64633 frozen cactus pear bobby Recipes

cactus pears (about 3 lb total ), simple syrup, fresh lime juice , or to taste

dark rum, pear juice, sugar, raisins, firm-ripe bosc or anjou pears, peeled, cored, and each cut into 8 wedges, cold unsalted butter, frozen vanilla yogurt (regular or nonfat )

yogurt, kiwi, skin removed, flax seeds, bee pollen (optional), frozen berries , of your choice, pear, skin and all quartered

cactus pieces, drained and well rinsed, ripe tomato, cored and diced, diced red onion, cilantro, chopped, vegetable oil, cider vinegar, dried oregano (mexican if you can find it), salt, black pepper, pickled jalapeno, diced

cactus pieces, paddles thorns and nodes removed, water, salt, scallions, cider vinegar, lime juice, sun-dried tomato packed in oil (reserve 1/3 cup oil), fresh oregano leaves, red onion, sauteed, queso fresco, crumbled, chipotle chiles, drained & chopped

cactus pieces (nopalitos), head of small cabbage, an onion, tomatoes, jalapenos, lemons , juice of, fresh cilantro, salt or pepper or garlic powder

white tequila, orange-flavored liqueur (recommended : cointreau), cactus pear juice, plus more for the rim, fresh lime juice, crushed ice, coarse salt , optional, lime wedges, for garnish

white tequila, orange-flavored liqueur (recommended : cointreau), cactus pear syrup, fresh lime juice, crushed ice, lime wedge, for garnish, coarse salt , optional

lime wedge, coarse salt, white tequila, cointreau, cactus pear juice, roses lime juice, ice cubes

white tequila, cactus prickly pear syrup , of cactus pear, plus more, prickly pear syrup , for dipping the glass rim in, orange liqueur (such as cointreau or triple sec), fresh lime juice, coarse salt (optional), lime wedge

pears in light syrup, sliced,well drained, carton low-fat plain yogurt , with fruit, wooden popsicle sticks

ripe cactus pears, strawberries,chopped, ripe plums,peeled,chopped, raw sugar, spring water

prickly (cactus) pears (3 lb total), simple syrup , recipe follows, lime juice

pheasant breasts, removed from the bone with skin and wing tip attached (use, pheasant breasts if small), sugar, salt, cold water, unsalted butter, diced shallots, vanilla bean , split lengthwise in half and scraped to gather the vanilla seeds, dry white wine , preferably chardonnay, pear cider, heavy cream, preserved ginger, minced, salt, freshly ground black pepper, dry red wine, honey, coriander seed, toasted and crushed fine, anjou pears (reds preferably), halved, cored and sliced into 1/2-inch thick slices, rice pilaf , formed into a cylinder in a gelatin mold, snipped fresh chives, chives blades, for garnish

rioja red wine, red wine vinegar, dijon mustard, honey, olive oil, salt and freshly ground pepper, heads garlic, peeled and crushed, pure olive oil, rosemary sprigs, lamb loin, cut into 2-inch cubes, roasted pearl onions, creme fraiche, mayonnaise, dijon mustard, fresh lemon juice, walnut oil, salt and freshly ground pepper, crumbled blue cheese, romano cheese, olive oil, serrano ham , cut into thin slices, heads endive , sliced in half lengthwise, then sliced crosswise into thin slices, frisee, salt and pepper, ripe pears , anjou or bartlett, halved, pitted and sliced 1/4-inch thick, toasted sliced almonds, blue cheese dressing

cactus pieces, tomatoes, yellow onion, jalapenos (depends on your taste), fresh cilantro, queso fresco (mexican cheese), lemon juice, salt, fresh garlic

frozen raspberries, frozen limeade concentrate, tequila, orange liqueur, cranberry juice cocktail, lime wedges and fresh raspberries, for garnish