ginjer Profile - (15387095)

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Recipe Reviews 2 reviews
Make sure your plantains are green. Add salt to the water. The water should be salty but not overpowering. Peel and cut them up big or small depending on how long you want this to take to cook. Put them in the pot and let them boil. For your "escabeche" you can use red or white onions. Slice them up as your plantains are cooking and put in bowl with about a teaspoon of salt and a tablespoon of white or red vinegar. Stir them up once or twice while the plantains cook. About halfway through boiling, add cold water to the plantains. This is known as "asustando los platanos". It means to frighten the plantains. Why we would want to do such a cruel thing to our lovely platanos is beyond me, but this is how the aunts taught me to make them. Once the platanos are soft, almost like potatoes would be for mashed potatoes (it's the same principle, you're just using plantains) take them out of the water but reserve some on the side. You can mash them with a fork or with a potato masher. Add butter and a little of the water you reserved so they're not too dry. You can also add a little very cold water to them. This will help keep your leftovers soft. The finished consistency should be a little thicker than mashed potatoes. Add oil to a pan, once it's warm take your onions out of your bowl using a slotted spoon.It'll pop some stir those around a bit until midway softened, reduce heat then add the vinegar thats left. Pour onions on your mangu. Que le aproveche!

27 users found this review helpful
Reviewed On: Dec. 8, 2011
Best Hamburger Ever
I modified this recipe a lot. I knew I wasn't going to enjoy the basil, oregano, parsley and rosemary in my burger so I left those out. I used 1.25lbs of ground beef. I strained out the powder part of an onion soup mix leaving only the dried onion bits to add to the meat. I added 1tsp of reduced sodium Worcestershire sauce, no soy sauce, 1tbsp on garlic powder, 1 egg, 1tsp of salt and about 1tbsp of fresh ground pepper and 1/3 cup of shredded sharp cheddar cheese. I fried up some bacon and fried my burgers in the rendered fat. I don't have a grill. :( I mixed up some yellow mustard with ketchup as a condiment, a slice of bacon or two on them, slapped some cheese on it and had them like that. We all liked them. For our taste, they weren't too salty. They were flavorful and moist that way. Good recipe to adjust to your own tastes. Thanks!

4 users found this review helpful
Reviewed On: Dec. 8, 2011

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