Posts Tagged ‘appetizers’

Ya mon! Taking you on an Island getaway for the tastiest and healthiest…RASTA PASTA!! Lets tweet!! twitter.com And Facebook friends!! www.facebook.com For this Rastafarian deliciousness, this is what you’re gonna need… 1 Pound (1 Box) Spiral Pasta 2 Tbs. Butter 1 Large Red Bell Pepper 1 Scotch Bonnet Chili Pepper 4 Scallions 1 Tbs. Garlic Powder 2 Tsp. All-Spice Powder 1 Tbs. Dried Thyme ½ Tsp. Ground Ginger 1 Tsp. Tumeric 1 ½ Cups Unsweetened Coconut Milk 1-2 Large Handfuls of Crushed Almonds Start by bringing a large pot of water to a boil. Add a large pinch of salt and the pasta and cook 8-10 minutes. Drain when done. While the pasta is cooking, finely chop the pepper and scallions. Heat the butter in a large skillet over medium-high heat. When melted add the peppers and scallion, a big pinch of salt and cook, stirring occasionally, 4-5 minutes until the veggies are tender. Then stir in all the spices and cook another 1 minute just so they warm and release their flavors. Time for the coconut milk…add into the skillet, reduce the heat to a simmer and cook about 5 minutes until the sauce thickens. When the sauce is nice and creamy add in the pasta, mix to evenly coat and in the serving bowl it goes! And for a tasty topper, I love to add a large handful of crushed almonds. If you like almonds and the extra crunch, you can definitely add more! All that’s left to do is eat!! Ya Mon…enjoy the most flavorful and healthy Rasta Pasta!!!

How to make perfect shrimp cocktail. Visit foodwishes.com to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!

Not that I could come near to that standard, but i just wondered what one would have to do. its not like you can take a phd in cooking. I would just like to learn that style of cooking where you make small tasters and appetizers of really rich, tasty food.

Chef Kamal demonstrates how to prepare Honey Balls, or Awwamat, a delicious Lebanese dessert. This recipe is featured in his cookbook, Classic Lebanese Cuisine, 170 Fresh and Healthy Mediterranean favorites. For more information or recipes, please visit: www.cookingwithkamal.com or for specialty ingredients and gifts www.shopkamal.com.

Jenny Jones shows you how to make classic deviled eggs. Detailed recipe is below. Jenny’s Deviled Eggs 4 hard-boiled eggs 2-1/2 teaspoons mayo (I use reduced fat) 1/8 to 1/4 teaspoon mustard salt & pepper to taste 1. Slice eggs in half & remove the yolks to a small bowl. 2. Add mayo, mustard, salt & pepper to the yolks & combine. 3. Using a teaspoon or tiny spatula, divide the yolk mixture between the 8 egg halves. (sprinkle with paprika if desired) 4. Keep refrigerated in a covered container. **A printable .pdf version of this recipe is available on Jenny’s website ( www.jennyjones.com )