Elizabeth Profile - Allrecipes.com (10071958)


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Recipe Reviews 8 reviews
I vary this recipe with different combinations of ñame, yuca, green and ripe plantains, malanga and various spices. As for the issue of the origin of the soup, you have to go back further than pre-Panama. Sancocho in Latin America, especially the Caribbean, evolved from both Puchero Canario and Sancocho of the Canary Islands, which were brought with "Canarios" -- Canary Islanders who emigrated to Latin America.

4 users found this review helpful
Reviewed On: Jan. 20, 2011
Quinoa with Veggies
Great basic quinoa recipe! The instructions on the bag of pre-washed quinoa from Eden Foods says to use 1 1/4 cup of water to 1 cup quinoa and cook for 12 minutes. I use about 1 and a half cups of chicken stock and cook about 15 minutes. I don't understand the reason for using 3 cups and then draining away flavor and nutrients. Otherwise, I would give 5 stars.

3 users found this review helpful
Reviewed On: Sep. 5, 2010
'Calabacitas Guisada' (Stewed Mexican Zucchini)
This is a very good, quick recipe for a side dish, or to serve over rice, couscous or quinoa. The title has a typo. It should be "Calabacitas Guisadas".

2 users found this review helpful
Reviewed On: Apr. 3, 2010

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