The product I am working with is called Baby Fruit, it’s an all natural fruit juice for babies with Aloe Vera.

• banner

• finger food spikes

• water bottle lables

• food tags

• pop corn cones

Ingredients:

• 2 lbs of shrimps
• 4 cups of rice
• 6 cups water
• 5 tablespoons oil
• 4 tablespoons tomato paste
• 1/4 cup chopped green peppers
• 1 pinch oregano
• 1 teaspoon mashed garlic
• 1 pinch black pepper
• 1/8 cup chopped seedless olives
• 1/4 cup chopped celery
• 1 spoon finely chopped parsley
• 1 spoon finely chopped coriander
• 1/2 spoon of thyme leaves
• Salt

Preparation:

1. In an pot heat the oil (reserve 2 tablespoons of oil), add the herbs, olives, spices, tomato paste, peppers, garlic and salt to taste. Add the shrimps and stir (be careful with hot oil splattering). Cover and wait two minutes, then stir again.
2. Add the water and bring to a boil. Add the rice. Stir regularly to avoid excessive sticking. When all the water has evaporated cover with a tight fitting lid and simmer on very low heat. Wait 15 minutes and uncover, stir, add the remaining oil and cover again. Wait another 5 minutes. Try the rice, it should be firm but tender inside. If necessary, cover and leave another 5 minutes on very low heat.

I found the recipe on: http://www.dominicancooking.com/527-locrio-de-camarones-rice-and-shrimps.html

Here is the recipe of this delicious dish:

There are many variations of this dish depending on which ingredients you are using. Here we present you with the most common one in the Dominican Rep. and give you suggestions on what other variations you can prepare using the basic recipe. Substitute the chicken for tuna fish, ham or gouda cheese if you prefer.

Before starting to cook: Boil the chicken in 5 cups of water to which you added the chicken broth cube. Adjust water until chicken is tender. Let cool down to room temperature. Skip this step if you are using ham, cheese or tuna.

Ingredients:

• 2 lb. of boneless chicken, ham, cheese or tuna fish
• 2 cups of milk
• 1/2 cup of flour
• 3 tablespoons of butter
• 2 eggs
• 1 chicken broth cube
• 1 teaspoon of parsley or coriander finely chopped
• 2 cups of bread crumbs
• 1 onion, grated or cut into very small cubes
• 1 pinch of pepper
• 4 cups of oil for deep frying
• 4 tablespoons of flour (for frying)
• Salt

Preparation:

1. Stir the eggs and set aside.
2. Sauté the onion in the butter at low heat until the onion is soft. Add the flour and stir vigorously until everything is well mixed, be careful to not to let it burn. Add the milk and stir until it is well mixed. Add the chicken and the parsley or cilantro (whichever you prefer) and stir until it thickens enough to start lifting from the bottom. Let the mixture cool down to room temperature. Chill for a couple of hours.
3. Put two tablespoons of the mixture on the palm of your hands and mould into cork shapes, if the dough sticks to your hands, cover them with flour. Cover with flour, pass through the eggs and then through the breadcrumbs. Chill for another three hours (best if overnight). Deep fry in very hot oil until they turn golden brown. Put on a paper towel to drain excess oil before serving.

I founded this recipe on: http://dominicancooking.com

“Dios ha de concederme bastante fortaleza para no descender a la tumba sin dejar a mi Patria libre, independiente y triunfante” “God is giving me enough strength not to descend into the grave without leaving my country free, independent and successful”

A day like today 198 years ago, in Santo Domingo, Dominican Republic was born a writer, poet, philosopher, thinker, soldier, general, revolutionary, visionary,  a dreamer and a hero. Juan Pablo Duarte, one of the Founding Fathers of the Dominican Republic. He never rested until seeing his nation set free from Spanish and Haitian colony.

Thank you Duarte, because of your bravery we have a free and independent country.