Best Never Fails Blender Mayonnaisecosta Rica Recipes
NEVER FAILS BLENDER MAYONNAISE(COSTA RICA)
This mayo was posted with a hearts of palm recpe which I have posted separately. Easy and quick! Adapted from Costa Rica Guide.
Provided by Sharon123
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Put the egg, pepper, salt, mustard, white sugar and half of the oil in the blender.
- Start on high and run until smoothly mixed.
- With the blender running, slowly add the lemon juice and remainder of the oil.
- Keep an eye out to be sure that as the mayonnaise thickens it stays down in contact with the blender blades. Enjoy!
Nutrition Facts : Calories 2045.2, Fat 224, SaturatedFat 29.8, Cholesterol 211.5, Sodium 2396.2, Carbohydrate 9.9, Fiber 0.8, Sugar 6, Protein 7.3
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
SHRIMP AND CUCUMBER SALAD WITH HORSERADISH MAYO
This recipe can be made up to 8 hours in advance. Just store the shrimp salad and additional mayonnaise separately. The sodium count for this recipe may seem high because of the salt used in the poaching liquid. From "Bon Appetit" magazine.
Provided by threeovens
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Make the horseradish mayonnaise by whisking together the mayonnaise, horseradish, vinegar, some salt, pepper, and more horseradish, if desired; fold in tarragon.
- Line a baking sheet with paper towels to drain the shrimp once it is poached.
- In a large, wide pot, combine dill, shallot, peppercorns, bay leaf, 3 tablespoons salt, squeeze the juice from both lemon halves, then drop in the lemon halves; add 3 quarts of water and bring to a boil.
- Reduce heat to medium and let poaching liquid simmer for 10 minutes.
- Working in batches, place the shrimp in a sieve, lower into the poaching liquid, shaking now and then, until shrimp begins to curl and turn opaque, 15-20 seconds; transfer to paper towels to cool.
- Combine cucumber, cooled shrimp, and 1/4 cup of the horseradish mayonnaise and fold to coat; season with salt, pepper, and more horseradish, if desired.
Nutrition Facts : Calories 223.1, Fat 14, SaturatedFat 2, Cholesterol 105.7, Sodium 740.5, Carbohydrate 14.1, Fiber 0.8, Sugar 4, Protein 11.3
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
GALLITOS DE PAPA FROM COSTA RICA
Another imitation from my trip to Costa Rica. A very typical side dish- potatoes cooked and served on corn tortillas, called "gallitos" in Costa Rica. ("Papas" are potatoes).
Provided by alijen
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel potatoes and dice into small pieces.
- Sauté the finely chopped garlic in the oil and add some salt, about 1 teaspoon.
- Add the potatoes, sugar, and paprika.
- Cover the pan and cook on low heat, about 20 minutes, adding water as needed to prevent the potatoes from sticking.
- Remove and serve on the corn tortillas, which you can warm in the oven on a cookie sheet at 200°F.
- Garnish, to taste, with chopped coriander, salt, and pepper.
- Also, a little sour cream or salsa is often served as an accompaniment.
Nutrition Facts : Calories 363.5, Fat 11.2, SaturatedFat 1.5, Sodium 28.1, Carbohydrate 60.9, Fiber 7.8, Sugar 3.5, Protein 7.1
EL GALLO PINTO (FROM COSTA RICA- BEANS AND RICE)
I was lucky enough to spend part of the summer in Costa Rica. This is the traditional dish that every Tico eats for breakfast, lunch, and probably dinner. I never got used to it for breakfast, but this is what I've come up with to imitate my travels there.
Provided by alijen
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fry onion and bell pepper in the vegetable oil, about 3 minutes.
- Add the garlic and sauté a bit more.
- Pour in the beans and the stock, bring to a simmer.
- Avoid the mixture drying up.
- Add in the rice and stir thoroughly, gently.
- Don't mash the beans!
- Season to taste with salt and pepper.
- Right before serving, stir in the coriander, and top with heavy cream if desired.
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love