Cubed Steak with Yuca (Cassava) - Lee Chico

• 4 beef cubed steaks seasoned with Goya Adobo then marinate the steaks in a large bottle of Italian dressing a couple of hours. 
• Place on high heat till it starts to boil and quickly turn down to low and cover tightly.
• Simmer about an hour or till fork tender checking on liquid and turning once.

Serve with boiled Pierogies or boiled Yuca and pour the dresssing from the pan over the them.

I buy the frozen Yuca (Cassava) in a bag.

The Yuca will take about an hour, check for doneness by splittling a large piece to make sure it is cooked thru.

Fabada Asturiana (Bean stew) - Bill Parker Sr.

Ingredients

• 2 tablespoons Extra Virgin Olive Oil
• 1 Onion, diced
• 1 Bell pepper, diced
• 4 cloves Garlic, minced
• 5 cloves Garlic, whole
• 8 ounces Jamon Serrano or Salt Pork, coarsely diced
• 8 ounces Chorizo sausage, coarsely diced
• 6 ounces Morcillia (Spanish sausage), coarsely diced (optional)
• 5 cups, Alubia Vasca (White Long Beans)
• 5 cups Chicken broth
• 1/4 teaspoon Smoked Paprika
• Salt to taste

Prep Time/ Cook Time

10 minutes preparation, 45 minutes on the stove top

Recipe Size

Serves 4-6

Basic Instructions

Add the oil to a large cast iron pot (but use what heavy pot you have), over medium heat, and saute the onion, pepper, and garlic and until just tender. To the onion mixture, add the ham and sausages. Cook for 3 minutes. In a bowl, mash 1 cup of the white beans and add to the pot. Next, add the remaining whole beans, chicken broth, and smoked paprika to the onion-sausage mixture. Simmer for 40 minutes. Add salt to taste. Serve and enjoy! 

Stove-Top Lasagna - Mary Polk

serves 4 (unless you really like lasagna like me)

A good recipe when you want lasagna, but don't have time for all the prep work and layering.....pretty simple, the only problem I ever had in making this is to have to add more tomatoes, so have some extra on hand just in case. and of course, if you want it cheesier add more cheese.

• 3 (14+1/2 ounce) cans whole peeled tomatoes( Don't use the crushed, tried it and it didn't come out as good)
• 1 tablespoon olive oil
• 1 med. onion, minced
• salt
• 3 med. garlic cloves, minced
• 1/8 teaspoon red pepper flakes (optional)
• 1/2 lb ground pork
• 1/2 lb 85% lean ground beef 
• (you can use 1 lb Meatloaf mix instead if packaged and available in your store)
• 10 curly-edged lasagna noodles, broken into 2-inch pieces(Do not use the no-boil kind)
• 2 ounces mozzarella cheese, shredded (1/2 cup)
• 1/2 ounce parmesan cheese, grated (1/4 cup)
• ground black pepper
• 1/4 cup ricotta cheese (whole-milk or part-skim)
• 3 tablespoons fresh basil leaves (if not on hand the dried spice will do)

1. Pulse the tomatoes with juice in a food processor until coarsely ground and no large pieces.
2. Heat the oil in a 12 inch non-stick skillet over medium heat until shimmering. Add onions and 1/2 teaspoon salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the combined ground meats and cook, breaking apart the meat, until lightly browned and no longer pink, 3 to 5 minutes.
3. Scatter the pasta over the meat, then pour the processed tomatoes over the pasta. Cover, increase the heat to medium-high and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until pasta is tender, about 20 minutes.
4. Turn off the heat, stir in half the mozzarella and half the parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle the remaining mozzarella and parmesan. Cover and let stand till cheese melts. Sprinkle with basil leaves.

Variation
Lasagna with sausage and peppers
Follow the recipe, substituting 1 lb of italian sausage, removed from it's casing, for the ground meat. Add 1 red bell pepper, stemmed, seeded and chopped coarsely to the skillet with the onion.

Vegetarian Lasagna
Cook as above, just don't add meat and if you want, add in other vegetables of your choice when you add the onion.

Puerto Rican Style Beef Stew - Lee Chico

• 1 1/2 lbs stew beef cut into medium size cubes about an inch size each
• approx 2 tbsp vinegar
• 1/4 cup tomato sauce
• 2 leaves fresh culantro rinsed and ripped to pieces (culantro NOT Cilantro)
• 1/4 tsp cumin
• 1/2 tsp minced garlic (from a jar)
• 1/4 cup GOYA RECAITO
• 1 1/2 Knorr beef cubes
• 2-3 potatoes peeled and cubed (about half the quantity of the stew beef)
• 1/2 c tomato sauce ( can use jarred spaghetti sauce instead)

In a 5 qt pot brown the stew beef with the vinegar on low heat covered stirrring often, add tomato sauce, culantro, cumin garlic recaito Knorr beef cubes and sautee abt 2 mins. or till cubes break down, stir well and add potatoes sautee stirring constantly another minute or so or until it starts to get thick, add approx 30 oz of water and bring to a low boil let boil about a min, then put on low and cover. Let simmer at least 45 min stirring occasionally.

Variations: 

a can of chick peas with liquid and bring to low boil before adding the water Or diced carrots and peas.

Serve over white rice with a slice of avocado and or fried plantains.

NOTE: I do not measure so these are all approximate, taste test as you go along and adjust the recaito, cumin garlic to your taste. If you dont have fresh Culantro just add more recaito. Recao is culantro and goya recaito is a mixture of this with garlic onions peppers etc. Culantro is a long oval shaped leaf while cilantro resembles parsley. I always use the Goya Recaito but since I now have easy access to the fresh culantro leaves I like to add them in, ummmm you can smell it cooking.

Mom's Potato Salad - Dorothy A. Szemcsak

• 5 lbs. Potatoes
• 1 Large Onion Chopped Small
• 1 cup of Chopped Celery
• 1 cup of Mayonnaise 
• Small can of Evaporated milk
• 2 Tbsp. Vinegar
• 1 tsp. Sugar
• Salt & Pepper (to taste)

Boil Potatoes with skins, until you can stick a fork through the Potato, peel Potatoes while still warm.
Cut Potatoes in 1 or 2 inch cubes.  
Place in a large mixing bowl. 
Add Celery and Onions. 
Mix Vinegar,Sugar and Mayonnaise and mix with the Potatoes. 
Once mixed, add Evaporated Milk.( Very Important to add last).
Chill and Serve

Meatballs - Italian Style - Michael Fleyzor

Meatballs - Italian Style

• 1    lb Beef 
• 1/2 lb Pork 
• 1/2 lb Veal
• 1/2 Clove Garlic 
• 2 Cups Breadcrumbs                 or             Italian Bread
• 2 Eggs 
• 2 Cups Warm water                   or             Milk
• 1 Tbsp. Parsley 
• 1 Sauteed Diced Onion Small 
• 1/2 Cup Pecorano Parmesan Cheese  

Fry in Olive Oil, Cover Meatball 1/2 in Oil

She-Crab Soup - Michael Fleyzor

• 1/2 cup butter ( 2 softened)
• 4 carrots peeled and chopped
• 2 ribs celery  chopped
• 2 medium onions  chopped
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon saffron
• Salt
• Pepper
• 4 cups fish stock(Kitchen Basics Brand in a box –Wegman's)
• 2 cups half and half(Milk is ok to save on calories)
• 1/4 cup all-purpose  flour
• 1 pound blue lump crab meat
• 2 tablespoons cognac
• 1 teaspoon Worcestershire sauce
• Sliced fresh chives  to garnish 

Melt 2 tablespoons of the butter in a heavy saucepan

Add carrots, celery, onion, cayenne, saffron, salt and pepper

Cook until softened (15 minutes)

Pour in fish stock

Boil

Reduce heat

Simmer 10 minutes

Put in food processor and puree until smotth

Pour back into pot

Stir in half and half and bring to a boil

Reduce heat

Meanwhile knead together softened butter and flour to make a paste

Place this paste at the end of a whisk and whisk into the soup to thicken

Stir in remaining ingredients

Cook just to heat through

Garnish with chives