10 1/2-inch tart pan with removable bottom (or
Place fish with all ingredients into a saucepan and cook gently until fish is cooked, about 20 to 30 minutes.
Place frozen okra in boiling water. Cook until just barely tender.
In a medium size saucepan, bring 21/2 cups water to a boil.
To make fungi that is free of lumps, mix about 1/4 cup of the cornmeal with 3/4 cup water in a separate small bowl. Then, add this mixture back into the larger pot of boiling water.
Let cornmeal cook for about a minute, then add the rest of the cornmeal into the pan in a slow steady stream, while ...
he center; add oil, water, guava juice, egg yolks and vanilla
he center and spread the guava paste or jam evenly over
Measure out 1 cup of guava puree (set aside the remainder
ough to a 9 inch tart pan with removable bottom.
To make the tart dough:
Using a pastry
Mince the garlic. Peel and devein the shrimp. Peel, seed and dice the guava. Chop the green onion.
In a deep skillet heat the oil on medium heat. Add the garlic and chilis and cook for about 10 seconds.
Turn the heat to medium high. Add the shrimp and cook about 5 minutes, until the shrimp turn pink and curl up.
Add the guava, parsley, and salt and heat through.
Serve topped with the chopped green onions.
In a bowl, combine the onion, guava nectar, vinegar, salt and pepper. Slowly add the olive oil in a stream while constantly whisking-this will emulsify the dressing. Serve immediately tossed with mixed baby greens.
Stir the bananas, applesauce and guava nectar together.
You may use an electric mixer for this recipe, but it is not necessary. Stir the dry ingredients together, then stir them into the liquid mixture, stirring until the flour is thoroughly moistened.
Pour the mixture into a 13 x 22-inch cake pan that has been sprayed with Pam and dusted with flour.
Bake at 350\u00b0 for 30 to 40 minutes.
-inch pie plate. Arrange guava slices on the bottom of
reased 9 1/2-inch tart pan; press into fluted edges
ix to eight from this recipe) and dust with flour.
Make the tequila at least 48 hours in advance: Place red chiles in tequila. Allow to infuse for 2 days or more.
Combine tequila, Triple Sec, guava nectar, orange juice, and lime juice in a pitcher and reserve in the refrigerator until ready to use.
To serve, rim a rocks glass with salt by rubbing a lime wedge around the outside and then dipping the glass in salt.
Fill the glass with ice, add the margarita mixture, and garnish with a skewered chile pepper (if using).
Triple Sec, Simple Syrup, and guava juice and blend until combined
Combine all ingredients except chicken in a 2 gallon zip loc bag and mix well.
Add chicken and seal bag.
Rub bag to evenly coat chicken pieces.
Refrigerate overnight, turning bag once or twice.
Keep refrigerated until prepared.
Grill or broil chicken until done.
Marinade is very sticky so line broiler pan with foil for easier cleanup.
Recipe can be halved but you can still use the whole can of guava nectar.
or later use.This dough recipe can be used to make
n top.
Bake the tart 20 to 25 minutes, rotating
ut evenly.
Brush the Guava Barbecue Sauce on both sides
ough into four 4-inch tart pans (or one 9 or