Pinon Puerto Rican Dish Recipes

Steps:

• Heat oven to 350ºF.
• Cut plantains lengthwise into 1/2-inch-thick slices. Heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add half the plantains; cook 1-1/2 min. on each side or until golden brown on both sides. Remove from skillet; cover to keep warm. Repeat with 2 Tbsp. of the remaining dressing and remaining plantains.
• Add peppers, onions, olives, garlic, 1/4 cup cilantro and remaining dressing to skillet; cook and stir on medium heat 5 min. or until vegetables are crisp-tender. Stir in meat, tomato sauce and seasoning. Bring to boil, stirring occasionally; simmer on medium-low heat 10 min. or until meat is done, stirring occasionally.
• Layer half each of the plantains, meat mixture, beans and cheese in 13x9-inch baking dish sprayed with cooking spray; repeat layers. Beat whole eggs, egg whites and milk with whisk until blended; pour over ingredients in baking dish. Cover.
• Bake 30 min. or until knife inserted in center comes out clean. Sprinkle with remaining cilantro.

Steps:

• Cut onion and bell peppers into 1/4-inch dice. Drain whole tomatoes, reserving juice, and chop. Halve olives crosswise.
• Heat a large nonstick skillet until hot and crumble beef into skillet. Sauté beef over moderately high heat, stirring and breaking up any clumps, until no longer pink, about 5 minutes. Stir in salt, black pepper, onion, and bell peppers and sauté, stirring, until vegetables are softened, any juices are evaporated, and meat begins to brown, about 6 minutes. Stir in tomatoes with reserved juice, olives, and remaining filling ingredients and simmer, partially covered and stirring occasionally, until most of liquid is evaporated, about 30 minutes. Discard bay leaves. Cool filling uncovered. Filling may be made 2 days ahead and chilled, covered.
• Cut ends from plantains and peel fruit. Diagonally cut plantains into 1/3-inch-thick slices. In a large nonstick skillet heat 1/3 cup oil over moderately high heat until hot but not smoking and sauté plantains in batches, without crowding, until golden brown, 1 to 2 minutes on each side, adding remaining oil to skillet as necessary. With a slotted spatula transfer plantains as fried to paper towels to drain.
• Preheat oven to 350°F. Oil a 2 1/2-quart baking dish (about 1 1/2 inches deep).
• In a small bowl beat together eggs and water and pour half of mixture into baking dish, tilting to coat bottom and sides. Arrange about one third plantains over bottom and up sides of baking dish tightly in one layer. Spread half of filling in dish and sprinkle with half of Parmesan. Arrange half of remaining plantains on top of Parmesan in one layer. Top plantains with remaining filling and sprinkle with remaining Parmesan. Top pie with remaining plantains. Pour remaining egg mixture over pie, tilting dish so egg spreads to edges.
• Bake pie, covered with foil, in middle of oven until heated through and bubbling at edges, about 1 hour. Cool pie 10 minutes. (If desired, unmold before serving: Run a thin knife around edge of pie, invert a serving plate on top of pie, and invert pie onto serving plate.)

Steps:

• Preheat oven to 400 degrees. Line the bottom and sides of a 9 1/2-inch springform pan with greased waxed paper or parchment paper.
• In a small pot, combine 3/4 cup water, ginger, cinnamon, star anise and cloves. Boil for 5 minutes, strain and reserve liquid. Discard spices.
• In a large saucepan, bring three quarts of water to a boil. Add sweet potatoes and boil for 10 minutes. Add taro and boil for 5 minutes, then add pumpkin and boil for 20 minutes. Drain and press through a food mill.
• Using an electric mixer, beat together coconut milk, eggs, sugar, salt, flour and reserved liquid. Combine with pureed vegetables and mix well by hand. Pour into pan and bake for 1 1/2 hours. Cool for 20 minutes in pan. Serve warm.