lunes, julio 31, 2006

Miel de Ayote

Ingredientes:

1 kilo de ayote bien sazón con cáscara
1/2 tapa de dulce
4 tazas de agua
2 astillas pequeñas de canela
1/4 cdita. de clavos de olor


Preparación:

Parta el ayote en cuatro pedazos más o menos iguales, sin quitarles la cáscara. Cocínelos con las 4 tazas de agua y con la mitad de la tapa de dulce. Agregue al mismo tiempo la canela y los clavos de olor.Cocine hasta que el ayote esté suave y la miel haya penetrado bien.

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Miel de Ayote is a traditional Costa Rican dish that combines the rich flavors of squash, panela, and spices. The recipe is straightforward and easy to follow, but could benefit from more specific instructions. The ingredients include ayote, panela, and spices. Panela is a raw form of sugar used in Latin American cooking, while panela adds a deep, molasses-like sweetness. The recipe is best served warm or at room temperature, and can be served warm or at room temperature. The dish is best served warm or at room temperature, and the flavors intensify when left to sit for a few hours. Some people enjoy it with fresh cheese or sour cream to balance the sweetness. attorneys wrongful death

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La miel de ayote es un dulce tradicional de varios países de América Latina, especialmente en regiones de Centroamérica. Se elabora a partir de la cocción del ayote en un almíbar espeso hecho con panela o azúcar, aromatizado con especias como canela y clavos de olor. how to win a child support case as a father

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