You’ll Need:Serves 4 1 large foil roasting bag 1 fresh whole salmon* 2 cups fresh pineapple chunks, drained 1 cup salted butter, softened 3 tablespoons fresh parsley, chopped 1 tablespoon fresh chives, chopped 1 shallot, finely chopped 2 teaspoons coarsely ground black pepper 1 teaspoon dried cayenne pepper Parsley sprigs
You’ll Need:1 cup papaya pulp 1/2 cup banana, sliced 1 cup guava juice 2/3 cup pineapple juice, unsweetened 2 tbsp lemon juice 1/3 cup sugar Crushed iceDirections : Combine papaya, banana, guava, pineapple and lemon juices, and sugar in blender. Blend 2 minutes until thoroughly mixed. Pour in tall glass
You’ll Need:1 1/2 lb Swordfish steaks’ 1″ thick 1/4 tsp salt 1/4 cup lime juice ds cayenne pepper 2 tbsp olive oil 1 garlic clove; crushed 1 tsp fresh ginger, finely chopped 1 lime, cut in wedgesDirections : Cut large fish steaks into pieces. Mix remaining ingredients in shallow glass
You’ll Need:5 tablespoons butter 1/2 cup granulated sugar 1/2 cup firmly packed light brown sugar 1 large egg 2 egg whites 1 teaspon vanilla extract 1 1/2 cups mashed, very ripe banana 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon baking powder 1/2 cup
You’ll Need:2 teaspoons vegetable oil 12 ounces flounder fillets or other white fish Dash of salt 1/2 teaspoon lemon juice 1/4 small, fresh pineapple, pared and coarsely chopped Dash of pepperDirections : Heat oil in medium skillet. Sprinkle both sides of fillets with salt and pepper. Add fillets to skillet
You’ll Need:1 cup unsweetened cocoa powder 1 cup sugar 1/4 cup instant espresso powder 1 tbsp vanilla 6 cups milk 2 cups half-and-halfDirections : In a large heavy saucepan combine the cocoa powder, the sugar, the espresso powder, the vanilla, a pinch of salt, and 1 cup cold water and
You’ll Need:19 oz can peaches; undrained 1/4 cup packed brown sugar 1/4 cup vinegar 1/4 cup catsup or tomato sauce 2 tbsp soy sauce 2 garlic cloves; minced 1 tsp Mustard powder 2 tsp Fresh ginger root; minced 1 Jalapeno; chopped 1 tsp hot pepper sauceDirections : Put all the
You’ll Need:1 Package crescent rolls 4 beaten eggs 1 LB. sausage ( fried ) 2 cups hashbrown potatoes ( frozen) 2 cups shredded cheddar cheeseDirections : roll/spread crescent rolls out flat in ungreased 13 by 9 pan. pour beaten eggs over dough. spread fried sausage over eggs. add hashbrown potatoes
