Manuel Recipes

[Yazmín Bohon]

Mymonthly letter to my readers includes my recipe roundup, funny and touching stories, upcoming events, reader comments and photos of what you guys are cooking! It's delivered the first day of every month.

Ever since I watch this video I knew that it tastes good. And I can just imagine the taste so I have been hunting garlic scapes for about 6 months. I am not very familiar with garlic scapes except that I usually see them in Korean Grocery stores and are already packed but they seem to be pickled on stir fried. Today, After eating in my favorite korean chicken restaurant, I went to a Korean Grocey store near it and to my surprise I saw some Maneuljjong! I felt so happy and saw that although mine were thinner compared to the ones that you used still they are MANEULJJONG! I bought the biggest bunch available and went home to cook them, I wasnt worried because I have all of the ingredients at home, (well except for the sillhae gochu ) I followed your recipe and viola! Here is my maneuljjong bokkeum! And yes! It tastes GREAT! Thanks Maangchi! Love yah!

Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.

Pan de yuca is a little crescent-shaped bread that I enjoyed while living in Colombia. The bread, which is also common in other Andean countries, has fresh cheese and yuca flour as the main ingredients. The flour comes from the root of the cassava plant and has a texture very much like cornstarch. It is completely gluten free, making this a great bread for gluten-free gourmets.

Goya brand yuca flour is available in 24-ounce bags, so look for it in your grocer's international foods section. If you cannot find it locally, you can order yuca flour directly from Goya. The cheese is a type called queso fresco, or fresh cheese, a crumbly white cheese with high liquid content. I found the queso at Costco as well as a local grocer, so depending on where you live you might be able to find it easily.

The amount of flour required will depend on the freshness of your cheese and the size of the eggs. Fresher cheese will have more liquid content, and larger eggs will have more yolk and white, so add more flour if the dough is very wet. The bread is very easy to make and only requires a few steps. I mix it in my food processor then shape the rolls and let them rise before baking. My boys have fun helping make the crescents because they think it's like playing with Play Dough, but the part they love most is eating the bread. It's soft and chewy at the same time, and has a nice aroma. The bread tends to get tough after 24 hours, so enjoy it fresh and warm.

Yes Andrea, this is sooo yummy! We love this here, my recipe does not take baking powder. I have one posted, if you'd like to check it. ? Ok, try it with any kind or jelly... or guava jam... I will try your recipe, I am writing it down! Thanks for sharing this one

!

I have been trying to recreate these with the ingredients available in the US and its been frustrating. Usually the queso fresco I get is crumbly, but salty and not wet, so the almojabanas turn out very dry instead of spongy. I had some success using cottage cheese and they are less dry and more tasty, but still not spongy.

Hi Jorge! I've never made almojabanas, so I can't speak about them specifically. I don't know if you have a Costco nearby, but they've had the best queso fresco I could find. It's been appropriately wet with extra liquid in the bags. I've tried other brands from a couple local grocery stores, but nothing else matched the liquid content. Hope this helps!

Recently I found out that I need to cut wheat out of my diet, so I'm super excited to try this recipe out!

I don't, however, have queso fresco, and I don't think there's any at my grocery store with extra liquid in the bag. Do you have any suggestions for a substitute for the cheese? I have heavy whipping cream, butter, and parmesean currently on hand :/ but I could probably find some mozzarella?

I have made Pan de Yuca before they have always been rolled into golf sized balls. I have not added baking powder, and as you may possibly know, Pan de Yuca often has a gummy (like the pearls in Tapioca Pudding) texture inside, that some people who eat traditional wheat bread, often perceive as a raw or undercooked texture. I LOVE this bread, and I have never eaten it in crescent shape. I am also thrilled to see the addition of the baking powder, which I have never thought to do, to lend to the puffy-ness.

Hi Andrea! I just wanted to tell you that I think your website is BEAUTIFUL and so helpful! I can't believe you have time to maintain it AND look after three boys, not to mention a husband! ? I want to make pan de yuca for my Cachaco husband, and yours is the best! Thanks!

Andrea......(Same name as one of my daughters!)

For years, more than 40, I made pan de bono, pan de queso, and i tried my favorite pan de yuca. But, living in parts where there to little spanish grocery stores proved to be hard. I also did tried the ones that come from my home country Colombia, but now that I live in the state of Florida have found the most wonderful product made in Ecuador. Frozen Pan de Yuca.

I comes in little frozen balls. The name of the product is Mana, and is produced in Ecuador by LIFE FOOD PRODUCT in the city of Guayaquil. 5 servings have 340 calories, 41 grams of sugar. is distributed by Life Products in Miami Florida.

here is the phone #305-597=5143

Hello Andrea, I Hope you can find the Pan de Yuca Mana.

I am now digging my files to share with you, and your bloggers the recipe of a well known cake in Colombia, also known as "Cake de Novia" or "Pastel Negro"

As soon as I find my book, I recently moved from a house to a condo, and I am a little disorganized. I will use this medium to disclose the recipe. I was given to me by my mother me many years ago!

Thanks Edgar, we'll look forward to your pastel negro.

Peter, pan de yuca comes from a variety of sources with different names, and some recipes make them a little differently. This recipe does not use butter as the cheese provides plenty of liquid and fat.

I was introduced to Pan de Queso from a flour mixture sold in the market by the brand name Colombiana. I use half of the mixture with one egg and one half pound of finely grated queso fresco from Queso Del Valle available where I live in Seattle. I have tried to come up with the same mixture use tapioca flour but they always come out flat, unlike the mix which are amazingly beautiful like the picture above. Any ideas? Also if there are other Colombian cakes and breads without wheat flour I would be interested as I have Celiac's and cant eat wheat.

Hi Richard

I had the sane problem.I bought a batch of so called tapioca flour and tried many times and they always came out flat. Months later I found that all yuca products are not the same and now know that it must be the refined flour ground directly from the yuca and NOT the processed flour which is called tapioca and has a completely different consistency.

Try again with the proper flour.

Cheers

Gracias por la receta la LECHE era lo que me faltaba, he estado siguiendo varias recetas de 3 websites y finalmente me salieron. Sin leche la masa te queda muy seca. Me quedaron perfectos.

Saludos,

The MPM Club is a subscription service that gives you access to hundreds of recipes including meal prep, freezer-friendly snacks, and dessert recipes. Members receive access to all current and future recipes in the recipe index for under $5/month.

Yes, every recipe has estimates for the calorie and macronutrient totals calculated using MyFitnessPal. Note that these values are estimates and exact values for your own meals may slightly vary depending on weights of meat and vegetables or different brands of ingredients. If you need precise values you should always weigh and calculate everything on your own. If you just need estimates for calories and macronutrient totals, the values on the recipes should be proximate.

Most of the meal prep recipes included in the MPM Club have versions to make them more weight loss or weight gain friendly. However, because calorie intakes for weight gain and weight loss will be different for everyone you ultimately need to determine what serving size you need to fit your needs.

Yes. The recipes include both imperial and metric measurements as well as an adjuster for how many servings you need. As a note, I use metric measurements especially for the dessert recipes. If you want them to turn out as close to how I make them as possible, I recommend buying a food scale. They are cheap and available on Amazon.

This Maltese Christmas log looks beautiful. How long will it keep and what is the best way to store it? (Just wondering how long in advance of serving it Christmas Day I can make it.). Thank you and Merry Christmas from Canada!

In my kitchen you can find Maltese traditional recipes, others inspired by my travels and also original easy-to-make ones. You will find anything from a light snack to a hearty meal, which can please both those who have a savoury or a sweet tooth!

Thank you for the recipe. I cannot wait to try it with pork or turkey. I think both would be fine. I grew up with the pork kind, but I have never made it. I think if everything works out I will make it instead of buying it. Thanks again.

Wow, your description has me desperately craving summer on a Mexican beach. To answer your question, there are a couple of different chorizos I know of, the other is a green chile version. But as far as I know the red chorizo is pretty much the same around the country, like my recipe here. Of course different regions will add or exclude some ingredients depending on regional tastes. I would suggest to you that you first try my recipe as is. Cook it and taste it, then adjust from there.

3a8082e126