1.- Caesar Salad

Ingredients

-1 boneless skinless chicken breast, grilled, cut into strips

-2 cloves garlic, minced

-1 tablespoon vinegar

-2 teaspoon mustard

-4 tablespoon Aceite La Joya

-2 torn romaine lettuce

-1 pound plum tomatoes, seeded, chopped

-1 little can chopped anchovy fillets

-1/3 cup grated Parmesan Cheese

-1/2 cup pitted black olives

-Juice of two lemons

-1 cup seasoned croutons

-Salt and pepper 

Preparation

Beat Aceite La Joya, lemon juice, vinegar, mustard, anchovies, garlic, salt and pepper with wire whisk until well blended.

Toss lettuce with chicken in large bowl. Add dressing just before serving; mix lightly. Sprinkle with croutons and Parmesan cheese.

2.- Ricamesa Orange Cake

Ingredients

-1 cup Margarina Ricamesa, softened

-2 cups sugar

-4 eggs

-3 cups flour

-3 teaspoon baking power

-1 cup orange juice

-1 teaspoon grated orange peel

Preparation

Preheat oven to 375°F. Beat Margarina Ricamesa and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, orange peel and the orange juice; mix well.  Add flour and baking powder; beat until well blended. Spread into greased pan. Bake until toothpick inserted in centers comes out clean. Cool completely.

Bring to boil 1 cup sugar and ½ cup orange juice. Beat egg whites in small bowl with electric mixer on high speed until soft peaks form. Gradually add the orange mix, beating until stiff and shiny.

Place the cake on serving plate; spread with the whipped topping mixture. Top with the orange segments.

3.- Vizcaína Cod Fish

Ingredients

-Aceite La Joya

-2 lbs. Cod fillets

-1 roasted red pepper, sliced

-1 can sweet Peas

-1 cloves garlic, sliced

-1 medium onion, chopped peas

-Dry white wine

-Stewed tomatoes

-Olives and capers

-Laurel leaf

-Green onion

Preparation

Heat Aceite La Joya in large saucepan on medium-high heat. Add onions and garlic; cook and stir 4 to 5 min. or until tender.

Stir in tomatoes, the wine, olives, capers and laurel. Bring to boil. Reduce heat to medium-low; simmer 10 min. Add fish, sweet peas and roasted red pepper; simmer an additional 10 min. or until fish flakes easily with fork.

4.- Green Beans and Plantains Casserole

Ingredientst

-Green Beans

-Very ripe plantains, sliced

-Shredded Cheddar Cheese

-1 lb. ground beef

-1 medium onion, finely chopped

-Green onion, chopped

-1 medium green pepper, chopped

-Tomato Paste

-Plum tomatoes, chopped

-2 eggs

-Aceite Sol de Oro

Preparaction

Heat Aceite Sol de Oro in large heavy saucepan to 375°F. Add plantains, in batches; fry 2 minutes. Drain on paper towels; cool.

Brown meat in large saucepan on medium heat. Add onions, peppers, garlic, tomato paste, water and green beans; bring to boil. Reduce heat to medium-low; simmer 3 min.

Layer the fried plantains, the meat mixture and half of the cheddar cheese in a baking dish. Top with remaining fried plantains and cheese. Beat eggs and spoon in the casserole. Bake 20 minutes.