Preheat the oven to 375 degrees F. Spray 2 baking sheets with nonstick cooking spray. Put 3 or 4 of the empanada wrappers on a flat work surface.

Preheat oven to 400 degrees F. Sprinkle the sugar on your work surface to prevent the dough from sticking. Roll out each sheet of puff pastry to an 8 by 8-inch square.

Put 1 tablespoon guava paste in the center of each empanada wrapper, then top with 1 tablespoon of the cream cheese mixture. Fold the dough over the filling and press the edges …

Combine the guava nectar, rum, lime juice and orange juice in a 9-by-13-inch baking dish. Cover with plastic wrap and place in the freezer. Stir every 30 minutes, breaking up the larger frozen …

Turn on broiler. Line a baking sheet with aluminum foil and set aside. In a small saucepan, over medium-low heat, combine guava jelly, juice from lime, rosemary sprigs, and crushed garlic.

For the empanada dough: Mix all empanada ingredients in a mixer. Let the dough rest in the refrigerator for at least 3 hours. For the filling: Put the guava paste and cream cheese in a …

Preheat the grill. Season the ribs with the Creole seasoning, to taste. To make the sauce, in a medium pot over medium heat, add the tomato sauce with 1 teaspoon of Creole seasoning.

Heat grill to high. Brush pork with oil and season with salt, pepper, and cumin, to taste. Grill for 3 to 4 minutes. Turn the tenderloins over and brush with guava glaze and cook another 4 to 5 ...

For the pound cake: Slice the pound cake into 2-inch thick pieces and set aside. For the guava cream: Place the guavas, condensed milk, cream cheese and lime juice in a blender.