RICURA DE CUARESMA

Ingredientes:
4 Tazas puré de batata
- Para el puré:
     Suavice las batatas hasta hacerlas puré con:
     ¼ de mantequilla RICA
     ¼ taza de Leche Listamilk
4 tazas de coco rallado (sin la partícula negra)
2 Tazas de azúcar
1 Taza de agua
2 Astillas de Canela
1 Cáscara de Limón
1 Piña triturada (bien madura)
1½ Tazas de Leche Listamilk RICA
½ Taza de Crema de Leche RICA
½ Taza de pasas
Pizca de sal

Preparación:
Lleve al fuego, agua, azúcar, canela, limón y piña. Cueza hasta que la mezcla esté caramelizada.
Mezcle la leche y la Crema de Leche, y una a la mezcla.
Agregue el resto de los ingredientes, revuelva bien hasta crear una mezcla de suave consistencia y deje enfriar.
Sirva y Disfrute!!

FRITURITAS DE ARROZ

Ingredientes:
5 Tazas de caldo de pollo
2 Tazas de arroz
2 Huevos batidos
½ Taza de Queso Campesino RICA rayado
1 cucharada de mantequilla RICA
48 cubitos (de ½ pulgada) de Queso Mozzarrella RICA
½ Taza de tuna
½ Taza de hongos rebanados
1 Taza de pan rayado
Aceite vegetal

Preparación:
Coloque el arroz junto con el caldo de pollo en una olla hasta hervir, deje descubierto hasta que se reduzca la cantidad de caldo. Bajar el fuego y cubrir, dejar cocer por 20 minutos o hasta que el líquido sea absorbido. Esparza el arroz ya cocido sobre una bandeja de hornear, deje enfriar.

Mezcle el arroz, los huevos, el queso rayado y la mantequilla. Forme bolitas con la mezcla de aproximadamente 1 ½ pulgadas. Introduzca en el centro de cada bolita un cubito de mozzarrella, ¼ cucharadita de tuna, y una rebanada de hongo, amase nuevamente hasta que el relleno esté completamente cubierto. Revuelva las bolitas sobre la ralladura de pan, y aparte.

Fría las bolitas de arroz en aceite caliente por aproximadamente dos minutos o hasta que tome un color dorado oscuro, escurra sobre papel toalla.
Sirva y Disfrute!!.

FLAN

Ingredients:
1/2 Lb. of RICA Cream Cheese
2 Oz. RICA Butter
1 Large can of sweetened condensed milk
1/2 Cup of RICA Milk
1 Chopped Loaf of bread without the crust
3 Eggs
1/2 Teaspoon of vanilla or pinch of grated lemon peel

Preparation:
Make some caramel at the bottom part of the mold. Blend the ingredients in a blender for approximately 5 minutes. Pour in the caramel-filled mold. Bake at 350° in the oven or put the pan inside a pot full of water and put it on the stove; when you can insert a knife in it and it comes out clean is when it’s done. Let it cool and take it out from the pan, decorate.

COUNTRY RICE

Ingredients:
3 Cups of rice
2 ¾ Cups of chicken broth from chicken or from a chicken bouillon cube
1 Cup of white wine
2 Teaspoons of soy sauce
½ Teaspoons of salt
2 Oz. of RICA Butter
1 1/2 Cups of chopped white onion
2 Cloves of garlic crushed together with 1/2 teaspoon of salt
1 Can of corn
1 can of petit-poi
2 Tbsp of chopped parsley
1 Lb of RICA Gouda Cheese chopped into squares

Preparation:
Put to boil in a casserole the broth, the wine, the soy sauce, the salt and the oil; check on the salt. Clean the rice and when the broth starts to boil pour it in and cook the rice as always. Melt the butter in a pot and sauté the onion and the garlic until they’re clear. Add the corn and the petit-poi and mix together with the already cooked rice. Finally add parsley and cheese. Serve immediately. Yields 8 servings.

FONDUE

Ingredients:
1 Lb of grated RICA Samsoe Cheese.
2 Oz. of RICA Butter
2 Tbsp of corn starch
1 ½ Cups of white wine
¼ Teaspoon of nutmeg
1/8 Teaspoon of pepper
1/8 Teaspoon of salt
1 Garlic clove

Preparation:
Rub the garlic clove to the Fondue Pot and add the butter, the cornstarch, the wine the nutmeg, salt and pepper and heat. Add the cheese until it’s dissolved, moving constantly. Serve with French bread cut into small squares and baked. Yields from 6 to 8 people.

FRENCH CHICKEN BREAST

Ingredients:
6 Boneless chicken breast with their skin
6 Spoons of bitter Seville or bergamot orange juice
¼ Teaspoon of pepper
2 Teaspoon of salt
¾ Lb of RICA Edam Cheese
6 Thin slices of ham cooked in oil
2 Cups of chicken broth
1 ½ Oz. of RICA Butter
1 Chopped small white onion
2 Tbsp of flour
A little sherry

Preparation:
With the palm of your hand and your fingers squeeze the chicken breast. Season by adding a mix of the bitter orange juice, the garlic, the salt and the pepper. Chop the cheese into six small little strips and roll each one in strip of ham. Roll the chicken breast with the cheese and the ham and sewing them with thread. Fry in a pan at medium heat, turning them over until they’re golden all around. When they’re cooked cut the thread and remove it carefully. With the bones, do a broth using three cups of water, a small onion, a mashed garlic clove, a celery stalk and salt. Let the broth consume itself to approximately two cups. Remove the oil from the pan where the chicken breasts were friend. Sauté the onion on the butter; add the flour and let it simmer for a while. Remove from the stove and add the broth until the flour is completely dissolved. Place again back onto the stove moving constantly until it thickens a little. Finally add the sherry and strain. Serve the Chicken Breast together with this sauce. Yields 8 to 10 servings.

HAPPY CHEESE

Ingredients:
2 Lbs. of grated RICA Samsoe cheese
1 small can of chopped bell peppers
1 Teaspoon of de salsa inglesa
1 Tbsp of mayonnaise
3 Tbsp of chopped parsley.
Chopped nuts

Preparation:
Mix the first five ingredients in a blender with the help of a wooden spoon. Mold as wanted and cover with the nuts. Wrap in aluminum foil and place in the refrigerator. Serve with toast or crackers.