Category : Snacks & Hor d'oeuvres
Author : Eduardo
Hits : 5581
Rating :
Date : 18/03/2001
2 cups diced fresh or canned pineapple, drained 1/2 cup CROSSE & BLACKWELL Shrimp Sauce 1/4 cup diced red bell pepper 3 tbsp finely chopped fresh cilantro 2 tbsp Diced Jalapenos 1 tsp fresh lime juice 1/4 tsp salt
COMBINE pineapple, shrimp sauce, bell pepper, cilantro, jalapenos, lime juice and salt in medium bowl. Cover;Refrigerate for 1 hour. Serve over grilled fish or with tortilla chips.
Potato Storage
Do not store potatoes in the refrigerator. Refrigeration converts the starch in potatoes to sugar which will cause the potato to darken when cooked.
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