Rinse and drain cherries. Place in a large mixing bowl. Pour sugar over cherries. and then pour flour over the cherries. Add almond extract, lemon juice and condensed milk. Beat together and let stand for a few minutes. Prepare the pastry shell, either home made or refrigerator. Roll out the pastry shell and place in a pie pan. Add the filling. Take the top pastry and cut it into 1 inch strips. Weave to cover pie. Sprinkle with sugar and bake at 450 degrees for 10 minutes, then hake at 350 degrees for 40 minutes.
Instapot on saute. Add oil. Wait till warm. Add onion, wait till soft. Add ginger & spice powders, wait till fragrant, about 30 seconds. Instapot off.
Add water or chicken stock, scrape sides.
Add tomato sauce.
add Cauliflower, chicken, tofu, butter.
Instapot pressure cook HIGH 10 minutes. Allow slow release (10 minutes).
Remove chicken cut into bite sized pieces, put back in pot.
add cream or coconut milk.
let cool a bit then add yogurt.
stir, serve with either: nan, rice. (See recipe for home made nan).
For the pineapple salsa: Place the pineapple, jalapeno pepper
For the cilantro salsa, combine all ingredients in a food processor. Process until smooth, adding a little water if necessary.
For the sandwiches, spread bread with butter. Spread 1/2 the salsa on 4 slices. Top with tomato, onion and cucumber. Top with remaining salsa, grated carrot and remaining bread. Cut sandwiches into quarters.
Cover and freeze overnight.
For the fudge sauce, place all
rap. Refrigerate for 1 hour to marinate. For the tomato salsa, combine all
For the corn salsa, boil, steam or microwave corn and beans until tender; drain. Rinse under cold water; drain. Combine corn and beans in a medium bowl with remaining ingredients.
For the fish, combine spices in a shallow bowl. Add fish; turn to coat fish in spice mixture.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish for 5 mins each side or until cooked through.
Serve fish with corn salsa.
n a baking pan. Bake for 1 hour or until tender
Mix wine, soy, honey and garlic in a shallow dish. Add steaks; turn to coat well. Marinate in the refrigerator for at least 30 mins.
Meanwhile, boil potatoes in a saucepan of water 10 mins, until tender. Drain and slice.
For the papaya salsa, combine all ingredients in a bowl.
Preheat a grill pan on high heat or preheat the grill to medium-high. Cook the steaks for 3-4 mins each side, or until cooked to desired doneness. Transfer to serving platter and let stand, loosely covered, 5 mins. Serve with papaya salsa and sliced potatoes.
For the gazpacho, combine all ingredients in a food processor or blender. Pulse until well chopped, then process until smooth. Season to taste. Cover and refrigerate until ready to serve.
For the cilantro salsa, combine all ingredients in a small bowl. Season to taste.
Serve soup chilled in shot glasses and topped with cilantro salsa.
Slit each chicken breast in a few places and push in garlic slices. Brush with oil and season to taste.
Preheat a grill pan on high heat or preheat the grill to medium-high. Cook chicken for 4-5 mins, brushing with maple syrup, until cooked through.
For the papaya salsa, combine all ingredients in a medium bowl.
Top chicken with salsa. Drizzle with additional maple syrup, if desired. Serve with mashed potatoes and green beans.
edium heat. Cook the fish for 3-4 mins each side
eat to low; cook, stirring, for 5-10 mins, until the
o the boil and cook for 6 minutes. Drain and run
Score chicken breasts on one side, at 3/4-inch intervals. Place in a shallow dish. Mix oil, oregano, cumin, cayenne pepper and salt in a small bowl. Rub all over chicken. Refrigerate at least 15 mins to marinate.
Preheat the grill to medium. Grill chicken 5-7 mins each side, until cooked through and lightly charred. Let stand, loosely covered with foil, 5 mins.
Meanwhile, for the papaya salsa, combine all ingredients in a bowl and season to taste.
Slice chicken. Serve with salsa and lemon wedges.
Coat fish lightly in seasoning mix, shaking off excess.
Heat oil in a large skillet on high heat. Cook fish 2-3 mins each side, until flesh flakes easily when tested with a fork. Drain on paper towels.
For the papaya salsa, combine all ingredients in a medium bowl.
Serve fish on a bed of salad greens, topped with papaya salsa. Serve with additional lime.
e pupusas de queso, pupusas made of cheese only, or pupusas
he shrimp is raw, saute for 3 minutes on each side
Lay out the chips on a microwave-proof plate.
Add all the toppings except for the salsa and Tabasco, layering the cheese on last.
Microwave on the high setting for one minute.
Sprinkle on the Tabasco and spoon the salsa on to the gooey chips as you eat them. I use medium hot salsa and I prefer the Bellview brand to all others (except for home made.).
omatillo salsa in a saucer and cook in the microwave for about