Tradition is deep-rooted in Sweden, and many eating habits go back many generations!One of them is to serve the "Shrove Tuesday Bun" as dessert on the Tuesday night before Ash Wednesday and all through lent. These buns are very popular and you'll see them in many coffee shop windows in Sweden! They are rather large, but light buns, sprinkled with powdered sugar. The insides are generously filled with a thick slice of almond paste and lots of whipped ceam! These are pure heaven! Hope you try them! :)
This buttery sweet fish is grilled to perfection with our own jerk seasoning! Served on a warmed flour or corn tortilla, topped with our special Tropical Fruit Salsa, avocado, piled high with cabbage, jicama and lime sour cream, makes our Mahi-mahi Tacos quite a catch! Come to the Islands and enjoy these delicious, unique flavors! Recipe concocted by the First Class Nuts team for the ZWT3! Don't forget the rum! :)
Brown Beans, called "ful medames" are widely used in the Mid-East. (Kidney Beans are an excellent substitute.) An unusual combination of flavors, this beats the regular ol' picnic bean salad hands down! My sister gave me this recipe, and I can't thank her enough! :)
This is pure heaven!!! Serve with rice or couscous. This is my sister's very own version of the dish she and my BIL enjoyed when they traveled Egypt and parts of the Middle East. The original recipe called for pomegranate puree, but that just isn't easily found here, so she adjusted the recipe to her own taste and availability of ingredients. Thanks, Karen! :)
Concocted by the First Class Nuts team for the ZWT3!
"If You're Lonesome Tonight, stop in at our Heartbreak Hotel for a one-of-a-kind "Love-me-Tender Nut Burger" that we're sure Elvis himself would've danced in his Blue Suede Shoes for! Peanut Butter is the secret ingredient for our tender, juicy burger that's topped with all the best southern trimmin's! Including BBQ sauce, bacon, creamy coleslaw, and much, much more! Ya'll come down and see us now, ya hear?!"
People used to request these when I was catering!I once made 200 of them! They aren't your "Joe-average" salisbury steaks, and are definitely company-worthy! This makes a lot, but leftovers freeze well. My own concoction! :)