This delicious sauce is the perfect accompaniment for any occasion.
It is very easy to make and the flavor is unique and delicious, you will find different brands on the market that offer this type of sauce, but do it at home is much better.
It is widely used in Asian food dishes, where the acid and the sweet flavor come together to form the perfect marriage.
This sauce is a favorite in my family and we have enjoyed in countless meals.
Ideal with snacks at parties.
If you want your kids to eat even more vegetables, replacing the traditional with the sweet and sour sauce, they will love the taste.
I hope you try and enjoy this sauce is delicious on everything you want.


  • 1 can of pineapple chunks 15 oz
  • 2 cups of ketchup
  • 1/2 cup of pineapple juice
  • 3 tablespoons of apple cider vinegar
  • 3 tablespoons of agave nectar


In a saucepan over low heat place all ingredients, stir well, cover the pot and simmer for 5 minutes.

Cool completely and store in an airtight container in refrigerator up to one week.

This recipe makes 4 cups of sweet and sour sauce.

Preparation time: 10 minutes
Cooking time: 5 minutes
Level of the recipe: Easy

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Esta deliciosa salsa es el acompañamiento perfecto para cualquier fritura, ideal en mariscos ya que el sabor contrasta muy bien.
Es muy fácil de hacer y su sabor es incomparable y delicioso, encontrara en el mercado diferentes marcas que ofrecen este tipo de salsa, pero hacerla en casa es mucho mejor.
Es muy usada en platillos de comida asiatica, donde el asido y el dulce se unen para formar el matrimonio perfecto.
Esta salsa es una de las preferidas en mi familia y la hemos disfrutado en una cantidad innumerable de comidas.
Ideal para acompañar los bocadillos en las fiestas.
Si desea que sus hijos coman aun mas vegetales, sustituya lo tradicional con la salsa agridulce, les encantara el sabor.
Espero la pruebe y disfrute, ya que es deliciosa en todo lo que desee acompañar.


  • 1 lata de pina en trozos de 15 onzas
  • 2 tazas de Ketchup
  • 1/2 taza del jugo de la pina en trozos
  • 3 cucharadas de vinagre de manzana
  • 3 cucharadas de Agave nectar.


En una olla a fuego bajo coloque todos los ingredientes, revuelva bien, tape la olla y deje hervir por 5 minutos.

Deje enfriar completamente y guarde en un contenedor hermético en el refrigerador hasta por una semana.

De esta receta salen 4 tazas de salsa agridulce.

Tiempo de preparación: 10 minutos
Tiempo de cocción: 5 minutos
Nivel de la receta: Facil



As a lover of cooking, I enjoy trying new recipes.

And Asian cuisine is very versatile, this type of food is delicious and inexpensive.
You can serve at a party or as a main course at dinner, very fast to prepare and delicious as always.
I invite you to venture into this recipe and try different fillings, it is worth trying.


1 pound of ground turkey
1 / 2 cup chopped cilantro
1 teaspoon salt
1 teaspoon garlic powder
1 tablespoon Dijon mustard
1 tablespoon rice vinegar
1 / 2 tablespoon sugar
1/2 cup of water plus 1/4 more to close the wonton
1 package of Wonton wrapper


Mix the turkey with salt, garlic powder, vinegar, sugar, Dijon mustard and cilantro.
Place 1 / 2 teaspoon of the filling into in the center of the Wonton and close putting water on the sides and giving it the shape you want.
In a saucepan, heat a teaspoon of oil and place the gyosas, let it brown for 3 minutes, add half cup of water and cover immediately.
Let it finish cooking for 8 minutes.
Serve immediately.


Mix 1 / 2 cup light soy sauce with 1 / 4 cup honey.

This recipe makes 60 Gyosas.

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Here in San Diego is so cold and raining that the best way for me to keep the house warm is baking.

This is a versatile bread that can be used to accompany both savory and sweet dishes, they all love it and now we’re so close to the holidays that will be part of the tradition in any home.
Enjoy this delicious dish that must be present in your home.


  • 1 can sweet corn 432g
  • 1 can condensed milk
  • 1 cup pancake mix
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 stick butter, melted


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a baking dish 8×8 inches (20×20 cm).
  3. In a blender or food processor, place all ingredients, blend or process well.
  4. Pour in the mold and bake for 45 minutes.
  5. Bread is done when a cake tester comes out clean.
  6. Let cool thoroughly before cutting.
  7. Depending on how big you cut it gets 12 pieces.

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This is an excellent choice to share at breakfast or afternoon coffee and needs nothing more. I really hope you enjoy it.
2 cups of corn flour ( search for Maseca in the latin food aisle )
4 cups of buttermilk
2 eggs
11/2 cup sugar
Zest of one lemon
1 teaspoon vanilla
2 sticks of unsalted butter melted
2 cups of shredded Parmesan Cheese
1/2 cup shredded coconut
1/2 cup raisins
Preheat the oven to 350 degrees
In a blender or food processor place the corn flour, buttermilk, eggs and sugar, blend or process everything until well blended, then add the lemon zest, vanilla and butter.
Transfer the mixture to a bowl and add cheese, coconut and raisins mix well.
Place in a greased 9×13 inch baking dish.
Bake at 350 for an hour, then put it , if you want to broil to brown on top, do it for 10 minutes with the oven door almost close.

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This is an excellent side dish for any type of meat, so delicious the your children will ask for more.
1 pound of carrots peeled and sliced
1 teaspoon brown sugar
1 pinch salt
2 tablespoons unsalted butter
1/4 cup water
2 chopped scallions
1/2 teaspoon of dried oregano
1 teaspoon oil
In a saucepan melt the butter and oil, add the oregano, carrots and a pinch of salt, add the water and cover, cook for 15 minutes over medium heat.
Once soft add the sugar and the scallions let it cook for 3 more minutes, take the pan of the heat and enjoy.

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This is a classic desert from my beloved Costa Rica, with some changes to give it a taste even more delicious.

2 cups of long grain rice
5 cups of milk
1/3 cup sugar
3 cinnamon sticks
5 cloves
1 can condense milk
1 can evaporate milk
1 egg yolk
zest of one lemon
1 cup raisins
1 teaspoon vanilla
1 tablespoon butter
In a large saucepan over low heat put the rice, milk, cloves, cinnamon and lemon zest. Stir with a wooden spoon. Let it cook until the rice is ready in about 30 minutes. Move constantly to avoid sticking to the bottom of the pot. When the rice is almost dry, add butter, and three quarters of evaporated milk. Stirring constantly add the egg yolk with the remaining quarter of evaporated milk, sugar and condensed milk. Remember to move constantly. Finally raisins, move, leave Boil for three minutes and remove from heat. You can add coconut, ground cinnamon or grated cheese without salt.

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