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"This Manioc Dip Spiced Herb Sauce Delicious to the Core is the Match You've Been Waiting For..."

Ingredients and Preparation:

Take manioc of 5" in length and chop them into 12-18 sticks 1 1/4" thick.

Steam them until firm but soft and butter liberally. Keep warm in a sealed container while preparing the seafood shrimp dip.

Blend in a bowl the following:

1/3 lbs previously freeze-dried finely minced shrimp meat

6 tablsp of olive oil or butter to sautee when ready.

6 tsp cayenne pepper

3 tsp basel

3 tsp dill

3 tsp cumin

3 tsp thyme

6 tblsp sweet chilli powder (mild heat)

15 tblsp ginger finely minced

15 tblsp onion finely minced

1/3 c finely chopped scallions (th e lower green to white portion of the stalk)

6 tblsp lemon juice (freshly squeezed)


Instructions for Cooking and Processing:

Cook by sauteeing lightly the ingredients in oil or butter for 2-3 mins at most and set aside to cool and food process to homogeneity to a dripping sauce and dress with chopped green onions or scallions.


Serving Suggestions:

-Arrange the manioc sticks radially around the dipping bowl filled with our seafood herbed and spiced dipping sauce.




IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

© 2016-2023 by D. A. Flores of Skye Blue Publications. Proudly created with Wix.com

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