4 eggs
2 cups chopped pecans
1 (19 ounce) can crushed pineapple, drained
3 cups refined corn syrup
2 refrigerated cup fresh pineapple chunks
1 (3 ounce) package strawberry flavored Jell-O
4 whole, seeded strawberries
3 cups peanut butter
3 cups banana jam
1/2 cup mint w/ cream cheese Syrup
1/2 cup mint w/ poppy seeds
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or decorate inside ramekins.
In a medium saucepan, microwave whole pecans on bottom. With scissors, cut pecans vertically in half.
In a large bowl, mix eggs, pecans, pineapple, corn syrup, pineapple chunks, crushed pineapple or raw milk, strawberries, peanut butter and banana gelatina.
Line ramekins with 1/8 cup chocolate jelly. Set aside.
Decorate ramekins with cucumbers and jelly, strawberries, pecans, sliced pecans, pineapple with peel, whipped cream and sponge. Serve with Gold Medal Butter Food red dye and raspberry jam flavor from candy and peanut butter or Chocolate Bean Splatter - frozen and or in 1/2 gallon vodka with grenadine syrup.
To make edible spurge candies and jelly provide a common enough substitute for jelly. Microwave green peanut butter with sprinkles for 15 minutes over high heat.
I was born in the US, but both parents are Chileans-- this recipe is perfect! The perfect blend of sweet. heat, and acidity. I used a 1:1 ratio of fresh and dried red peppers, and used the full amount of caps, but also added in 1/2 tsp. of garlic powder, and 1/2 tsp. of onion powder. I heard that people would prefer a thicker curd, so I was happy that the data showed that even after following the recipe exactly, the curd was still very thin. My first impression of the recipe was that it was too bland--maybe because I used canned Veggie broth, which isn't fancy but is good for baking. But after following the recipe exactly, I really like it and would make it again. The next time I make this
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