven for 15 minutes or until they are light golden. Remove them from the oven and brush with either a mixture of water and sugar or with an egg white. Return them to the oven until they are golden brown.


1 cup chopped onions

2-3 tablespoons sugar

1/4 cup green bell peppers chopped

1/4 teaspoons black pepper

1/4 cup red bell peppers chopped

1 tablespoon chopped parsley

3-4 garlic cloves, minced

1 1/2 cup mashed avocado

1/2 cup vegetable oil

1 1/2 cup chopped avocado

2 tablespoons vinager


Combine first nine ingredients; then stir in mashed avocado. Finally add reserve chopped avocado and salt and stir. Refrigerate to serve.
Talcari de Chivo (baby goat in wine sauce)

32 ounce Baby Goat

1 cup Water

2 Lemons

32 ounce Red wine

6 Tomatoes

6 ounce Garlic

3 ounce Jalapeño

32 ounce Onion

Salt and black pepper (to taste)

2 ounce Olive Oil

Wash the baby goat with lemon juice and cut it into pieces Season it with salt, pepper, crushed garlic. Let it marinade overnight. Sautee the goat and add the water, cover and let it cook for 30 minutes at low heat.
Add the small diced tomatoes, onion and jalapeno and mix well.
Cook the baby goat for another 30 minutes or until the meat is tender. Add the wine and cook for 15 more minutes. Ajust seasoning.
Serve over rice.

 3 lb Shrimp (16-20/lb)

1 Chili Pepper Seeded/Minced

3 c Spanish Olive Oil

1 Loaf French Bread 1" Slices

4 Large Red Bell Peppers

1 x Feta Cheese (optional)

8 Cloves Garlic

Bell peppers should be seeded and cut into thin strips. Garlic cloves should be peeled and cut into 1/4-inch chunks. Slit the shrimp up the back with a sharp knife. Remove the vein, but do not peel shrimp. Set them aside.
Combine 2 cups of olive oil and the red pepper strips in a deep heavy skillet or saute pan. Heat slowly. Cook very gently until the peppers are extremely tender but not at all browned. (The oil will turn a lovely rose color.) Set peppers aside. Pour the remaining oil into another skillet with the garlic pieces. Stew the garlic slowly for 4 to 5 minutes, until tender and golden. Scoop out the garlic with a strainer or slotted spoon and add it to the peppers. Heat the garlic oil until it ripples. Throw in the minced chili pepper and the shrimp. Saute, tossing the shrimp in the oil, until they turn pink and are just done. To serve, spoon the peppers and their oil into a serving dish. Surround with the shrimp. Serve with bread.
Each diner soaks slices of bread in the oil and piles the bread with peppers and garlic. Feta cheese may be eaten with it and the shrimp goes on top.

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