Never Fails Blender Mayonnaisecosta Rica Recipes
MANGO PINEAPPLE COBBLER
Canned or fresh mangos can be used in this quick tropical dessert but, fresh mangos (right off the tree in Costa Rica) are better. Best served warm topped with vanilla ice cream. If using canned; substitute 2 (14 oz.) canned mangos for fresh). Mangos, Pineapples and Macadamia nuts are widely grown in Costa Rica. Macadamia nuts form the staple diet of the Hyacinth Macaw ,Native to South America, these large parrots are one of the few animals, humans aside, which are capable of cracking and shelling the nut. Macadamia nuts form the staple diet of the Hyacinth Macaw in captivity.
Provided by BakinBaby
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Simmer pineapple juice, 1/4 cup sugar & cornstarch for a few minutes, just until it begins to thicken, stir in peeled, sliced mangos, cook until hot; set aside, stir in 1 teaspoons vanilla.
- Combine flour,sugar,baking powder and salt, then cut in 1/4cup butter until mixture resembles coarse crumbs.
- In another bowl combine; milk and slightly beten egg; add all at once to dry ingredients stirring just to moisten.
- Pour mango mixture into a buttered 8" square baking dish, immediately spoon on biscuit topper in 6 mounds; sprinkle with macadamia nuts.
- Bake at 400 for 20-25 minutes.
- Serve with vanilla ice cream.
SMOKED TROUT LINGUINE WITH ASPARAGUS AND LIME
They make the most amazing smoked trout here in Costa Rica and I've been looking for ways to use it other than as an appetizer. This is my take on a smoked salmon pasta dish I had once-upon-a-time! Note: this would probably be better with lemon, but they're almost impossible to find here. Let me know if it's an improvement!
Provided by Jostlori
Categories Trout
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the lemon juice, olive oil, chile flakes and garlic. Set aside.
- Cook pasta till al dente. Drain and return to pan.
- Meanwhile, blanch asparagus till crisp tender. Drain and set aside.
- Add the juice mixture, asparagus, trout, parsley and green onion to the drained pasta. Toss to combine. Season to taste with salt and pepper.
- Serve in pasta bowls and garnish with chopped parsley.
Nutrition Facts : Calories 520.8, Fat 18.2, SaturatedFat 2.8, Cholesterol 42, Sodium 56.7, Carbohydrate 62.1, Fiber 4.3, Sugar 3.5, Protein 27.2
NO BAKE COOKIES- NEVER FAIL!
This was given to me from a dear friend of my mother's. Everytime I've made these cookies they turn out, the first ones setting up before I've spooned out all othe the others. Do not double this recipe. And using Splenda instead of sugar won't turn out as well.
Provided by mhoey
Categories Drop Cookies
Time 10m
Yield 24-30 cookies, 30 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the sugar, milk, butter and cocoa.
- Heat over medium until the mixture comes to a full boil.
- Remove from heat, add peanut butter, vanilla and oatmeal, stir well.
- Drop by spoonfulls onto waxed paper.
Nutrition Facts : Calories 115, Fat 4.2, SaturatedFat 1.6, Cholesterol 4.5, Sodium 32.3, Carbohydrate 18.3, Fiber 1, Sugar 13.8, Protein 2.2
HEARTS OF PALM SALAD
A salad from Costa Rica, I found this recipe while search for recipes that use some of the odd ingredients that have collected in my pantry. The result is a light crisp salad which is refreshing and not at all heavy. Hearts of palm taste a bit like artichoke hearts but have a touch more crunch like a water chestnut.
Provided by justcallmetoni
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Drain the hearts of palm, cut them into half inch pieces, and put them into a large bowl. Stir in the chopped red and yellow pepper along with the chopped parsley.
- To prepare the dressing, whisk together the lemon juice, mustard, chicken or vegetable broth, and olive oil in a small bowl.
- Drizzle the dressing over the hearts of palm mixture and toss gently.
- Season to taste with salt (optional) and pepper.
- For best results, let the ingredients sit on the counter for 15-30 minutes before serving. Line a serving bowl with lettuce leaves, spoon the salad on top and serve.
Nutrition Facts : Calories 109, Fat 5.1, SaturatedFat 0.8, Sodium 1012.8, Carbohydrate 13.4, Fiber 6.2, Sugar 0.9, Protein 6.4
BLENDER MAYONNAISE
Make and share this Blender Mayonnaise recipe from Food.com.
Provided by Aroostook
Categories Very Low Carbs
Time 7m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine eggs, juice and salt in a blender at high speed for 1 minute.
- Slowly add 1 tsp oil while blender is set on medium.
- Contunue adding the rest of the oil until mayo is emulsified Store in the fridge in a glass jar for up to three days.
Nutrition Facts : Calories 320.4, Fat 35.3, SaturatedFat 4.8, Cholesterol 52.9, Sodium 90.2, Carbohydrate 0.4, Sugar 0.2, Protein 1.6
BLENDER MAYONNAISE
Provided by Kemp Minifie
Categories Condiment/Spread Egg Mustard Quick & Easy
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- In a blender or food processor, blend together the egg, lemon juice, mustard, fine sea salt, and freshly ground white or black pepper, blending until well combined. With the motor still running, add the oil in a very slow, thin, steady stream and blend until the dressing is thick and smooth. DO AHEAD: The mayonnaise can be prepared ahead and refrigerated, in an airtight container, up to 1 week.
EASY BLENDER MAYONNAISE
This is a fairly simple to make mayonnaise that tastes just like the expensive store-bought kinds. Made from simple household ingredients. Make when you are in a pinch or all the time like I do. I have listed the ingredients with the best choice first and a substitute following for best results use the first choices. There are other mayonnaise recipes on Zaar but I think this one is really worth a try. Note Mayonnaise cannot be made if a thunderstorm threatens, Ingredients should be at room temperature, but I have not had problems using cold eggs and lemons out of the fridge.
Provided by alleycatb
Categories Salad Dressings
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- crack egg (discard shell), mustard powder, salt, sugar, cayenne pepper, and olive oil (or other oil) in a blender and blend on high until well combined.
- remove cover or through the additions opening slowly add 1/2 cup of vegetable oil.
- then add the juice of one lemon (or the vinegar).
- once the mixture is well combined, slowly add the remaining 1/2 cup vegetable oil.
- the mixture should be well mixed and thick. It will be thinner then you find it at the store but it will thicken further when it is cooled in the fridge.
- Store in the refrigerator in a clean jar.
- Keeps for about one week.
Nutrition Facts : Calories 1692.3, Fat 185.3, SaturatedFat 24.9, Cholesterol 141, Sodium 1598.2, Carbohydrate 9.4, Fiber 0.5, Sugar 6.8, Protein 4.9
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