tag:blogger.com,1999:blog-80086703530772092112024-03-14T00:28:41.793-07:00Your Gonna Love ItWanna have some HOT and SPICY food?
Please don't hesitate to visit my blog. Its a combination of Indian, American Southwest and some Filipino cuisine.
And for those who wants Desserts and Sweets my blog is just RIGHT for you guys.Eric Johnhttp://www.blogger.com/profile/10013186999839822698noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-8008670353077209211.post-67749190800272534232011-06-19T19:24:00.000-07:002011-06-19T19:24:48.981-07:00Fiesta Hot Chocolate<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-gdRf42_Mx84/Tf6sBug2hNI/AAAAAAAAAKU/xJTrjoJ5S74/s1600/fiesta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-gdRf42_Mx84/Tf6sBug2hNI/AAAAAAAAAKU/xJTrjoJ5S74/s320/fiesta.jpg" width="251" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Ingredients:</i></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i><br />
</i></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 - cup cocoa</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 - tbsp all purpose flour</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 - cup packed dark brown sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 - cups milk</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 - whole cloves</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 - stick cinnamon, broken into halves</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 - tbsp powdered sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 - sticks cinnamon</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Whipped Cream</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Procedures:</i></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i><br />
</i></b></span><br />
<br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Mix cocoa and flour into 2-quart saucepan. Stir in dark brown sugar, milk, cloves and 1 stick cinnamon broken into halves. Heat just boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered 5 minutes (do not boil). remove from heat; remove cloves and cinnamon. Stir in powdered sugar and vanilla.</i></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Beat with molinillo, wire whisk or hand beater until foamy. our into cups or mugs. Serve with whipped cream and cinnamon.</i></span></li>
</ul><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Good for 4 servings. (1 cup each)</i></b></span>Eric Johnhttp://www.blogger.com/profile/10013186999839822698noreply@blogger.com3tag:blogger.com,1999:blog-8008670353077209211.post-87771029466770976812011-06-19T19:08:00.000-07:002011-06-19T19:08:41.575-07:00Cafe Mexicano<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--cGsRgXrcZE/Tf6pu9-dl8I/AAAAAAAAAKQ/p9jxAX3xir4/s1600/cafe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/--cGsRgXrcZE/Tf6pu9-dl8I/AAAAAAAAAKQ/p9jxAX3xir4/s1600/cafe.jpg" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Ingredients:</i></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i><br />
</i></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8 - cups cold water</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 - cup grated piloncillo or 3/4 cup packed dark brown sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 - oz. unsweetened chocolate, finely chopped</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 - whole cloves</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 - stick cinnamon, broken into halves</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 - cup regular-grind coffee (dry)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 - tsp vanilla</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Procedure:</i></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i><br />
</i></b></span><br />
<br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Heat water, piloncillo, chocolate, cloves and cinnamon to boiling in 3-quart saucepan; reduce heat. Simmer uncovered 15 minutes.</i></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Stir in coffee. remove from heat; cover and let stand 5 minutes . Stir in vanilla. Strain coffee through 4 thickness cheesecloth.</i></span></li>
</ul><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><b>Good for 7 servings.(1 cup each)</b></i></span>Eric Johnhttp://www.blogger.com/profile/10013186999839822698noreply@blogger.com0tag:blogger.com,1999:blog-8008670353077209211.post-44720881391048853352011-06-19T18:59:00.000-07:002011-06-19T18:59:26.051-07:00Cafe Diabo<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-1NvIwsILmE8/Tf6nA2cKWdI/AAAAAAAAAKM/k4XFmmWF_EY/s1600/Cafe-Diablo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="http://3.bp.blogspot.com/-1NvIwsILmE8/Tf6nA2cKWdI/AAAAAAAAAKM/k4XFmmWF_EY/s320/Cafe-Diablo.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Ingredients:</i></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i><br />
</i></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cafe Mexicano (see Beverage label)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 - cup brandy</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Whipped Cream</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8 - tbsps. coffee liqueur</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Procedures:</i></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i><br />
</i></b></span><br />
<br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Prepare <b>Cafe Mexicano</b>; keep hot in saucepan after straining. Heat brandy just until warm in small, long-handled saucepan. remove from from heat; ignite. Pour flaming brandy over coffee. Allow flame to burn out; stir.</i></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Pour coffer into cups or mugs. Top each with whipped cream and 1 tbsp liqueur. garnish with cinnamon stick if desired.</i></span></li>
</ul><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><b>Good for 8 servings.(1 cup each)</b></i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><b><br />
</b></i></span>Eric Johnhttp://www.blogger.com/profile/10013186999839822698noreply@blogger.com0tag:blogger.com,1999:blog-8008670353077209211.post-42623108948013511822011-06-19T18:39:00.000-07:002011-06-19T18:47:41.776-07:00Mexican Tea Punch<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-kGkaosw8UIg/Tf6jnz6bKiI/AAAAAAAAAKI/_z885MmIoTc/s1600/imgres-7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-kGkaosw8UIg/Tf6jnz6bKiI/AAAAAAAAAKI/_z885MmIoTc/s1600/imgres-7.jpeg" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Ingredients</i></b></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>:</i></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i><br />
</i></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 - cups tequila</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 - cups cold strong tea</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 - cup pineapple juice</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 - cup honey</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 - cup water</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 - cup lemon juice</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 - cup lime juice</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 - tsps ground Cinnamon </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 - tsps aromatic butter</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i><br />
</i></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><b>Procedures:</b></i> </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><b><br />
</b></i></span><br />
<br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Combine all ingredients; refrigerate until chilled. Stir before serving. Serve over ice. </i></span></li>
</ul><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><b>Good for 9 servings. (about 2/3 cup each)</b></i></span>Eric Johnhttp://www.blogger.com/profile/10013186999839822698noreply@blogger.com0tag:blogger.com,1999:blog-8008670353077209211.post-23130613694151718492011-06-19T18:32:00.000-07:002011-06-19T18:32:21.027-07:00Pina Colada<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-IxgyJfgSN5U/Tf6iNvanZiI/AAAAAAAAAKE/X4AnnSfK9RU/s1600/p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-IxgyJfgSN5U/Tf6iNvanZiI/AAAAAAAAAKE/X4AnnSfK9RU/s1600/p.jpg" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Ingredients:</i></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i><br />
</i></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 - cup crushed ice</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 - tbsp. light rum</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 - tbsp. pineapple juice</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 - tbsp. cream of coconut</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Procedures:</i></b></span><br />
<br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Place all ingredients in blender container. Cover and blend on high speed until foamy, about 30 seconds. Garnish with fruit if desired.</i></span></li>
</ul><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><b>Good for 1 serving.</b></i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><b><br />
</b></i></span>Eric Johnhttp://www.blogger.com/profile/10013186999839822698noreply@blogger.com0tag:blogger.com,1999:blog-8008670353077209211.post-69165352983942156812011-06-17T04:22:00.000-07:002011-06-17T04:22:00.503-07:00Vegetable Biryani<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-rsEBWPmrk-A/Tfs1rHeN5gI/AAAAAAAAAEM/ioWQVSCicZk/s1600/vegetable_biryani.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="http://4.bp.blogspot.com/-rsEBWPmrk-A/Tfs1rHeN5gI/AAAAAAAAAEM/ioWQVSCicZk/s320/vegetable_biryani.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Ingredients:</i></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i><br />
</i></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 - tsps oil or butter</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 - kadai gravy</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 - cup onion gravy</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 - tsps masala</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 - cups carrots, cooked</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 - cup peas, cooked</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 - cup cauliflower, cooked</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 - cups rice, cooked</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">coriander chopped</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">fried onions to taste</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">cashew nuts</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">salt, to taste</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Procedures:</i></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i><br />
</i></b></span><br />
<br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a pan, heat oil or butter on a medium-high heat, add gravies and bring to boil. Add masala and cook until fragrant.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add the vegetables and cook until vegetables have absorbed the flavors of the sauce. Add salt to taste.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Toss in the rice until well-coated but dry. Serve hot and garnish with coriander, fresh onions and cashew nuts if desired.</span></li>
</ul><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Good for 3 to 4 servings.</i></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i><br />
</i></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>TIP: Long grain-rice such as basmati or similar variety works best with biryani dishes.</i></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i><br />
</i></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i><br />
</i></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Magazine: Marie Claire Food</i></b></span>Eric Johnhttp://www.blogger.com/profile/10013186999839822698noreply@blogger.com0tag:blogger.com,1999:blog-8008670353077209211.post-30700278409953433772011-06-17T03:19:00.000-07:002011-06-17T03:19:03.938-07:00Vegetable Samosas<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wR-j1czAH9c/TfsmwhNwTjI/AAAAAAAAAEA/drP2suF24Ek/s1600/samosas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-wR-j1czAH9c/TfsmwhNwTjI/AAAAAAAAAEA/drP2suF24Ek/s320/samosas.jpg" width="320" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Ingredients:</i></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i><br />
</i></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 - cups potatoes</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 - cup onions</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 - cup green peas</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 - tsps masala</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 - tsps cumin seeds</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6 - strips samosas skins</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">cornstarch paste</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">oil for frying</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Procedures:</i></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i><br />
</i></b></span></div><div style="text-align: left;"></div><ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a bowl, combine potatoes, onions, green peas, masala and cumin. From the samosa skin into a cone, leaving a portion of the strip free. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Spoon the potato mixture into the cone. Coat the free flap with cornstarch paste, then fold and press to seal the opening.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat oil then deep-fry the samosas until golden brown. Strain excess oil. serve hot with mint chutney.</span></li>
</ul><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Good for 4 to 6 servings.</i></b></span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i><br />
</i></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>TIP: To make cornstarch paste, mix 1 tbsp cornstarch with 1 tbsp water.</i></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Magazine: Marie Claire Food</i></b></span></div>Eric Johnhttp://www.blogger.com/profile/10013186999839822698noreply@blogger.com0tag:blogger.com,1999:blog-8008670353077209211.post-85290489510836546922011-06-16T06:51:00.000-07:002011-06-16T06:51:53.242-07:00Pineaaple Limeade<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-uO_5OKRjIGo/TfoJTzTBZwI/AAAAAAAAAD8/zqmGzHxIRyI/s1600/p.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-uO_5OKRjIGo/TfoJTzTBZwI/AAAAAAAAAD8/zqmGzHxIRyI/s1600/p.jpeg" /></a></div><i><b><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></b></i><br />
<i><b><span style="font-family: Arial,Helvetica,sans-serif;"> </span></b></i><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 - cup sugar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3 - cups pineapple juice</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><span style="font-family: Arial,Helvetica,sans-serif;">1/2 - cup lime juice</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 - quart sparking water, chilled</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br />
</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br />
</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><i><b>Procedures:</b></i></span><br />
<br />
<ul><li><span style="font-family: Arial,Helvetica,sans-serif;">Combine all ingredients except sparkling water; refrigerate until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime slices if desired.</span></li>
</ul><span style="font-family: Arial,Helvetica,sans-serif;"><b>Good for 8 servings. (about 1 cup each)</b></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b><i>Book: Betty Crocker's Southwest Cooking</i></b><b> </b> </span><br />
<div style="text-align: center;"><br />
</div>Eric Johnhttp://www.blogger.com/profile/10013186999839822698noreply@blogger.com0tag:blogger.com,1999:blog-8008670353077209211.post-18500290700465912512011-06-16T06:44:00.000-07:002011-06-16T06:44:50.513-07:00Margarita Sunrise<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ec-WKjU24IE/TfoHDXtZz_I/AAAAAAAAAD4/ruz44HogLUY/s1600/Mar.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ec-WKjU24IE/TfoHDXtZz_I/AAAAAAAAAD4/ruz44HogLUY/s1600/Mar.jpeg" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><b>Ingredients:</b></i></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1 - lime, cut into halves</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">3 - cups cracked ice</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 - cup powdered sugar</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1 - cup tequilla</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">6 - oz. frozen orange juice concentrate, thawed</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><b>Procedures:</b></i></span></div><div style="text-align: left;"><br />
</div><ul><li><span style="font-family: Arial,Helvetica,sans-serif;">Rub rims of 4 stemmed glasses with 1 lime half; dip rims of glasses in granulated sugar. Squeeze juice from both lime halves into blender container. Add remaining ingredients. Cover and blend on high speed until foamy.</span></li>
</ul><span style="font-family: Arial,Helvetica,sans-serif;"><i><b>Good for 6 servings. (about 2/3 cup each)</b></i></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><i><b>Book: Betty Crocker's Southwest Cooking </b></i></span>Eric Johnhttp://www.blogger.com/profile/10013186999839822698noreply@blogger.com0tag:blogger.com,1999:blog-8008670353077209211.post-7169209516226917402011-06-16T06:26:00.000-07:002011-06-16T06:45:15.046-07:00Tamarind Cooler<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-crR6eLB5FlI/TfoCGMPjOhI/AAAAAAAAAD0/z24UGgzVK1o/s1600/Tama.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-crR6eLB5FlI/TfoCGMPjOhI/AAAAAAAAAD0/z24UGgzVK1o/s1600/Tama.jpeg" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><i><b>Tamarind Cooler </b></i><b>looks liked iced tea, and takes just a little more effort to make. this is citric, sweet-tart drink. Garnish with fresh mint.</b></td></tr>
</tbody></table><div style="text-align: left;"><br />
</div><div style="text-align: left;"><i><b><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></b></i></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1 - lb. whole tamarind pods</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">2 - quarts water</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1 to 1 1/3 - cups of sugar </span><i><b><span style="font-family: Arial,Helvetica,sans-serif;"> </span></b></i></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">Hot water</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><b>Procedures:</b></i></span></div><div style="text-align: left;"><br />
</div><ul><li><span style="font-family: Arial,Helvetica,sans-serif;">Cover tamarind pods with hot water. Let stand 5 minutes; drain. Rinse and drain. Remove pods, stems and strings from tamarinds. Place tamarinds in to quarts water. Let stand 4 hours; drain, reserving liquid.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Press as much tamarind pulp as possible through sieve. Mix pulp, reserved liquid and the sugar. Cover and refrigerate until chilled. Serve over ice if desired.</span></li>
</ul><span style="font-family: Arial,Helvetica,sans-serif;"><i><b>Good for 8 servings. (1 cup each)</b></i><i><b> </b></i></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><i><b>Book: Betty Crocker's Southwest Cooking </b></i></span><span style="font-family: Arial,Helvetica,sans-serif;"><i><b> </b></i> </span>Eric Johnhttp://www.blogger.com/profile/10013186999839822698noreply@blogger.com0tag:blogger.com,1999:blog-8008670353077209211.post-70879862457328464712011-06-06T02:48:00.000-07:002011-06-06T03:04:23.946-07:00Lime-Coriander Chicken<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Amb0rUsg2l0/TeydFgWc02I/AAAAAAAAADs/FbIEu5B8pjw/s1600/Lime-coriander+chicken+kebabs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-Amb0rUsg2l0/TeydFgWc02I/AAAAAAAAADs/FbIEu5B8pjw/s1600/Lime-coriander+chicken+kebabs.jpg" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><i><b><span class="rg_ctlv"><span id="rg_hr">image courtesy of maydayforfood.com</span></span></b></i></td><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><i><b>Ingredients:</b></i></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><i><b> </b></i> </div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">1 - tsp finely grated lime rind</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">1/4 - cup (60ml) fresh lime juice</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">1 - garlic clove,finely crushed</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">1/2 - fresh coriander in bunch<a class="kLink" href="http://www.incredifood.com/course/lime-coriander-chicken-kebabs/#" id="KonaLink0" style="font-size: inherit ! important; font-weight: inherit ! important; position: static; text-decoration: underline ! important;"><span style="color: #00aef0; font-family: inherit; font-size: inherit ! important; font-weight: inherit ! important; position: static;"><span class="kLink" style="background-color: transparent; border-bottom: 1px solid rgb(0, 174, 240); color: #00aef0; font-size: inherit ! important; font-weight: inherit ! important; position: static;"></span><span class="kLink" style="background-color: transparent; border-bottom: 1px solid rgb(0, 174, 240); color: #00aef0; font-size: inherit ! important; font-weight: inherit ! important; position: static;"></span></span></a>, roots, stems and leaves chopped</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">5 - chicken breast fillets, cut into 3cm pieces (depends on desired sizes)</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">1 - lime, cut into 12 thin <a class="kLink" href="http://www.incredifood.com/course/lime-coriander-chicken-kebabs/#" id="KonaLink1" style="font-size: inherit ! important; font-weight: inherit ! important; position: static; text-decoration: underline ! important;"><span style="color: #00aef0; font-family: inherit; font-size: inherit ! important; font-weight: inherit ! important; position: static;"><span class="kLink" style="background-color: transparent; border-bottom: 1px solid rgb(0, 174, 240); color: #00aef0; font-size: inherit ! important; font-weight: inherit ! important; position: static;"></span></span></a>wedgesMission Wraps, to serve<span class="summary"> 60ml</span></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><span class="summary"> 1/4 - cup vegetable oil</span></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><i><b>Procedure:</b></i></span></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><ul><li><span style="font-family: Arial,Helvetica,sans-serif;"><i>Mix oil, lime rind, lime juice, garlic and fresh coriander in 4-quart saucepan or large bowl. Add the chicken breast fillets and toast to coat. Cover and refrigerate for 2 to 4hours to marinade.</i></span></li>
<li><i><span class="summary"><span style="font-family: Arial,Helvetica,sans-serif;">After marinating the chicken for 2 to 3 hours thread the chicken onto metal skewer</span><span style="font-family: Arial,Helvetica,sans-serif;">s.</span></span></i></li>
<li><span class="summary"> <span style="font-family: Arial,Helvetica,sans-serif;"><i>Preheat a barbecue grill on medium-high or you can use or old school barbecue grill using a charcoal. Cook each skewers for 2 to 3 minutes both sides or until cooked through. thread a lime wedge onto end of each skewers.(if desired)</i></span></span></li>
<li><span class="summary"><span style="font-family: Arial,Helvetica,sans-serif;"><i>Serve with <b>Pequin-Pepper Sauce.</b>(if desired) </i></span></span><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><i><span class="summary"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><span style="font-family: Arial,Helvetica,sans-serif;"><b> </b></span></i></div></li>
</ul></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><i><span class="summary"></span><span style="font-family: Arial,Helvetica,sans-serif;"><b>Good for 6 servings.</b></span></i></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><b>Culinary Tradition : USA (General)</b></i></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><i><b>Sources: www.incredifood.com and Betty Crocker's Southwest Cooking (Pequin Pepper Sauce)</b></i></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><i><b><br />
</b></i></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">I also love grilled food whether it is a pork or chicken. Thanks to <i><b>http://www.incredifood.com </b></i>for providing such a mouthwatering grilled chicken. <i><b><br />
</b></i></span></div>Eric Johnhttp://www.blogger.com/profile/10013186999839822698noreply@blogger.com1tag:blogger.com,1999:blog-8008670353077209211.post-53360731083288635652011-06-05T00:29:00.000-07:002011-06-05T00:46:20.732-07:00Pequin Pepper Sauce<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-oSl2wYcFAMs/TesximqdBcI/AAAAAAAAADk/KnS12PnTgUA/s1600/sa.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-oSl2wYcFAMs/TesximqdBcI/AAAAAAAAADk/KnS12PnTgUA/s1600/sa.jpeg" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><i><b>imag courtesy of foodmayhem.com</b></i></td><td class="tr-caption" style="text-align: center;"><i><b><br />
</b></i></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><span style="font-style: italic;">Ingredients</span></b>:</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">5 - Pequin Chilis1 tablespoon Apple Cider Vinegar</div><div style="font-family: Arial,Helvetica,sans-serif;">1 - tablespoon of great tasting Honey</div><div style="font-family: Arial,Helvetica,sans-serif;">1 - teaspoon Onion Powder</div><div style="font-family: Arial,Helvetica,sans-serif;">5 - Garlic Cloves, roughly chopped</div><div style="font-family: Arial,Helvetica,sans-serif;">1/4- teaspoon Kosher Salt + extra to season with</div><div style="font-family: Arial,Helvetica,sans-serif;">1/4- teaspoon Mixed Peppercorns (or just black, if thatβs what you have)</div><div style="font-family: Arial,Helvetica,sans-serif;">1/4- teaspoon Ground Cumin Powder</div><div style="font-family: Arial,Helvetica,sans-serif;">1/4- teaspoon Ground Cayenne Pepper Powder</div><div style="font-family: Arial,Helvetica,sans-serif;">2 - tablespoon Extra Virgin Olive Oil<span style="font-style: italic;"> </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
<i><b>Procedure:</b></i><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xNM1u60R2cM/Tes0D5tzWcI/AAAAAAAAADo/lsmEL1NWqxY/s1600/2912994052_940b9716af.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-xNM1u60R2cM/Tes0D5tzWcI/AAAAAAAAADo/lsmEL1NWqxY/s320/2912994052_940b9716af.jpg" width="320" /></a></div><ul><li><a href="http://foodmayhem.com/2008/04/how-to-fire-roast-pepper.php" style="font-family: Arial,Helvetica,sans-serif;">Fire roast the chilis</a><span style="font-family: Arial,Helvetica,sans-serif;"> on a grill. (We usually do it on the burners but these were too small and would fall through.) </span></li>
<li style="font-family: Arial,Helvetica,sans-serif;">As they are roasting, put the vinegar, honey, and onion powder in a blender and spin it once. Let the onion powder dissolve. </li>
<li style="font-family: Arial,Helvetica,sans-serif;">Mash the garlic, 1/4 tsp. kosher salt, and peppercorns with a morter and pestle. If you donβt have one, you could do this in the blender, but break the pepper first. Add to the blender. </li>
<li style="font-family: Arial,Helvetica,sans-serif;">Toast the cumin and cayenne in a dry pan for 6-8 minutes, until aromatic. Donβt burn. Add to blender.</li>
<li style="font-family: Arial,Helvetica,sans-serif;">When your chilis are roasted, remove the stem, seeds, and skin, roughly chop them and add to the blender.</li>
<span style="font-family: Arial,Helvetica,sans-serif;"> Run the blender on medium for 1-2 minutes, to thoroughly combine ingredients. Use a spatula (or spoon) to scrape down sides. While running, slowly drizzle first tablespoon oil. Turn off and scrape down sides. Repeat for remaining oil. Taste for flavor, add additional salt as necessary.</span></ul><span style="font-family: Arial,Helvetica,sans-serif;">I really love sweet and spicy foods and sauces as well as my brother, that's why I've got this recipe from <i><b>foodmayhem.com</b></i></span>.<span style="font-family: Arial,Helvetica,sans-serif;">Thanks to them. God bless and more hot and spicy recipes to come.</span>Eric Johnhttp://www.blogger.com/profile/10013186999839822698noreply@blogger.com0tag:blogger.com,1999:blog-8008670353077209211.post-66113632328518319622011-06-05T00:12:00.000-07:002011-06-05T00:12:48.915-07:00Fruit Compote<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-0m1EDpk3pPo/Tesqjw7ztuI/AAAAAAAAADU/XiiXAs7NuaA/s1600/fruit.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-0m1EDpk3pPo/Tesqjw7ztuI/AAAAAAAAADU/XiiXAs7NuaA/s1600/fruit.jpeg" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><i><span class="rg_ctlv"><span id="rg_hr">image courtesy of</span></span><b><span class="rg_ctlv"><span id="rg_hr"> yourpersonalgourmet.com</span></span></b></i></td></tr>
</tbody></table><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><b>Ingredients:</b></i></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1 - pineapple, cut into fourths and pared</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">2 - cups sugar</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">2 - cups water</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">6 - whole cloves</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1 - stick cinnamon</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">3 - apple cut into fourths</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">3 - peaches cut into fourths</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1 - tbsp. grated lime peel</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4- cup lime juice</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><b>Procedure:</b></i></span></div><div style="text-align: left;"><br />
</div><ul><li><span style="font-family: Arial,Helvetica,sans-serif;"><i><b> </b></i> Cut each piece of pineapple into 1/2 inch slices. Mix sugar, water, cloves and cinnamon into 4-quart Dutch oven. Heat to boiling; stir pineapple and remaining ingredients.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Heat to boiling; reduce heat. Cover and simmer 10 minutes. Remove from heat; cool slightly. Cover and refrigerate until cold.</span></li>
</ul><span style="font-family: Arial,Helvetica,sans-serif;"> <i><b>Good for 8 servings.</b></i></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><i><b>Book: Betty Crocker's Southwest Cooking</b><b> </b></i></span>Eric Johnhttp://www.blogger.com/profile/10013186999839822698noreply@blogger.com0tag:blogger.com,1999:blog-8008670353077209211.post-83509738318156509422011-06-05T00:02:00.000-07:002011-06-05T00:02:17.580-07:00Guava Paste and Cream Cheese<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-r8mEWpshPa4/Teso4oG3zJI/AAAAAAAAADQ/ysGh6MxiYSg/s1600/guave+and+paste+and+cream+cheese.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-r8mEWpshPa4/Teso4oG3zJI/AAAAAAAAADQ/ysGh6MxiYSg/s1600/guave+and+paste+and+cream+cheese.jpeg" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><i><span class="rg_ctlv"><span id="rg_hr">image courtesy of</span></span><b><span class="rg_ctlv"><span id="rg_hr"> foodmayhem.com</span></span></b></i></td></tr>
</tbody></table><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i><b>Ingredients:</b></i></span></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 - package (3 oz.) cream cheese</span></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">4 - oz. guava paste</span></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i><b>Procedure:</b></i></span></span></div><div style="text-align: left;"><br />
</div><ul><li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Cut cream cheese into fourths. Cut guava paste into 8 thin slices. Place each cream cheese between 2 slices guava paste. Serve with cookies if desired.</span></span></li>
</ul><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i><b> </b><b>Good for 4 servings </b></i>.</span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i><b>Book: Betty Crocker's Southwest Coking </b></i></span></span>Eric Johnhttp://www.blogger.com/profile/10013186999839822698noreply@blogger.com0tag:blogger.com,1999:blog-8008670353077209211.post-78033964126387435442011-06-02T23:51:00.000-07:002011-06-02T23:51:06.163-07:00Sea Bass in Cilantro with Lemon<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ZmhBM9FJRBo/TeiA7VDYu6I/AAAAAAAAADM/0-7GwmQB4-w/s1600/sea+bass.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-ZmhBM9FJRBo/TeiA7VDYu6I/AAAAAAAAADM/0-7GwmQB4-w/s1600/sea+bass.jpeg" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><i><span class="rg_ctlv"><span id="rg_hr">image courtesy of</span></span><b><span class="rg_ctlv"><span id="rg_hr"> foodrepublik.com</span></span></b></i></td></tr>
</tbody></table><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">2 - lbs. sea bass or red snapper fillets, cut into 8 serving pcs.</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><b> </b>1 - cup milk</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1 - tsp. ground cumin</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1 - large onion, finrly chopped (about 1 cup)</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 - cup vegetable oil</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1 - cup finely chopped canned green chilis</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">1/4-1/2 <span style="font-size: small;">cup snipped fresh cilantro</span></span></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">3/4 - tsp. salt</span></span></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">1/4 - tsp. pepper</span></span></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">Lime or Lemon</span></span></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;"> </span></span></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;"><b>Procedure:</b></span></span></span></div><div style="text-align: left;"><br />
</div><ul><li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">Place fish fillets in shallow glass or plastic dish. Mix milk and cumin; pour over fis. Cover and refrigerate 1 hour.</span></span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">Cook and stir onion in oil in 2-quart saucepan until tender. Stir in remaining ingredients except fish and lime or lemon. Heat to boiling; reduce heat. Simmer uncovered until thickened, about 10 minutes.</span></span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">Heat oven to 350 degrees. Drain fish; pat dry. Place 1 pc. fish on each of 8-inch squares heavy duty aluminum foil. Spoon some onion mixture onto fish. Fold foil over fish; seal securely. Place foil packets in ungreased jelly roll pan, 15 <span style="font-size: x-small;">1/2 <span style="font-size: small;">x 10 <span style="font-size: x-small;">1/2<span style="font-size: small;"> x 1 inch. Bake until fish flakes easily with fork, 25 to 30 minutes. Serve with lemon or lime.</span></span></span></span></span></span></span></li>
</ul><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;"> <i><b>Good for 8 servings.</b></i></span></span></span></span></span></span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;"><i><b>Book: Betty Crocker's Southwest Cooking </b></i> </span></span></span></span></span></span></span><br />
<div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></div>Eric Johnhttp://www.blogger.com/profile/10013186999839822698noreply@blogger.com0tag:blogger.com,1999:blog-8008670353077209211.post-78844623121848867162011-06-02T23:31:00.000-07:002011-06-02T23:31:04.975-07:00Plum barbecue Sauce<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-dU5CLpRJumY/Teh8zee0qNI/AAAAAAAAADI/R0_j6eQdtOU/s1600/pl.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-dU5CLpRJumY/Teh8zee0qNI/AAAAAAAAADI/R0_j6eQdtOU/s1600/pl.jpeg" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><i><span class="rg_ctlv"><span id="rg_hr">image courtesy of </span></span><b><span class="rg_ctlv"><span id="rg_hr">cookingwithmichele.blogspot.com</span></span></b></i></td></tr>
</tbody></table><div style="text-align: center;"><i><b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">All manner of game, four footed and winged alike, are delicious with this sweet-and-sour sauce.</span></span></b></i></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><i><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>I</b></span></span></i><i><b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">ngredients:</span></span></b></i></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 - small onion, finely chopped (about 1/4 cup)</span></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/4 - margarine or butter</span></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/4 - cup chile sauce</span></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 - tsp. Dijon-Style mustard</span></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 - can (16 1/2 oz.) purple plums, drained, pitted and finely chopped </span></span><i><b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> </span></span></b></i></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 - can (6 oz.) frozen lemonade concentrate, thawed</span></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Procedure:</b></span></span></div><div style="text-align: left;"><br />
</div><ul><li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Cook onion into margarine in 2-quart saucepan, stirring occasionally, until tender, about 2 minutes. Stir in remaining ingredients.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> </b>Heat to boiling; reduce heat to low. Simmer uncovered 15 minutes, stirring occasionally.</span></span></li>
</ul><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i><b>Good for 2 cups sauce.</b></i></span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i><b>Book: Betty Crocker's Southwest Cooking</b></i><i><b> </b></i></span></span><br />
<div style="text-align: left;"><br />
</div><div style="text-align: left;"><i><b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> </span></span></b></i></div>Eric Johnhttp://www.blogger.com/profile/10013186999839822698noreply@blogger.com0tag:blogger.com,1999:blog-8008670353077209211.post-1622283707923801132011-06-02T23:17:00.000-07:002011-06-02T23:17:08.009-07:00Grilled Cornish Hens<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-EmbsiadRvnE/Teh52eAmGvI/AAAAAAAAADA/iXipM8hdrDw/s1600/grilled+cornish+hens.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="156" src="http://3.bp.blogspot.com/-EmbsiadRvnE/Teh52eAmGvI/AAAAAAAAADA/iXipM8hdrDw/s320/grilled+cornish+hens.jpeg" width="320" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><i>image courtesy of <b>ifood.tv</b></i></td><td class="tr-caption" style="text-align: center;"><i><b> </b></i></td></tr>
</tbody></table><div style="text-align: left;"><b><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></b></div><div style="text-align: left;"><b><span style="font-family: Arial,Helvetica,sans-serif;"> </span></b></div><div style="text-align: left;"><b><span style="font-family: Arial,Helvetica,sans-serif;"></span></b><span style="font-family: Arial,Helvetica,sans-serif;"><i><b>Plum Barbecue Sauce (see Sauce label)</b></i></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">3 - Rock Cornish hens (about 1 <span style="font-size: x-small;">1/4 <span style="font-size: small;">lbs. each)</span></span></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;"><b>Procedure:</b></span></span></span></div><div style="text-align: left;"><br />
</div><ul><li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">Prepare</span></span><i><b> </b></i></span><span style="font-family: Arial,Helvetica,sans-serif;"><i><b>Plum Barbecue Sauce (see Sauce label); </b></i>reserve. Cut hens lengthwise into halves. Place bones sides down on grill. Cover and grill 5 to 6 inches from medium coals 35 minutes.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Turn hens. Cover and grill, turning and brushing with </span><span style="font-family: Arial,Helvetica,sans-serif;"><i><b>Plum Barbecue Sauce (see Sauce label) </b></i>2 to 3 times, until done, 25 to 35 minutes. Heat any remaining sauce, and serve with hens.</span></li>
</ul><span style="font-family: Arial,Helvetica,sans-serif;"><i><b>Good for 6 servings.</b></i></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><i><b>Book: Betty Crocker's Southwest Cooking </b></i></span>Eric Johnhttp://www.blogger.com/profile/10013186999839822698noreply@blogger.com0tag:blogger.com,1999:blog-8008670353077209211.post-5169938398056963352011-06-02T23:02:00.000-07:002011-06-02T23:02:59.135-07:00Black Beans Relish<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><b>This is a dramatic relish: dark, with bright red pieces of bell pepper and tomato. Serve it with tortillas, salads, and simple grilled chicken or poached fish</b></i></span></span><b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">.</span></span></b><br />
<br />
<b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></span></b><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 - can (15 oz.) black beans, rinsed and drained</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 - medium tomato, finely chopped (about 3/4 cup)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 - serrano chilli, seeded and finely chopped</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 - cup chopped red bell pepper</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 - cup finely chopped red onion</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 - tbsp. white wine vinegar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 - tbsp. vegetable oil</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 - tsp. salt</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Procedure:</b></span><br />
<ul><li><span style="font-family: Arial,Helvetica,sans-serif;"><b> </b></span><span style="font-family: Arial,Helvetica,sans-serif;">Mix all ingredients. Cover and refrigerate until chilled, about 1 hour.</span></li>
</ul><span style="font-family: Arial,Helvetica,sans-serif;"><b> </b><i><b>Good for 2<span style="font-size: x-small;"> 1/2 <span style="font-size: small;">relish.</span></span></b></i></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><i><b><span style="font-size: small;">Book: Betty Crocker's Southwest Cooking</span></b></i><i><b><span style="font-size: x-small;"><span style="font-size: small;"> </span></span> </b></i></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b> </b></span>Eric Johnhttp://www.blogger.com/profile/10013186999839822698noreply@blogger.com0tag:blogger.com,1999:blog-8008670353077209211.post-90528424910723930222011-06-02T22:40:00.000-07:002011-06-02T22:48:23.289-07:00Santa Fe Chicken<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-DkmpLcLe0G8/TehyOh5q2AI/AAAAAAAAAC8/SoWc3gTyoh0/s1600/santa+fe.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-DkmpLcLe0G8/TehyOh5q2AI/AAAAAAAAAC8/SoWc3gTyoh0/s1600/santa+fe.jpeg" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><i><span class="rg_ctlv"><span id="rg_hr">image courtesy of </span></span><b><span class="rg_ctlv"><span id="rg_hr">kraftrecipes.com</span></span></b></i></td></tr>
</tbody></table><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><b><i>Black Bean Relish (see Sauce Label)</i></b></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">8 - boneless,skinless, chicken breast halves</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 - cup vegetable oil</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">2 - tbsp. lime juice</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 - tsp. salt</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 - tsp. pepper</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">2 - cloves garlic</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1 - medium onion, finely chopped (about 1/4 cup)</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1 - can (14 oz.) artichoke hearts, drained and cuts into fourths</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span><span style="font-family: Arial,Helvetica,sans-serif;"><b>Procedure:</b></span><br />
<ul><li><span style="font-family: Arial,Helvetica,sans-serif;"><b> </b>Prepare </span><span style="font-family: Arial,Helvetica,sans-serif;"><b><i>Black Bean Relish (see Sauce Label); </i></b>reserve. Place chicken breast in shallow glass or plastic dish. Mix remaining ingredients except artichoke hearts; pour over chicken. Cover and refrigerate.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Set oven control to broil. Remove chicken from marinade; reserve marinade. Place chicken in greased broiler pan (without rack); brush with marinade. Broil chicken with tops about 4 inches from heat until light brown, about 10 minutes.</span></li>
<li style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">Turn chicken; brush with marinade. Arrange artichoke hearts around chicken. Broil until chicken is done, 8 to 11 minutes longer. Serve with </span><span style="font-family: Arial,Helvetica,sans-serif;"><b><i>Black Bean Relish (see Sauce Label). </i></b></span></li>
</ul><span style="font-family: Arial,Helvetica,sans-serif;"><b> <i>Good for 8 servings.</i></b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b><i><br />
</i></b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b><i>Book: Betty Crocker's Southwest Cooking</i></b></span></div><ul></ul><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></div>Eric Johnhttp://www.blogger.com/profile/10013186999839822698noreply@blogger.com0tag:blogger.com,1999:blog-8008670353077209211.post-46299186634069807532011-06-01T22:20:00.000-07:002011-06-01T22:20:02.436-07:00Caramel Sauce<div class="MsoNoSpacing" style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-nazKel1RnzY/TecdW591JSI/AAAAAAAAAC4/_wJiwDoSPSg/s1600/caramel.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-nazKel1RnzY/TecdW591JSI/AAAAAAAAAC4/_wJiwDoSPSg/s1600/caramel.jpeg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="rg_ctlv"><span id="rg_hr">image courtesy of </span></span><b><span class="rg_ctlv"><span id="rg_hr">qwikstep.eu</span></span></b></i></td></tr>
</tbody></table><b><br />
</b></div><div class="MsoNoSpacing" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNoSpacing" style="font-family: Arial,Helvetica,sans-serif;"><b><i>Ingredients:</i></b></div><div class="MsoNoSpacing" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNoSpacing" style="font-family: Arial,Helvetica,sans-serif;">1 - cup packed brown sugar</div><div class="MsoNoSpacing" style="font-family: Arial,Helvetica,sans-serif;">1/2 - cup whipping cream</div><div class="MsoNoSpacing" style="font-family: Arial,Helvetica,sans-serif;">ΒΌ - cup cor syrup</div><div class="MsoNoSpacing" style="font-family: Arial,Helvetica,sans-serif;">1 - tbsp. margarine or butter</div><div class="MsoNoSpacing" style="font-family: Arial,Helvetica,sans-serif;">2 - tsp. ground cinnamon</div><div class="MsoNoSpacing" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNoSpacing" style="font-family: Arial,Helvetica,sans-serif;"><b><i>Procedure:</i></b></div><div class="MsoNoSpacing" style="font-family: Arial,Helvetica,sans-serif;"><ul><li>Heat all ingredients to boiling over medium heat, stirring constantly; reduce heat to low.</li>
<li>Simmer uncovered 5 minutes.</li>
</ul></div>Eric Johnhttp://www.blogger.com/profile/10013186999839822698noreply@blogger.com0tag:blogger.com,1999:blog-8008670353077209211.post-32151974843446838822011-06-01T22:12:00.000-07:002011-06-01T22:12:02.320-07:00Pecan-breaded Lamb Chops<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-6gWLDm_o9xY/TecYg2nGxyI/AAAAAAAAAC0/bXNSQONqMhs/s1600/lamb.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-6gWLDm_o9xY/TecYg2nGxyI/AAAAAAAAAC0/bXNSQONqMhs/s1600/lamb.jpeg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>image courtesy of <b>ifood.tv</b></i></td><td class="tr-caption" style="text-align: left;"><i><b> </b></i></td></tr>
</tbody></table><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 - egg white</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 - tbsp. Dijon-style mustard</span></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">1/2 - cup finely <span style="font-family: Arial,Helvetica,sans-serif;">chopped pecans</span></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 - cup soft bread crumbs (about 1 1/3 slices bread)</span></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 - clove garlic, finely chopped</span></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">6 - lamb loin or shoulder chops, about 1 3/4 inch thick</span></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2 - tbsp. veg. oil</span></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2 - tbsp. brandy</span></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Procedure:</b></span></span></div><div style="text-align: left;"><br />
</div><ul><li style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><b> </b>Beat egg white slightly in small bowl; stir in mustard. Mix pecans, bread crumbs and garlic. Dip lamb chops</span> into mustard mixtures; coat with pecan mixture.</li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Heat oil in 10 inch skillet until hot. Cook lamb in oil over low heat until deep golden brown, about 10 minutes on each side. Remove from heat ; immediately sprinkle brandy around lamb in skillet.</span></li>
</ul><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b> <i>Good for 6 servings.</i></b></span></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b><i><br />
</i></b></span></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b><i>Book: Betty Crocker's Southwest Cooking</i></b></span></span></div>Eric Johnhttp://www.blogger.com/profile/10013186999839822698noreply@blogger.com0tag:blogger.com,1999:blog-8008670353077209211.post-52231354097786492792011-06-01T21:48:00.000-07:002011-06-01T21:50:27.748-07:00Spicy Texas Barbecue Sauce<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-3uhLgQ6Ukrc/TecTNaMwvaI/AAAAAAAAACs/EN91XFb8x_U/s1600/spicy+sauce.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-3uhLgQ6Ukrc/TecTNaMwvaI/AAAAAAAAACs/EN91XFb8x_U/s200/spicy+sauce.jpeg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="rg_ctlv"><span id="rg_hr"><i>image courtesy of </i></span></span><i><b><span class="rg_ctlv"><span id="rg_hr">incredifood.com</span></span></b></i></td></tr>
</tbody></table><b><span style="font-family: Arial,Helvetica,sans-serif;"> </span></b><span style="font-size: x-small;"><b><span style="font-family: Arial,Helvetica,sans-serif;"><i>Here is a gutsy sauce made specially for beef and pork. Like all barbecue sauces, it is meant to be used generously.</i></span></b></span><br />
<br />
<b><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></b><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 - cup catsup</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 - packed brown sugar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 - cup lime juice</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2-3 - tbsp. ground red chillies</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 - tbsp. veg. oil</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 - tbsp. Worcestershire sauce</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> 3 - medium onions, chopped</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 - jalapeno chillies, seeded and finely chopped</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 - cloves garlic, finely chopped</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 - can (12 oz.) tomato paste</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 - can (12 oz.) beer</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Procedure:</b></span><br />
<ul><li><span style="font-family: Arial,Helvetica,sans-serif;"><b> </b>Heat all ingredients to boiling in a 2-quart saucepan; reduce heat low. cover and simmer 1 hour, stirring occasionally<b>. </b></span></li>
</ul><span style="font-family: Arial,Helvetica,sans-serif;"><b> </b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b> <i>Good for 5 cups sauce.</i></b></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b><i>Book: Betty Crocker's Southwest Cooking </i></b></span><br />
<ul></ul><span style="font-family: Arial,Helvetica,sans-serif;"> </span>Eric Johnhttp://www.blogger.com/profile/10013186999839822698noreply@blogger.com0tag:blogger.com,1999:blog-8008670353077209211.post-66167650366321783792011-06-01T21:34:00.000-07:002011-06-01T21:34:59.186-07:00Spicy Texas Spareribs<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-5okl6K726Lo/TecQiS5xvxI/AAAAAAAAACo/4bz8FDQoVUs/s1600/spareribs.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-5okl6K726Lo/TecQiS5xvxI/AAAAAAAAACo/4bz8FDQoVUs/s1600/spareribs.jpeg" /></a></td></tr>
<tr style="font-family: inherit;"><td class="tr-caption" style="text-align: center;"><span class="rg_ctlv"><span id="rg_hr"><i>image courtesy of </i></span></span><i><b><span class="rg_ctlv"><span id="rg_hr">incredifood.com</span></span></b></i></td></tr>
</tbody></table><div style="text-align: left;"><b><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></b></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><i><b><span style="font-family: Arial,Helvetica,sans-serif;">Spicy Texas Barbecue Sauce</span></b></i></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">4 1/2 - lbs. fresh pork, spareribs, cut into serving pcs.</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1 - lemon sliced</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1 - large onions</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Procedure:</b></span></div><ul><li><span style="font-family: Arial,Helvetica,sans-serif;"><b> </b></span><span style="font-family: Arial,Helvetica,sans-serif;">Prepare </span><i><b><span style="font-family: Arial,Helvetica,sans-serif;">Spicy Texas Barbecue Sauce; </span></b></i><span style="font-family: Arial,Helvetica,sans-serif;">reserve. Heat oven to 325 degree. Place pork spareribs, meaty sides up, on rack in shallow roasting pan. Place lemon and onoin slices on pork. Cover and bake for 2 hours.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Pour 2 cups of the </span><i><b><span style="font-family: Arial,Helvetica,sans-serif;">Spicy Texas Barbecue Sauce </span></b></i><span style="font-family: Arial,Helvetica,sans-serif;">over pork. bake uncovered, brushing with sauce 2 to 3 times, until done, about 2 hours longer. Heat any remaining sauce and serve with pork. </span></li>
</ul><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><b>Good for 6 servings.</b></i></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><b>Book: Betty Crocker's Southwest Cooking</b></i><i><b> </b></i> </span><b><span style="font-family: Arial,Helvetica,sans-serif;"> </span></b></div>Eric Johnhttp://www.blogger.com/profile/10013186999839822698noreply@blogger.com0tag:blogger.com,1999:blog-8008670353077209211.post-70474648896137126122011-06-01T21:23:00.000-07:002011-06-01T21:23:34.752-07:00Spicy Pork Roast<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-BTGief2M7bI/TecN909_P6I/AAAAAAAAACk/8Ignlw7HwIo/s1600/pork+roast.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-BTGief2M7bI/TecN909_P6I/AAAAAAAAACk/8Ignlw7HwIo/s1600/pork+roast.jpeg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="rg_ctlv"><span id="rg_hr">image courtesy of </span></span><b><span class="rg_ctlv"><span id="rg_hr">foodnetwork.co.uk</span></span></b></i></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 - cup sugar</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1 - tsp. ground red chillies</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1 - tsp. dried oregano leaves</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 - tsp. pepper</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">2 - lb. pork boneless loin roast</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Procedure:</b></span></span><br />
<br />
<ul><li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b> </b></span></span><span style="font-family: Arial,Helvetica,sans-serif;">Mix sugar, ground red chillies, oregano and pepper; rub over pork roast. Cover and refrigerate within 30 minutes.</span></li>
<li style="font-family: Arial,Helvetica,sans-serif;"> Heat oven 325 degree Celsius. Place pork, fat side up on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork and does not rest in fat. Roast uncovered until thermometer registers 170 degree, about 2 hours.</li>
</ul><div style="font-family: Arial,Helvetica,sans-serif;"><i><b>Good for 6 servings.</b></i></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><i style="font-family: Arial,Helvetica,sans-serif;"><b>Book: Betty Crocker's Southwest Cooking </b></i> </div>Eric Johnhttp://www.blogger.com/profile/10013186999839822698noreply@blogger.com0tag:blogger.com,1999:blog-8008670353077209211.post-5064768823664011752011-05-24T06:49:00.000-07:002011-06-01T20:25:35.200-07:00Mexican Chicken<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-shTwmKE2noQ/Tdu1Crlb0xI/AAAAAAAAAB8/liqsKMN3nzU/s1600/flickr.com+mex+chick.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-shTwmKE2noQ/Tdu1Crlb0xI/AAAAAAAAAB8/liqsKMN3nzU/s1600/flickr.com+mex+chick.jpeg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
<a name='more'></a>image courtesy of <i><b><span style="color: blue;">flickr.com</span></b></i></td></tr>
</tbody></table><div style="text-align: left;"><span style="font-size: small;"><i><span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span></i></span></div><div style="text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: small;">1 - med. onion, thinly sliced</span></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/2 - cup vegetable oil</span><br />
<span style="font-size: small;">12 - pitted green olives</span><br />
<span style="font-size: small;">4 - med. Tomatoes</span><br />
<span style="font-size: small;">4 - stalks celery, chopped</span><br />
<span style="font-size: small;">2 - cloves garlic, finely chopped</span><br />
<span style="font-size: small;">2 - bay leaves</span><br />
<span style="font-size: small;">1/2</span><span style="font-size: small;"> - cup water</span><span style="font-size: small;"> </span><br />
<span style="font-size: small;">2 - tbsp. capers</span><br />
<span style="font-size: small;">1 - tbsp. dried oregano leaves</span><span style="font-size: small;"> </span><br />
<span style="font-size: small;">1 - tsp. salt</span><br />
<span style="font-size: small;">1/4 - tsp. pepper</span><br />
<span style="font-size: small;">6 - boneless chicken breast or any part desired</span><span style="font-size: small;"> </span><br />
<div class="MsoNoSpacing" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">8 - oz. mushrooms, sliced</span><br />
<br />
<div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><i><b>Procedure:</b></i></span><br />
<ul><li><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Cook and stir onion in oil in 10inch skillet until tender. stir in remaining ingredients except chicken breast and mushrooms. heat to boiling; reduce heat. simmer uncovered 30 minutes.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Place chicken, skin sides up, in single layer in skillet. cover and cook over medium-low heat 30 minutes. add mushrooms; cover and cook until chicken is done, about 15 minutes longer. </span><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><br />
</span></li>
</ul><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><i><b> Good for 6 servings.</b></i></span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><i><b>Book: Betty Crocker's Southwest Cooking</b></i></span></div></div><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> </span></div><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> </span><br />
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</div>Eric Johnhttp://www.blogger.com/profile/10013186999839822698noreply@blogger.com0