Dominican Republic Recipes Page 1 - Page 2 Recipes on this page: Dumplings (Domplin) Ingredients: 3/4 cup of water 1/2 teaspoon of salt 1/2 teaspoon of baking powder 1 1/4 cup of flour (all purpose) -or a combination of: 1/4 cup of -cornmeal and 1 cup of flour Directions: Add the water a little at a time to form the dough. The dough shouldn't be sticky or soft it should be firm. Now add the spoonfulls of flour or water if you need to get the right consistency. The dough is ready when the mixture forms in to a ball and the sides of the bowl is clean. Let the dough rest for about 5 min. and covered with a damp cloth, then divide into little even balls,about eight. Next prepare the boiling water in a big pot (about 8 to 10 cups) with 2 teaspoons salt, 1 clove of garlic, mashed and 1 teaspoon of oil. Now flatten each ball in the palm of your hands and shape the round edges with your fingers. Carefully drop them into the boiling hot water. You will see them float to the top after a few minutes. To make sure all the sides are cooked. Stir them around then push down for a few times They should be done in about 10 to 12 minutes. Dominican Sun Rice or Arroz Del Sol Dominicano Ingredients: 1-1/2 cups of water 1 teaspoon. of salt -1/2 can of sweet corn 1 grated carrot (whole) 2 tablespoon. of corn oil -1/2 cup of chicken consommé 1 tablespoon. of cold butter 1-1/2 Cups of rice (washed with water) Method: Add 2 tablespoons of the oil, salt, and grated carrot in a deep frying pan or a saucepan. Over medium flame saute the carrot until changes its coloration from less bright color. Finally, add the half cup of the chicken consomme 1-1/2 cup water. Wait for contents to come to a boil. Add the washed raw rice, for 1 minute on top of a stove blend together. Cover the saucepan with a lid, reduce the flame allowing the contents to simmer for about 10 minutes. After this time you will add -1/2 the can of sweet corn, blending it together with the rice and other contents. Next replace your lid then return to the stove with a low flame for 18 minutes Add 1 tablespoon cold butter, then blend your Arroz del Sol Dominicano is ready. Dominican Habichuelas - Red Beans Ingredients: 2 cans of water 3 strips of bacon -1/2 chicken broth cube -(cut into small pieces) 1 tablespoon of powdered -seasoning 3 cherry tomatoes -(without the skin and -cut in half) -1/2 teaspoon of oregano -(optional) 2 cloves of whole garlic -(crushed in a pilon with -a pinch of salt) -1/2 green or sweet red pepper -(chopped or diced) -1/2 medium sized onion -(chopped or diced) -1/2 teaspoon of salt 2 small pieces of aullama -or pumpkin (somewhat smaller than the -palm of your hand) 1 can of red or black beans -(strain off the water) 2 coriander leaves 1 teaspoon of tomato paste -salt and ground pepper -to taste Directions: In a saucepan over a low flame, add the strips of bacon or bacon pieces and cook for 6 minutes (so the grease or fat can burn off). Increase the flame so that the bacon can crisp slightly. Remove bacon and reserve aside for later. In the same saucepan, add crushed garlic, salt & pepper, onion, chicken broth cube (which you will break up to a powder with your fingers). Also add the tomato paste, with powdered seasoning, oregano, coriande and aullama or pumpkin. Over a low to medium flame, blend together for about 1 minute. Add the beans and 2 cans of water. Cover the pot and cook over low to medium flame for about 20 minutes. Next remove the pumpkin or aullama so it can be crushed with a fork or other type of utensil. The pumpkin or aullama should be crushed into a puree type of consistency. Finally, return the aullama or pumpkin to the pot and cook it for about 18 minutes. Add the bacon you have prepared earlier and serve over rice. Black Bean Soup Ingredients: 1 pound of white rice .5 bunch of fresh Cilantro 1 ounce clean diced garlic 4 ounces cof elery (chopped) 1 pound of white onions (diced) 2 pounds of black beans (washed) .5 pounds of Anaheim Peppers -or cuban Directions: First you must wash black beans well and then soak it overnight. Lightly saute the garlic, onions with the celery along with Cuban Peppers. Note: This is referred to as Sofrito. Bring black beans to a boil, then add "sofrito", fresh cilantro and gently let it simmer for at least 4 hours. In order to make a cream of black bean soup you have to puree until its a nice and smooth texture. Serve this soup with boiled white rice along with diced onions. Serves 10 People Page 1 - Page 2