Pablo Carbonell
Manuel
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Tuna And Chocolate - Yahoo Recipe Search
YummlyTuna And Sesame Kebabs With Tuna Steak, Shallots, Garlic, Pepperoni, Pickled Ginger, Coriander Seed, Soy Sauce, Peanut Oil, Sesame Oil, Lemon Juice, ChocolateYummlyFlaked Tuna And Potato Salad With Small New Potato, Tuna Fillet, White Wine, Bay Leaf, Chocolate Easter Egg, Cherry Tomatoes, Butter, Caper, Chopped Parsley, Lemon Juice, Salt, Freshly Ground PepperFood.comI got this recipe from a co-worker.She brought in a sample and then I had to have the recipe, so here it is. The original recipe did not call for vanilla, almond or coconut extract but all three make these so much tastier.I used semi-sweet chips but milk chocolate would also be good for the chocolate dip. 2 hour cooking time is refrigerated time before being dipped. I'm not sure what size the tin cream was. I estimated 3 oz. It's a small tin, about the size of a tuna fish can.CookingLightAvocado toast is pretty divisive: You either can’t get enough of it, or you’re totally sick of hearing about it. With a plethora of avocado toast recipes out there—some simple, others more complex—it’s easy to wonder if we’ve reached peak avocado. But before you write off this open-faced Instagrammable marvel, let’s remember why we love avocado toast in the first place. Mashed avocado spread over crusty whole-wheat bread, finished with olive oil, red pepper flakes, and flaky sea salt—does it get much better than that? It’s full of healthy, unsaturated fats, packed with fiber, and it’s an effortless breakfast or snack. So forget fancy-pants versions topped with lobster, truffles, and gold flakes—or spinoffs like avocado art, avocado roses, and avocado toast chocolate bars. You need a perfect avocado toast recipe that’s 100% no-nonsense. Look no further. This is the easiest—and the last—avocado toast recipe you’ll ever need to know. Memorize the recipe, then use it as a jumping off point for your favorite avocado toast riffs. Put an egg on it, top it with tuna salad, or crown it with fluffy alfalfa sprouts for a healthy and satisfying meal. You can mix up the toppings too—we love Japanese furikake or everything bagel seasoning.Food52Once apon a time, when I was a mere lad of the age of 6, I took a jalepeño from the bag recently brought from market. I remember, vividly, the images my imagination conjured...based solely on cartoons, mind you: My head was going to explode. My face was going to fill with red and flames would shoot out of my ears. I would breathe fire. I drafted a will and bequest my favorite reel-to-reel tape recordings to my little sister. Then, I took the jalepeño and stood with it millimeters from my tongue, making sure I was doing it in a mirror so I could watch for signs of sudden combustion. So far, so good. I licked the jalepeño. It tasted neutral. Confident, I popped the whole thing in my mouth and started crunching away. It was sweet, like a bell pepper. And then....the heat. The heat made my tongue flop out of my mouth and instead of cooling, it burned to breathe over it. But in spite of all of this, I knew I was in love with anything spicy. This recipe is not for the faint of tongue. While this is not a challenge dish where, if you eat it, you may end up in the hospital, it's certainly not for those who shy away from spicy tuna, pepper chocolate, or the kid's menu at various wing institutions. That's a rib at you, mom. I LOVE Thai red curry. It is one of my favorite dishes to eat and one of my favorite to prepare. If only it were portable... Submitted for your approval after a wicked long introduction having very little to do with the dish itself: A Southern-Thai Mashup "20 Minute Sandwich".AllrecipesPuffs that you put tuna, ham, chicken, shrimp, or egg salads. This is a wonderful basic recipe that you can build on and create sweet or savory dishes. Stuff them with vanilla ice cream and top with chocolate sauce. Voila, a fabulous dessert that looks like you spent hours on, but you didn't!Food.comYou and your friend are enjoying a spectacular sun set while eating at a quaint outdoor café on the Greek Island of Mykonos. The sun is now low on the horizon, a bright orange and the summer breeze is so delightful. You had a tasty shrimp appetizer and a delicious cold yogurt soup. For an entrée you have decided to get the "signature" dish at this café, which many have said is one of the best on the Island. A charcoal grilled Tuna Steak on a bed of Couscous with orange slices, kalamata olives and feta cheese on the side…. A nice bottle of white wine to go along. What more can you ask for! All right, how about a RSC #7 strawberry, chocolate dessert… perhaps it's on the menu. Enjoy!
