ntil lightly thickened. If the atol doesn't thicken to a
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
NOTE: homemade herbes de Provence is easy to make. **
ith a layer of dulce de leche.
Variations: *Filled cookies
Thaw corn.
Place 1 1/2 cup of milk, cornstarch, corn, sugar, and cinnamon in a blender.
Cover and blend on low speed about 2 minutes, or until smooth.
Strain into a medium nonstick saucepan.
Stir and press corn pulp against strainer with back of a large spoon to help liquid pass through.
Discard corn pulp.
Add remaining 2 1/2 cups milk, stir well.
Cook over medium heat, stirring continuously, 18 to 20 minutes, or until slightly thicken.
(This drink scorches easily, it is very important to use a nonstick saucepan and to ...
Use a sharp knife to remove the kernels from the corn and place them in a blender.
Add 1/2 cup milk and puree until completely smooth (2 - 3 minutes).
Transfer the mixture to a medium pot, add the rest of the milk, sugar, cinnamon sticks, and salt. Stir.
Bring to a boil over medium high heat, stirring constantly. Then reduce heat to medium low and simmer, still constantly stirring, until the mixture is slightly thickened (about 15 minutes).
Serve hot.
efrigerator overnight.
Combine Pico de Gallo ingredients in a small
cups for remainder of recipe. I refrigerate overnight and then
auce .
To Make Molho de Piri Piri: Remove the stems
nto crust.
Pour dulce de leche into a microwave-safe
squeeze excess liquid from pico de gallo.
Mix all ingredients
Combine first six ingredients in a zip lock bag or bowl.
Add salmon and seal or cover.
Marinate in refrigerator for 45 minutes to 1 hour, turning every 15 to 20 minutes.
Remove salmon from marinade and grill until thoroughly cooked, basting with marinade as it cooks.
Serve with Pico de Gallo as a topping -- use your own favorite recipe or see my recipe (#75897).
eat.
Add the herbs de Provence, and cook, stirring constantly
heese
Add the Pico de Gallo in the middle of
n squash, celery, oats, Herbes de Provence and salt then return
Prepare the Pico De Gallo and set aside.
Prepare the Guacamole; cover tightly with plastic wrap and set aside.
nd whisk in the dulce de leche until it is completely
Make a 1 1/4 batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
Mix together the butter and sugar in the top of a double boiler. Place over simmering water.
Beat in the egg yolks one at a time, beating thoroughly after each addition. Remove from the heat and cool slightly.
Beat the egg whites until stiff. Add the Creme de Cacao and blend thoroughly.
Fold the egg whites into the yolk mixture.
Put a scoop of vanilla ice between two crepes.
Pour the Creme de Cacao sauce over and sprinkle with grated chocolate.
ixing bowl, combine all pico de gallo (salsa) ingredients EXCEPT the
r process all the Cafe De Paris butter ingredients till smooth