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Nyssa

Nyssa has written 26 posts for culinarycarnivore

Key Lime Cake

My mother arrived with bags of key limes.  Apparently her friend  harvested her vegetables and fruits, and had plenty of limes leftover. I was determined to use these limes before they spoiled so I searched for the perfect lime recipe to use. I really enjoyed this Key Lime Pound Cake with Key Lime Glaze.  Serving … Continue reading

Honey Chicken Kebabs

Kebabs first originated in Persia and increased in popularity due to the economical value of the ware. The short supply of cooking fuel did not allow families to cook  large supplies of food. In addition the economic situation at urban cities made it easy to obtain smaller cuts of meats at butcher shops. The idea … Continue reading

Garlic and Paprika Hummus

Serving Size: 2 cups Ingredients: 2 cups canned garbanzo beans, drained 1/4 cup lemon juice 2 tsp salt 5 cloves garlic, halved 1 tbsp olive oil 3 pinch paprika 1 tsp fresh minced parsley Directions: Place garbanzo beans, lemon juice, paprika, parsley, salt, and garlic in a blender or food processor. Blend until smooth. Transfer … Continue reading

Classic Chinese Beef and Broccoli

I was in the mood for some Chinese food so I peeked into the refrigerator to see what ingredients I had and luckily there was everything I needed to make beef and broccoli! I usually am hesitant in making Chinese food because most recipes either call for too much oil or too much soy/oyster sauce. … Continue reading

Eggs and Toast in a Cup

Ever since I made the bacon cups, I’ve been in this energetic state to find new ways to serve food. I looked at StumbleUpon, foodgawker, TasteSpotting, Food Network, and the other countless cooking blogs out there. One caught my interest. Lick The Bowl Good featured a Breakfast in a Cup article that I just fell … Continue reading

Bacon Cups

I LOVE BACON! Any recipe that calls for bacon automatically sends a lets-go-make-this signal to my brain. So of course when I saw bacon used as a serving dish I went ballistic! Why not eat out of a cup made of bacon? I mean there are fewer dishes to wash now; the food definitely has … Continue reading

Strawberry and Banana Crepes

Ever wake up in the morning and have the urge to just cook? I usually have a bowl of cereal for breakfast but this time I decided to do something different. Since there was a morning kickboxing class, I wanted to make something light yet filling: crepes. Serving Size: 15 crepes or 4-5 servings Ingredients: … Continue reading

Stuffed Pasta Shells *adapted from Barilla*

You know those recipes they have on back of soup labels or pasta boxes? I always used to toss them out, never thinking twice about actually using it. I don’t know why I did that. After all these recipes were made by  professional recipe makers in big food industries. So why not try it? Serving … Continue reading

Clam Chowder

*adapted from Ina Garten’s East Hampton Clam Chowder Serving Size: 6-8  Ingredients: 12 tbsp(1 1/2 stick) unsalted butter 2 cups chopped yellow onion 2 cups medium diced celery 2 cups medium diced carrots 4 cups medium diced potatoes 1 1/2 tsp minced fresh thyme leaves (1/2 dried thyme) 1 tsp kosher salt 1/2 tsp freshly … Continue reading

Cactus Pear Smoothie

Serving Size: 3 Ingredients 3 cactus pears 1 banana 1 tsp honey handful of ice 1 1/2 cup of milk handful of spinach (optional) Directions Store bought cactus pears usually have the spines removed already. But if not then here is a link on how to take the spines off. http://www.wikihow.com/How-to-Eat-Prickly-Pear-Cactus Add the ice, banana, … Continue reading

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