A TripAdvisor™ TripWow slideshow of a travel blog to Cabarete, Dominican Republic by TravelPod blogger Lifeforce1 titled “27 Waterfalls” Lifeforce1’s travel blog entry: “Up early, today it was time for “27 waterfalls of Damajagua”. First we had to pick up the other members from another hotel, they were from California (Kite dad and Kite son) they were very relaxed and nice. We started the adventure by crossing a river then we wandered in the river bed, while climbing up the waterfalls. The pace was a little bit too fast (It felt like the guides were a little bit bored and a little bit pushy). But their hands were very steady and helpful. It was a very beautiful surrounding, but the workout demanded all our attention to not slip. I did my best trying to document this adventure but keeping the camera lens dry was almost impossible, above that I had to face my fears of jumping from high cliffs into unknown water. The joke of the day “The guide pointed at a plant and told us it was coffee then (Kite dad) asked if it was an espresso plant or a decaf plant, the guide didn’t seem to understand the joke? or wasn’t it a joke at all?” I let you decide! It was a great challenge this adventure but the end was not so good another Dominican food buffet without any spices…and the guides waiting for tip. We had already paid 79 dollar for this and they were not impressed by our 200 DOP tip… Back to our hotel and then to my favorite cafe, espresso (doble)+ cheesecake and apple cake. I …
www.FATtoSKINNY.com presents Low Carb Mexican Fiesta! Enchiladas, Rice and Beans!! Watch as Doug Varrieur author and celebrity chef takes a typical high sugar high carb southwestern recipe and converts it to a wonderful low sugar low carb fiesta! More recipes and FREE support located at http
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Who doesn’t love mexican? Here to share a recipe that is lower calories, and high protein, AND it tastes YUMMY… Hope you enjoy! Try it out!! 1 cup serving = 238 calories and 17 grams of protein. I didn’t track anything else since I mainly watch cal/protein. Yummm!
Tres leches cake is one of the moistest cakes you’ll ever taste. And this recipe is incredibly easy. Find more easy recipes like this one at www.TheIronChefMom.com. For this tres leches cake recipe, you will need 1 18.25 oz. yellow cake mix 3 large eggs 1 cup water 1/4 cup vegetable oil 12 oz. can evaporated milk (whole, low fat or fat free are all fine) 14 oz. can sweetened condensed milk 1 cup whole milk Preheat the oven to 350 degrees. Place the cake mix, eggs, water and oil in a large mixing bowl and blend with an electric mixer, stopping to scrape down the sides. Then finishing beating until smooth. Pour the batter into a greased 9 x 13 pan (I actually just sprayed it with cooking spray), and bake 30-40 minutes until golden brown. While the cake is baking, pour the evaporated milk, sweetened condensed milk and whole milk into a small mixing bowl, and stir them together until the mixture is a uniform texture. When the cake comes out of the oven, poke holes in it all over with a straw or skewer, like this. Now pour the three milk mixture over the cake, so that it sinks into the holes. You can tilt the pan a little to help the milk mixture go in evenly. Ok, refrigerate the cake at least 2 hours. Now make the frosting, you’ll need a pint of heavy cream or whipping cream. Pour the heavy cream into a cold bowl. I place it in the freezer to make sure it’s cold. Use an electric mixer or whisk to beat the cream until it becomes thick, like this. Now add 2-4 Tbsp. of sugar to …
For more easy healthy recipes, be sure to go to www.FaveDiets.com In this video, Kent Altena ( http ) presents his low carb recipe for Chicken Enchiladas and Spanish Rice. Kent says, ” I made this recipe earlier this week using it with low carb tortillas, but I wanted to offer an option even for those on Induction. With that in mind, I adapted my faux fried rice recipe to make it more Mexican, and it really features the flavors. I might suggest adding a cup of chicken broth to the rice initially to further increase the flavor. ” Ingredients: 2 TBS oil 1 small onion 3 cloves garlic 3 tablespoons chili powder 2 tsp Ground coriander 2 tsp Cumin 1/2 tsp salt 3 tsp Splenda, or liquid equivalent 16 oz Tomato sauce Makes 2 cups Nutrition Info: (1/4 cup) 43 Calories; 3g Fat, 5g Carbs (1.5g Fiber), 1g Protein
Get the Recipe – magiesplace.info Empanadas are made to be easy to eat and yummy! They are a delicious beef turnover and can be make with chicken, fish or other meat and put into a pastry that you fold over. This recipe is made with ground beef and Mexican Chorizo for added flavor. Mexican Chorizo It is highly flavored, so a little goes a long way. You can add this to scrambled eggs, black beans, soups and even a topping for pizza. We like the additional flavor it brings to these emapanada’s and adding chiorizo to empanadas in Portugal is common. Empanadas are a popular dish in many Spanish countries as well the Philippines, Italy and the US with each adding their own local ingredients and flair. Their influence goes way back from South American countries like Peru, Chilean, Argentinian and Puerto Rico. It is traditionally eaten as a street food making them ideal for people on the go. View more Recipes on my Channel www.getcookingatmagiesplace.com Visit http for hundreds of family favorite recipes. Get Free Ebay Item Advertising at www.magiesplace.info
www.elagasse.com Click HERE for RECIPE… A – MAKE THE CARAMEL FIRST That way it will be cool before pouring in the flan mixture. For safety, use oven mitts throughout the caramel procedure. Ingredients for caramel: 1/4 cup water 3/4 cup sugar 1/4 teaspoon lemon juice 1/4 teaspoon salt Procedure: Preparation: a)- Have oven mitts ready. b)- Also have the flan mold that you will be using for the flan ready. It must be absolutely dry. c)- A wooden spoon is handy (but not imperative) to help scoop the syrup out of the saucepan in step 6. 1- Mix the 4 ingredients together in a small to medium sized saucepan, without heat. 2- Bring to a simmer over Medium-hi heat, without stirring. 3- You may swirl the saucepan a little, but do not stir. The reason for this is that the stirring action (especially with a metal spoon) will cool the syrup, and re-crystallize the sugar. Warning: Be very careful not to touch the syrup once it is heated- the boiling temperature of the sugar mixture is much higher than boiling water. Also do not test the syrup with your finger to see if it has cooled off in step #10. Feel the bottom of the flan mold quickly insted. 4- After several minutes of simmering, the bubbling action will slow down, and the bubbles will start to get larger. 5- As soon as you see the bubbles get larger, get ready to remove from heat. Wait for the syrup to turn to a light amber color, (this happens quickly) then remove from heat. 6- Without delay, pour the syrup into the flan mold …
A video from TEARS School in the Dominican Republic, a non-profit organization providing education to the poorest of the poor, showing how Locreo is made.
