In a large pitcher, mix guava juice, rum, lime juice, and grenadine.
Pour over ice in cocktail glasses and garnish with slices of lime or guava.
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.
CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450\u00b0F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
ut evenly.
Brush the Guava Barbecue Sauce on both sides
Measure out 1 cup of guava puree (set aside the remainder
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).
he center; add oil, water, guava juice, egg yolks and vanilla
turning once.
GUAVA DIPPING SAUCE:.
Add guava nectar, pineapple juice
Triple Sec, Simple Syrup, and guava juice and blend until combined
few tablespoons of the Guava Glaze for brushing the cooked
1. Wash pork under gentle water.
2. Cut tomatoes and onions into quarters
then place in casserole with the pork
and water or broth.
3. Boil until tomatoes have desintegrated
and pork tenderized.
4. Add all root ingredients and let to boil
til soft, then the rest of the
ingredients until leaves are glittering green.
then vwala -- enjoy.
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
br>For the glaze, mix guava jelly, apple juice, lemon juice
Place the water, guava paste, vinegar, rum, tomato paste, lemon juice, onion, ginger, soy sauce, ketchup, Worcestershire sauce, garlic, and scotch bonnet pepper into a saucepan. Bring to a simmer over medium-high heat, whisking until evenly blended. Season to taste with salt and pepper. Reduce heat to medium-low and simmer until the sauce has slightly thickened and is richly flavored, 10 to 15 minutes. The sauce should be pourable. If it has become too thick, thin it with some water. Serve hot or cold.
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.
In a large saucepan over low heat, stir together the guava, tomato sauce, tomato paste, water, and brown sugar until well blended. Stir in liquid smoke, fresh lemon juice, Worcestershire sauce, habanero sauce, and molasses. Season with garlic powder, onion powder, salt, and black pepper. Cover, and cook 30 minutes, stirring occasionally, until thickened.
cup water, juice, and guava paste in a small saucepan
Stir together, breaking up the guava paste. Once smooth, stir in
Fill a glass with ice.
Muddle 3 sprigs mint and sugar together in a cocktail shaker; add ice, rum, lime juice, and guava nectar. Cover and shake 10 times. Strain drink into glass filled with ice; add club soda and garnish with 1 mint sprig.