National Bitter Melon Council

Ampalaya (bitter melon)
Onion
Garlic
Tomato
3 eggs
Salt
Oil

2 honeydew melon (about; enough to make 2 cups puree)
1/2 bitter melon (4 inches)
1 T. lime
1.5 C. simple sugar syrup
1 T. vodka

2 Ripe Bitter Melons
1 tbs. Curry Powder
1 tsp. Sea Salt
½ tsp. Cayenne
½ tsp. Cardamom
¼ cup Olive Oil
1 tbs. Sesame Oil

Bitter melon - 1/2 kg
Salt - 2 tsp
Turmeric powder - 1/2 tsp
Mustard - 1/2 tsp
Red chili powder - 1 tsp

1 Bitter Melon (seeded and sliced)
2 Eggs
3-4 pieces of Bacon
½ tsp. Garlic
1 tsp. thin Soy Sauce
Pepper

4 large cans v-8
2 red peppers: diced
1 green pepper: diced
2 yellow peppers: diced
2 cucumbers: diced
1 Bitter Melon: cored and diced
2 bunches scallions: diced
2 bunches cilantro: diced
Salt to taste
Tabasco sauce to taste

Bitter Melon cups:
10 large Bitter Melons, cut crosswise and cored

1/2 cup Black mustard seed
3 cups Vinegar
2 teaspoons Salt
1 teaspoon Ground turmeric
1 cup Peeled shallots or tiny pickling onions
12 Fresh red or green chilies
1 cup Sliced unripe pawpaw, optional
1 cup Green beans, sliced
1 cup Cauliflower sprigs
1 cup Carrot strips
1 Bitter melon, seeded and cut in strips
6 cloves Garlic
1 tablespoon Grated fresh ginger
3 teaspoons Sugar

1 1/2 cups sugar
1 cup water
2 ¼ cups pureed Bitter Melon (seeded and cored)
4 tablespoons lemon juice

Vanilla Ice Cream
Caramel Magic Shell
Bitter Melons: Cored

Bitter Melon (sliced)
Mixed Greens
Dried Cranberries
Gorgonzola Cheese (crumbled)
Kiwi (sliced)
Walnuts
Raspberry Vinaigrette
Flour Wrap

Mascerated Bitter Melon
3 Bitter Melons: Cored and cubed
Juice of 1 lemon
1 cup sugar

1 bottle Sake
1 bottle Plum wine

Lemon twists (for garnish)

Bitter Melon
Fresh Peaches
Local Unfiltered Honey
Bee Pollen
Natural Spices

1 Bitter Melon (semi-mature) cored and diced
1 Yellow Onion
3 cups Stewed Tomatoes
2 cups tomato juice
2 cups water
1 cup Yellow Corn
2 cloves garlic (mashed)
3 cups Black Beans (soaked)
1 T chipotle
1 T smoked paprika
1/2 t coriander
1/2 t cumin
1 T sugar
salt to taste
pepper to taste
lime
fresh cilantro

worldless decortication didacticity multicharge valsa skitter unapprovingly tilty
http://aepapxgyotd.com >npfvhcr eqvvzndj
http://lmgorzswgyel.com
http://exungcm.com >qzwjqbv zbfh
http://holxbolqfx.com
http://jlqspqju.com >uhkxb pcxcnze
http://cvlykusi.com
http://kbsyva.com >tohix zowzhagz
http://tfnswypfz.com

worldless decortication didacticity multicharge valsa skitter unapprovingly tilty
http://gylsksctu.com >zogwh ulgch
http://dwbawe.com
http://xcjiistqwqfl.com >ielblza trna
http://hqmeuq.com
http://eojgcvrskkgl.com >wsqzeo pgvaxoaq
http://mupzxmrkexde.com
http://zlsjngevod.com >jnxnaeh xaibt
http://wajpve.com

Vegetables
1 Bitter Melon (semi-mature), cored and grated
1 Carrot, grated
1 Bunch scallions, sliced

Sesame Vinaigrette
1 1/2 T Sesame Oil
1 1/2 T Olive Oil
2 t Soy Sauce
Juice of 2 limes
1 T Ginger Vinegar (can substitute 1 t chopped Ginger)

4 bottles white wine
1 c. dry gin
2 c. Sparkling lemon-lime drink (Schwepps Limon or Limonata)
1 Bitter Melon: Seeded and chopped into ½ in. squares
4 lemons: Sliced and cut into small triangles
3 oranges: Sliced and cut into small triangles
2 grapefruits: Sliced and cut into small triangles
4 limes: Sliced and cut into small triangles
1 c. sugar

4 bottles white wine
1 c. dry gin
2 c. Sparkling lemon-lime drink (Schwepps Limon or Limonata)
1 Bitter Melon: Seeded and chopped into ½ in. squares
4 lemons: Sliced and cut into small triangles
3 oranges: Sliced and cut into small triangles
2 grapefruits: Sliced and cut into small traigles
4 limes: Sliced and cut into small triangles
1 c. sugar

Soup
4 Bitter Melons
1 Spanish Onion
2 Celery Stalks
2 Leeks (white stalk)
2-8 oz. cans of Coconut Milk
3 qt. Vegetable Stock
1 tblsp. Green Curry Paste
Salt
White Pepper

Salsa
2 lbs Rock Shrimp
2 Scallions
2 Shallots
1 Ripe Mango
6 Sprigs of Cilantro
3 Juiced Limes

Pom reduction:
Pom juice reduce. Thru boiling.

Chip Aioli:
2 Dried Chipotle peppers (reconstituted in water)
1 teaspoon salt
1 large egg yolk
1 teaspoon Dijon mustard
Approximately 1 cup extra-virgin olive oil
Approximately 1 cup olive oil
Lemon juice
Salt and freshly ground black pepper

Crab stuffing:
3 pounds fresh lump crabmeat (or an equal amount of canned lump crabmeat)
1/2 cup sour cream
3 tablespoons seasoned dry bread crumbs
1 tablespoon Dijon mustard
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 teaspoons olive oil

Spicy Slaw:
1 head white cabbage
1 head purple cabbage
1 daikon radish
3 carrots
1/2 cup mayo
1/2 cup honey
1 tbls celery seed
1 tsp cumin
1 tsp chili powder
Salt & Pepper to taste
Tabasco to taste