Recipes (Most Popular)
From the island of Guam, this sauce can be as spicy or as mild as you'd like.
This is not an exact recipe because most of the ingredients are fresh.. Depending on how hot the jalapeno is, you may only want to use one pepper, substitute another kind of pepper, add more lemon, decrease the soy sauce etc... Just play with it and have fun.
I mostly use this as a replacement for mayonnaise on all of my sandwiches. I also use it as a dip with pita chips or homemade whole wheat tortilla strips.
Butternut squash and risotto should make a perfect culinary couple, but too often the squash and rice never become properly intertwined. The squash is reduced to overly sweet orange blobs or the whole dish becomes a gluey squash paste. We wanted to find a way to integrate the flavor of the squash with the risotto but still preserve their individual personalities—to create a creamy, orange-tinged rice fully infused with deep (but not overly sweet) squash flavor.
We started with our basic risotto recipe, then addressed the squash. When added to the rice at the beginning, the squash ended up as squash paste; if we waited until the end, it never integrated properly with the rice. We decided to brown the diced squash in a skillet (oven- roasting made it too sweet) and set it aside while we sautéed the aromatics and toasted the rice. We added only half of the squash with the first addition of liquid. This squash broke down somewhat during cooking and infused the rice with its flavor; the remaining squash, added when the rice was finished, retained its shape and texture. Chicken broth cut with water was the basis of the liquid, but we simmered the squash seeds and fibers in it to intensify the squash flavor. And white wine balanced the squash’s sweetness. This creamy risotto had deep squash flavor and pleasing textures.
I love cheese enchiladas, but needed to make a healthier version. With seasoned brown rice and black beans, this is much lighter but still very flavorful and filling. Would be good with a few chopped olives added too.
1 serving is 2 enchiladas.
I use a rice cooker to make the seasoned rice so the measurements aren't exact, but the rice could probably be easily adapted to the stovetop.
Not a crispy cookie, it is softer and chewier. My family likes them better than store bought. These are made with Splenda and Egg Beaters, so they are low in calories and fats. Makes 24 cookies...you can have 2 or 3 to satisfy that cookie craving! I hope you like them!
These cookies satisfy my need for something sweet, and I don't even need icing on them. They are a cross between a cookie and a biscotti-type cracker..real good!
Sweet and Spicy, spices should actually be "to taste". I like a hotter (spicier) taste, so I like to put on more chili powder and pepper.
I serve this as a side dish to tuna burgers, but it is a great base for a main dish salad if you add some extras.
I have flan pans sold by Pampered Chef which I used to make these cakes. They are perfect for the holiday season.