Soak the raisins in the sherry.
Pre-heat the oven to 375 degrees.
In a saucepan, combine the sugar, the water and the cinnamon sticks and cook over medium heat, stirring occasionally, until it forms a thick syrup.
Add the coconut, stir well, and cook another three minutes, stirring occasionally.
Remove from heat and allow to cool; when cooled, remove and discard cinnamon sticks.
Grate the poundcake into a large bowl.
Beat the egg yolks and add them to the pound cake along with the coconut mixture, the raisins and sherry and ...
edium to low heat. Cut torta bread in half length wise
You can also change the recipe using tuna instead of chicken
br>To prepare the Pico De Gallo: About one hour before
cups for remainder of recipe. I refrigerate overnight and then
auce .
To Make Molho de Piri Piri: Remove the stems
nto crust.
Pour dulce de leche into a microwave-safe
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
squeeze excess liquid from pico de gallo.
Mix all ingredients
heese
Add the Pico de Gallo in the middle of
Combine first six ingredients in a zip lock bag or bowl.
Add salmon and seal or cover.
Marinate in refrigerator for 45 minutes to 1 hour, turning every 15 to 20 minutes.
Remove salmon from marinade and grill until thoroughly cooked, basting with marinade as it cooks.
Serve with Pico de Gallo as a topping -- use your own favorite recipe or see my recipe (#75897).
n squash, celery, oats, Herbes de Provence and salt then return
eat.
Add the herbs de Provence, and cook, stirring constantly
nd whisk in the dulce de leche until it is completely
Make a 1 1/4 batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
Mix together the butter and sugar in the top of a double boiler. Place over simmering water.
Beat in the egg yolks one at a time, beating thoroughly after each addition. Remove from the heat and cool slightly.
Beat the egg whites until stiff. Add the Creme de Cacao and blend thoroughly.
Fold the egg whites into the yolk mixture.
Put a scoop of vanilla ice between two crepes.
Pour the Creme de Cacao sauce over and sprinkle with grated chocolate.
ixing bowl, combine all pico de gallo (salsa) ingredients EXCEPT the
Place all ingredients in a jar and shake until the dressing is well blended. Alternately, you can vigorously whisk the ingredients in a small bowl until they are completed incorporated together.
NOTE: homemade herbes de Provence is easy to make. **
ith a layer of dulce de leche.
Variations: *Filled cookies
elted. Whisk in the Creme de Cassis.
Cover and refrigerate