Ana Quincoces Biography
Ana Quincoces is a Cuban-American entrepreneur, a cookbook author, a former reality TV star, and the creator of Skinny Latina® cooking sauces and marinades from the United States of America.
Ana Quincoces Career
She is a professional entrepreneur, a cookbook author, a former reality TV star, She is best known for her appearances on the Bravo television series The Real Housewives of Miami. She is also a Lawyer and cookbook author. Ana Quincoces is a well-known Reality Star.
She enjoys a rich and colorful career as a chef, TV personality, and entrepreneur. She is a regular guest co-host on the nationally syndicated news and entertainment show The Daily Flash, and has co-hosted ABC’s The View, The Chew, and Fox’s Utilisima Puro Chef.
Ana Quincoces Age
She was born on 10 November 1965 in the United States of America.
Ana Quincoces Family
The Information about his Family is not available but it will be updated as soon as possible.
Ana Quincoces Children
The Information about her Children is not available but it will be updated as soon as possible.
Ana Quincoces Husband
She is married to Robert Rodriguez.
Ana Quincoces Net Worth
She is a Cuban-American reality show star, lawyer, and chef who has an estimated net worth of $9 million dollars.
Ana Quincoces Height
The Information about her Height is not available but it will be updated as soon as possible
Ana Quincoces The Real Housewives of Miami
She is a cast member in the American TV Show The Real Housewives of Miami. The Real Housewives of Miami is an American reality television series that aired from February 22, 2011 to November 14, 2013 on Bravo. Developed as the seventh installment of The Real Housewives franchise, following
The Real Housewives of Orange County, New York City, Atlanta, New Jersey, D.C., and Beverly Hills, it aired for three seasons and focused on the personal and professional lives of several women living in Miami, Florida.
The series originally focused on Lea Black, Adriana de Moura, Alexia Echevarria, Marysol Patton, Larsa Pippen, and Cristy Rice. The third and final season cast consisted of Black, de Moura, Echevarria, Lisa Hochstein, and Joanna Krupa. Other cast members included Ana Quincoces and Karent Sierra.
Ana Quincoces Recipes
Cinammon Sugar Dusted Doughnuts with 3 dipping sauces
1 can 10-ct. biscuits (not flaky layers variety)
1 cup granulated sugar
1 tbsp. ground cinnamon
Peanut or canola oil for frying
1/2 cup guava marmalade
1/2 cup chocolate syrup
1/2 cup condensed milk
What You’ll Do:
1. Place about 1 inch of oil in a large skillet and heat over medium to medium-high heat for about five minutes. In a bowl combine cinnamon and sugar.
2. Using a plastic bottle cap, cut the center out of each biscuit. Place each donut carefully into the hot oil watching closely and turning when lightly golden.
Once the doughnuts are golden on both sides, transfer to a paper towel-lined platter. Repeat until all the doughnuts are fried, including doughnut holes.
3. Divide cinnamon sugar evenly among 4 waxed lunch bags. Place 2 to 3 warm donuts and holes in each bag and fold over to close.
4. In 3 small bowls place 1/2 cup each of guava marmalade, chocolate syrup, and condensed milk.
5. Shake the bag before serving alongside the dipping sauces.
Huevos a la Malaguena (Malaga Style Eggs)
12 small-sized shrimp (peeled and de-veined)
3 tbsp. olive oil
2 garlic cloves, minced
1/2 cup green bell pepper, chopped
1/2 cup chopped sweet yellow onion
1 1/2 cup tomato sauce
1 bay leaf
1 tsp. of salt plus more as needed
1/2 tsp. of black pepper, freshly ground
1/2 tsp. paprika
1/4 cup dry white cooking wine
8 large eggs
4 tbsp. butter, melted
1/2 freshly grated parmesan cheese
1/3 pound serrano ham, cut into thin strips
1 cup canned asparagus tips
1/2 cup canned baby peas
2 tbsp. chopped fresh parsley
What You’ll Do:
1. Heat the oven to 350 degrees. Bring 3 cups of salted water to a boil in a large pan. Add the shrimp and boil for 2 to 3 minutes until opaque. Drain the shrimp and set them aside to cool.
2. Heat the olive oil in a medium sauté pan over medium heat. Add the onion, garlic, and bell pepper and sauté for 5 to 7 minutes. Add the tomato sauce, bay leaf, salt, pepper, paprika, and wine.
Reduce heat to low, cover, and allow to simmer for 10 to 15 minutes until the sauce thickens slightly. Discard the bay leaf and place 1/4 cup of the mixture into four 6-oz. ramekins. Layer each dish evenly with ham, shrimp, asparagus, and peas. Then divide the remaining tomato mixture evenly among the ramekins.
Carefully break two eggs in each ramekin, and drizzle each with 1 tbsp. melted butter, and top each with a quarter of the parmesan cheese.
3. Place the ramekins on a baking sheet and bake for 10 to 12 minutes or until the egg whites are set. Sprinkle with parsley and salt and pepper to taste.
Ana Quincoces Books
- The Versailles Restaurant Cookbook 2014.
Ana Quincoces Social Media