GUAVA DIPPING SAUCE
Guava Dipping Sauce - is a Sweet , Spicy and Tang Dip that can be served with Tortilla Chips for party snacks.
Provided by Muktha H S
Categories Condiments
Time 8m
Number Of Ingredients 8
Steps:
- Take 3 medium size , fully ripe guava. Place it in a blender / chutney jar and blend into a smooth paste to get about 1,25 to 1.5 cups of guava pulp puree.
- Transfer the blended guava puree into a mixing bowl , add in 1/8 cup water.
- Also add 1/2 to 1 Tbsp of Apple cider vinegar and mix well everything.
- Now add 1/4 tsp chilli powder , 1/4 tsp pepper powder , salt and 1.5 Tbsp of Extra virgin Olive oil
- Add in 2 Tbsp of chopped celery , with a spoon , mix well everything.
- Serve with Nachos / Tortilla chips.
Nutrition Facts : Calories 79 kcal, ServingSize 1 serving
PUERTO RICAN SWEET AND SAVORY GUAVA DIP
This unique, Puerto Rican sweet and savory guava dip take less than 15 minutes to make and it's the rock star of dips!
Provided by Jas
Categories Appetizer
Time 15m
Number Of Ingredients 6
Steps:
- In a food processor combine guava paste and 2 tablespoons of hot water. Blend until smooth. Transfer to a bowl and set aside.
- Rinse out the food processor. In the food processor combine remaining ingredients and blend until smooth. Season with salt to taste.
- Transfer cream cheese mixture to a bowl and fold in guava. Refrigerate covered until ready to serve.
Nutrition Facts : Calories 508 kcal, Carbohydrate 23 g, Protein 7 g, Fat 44 g, SaturatedFat 25 g, Cholesterol 139 mg, Sodium 387 mg, Sugar 21 g, ServingSize 1 serving
GUAVA DIP
Got some guava lovers coming over? This luscious dip made with Neufchatel and sour cream is sure to please them-and maybe create some new guava fans, too!
Provided by My Food and Family
Categories Home
Time 5m
Yield 10 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Mix ingredients until blended.
Nutrition Facts : Calories 70, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
GREEN GUAVA DIP
Steps:
- cut the guava into small pieces. put the pieces into a blender or food processor. add fresh coriander, garlic cloves, cumin seeds and salt. blend the mixture. a fine paste will be prepared. ur Dip is READY!
GUAVA JELLY
Tastes wonderful on toast! My mother's recipe and its foolproof. The beauty of it is that there are no fixed measurements. I make my jelly sometimes with just four guavas. Other times, it may be for 5 lbs...the measurements of all the ingredients increase or decrease depending on the liquid extracted.
Provided by Honeybeee
Categories Jellies
Time 1h15m
Yield 2 medium sized jars
Number Of Ingredients 4
Steps:
- Dice guavas into one inch cubes.
- Place in a large saucepan and cover with just enough water to cover the fruit well.
- Cover and cook till guavas are very tender, about half an hour.
- Cool.
- Cover a large bowl with a muslin cloth and invert fruit onto the cloth taking care to catch the liquid that drips through the muslin, into the bowl.
- Gather the four ends of the cloth and tie a knot and hang this'bag' for about four hours and collect all the drippings into the bowl.
- LIGHTLY squeeze out any juice left in the cloth.
- Discard pulp.
- Measure the liquid.
- For every cup of liquid add one cup of sugar and one tablespoon of lemon juice.
- (Eg. if there are four cups of liquid you would need to add four cups of sugar and four tablespoons of lime/lemon juice.) Put this mixture back on fire and bring to a boil.
- Lower heat and cook, stirring constantly (as the liquid tends to boil over), till the liquid starts coating the spoon thickly and the juice/jelly drips from the spoon in jointed drops.
- Let stand for half an hour and pour into jars while still warm.
- Cover and seal.
Nutrition Facts : Calories 224.4, Fat 3.1, SaturatedFat 0.9, Sodium 24.4, Carbohydrate 47.3, Fiber 17.8, Sugar 29.4, Protein 8.4
PASTELITOS (GUAVA AND CREAM CHEESE PASTRIES)
In Havana - and in Cuban neighborhoods across the U.S. - pastry shops make many types of cakes and cookies, but the best-sellers are always the pastels and pastelitos, flaky pastries filled with meat, cheese, coconut custard or guava jam. According to "Paladares: Recipes from the Private Restaurants, Home Kitchens, and Streets of Cuba" by Anya von Bremzen (Abrams, 2017), the shape of the pastel correlates with the filling: Triangular pastels are filled with guava paste and cheese, while rectangular ones are filled with just guava. Versailles, a Cuban restaurant in Miami, follows this rule, but at home, just make them rectangular, and add a swipe of cream cheese if desired. You can find guava paste in bricks at Latin American grocers, or swap in about 1/2 cup jam or preserves for a nontraditional take.
Provided by Daniela Galarza
Categories snack, finger foods, pastries, dessert
Time 1h
Yield 8 pastelitos
Number Of Ingredients 7
Steps:
- Heat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
- Prepare an egg wash: In a small bowl, beat the egg with a pinch of salt and set aside.
- On a lightly floured surface, roll one sheet of puff pastry into an 8-by-12-inch rectangle roughly the size of a standard sheet of paper. (Keep the other puff pastry sheet in the refrigerator.) Dust off any excess flour and lay the rolled pastry sheet on the parchment-lined baking sheet. Dip a pastry brush into the egg wash, and paint a line in lengthwise along the center of the pastry sheet, followed by three crosswise lines, evenly spaced, forming a grid of 8 rectangles, each approximately 3 inches wide and 4 inches long. Brush edges with egg wash. Lay a slice of guava paste in the center of each rectangle (or dot with dollops of jam or preserves, if using). Spread some of the cream cheese, if using, on top of the guava paste (about 1 1/2 tablespoons cream cheese per pastry).
- Remove the second sheet of puff pastry from the refrigerator, and roll it out into an 8-by-11-inch rectangle, dusting with flour as needed to prevent sticking. Lay the second sheet of puff pastry on top of the first. Using the side of your palm, press around and between the mounds of filling, pressing out any excess air, and to glue the top pastry to the bottom, creating 8 even, rectangular pockets. Paint the top sheet of puff pastry with egg wash. Sprinkle the surface with sugar.
- Using a knife or bench scraper, cut out and separate the 8 pastelitos following the original grid in between the indentations in the dough. Trim the perimeter to neaten the rectangles. The dough should still be cool to the touch; if it is warm, return the pastelitos to the refrigerator on the baking sheet for 10 minutes to firm up before baking.
- Bake pastelitos until puffed and golden brown, about 15 minutes. Serve warm or at room temperature.
FRESH GREEN DIP
It's green, but it's not guacamole! Serve this cool, refreshing dip with bread, crackers or vegetables.
Provided by sal
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 36
Number Of Ingredients 9
Steps:
- In a blender or food processor, mix the mayonnaise, chives, parsley, sour cream, yogurt, vinegar, tarragon, lemon juice and garlic. Serve at once.
Nutrition Facts : Calories 110.8 calories, Carbohydrate 1.4 g, Cholesterol 9 mg, Fat 11.8 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 2.7 g, Sodium 76.5 mg, Sugar 0.3 g
CREAMY GUAVA SPREAD
Top your scones, bagels, toasts or fruit with a Creamy Guava Spread! This two-ingredient recipe features cream cheese spread and guava jelly or marmalade. You can serve this guava spread with Cuban cracker or cut-up assorted fruit, too.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 1-1/2 cups or 12 servings, 2 Tbsp. each
Number Of Ingredients 2
Steps:
- Beat cream cheese with electric mixer on medium speed until creamy. Add jelly; mix well. Cover.
- Refrigerate several hours or until chilled.
- Serve with Cuban crackers and cut-up assorted fresh fruit.
Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 80 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 3 g, Protein 1 g
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