78. Bacalaito (Puerto Rican Fried Salted Codfish)

INGREDIENTS (Makes approximately 30, I cut this recipe in a quarter)

1 pound Goya salted codfish (bacalao) You can use frozen tilapia fillets like I did
2 cups flour
2 tsp baking powder
1 tsp Goya Adobo Seasoning with pepper 2 tsp extra if you are using the tilapia
2 cups water
1 tsp minced garlic
2 tsp fresh cilantro
Oil for frying

DIRECTIONS
1. Soak fish in cold water for three hours or overnight in refrigerator.
2. Drain; rinse with cold water several times
3. In a saucepan, cover codfish with water, bring to a boil and simmer for 1 minute. For tilapia, thaw and boil for about 15 minutes or until cooked.  Shred apart with fork and mix in a generous amount (about 2 teaspoons of adobo) in order to make salty like cod. 
4. Cool, remove skin and bones.  Shred the fish.  In bowl, make a batter by whisking together the flour, baking powder, adobo, and water.  When smooth, mix in the garlic, cilantro, and fish.
5. In a skillet, heat 1/4 inch of oil on medium heat.  Drop the batter by spoonful into the hot oil and cook until golden brown.  Drain on paper towl.
*Note: I had to add a lot more adobo in order to make this like the salted cod, and using the Fry Daddy caused them to come out poofy rather than flat. 

77. African Sweet Potato and Peanut Soup

INGREDIENTS
1 tbsp olive oil
1 large onion chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root (I left out)
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp ground cinnamon
1 pinch ground cloves
3 medium tomatoes, chopped (didn't have)
1 1/2 pounds sweet potatoes, peeled and chopped
1 carrot peeled and chopped (didn't have)
4 1/2 cups water
1 tsp salt
1/4 cup chopped, dry-roasted peanuts (didn't have)
1 pinch cayenne pepper
2 tablespoons creamy peanut butter
1 bunch chopped fresh cilantro (I used dried)

DIRECTIONS

1. Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
2. Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
3. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

76. Allspice Green Beans

INGREDIENTS
1/4 lb green beans (I used italian cut)
1 small clove garlic, crushed
1 teaspoon olive oil
1/8 cup water
1 teaspoon ground allspice
salt and pepper to taste

DIRECTIONS
Heat oil in saucepan over medium heat.  Cook and stir garlic until lightly browned.  Mix in green beans and water and bring to a boil.  Stir in allspice, salt, and pepper.  Cover and simmer until beans are soft.

75. Vegetarian Lentil Meatloaf - Revised

INGREDIENTS:

• 1 1/2 cups French green lentils
• 3/4 cup chopped onion
• 1/2 cup shredded carrot
• 1/2 cup chopped red bell pepper
• 1/4 cup wheat germ
• 1/2 cup cooked brown rice
• 3/4 cup bread crumbs
• 1/4 cup crushed flax seed
• 2/3 cup egg whites
• 1 (6.5 ounce) can tomato sauce
• 1 tablespoon olive oil
• 2 teaspoons dried thyme
• 1 pinch cayenne pepper, or to taste
• 2 tablespoons worchestershire sauce
• 2 tablespoons ketchup
• 2 tablespoons mustard
• salt to and pepper to taste

DIRECTIONS:

1. Measure the lentils into a saucepan and fill with enough water to cover them by 1 inch. Bring to a boil, and cook until tender, about 45 minutes. Check occasionally and add more water if needed. Drain and set aside to cool.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x4 inch loaf pan.
3. In the bowl of a food processor, combine the onion, carrot, bell pepper and wheat germ. Pulse until finely chopped. Transfer to a bowl. Put the lentils into the food processor and process into a paste. Spoon the lentils into the bowl with the vegetables and mix in the rice, bread crumbs, flax seed, egg whites, tomato sauce, ketchup, worchestershire sauce, mustard, and olive oil. Season with thyme, cayenne pepper, black pepper, and salt. Spoon the mixture into the prepared loaf pan.
4. Bake for 45 minutes in the preheated oven, until heated through and browned on the top. Cool slightly before slicing and serving.

74. Roasted Ratatouille Cups

INGREDIENTS:
1 small eggplant, diced
1 zucchini, diced
1/2 acorn squash, seeded, peeled and diced
1/2 medium onion, chopped
4 Roma (plum) tomatoes, diced
4 garlic cloves, finely chopped
2 tbsp olive oil
1 tbsp chopped fresh thyme leaves
1 (2 ct) pkg refrigerated pie crusts
2 tsp balsamic vinegar
1/3 cup light sour cream
fresh thyme sprigs

DIRECTIONS:
1. Preheat oven to 400 degrees F.  For the ratatouille, in a large bowl combine eggplant, zucchini, squash, onion, tomatoes, and garlic.  Drizzle with oil, add thyme, and season with salt and pepper to taste. Toss to combine.  Place on a baking sheet.  Roast 20 minutes or until vegetables are roasted and softened.  Remove from oven and let cool.
2. Meanwhile, for the cups, roll out pie crusts.  Using a 4-inch biscuit cutter, cut dough into 12 rounds.  Coat 1 or 2 standard muffin tins with nonstick cooking spray.  Fit 1 dough round into each cup.  Place muffin tins in oven and bake 10 minutes or until crusts are golden brown.  Remove tins from oven and let cool.
3. In a small bowl combine vinegar and sour cream.  Season with salt and pepper to taste and a dash of thyme and set aside.
4. Remove crusts from tins and place on a serving platter.  Fill each crust with ratatouille.  Top with sour cream mixture and a fresh thyme sprig and serve.

73. Artichoke, Potato and Mushroom Hash

INGREDIENTS
2 lemons, juiced
8 baby artichokes
2 medium potates, cut into 1-inch cubes
2 tbsp butter
2 tbsp olive oil
1/2 onion, finely chopped
2 cups sliced button mushrooms
2 garlic cloves, finely chopped
1/4 cup fresh parsley
1 tbsp. capers (optional)

DIRECTIONS
1. Fill a large bowl with cold water, add lemon juice' set aside. Snap off the outer leaves of the artichokes until reaching the pale yellow leaves.  Using a small knife, cut off the stem and any dark leaves.  Cut off the top; place artichokes in bowl; set aside.
2. Place potatoes in a large pot and cover with water.  Place over high heat and bring to boiling; cook 2 to 4 minutes.  Drain, set aside.
3. In the same pot bring 4 cups salted water to boiling.  Drain artichokes and add to pot.  Cook 15 minutes or until the stem and end is fork-tender.  Drain; let cool slightly.  Cut into quarters.
4. In a large skillet heat butter and oil over medium-high heat.  Add onion; saute 5 minutes.  Add mushrooms; saute 5 minuts.  Add potatoes, garlic, and artichokes; saute 5 minutes.  Season with salt and pepper to taste, sprinkle with parsley and capers and serve.

72. Brenna's Garlic Lemon Butter Shrimp Scampi

INGREDIENTS
~ 20 jumbo shrimp, peeled and deveined
3 cups uncooked pasta, your choice
1  cup lightly steamed broccoli
1  cup lightly steamed cauliflour
1/4 cup chopped black olives
1/2 cup green peas
1 teaspoon black pepper
2 lemons
4 cloves garlic, freshly minced
1/2 teaspoon dried rosemary, very finely chopped
3 tablespoons freshly grated parmesean cheese
salt to taste
butter
extra virgin olive oil

DIRECTIONS
1. Cook pasta aldente by adding to boiling water for 4 minutes.
2. Add about 4 tablespoons butter to a large sautee pan.  Add 2 cloves garlic and brown.  Add peas and sautee for 5 minutes.  Add steamed broccoli and cauliflour and olives and sprinkle juice of 1 lemon and sautee for 5 additional minutes.  Set aside in a bowl.
3. Repeat process to brown garlic and butter in the same pan and add shrimp.  Sprinkle tops of shrimp with salt and pepper and the juice of the remaining lemon.  Once slightly browned and cooked, add vegetable mix and pasta and about 4 tablespoons olive oil and butter to taste.  Add rosemary and parmesean last and serve hot.

71. Vanilla Souffle Cake

INGREDIENTS

Butter
5 tbsp. sugar
1/4 c. flour
1 1/4 c. milk
4 eggs, separated
1 tsp. vanilla
1/4 tsp. cream of tartar
Powdered sugar

DIRECTIONS

Butter bottom of a 1 1/2 quart souffle dish. Sprinkle 1 to 2 tablespoons evenly over it. In a saucepan, whisk together the flour, 2 tablespoons sugar and 1/3 cup milk. Place over medium heat. Whisk in remaining milk, stirring until mixture thickens. Remove from heat, stir in 2 tablespoons butter, lightly beaten egg yolks and vanilla; set aside.Beat whites with cream of tartar until peaks form. Sprinkle 1 tablespoon sugar over whites. Fold together. Spoon batter into souffle dish. Bake at 325 degrees for 50 to 55 minutes. Remove, sprinkle with sugar and serve.

70. French Pastry Pie Crust

INGREDIENTS
3 cups all-purpose flour
1 1/2 teaspoons salt
3 tablespoons white sugar
1 cup shortening or butter
1 egg
1 teaspoon distilled white vinegar
5 tablespoons water

DIRECTIONS
1. In a large mixing bowl, combine flour, salt, and sugar.  Mix well, then cut in shortening until mixture resembles coarse meal.
2. In a small bowl, combine egg, vinegar, and 4 tablespoons water.  Whisk together, then add gradually to flour mixture, stirring with a fork.  Mix until dough forms a ball.  Add one more tablespoon of water if necessary.
3. Allow dough to rest in refrigerator 10 minutes before rolling out.

69. Granny Smith Apple Pie

INGREDIENTS:
1 crust for 9 inch pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored, and sliced

*Optional: use a homemade pie crust recipe and top with homemade streusel in addition to the lattice crust top.  It makes the top of the pie irresistably crunchy and sweet and holds the moisture in pie itself.

DIRECTIONS
1. Preheat oven to 425 degrees F.  Melt the butter in a saucepan.  Stir in flour to form a paste.  Add water, white sugar and brown sugar, and bring to a boil.  Reduce temperature and let simmer.
2. Place the crust in the pan and pre-bake in oven for 5-10 minutes.  Then fill with apples, mounded slightly in the center.  Cover with a lattice work crust.  Gently pour the sugar and butter liquid over the crust.  Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven.  Reduce temperature to 350 degrees F and continue baking for 35-45 minutes or until apples are soft.

68. Coquito (Puerto Rican Egg Nog)

INGREDIENTS:
2 egg yolks, beaten
1 (12 oz) can evaporated milk
1 (14 oz) can cream of coconut or coconut milk
1 (14 oz) can sweetened condensed milk
1 cup white Bacardi Puerto Rican Rum
1/2 cup water
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

DIRECTIONS:
1. In the top of a double boiler, combine egg yolks and evaporated milk.  Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F.
2. Transfer mixture to a blender and add cream of coconut, condensed milk, rum, water, cinnamon, and vanilla.  Blend for about 30 seconds.  Pour into glasses and chill overnight.  Store in refrigerator.