Tostones are the naturally gluten-free Latin-American version of french fries. They’re ridiculously easy to make, and even more addicting than their fried potato counterpart.
1 box (18 1/4-ounce)
1 cup(s) (or more, if batter appears dry) milk·
3 cup(s) fluffy white frosting·
Assorted food coloring·
6 large marshmallows·
Pink decorating sugar or pink icing·
Blue icing for eyes·
Chocolate licorice for whiskers
Variations on this recipe are limited only to what the chef prefers, really. A small peeled and diced rutabaga or a few turnips can be added along with the vegetables for a more earthy flavor. Some sliced parsnips can be substituted for the potatoes or included along with them for a bit of variety.For a slightly different flavor, use sweet onions instead of standard yellow onions and add with the potatoes, carrots, and celery. Alternatively, try adding a few small peeled boiling onions.
1/2 pound (2 sticks) butter
3 cups all-purpose flour
3 cups sugar
1 cup sour cream
Preheat oven to 325 degrees F.
Butter and flour a tube pan and set aside.
In a large bowl, cream butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add extract, lemon rind, lemon juice and stir to combine. Pour into prepared pan and bake for 1 hour and 10 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack.
· 1 ½ cups confection sugar·
Fresh lemon juice·
1 tablespoon lemon rind, grated
Mix together with a whisk until it has a thick liquid consistency. Drizzle over cake when it is still warm
· 1 3/4 cups vanilla wafer crumbs
· 1/4 cup chopped walnuts
· 1 teaspoons ground cinnamon
· 1/2 cup butter or margarine, melted
· 3 eggs
· 1/4 teaspoon salt
· 1 pound cream cheese, at room temperature
· 1 cup sugar
· 1 teaspoon vanilla extract
· 2 teaspoons orange extract
· 3 cups sour cream
· satsuma segments cut into pieces
· whole satsuma segments for topping
Preheat the oven to 375°F. In a bowl, mix together all the crust ingredients, then press on the bottom and sides of an 8 or 9 inch spring form pan. In a large bowl, beat the eggs, salt, cream cheese, sugar, vanilla and orange extract until smooth. Blend in the sour cream and cut orange segments. Pour the filling into the prepared crust and bake for 35 minutes, or until a knife inserted into the center comes out clean. Top with satsuma segments and chill for approximately 3 hours.
BETTE'S STUFFED RED PEPPERS
6 red le rouge peppers
2 cups seasoned bread crumbs
1/2 cup chopped black olives
1/2 cup chopped green stuffed olives
2-3 plum tomatoes seeded and chopped
1/2 cup grated parmesan cheese
1/2 cup grated romano cheese
1/4 cup olive oil plus oil for frying
Cut tops off peppers and clean out seeds. In a large bowl mix all ingredients except eggs and olive oil. Beat the eggs with the olive oil separately. Pour egg and oil mixture over dry ingredients and stir.
Stuff mixture into peppers. Fry peppers slowly in the additional olive oil over low heat turning frequently to brown all sides
Peter Jr.’s Guacamole Dip
3 Avocadoes, peeled & mashed
Juice of 1 lime
½ - red onion, peeled & diced
2 teaspoons – fresh Cilantro, minced
1 Plum tomato, seeded & diced
Pinch of garlic powder
Salt & pepper to taste
Pinch of Cumin, (optional)
In a large bowl, add all of the above ingredients and mix together. If you are not serving it right away, you can put into the refrigerator.
To keep the avocado dip from turning brown, before you put it into the refrigerator, take the pit from the avocado and put it on top of the dip and press down until part of the pit is in view.
Crispy, soft, sweet fried plantains free of seed oil or additives. Easy, quick, delicious and satisfying! They are vegan and gluten free, grain free, dairy free, and loved by all. Course / Side dish for any meal Prep Time 2 minutes / Cook Time 5 minutes /Total Time 7 minutes /Servings 3 side dish servings / Calories 150