In small saucepan, combine gelatin, sugar and reserved juice from pineapple.
Cook over low heat for 5 minutes, until gelatin and sugar are dissolved, stirring constantly.
Transfer to large bowl; stir in crushed pineapple, nectar, sour cream and salt until well combined.
Chill 1 1/2 hours, stirring occasionally, until mixture is consistency of unbeaten egg whites.
Coat an 8 cup mold or bowl with nonstick cooking spray; pour in gelatin-pineapple mixture.
Chill 8 hours or overnight until firm.
kewers in water.
Add pineapple juice, passion fruit nectar, soy
Place the guava nectar, ginger ale, and pineapple preserves in the refrigerator and chill for at least one hour.
Whisk together the chilled guava nectar, ginger ale, and pineapple preserves in a large punch bowl. Stir in the frozen mango chunks and 1/2 of the softened orange sherbet, mixing until the sherbet is fully blended into the punch.
Use a small ice cream scoop to scoop the remaining sherbet into the punch bowl. Serve immediately.
aucepan, combine sugar, vinegar, and pineapple juice. Bring to a boil
In a blender, combine all ingredients except the pineapple wedge until smooth.
Pour mixture into a Collins glass, garnish with the pineapple wedge, if desired.
he center; add oil, water, guava juice, egg yolks and vanilla
ut evenly.
Brush the Guava Barbecue Sauce on both sides
he 1 1/3 cup guava juice for the water called
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.
nd refrigerate.
For the Guava Topping: In medium size sauce
Blend just until smooth; add guava paste and pour into prepared
few tablespoons of the Guava Glaze for brushing the cooked
Measure out 1 cup of guava puree (set aside the remainder
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
Sift together flour, nutmeg, soda, cinnamon, and cloves.
In another bowl, mix together guava pulp and juice.
In another bowl, cream together butter and sugar. Add eggs, one at a time. Add flour mixture and guava mixture alternately to creamed mixture. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30-35 minutes.
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.
Season the steaks with Salsa 57 Heinz, salt and pepper.
Let marinade.
Guava Sauce:.
In a pot mix all the ingredients y cook for half an hour on medium fire to let it reduce.
Cook the steaks on the grill or in the oven, putting it in the broiler, browning it on both sides.
Serve with the sauce on side.
You can serve it with white rice, mashed potatoes or french fries.
east 10 minutes.
Mix guava paste and jam together in
Tear bread into pieces.
Soak in water 5 to 10 minutes.
Pour into a colander; drain.
Squeeze most of water out.
Place bread in large bowl, add eggs, milks, sugar and vanilla; beat well.
Melt butter in 9 x 13-inch pan.
Add to mixture, then combine well and add back to pan.
Cut guava paste into crosswise strips.
Lay atop mixture in rows, almost touching.
Push guava paste below liquid level, then bake in preheated 350\u00b0 oven 1 hour.
Check center for doneness.
It will fall, that's okay.
Serve warm or cold.
reased pan.
Top with guava paste, taking care not to
ach square, place 1 tablespoon guava paste.
Fold the dough