Cooking Month! “Jugo De Banano” (serves 1 person) Ingredients: 1 Banana 1/2 cup of milk 4 Spoonfuls of Sugar Directions: Take amount of Banana’s wanted Pour 1/2 cup of milk (or as needed) Add sugar Blend for a few seconds Pour into your favourite Bubba Gump Shrimp Company Cup & Enjoy! Extra: Slice strawberry, and garnish the glass/cup with it (straws would be nice, too!) [Towards the end of the date with Ursula, the audio was being dumb, and not hearing my voice. I apologize for the bad …

Posted by CookinMom at recipegoldmine.com May 25, 2001

Source: Sacramento Brewing Company, Sacramento, California

2 ounces olive oil
3 ounces salmon pieces
3 ounces calamari (tubes)
3 ounces cod pieces
8 medium shrimp
3 ounces mussels (clams)
1 tablespoon crushed garlic
1/2 teaspoon fresh dill
1/2 teaspoon salt and pepper
1/2 lemon (squeezed)
3 ounces white wine
4 ounces fresh linguini
4 ounces marinara sauce

In hot saut? pan, heat oil then add seafood (including Mussels).

Add all seasonings, lemon and wine. Saut? until seafood is cooked through and mussels are open, about 5 minutes.

Place linguini in boiling water while seafood is cooking. Heat marinara sauce at the same time.

Strain pasta (after boiling 4 to 5 minutes) and place on plate.

Place mussels around pasta on plate. Cover with sauce. Top with saut?ed seafood. Garnish with lemon, dill and parsley.

Enjoy!

Source: Sweet Auburn Bread Co., Atlanta, Georgia

1 medium sweet potato
1 loaf pound cake (about 20 thin slices)
24 ounces cream cheese, at room temperature
1 cup granulated sugar
3 eggs
1 cup heavy cream
1 teaspoon lemon extract
2 teaspoons vanilla extract
2 teaspoons ground nutmeg

Boil the sweet potato until tender, about 20 to 30 minutes. Cool, peel, mash, and set aside. (Should yield about 1 cup).

Preheat oven to 350 degrees F. Line 2 (9-inch) pie plates with thin slices of pound cake. Firmly press into bottom of pans. Set aside.

In a large bowl, beat cream cheese until fluffy. Gradually add sugar. Mix well. Add eggs, 1 at a time, beating well after each. Pour in cream. Mix well. Add mashed sweet potato. Mix well. Stir in lemon extract, vanilla extract and nutmeg. Mix well. Pour into lined pans.

Bake 45 minutes to 1 hour, or until center is almost set. Remove from the oven and cool at least 1 hour. Remove from pan, if desired, and refrigerate until ready to serve.

Garnish as desired.

Yield: 16 servings

Tomato Sauce Layer
2 tablespoons olive oil
1 pound lean ground beef
2 to 4 large cloves garlic (to taste)
1 (6 ounce) can tomato paste
1 (28 ounce) can crushed tomatoes
1 teaspoon dried oregano leaf
1 tablespoon dried basil (or to taste)
1 small bay leaf

Cheese and Onion Layer
8 ounces cream cheese, softened
1 cup cottage cheese
1/4 cup sour cream
1/3 cup thinly-sliced green onions,
    white and light green part only

Spaghetti Layer
2 tablespoons plus 2 teaspoons olive oil
1/2 pound dry spaghetti noodles

Make the tomato sauce layer first: heat 2 tablespoons olive oil over medium
heat in a large saucepan. Add ground beef, breaking into small pieces and stirring occasionally until browned. Add garlic and onion and saut? until onion is transparent. Add tomatoes, tomato paste, oregano, basil and bay leaf. Cover with pan lid ajar to let some steam escape and simmer at least 30 minutes, and up to 3 hours to let flavors develop.

Add water (or a little red wine) if necessary to keep the sauce from getting too dry. Remove the bay leaf before assembling the casserole. Make spaghetti according to package directions, adding 1tablespoon of olive oil to the boiling water to keep noodles from sticking together. Cook until al dente (firm, not mushy) and drain well.

While spaghetti is cooking, make creamy cheese and onion layer by mixing the cream cheese, cottage cheese, sour cream together in a food processor or blender until smooth and well combined. Stir in the green onions. Oil a large bowl or 2-quart casserole with 2 teaspoon olive oil. Preheat oven to 350 degrees F.

Assemble casserole by adding 1/2 of spaghetti noodles to bottom of casserole, drizzle with about 1/2 tablespoon olive oil, top with 1/2 of creamy cheese and onion mixture, then 1/2 of tomato sauce. Repeat, ending with tomato sauce on top of casserole. Poke a dinner knife into the finished casserole in 4 to 6 places and wriggle it around to allow some of the tomato sauce to work its way into the noodle and cheese layers. Bake, uncovered, about 30 minutes.

Makes 6 servings.

Source: Carver Brewing Company, Durango, Colorado – San Diego Union Tribune

2 1/2 cups wheat bran
1 cup pastry flour
1/2 cup whole wheat flour
1/4 cup packed brown sugar
2 1/2 teaspoons baking soda
1 cup buttermilk
1/2 cup canola oil
1/4 cup blackstrap molasses
1/4 cup honey
4 eggs
1 1/2 cups frozen raspberries

Preheat oven to 400 degrees F. Butter and flour muffin tins or line with paper liners.

In a large mixing bowl, combine wheat bran, pastry flour, whole-wheat flour, brown sugar and baking soda, tossing with a fork to incorporate air. Set aside.

In a smaller bowl, whisk together the buttermilk, canola oil, molasses, honey and eggs. Stir wet ingredients into dry ingredients until barely blended. Fold in frozen raspberries.

Fill tins about two-thirds full. Bake for 15 minutes, or until muffins spring back when touched. Cool in tins.

Makes about 2 dozen muffins.

1 cup couscous
1 cup boiling water
3 tablespoons olive oil
1 clove garlic, minced
1/4 cup diced red bell pepper
4 green onions, sliced
1 cup cherry tomatoes
1 cup fresh basil leaves
1 pinch salt
1 pinch ground black pepper
1 dash balsamic vinegar
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees F.

Stir couscous into boiling water and return water to a boil. Cover and remove pot from heat. Let stand 5 minutes, then fluff with a fork.

While the couscous is cooking, heat oil in a large skillet over medium heat. Stir in garlic, green onions and peppers; saut? briefly. Stir in tomatoes, basil, cooked couscous, salt and pepper. Mix together and transfer to a 1 1/2-quart casserole dish. Splash some balsamic vinegar on top. Bake for 20 minutes. Sprinkle with parmesan cheese while still warm.

Makes 4 servings.

Source: Green Mill Brewing Company – St. Paul, Minnesota

2 cups mayonnaise
1 1/4 cups sour cream
1 pound frozen spinach, thawed, squeezed
    tightly to drain off all liquid, and chopped
1 teaspoon minced fresh garlic
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
1/4 teaspoon seasoning salt
1 (8 ounce) can water chestnuts, drained and chopped
1 (1.4 ounce) package Knorr vegetable soup mix

In large bowl, combine all ingredients and mix well. Refrigerate for at least 3 hours before using.

Serve with torn bread chunks or tortilla chips.

Makes 4 cups.

1/2 pound frozen hash browns
1 pound sausage, cooked and drained
1 cup shredded Cheddar cheese
6 eggs
1 3/4 cups milk
3/4 teaspoon dry mustard
1/2 teaspoon salt
Dash of pepper

Cover the bottom of a 9-inch square pan with frozen hash browns. Cover hash browns with sausage. Sprinkle with Cheddar cheese. Stir together the remaining ingredients. Pour this mixture over everything. Refrigerate overnight. Bake at 350 degrees F for 30 minutes.

Let stand for 30 minutes before cutting into squares and serving.