Ingredients 1/2 med tomato, seeded, chopped 2 jalapeno or serrano chiles, trimmed, seeded, and finely minced 1/2 med red onion, diced 1 med mango, seeded, skinned, diced 1 medium papaya, seeded, skinned and diced to 1/8″ pieces 1/4 medium pineapple, seeded, skinned & diced to 1/8″ pieces 1/3 cups red wine vinegar 2 tbsp olive oil 1/4 cups cilantro or mint leaves, roughly chopped How to prepare Combine all ingredients and keep at room temperature to serve immediately. Makes 4 servings. Share/Bookmark
Ingredients 3 cups cucumbers, chopped seeded peeled 1 cup green onion, chopped 3/4 cup radishes, chopped 1/4 cup fresh mint, chopped 3 tbsp fresh ginger, minced & peeled 3 tbsp fresh lime juice 2 tbsp sugar 1 tbsp minced garlic 1 tsp minced garlic 1 1/2 tsp sesame chili oil How to prepare Combine all ingredients in lg bowl season with salt cover and refrigerate until Juicy, about 1 hour stir before serving cold. Share/Bookmark
http://www.youtube.com/v/iEf6rGBCsuw?version=3&f=videos&app=youtube_gdata Chef Jill works her magic to create the ultimate Mexican lasagna experience, while Chef Aida goes for something completely different. Both chefs work in fresh veggies, spices and an alternative to the heavy cheese, so their dishes come out tasting great with flavors that evoke the Cinco de Mayo spirit. Link: Recipe Rehab – Cinco De Mayo Favorites Wtihout The Fat: Cook-Off Share/Bookmark
Ingredients 1 cooked 9″ pie crust 1 vidalia onion, chopped 1 cup raw shrimp, peeled 3/4 cup crab meat 3 eggs 1 1/2 cup milk salt and pepper 1/4 tsp mace butter How to prepare Saut in butter the onion and shrimp until the shrimp are curled and pink and the onions translucent. Then pour in the crab meat and stir. Pour the mixture in the bottom of the pie crust. Beat together the eggs, milk, salt, pepper and mace. Pour the frothy mixture over the seafood. Liberally dot the surface with butter. Bake in a 375- Share/Bookmark
Ingredients 4 oz salmon fillet, fresh – skinned 1/2 cup white wine, dry 1 tbsp olive oil 2 tbsp cognac pinch salt & pepper 4 oz smoked salmon 6 tbsp butter, unsalted Slice toast, warm How to prepare 1. Cut the fresh salmon into bite-sized pieces. In a small saucepan combine the salmon and wine, and bring slowly to a boil over medium heat. Remove from the heat and drain the salmon, discarding the wine. 2. In a small saucepan heat the olive oil and add the salmon. Cook gently over medium heat for about 5 minutes. Do not let it brown. Add the cognac, salt and pepper. Remove from the heat...
Ingredients 1/4 cup mustard seed 1/2 cup vinegar 1/4 cup water 2 tbsp flour 2 tsp sugar 1/2 tsp salt 1/4 tsp celery seed 1/8 tsp ground nutmeg 1/8 tsp turmeric How to prepare Grind the mustard seed in a blender at med speed about 5 seconds. Add the vinegar and water and blend at high speed until smooth. Pour into a sm saucepan; stir in remaining ingredients and cook. Stir over medium-low heat just until mixture comes to a boil and thickens. Pour the mustard into a container, cover and refrigerate. Share/Bookmark
Ingredients 8 oz cooked salmon (or a 7 oz can) 1/3 cup celery, chopped 1/4 cup green onion, minced 1/4 cup radishes, chopped 3 tbsp tarragon mustard sauce (look up) 2 tbsp fresh parsley, minced 1 tsp lemon juice Lettuce leaves How to prepare 1. Flake salmon into bite-size pieces. 2. Combine salmon with celery, onion and radishes in bowl; set aside. 3. Combine tarragon-mustard sauce, parsley, and lemon juice in bowl and stir well. Add to salmon mixture; toss gently to coat. Cover and chill. 4. Serve on lettuce-lined plates. Makes 4 servings. For this recipe you may use leftover salmon, canned salmon,...
Ingredients 1 lb ricotta 2 egg yolks, beaten 1/4 tsp vanilla 1 tsp maple syrup 1 tsp lemon rind, grated 2 tsp lemon juice 2 eggs, beaten 1/4 tsp cinnamon, ground 1/4 tsp vanilla 2/3 cup whole milk 8 slices french bread 1 tbsp butter 1 cup whipped cream 2 cups fresh strawberries, sliced Hot maple syrup How to prepare Combine the ricotta, the egg yolks, the first measure of vanilla, the maple syrup, the lemon rind and the lemon juice. Set aside. Beat the whole eggs with the cinnamon and the second measure of vanilla in a shallow dish. Add the milk to the dish. Beat again. Preheat a med size (10″)...
Ingredients 2 tbsp brown sugar 1 tbsp paprika 1/4 tsp chili powder 1 tsp dry mustard 1/2 tsp salt 1/4 tsp red pepper (or to taste) 2 tbsp worcestershire sauce 1/4 cup cider vinegar 1 cup tomato sauce 1/4 cup ketchup 1/4 cup water How to prepare Combine everything and simmer for 15 minutes. Refrigerate overnight, if possible. Serve on the side with the ribs. Share/Bookmark
