Napolitos Prickly Pear Cactus Goulash Recipes

Steps:

• Preheat grill.
• Place paddles over open grill and cook until just soft. Set aside.
• Place oil in a medium saute pan over medium heat. When the oil is hot, add onions and saute until caramelized. Set aside.
• Slice cactus paddles and arrange on plate. Place onions over the top and sprinkle with pumpkinseeds. Drizzle the vinaigrette over the cactus; squeeze lime over the top and set the lime wedges on the plate.
• Place the vinegars, mustard, raspberries and syrup in a blender and puree. Add mango and puree until smooth. Strain the dressing and add salt and pepper to taste.

Steps:

• Pour about 1-2 tablespoons of olive oil in your pan or crock pot. Of you choose to put fresh garlic and onions put them in! Put choice of meat in and brown it all up.
• While sauteing open all jars and cans. The Prickly Pear cactus is pickeled so I put it in a colander and wash it real quick to chase away the vinegar.
• Dump it all in the pan or crock pot. Cook until hot enough and enjoy.
• Brown rice I always give just a tad more water. In this case half a cup of brown rice 1 cup plus 2 tablespoons of water to cook it. Sometimes you can cook rice in a soup broth too. Yum

Steps:

• 1. For a sweeter taste use sugar instead of the salt and pepper.
• 2. Combine oil, salt/pepper or sugar
• 3. Place the cacti pads on the grill or BBQ for 10 minutes on each side. While on the grill/BBQ brush each side of the cactus pad with the oil mixture. Serve straight away.