eep the bottom of the bread from over baking.).
Whisk
uices, peel and pit mango.
Chop mango flesh.
In a
Combine beef, egg, bread crumbs, salt & pepper.
Form into 4 patties and set aside.
Heat olive oil in skillet, saute onion & mushrooms.
Return beef to skillet cook for approximately 6 minutes on each side then add 1/4 c merlot and 1/4 c water.
Simmer until slightly reduced (about 8 minutes). Serve with baby peas and mashed potatoes.
br>Combine mashed bananas with mango puree.
Mix the dry
o my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney
Cook's Note: Day-old biscuits or croissants are best for this recipe.
You will need enough to fill a 9 by 13-inch baking dish.
Preheat oven to 350 degrees.
In a mixing bowl, blend all ingredients, except for bread and cranberries.
Fill a 9 by 13-inch baking dish with bread cubes.
Sprinkle cranberries over bread cubes.
Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary).
Bake for about 1 hour, or until pudding is set.
Serve warm.
ote: For the best results, this recipe requires bread flour.
All-purpose
To mango mixture, add sugar, eggs, coconut
Slice bread all the way through top
venproof pan with the stale bread cubes (You can leave them
Smoke garlic (see related recipe) and cool to room temperature.<
x8-inch square pan with mango slices; sprinkle with 1/2
BASIC BREAD:
Mix the flours, salt
Set machine on \"mix\" setting if you have one (seems to do best).
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat together eggs and sugar until smooth. Thoroughly blend in mango puree, orange zest, and canola oil.
In a separate medium bowl, sift together flour, salt, and baking powder. Blend into the mango mixture. Fold in cranberries and walnuts. Transfer to a medium loaf pan.
Bake 55 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool 10 minutes before turning out onto a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
Place the mango, water, sugar, milk powder, yogurt, and oil in a blender. Blend until smooth, then pour into a bowl. Sift together the wheat flour, baking powder, and baking soda in a bowl. Fold the flour mixture into the mango puree. Pour resulting mixture into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 30 to 45 minutes.
Cream together the sugar, eggs, oil, vanilla and mango.
Mix dry ingredients and add to creamed mixture.
At this point, if desired, you may add 1/4 cup raisins, 1/4 cup shredded coconut and 1/4 cup chopped nuts.
Mix all together and pour into greased and floured loaf pans.
Bake at 350\u00b0 for 45 to 50 minutes.
Combine butter and sugar.
Add beaten eggs.
Add mango and lime juice, then add flour, soda, pecans, vanilla and salt.
Mix well.
Bake for 50 to 60 minutes at 375\u00b0.
Sift dry ingredients together.
Add nuts and mix well.
Make a well in the dry ingredients. Beat eggs.
Add vanilla and oil.
Mix well.
Add egg mixture into the well.
Stir just enough to moisten.
Add mango; mix well.
Pour into greased loaf pan and let ingredients stand for 20 minutes before baking. Bake at 350\u00b0 for 1 hour or until knife comes out clean.
n a separate bowl. Fold mango, coconut, and walnuts into the