Cut 2-3 slits in pork tenderloin. Stuff each slit with a slice of garlic then rub pork all over with oil and sprinkle with pepper.
Heat a nonstick frying pan over medium heat. Lightly coat with oil then cook pork for 4-5 mins per side, until cooked through. Transfer to a plate and brush with syrup. Cover with foil and let rest for 5 mins. Slice thinly.
For the paw paw salsa, combine paw paw, red onion, cilantro, lime zest, lime juice and chili in a serving bowl. Season to taste.
Serve pork with salsa and snow peas.
Melt Velveeta with milk; set aside.
For filling, mix onion, bell pepper, cream cheese, 1/2 cup salsa, green chilies and chicken and half the Velveeta mixture.
Mix the other half of Velveeta mixture into reserved 1/2 cup salsa for topping.
Spoon filling mixture evenly into tortillas and roll up.
Place in baking dish and pour topping over all.
Bake at 350\u00b0 for 30 minutes.
Arrange the mango slices (or paw paw or pineapple) over the icing
Peel and remove seeds.
Cook in open kettle with other ingredients until thick.
Put in unbaked crust and bake until crust is baked.
Cover with meringue and brown.
reezer to chill.
Combine paw paw, water and sugar in a
Do not substitute or omit anything!!!
Brown garlic in olive oil; remove and drain.
Add butter and sliced onions; brown.
Add mushrooms and white wine; cook slow, covered. Bring water to boil; add pasta.
Cook on high.
Stir often until desired texture; drain.
Add browned garlic and olives to mushroom and onions.
Pour 1/2 mushroom/onion/oil over pasta. Toss and add fresh parsley.
Pre heat oven to 180oC (350oF).
Heat oil in large frypan, and saute onions and garlic.
Stir in beef; cook to well done.
Add tomatoes and other seasonings.
Cook briskly stirring occasionally until liquid has reduced.
Taste for seasoning--adjust if needed.
Spoon meat mixture into pawpaw shells.
Place shells side by side in shallow pan.
Place pan in centre of oven.
Pour in enough boiling water to come up to approx 1\" of sides of pawpaw.
Sprinkle some grated cheese on top.
Bake for about 30 minutes until pawpaw ...
Heat oil.
Add flour; brown on medium heat.
Brown slow; stir often.
Brown until flour is the color of dark chocolate.
Set aside.
This is roux; it will still cook.
Stir often.
In a large heavy pot, add onions, salt, pepper and meat; you may want to use more spices and add 2 1/2 quarts of cold water.
Never put roux in hot water; it turns white.
Let boil on low heat for 1 hour or until meat is tender.
Just before serving, you can add file if you desire.
or approximately 1 hour. (Other recipes said to cook only until
or more delicious and economical recipes that feature in-season fresh
topped with Green Beans and Poached Vine tomatoes, recipes follow.
Garlic
ry it w/store bought green grapes.).
Combine the cooked
Take 2 lbs of fresh green beans, cut off the ends and cut them into bite-size pieces.
Rinse in water.
Pat dry.
Divide the green beans between 2-3 freezer bags. Squish out the air as you seal the bag.
Freeze.
Cook the frozen green beans as you normally would.
Many recipes for freezing green beans require you to blanch the beans before freezing them. That step is not necessary.
Mix together all of the ingredients. You can use a blender to chop and mix the ingredients if you wish.
To use- heat oil in a pan. Add some curry paste and fry until fragrant. Use in recipes as required.
/www.reluctantgourmet.com/blog/pasta-recipes/homemade-spaetzle-spatzle/.
ith the crust mix (this recipes makes enough to fill a
Mix black-eyed peas, green pepper, onion, jalapeno pepper, salad dressing and tomato.
Serve with tortilla chips.
Place water in large pot and add tomatillos, serrano chiles, Sandia chiles, cilantro, garlic and onion.
Bring to boil and simmer for 30 minutes.
Strain liquid into a container and place solid ingredients in blender. (You may have to work in batches.)
Add 1/2 of the strained liquid to blender and blend until smooth.
Add lime juice and salt and blend 30 seconds.
Chill before serving.
Presentation: Serve with chips, tortillas or in recipes calling for salsa.
Can be stored in a sealed container for 4 days in the refrigerator.
ecipe originally found on simply recipes (butternut squash apple soup).