Recipes/Recetas
Created by boriquablog on 10 Oct 2006 | Tagged as: Uncategorized
Click here for archived recipes from Boriqua Blog and the DaisyMartinez.com site.
For current recipes, Please see the DaisyMartinez.com recipe home page
Daisy’s Staples: The Indispensable Quartet
Achiote Oil | Sofrito | White Rice | Yellow Rice
Hey Girl,
What a pleasure to meet you this evening at the Astoria Manor.
You were awesome, I always told Sam that she is REAL!!!!
And Miguelina is FANTASTIC…you two are like the latinas Lucy and Ethel!!!
Any way, Thank you Thank you for being you and doing all these great things and sharing w/ people like us, it means alot.
Check out Sam’s website http://www.nieveslavi.com for beautiful dresses, as promised we will hook you girls up!!!
Hope to see you at Macy’s on the 23rd, I work for Kenneth Cole Corprate, what size shoe do you wear???
Muchos Besos,
brian & sam
BTW, we are together for 14 years(that’s right, we’re role models…LOL)
Hey baby boys!!
You guys were THE awesome tonight!! Not only were you adorable (my new gay crushes!;-) ), but you were both so very warm and generous. Fans like you two are the reasons i love doing these demos!…LOL..me and migs are TOTALLY lucy and ethel!!
and listen , babies…you guys don’t have to give me a single thing…you’ve already given me a huge gift, i made two new friends today…and just so you know, we are BOTH Taurus’, so when we make friends, we make friends for life! i can’t wait to see you at macy’s!! you have our phone numbers…CALL US!!!
ironically, my dearest closest friends are gay boys who have deep committed relationships! welcome to the family!
oxoxodaiz
Hi Daisy,
This is Beverly from Rochester, NY I met you at wegmans with my sister Daisy from Latina Unidas, I am the family cook. I wanted to say it was a thrill to watch your demonstration and to meet you. You bring such life to a room, it is great to see people from all over enjoying what we as hispanics have been growing up with all of our lives. I have tried some of you recipes and they are great. I never used to use annote oil before, I would just use the sazon packets but no more, what a difference. Once again thank you for all that you are doing.
Beverly Colon
Rochester, NY
Daisy,
My sister and I were charmed by you at your appearance in
Astoria. The next day I came home and made yellow rice,
black beans and carne mechada. Much love from the teachers
in Queens to a real down-home muchacha from Brooklyn.
Elvia
Good for you Elvia!
Thank you for writing and keep cooking up a storm!!
Daisy
Hi Daisy,
My Mom Rose loves your cooking show that’s on pbs in Washington State. She kept raving about this recipe that you made and it was called ropa vieja. Could you email me this recipe? It’s finally nice seeing a cooking show that is about our puertorican flavor:) Keep on recording and we will keep on watching!!!!
ps. I’m buying her your cooking book for Christmas!
Gracias,
yvette
Hello Yvette and Rose!
Happy holidays to you both, and to your family!
I will share the recipe with you via email, so be on the lookout!
Saludos!
where can I get a pastele machine and how does it look?
is it real big? how much is it?
thanks
gloria
Querida Gloria:
Right now there is no place where you can just ride up to and buy one of those machines off the shelf. The best way to go about this is to ask friends or family back on the island, and see if they can root out a source. Good luck, and let us know how you make out!
Hasta pronto,
Daisy
Daisy
When are you coming back home to Methodist? We had a great time wish you would do it again.
Dee,
After the reception that I got at Methodist, I have to tell you, I don’t know when I’ll be back. Hopefully, they would be be able to arrange for better support and arrangements, for the benefit of the audience and the fans, which were pretty much left to hang out and dry. My apologies…it’s not how I am ussed to doing things.
Hasta pronto,
Daisy
Hi Daisy!!!
Cuando vienes para Boston????? I would like to go to one of your presentations here!!!!!!
Nancy
Hi there!
I was wondering if you could send me the name of the recipes you made on the show which aired in San Francisco, CA on 1/6/07 on PBS. I tried looking for them in the cookbook, but no luck. You made something that was like a pizza, and the other was like a biscuit with gouda chesse.
I love your show, cookbook and websites! I understand that you can not publish all recipes on the website, but it would be cool if you had recipes from the most recent episodes. =) I can’t wait for your new cookbook, I plan on buying 5 of them for me and my sisters! I am always talking about your show with friends and family members…I have made many of your recipes and enjoy all of them! Thanks!
Warm regards!
Deanna
Hello Deanna:
All recipes on the show are featured on the book…
Check page 61 for Bunuelos de Queso (Cheese Puffs) and page 50 for the Spanish Cocas (Pizza)..
Daisy
Daisy,
My friends and I love you and are so proud of you. We are very happy that one of our own–latina y boriqua–is representing our culture and heritage so well. Thanks for your awesome work!!!
God bless you,
Eduardo
Gracias Eduardo for your support….I am currently working on new shows and look forward to sharing them with you all..
Saludos,
Daisy
Hi Daisy,
I saw you episode last week for Bistec en cebolla, the tomatoe salad and the potatoe/green beans dish. I was looking for a tape to record the episode that I missed the ingredients for the Bistec and the potatoe/greenbeans dish. Can you tell me where I can find the receipe?
I want to thank you for teaching me how to cook. My friends and dates are amazed how great I cook. I tell them its a family secret…but its a Daisy secret.
Thanks.
Hola Daisy!!!! I’m sending love from Seattle WA!!!! All your dishes remind me of when I lived in Puerto Rico. I got your cook book for my birthday and I TEVO all your shows (I LOVE LOVE LOVE IT) I am so far away from home and besides pictures and night time phone calls to my Tía to hear the el coquí sing I hardly get the feeling of being a Puerto Rican (if that makes any sense)except when I cook. I can make my house smell like my Abuelas and it takes me back. I also feel like I stepped into a time machine when I taste my dishes I have good memories of that food. When I lived there I went to Academia Pepetuo Socoro and they had the best Pan de Mallorca ever….just wondering if you have a recipe for that? Besides tasting little hints of home, watching you and the way you enjoy food like I do makes the Puerto Rican inside of me happy. I find my self smiling when you are cooking and get really excited to try out your recipes. It is a nice feeling to get a little dose of my roots. Just wanted to say thanks I think it is really cool to see another Puerto Rican on TV. Besito Besito Anita
Hola Anna,
Whoa! Seattle is a long way from home, but I am thrilled that you are feeling a little closer, thanks to the show. It warms me to receive an email like yours! I am currently working on a recipe for Pan de Mallorca, and will do a tutorial on it on Boriquablog, so keep your eyes peeled! Hasta pronto!
Saludos,
Daisy
Daisy,
Your shows make me so hungry…cuando me invitas a comer? hahaha. I’ve been looking for you recipe for (I think they are called “cocas”) the flat bread pizza with sausage and onions, and I was also looking for your recipe for cheese fritters. Are they anywhere online?
I have to get your book, your dishes are awesome. Never stop!
BIG
Big Juan: I am always glad to help!
All recipes on the show are included on the companion book to the series Daisy Cooks! Latin Flavors That Will Rock Your World published by Hyperion 2005.
Check the site for the most popular recipes and some never published ones..
Saludos,
Daisy
I have been looking for your show on PBS for a few weeks now. Has your time slot changed??
Hola Lori!
Thanks for asking.
The show’s cycle on PBS has almost come to an end.
However, I am currently working on developing a brand new show with a new production team, and will be back on the air sooner rather than later.
Keep coming to the site for details and updates..
Daisy
Hi Daisy: I just have to tell you that one morning I stumbled upon your show. I was switching channels and saw this interesting woman cooking an interesting meal and then I realized that the meal you were preparing and the stories you were speaking about reminded me of my childhood. I was hooked. I immediately went to your website and retrieved your basic recipes on-line. I had to learn how to make the sofrito and recaito, anniato(sp?)oil and wet rub. Thankfully you even had yellow rice with corn on it. I made everything that weekend and ever since that day my life has changed. I immediately bought your book and again all the recipes so far I’ve made have been “out of this world”. My husband and children are grateful and I’ve even become known as a “good cook” amongst my sisters. They were the good cooks before. I can’t tell you how much it means to me to be able to cook such delicious authentic puerto rican meals for my family, especially my girls who I plan to pass down your book too. Actually, I will need to buy more as mine is already getting shabby. I just want to say thank you for changing my life! You’re the best! Darlene
Oh am I ever happy to have received your recent e-mail. You are very special!! There is a big need for cooks like you.
Do you have a recipe the Spainard call Adobo Sauce? My mom prepare the sauce and added to cooked pork pieces and also with cooked Asparagus.
I am looking forward to receiving future e-mails from you.
Sincerely,
Mary Belcher
Clovis, CA 93611
Hola Darlene,
Gracias mi amor!I cannot tell you how thrilled I am that you have been inspired by the show and the book, and that your family is reaping the benefits of that inspiration! Girl, let me make one thing clear…it is YOU that has changed MY life! Thank you for your continued support, and I look forward to hearing from you all the time, here at boriquablog.com .
Besitos!
Daisy
Hola Mary,
I am not familiar with a Spanish Adobo Sauce…I know of a Philipino Adobo Sauce that has some very Latin o influence…do you think your mom would want to share the recipe with us? I am always looking for new inspiration!
Hasta pronto,
Daisy
Hola Daisy: Gracias por el e-mail. Te felicito por tus existos. Alegro mucho que tengas un nuevo team tu te lo mereces por duro para trabajo; yo se que la profesion de chez para un hispano lleva doble esfuerzo pero tu puede porque lo estas haciendo. DIOS, le dijo a Josue que el iba a dirigir al pueblo de Israel esta fueron su para QU E NO SE APARTE DE EL DEL LIBRO DE LA LEY Y QUE MEDITE DE DIA Y NOCHE EN EL Y QUE HAGA CONFORME A TODO LO QUE ESTA ESCRITO Y NO TE APARTE DE EL POR HARA PROPERAR TU CAMINO Y TODO TE SALDRA BIEN. (en mis propias palabras.
Me gustaria conceguir la receta del flan estilo mwjicano.Gracias
Carinosamente,
Toni
dai
Hola Toni..Gracias por tu apoyo y bellas palabras..
Un abrazo,
Daisy
Hi daisy
where have you been ? I have been watching you on pbs and also have your book ( which my new married daughter took from me ) now I cannot find you I saw you on create tv so what time are you on? you most definetly belong on the food tv network girl! that is how great you are please let me know and all the best I love your show you are truly a NY GIRL
Hola Jean: Check PBS’ Create, the show airs there regularly!
In the meantime keep visintig the site and blog for updates on the new shows…
Daisy
Daisy,
I started watching your chow on Create!and i have been hooked. The first thing I tried was the Black beans and rice. The pot smelled so good my downstairs neighbor came and knocked on the door and begged for a small medium what ever I could spare bowl of whatever it was that I was cooking that was driving him crazy. The NEXT DAY I went out and brought your book. Since then my family every week we have Latin night and anything I make out of your book I have to double because everyone eats and begs for a take home plate. Thank you Thank you.You made a good cook a great cook;)
Hello Crawford! Those black beans are something to be proud of my friend! I am thrilled to hear of you success!.
Keep me posted on other recipes, and send pictures when possible..
Saludos,
Daisy
cool i love it…i wish i were u cookin like a chef
why do some recipes for coquito are made 2 different ways
one is made with coconut milk and condensed only and you make it with eggs and condensed and evaporated milk?
what is the tradition coquito?
thanks in advance
Hola Aida,
There are as many “traditional” recipes for coquito, as there are abuelas! I can remember my mother grating coconut meat by hand and squeezing the milk out of it. Today , coconut milk is readily available, so try a few different recipes, and go with the one that you like best. Stay tuned and stay well!
Hasta pronto,
Daisy
Hey Daisy, I am from New York city the home of hispanics, I cannot find the recipe on how to make white rice with con con( pelao in Dominican Republic) What was the trick u said for putting water in the rice, because I tend to put too much or to little, I remember you said something about adding rice no more till the first line of your finger. please help and keep on with the success !!
I just wanted to say, I adore the Flan recipe in your book. There are many good things in the book, but that flan is the best in the world! Thanks for the Media Crema hint, always use it! Being a “PA Dutch girl”, I love to cook, we love food, all foods, and my husband and I especially love latin foods (if that is what they are called, Mexican, Cuban).
Your book is wonderful, anything I make in it, I know is not going to be a waste of time, and I know I will get raves about. I love to tell people about you. You should be on TV more often, on the Food Network, you are truely a star!
Shannon
Dear Shannon:
That Flan is indeed dangerous! I don’t take credit for it though..
It is just one more of the wonders of Mexican Cuisine in general..
Saludos,
Daisy
Hola Alex,
Thanks for writing in to Boriquablog. The trick to perfect white rice is to add enough water for there to be about one of liquid over the level of the rice, or, as I say on the show, two fingers. Cook this on high heat until the level of the fluid reaches the level of the rice, then, lower the heat to very low, stir the rice once, cover with a lid, and leave it alone for 20 minutes. Then, viola! Perfect rice!
Saludos,
Daisy
Daisy!
I am so glad that we finally have a chef on TV that’s giving attention and love to the many flavors of Latin America! My mom’s from Panama, so I grew up eating with many things either simliar or the same as what I’ve seen you cooking on your show. I think it’s fantastic to be sharing these wonderful dishes with the rest of the world, and letting them know there’s way more to Latin America than Tacos! haha. (even though I do so love tacos!).
Way to go Daisy and thanks for sharing your recipes with us! I hope you make it out to northern California sometime!
Hola Yovanna (what a pretty name!),
Thanks for writing in, and I’m thrilled that you are enjoying the show (you should definitely check out the companion book). I totally consider it a privelage to have been given the opportunity to showcase the colorful lcornucopia that is Latin cuisine. Thanks to people like yourself, I will continue to do this for a long time. Welcome to Team Daisy!
Saludos,
Daisy
Thanks Daisy!
And yes, I have your book! We’ve made pernil I don’t know how many times now! I also use sofrito to create make my own version of green enchildas, which everyone around here loves — especially my new husband!
Happy Memorial Day to you!
I BOUGHT YOUR BOOK WHEN IT FIRST CAME OUT AND HAVE ENJOYED IT TREMENDOUSLY, I CAN’T FIND ANY LISTINGS FOR ANY OF YOUR OLD OR NEW SHOWS ON TV, ANY HELP WITH THAT INFO. KEEP ON COOKING,
CHARLIE
NORTH CAROLINA
Daisy:
Will you be in the NYC or NJ area anytime soon? I tried to get into your May 10th class in NYC but was waitlisted. continued success.
JoAnn: I am not in NY or Jersey in the near future.
However, my schedule changes rapidly.
The best way for you to find out what I’m doing next, is by visiting my site and calendar at either http://www.daisymartinez.com or http://www.boriquablog.com
Saludos,
Daisy
Hey there Daisy my name is Scarlet I saw you finally
@ Inter. Mall here in Miami this weekend. I was there with
my Partner I’ve been watching your show I love it. Your AWESOME AND SO REAL :)! I was wondering why I wasn’t seeing your show come on I was sad untill I saw the AD at the Mall. I’ve been telling my partner how awesome you are and that you inspire me to try different things. I try to stay to get a book have it sign but I had to leave early. But I want to
leave you message. I hope to met you nxt time
::SCARLET::
Hello Daisy:
I recently went into Rachael Ray’s website and saw that you were in her show.. I was so upset because I missed that!! I love your cooking,I even try the recipe you did at her show, “Arroz Amarillo con Filet a la Verucruzana” Oh wow, it was delicious.. I thank you for that and your wonderful recipe. Sigue hacia adelante y que Dios te bendiga mucho!!! I hope that you have your own show soon, since I heard that the one you had at PBS is no longer on air…Sorry to hear that!! Well take care!
Daisy,
I’m an African American woman from Brooklyn and I loved your show, I have your cookbook and I’ve made a few of your recipes.
I was so happy to see you on The FoodNetwork judging a challenge. However, I wonder why a star like you does not have her own show on The Network. Nothing against Rachel but she has 20 shows already, why do I have to see her making a knock off of ropa vieja? Is this something you’re even interested in?
Dee
Daisy,
Wow, primeramente gracias por todas las recetas, me has ayudado tanto. I’m from Canovanas, PR. and my husband is from Juana Diaz, PR. We met in California where we live at the moment. My grandma was always the one making pasteles for us and she passed 4 years ago, and I never bother to get the recipe from her even though I helped out when she made them. I thought I would never do them again, since my own mother lives in Florida (far from California) and just the other day I decided to come into your website and I found the recipe for pasteles which I saw you make them on the show once. My life was fill with so much excitement. My husband and kids love them and I’m pleased to say you brought my grandma back into my kitchen.
Thank you.
Buenas Noches Daisy,
I just wanted to let you know that I am a Latina born and raised in NYC. I grew up on all the typical Puerto Rican recipes that my abuela would cook up for me. I never was really able to learn from her though since I was pretty much a tom boy growing up and had no time or interest in learning how to cook much less the recipes of my heritage since I could not just stick them in the microwave and 3 minutes later be able to eat it, lol. And when abuela passed I felt like I lost so much of me in her. I had no idea how comforting and wonderful her cooking was until she was gone. But I am 27 years old and about 2 years or so ago I discovered your show on tv and I was instantly hooked. The way you cooked reminded me of abuela. I ran out as soon as I could and bought your book. And not for nothing mi’ja but I now can cook me a mean dish, lol. My ma even ask me sometimes for your book. How great is that! Thank you so much for doing what you do. You inspired me to finally cook and I love it. I love being able to cook a flavorful and authentic spanish meal that even my cuban boyfriend absoluely loves. Abuela would be so proud. Gracias Amiga Y que Dios te bendiga,
Peace & Love
xoxoxo
Yaz
Dear Daisy,
I love your cooking. I wish that I have opportunity to come on to your show. I was looking for your recipt for shirmp and beans on your website. I am going to make them for dinner for me and my man. I think you are a beautiful women. I love to cook too. Maybe some day we meet and cook together.
Hi
Would you please email me your recipe for
Mexican Lasagna that you made once on your tv show
in April or May of 2007? I purchased your book but
that particular recipe is NOT in your new book.
Thank you Mary W Coleman email spence362001@yahoo.com
Hola Scarlet,
Thanks for stopping by to say hello at the Simon Mall in Miami. I love the opportunity to meet and greet fans when I do appearances like those…it really warms my heart! Send me your address, and I will send you a signed bookplate that you can stick in your book! It was lovely to meet you!
Hasta pronto,
Daisy
Hola Mary Coleman, It is in the book…it’s called Chilaquiles! Hasta pronto, Daisy
Hola Dee,
Thanks for the props, sister. I’m thrilled you are enjoying the recipes. I have recently switched production companies and have been shopping a new show to various networks. Keep an eye on Boriqua Blog to find out where we end up!
Hasta pronto,
Daisy
Hola Leslie,
You can’t believe how many times I have heard that very same story (I’m sorry about your Abuela). I am thrilled to be able to help in this small (but very important!) way. Just think what a wonderful legacy you are creating for your children. Saludos!
Hasta pronto,
Daisy
Hola Yaz,
You would not believe how many times I hear that exact same story! I am so happy to be able to help, and I’m thrilled that you are enjoying the recipes. Keep the faith, sister, and spread the word!
Hasta pronto,
Daisy
Hola Shamiran
Are you looking for the shrimp and bean cakes, or the shrimp and string bean recipe? I’m not sure which one you’re looking for…
Hasta pronto,
Daisy
I have searched everywhere trying to get a copy of your Mexican Lasagna recipe. I purchased your book but it was not there. I see that many other people have requested it and have been told to send a stamped, self-addressed envelope and the recipe will be sent. Howver, no address is given where to send the envelope. Would love to have this recipe. Thanks.
Hola Daisy,
I have two of your books, one in the Bronx and one in my PA home; can’t live without it. I swear by your sofrito, my mother-in-law is impressed that I make my own now and even comes and gets some from me, when I make it. Being a Nuyorican and growing up in an Americanized 2nd generation home; I did not have the teachings of how to make true authentic Puerto Rican food; however, watching your show and reading your book has brought me closer to my culture than I’ve ever been. Gracias. I no longer have to compete with my Mother-in-Law’s cooking; now my husband enjoys my cooking too. Gracias
Lisa
Hola Lisa!
Rock on, hermana! I’m thrilled that you are enjoying your book(s) to full capacity!
Saludos,
Daisy
Daisy:
In New York my mom can find “Recao” easily. Down here in Alabama I have had no luck and probably won’t find it here anytime this century. HOWEVER…I was thinking that the next time I drive to New York I will bring some with me that have roots and grow it in Alabama!!! What is the correct english word for RECAO. I’m not talking about the cinlantro (thin leaf), I’m talking about the wider green leaf. Is it corriander???
Thanks for your help,
God Bless,
Angela
Hola Angela…Recao is CULANTRO not coriander, which is another name for cilantro.
Thanks!
Hello Daisy, I love watching you, it makes me feel like I am home. So this is my first thanksgiving. we are going to have some friends and family over, about 6 people and I would love to make the stuffing my mother made, it was pork I belive. I am sure you know what I am talking about. I would also like to update it and actully add some bread. Please help me out.
Thanks, your the best
Lorraine
Dear Lorraine:
Why don’t you try Daisy’s delicious Dominican Longaniza stuffing? It is posted here on her blog, but I will email it to you as well…enjoy!
Miguelina
Thanks, I want some practice runs before the actual event!
You got it Lorraine! Dont forget to send pictures and Happy Holidays!
Migui
Hello again, another quick question (this thanksgiving thing is kicking my you know what). Is there a way to store the achiote oil? Or do you have to make it fresh every time? Also can I find it at the spanish market?
Opps….
Thanks a bunch
Lorraine
Dear Lorraine:
Make the achiote as you need it.
It is so simple it’s not worth “saving” it for later..
Daisy
HEY DAISY!
I WAS WONDERING IF YOU CAN TRANSLATE SOME OF YOUR RECIPES IN ESPANOL BECAUSE MY MOM DOESN’T SPEAK ENGLISH AND SHE WANTS TO COOK SOME OF YOUR RECIPES BUT I’M NOT GOOD AT TRANSLATING. PLEASE HELP ME BECAUSE SHE WANTS TO COOK SOMETHING DIFFERENT THIS CHRISTMAS (this would be a part of a perfect gift for her). I WOULD REALLY APPRECIATED. THANKS AND I HOPE YOU TO ENJOY THIS SEASON.
P.S. KEEP COOKING LATIN FOOD. IT’S DELICIOUS.
Dear Marcela:
Unfortunately we don’t have most of the recipes in Spanish (we are working on a Spanish book in the near future)
However, Migui keeps a couple of translated ones she could share with you.
Just write to her at migui@daisymartinez.com
Gracias,
Daisy
Hola Daisy! Thank you! Thank you! Thank you! My first thanksgiving was amazing and my family was very impressed (which says alot because my mom is an amazing cook) I took pictures and will send them. But I wanted to thank you before hand.
P.S. Bought the book on Saturday, have already made 4 of the recipes. I work a full time job and dont get home until after six, but you make them so easy.
What’s for dinner tonight, lol
xoxo
Lorraine
Lorraine:
Please send the pictures..I would love to be able to see the results..
Saludos,
Daisy
Hi Daisy,
I’m excited to see you answer comments! I live in Miami and Public television is showing re-runs of your show (YEAH!!!!).
I love your show (authentic latin food). When will we see you on cable. I would live to see you host your own show on the FoodNetwork. They are in dire need of someone like you. Currently the FoodNetwork has a latin show called “Simply Delicioso” with wanna be latin recipes. (not even close).
Will you or have you considered a cable show.
Love
Paola
Dear Paola:
Thanks for the compliments, and for your support!.
You’ll be happy to know I am currently working on my brand new show, and I will make sure you are all informed of any developments as they happen..
Gracias,
Daisy
Daisy, saw your show for the first time this Christmas. Wow, your attention to detail, your upbeat personality and humor is refreshing and makes your show so enjoyable. I loved Julia Childs and have several of our Islands cook books, but you bring our food to life. Thank you for your wonderful work, obviously your book needs to be part of my collection.
God Bless
Thank you Louie and Happy Holidays!
Daisy
DAiSy,
yOUR AN iNSPiRATiON 2 US lATiNA COOkS!
kEEp yOUR hEAd UP && AS i Will tO!!
Daisy, my friends consider me a good cook. I am a descendant of women who in PR have always cooked for people and the food was always outstanding. And then there was you, your show and your cookbook. I first tried your arroz con gandules and BAM! I really wanted to slap my mama! You are awesome and I have been very upset that they removed your show from the Orlando stations but I’ll keep searching -you are too good to keep off our tv sets! You truly are an inspiring latina. Thank you.
Keep your ear to the tracks, my friend…there is sure to be good news on the Daisy front in the very near future! Thanks for your support!
Saludos desde PR, me encanta tu cocina y espero que en algun momento hagas un libro en espanol si lo tienes me digas como lo puedo conseguir… Muchas bendiciones y cuidate mucho…
Querida Miriam:
Gracias por tu apoyo!
Todavía no tengo un libro en español pero espero tenerlo muy pronto!
Saludos,
Daisy
hi daisy
love your show …. i was wondering if i can put bananas in my (is it masa)grated yuca to make alcapurrias. i like the outer crust to be crunchy but slightly gooey inside or at least thats what i am used to in nyc
have never made alcapurrias with green bananas, but I have gotten the exact texture you’re describing using yuca and yautia. If you experiment, write back and let me know how you make out!
Daisy
Hello Daisy,
I want to tell you that my kids and I adore your cooking show, we live in Los Angeles California. I love to cook and have made several of your dishes such as “chuletas de puerco” and “tostones” I mainly cook Mexican authentic dishes but I think I must have been Puerto Rican in another life as I looooooove the food you cook and teach us to love. It is sheer torture to watch your show being hungry, the way you describe the flavors and aromas…. I can’t tell you how many times I talk to you on TV. the kids laugh at me and say “Mom….she can’t hear you”. The kids love to cook with me and love your cooking. We are so happy to have you on TV, please keep teaching us.
Thank you for the Mexican recipes.
Love,
Nena and kids
Dear Nena:
Thanks for such a wonderful email! I am glad to hear you are having fun in the kitchen with my recipes.
Feel free to take pictures of the end result and send to me!
Daisy
Hello Daisy,
My brother in law swears by everything you say and has informed me that if I wanted to make a traditional Puerto Rican “Budin De Pan” (Bread pudding) I would have to ask you. Therefore, I’m writing in hopes that you would be able to provide me with the recipe. Thank you
I stumbled on your blog by accident and as I was looking at the photos I thought to myself, she looks familiar! Oh my God, Daisy Cooks, I love you! I have your book. You are great and I love your Blog!
Thanks Gina!! Keep visiting!
Daisy
daisy,me encanta ver su programa de recetas de cosina, se ven deliciosas,y me agrada ver comoud.la saborea, dejeme saber como hago para obtener muchaa de ellas me gustaria.
Querida Miriam:
Gracias por escribirme!
Muchas de mis recetas pueden ser adquiridas a través de mi website http://www.daisymartinez.com, o mi blog, http://www.boriquablog.com.
Además, el libro que escribí para acompanar el programa tiene todas estas recetas incluidas..
Saludos,
Daisy
Saludos Daisy y espero que este bien
Deseo que me oriente sobre como puedo preparar una masa sencilla de pizza y ver si me puede orientar con varias reecetas de pizza.
Gracias;
Jose Luis
Jose Luis:
Tengo una receta fantástica para masa de pizza en mi libro Daisy Cooks!..Las famosas Cocas Españolas!..
¡Saludos!
Daisy