Monday, May 30, 2011
Friday, May 27, 2011
Thursday, May 26, 2011
Food with Attitude: 25 YEARS AND BEYOND
Food with Attitude: 25 YEARS AND BEYOND: "http://www.oprah.com/oprahshow/What-Oprah-Knows-For-Sure-Video/topic/oprahshow"
Food with Attitude: I am back!
Food with Attitude: I am back!: "WHY DID YOU EAT MY PENNA PASTA? OPP (OTHER PEOPLE PASTA) ENTREE SERVE 10 PEOPLE 45 MINUTES PREPARE 32 OZ COOKED PENNA PASTA 1 TABLESPO..."
I am back!
WHY DID YOU EAT MY PENNA PASTA?
OPP
(OTHER PEOPLE PASTA) ENTREE
SERVE 10 PEOPLE
45 MINUTES PREPARE
32 OZ COOKED PENNA PASTA
1 TABLESPOON OF SEA SALT
2 CUPS FRESH DICED TOMATOES
2 CUPS FRESH CHOPPED (VERY FINE) SPINACH
1/2 CUP OF OLIVE OIL OR GRAPE SEED OIL
1/4 CUP OF ROASTED CHOPPED GARLIC
1 CUP OF SHREDDED PEPPER JACK CHEESE
1 CUP OF GRATED PARMESAN CHEESE
1 CUP SLICED BLACK OLIVES
DIRECTIONS
1.) IN A LARGE POT OVER MEDIUM FLAMES, ADD OLIVE OIL & ROASTED GARLIC
2.) THEN ADD PENNA PASTA & BLACK OLIVES SAUTEED LIGHTLY (5 MINUTES)
3.) ADD THE REMAINING ITEMS EXCEPT THE CHEESES. COOK AROUND (10 MINUTES)
4.) REMOVE FROM FLAMES THEN ADD CHEESES AND ENJOY
MUCH LOVE- CHEF PAPI PEREZ
Y-NOT
ENTREE
SERVE 10 PEOPLE
50 MINUTES PREPARE
1/2 CUP OF VERY FINE CHOPPED CILANTRO
3 LBS COOK GROUND TURKEY (OPTIONAL YOU CAN USE MEATLESS PRODUCTS)
2 CUPS OF DICED CARROTS
2 LARGE CHOPPED CABBAGE (MIX GREENS & PURPLE) MORE FLAVOR
2 CUPS OF COOKED DICED POTATOES WITH SKINS
2 CUPS OF COOKED DICED SWEET POTATOES
2 CUPS OF DICED TOMATOES
2 TABLESPOON MINCED ROASTED GARLIC
1 LARGE CHOPPED RED ONION
1 TABLESPOON NUTMEG SPICE
1 TABLESPOON OF ALLSPICE
1 TEASPOON OF GINGER POWDER
1 TABLESPOON SEA SALT OR KOSHER SALT
1 TABLESPOON OF WHITE PEPPER
1 CUP OF DICED CANTALOUPE
1LB SWEET GREEN PEAS
1/4 CUP OF OLIVE OIL OR GRAPE SEED OIL
2 CUPS OF COCONUT WATER OR REGULAR WATER
DIRECTIONS
1.) IN A LARGE POT,COCONUT WATER AND CABBAGE OVER MEDIUM FLAMES COOK AROUND (20 MINUTES)
2.) THEN ADD REMAINING ITEMS (EXCEPT CANTALOUPE ) COOK AROUND (15 MINUTES)
3.) LET THE SIMMER DOWN JUICES, THEN SERVE AND ENJOY
MUCH LOVE -CHEF PAPI PEREZ
CRYSTAL LITE
SALAD
SERVE 10 PEOPLE
20 MINUTES TO PREPARE
1 BAG OF FRESH SPINACH
2 BAGS OF FRESH SALAD MIX
1 CUP OF BOILED CHOPPED EGGS
1 LARGE THIN SLICED RED ONION
1/4 CUP OF LEMON/LIME JUICE (FRESH IS BEST)
1/2 CUP RED WINE VINAIGRETTE
1 LARGE NAVEL ORANGE DICED
1 CUP OF WATER CHESTNUTS
1 CUP OF SLICED (HALVES) STRAWBERRIES
1 CUP OF CORN
1 CUP OF DICED CARROTS
1 CUP OF FRESH SLICED MUSHROOMS
1 TABLESPOON OF FRESH CHOPPED GINGER
1 TABLESPOON OF LEMON PEPPER
DIRECTIONS
1.) FOR DRESSING IN A BOWL MIX, LEMON/LIME JUICE, RED WINE AND CHOPPED GINGER
2.) IN ANOTHER LARGE BOWL MIX THE REMAINING ITEMS (EXPECT STRAWBERRIES & DICED ORANGES)
3.) THE STRAWBERRIES & DICED ORANGES YOU CAN TOP THE SALAD PER PERSON
(JUST IN CASE YOU SOME SALAD LEFTOVER) IT WILL LAST LONGER
FUSION OF FLAVORS
CHEF PAPI PEREZ
Thursday, May 5, 2011
Food with Attitude: Cinco de Mayo! PARA TODOS
Food with Attitude: Cinco de Mayo! PARA TODOS: "Not to be confused with Mexican Independence Day , which occurs on September 16 [ 1 ] . Cinco de Mayo Battle of Puebla Observed by..."
Subscribe to:
Posts (Atom)
