Nostalgia Puertorriqueña e Internacional

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Sun, 16 Jun 2013 13:37:15 -0430

Éxito en las matematicas 4 1982

Sun, 16 Jun 2013 08:03:00 -0430

Éxito en las matematicas 4

1982

1988

Sun, 16 Jun 2013 08:00:00 -0430

1988

Allá para los años ochenta, cuando WORA-TV estaba afiliada a...

Sat, 15 Jun 2013 13:49:00 -0430

Allá para los años ochenta, cuando WORA-TV estaba afiliada a WAPA, su sección de noticias se llamaba Noticentro 5

Puerto Rico: nuestro país, hoy y ayer Blanca Silvestrini 1991

Fri, 14 Jun 2013 18:02:12 -0430

Puerto Rico: nuestro país, hoy y ayer

Blanca Silvestrini

1991

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Sun, 09 Jun 2013 20:43:00 -0430

Photo

Fri, 07 Jun 2013 18:48:06 -0430

Las Noticias 11PM (Teleonce, 1991)

Fri, 07 Jun 2013 17:46:19 -0430

Las Noticias 11PM (Teleonce, 1991)

WORA-TV ha sido el único canal afiliado que ha estado con cada...

Thu, 06 Jun 2013 18:25:00 -0430

WORA-TV ha sido el único canal afiliado que ha estado con cada uno de los canales grandes:

Después de un tiempo como estación independiente, se junta con Telemundo a finales de los años 60.

A comienzos de la década del 70, se juntan con la recién comenzada cadena Rikavisión (canal 7).

Del 1979 al 1985, se juntan con WAPA al punto de adquirir un logo con la ventanita.

Luego de regresar por una década con Telemundo, en Año Nuevo 1995, comienza la alianza actual con el entonces llamado Teleonce.

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Thu, 06 Jun 2013 17:48:33 -0430

Photo

Thu, 06 Jun 2013 16:39:42 -0430

Se presentaron episodios (editados y divididos a media hora) de...

Sat, 01 Jun 2013 22:09:00 -0430

Se presentaron episodios (editados y divididos a media hora) de las aventuras del Cuarto Doctor, encarnado por Tom Baker, a las 6:30PM; compitiendo con El Chapulín Colorado (que transmitía Telemundo). Acompañantes que tuvo el Doctor en esa época lo fueron Sarah Jane Smith (Elizabeth Sladen) y Leela (Louise Jameson).

[fuente]

“A la grande le puse Cuca”

Wed, 29 May 2013 17:11:03 -0430

“A la grande le puse Cuca”

Los Robotrabajadores

Mon, 27 May 2013 04:44:50 -0430

Los Robotrabajadores

Photo

Sat, 25 May 2013 18:47:42 -0430

Goodies from Puerto Rico!

Sat, 25 May 2013 18:21:21 -0430

vthebookworm:

My step-mom went to Puerto Rico for a few weeks and came back yesterday. This is a list of some of the amazing things she got me!

Chancletas (Sandals)- If you are Puerto Rican, you have to have the sandals that say Puerto Rico on the side

Pan Sobao (sweet bread)- It’s like a regular loaf of bread but instead of a bland taste it’s sweet and goes great with coffee

Mata Hambre (sweet bread rolls)- It’s almost like a potato bread but it has a sweet red filling and it tastes amazing. “Mata Hambre” translates to “hunger killer” because just one roll will fill you up.

Morcilla (blood sausage)- It tastes amazing, enough said.

Longaniza de pollo (spicy chicken sausage)- I love to cook it in my rice.

Longaniza de cerdo (spicy pork sausage)- See above.

Empanadilla de pizza (Pizza Empanadas)- Empanadas? Pizza? Need I say more?

Taquitos de juelle (Crab Taco)- It’s not really a taco, it looks more like an empanada but it has crab! YUMMY!!

Mantecadito (Cookie)- It’s a sweet cookie that goes great with chocolate milk!

Crema de coco (Coconut Cream)- We’re an island! Of course we have coconut! Then they turn the cream into a candy and BAM! DIABETES! But it tastes great.

Ajonjoli (Seasame sead candy)- It’s sesame cube that’s sweet, I used to say it looked like bird food.

I already wore my sandals and I ate el pan sobao. I can’t wait to eat the rest!

I miss my home. Mi tierra bella.

quisqueyameetsborinken: Puerto Rican Quesitos

Sat, 25 May 2013 18:19:38 -0430

quisqueyameetsborinken:

Puerto Rican Quesitos

paradise-for-dorothy: Canoas de Plantanos...

Sat, 25 May 2013 18:16:38 -0430

paradise-for-dorothy:

Canoas de Plantanos Maduro

Ingredients:

8 sweet plantains

1 1/2 lb of lean ground beef

Sofrito (to taste)

2 minced garlics

1/2 a packet of sazon with achiote

1/4 cup tomato sauce

1/2 cup water

2 tablespoons of pitted olives (optional, I don’t like olives so I never put em in)

Mozzarella or American cheese

Oil to fry the plaintains

Preparation

In a pot or pan pour meat in and cook over medium-low heat, stirring to brake apart and cook thoroughly

When meat is cook, add seasonings, garlic and sofrito. Cook for a few more minutes then add in tomato and water, cover it and let it cook over medium-low heat for another 15 minutes.

Peel the plantain and cut it down the middle length wise like a canoe into a deep oval shape without cutting all the way through.

Put the oil in the pan/pot to heat and fry the whole plantain in medium heat until they’re light brown. (Make sure you put them on a napkin to absorb excess oil, and let them cool before filling them)

Insert the meat in the opening in the canoed plantain and top with cheese.

ENJOY!!!

It’s Part of Hispanic Heritage to mention the great food that we get to each. This was one of my favorite foods ever and where I used to live we could go to the corner store and get these freshly made. YUM! If you’ve never had this before please try it.

I got this recipe from sazonboricua.com. I can tell you it is the way I’m used to having them. It wanted me to tell you to serve with salad, rice, or stew but I don’t think that’ll be necessary. This is not a “healthy” recipe if you’re afraid of calories avoid this and most hispanic foods lmao!

paradise-for-dorothy: Arroz Con Pollo 2 cups uncooked...

Sat, 25 May 2013 18:15:38 -0430

paradise-for-dorothy:

Arroz Con Pollo

2 cups uncooked rice
1 lb chicken parts
1 small can tomato sauce
2 tablespoons of sliced Spanish Olives, with red peppers
1 teaspoon alcaparras
½ cup sofrito
1 teaspoon garlic powder
1 teaspoon black pepper
1 tablespoon salt
½ cup vegetable oil
4 cups of boiling water

In a large caldero brown the chicken parts in the oil, 5 minutes each side.
Remove chicken from the pot and set aside. Don’t put them on paper towels - we want any grease back in the pot.
Leave the chicken drippings inside the pot and add all the other ingredients except for the rice, water and chicken.
Mix well and cook sofrito for 5 minutes over medium heat.
Add the chicken and rice to the pot and stir.
Add the boiling water until the water is about 1 inch above the rice, stir once only.
Boil uncovered, over high heat, until water is absorbed.
Once the water is absorbed gently stir from bottom to top. Just a couple of turns only.
Cover and continue to cook over LOW heat for another 30 minutes or until the rice is tender.

Hints …

Don’t concern yourself with weighing the meat too much. If you are serving 5 people just use 5 - 8 pieces of meat.
Resist the temptation to stir. Too much stirring causes the rice to become “amogollao” or sticky.
It is traditional to cook the chicken with bones and all. People will just pull the meat off the bones with their fork.
If you have cilantro add some to the top of the pot once it is done, for decoration.
Don’t let your rice get “ahumado” or smoked from cooking at too high temperature.
For great pegao just cook a bit longer keeping an eye on it.
For a lot of peagao use a larger caldero (it will just be half empty).
Some people prefer to use deboned chicken. Cook the chicken in a crockpot all day with seasonings and when you get home from work debone and use the broth to make the rice

Adding liquid in olive jar will make it too salty.

-elboricua.com

the-marvellous-adventures-of: Made a gif of the Mofongo I made...

Thu, 23 May 2013 08:09:54 -0430

the-marvellous-adventures-of:

Made a gif of the Mofongo I made today. It’s made with green plantains. I made mine with crispy bacon instead of fried pork skin. Lots of garlic. Serve it with a very light gravy #mofongo #pr #puerto-rican #latin-food #latin #spanish #food #food-porn #spanish-food #puerto-rican-food #plantain (Taken with GifBoom)