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  • Peri-Peri Sweet Potatoes

    (You may click and paste this Recipe for Free!)…Sweet Peri-Peri Potatoes……Sweet Potatoes ( or yams if you desire )….Zulu Zulu Peri-Peri sauce ( Hot or Extra Hot )….Pre heat oven to 350 degrees…Enough sweet potatoes to serve desired guests…These are easy to prepare…Simply pop them into the oven, cook until soft, slice open and scoop out the flesh of the potatoes….Mash them up with butter and add Peri-Peri sauce to your taste…Tasty and VERY Nutritious….

    $0.99

    (You may click and paste this Recipe for Free!)…Sweet Peri-Peri Potatoes……Sweet Potatoes ( or yams if you desire )….Zulu Zulu Peri-Peri sauce ( Hot or Extra Hot )….Pre heat oven to 350 degrees…Enough sweet potatoes to serve desired guests…These are easy to prepare…Simply pop them into the oven, cook until soft, slice open and scoop out the flesh of the potatoes….Mash them up with butter and add Peri-Peri sauce to your taste…Tasty and VERY Nutritious….

  • SPICY SHRIMP AND CASCABEL SCALLION TOMATO SAUCE

    (You may click and paste this Recipe for Free!)…SPICY SHRIMP AND CASCABEL SCALLION TOMATO SAUCE……….

    Ingredients: 2 cascabel chiles, 1 tbl. olive oil, 6 cloves garlic chopped, 2 scallions, 8 plum tomatoes, 1 tsp oregano, 1 dozen jumbo shrimp, peeled, salt to taste.

    Directions: Place Cascabel chiles in hot water for approximately 20 minutes or until soft. Remove seeds and stem and slice Cascabel into slithers. Blanch tomatoes in boiling water for 30 seconds, remove and peel skin, cut tomato into quarters and remove seeds. Heat oil, garlic and chile slithers on very low heat for 20 minutes. Add shrimp and chopped scallions five minutes before dish is finished. Salt to taste. Serve over penne and stir in tomatoes. Serves two…………………………………………………………………………………………………..To Reconstitute: Place Cascabel chiles in hot water or stock for twenty minutes, remove softened chiles and cut away seeds and stem.

    $0.99

    (You may click and paste this Recipe for Free!)…SPICY SHRIMP AND CASCABEL SCALLION TOMATO SAUCE……….

    Ingredients: 2 cascabel chiles, 1 tbl. olive oil, 6 cloves garlic chopped, 2 scallions, 8 plum tomatoes, 1 tsp oregano, 1 dozen jumbo shrimp, peeled, salt to taste.

    Directions: Place Cascabel chiles in hot water for approximately 20 minutes or until soft. Remove seeds and stem and slice Cascabel into slithers. Blanch tomatoes in boiling water for 30 seconds, remove and peel skin, cut tomato into quarters and remove seeds. Heat oil, garlic and chile slithers on very low heat for 20 minutes. Add shrimp and chopped scallions five minutes before dish is finished. Salt to taste. Serve over penne and stir in tomatoes. Serves two…………………………………………………………………………………………………..To Reconstitute: Place Cascabel chiles in hot water or stock for twenty minutes, remove softened chiles and cut away seeds and stem.