Manami's Recipes - Food.com

Chilean-Style Hot Dogs With Avocado-Chili Relish

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Food is a perfect way to connect us all. :) This recipe shows how you can get to know another country's culture in the comfort of your own backyard.;) Recipe by Nirmala Narine, who is founder of nirmalaskitchen.com and cookbook author.Beter Homes and Gardens Magazine, August 2010 edition.

Recipe #438424

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Blueberry-Pineapple Smoothie

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$200.00 winner, Stacee Sledge of Olympia, Wa.:) From: Breakfasts on the Run Category, BH&G August 2010 edition.

Recipe #438422

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Kellogg's Corn Flakes Mini Muffin Sandwiches

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Layer savory and sweet fillings into mini muffins made with Kellogg's Corn Flake Cereal. Box of Kellogg's.

Recipe #437612

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Fresh Apricot Praline Butter

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Not much tops a piping hot biscuit for breakfast, or tea, or just plain snack time - as this butter. It is better than any jelly you could plop atop a steaming hot biscuit! :) It can be kept in the fridge for using just like jams or jellies on other breakfast breads. CuisineAtHome.com - Issue 83 - 10/2010 edition.Since biscuits are a Southern tradition this butter is a fitting stand-in for jams and jellies. (Peaches can be substitued for the apricots.:)

Recipe #436774

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Breakfast Mini Pizzas

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From EatingWell: September 2010 edition.These pizzas aren't just for dinner! Here they have combined two kid favorites-- mini pizzas and scrambled eggs--for a breakfast treat both adults and kids will love :) Low calorie/healthy weight/high calcium/high fiber :)

Recipe #436773

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Turkey Burgers With Roasted Eggplant

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Marmite is a concentrated yeast paste that helps give this burger meaty flavor - find it in the aisles of your supermarket baking aisles or in a health food store. The leftover eggplant puree can be used as a dip with toasted pita wedges. What gives it a great taste as well is the sesame or poppy seed buns! :) Cooking Light Magazine, July 2010 edition.Chilling time for grinder = 30 minutes and chilling time for the turkey = 15 minutes, not accounted for in the recipe. ;)

Recipe #436772

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Guava-Stuffed Chicken With Caramelized Mango

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Be the first to review! | By Manami

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We had a Caribbean meal at my friend Yoyi's house and it was really a lot of fun with good eats, great storries, wonderful music and so-on. Most of us were from Cuba; different school's and different provinces but the music was still the same. One of the dishes was guava & sauteéd mango, adding subtle sweetness to this elegant dish. She paired it with a crisp, dry white wine with tropical fruit notes, like Pinto Gris."Tastes of the Worlds" is where she found this delectable dish. :) *Cover chicken breasts and chill 4 hours and guava/creamcheese/spinach mixture chill for at least 2 hours.* The chicken breast pockets once they are filled can be made up to 4 hours ahead.*

Recipe #436771

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Spice Roasted Ribs With Apricot Glaze

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F&W's Senior Test Kitchen Associate Grace Parisi created this recipe. & uses smoked paprika to sneak a just-barbecued flavor into these sticky off-the-bone-tender ribs, which are one of the cheaper (and least meaty) cuts of pork. From: 10 Ultimate High-Low Recipes, Published in February 2008.

Recipe #436770

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Chiles Rellenos With Corn and Okra Succotash

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Chiles rellenos (literally, stuffed chiles) are a classic Tex-Mex dish of roasted poblanos filled with cheese or meat, then battered and fried. For this version, Tim Love scoops succotash into poblanos, then grills the chiles rellenos in a cast-iron pot for smokiness. ;).From A Cowboy Chef's Fourth of July by Tim Love, published July 2010. Tim Love created this rub for large cuts of beef but he uses it from yucca chips to chiles rellenos."I like the fruity flavor" he says. If you can't find guajillos substitute smoky ancho powder."

Recipe #436769

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Hot-And-Crunchy Chicken Cones With Mango/Jalapeno Slaw

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Recipe by Courtney Swenson - the Cones have become famous for chicken coated in an ingenious mix of cornflakes, slivered almonds and sesame seeds, then wrapped in a tortilla with Mango/Jalapeno slaw and spicy ancho "paint" From: Pairing of the Day: January 2010. Judge's Choice: Best New Chicken Dishes, Published in January 2010. :) Serve with Full-Bodied, fruity Chardonnay 2007 Columbia Crest H3.

Recipe #436768

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Lobster Avocado Club Sandwich With Lemon Mayonnaise

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Recipe courtesy of Chef Sophiane Benaouda, Grand Café, San Francisco, CA. Lobster Salad Yields: 5 Cups - tastes aweomse! The mayonnaise is great for dipping seafood .Make it first, since it needs to be refrigerated for about an hour or more. :) I had a problem with the computer - it is meant to be read cooked lobster roe - sorry - so it reads 1 T lobster roe (cooked), did the best I could. ;)

Recipe #436767

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Gnocchi Mac N' Cheese

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Macaroni and cheese is definitely in line for a place in the comfort food hall of fame. And these French-style gnocchi make the lightest, fluffiest, airy puffs of macaroni and cheese you have ever tasted. Technically, gnocchi parisienne is French-style gnocchi. Here, it has been upgraded by a creamy cheese sauce.:) CuisineAtHome.com - Issue 83 - October, 2010.These can be poached and frozen - so it can be used as OAMC and just sauteed if you opt to serve w/out the cheese sauce.

Recipe #436766

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Mini Open-Faced Corn Cake & Salmon Salad Sandwich W/Caviar

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These cute tidbits were served one evening to our administrators who have worked so hard. We fixed up the conference room with "happy" colors and we all enjoyed ourselves. Mind you, this was at 8:00pm and they had arrived at 7:00am. The Corn Cakes tasted awesome - with all those wonderful ingredients, how can they be bad? Food Network, recipe courtesy of Emeril Lagassee, 2000 edition. :) The recipe calls for Emeril's ESSENCE Creole Seasoning Recipezaar by buzzsau's Recipe #401242 or Dib's Bayou Blast Recipe #11783 ;)

Recipe #436549

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Salt Cod Croquettes

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Known as bolinhos in Portuguese ("little cakes") these croquettes are Daniel Boulud's take on a classic Brazilian bar food..Crispy on the outside amd fluffy on the inside - they are so delicious! :)They are plump chunks of salt cod, wonderful. Daniel Boulud's recipe, Food & Wine Magaine.:) The recipe calls for Piment d'Espelette which is a variety of chili pepper that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people. I wasn't able to get that so I went back to the Scotch Bonnet pepper or Habanero - seeded and used a little to begin with, you can always add more. :)

Recipe #436548

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Southwestern Cream of Chicken Soup

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Nothing beats chicken soup, whenever! Few foods are easier to make, more impressive to serve, or comforting to eat than soup. Especially the thick, creamy kind. Falling into three catehories -- cream soups, pureed soups, and bisques or chowders -- with this recipe, you'll be well on your way to decadent dinners in a bowl. This Southwestern Cream of Chicken Soup is thickened with a roux before adding cheese for texture and flavor. When adding cheese, even a great meltting one like pepper Jack, separatng is possible -- so here's is how to avoid it: (1) Don't let soup boil the cheese will break up & curdle.. (2) Use an acid like wine or beer to help prevent curdling. (3) Be sure to use whole milk. Its high milk fat content means it's less likely to curdle.:) Try this spiced-up version with tortilla or pita chips for dipping. CuisineAtHome - Issue 83 - October, 2010.

Recipe #436547

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Red Potato-Corned Beef Hash & Eggs in Puff Pastry Shells

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This elegant recipe makes the perfect dish to make your guests feel welcome and very special.;) It takes a little more time than a quick batch of scrambled eggs, but it's worth the effort . . .every minute of it. The results look terrific and taste even better. :) Pepperidge Farm newsletter.You can sub it with leftover turkey, rotisserie chicken or leftover roast beef for the corned beef.

Recipe #436265

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Smoky Aubergine Dip & Barbecued Poppadums

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Found this recipe on BBC Good Food (Recipe 531673) and thought it was very intriguing -- this cracker or flatbread! These crackers are used in curries and vegetable preparations. Poppadums are typically served as an accompaniment to a meal in India. It is also eaten as an appetizer or a snack with various toppings, such as chopped onions, chutney or other dips and condiments. :) Refrigerate for about 30 minutes or overnight - you can choose the amount of time.;)

Recipe #436237

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Spicy Bloody Maria W/Red Pepper Flakes & Balsamic Vinegar

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I love V8 juice and I also "like" Bloody Mary's! However, because I shouldn't drink alcohol - I refrain except on certain occasions I'll take a sip or two, the operative word being sip. I love spice in my Bloody Mary and find this particular version really good.:) This one includes red pepper flakes and balsamic vinegar but feel free to alter the spices. CuisineAtHome Magazine Issue 83 - October 2010.

Recipe #436122

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Spicy Bloody Mary W/Red Pepper Flakes & Balsamic Vinegar

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I love V8 juice and I also "like" Bloody Mary's! However, because I shouldn't drink alcohol - I refrain except on certain occasions I'll take a sip or two, the operative word being sip. I love spice in my Bloody Mary and find this particular version really good.:) This one includes red pepper flakes and balsamic vinegar but feel free to alter the spices. CuisineAtHome Magazine Issue 83 - October 2010.

Recipe #436121

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Thai Cashew Noodles With Spicy Scallops & Cashew Butter

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Cashews are a food you can truly enjoy while also doing your heart a favor. Try blending them into a nut butter that can go from snack time to the main meal.;) Nut butters are all the rage in the health market but they can be expensive. Enjoy it! This whole dish is good and good for you. CuisineAtHome.com -- Issue 80, April 2010. :) Cooling time = 20 min to 2 hours -- not accounted for.

Recipe #436110

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