Chapter no 3: Appetizer
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Chunky PALEO Guacamole
It is a perfect snack recipe, which combines heat of different spice. The jalapeño pepper gives recipe a perfect kick.
Prep Time: 35 Minutes
Yield: 4 servings
Ingredients
• 4 avocados, peeled and pitted
• 2 lime, juiced
• 2 jalapeno pepper, diced
• 2 clove garlic, minced
• 2 small onion, minced
• 2 roma tomato, seeded and diced
• 1 tablespoon chopped fresh cilantro
• salt and ground black pepper to taste
Directions
1. Take a bowl, and add in avocados and squeeze limejuice on top
2. Now, mash the avocados by fork.
3. Add in the jalapeno, garlic, onion, tomatoes, cilantro, salt, pepper and mix well. Serve and enjoy.
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Killer Crackers
These little snack / appetizers are a perfect treat to enjoy just before any meal plan.
Cooking Time: 5 minutes
Yield: 4 servings
Ingredients
• 2 pounds ziti pasta
• 2 onions, chopped
• 4 pounds lean ground beef
• 25 jars spaghetti sauce
• 8 ounces provolone cheese, sliced
• 2 cups sour cream
Directions
1. Take a large pot and boil water in it. Add the pasta and cook until done (it took about 10 minutes)
2. Take a large skillet and sauté onions in it. Add ground beef and heat it. Add in the spaghetti sauce and cook for about 10 minutes
3. Now, preheat the oven at 300 degree F. No grease the oil in the baking dish and layer ziti pasta then add cheese, sour cream and sauce mixture
4. End up by putting the ziti pasta at the top.
5. Bake in oven for 20 minutes, then serve and enjoy
http://allrecipes.com/Recipe/Killer-Crackers/De...
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...to taste
• sea salt to taste
Directions
1. Boil and peel the eggs and cut in half lengthwise. Separate the yolks from the eggs and place in the separate bowl
2. Now, add it in the sauce, lemon juice, black pepper
3. Now, fill the eggs whites with this prepared mixture
4. Serve and enjoy
Endive and Salmon Poppers
It is one of the low-fat PALEO friendly snacks. In this recipe, endives are top with smoked salmon and garnished with black pepper seasonings.
Cooking Time: 10 minutes
Yield: 4 servings
Ingredients
• 4 heads endive, washed
• 6 oz. of smoked salmon
• 2 red onion, minced
• 2 avocado, slice
• freshly ground black pepper and salt, to taste
• coconut oil
Directions
1. First, wash the endive and separate the leaves
2. Top the leaves with the salmon and sprinkle salt and pepper on the top.
3. Now, at the end drizzle coconut oil. Serve and enjoy
A quesadilla can be an easy and low costing college meal. Ingredients needed to make are two tortillas, corn, tomato, shredded cheese and refried beans. First, take two tortillas out of the package and butter thoroughly. Next, grill the tortillas on the George Foreman grill. This will make the tortillas crispy. After you’re done grilling put on toppings of corn, tomato and cheese onto a tortilla. Then, put the other tortilla on top of the toppings and put the quesadilla back onto the grill. Finally, take the quesadilla off the grill and put refried beans on the side. Sprinkling cheese on top of the refried beans will make a delicious dip. Have fun eating your cheap, but tasty quesadilla!
The last step of this recipe is waiting. The master pot should be left on low heat for about one hour and a half to two hours while stirring consistently to prevent sticking or burning to the edges of the pan. The sauce can be thinned if too thick by simply adding some more, you guessed it, chicken stock. When the sauce is done, my grandmother usually puts some salt and pours it on some cooked chicken with rice on the sides. The rice she makes (another traditional dish) is delicious and requires a recipe of its own. But after the sauce is nice and ready, pour it on your choice of poultry or even get crative. The end result is always a happy mouth and a taste of mexican heritage itself. Enjoy.
Made from Oatmeal, Barley, Blueberries, Cranberries, Apples, Vanilla, Tomatoes, Ginger and Broccoli they sound so good I almost want to eat them!
Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
Lunch consists of empanadas, chicken or meat turnovers, or cuban sandwiches. The sandwich could be a media noche (midnight sandwich), consisting of a slice of pork, ham, and swiss cheese and then topped with pickles and mustard on sweetened egg bread. The pan con bistec is a thin slice of palomilla steak on Cuban bread garnished with lettuce, tomatoes, and fried potato sticks. One may also order a side of mariquitas, thinly sliced plantain chips, to accompany their hearty sandwich.
Put mixture in a greased 8 by 4 inch loaf pan and bake for 30 minutes. Makes 20 servings.
In the same pan add scallops and coo on bacon fat for 5 minutes on each side.
Toss this entire ingredient into a blender and blend until smooth. Serve in a glass and serve. It can make two glasses. 5 minutes preparation.
...ease the speed to medium. Slowly add the remaining sugar to the egg whites and continue to mix.
In a separate bowl cut the large scallions and half medium cabbage to small pieces. Peel and chop the potato, malanga, carrots, turnip, yam and the butter squash. Wash the vegetables and put in a separate boiling water. Cover it and cook it in high heat for an hour. After an hour reduce the heat and add scotch bonnet pepper. Once everything is fully cooked remove it from the pot. Used the cooking water to blend the squash into a puree. For the best flavor pour the vegetables, the squash and the cooking liquid into the pot that cooked the meat. After that add parsley, thyme, and broken spaghetti. If there’s no spaghetti, you can substitute with macaroni. Let them all cook for about an hour or until tender. Once done combine meat with soup and enjoy. You can eat this soup with bread has a side dish.
Once you have everything that is needed, you can begin to prepare the dish. Preheat the oven to 350 degrees. Take the large mixing bowl and pour the sour cream and the can of mushroom soup into it. I use one can of Campbell's mushroom soup. You can use the off-brand mushroom soup to cut costs if you wish. The end result will be about the same. I also prefer to use fat free sour cream to make it lighter. However, any sour cream would work. You will need eight ounces of sour cream. Stir the sour cream and soup together, and they will blend into a sort of cream sauce. If it is too thick, add a few tablespoons of water to thin it. The sauce should slowly drizzle off of the spoon. You also need to prepare the beef. It is totally dependent on your preference as to how much beef you should use. I tend to use about two pounds of lean hamburger. ...
Desayuno is usually followed by merienda or tea time, during which sometimes sandwiches are served as a snack. Popular snacking sandwiches include pan con timba (sliced guava paste in between two slices of bread), pon con lechon ( shredded roasted pork and onion), and the cuban sandwich (sliced pork and ham topped with swiss cheese, mustard, and pickles between pressed cuban bread). It is more common now, especially in Miami, for people to have a sandwiches for lunch on the go, which is popular for Cubans and Americans alike.
Lunch and dinner normally begin with hot appetizers such as bacalaitos, which are crunchy cod fritters, surullitos, which are sweet cornmeal fingers, and empanadillas, which are crescent-shaped turnovers filled with lobster, crab, conch, or beef. Another form of appetizers are different soups. Some of them include: sopón de pollo con arros (chicken soup with rice), caldo gallego (Galician...
Then, move the bowl to the side. Take the bigger bowl and break three large eggs. Whisk the eggs briefly until they form a smooth yellow ingredient, then you will add the caster sugar and whisk until you have a thick light yellow substance which looks a bit like a thick milkshake. When lifting the whisk and the mixture it leaves a trail on the surface for a few seconds, and you know that the whisk has done the job.
26). This dish was very simple and did not require too much time, but I was still able to gain an appreciation for the types of meals that are cooked by Moroccans. Many of the ingredients that were incorporated into this dish are also used in a vast variety of dishes within North Africa. The paprika, cumin garlic, parsley, and red pepper flakes gave this dish a unique flavor that is different from typical eggs and vegetables. There was a hint of spice that seasoned the eggs and vegetables perfectly. The eggs were soft and warm, while the vegetables added a slight unique crunchy and soft texture. Although this dish did not incorporate staple ingredients like lamb, bread, or fish, it did incorporate many of the spices and vegetables that are used in many dishes and on a daily basis. I was able to gain a great deal of appreciation for the types of meals that are prepared in a Moroccan