 |  Sunrise: | | 06:56 AM EDT |
|  Sunset: | | 08:09 PM EDT |
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| Continent: | North America - NA | | Capital: | Washington D.C. | | Language: | English - en | | Time Zone: | America/New_York - EDT | | Currency: | US Dollar - USD $ | | ISP: | amazon.com Inc. | | IP Address: | 216.73.216.172 | | Browser: | Unknown Browser | | OS: | Unknown OS Platform |
 | Verizon - TV, Internet, Phone |
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| | African | | American | | Arabian | | Chinese | | Egyptian | | English | | French | | German | | Greek | | Italian | | Jews | | Mexican | | Taco - Choose: (Beef, Chicken, Pork) Cook throughly. Shell or wrap include shredded cheese, sour cream, optionally lettuce and hot sauce. | | Roasted Red Peppers - Red Bell Peppers, Olive Oil, Sea Salt | | Quesadillas - A flour tortilla is heated on a griddle,
then flipped and sprinkled with a grated, melting cheese (queso quesadilla), such as Monterey Jack,
Cheddar cheese, or Colby Jack. Once the cheese melts, other ingredients; such as shredded meat, peppers, onions, or guacamole may be added, and it is then folded and served. | | Shrimp Ceviche - Ingredients: 1. 1 pound small-medium Shrimp, peeled and deveined
2. 2 Tbsp salt 3. 3/4 cup lime juice (juice from 4-6 limes) 4. 3/4 cup lemon juice (juice from 2-3 lemons) 5. 1 cup chopped cilantro 6. 1 avocado, peeled, seed removed cut into 1/2 inch chunks
7. Package of crackers Preperation and Cooking: 1. Pre-cook the shrimp
2. In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max. 3. Drain the shrimp. Cut each piece of shrimp in half or into inch long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour. 4. Right before serving, add the cilantro, avocado 5. Take those crackers and dig in | | Spanish | | Thai | | Vegan |
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