TOMA ESTE JUGO PARA QUE TU PANCITA DESAPAREZCA EN 7 DIAS!

Jugo verde para desinflamar la panza

Receta de Mamas Latinas

Ingredientes:

2 espárragos

1 taza de piña

1 tuna (también conocido como higo chumbo)

1 limón

1 pepino chico

Preparación:

Todos los ingredientes tienen que estar crudos. Lava todo muy bien y desinfecta cada ingrediente. Coloca todo en un extractor o licuadora ¡yvoila!

Tómalo cada mañana y combínalo con una caminata de al menos 30 minutos al día. Tendrás resultados en 1 semana y tus jeans te quedarán como antes!

La tuna es conocido como: chumbera higo, chumbo nopal, tuna, higo morado y verde

A BELIZEAN RECIPE - A CONCH SOUP RECIPE FOR YOU

Conch Soup Recipe

By Alice Riveroll

Ingredients

4 large conchs, 4 potatoes medium diced, 3 medium cocos diced, 1 medium onion, 1 clove garlic chopped and crushed, a large carrot diced, 2 tbsps green pepper, 1 slice bacon diced, 2 tbsps flour, 2 tbsps cooking oil (can use olive oil), 1 tsp shortening, 1 green plantain sliced, 1 green plantain grated, 1 cup coconut milk, 1 tsp thyme.

Method

Clean conch with lime juice. Place on cutting board and pound with meat mallet. In a saucepan drop conch in boiling water for one minute only. Discard water. Heat oil, add flour and stir until brown making a roux. Add 3 cups of water, a little at a time, stirring constantly. Add salt to taste, and thyme, diced coco, potatoes, carrots and sliced plantain. As soon as soup comes to a boil, turn down heat to medium. Cover pot and let simmer.

Now prepare dumplings made from the green plantains. Grate plantains and add a pinch of salt and a teaspoon of shortening. Form into little balls and drop into soup. Stir pot occasionally.

As soon as vegetables in soup are just about tender, add coconut milk and conch. Cook and simmer for an additional 15 minutes. Serve piping hot.This is a hearty and wholesome soup that can stand on its own. You can add a side serving of white rice or  hot corn tortillas. Conch season opens in October and runs to June so this is a great soup for cold weather!

For that extra Belizean flavour you may add 1/2 tsp or less of anato (recado) for a little color and a little cilantro. Some cooks add 1/2 tsp of paprika and 2 peeled tomatoes.

A BELIZEAN RECIPE - BELIZE LOBSTER THERMIDOR RECIPE

Belize Lobster Thermidor Recipe

By Marie Roe

Ingredients

3 to 4 medium to large lobster or crawfish tails    4 tbsps. butter, 1 tsp. grated onion    4 tbsps. flour 1 cup sliced mushrooms    1 tsp. dry mustard, 1 1/2 cups evaporated milk    1 tsp. celery salt 1/2 cup buttered crumbs    1 cup full cream 1 egg yolk (slightly beaten)    3-4 tbsps. sherry 1 1/2 cups grated cheese    pinch of cayenne pepper, 1 tbsp. lemon juice    1 1/2 tsps. salt

METHOD: Boil lobster, keeping shells whole. Remove meat, and cut into small pieces. Heat butter, add onion and mushrooms and cook over low heat until soft, but not browned. Stir in flour. Slowly add milk and cook, stirring constantly, over low heat until thickened. Add cream and seasoning. Stir a little of the hot sauce into the slightly beaten egg yolk, stir into remaining sauce.

Add cheese and stir over low heat until cheese is melted. Add sherry, lemon juice and lobster meat. Pile into shells, top with buttered crumbs. Bake at 375°F until browned.

A BELIZEAN RECIPE - ANOTHER FISH SERRE RECIPE

Belize Fish Serre

By Angelina Cal

Ingredients

2 lbs. white fish (snapper, grouper, jewfish, snook , etc.)
4 green plantains
3 cups water
2 ozs. fat from pork
3 cloves garlic salt to taste

 3 cups coconut milk
2 tbsps. cooking oil

 1 med. onion
1 habanero pepper

METHOD: Brown fish slightly in cooking oil. Dice fat from pork an fry on low heat; add onion and brown slightly. In a separate contain( grate plantains, mix with a little coconut cream and salt and form into small dumplings. In a large pot, bring coconut milk and water to boil, add oil from fried diced pork fat, onion, pepper and garlic. Add fish and then drop in plantain dumplings one at a time. Cook for 15 minutes longer. Serve hot with white rice.

A BELIZEAN RECIPE - ANOTHER BELIZEAN CONCH FRITTERS RECIPE

Belize Conch Fritters Recipe

By Norma Cooper

Ingredients

1 lb. cleaned conch    1 oz. sweet pepper
1/2 habanero pepper (or more, if you can take it)
1 oz. tomatoes    1 oz. chopped onions
1/2 lb. flour    2 tsps. baking powder
1 1/2 tsp. salt    1 tsp. ground black pepper
1 cup water    1 tsp. lime juice

METHOD: Grind together conch, sweet pepper, habanero pepper, tomatoes and onions. Sift together flour, baking powder, salt and black pepper and add to conch mixture in large bowl. Add water and lime juice to form a stiff consistency. Fry in deep fat measuring fritters by by tablespoonfuls over hot fire. Drain on absorbent paper. Serve hot. Use a teaspoon for cocktail size fritters.

A BELIZEAN RECIPE - Belize Conch Fritters

Belize Conch Fritters

By Hortense Middleton

Ingredients:

2 cups ground conch
1/2 cup evaporated milk or coconut cream
2 tbsps. grated onion    1 cup flour
2 tbsps. grated hot green pepper    3/4 – 1 tsp. salt
1 1/2 tsps. baking powder
1/8 tsp. ground black pepper olive oil or vegetable lard for frying

METHOD: Clean conchs by peeling off dark outer skin. Rinse thoroughly in lime juice or vinegar. Grind. Combine ground conchs, onion, pepper and milk, and mix well. Sift dry ingredients together and add to conch mixture, beating until smooth. Use a desert spoon to drop batter into very hot oil; fry until evenly brown. Drain on paper towel. Serve while hot.

A BELIZEAN RECIPE FOR YOU - Belize Shrimp With Rice

Belize Shrimp With Rice

By Marta McNab

Ingredients

1 1/2 lbs. boiled shrimp
4 stalks celery chopped

 Dash Tabasco sauce
1 lg. onion chopped salt and pepper to taste    1 clove garlic minced
1 tin whole tomatoes
2 cups water
3 tbsps. cooking oil
2 cups rice

METHOD: Fry rice, onion, garlic and celery in hot cooking oil. Add tomatoes, seasoning, shrimps, Tabasco sauce and water. Cover tightly and cook slowly for about 50 minutes, or until rice is soft, stir occasionally. Serve on large dish, decorated with pimiento strips. Makes 6 — 8 servings.

RECIPE OF THE DAY - French Toast

French Toast

Ingredients 

4 eggs
3/4 cup Evaporated Milk
3 tablespoons brown sugar
1 teaspoon ground nutmeg
12 slices white bread
1 tablespoon Cinnamon

Preparation 

1. In a large mixing bowl, beat the eggs. Add Evaporated M ilk, brown sugar and nutmeg; stir well to combine.
2. Soak bread slices in the egg mixture until saturated.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Brown slices on both sides, sprinkle with Cinnamon and serve hot

A RECIPE FOR TODAY = CROCK POT SPINACH & MUSHROOM LASAGNA

CROCK POT SPINACH & MUSHROOM LASAGNA 
by crockpot.betterrecipes.com

Ingredients:
1× 10 oz Frozen Box of Spinach, thawed and squeezed dry
1 Tbsp Olive Oil
1 clove Garlic
1 Small Onion
1× 8 oz Fresh Mushroom
2 Tbsp Dry Red Wine
½ tsp Salt
1× 8 oz Tomato Sauce
1× 6 oz Tomato Paste
2 cups Spaghetti Sauce
12 Lasagna Noodles, uncooked
1 Egg, slightly beaten
1× 15 oz Ricotta Cheese
½ cup Grated Parmesan Cheese
Milk
2 Tbsp Parsley Flakes
1 dash Fresh Ground Black Pepper
2½ cups Mozzarella Cheese, shredded

Directions:
Heat olive oil in a medium skillet.

Add garlic, mushroom, onion, salt and wine let simmer for about 10 minutes or until mushrooms and onion are tender. Next, add tomato paste, tomato sauce, and spaghetti sauce cooking at least 10 minutes. Meanwhile, mix egg, spinach, ricotta cheese, Parmesan cheese, parsley, and pepper. Add enough milk to make ricotta cheese mixture creamy. I add 3 to 4 tbsp milk, (it depends on whether you like it creamy).

Spread a layer of spaghetti sauce over the bottom of a 4 to 6 qt crock pot.

Layer 4 noodles, broken into pieces to fit, then add a layer of spaghetti sauce mixture followed by a layer of ricotta cheese mixture, sprinkling half of mozzarella cheese over ricotta cheese mixture. Repeat layers.

Cover and cook on low setting 4 to 7 hours.

ANOTHER BELIZEAN CREOLE BREAD RECIPE

A RECIPE TO TRY - Pork Chop Skillet Dinner

Pork Chop Skillet Dinner
by Campbell's
Ingredients
1 tablespoon olive oil
1 1/2 pounds bone-in pork chops, 3/4-inch thick (about 4 chops) 
1 medium onion, chopped (about 1/2 cup)
1 cup uncooked long grain white rice
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
1 cup orange juice
3 tablespoons chopped fresh parsley
4 slices oranges

Method
1 Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
2 Add the onion and rice to the skillet and cook and stir until the rice is browned. Stir in the broth, orange juice and 2 tablespoons parsley and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the pork is cooked through and the rice is tender.
3 Top with the orange slices and sprinkle with the remaining parsley.

YOUR BELIZEAN RECIPE FOR TODAY - BELIZEAN CREOLE BREAD

BELIZEAN CREOLE BREAD
YIELDS 6 LOAVES

Ingredients
2 lbs flour (8 cups or 900g)
1 tsp salt
1/2 cup shortening or cooking oil (1/4 lb or 112 g)
2 tsp yeast (10ml)
2 tablespoons sugar or honey (30ml)
1 1/2 cup milk, coconut, evaporated or dried milk (375ml)

Method
1. Set yeast. In 1/2 cup warm water place yeast, 2 tsp sugar, 2 tablespoon flour (optional) and set aside.... IF YOU ARE USING INSTANT ACTIVE YEAST JUST ADD YEAST TO DRY INGREDIENTS!!!

2. Warm milk, oil, sugar and salt and set aside. DO NOT BOIL!

3. Sift flour and remove 2 cups to add later if mixture is sticky and make a hole in center.

4. Mix yeast (not the instant one) and warm milk.

5. Add Milk mixture to flour and mix with a wooden spoon.

6. If sticky, add flour from the 2 cups you saved, a little at a time, until firm.

7. Flour surface you will work on (table or counter top) Knead until smooth without stretching dough.

8. Put in a greased bowl and cover with a damp cloth until double the size.

9. Punch down and knead again!

10. Make into 6 round balls.

11. Put in greased loaf pans and let rise again.

12. Bake at 400 degrees F/205 degrees C for 30 to 35 minutes.

TIPS:
REMEMBER IF DOUGH BECOMES STICKY ADD FLOUR UNTIL FIRM TO KNEAD...DO NOT PANIC!

3 TABLESPOON DRIED MILK ADDED TO ONE CUP OF WATER MAKES I CUP OF LIQUID MILK

WATER USED TO SET YEAST SHOULD NOT BE HOT AS HOT WATER KILLS YEAST AND BREAD WILL NOT RISE!

YOU MAY USE HONEY INSTEAD OF SUGAR

TO CUT DOWN ON FAT WHENEVER POSSIBLE USE NON FAT/ LOW FAT OF SKIMMED MILK!!!

Sweet and Sour Pork Chops - A RECIPE FOR YOU TODAY

Sweet and Sour Pork Chops 

By Christine Ho 

Ingredients:

• 5 Pork loin chops (about 265 grams)
• 1/2 onion
• 1/2 green bell pepper (capsicum)
• 1/2 red bell pepper (capsicum)
• 3 slides of pineapple (fresh or tinned)
• 1/2 teaspoon minced garlic

Marinade:

• 1 tablespoon soya sauce
• 2 teaspoons grated ginger juice
• 2 teaspoons Shao-xing wine
• 1/2 teaspoon corn flour
• a dash of salt & white pepper

Sweet & sour sauce ingredients:

• 4 tablespoons white vinegar
• 1 tablespoon water
• 49 grams brown sugar 
• 2 tablespoons ketchup

Thickening:

• 1/2 teaspoon corn flour
• 2 tablespoon water

Method:

1. Rinse and dry pork chops, tenderize them briefly with the back of a chopper, sprinkle salt and pepper. Cut each pork chop into 3 pieces, then blend in soya sauce, ginger juice and wine. Leave them for 30 minutes.
2. Wash green and red bell pepper and cut them into pieces. Cut pineapple into bite sizes.
3. Briefly coat the marinated pork chops with some corn flour. Fry them on medium-heat pan until golden. Set aside.
4. Heat 1 tablespoon oil to sauté onion until soft, then add minced garlic, green & red bell pepper (capsicums). Sprinkle a dash of salt, stir fry a while until the vegetables turn soft. Dish up.
5. Pour in sweet and sour sauce ingredients with brown sugar on low heat until sugar dissolves. Simmer for 1 minute, uncovered. Add thickening to the sauce if you desire. Put back the pork chops and stir well. Turn off the heat, add pineapple. Dish up and serve hot.

A BELIZEAN RECIPE FOR YOU -prehiSPAnic cocoon Belizean Fried Jacks

prehiSPAnic cocoon Belizean Fried Jacks

Ingredients

1lb Flour

1 TBSP Baking Powder

1 TBSP Shortening

1 Cup Water

Instructions:

Put ingredients in a bowl and mix well.

Knead for about 5 minutes until smooth.

Roll into pieces the size of golf balls.

Rest for 1/2 hour.

Roll it out and fry in oil.

Turn over once. When it floats, it is finished.

Drain on a paper towel.

Enjoy with your favorite eggs and or fried beans!

A RECIPE FOR YOU TODAY... MARYLAND CRAB CAKES

MARYLAND CRAB CAKES:

1 large egg
2½ tablespoons mayonnaise (I like Hellman’s Real)
1½ teaspoons Dijon mustard (I like Maille brand)
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery (you’ll need one stalk)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
½ cup panko (I like the Whole Foods 365 brand for this recipe)
Canola oil

1. Line a baking sheet with aluminum foil.

2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Quick Tartar Sauce

Ingredients:
1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

Directions:
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.

A RECIPE FOR YOU TODAY... Cheesy Broccoli Rigatoni

Cheesy Broccoli Rigatoni

Ingredients
12 ounces uncooked rigatoni pasta
3 garlic cloves, minced...
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1 tablespoon olive oil
2 1/2 cups nonfat milk
5 cups fresh broccoli florets
2 cups shredded part-skim mozzarella cheese, divided

Directions
Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter over medium heat for 2 minutes. Stir in flour and salt until blended.
Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; set aside. Drain pasta and toss with oil; set aside.
Add 1 inch of water to a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4 - 5 minutes or until crisp-tender. Drain and rinse with cold water.
in a 13 x 9 x 2 baking dish coated with nonstick cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup of cheese. Repeat remaining layers. Top with remaining sauce and cheese. Cover and bake at 350 degrees F for 25 - 30 minutes or until heated through.
Recipe courtesy of food.com

A RECIPE FOR YOU TODAY...Double Chocolate Coca Cola Cake

Double Chocolate Coca Cola Cake

1 cup Coca Cola (real thing, not diet)
1/2 cup oil 
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:

1 stick butter
3 Tablespoon cocoa
6 Tablesppon of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner's sugar

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.

Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. Enjoy