Cook Fun discussion

Id like to know some recipies that i can make at my house.

I made this great recipe with my sitter today 2 scoops of penitbutter 20 pices of ice and 1 cup of milk then blen it tell smooth. Its called Penutebuter bannana milkshake.

That sounds yummy, Ashley! :-) How much bananas do you put in the recipe?

There's a smoothie recipe that I like to make often. I'll post it here soon!

1 bannana

Charmaine wrote: "That sounds yummy, Ashley! :-) How much bananas do you put in the recipe?

cool

Here's a recipe that I found on the internet which I use most often when I'm in the mood to make a smoothie:

ingredients:

1/2 cup orange juice

1/2 cup fat free plain yogurt

1 small banana

1 cup mixed frozen fruit (the creator of the recipe said to put it in the microwave for 30 minutes to thaw out, or else the blender will have a hard time breaking it up. I'm guessing that I haven't had a problem with this because I use a vitamix blender.)

directions: After microwaving the fruit for 30 seconds, place all the ingredients in a blender or mixer. Run the blender on high speed for 30 seconds. After it's blended, pour it into a tall glass.

Serving size: 1.

When I don't have yogurt on hand, I use 1/2 cup milk instead, and it still comes out good. Enjoy! :-)

that sounds yummy i just got a cook book from the liabrary. Ill see whats good in there and post new recipes!!!!

Thanks, Ashley! I'm looking forward to seeing what kinds of recipes are in that book! :-D I need to post some more recipes, too.

yea

Yield
Makes 6 servings

Ingredients
1/2 cup chopped fresh basil leaves
2 tablespoons chopped fresh cilantro
2 tablespoons chopped parsley
2 tablespoons minced shallots
1 teaspoon minced garlic
3/4 pound boned and skinned opakapaka or rockfish, cut into 1 1/2-inch chunks
3/4 pound sea (large) scallops, rinsed and cut in half
18 shrimp (about 1 lb., 16 to 20 per lb.), peeled and deveined
6 cups herb broth or chicken broth
24 clams or mussels (pull off beards) in shells, suitable for steaming, scrubbed
3 Maine, spiny, or rock lobster tails (about 1/2 lb. each), split in half lengthwise, or 6 to 12 shrimp (16 to 20 per lb.)
Preparation
1. Mix basil, cilantro, parsley, shallots, and garlic with fish, scallops, and shrimp. Set aside.

2. Bring broth to a boil in a 5- to 6-quart pan over high heat. Add clams and lobster. Cover and simmer until clams open and lobster is barely opaque in thickest part (cut to test), 5 to 10 minutes. As clams open, lift them from the simmering broth with a slotted spoon and keep warm.

3. After 10 minutes, add seasoned fish, scallops, and shrimp to simmering broth. Bring to a boil over high heat, then tightly cover pan and remove from heat. Let stand until shrimp, scallops, and fish are barely opaque in thickest part (cut to test), 3 to 5 minutes. Use in bouillabaisse or, with a slotted spoon, divide seafood equally among wide, shallow bowls. Over high heat, bring broth to boiling, then ladle into bowls.

Nutritional Information
Calories:349 (14% from fat)
Protein:56g
Fat:5.3g (sat 1.2)
Carbohydrate:11g
Fiber:1.6g
Sodium:700mg
Cholesterol:200mg
Chef Alan Wong, Chef Alan Wong, Sunset, MAY 1997

i looked it up online but realy its in my cook book!!!!