Ingredients:

1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon grated peeled fresh ginger
2 garlic cloves, chopped
1 serrano chile, chopped
1 1/2 tablespoons molasses
1/2 cup dark rum
4 cups hot brewed coffee
1 tablespoon ground coffee
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons unsweetened cocoa
1 tablespoon butter or stick margarine, softened
1/2 teaspoon salt
2 pounds pork tenderloin
cooking spray

Procedure:

Heat oil in a large skillet over medium-high heat. Add onion; sauté 5 minutes. Add ginger, garlic, and serrano; sauté 2 minutes. Stir in molasses. Remove from heat; carefully stir in rum. Cook mixture 2 minutes. Stir in brewed coffee, ground coffee, cinnamon, and cocoa. Bring to a boil; cook until reduced to 1 1/2 cups (about 20 minutes). Remove from heat; cool. Place mixture in a blender; process until smooth. Stir in butter and salt. Trim fat from pork. Cut pork lengthwise into 8 1/2-inch-wide strips. Thread pork strips onto 8 (10-inch) skewers. Prepare grill. Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness, turning and basting frequently with coffee mixture. Makes 8 servings.

Ingredients:

1 (14 ounce) can hearts of palm, drained & rinsed.
2 medium tomatoes, seeded & chopped
3 cloves garlic, finely chopped
2 green onions, chopped (use white & green parts)
2 tablespoons extra virgin olive oil
salt and pepper (use fresh cracked pepper)
2 ounces parmesan cheese, freshly shaved
2 tablespoons fresh basil, chopped

Procedure:

Cut the hearts of palm into 1/2″ wide pieces Combine all but the parmesan ingredients in a large bowl. Toss and allow to sit at room temperature for 30 minutes allowing the flavors to blend. Serve with shavings of Parmesan on top of the salad.

Ingredients:

3 cups day old cooked rice
2 cups cooked black beans (canned are ok)
2 tablespoons onions, finely chopped
1 tablespoon sweet bell peppers, finely chopped
2 tablespoons coriander, finely chopped
3 strips bacon, chopped,cooked,drained & crumbled
1 tablespoon oil
1/2 tablespoon worcestershire sauce
1/2 tablespoon tabasco sauce (or more)

Procedure:

Saute the onions& pepper in the oil. Add beans& cook 2 minutes longer. Add the rice& stir together, cook 3 minutes. Add worcestershire, tabasco & coriander, mix well. Garnish with bacon bits. If you want garnish with sour cream.

Ingredients:

1 small can of sweetened condensed milk
1 cup of uncooked rice
1/2 cup of water
2 sticks of cinnamon cracked
1 cup of evaporated milk
6 cup of milk
1/2 cup of raisins
1 teaspoon fresh nutmeg
1/2 teaspoon vanilla extract

Procedure:

First, in a large cooking pot, add the water, 4 cups of milk, uncooked rice, cinnamon, evaporated milk, vanilla and nutmeg. Once on the stove, bring the liquid to a boil. Boil for about 5 minutes. Then, add the sweetened condensed milk. Add a little water to the milk can and empty its contents into the pot, by this time the liquid should be simmering, on low heat. The milk should just barely simmer, with bubbles breaking only the outside edge of the surface. As the liquid begins to reduce, add the remaining milk in small increments as you continue to stir. As you add the milk stir the mixture so that it cooks evenly. Continue to stir intermittently, until the liquid has become a gooey paste. Then add raisins and cook for an additional 10 minutes on.

Ingredients:

5 pieces chicken
2 lbs. mushrooms
4 medium tomatoes
1 red pepper
1 onion
1 packet powdered beef onion soup
1 cup water
1 tablespoon oil
salt

Procedure:

Remove chicken skin. Dice onion, pepper, and tomatoes. Dice half of the mushrooms, and slice the other half. In a large pot, sauté pepper and onion in oil until onion just begins to turn light brown. Add tomatoes and continue to sauté until tomatoes give off a good deal of water. Add chicken to pot making sure that the chicken touches the bottom of the pot. Add salt to taste. Cover and reduce heat to medium. Cook for 45-60min stirring or flipping chicken every 5-15 minutes as needed. Remove chicken and place on a baking sheet. Dissolve soup into water and stir into the mixture. Add mushrooms to pot, increase heat to high, and stir periodically while keeping covered. Remove cover for a thicker sauce. Cook approx. 10 minutes until desired consistency is reached. Pour sauce over chicken. For a different effect, strain the sauce first so there are no mushrooms.

Ingredients:

1 medium onion
1-2 jalapeno pepper
1 chicken bouillon cube
1 tablespoon butter or oleo
1/4 cup evaporated milk
2 beef t-bone steaks, at room temp

Procedure:

Grill, broil or pan fry steaks to your preference. In a fry pan add butter chopped onion and chopped jalapeno (if less heat wanted seed and devein peppers) and cook for 1-2 minutes.
Add evaporated milk and chicken cube to pan and bring to boil stirring often. Lower heat and simmer for about 2 minutes. Place pre cooked steaks in sauce and heat through. Place steak on platters and pour sauce over steaks. Serve with rice and broccoli. Makes 2 servings.

Ingredients:

2 cups cooked and shredded meat (poultry)
20 (8 inch) tortillas (corn are best)
5 eggs, beaten
3 cups tomato sauce
3 cups grated feta or Monterey jack cheese or mozzarella cheese
oil
salt and pepper
2 garlic cloves, minced
3 jalapeno peppers, chopped

Procedure:

Heat oven to 350°F. Fill each tortilla with meat, fold in half. Dip the folded tortilla in the beaten egg and fry on a skillet in oil. Brown on both sides. Arrange the tortillas in an oven proof dish. Cover the tortillas with the tomato sauce, garlic, jalapenos and cheese. Season with salt & pepper. Bake for 15-20 minutes or until hot through. Serve with black beans and rice.

Ingredients:

2 cups of cooked long grain rice
1 cup of red or black small cooked beans
1/2 cup of finely diced white onions
3 teaspoons of vegetable oil
2 tablespoons of chopped cilantro
Salt to taste
Lizano Sauce

Procedure:

Place vegetable oil on a frying pan and heat for approximately 1 minute. Saute onions until caramelized. Add entire pot of cooked beans and its gravy into the sautéed onions. Stir over low-medium heat for a minute. Combine cooked rice to sautéed bean mix well and simmer for 5 minutes. Add salt to taste. Add cilantro. Cook on high heat and quick. Serve immediately and add the Lizano Sauce as needed.

Ingredients:

1 mango, peeled and chopped
1 red pepper, diced
1 tomato, diced
2 avocados, peeled and chopped
1/4 red onion, diced
1 dash garlic salt (optional)

Procedure:

Combine all ingredients in a medium size bowl. Cover and chill for 20-30 minutes.

Ingredients:

1 corn tortilla
1/4 can cream of mushroom soup
1/4 can diced green chilies
1 egg
1 ounce Monterey Jack cheese
1 ounce onions
1 ounce green peppers
1/2 ounce lettuce
1/2 ounce tomatoes
1 green onions
non-stick cooking spray

Procedure:

Preheat oven to 375 degrees. Spray a casserole dish with non-stick cooking spray. Cut tortillas into wedges. Mix together soup, chilies and eggs. Beat well. Grate cheese. Dice peppers and onions and mix with cheese. Layer casserole dish with half the tortilla wedges, half the soup mixture and half the cheese and vegetables. Repeat with a second layer of each. Place in hot oven and bake for 45 minutes. Chop lettuce, tomatoes and green onions. Place on top of casserole and serve.