Recent Recipes
Page 56
Submitted by: Kristy
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 Tbsp white sugar
- 1 1/4 cups milk
- 1 egg
- 3 Tbsp vegetable oil
- 2 very ripe bananas, mashed
- In a large bowl, sift together the flour, baking powder, salt and sugar.
- Pour in the milk, egg, mashed banana and oil. Mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Brown on both sides and serve hot.
Published: Friday, July 29th, 2011
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Submitted by: Kristy
- 1 lb. uncooked large shrimp, peeled and deveined
- 1/4 cup olive oil
- 1 Tbsp Dijon mustard
- 1 tsp lemon juice
- 3 cloves garlic, minced
- 1/4 cup fresh basil, finely chopped
- salt and white pepper to taste
- skewers
- In a medium bowl, combine the oil, mustard, lemon juice, garlic, basil, salt and pepper
- Toss shrimp into mixture and coat well
- Cover, and refrigerate for 1 hour
- Preheat grill to high heat.
- Remove shrimp from marinade, and thread onto skewers. Discard marinade. (To help keep skewers from burning, soak them in water before putting on the shrimp)
- Grill 4 minutes, turning once, or until cooked through
Published: Friday, July 29th, 2011
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This salad is very versatile. It can be used as a side dish, as a dip for tortilla chips or even as a pick me up for tacos. Whichever your choice it is a quick and easy addition to any Mexican cooking.
- 1 can black beans, drained and rinsed
- 1 can whole kernel corn, drained
- 1 small red onion, chopped (about 1/2 cup)
- 2 medium tomatoes, diced (about 1 cup)
- 1 bunch cilantro, stems removed, chopped (about 1 cup)
- juice of 2 limes
- 1/2 tsp salt
- Combine all ingredients in a large bowl and mix well.
- Serve chilled
Published: Wednesday, July 13th, 2011
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I love the comfort of creamy soups in the winter. This one is a quick and easy vegetarian version.
- 1 1/2 lbs. asparagus
- 1 1/2 Tbs. olive oil
- 1 clove garlic
- 1 medium onion, diced
- 1/2 lb. potatoes, diced
- 2 vegetable bouillon cubes and 4 cups water
- 1 tsp salt
- 1 Tbsp lemon juice
- Reserve 8 spears of asparagus for garnish. Cut remaining asparagus stalks into 1-inch pieces.
- In medium saucepan, heat oil over medium heat. Add garlic and onion and cook, stirring often, until beginning to brown, 5 to 10 minutes.
- Add potatoes, cut-up asparagus and 4 cups water. Cover and bring to a boil over high heat.
- Add bouillon and 1 tsp salt. Reduce heat and simmer, partially covered, until potatoes are tender.
- Puree soup and drizzle with fresh lemon juice and black pepper just before serving.
- Add a small amount of olive oil to a saucepan. Cook remaining 8 spears of asparagus until tender. Use as a garnish.
Published: Wednesday, July 13th, 2011
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