10 1/2-inch tart pan with removable bottom (or
he center and spread the guava paste or jam evenly over
he center; add oil, water, guava juice, egg yolks and vanilla
Measure out 1 cup of guava puree (set aside the remainder
hing to remember with this recipe is to completely thaw the
In a large pitcher, combine the orange juice with the guava nectar and rum. Add the ice and stir until cold; add the ginger ale.
Pour into cocktail glasses, add the grenadine and nutmeg, and serve.
ough to a 9 inch tart pan with removable bottom.
reased 9 1/2-inch tart pan; press into fluted edges
Stir the bananas, applesauce and guava nectar together.
You may use an electric mixer for this recipe, but it is not necessary. Stir the dry ingredients together, then stir them into the liquid mixture, stirring until the flour is thoroughly moistened.
Pour the mixture into a 13 x 22-inch cake pan that has been sprayed with Pam and dusted with flour.
Bake at 350\u00b0 for 30 to 40 minutes.
-inch pie plate. Arrange guava slices on the bottom of
Make the tequila at least 48 hours in advance: Place red chiles in tequila. Allow to infuse for 2 days or more.
Combine tequila, Triple Sec, guava nectar, orange juice, and lime juice in a pitcher and reserve in the refrigerator until ready to use.
To serve, rim a rocks glass with salt by rubbing a lime wedge around the outside and then dipping the glass in salt.
Fill the glass with ice, add the margarita mixture, and garnish with a skewered chile pepper (if using).
Triple Sec, Simple Syrup, and guava juice and blend until combined
Combine all ingredients except chicken in a 2 gallon zip loc bag and mix well.
Add chicken and seal bag.
Rub bag to evenly coat chicken pieces.
Refrigerate overnight, turning bag once or twice.
Keep refrigerated until prepared.
Grill or broil chicken until done.
Marinade is very sticky so line broiler pan with foil for easier cleanup.
Recipe can be halved but you can still use the whole can of guava nectar.
or later use.This dough recipe can be used to make
ut evenly.
Brush the Guava Barbecue Sauce on both sides
ough into four 4-inch tart pans (or one 9 or
Grease baking pan and preheat oven 180 C or 350 degrees F.
Cream butter, sugar, and almond essence.
Add eggs, one by one, followed by the guava pulp.
Add the flour/baking powder mixture, little by little.
When it's all in, beat on high speed for approximately a minute.
Clean mixer.
Fold in shredded guava using a spatula.
Bake 45-55 minutes.
Decorate when cool.
To make topping, combine powdered sugar, almond extract, guava juice, and lime juicetill smooth.
Glaze over cooled cake, then top with peanuts and coconut.
he 1 1/3 cup guava juice for the water called
nd up the sides of tart pan to form a crust
9 1/2-inch tart pan, preferably with a removable