Jessicah Berry
More ideas from Jessicah
I have a thing for melted cheese. Apparently, so does Venezuela. Learn to make Cachapas with Cheese: http://globaltableadventure.com/2013/10/16/recipe-fresh-corncakes-with-cheese-cachapas/

I have a thing for melted cheese. Apparently, so does Venezuela. Learn to make Cachapas with Cheese: http://globaltableadventure.com/2013/10/16/recipe-fresh-corncakes-with-cheese-cachapas/

Pan de Mallorca  - La Bombonera recipe! OH MY GOD YES THANK GOD NO TENGO IR a la isla para eso. Me voy a cocinar eso la fin de semana proxima! (Yes my Jewish ass just wrote that in Spanish)

Pan de Mallorca - La Bombonera recipe! OH MY GOD YES THANK GOD NO TENGO IR a la isla para eso. Me voy a cocinar eso la fin de semana proxima! (Yes my Jewish ass just wrote that in Spanish)

The Mallorca ($3.75), a sweet and savory combination, sort of tastes like the Puerto Rican answer to the monte cristo. This ham and cheese sandwich is built on mallorca bread, which is slightly sweet, yet tender and light.

The Mallorca ($3.75), a sweet and savory combination, sort of tastes like the Puerto Rican answer to the monte cristo. This ham and cheese sandwich is built on mallorca bread, which is slightly sweet, yet tender and light.

Budin (Puerto Rican Bread Pudding) | "This recipe literally brought tears to my eyes when I tasted it. For years I have been longing to have a "budin de pan" like my grandmother's and this one was by far the BEST!!! I loved it! " -dacubbi

Budin (Puerto Rican Bread Pudding) | "This recipe literally brought tears to my eyes when I tasted it. For years I have been longing to have a "budin de pan" like my grandmother's and this one was by far the BEST!!! I loved it! " -dacubbi

One of my favorite breads to eat from back home (Puerto Rico) is Pan de Auga. Literally translated: “water bread”. It’s super easy to make as long as you stick to the exact measurements. When it comes to the Flour and kneading you want to use the same pre-measured flour to dust your surface (this …

One of my favorite breads to eat from back home (Puerto Rico) is Pan de Auga. Literally translated: “water bread”. It’s super easy to make as long as you stick to the exact measurements. When it comes to the Flour and kneading you want to use the same pre-measured flour to dust your surface (this …

Bacalaitos  (10 bacalaitos)    1/4 lb. bacalao filet  3/4 cup flour  1/2 tsp. baking powder   1/3 tsp. salt  3/4 cup bacalao broth   1tsp. black pepper  2 tsp. crushed garlic   oil for frying

Bacalaitos (10 bacalaitos) 1/4 lb. bacalao filet 3/4 cup flour 1/2 tsp. baking powder 1/3 tsp. salt 3/4 cup bacalao broth 1tsp. black pepper 2 tsp. crushed garlic oil for frying