Type what you have

Ingredients

• ✓ guava nectar
• rice wine vinegar
• white sugar
• oyster sauce
• soy sauce
• salt
• chicken breast
• cornstarch
• vegetable oil
• broccoli
• orange
• garlic

Instructions

1. 1 In a large bowl, mix the guava nectar, rice wine vinegar, sugar, oyster sauce, soy sauce, and salt. Place the chicken in the bowl, cover, and marinate 30 minutes in the refrigerator.
2. 2 Drain the chicken, reserving remaining marinade. Place cornstarch on a plate. Dip the chicken in the cornstarch to coat.
3. 3 Heat the oil in a skillet over medium heat. Cook and stir the chicken until no longer pink and juices run clear. Remove chicken from the skillet, and set aside, reserving remaining oil and juices.
4. 4 Place a steamer basket in a pot over boiling water, and steam the broccoli 2 minutes, or until tender.
5. 5 In the skillet with the reserved oil and juices, cook and stir the orange zest and garlic for about 1 minute. Pour in the remaining marinade, and bring to a boil. Cook 5 minutes, or until thickened. Toss the chicken and broccoli in the skillet, and cook until heated through and coated with the marinade. Place chicken in the center of a platter. Arrange orange slices and broccoli around the chicken to serve.

By JORDANALI

Ingredients

• ✓ guava nectar
• passion fruit juice
• orange juice

Instructions

1. 1 Combine passion fruit juice, guava nectar, and orange juice in a large glass pitcher and stir well. Chill until ready to serve.

By RainbowJewels

Ingredients

• ✓ guava nectar
• white sugar
• butter
• egg
• guava pulp
• cake flour
• nutmeg
• baking soda
• clove
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
2. 2 Sift together flour, nutmeg, baking soda, cinnamon, and cloves in a bowl.
3. 3 Combine guava pulp and nectar in a separate bowl.
4. 4 Cream together butter and sugar in a mixing bowl. Add eggs, one at a time, beating well after each addition. Add flour mixture and guava mixture alternately to creamed mixture. Pour batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

By Judy

Ingredients

• ✓ guava nectar
• all-purpose flour
• white sugar
• baking powder
• salt
• vegetable oil
• water
• egg yolk
• vanilla extract
• lemon zest
• red food coloring
• egg white
• cream of tartar
• white sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Prepare three 9-inch cake pans by lightly greasing them, dusting with flour, and shaking out the excess.
2. 2 Sift together the flour with 2/3 cups of sugar, the baking powder, and salt into a large bowl. In a separate bowl, beat together the oil, water, nectar, yolks, vanilla, and lemon zest until well combined. Pour the yolks into the flour, and mix until the batter is smooth, mix in food coloring until desired shade is reached. Beat together egg whites with the cream of tartar in a clean bowl until soft peaks form. Gradually add the 1/2 cup of sugar, and beat until stiff. Gently fold whites into batter. Pour into prepared cake pans.
3. 3 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Run a metal spatula or small knife around the edges of the cake to loosen, and allow to cool in the pans for 10 minutes before inverting onto a cooling rack.

By Laura Sacks

Ingredients

• ✓ guava nectar
• ice
• mint
• sugar
• rum
• lime
• club soda

Instructions

1. 1 Fill a glass with ice.
2. 2 Muddle 3 sprigs mint and sugar together in a cocktail shaker; add ice, rum, lime juice, and guava nectar. Cover and shake 10 times. Strain drink into glass filled with ice; add club soda and garnish with 1 mint sprig.

By Dave K

Ingredients

• ✓ guava nectar
• guava paste
• brown sugar
• butter
• egg
• all-purpose flour
• baking powder
• vanilla extract
• salt
• red food coloring
• cream cheese
• butter
• vanilla extract
• confectioners sugar
• red food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 16 cupcake cups with paper liners.
2. 2 Cut guava paste into medium squares and place in a microwave-safe bowl. Microwave on high for 2 minutes. Whisk until melted down but still slightly chunky, about the consistency of jelly (heat more if necessary).
3. 3 Beat brown sugar, butter, and eggs together with a mixer in a large bowl until creamy. Add flour, baking powder, vanilla extract, and salt; stir until halfway mixed. Pour in guava nectar and mix until everything is fully incorporated. Fold in heated guava paste until evenly distributed. Mix in red food coloring.
4. 4 Fill each prepared cupcake cup evenly with batter.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 25 to 30 minutes. Remove from the oven and let cool completely.
6. 6 While the cupcakes are cooling, blend cream cheese, butter, and vanilla extract with an electric mixer on low speed until smooth. Add confectioners' sugar and red food coloring. Mix on low speed until fully blended. Chill for 10 to 15 minutes. Frost cooled cupcakes.

By Mydnight