This sauce is easiest with a handheld blender, but can be made with a food processor or mortar and pestle as well. My version uses milder peppers, deseeded, and pure dark chocolate powder.I make a small batch of this sauce, one cup, to keep it fresh for one dinner.

Celebrate Cinco de Mayo with Chicken Taquitos and a Kiva Dark Chocolate infused Mole sauce!1/2 cup per serving.10mg serving.

These will kill any sweet tooth and completely satisfy you! They are sweet and crispy and are the perfect movie snack, and are the best dipping utensil for vanilla ice cream or caramel sauce!#mycookbook

Pork chops and cauliflower steaks, both dry marinaded in parsley rub, broiled and then served in this filling red wine Merlot sauce from cookpad member Jon Michelino. Thank you, Jon.I paired the chops with parsley marinaded and corn meal dusted cauliflower steaks.Made a great Sunday dinner. The abundance of melatonin in the fresh mushrooms and the mushroom broth made my dinner guests and myself sleepy…. It was not the small amount of Merlot 🍷.

Like mock pork skewers, this fragrant snack is street food in Europe and Indonesia, a delicacy, filling because of the creamy coconut peanut sauce. Easy to make at home.Four bamboo skewers per person, four marinaded pork pieces per skewer, 2 ounces, half pound per portion.Serve over fried pork rice with creamy peanut coconut milk sauce.

A half pound chicken leg mixed with vegetables and nuts makes six chicken dinner portions when you use Lizano style salsa, you taste the chicken in every bite in this recipe. Great weekday meal.

My alternative way to the baked pork chops I make!

Marinading fresh pork ribs in the most popular salsa from Costa Rica, called Lizano, a mild worchester/pepper sauce with granulated garlic and flaked seasalt. Our stores dont carry such a salsa, so I made my own. You can make this yourself in minutes.Cooked slow and long with mesquite charcoal on the barbecue till the fire goes out, then brushed with maple syrup and baked half an hour in the oven before serving.

We grow blue corn, grind it to flour, make fresh tortillas, make a delicious tortilla soup dinner in ten minutes. You can buy ready made blue corn tortillas and crisp them yourself to make this soup. People who eat blue tortillas live past 100 years. Guaranteed. See details below.#GlobalApron

When corn was first imported into Europe, it made people sick. And when ground, the flour did not make dough. So it became animal feed. In the Americas, people thrived on it. Still do.The reason is that corn needs to be nixtamalized, that means the corn flour needs to have caustic added to become digestible, to make flour, to reduce mycotoxins 97-100%, and to grind easier.Mayans used, and still use, the ashes from cooking fires to add caustic. Commercial corn processors that make corn flour use food grade lime.If you grow and grind your own corn, you can use ashes or lime. We use oakwood ashes.

Eliane from Brasil taught me an avocado substitute for mayo. It is deliciously refreshing and tangy. I mixed her avocado mayo with home made greek yoghurt to make a creamier base for fresh pico de gallo sauce, as a topping for quesadillas or burritos or tacos or tamales, and a dip for fajitas. This is the recipe I used.

Sweet Green peppers, ripe tomatoes, onions, garlic, topped with sweet smoked paprika, cumin, mexican oregano, black pepper and vinegar in lard. Called sofrito sauce.A delicious flavor enhancer for hispanic dishes like refried black beans, tacos, enchilladas, burritos.#CA2025