Title: | How to Make them Goodies |
Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
Created: | Tue Feb 18 1986 |
Last Modified: | Thu Jun 05 1997 |
Last Successful Update: | Fri Jun 06 1997 |
Number of topics: | 4127 |
Total number of notes: | 31160 |
(Such a nice sunshine outside makes us feel to eat fresh meals with exotic fruits and vegetables the next days.) Please send a few recipes for EXOTIC FRUITS and VEGETABLES. Thanks a lot Peter
T.R | Title | User | Personal Name | Date | Lines |
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2563.1 | Best mango cream ever!!! | GVA05::CSSO_SEC | Wed Aug 08 1990 09:20 | 30 | |
This is a recipe for which you have to count an extra portion for the cook cause it's soooo good you can't stop "tasting" it!!! And yet you couldn't get more simple if you tried!!! Get out the food processor get hold of the following ingredients: 2 cans of mangos in syrup (or 3-4 medium to large fresh mangos) 1 pint whipping cream sugar to taste white rum to taste lemon juice and this is what you do : Whip up the cream with a little sugar. Transfer to a separate bowl. Put mangos into processor and whizz to a pulp. Retransfer cream back into processor and whizz it off again to get a creamy uniform mixture then add some rum (2-3 TBS) and a couple of squirts of lemon juice to taste (this gives it a more tangy flavour). Then whizz another 30 seconds or so to mix it all up. Regrigerate for a couple of hours before serving!!!! Of course, once you have finnished tasting you will be minus one portion!!! hee hee!!! This stuff is sooooo goood - I made it for my boyfriend's parents and they almost had their tongues in the bowl!!! I scored a couple extra points that way!!! :-) Susan B. | |||||
2563.2 | Looking for Snakeskin Fruit | HOTLNE::CORMIER | Thu Jan 18 1996 13:55 | 8 | |
Does anybody know of a source for exotic fruits? I'm specifically looking for "Snakeskin Fruit". I had it in Bali a few months ago, but I wonder if it is imported to the U.S. I'm in Central MA, but a mail order source would be OK. Thanks, Sarah |