Teaching the world to cook, one recipe at a time
Featuring - Chef Cleophas C. Chambliss
BANANA TEA BREAD Makes 1 loaf 9″x5″x3″ 1 3/4 cups sifted soy flour or all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup canola oil 2/3 cup sugar 4 egg whites, well beaten or 2 eggs 1 cup mashed bananas, […]
Anise seed – has a sweet flavor but much stronger than licorice. Best used in seafoods, fish, cakes, breads, meats, sauces and spice blends. Sweet basil – has aromatic clove-like aroma. Best used in eggs, meats, salads, soups, stews, and tomato dishes. Bay leaves – […]
Use a sheet of wax paper under the measuring cup or spoon, to make clean up easier. The measuring equipment you will need the following tools: A glass or clear plastic 1 – 2 cup measuring cup […]
Makes 5 – 6 serving
8 ounces fusilli pasta or rotelli, cooked
1 cup Chinese pea pods,
1 cup asparagus, cut into 1 1/2 inch pieces
1 cup broccoli, cut
1 cup carrots, cut into coins
1/2 cup onion, chopped
1/2 cup red pepper, chopped
1 cup small button mushrooms
1 tablespoon olive oil 3 tablespoons lemon juice
3 tablespoons dijon mustard
1 tablespoons tarragon, fresh and chopped
2 tablespoons basil, fresh and chopped
1/2 teaspoon salt
