Bittersweet sauce

Ingredients

- 1 Big can cream
- 2 Pineapple slices cut into pieces

- 4 Tablespoon chopped pepper

- 2 Tablespoon vinegar

- Salt and pepper to taste

Preparation

Mix cream and vinegar until thick, add remaining ingredients and wait for some minutes before using.

Bittersweet pig loin

Ingredients
- 1 Pound pig loin cut into slices
- 2 Tablespoons vegetal oil
- 1 Cup bittersweet sauce (See sauces)
- ¼ Cup honey
- ½ Cup water
- ¼ Teaspoon powdered cinnamon
- ¼ Teaspoon powdered nutmeg
- Salt and pepper to taste

Preparation
Season loin adding salt and pepper, fry both side of slices until brown. Pour Bittersweet sauce on loin slices and keep cooking for 7 minutes.

Chicken with prunes

Ingredients
- 1 Tomato, seeded and peeled
- 1 Pinch of powdered cinnamon
- 1 Pinch of powdered nutmeg
- 1 Tablespoon vegetal oil
- 2 Chicken breasts
- 1 Cup water
- 1Cubed and fried bananas
- 4 seeded prunes cut into pieces
- ¼ Chopped onion
- Salt and pepper to taste

Preparation
Mix tomato, nutmeg and cinnamon. Fry onion and add chicken, pour more oil if it is necessary. Add tomato mixture, cup water, salt and pepper and cook over low heat for 20 minutes. Finally, add bananas and prunes and then boil for 7 minutes more.

Chicken breast with vermicellis

Ingredients
- 2 Tablespoons oil
- 1 Tablespoon soy sauce
- 1 Chicken breast cut into little pieces
- 1 Tablespoon wheat flour
- 1 Cup water
- 4 ounces vermicelli
- ¼ Cup cooked peas
- ¼ Cup chopped carrots
- ¼ Cup chopped celery
- ¼ Cup onion chopped into rings

Preparation
Fry carrot, celery and onion for 3 to 4 minutes. Add breast previously floured and more oil if it is necessary and fry during 5 minutes. Boil water, add vermicellis and wait for 3 to 5 minutes. Add peas and soy sauce, and then add vermicellis into chicken and mix well during 1 minute.

Marinated chicken breast

Ingredients

- 1 Chicken breast

- 1 Rosemary branch

- 1 thyme branch

- 1 Leaf of laurel

- 1 Chopped garlic clove

- 2 Tablespoons soy sauce

- 1 Tablespoon honey

- 1 Tablespoon water

- Lemon juice

- Salt and pepper to taste

Preparation

Mix all ingredients and pour into breast, preferable, a night before. The next day get breast out of the marinade and cook for 8 to 10 minutes or bake at 356 degrees for 25 minutes. If you want keep herbs to decorate before serving.

Baked spaghetti tart

Ingredients
­- ½ Pound cooked spaghetti
- ¼ shredded cheese
- ¼ Pound shredded cheese
- ½ Pound cubed jam
- 1 Tablespoon butter
- 1 Tablespoon wheat flour
- 1 Chopped onion
- 2 Crushed garlic cloves
- 1 Cup hot milk

Preparation
Cook butter, onion and crushed garlic cloves, add wheat flour and keep cooking over low heat during 2 minutes. Add hot milk and stir constantly. In a buttered baking sheet put cooked spaghettis and the mixture, beat eggs and pour above pasta. Top with shredded cheese and bake 482 degrees until curdle and golden

Raisins sauce to use in meats

Ingredients
- 1 Cup raisins
- 1 Cup red wine
- 1 Cup orange juice
- 1 Tablespoon mustard
- 2 Tablespoons corn starch
- 4 Tablespoons water
- 1 Pinch of salt
- 1 Shredded orange peel

Preparation
Soak raisins into red wine since the previous night. Add shredded peel, orange juice, salt, mustard, cook over low heat until boil. Apart dissolve corn starch into water and add boiling sauce. Keep cooking during 10 minutes more or until thick

Butter and onion sauce to use in seafood

Ingredients
- 1 Cup butter
- 2 Tablespoons lemon juice
- 3 Tablespoons chopped onion

- 1 Pinch of pepper
- ¼ Teaspoon green or red pepper
- ¼ Cup chopped parsley

- ¼ Teaspoon salt


Preparation
Cook over low heat butter, lemon juice, salt, pepper and green ore red pepper, and then add parsley and onion

Guacamole

Ingredients
- 1 Onion finely chopped
- 3 Avocados
- 2 Teaspoons chopped coriander
- 2 Tablespoon olive oil
- Salt to taste

Preparation
Mix onion and coriander. Apart, peel avocados and cut into cubed pieces and mash them with a fork. Add avocado puree, olive oil and salt into the mixture. Keep avocado seeds until serving time in order to conserve the peculiar color of this sauce

Honey sauce to use in baked meats

Ingredients
- ¼ Cup honey
- ¼ Cup mustard
- 1 Teaspoon curry powder

Preparation

Mix all the ingredients

Lemon sauce to use in meats

Ingredients
- 1 Tablespoon sugar
­- 2 Tablespoon Green or red pepper
- ¾ Tablespoon butter
- ½ Teaspoon pepper
- ¼ Teaspoon mustard
- ½ Cup lemon juice
- ½ Cup hot water
- Salt to taste

Preparation
Melt butter; add green or red pepper, mustard, sugar, pepper and salt. Mix well all the ingredients and then add lemon juice and hot water.

Banana Split

Ingredients
- 1 Banana
- ½ Cup divided crunchy cereal
- ½ Cup fruit flavored yogurt
- ¼ Cup sliced strawberries or blueberries
- ¼ Cup dried pineapple chunks
- Maraschino cherries

Preparation
Peel banana and cut down the middle lengthwise with a butter knife. Place banana in a cereal bowl or a banana split dish. Sprinkle half of cereal over banana and save the other half for sprinkling the top. Stir yogurt over banana and cereal. Add the rest of cereal and fruit.

Spinaches Soup

Ingredients
- 2 Tablespoons butter
- 1 Chopped onion
- 2 Cubed potatoes
- 2 Cups chicken consommé
- 2 Cups milk
- 1 Tablespoon corn starch dissolved in 2 tablespoons water
- 1 Teaspoon salt

- 34 Pounds chopped spinach
- ¼ Teaspoon pepper
- Nutmeg to taste
- Cream

Preparation
Mix butter, onion, potatoes and 1cup chicken consommé. Cook for 20 minutes stirring two times. Add spinaches and keep cooking for 5 minutes. Blend mixture; add salt, chicken consommé, milk, dissolved corn starch, pepper and nutmeg. Cook for 15 minutes stirring constantly. Serve adding cream.

Duck with Coconut

Ingredients
- 1 Duck
- 4 Crushed garlic cloves
- 1 Coconut
- 1 Tablespoon corn starch
- ½ Cup water
- ½ Cup cream
- Salt and Pepper to taste

Preparation
Season duck, cut it into pieces and bake for 45 minutes at 325. Get coconut milk out adding ½ cup water. Strain it and add corn starch, cream, salt and pepper. Cook until thick. Serve duck topping this coconut sauce.