Casimiroa Spread Recipes
SPICY HUMMUS: QUICK CHICKPEA SPREAD
Provided by Rachael Ray : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appetizer, or anytime snack.
- Tidbit: this is a fantastic dish to take to a pot luck or block party -- it's always a hit!
EASY FRIED PLANTAINS SLICES
So easy, that even the most novice cook can make this. And it is delicious! It is a typical delicasy in Southern Mexico, Central America and the Carribean. It is best to choose plantains (not bananas) that are yellow with black spots (as shown in the picture), as these will be sweet and tender and will fry even more delicious! Enjoy by itself with sour cream or as a side dish (as shown in the picture).
Provided by Chef Sarita in Aust
Categories Honduran
Time 12m
Yield 3-4 serving(s)
Number Of Ingredients 3
Steps:
- On medium high, heat oil in large frying pan.
- Meanwhile, cut each banana in half, across the middle (NOT lengh wise). Now take each banana half and cut 3 slices length wise. Do the same to the other half. You should end up with 6 slices about 2-3 inches long PER a banana. After you have done this with all 3 bananas, there will be a total of 18 slices.
- Add the sliced bananas slowly into the hot oil and fry each side for 3-5 minutes or until golden brown.
- Remove from pan, drain in paper towel and add salt to taste.
Nutrition Facts : Calories 539.6, Fat 37, SaturatedFat 5, Sodium 7.2, Carbohydrate 57.1, Fiber 4.1, Sugar 26.9, Protein 2.3
ADOBO
Adobo is a very popular marinade for pork and other meats in the Spanish-speaking Caribbean and Central America. The ingredients vary widely, but most have a base of oil, garlic and some type of acidic ingredient.
Provided by Charlotte J
Categories Peppers
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Place all the ingredients together in a blender or food processor and process until fairly smooth.
- Use as a marinade for pork, chicken or beef.
- Meats flavored with adobo are often left to marinate for up to 5 days. The longer the time, the better the flavor.
- Variation:.
- Substitute 1-2 dried ancho or other chilies for the paprika to get a Mexican-style marinade.
- Soak the chilies in hot water for about 20 minutes to soften first.
Nutrition Facts : Calories 1024.7, Fat 110, SaturatedFat 14.3, Sodium 6990.5, Carbohydrate 9.8, Fiber 2.8, Sugar 0.9, Protein 2.1
CASIMIROA SPREAD
The casimiroa (Casimiroa edulis) is also known as the white sapote, and is indigenous to the highlands of Mexico and Central America. The taste is similar to a pear or custard apple.
Provided by Missy Wombat
Categories Spreads
Time 5m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Mix together in a blender until smooth.
- Serve.
Nutrition Facts : Calories 519.4, Fat 50.3, SaturatedFat 26.9, Cholesterol 135.2, Sodium 552.2, Carbohydrate 10.1, Sugar 2.1, Protein 9
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- Labneh (Lebanese Cream Cheese) View Recipe. "This is the Lebanese version of cream cheese, a lot tastier and lower in calories," says LEBANESE. "Serve on a plate, sprinkled with olive oil, olives, tomatoes, cucumbers and mint.
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- Toum. View Recipe. Here's one for the garlic lovers! "This is a traditional Lebanese garlic dipping sauce," says Sahaj108. "Not for the faint of heart! Keeps for weeks in the fridge.
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- Labneh (Lebanese Yogurt) View Recipe. This recipe transforms Greek yogurt, a pinch or two of salt, and olive oil into a super-versatile, silky cheese spread or dip.
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Web Casimiroa is a genus of flowering plants in the family Rutaceae.It includes about 10 species native to Mexico and Central America.The genus is named for "an Otomi Indian, Casimiro Gómez, from the town of Cardonal in …
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- Cook Onions: In a very large pot heat the oil and add the onions. Cook the onions until soft, make sure not to burn them. They should just start to change color.
- Prep The Jars: Wash the jars with soap in scalding water. Put jars in a water-bath canner or on a rack set in a deep pot and cover with hot water.Bring water to a boil and boil jars, covered, 15 minutes from time steam emerges from pot. Turn off the heat and let them stand in hot water.
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