Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.DOes anyone have a recipe for yuca root?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(DOes anyone have a recipe for yuca root?),it will help you,my kids.
Answers:
Tomatoes and Yucca Root Relish>------------------------------...
1 cup peeled yucca root -- finely chopped
1 onion -- halved
and thinly sliced
1 cup julienne-cut carrots
1 cup julienne-cut zucchini
2 large tomatoes -- chopped
2 teaspoons chopped fresh thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/2 pounds red snapper fillets -- thawed if frozen
2 tablespoons butter or margarine -- melted, optional
Preheat oven to 350F (175C). In steamer basket over simmering water, cook
yucca root, onion and carrots 8 to 10 minutes or until nearly tender. Add
zucchini; steam 2 minutes more. In a medium bowl, toss together steamed
vegetables with tomatoes, thyme, bay leaf, salt and cayenne pepper. In a
lightly oiled shallow baking dish. arrange fish fillets. Cover and bake 15
minutes. Spoon vegetable mixture over fillets; return to oven. Bake 10 to
15 minutes more or until fish flakes easily when tested with a fork.
Drizzle with butter or margarine. Makes 4 to 6 servings.
Vegetable Topped Snapper: Of course, you can substitute any firm whitefish
for the red snapper. Yucca Root is also called cassava. Must be peeled and
cooked before eating. (International Produce Cookbook and Guide (HPBooks
1989) Marlene Brown.)
YUKK-ah from Brazil; also "yuca." Very large, elonged root with thick brown
skin that is often waxed to hold in moisture. Flesh is white; very mild,
potato-like flavor. About 100 cals per 3.5 oz serving. Vit A and Thiamin.
Do not eat raw. Cook like a potato.
Other Answers:
Here's a bunch of them.
http://www.cooks.com/rec/search/0,1-00,yucca,FF.html
Hope it turns out delicious.
Source(s):
http://www.cooks.com/rec/search/0,1-00,yucca,FF.html
CASSAVA (YUCCA) BIBINGKA
4 c. fresh grated yucca
2 c. coconut milk
2 tbsp. melted butter
3 eggs
2 c. sugar
1 tbsp. salt
1/2 c. coconut cream
Grated cheese
Peel and grate yucca. Beat eggs, add sugar, butter and salt. Add the grated yucca and coconut milk. Mix well and place in baking dish. Bake until almost done (light brown), about 1 hour, at 350 degrees. Then brush with coconut cream, sprinkle with grated cheese and brown under broiler.
Yucca with Garlic Mojo
2 pounds yuca, peeled, halved and cut into bite sized cubes
1 1/2 teaspoons salt
3 tablespoons olive oil
7 cloves garlic, minced
Juice of 1 1/2 lemons
1/2 bunch cilantro, leaves only, finely chopped
1/2 red bell pepper, cored, seeded, white ribs removed, and cut into fine julienne
In a large saucepan, combine the yucca with enough water to cover by at least 2 inches and add the salt. Bring the water to a boil over medium-high heat. Reduce the heat to low, cover and simmer gently for 30 minutes, until the yucca is fork-tender but still intact.
Drain the yucca in a colander. Heat the olive oil in a large skillet over medium heat. Add the yucca and stir occasionally for 5 minutes, until slightly browned. Add the garlic and lemon juice and toss to coat the vegetables evenly. Cook for 2 minutes, just to release the aroma of the garlic, and add the cilantro and bell pepper julienne. Toss again just to mix and transfer to a warm serving platter.
Favorite and oh so delicious is fried yuca
Boil peeled yuca till tender add a lil bit a vinegar and salt to taste and boils some more till almost melting.
Drain and rinse with cold water, let it cool completely.
Freeze till ready to deep fry. this step is very important it will make it crunchy when you bite into it.
Fry and then sprinkle some salt or salt and curry or paprika or lemon-pepper or what ever your theme calls for.
Make some salsa to go with too.
You and those you share with will want more, more, more.
Source(s):
myself
Yes you can make many things with yucca root. This one is a great recipe, (Vaca Atolada) 2 tbl spoon of vegetable oil, 1 tbl spoon of vinegar (I like to use white vinegar), 1 1/2 lb of ribs, 2 medium size onions chopped, 4 cloves garlic chopped, 5 tomatoes without seeds chopped, chopped parsley to your liking (I use a lot), Scallions also to your liking, 1 lb of pelled and big chunks of yucca root, salt and pepper to taste. Preparation, season the ribs with onions, garlic, salt and pepper. Cook the ribs for a few minutes until it get to be kind of golden brown, combine tomatoes, vinegar, parsley, and add enough water to cover the ribs. cook the meat for about 20-25 minutes, add the yucca root and more water, when yucca is soft try to mash some not all, that is going to give you a pretty thick broth, the result will be your Vaca Atolada. Makes about 6 portions. I hope you enjoy!!!
Yes, we ate it a lot growing up. And it is fabulous as a side dish instead of potatoes. Just peel it with a knife until you get to the ivory part. Cut into about two inch thick pieces and then steam until tender or pressure cook for about 5-10 minutes. Serve with butter, sour cream, salt and pepper. The next day you can mash it up mix it with an egg and a little flour and make a pancake which is delicious with honey.
Source(s):
My dad.
Use the imagination. Its a carbohidrate.
Yuca can easily be substituted for potatoes in soups and stews and it contains a high amount of vitamin C and carbohydrates. It is also a good source of dietary fiber and contains approximately 120 Calories per cup.
Pastelón de yuca
(Cassava torte)
Pastelón de Yuca is one of Aunt Clara's favorite recipes. For the filling, you may use vegetables, chicken, and beef (or just use cheese).
Time: 50 Mins
Difficulty: Medium
Serve: 6 people
Before starting to cook: Butter up a baking 1-inch tall baking pan. Heat up the oven to 350 °F.
Ingredients:
2 lbs of cassava
1/2 grated cheddar cheese
1/2 cup of butter
1/4 lb. of ground beef
2 tablespoons of oil
2 leaves of basil chopped finely
1 tablespoon of tomato paste
1/4 cup of raisins
1 teaspoon of salt
1 small red onion
1 green pepper
Black ground pepper
Preparation:
In a shallow pan heat a tablespoon of oil. Add the ground beef and stir so it cooks uniformly. Add two tablespoons of water and the tomato paste. Let simmer at medium heat. Adjust water when necessary. When the meat is ready let all the liquid evaporate, adjust salt to taste. Turn off the heat and reserve.
Peel the cassava and boil adding 1 teaspoon of salt to the water. When it is very tender turn off the heat. Take the cassava out of the water and mash them with a fork. Add the butter and keep mashing until it is very smooth.
Put a third of the cassava mixture in the baking pan, smother it. Cover it with 1/3 of the cheese and add half of the meat. Add another coat of cassava mixture, add another third of the cheese and the remaining meat. Cover it with the remaining cassava mixture, cover with cheese. Put in he oven until the top is golden brown.
Serve with a few slices of avocados.
You can fried the yuca
Rico…..”
OK Everyone. Here is a recipe to get your motors running (Que préndan los motores) for practicing those Christmas pasteles. Agujita y su combo, (The old radio), is going to get us going today. Let me hear my Ricans say wepaaaaa!!
Ingredients
4 cups yuca (grated)
4 tablespoons of Annatto Oil (Achiote)***
? cup milk
1 teaspoon salt
1 pound fresh pork
1 tomato
1 ounce fresh bacon
1 spring cilantro (culantro)
1 sweet pepper (aji dulce)
4 tablespoons Crisco lard
2 teaspoons capers
? cup olives
1 onion
1 green pepper
2 ounces ham
Banana leaves
Directions
Shred the Yucca (Careful with the nails) and squeeze thru some cheesecloth (Not those nasty old socks) to get some of the starch out.
Mix the oil, salt, and milk, mixing well to form a smooth mixture.
Cut the ham (yum yum- que rico), bacon, and pork meat into very small pieces. Mince the rest of the ingredients and don’t eat anything more, too many calories.
In a large saucepan, cook all the meat along with salt, tomato, cilantro, peppers and onion until the meat is tender. (Seasonings to your taste).
Once everything is cooked, add the olives and capers.
Cut the banana leaves into APPROIMATELY 10x10 squares and wilt them over low heat on the stove, not the Bar-B-Q, so jibaro.
Wet the center of the leave with annatto oil (achiote for the ricans) and place about 5 or 6 tablespoons of the yucca mix in the center.
Using a spoon, form a well in the center of the mixture and place about 2 tablespoons of the meat mixture in the well. Carefully fold the leaf over, in order to cover the meat with yucca on all sides. DO NOT over stuff them. Tie them with cooking twine, (not little Pedro’s chiringa string, he’ll have you running around looking for string later).
Repeat this procedure until all the yucca mixture has been used. You can now freeze or cook them when you are ready.
How to cook the pasteles:
In a large, large pot, heat about 4 litres of water and add some salt.
Place about 12 pasteles in the water and bring them to a boil.
They should cook for about 45 minutes. If you unwrap them and they are not done, don’t panic, (No se acabó el mundo), re-wrap with the same leave and boil for 10 minutes more.
NOTE: This is The Rican Chef’s own recipe.
Extras
*** Recipe For Annatto Oil (Achiote) ***
Ingredients:
1 Cup Vegetable Cooking Oil (or leftover used oil from frying)
? Cup of Achiote (annatto) Seeds
Method:
Heat the oil in a saucepan, on medium heat, and when it gets hot,turn down the heat to low, and add the achiote seeds.
Stir every now and then, for about 5 minutes, or until the oil turns a bright orange.
Cool the Achiote oil completely and strain through a paper lined sieve, into a glass container or a can. You can use cheesecloth, if you prefer.
Cover, refrigerate and use this oil in the quantities called for in various Rican recipes like this one.
Hint:
Gently simmer the seeds in oil to avoid those nasty stains that will never come off. “Ni el medico chino te quita esas manchas.”
If you let it boil on high, it will be all over you and the stove and I’ll hear you say, “Easy off, help me”, and you’ll remember this Rican Mama.
Source(s):
http://en.wikibooks.org/wiki/Cookbook:Yucca_Root
http://www.elboricua.com/PastelesYuca_RicanChef.htm
Cooking Resources from yahoo answers cooking and drinking question and answer channel: Do you have a recipe?
but what's done with the "mash" or leavings after the product (either one) is made? Is it put in a landfill, or do we have a bunch of fat, stoned cows out there when it's used for livestock food? (One friend told me it's sent to a M*A*S*H unit--I don...
If you have one that uses a crock pot that would be great!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.DOes anyone have a recipe for yuca root?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(DOes anyone have a recipe for yuca root?),it will help you,my kids.
Answers:
Tomatoes and Yucca Root Relish>------------------------------...
1 cup peeled yucca root -- finely chopped
1 onion -- halved
and thinly sliced
1 cup julienne-cut carrots
1 cup julienne-cut zucchini
2 large tomatoes -- chopped
2 teaspoons chopped fresh thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/2 pounds red snapper fillets -- thawed if frozen
2 tablespoons butter or margarine -- melted, optional
Preheat oven to 350F (175C). In steamer basket over simmering water, cook
yucca root, onion and carrots 8 to 10 minutes or until nearly tender. Add
zucchini; steam 2 minutes more. In a medium bowl, toss together steamed
vegetables with tomatoes, thyme, bay leaf, salt and cayenne pepper. In a
lightly oiled shallow baking dish. arrange fish fillets. Cover and bake 15
minutes. Spoon vegetable mixture over fillets; return to oven. Bake 10 to
15 minutes more or until fish flakes easily when tested with a fork.
Drizzle with butter or margarine. Makes 4 to 6 servings.
Vegetable Topped Snapper: Of course, you can substitute any firm whitefish
for the red snapper. Yucca Root is also called cassava. Must be peeled and
cooked before eating. (International Produce Cookbook and Guide (HPBooks
1989) Marlene Brown.)
YUKK-ah from Brazil; also "yuca." Very large, elonged root with thick brown
skin that is often waxed to hold in moisture. Flesh is white; very mild,
potato-like flavor. About 100 cals per 3.5 oz serving. Vit A and Thiamin.
Do not eat raw. Cook like a potato.
Other Answers:
Here's a bunch of them.
http://www.cooks.com/rec/search/0,1-00,yucca,FF.html
Hope it turns out delicious.
Source(s):
http://www.cooks.com/rec/search/0,1-00,yucca,FF.html
CASSAVA (YUCCA) BIBINGKA
4 c. fresh grated yucca
2 c. coconut milk
2 tbsp. melted butter
3 eggs
2 c. sugar
1 tbsp. salt
1/2 c. coconut cream
Grated cheese
Peel and grate yucca. Beat eggs, add sugar, butter and salt. Add the grated yucca and coconut milk. Mix well and place in baking dish. Bake until almost done (light brown), about 1 hour, at 350 degrees. Then brush with coconut cream, sprinkle with grated cheese and brown under broiler.
Yucca with Garlic Mojo
2 pounds yuca, peeled, halved and cut into bite sized cubes
1 1/2 teaspoons salt
3 tablespoons olive oil
7 cloves garlic, minced
Juice of 1 1/2 lemons
1/2 bunch cilantro, leaves only, finely chopped
1/2 red bell pepper, cored, seeded, white ribs removed, and cut into fine julienne
In a large saucepan, combine the yucca with enough water to cover by at least 2 inches and add the salt. Bring the water to a boil over medium-high heat. Reduce the heat to low, cover and simmer gently for 30 minutes, until the yucca is fork-tender but still intact.
Drain the yucca in a colander. Heat the olive oil in a large skillet over medium heat. Add the yucca and stir occasionally for 5 minutes, until slightly browned. Add the garlic and lemon juice and toss to coat the vegetables evenly. Cook for 2 minutes, just to release the aroma of the garlic, and add the cilantro and bell pepper julienne. Toss again just to mix and transfer to a warm serving platter.
Favorite and oh so delicious is fried yuca
Boil peeled yuca till tender add a lil bit a vinegar and salt to taste and boils some more till almost melting.
Drain and rinse with cold water, let it cool completely.
Freeze till ready to deep fry. this step is very important it will make it crunchy when you bite into it.
Fry and then sprinkle some salt or salt and curry or paprika or lemon-pepper or what ever your theme calls for.
Make some salsa to go with too.
You and those you share with will want more, more, more.
Source(s):
myself
Yes you can make many things with yucca root. This one is a great recipe, (Vaca Atolada) 2 tbl spoon of vegetable oil, 1 tbl spoon of vinegar (I like to use white vinegar), 1 1/2 lb of ribs, 2 medium size onions chopped, 4 cloves garlic chopped, 5 tomatoes without seeds chopped, chopped parsley to your liking (I use a lot), Scallions also to your liking, 1 lb of pelled and big chunks of yucca root, salt and pepper to taste. Preparation, season the ribs with onions, garlic, salt and pepper. Cook the ribs for a few minutes until it get to be kind of golden brown, combine tomatoes, vinegar, parsley, and add enough water to cover the ribs. cook the meat for about 20-25 minutes, add the yucca root and more water, when yucca is soft try to mash some not all, that is going to give you a pretty thick broth, the result will be your Vaca Atolada. Makes about 6 portions. I hope you enjoy!!!
Yes, we ate it a lot growing up. And it is fabulous as a side dish instead of potatoes. Just peel it with a knife until you get to the ivory part. Cut into about two inch thick pieces and then steam until tender or pressure cook for about 5-10 minutes. Serve with butter, sour cream, salt and pepper. The next day you can mash it up mix it with an egg and a little flour and make a pancake which is delicious with honey.
Source(s):
My dad.
Use the imagination. Its a carbohidrate.
Yuca can easily be substituted for potatoes in soups and stews and it contains a high amount of vitamin C and carbohydrates. It is also a good source of dietary fiber and contains approximately 120 Calories per cup.
Pastelón de yuca
(Cassava torte)
Pastelón de Yuca is one of Aunt Clara's favorite recipes. For the filling, you may use vegetables, chicken, and beef (or just use cheese).
Time: 50 Mins
Difficulty: Medium
Serve: 6 people
Before starting to cook: Butter up a baking 1-inch tall baking pan. Heat up the oven to 350 °F.
Ingredients:
2 lbs of cassava
1/2 grated cheddar cheese
1/2 cup of butter
1/4 lb. of ground beef
2 tablespoons of oil
2 leaves of basil chopped finely
1 tablespoon of tomato paste
1/4 cup of raisins
1 teaspoon of salt
1 small red onion
1 green pepper
Black ground pepper
Preparation:
In a shallow pan heat a tablespoon of oil. Add the ground beef and stir so it cooks uniformly. Add two tablespoons of water and the tomato paste. Let simmer at medium heat. Adjust water when necessary. When the meat is ready let all the liquid evaporate, adjust salt to taste. Turn off the heat and reserve.
Peel the cassava and boil adding 1 teaspoon of salt to the water. When it is very tender turn off the heat. Take the cassava out of the water and mash them with a fork. Add the butter and keep mashing until it is very smooth.
Put a third of the cassava mixture in the baking pan, smother it. Cover it with 1/3 of the cheese and add half of the meat. Add another coat of cassava mixture, add another third of the cheese and the remaining meat. Cover it with the remaining cassava mixture, cover with cheese. Put in he oven until the top is golden brown.
Serve with a few slices of avocados.
You can fried the yuca
Rico…..”
OK Everyone. Here is a recipe to get your motors running (Que préndan los motores) for practicing those Christmas pasteles. Agujita y su combo, (The old radio), is going to get us going today. Let me hear my Ricans say wepaaaaa!!
Ingredients
4 cups yuca (grated)
4 tablespoons of Annatto Oil (Achiote)***
? cup milk
1 teaspoon salt
1 pound fresh pork
1 tomato
1 ounce fresh bacon
1 spring cilantro (culantro)
1 sweet pepper (aji dulce)
4 tablespoons Crisco lard
2 teaspoons capers
? cup olives
1 onion
1 green pepper
2 ounces ham
Banana leaves
Directions
Shred the Yucca (Careful with the nails) and squeeze thru some cheesecloth (Not those nasty old socks) to get some of the starch out.
Mix the oil, salt, and milk, mixing well to form a smooth mixture.
Cut the ham (yum yum- que rico), bacon, and pork meat into very small pieces. Mince the rest of the ingredients and don’t eat anything more, too many calories.
In a large saucepan, cook all the meat along with salt, tomato, cilantro, peppers and onion until the meat is tender. (Seasonings to your taste).
Once everything is cooked, add the olives and capers.
Cut the banana leaves into APPROIMATELY 10x10 squares and wilt them over low heat on the stove, not the Bar-B-Q, so jibaro.
Wet the center of the leave with annatto oil (achiote for the ricans) and place about 5 or 6 tablespoons of the yucca mix in the center.
Using a spoon, form a well in the center of the mixture and place about 2 tablespoons of the meat mixture in the well. Carefully fold the leaf over, in order to cover the meat with yucca on all sides. DO NOT over stuff them. Tie them with cooking twine, (not little Pedro’s chiringa string, he’ll have you running around looking for string later).
Repeat this procedure until all the yucca mixture has been used. You can now freeze or cook them when you are ready.
How to cook the pasteles:
In a large, large pot, heat about 4 litres of water and add some salt.
Place about 12 pasteles in the water and bring them to a boil.
They should cook for about 45 minutes. If you unwrap them and they are not done, don’t panic, (No se acabó el mundo), re-wrap with the same leave and boil for 10 minutes more.
NOTE: This is The Rican Chef’s own recipe.
Extras
*** Recipe For Annatto Oil (Achiote) ***
Ingredients:
1 Cup Vegetable Cooking Oil (or leftover used oil from frying)
? Cup of Achiote (annatto) Seeds
Method:
Heat the oil in a saucepan, on medium heat, and when it gets hot,turn down the heat to low, and add the achiote seeds.
Stir every now and then, for about 5 minutes, or until the oil turns a bright orange.
Cool the Achiote oil completely and strain through a paper lined sieve, into a glass container or a can. You can use cheesecloth, if you prefer.
Cover, refrigerate and use this oil in the quantities called for in various Rican recipes like this one.
Hint:
Gently simmer the seeds in oil to avoid those nasty stains that will never come off. “Ni el medico chino te quita esas manchas.”
If you let it boil on high, it will be all over you and the stove and I’ll hear you say, “Easy off, help me”, and you’ll remember this Rican Mama.
Source(s):
http://en.wikibooks.org/wiki/Cookbook:Yucca_Root
http://www.elboricua.com/PastelesYuca_RicanChef.htm
Cooking Resources from yahoo answers cooking and drinking question and answer channel: Do you have a recipe?
but what's done with the "mash" or leavings after the product (either one) is made? Is it put in a landfill, or do we have a bunch of fat, stoned cows out there when it's used for livestock food? (One friend told me it's sent to a M*A*S*H unit--I don...
If you have one that uses a crock pot that would be great!
correctness,It's Non-profit and only for informational purposes.
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