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    You are in: Home / Chef #1406216's Public Recipes
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    2 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    A new twist to ginger-glazed mahi-mahi. I made it based on suggestions to add mango, and I used an old recipe and kicked it up a notch. Crowd- pleaser! Mahi mahi fillets cook 4-8 minutes, when seared. Thick cuts take at least 6 minutes over nedium heat.

    Recipe #423301

    This dessert bread puts boring ole' banana bread to shame for sure! This recipe is amazing. The use of bananas/sour cream makes it as light as cake, and the sweetness of the bananas and sugar gives it a delightfully light and crunchy crust. I tried it when full and almost had an entire half-loaf. Only use fresh or frozen blueberries(they won't burst or go runny in this bread!), not dried. Mine were days old, but this recipe still brought them back to life! I don't have a food process, so I make the "banana pulp" using a fork and my hands. I also prefer (Emerald brand) glazed pecans, fist-crushed(but only slightly) in a ziplock, b/c normal ones taste too woody and drab for my taste. Another winner from Williams-Sonoma! *makes one 9-by-5-inch loaf*

    Recipe #418524


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