Using a blender, mix ice cream and papaya until well blended.
Pour creamy mixture into tall chilled dessert glasses.
Drizzle creme de cassis on top. Garnish with fresh papaya. Serve immediately.
teaspoons baking powder. Put brazil nuts, walnuts, pecans, red and
NOTE: homemade herbes de Provence is easy to make. **
squeeze excess liquid from pico de gallo.
Mix all ingredients
/2 cup of dulce de leche and the butter. Whisk
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
Combine mashed potato flakes, pico de gallo, chopped walnuts, drained crabmeat, beaten eggs and green onion dip.
Shape crab mixture into 8 patties (1/4 cup each).
Heat a large skillet over medium high heat for 3 minutes.
Spray skillet with nonstick cooking spray and cook crab cakes on each side for 3 to 4 minutes. Serve hot with lemon wedges and lemon butter sauce.
Makes 6 to 8 servings.
Preheat oven to 400*F. Lightly grease a baking sheet and set aside.
Place Brazil nuts in a food processor and pulse until finely ground. Transfer to a small bowl and stir in breadcrumbs and Parmesan cheese.
Place tilapia fillets on baking sheet and spread evenly with mustard. Divide Brazil nut mixture evenly over tilapia and lightly spray breadcrumbs with cooking spray. Bake 8 to 10 minutes, or until tilapia is just cooked through.
Pour enough spring water over Brazil nuts in a bowl to cover by several inches; soak in refrigerator 8 hours to overnight.
Drain Brazil nuts and put them into a blender; add banana, kefir, amaranth, cocoa powder, vanilla extract, and honey. Blend mixture until smooth, adding spring water as needed to reach desired consistency.
irect heat, or in a Texas style smoker.
Cut buttered bread into finger-width pieces.
Arrange in layers in buttered baking dish, sprinkling each layer with Brazil nuts.
Beat eggs slightly, add sugar, salt, vanilla and milk.
Mix well and pour over bread.
Garnish top with Brazil nuts and bake in slow oven (325\u00b0) for 1 hour.
Serves 6.
ookie with 3 slices of Brazil nuts, arranged spoke fashion.
gain; set aside.
Put Brazil nuts in a large mixing
Marinate the meat with the salad dressing overnight and cook them on your BBQ grill.
(Do not overcook them or they will be like shoe soles.) Once they are cooked just cut them in strips and eat them in a taco with the salsa.
For the pico de gallo just mix everything a couple of hours before you so it will be good and juicy.
This salsa is great with Doritos or Tostitos or any itos you like.
In a small bowl, combine mayonnaise and chipotle pepper. Heat Texas toast on a foil-lined baking sheet according to package directions.
Meanwhile, in a large skillet coated with cooking spray, cook beef in batches over medium heat until no longer pink.
Layer warmed Texas toast with spinach, steaks, mayonnaise mixture, cheese and tomato. Broil 3-4 inches from heat for 1-2 minutes or until cheese is melted.
egrees F.
Grind the Brazil nuts finely.
Beat the
Preheat oven to 400\u00b0F.
Wash mushrooms and remove stems; chop stems fine.
Melt butter and cook onion and mushroom stems five minutes.
Stir in bread crumbs and Brazil nuts and cook for an additional two minutes.
Stir in seasonings, ketchup and lemon juice.
Stuff mushroom caps with this mixture.
Arrange on an oven-proof dish, garnish with narrow strips of bacon, and pour cream around them.
Bake for 25 minutes and serve hot.
br>Discard seeds.
Creme de Cocoa Filling:
Refrigerate bowl
Note:
For a simple variation, substitute Chablis for vermouth and add 1/2 cup fine chopped Brazil nuts.
Cream sugars and shortening.
Add egg and vanilla; mix well. Combine soda, salt and flour together.
Put coconut, candied cherries and Brazil nuts into the mixture and mix well.
Add the dry ingredients.
Mix well.
Shape into balls and press with fork on ungreased cookie sheet.
Bake at 350\u00b0
to 375\u00b0
for 20 to 25 minutes.