Guava Apricot Nana Smoothie Food

POMEGRANATE AND GUAVA SMOOTHIE

Steps:

• Place pomegranate seeds into the bowl of an electric blender. Add yogurt and blend for a few seconds. Add the guava juice; blend for 2 to 3 minutes. Add the frozen fruit a little bit at a time and process until fully blended.

GUAVA BANANA SMOOTHIE

Steps:

• Combine guava juice, milk, banana, and ice cubes in a blender; blend on high until well combined.

GUAVA APRICOT -NANA SMOOTHIE

Steps:

• Place the apricots and the bananas in a container and frezze overnight.
• Place all ingredients in blender and blenderize.
• Stop and chop at fruit with a knife to help the blender.
• Blend until smooth.
• I think this would be even better with rum in it.
• Pour drink in glass, insert straw-- close your eyes and imagine yourself on a tropical island.
• Drink slow and enjoy.
• I have since made this smoothie without the coconut milk and it is also good that way, just use 3/4 cup guava nectar.

APRICOT NECTAR CAKE

Steps:

• Glaze: 1 cup powdered sugar Juice of one lemon Combine cake mix, sugar, nectar and oil in large mixing bowl.
• Beat for 2 minutes.
• Add 1 egg at a time, beating after each.
• Pour batter into greased and floured bundt pan.
• Bake at 325* for 1 hour or until done.
• Cool right side up 5 minutes then remove from pan.
• Mix 1 cup powdered sugar and the juice of one lemon.
• Pour over cake while still warm to make a glaze over top and drizzle down sides.

CHICKEN ROULADES WITH APRICOT STUFFING & APRICOT NECTAR

Steps:

• In a 10 inch skillet, cook onion, celery and basil in the margarine over moderate heat 5 minutes, until onion is softened
• Stir in apricots, raisins and 1/4 cup broth and cook until almost all liquid is evaporated, about 2 minutes
• Add mixture to bread cubes with salt and pepper to taste and toss until combined well
• Let stuffing cool
• Stuffing may be made a day ahead and refrigerated
• In a measuring cup, whisk together the apricot nectar, mustard and remaining cup of broth, and reserve
• Gently pound chicken breasts 1 at a time, between 2 sheets of plastic wrap until about 1/4 inch thick, trying not to make any holes in them
• Discard plastic and season chicken with salt and pepper
• Spoon stuffing down a long side of each cutlet, leaving a 1/2-inch border along the edge
• Roll up cutlets tightly to enclose stuffing, and secure top and seams, openings at both ends and any holes with wooden toothpicks
• Put cormeal with salt and pepper to taste in a shallow bowl and coat roulades evenly in mixture
• In cleaned skillet heat oil over moderate heat until hot but not smoking and brown roulades 3 minutes
• Arrange roulades in one layer in an 8-inch square glass baking dish
• Deglaze skillet with wine over moderate heat, scraping up any brown bits, and add to baking dish
• Pour reserved nectar mixture around (not on top of) roulades in baking dish
• Cover dish tightly with foil and braise roulades in the middle of the oven 30 minutes, or until just cooked through
• Transfer roulades to a cutting board and carefully remove toothpicks
• Transfer liquid in baking dish to a small saucepan and boil until reduced to about 1 cup
• Remove from heat and whisk in arrowroot and salt and pepper to taste
• Cut roulades diagonally into 1/4 inch thick slices and spoon sauce over top

BANANA NANA SMOOTHIE

Steps:

• Mix all ingredients in a blender until frothy.
• Serve in a frosted glass.

GUAVA BARS

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13x9-inch pan, and line with foil or parchment paper.
• Lightly grease paper/foil (I use cooking spray) Combine brown sugar, flour, baking soda, salt, and rolled oats.
• Cut in butter with a pastry blender or two knives until mixture is crumbly.
• Press half of the crust mixture into the prepared pan.
• Slice the guava paste into enough pieces to cover the crust within 1/4 inch of the edge, and place in pan.
• Sprinkle remaining crust mixture over guava paste layer, and lightly press down with the back of a fork or spatula.
• Bake for 35-40 minutes in preheated oven, or until crust is lightly browned.
• Allow to cool in pan on wire rack before cutting into 16-24 bars (depending on the size bars you cut).