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Level 9

Since: Nov 10

.

#1 Dec 13, 2010
GRILLED SALMON WITH LIME – GARLIC BUTTER

4 med. clove garlic, crushed
1/2 c. butter
1/2 c. lime juice
1/4 tsp. pepper
1/4 tsp. hot pepper sauce
1 tsp. salt or to taste
6 salmon steaks

Brown garlic in butter until lightly browned. Combine with lime juice, pepper, hot pepper juice, and salt. Brush salmon with mixture. Broil or barbecue salmon about five minute per inch of thickness on each side. Turn once and brush with garlic butter halfway through cooking time. Heat remaining garlic butter and drizzle over salmon. Six servings.

(Do not visits or post under any hate filled threads, especially the ones about you?)

Since: Apr 08

Clayton, NC

#2 Dec 13, 2010
i havent actually made too many recipes myself. my parents and grandparents make most of them and i don't know the recipes.

since you mentioned salmon though... one of my favorite dishes is Salmon cake(or patties). they are just like crap cakes except you use salmon. i do make those myself now. all you need is

1 can of Zest Alaska Pink Salmon (makes 4 patties)
1 egg
either some bread crumbs OR about 6-7 saltine crackers
a little flour
a little salt, pepper and whatever other seasoning you like

Level 9

Since: Nov 10

.

#3 Dec 13, 2010
caramel delight wrote:
i havent actually made too many recipes myself. my parents and grandparents make most of them and i don't know the recipes.
since you mentioned salmon though... one of my favorite dishes is Salmon cake(or patties). they are just like crap cakes except you use salmon. i do make those myself now. all you need is
1 can of Zest Alaska Pink Salmon (makes 4 patties)
1 egg
either some bread crumbs OR about 6-7 saltine crackers
a little flour
a little salt, pepper and whatever other seasoning you like
Girl, this sound good...

Level 9

Since: Nov 10

.

#4 Dec 13, 2010
Please add your recipes

Level 9

Since: Nov 10

.

#5 Dec 16, 2010
Six-Layer Breakfast Casserole

Ingredients
1 pkg. Jimmy Dean® Hot Pork Sausage Roll
1 jalapeno pepper, seeded, finely chopped
1 garlic clove, minced
1 cup (4 ounces) shredded sharp cheddar cheese
3 slices wide-pan hearty country white bread (about 5x1-1/4 inches each)
6 eggs
¼ cup whipping cream
½ teaspoon ground cumin

Directions
1. Preheat oven to 325°F. Cook sausage, pepper and garlic in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return sausage mixture to skillet. Stir in cheese.

2. Place 1 bread slice on bottom of lightly greased 1-½-quart round casserole or soufflé dish; top with 1/3 of the sausage mixture. Repeat layers twice.

3. Beat eggs, cream and cumin in large bowl with wire whisk until well blended; pour over ingredients in casserole dish. Press down on sausage mixture with back of spatula to completely cover sausage and bread with egg mixture; cover. Refrigerate 10 minutes.

4. Bake, covered, 1 hour or until knife inserted in center comes out clean, uncovering after 45 minutes. Let stand 10 minutes before serving.

Make Ahead: Assemble as directed. Cover and refrigerate up to 24 hours. When ready to serve, bake as directed.

Yield:
Makes: 6 servings (1/6 casserole each)

Level 9

Since: Nov 10

.

#8 Jan 1, 2011
Chess Pie

Ingredients:
3 Eggs (well beaten)
1/4 Cup Milk
1 1/4 cup sugar
1 Tablespoon Corn Meal
1 Teaspoon Vinegar
5 Tablespoon Melted Margarine
1 Teaspoon Vanilla
1 Pie Shell

Instructions:
Pre-bake Pie Shell.
Mix ingredients and bake in pre-heated oven at 300 degrees.

Level 8

Since: Oct 10

Location hidden

#9 Jan 1, 2011
2 cups of "Honey Nut Cheerios"
1 1/2 cups of almond milk...

...oula!

Level 9

Since: Nov 10

.

#10 Jan 1, 2011
vampiYAH stabB wrote:
2 cups of "Honey Nut Cheerios"
1 1/2 cups of almond milk...
...oula!
Lol... good one

Level 8

Since: Oct 10

Location hidden

#11 Jan 1, 2011
MsNewNew wrote:
<quoted text>Lol... good one
I make it do what it do!

Since: Dec 10

Location hidden

#12 Jan 1, 2011
Hot dogs and pork n beans. That being said, with plenty of sugar !!!

Level 9

Since: Nov 10

.

#13 Jan 1, 2011
PHAT DAWG wrote:
Hot dogs and pork n beans. That being said, with plenty of sugar !!!
Hot dogs and pork n beans never gets old.

Level 9

Since: Nov 10

.

#16 Jan 3, 2011
Please add your recipes

Level 9

Since: Nov 10

.

#18 Jan 3, 2011
General Ursus wrote:
Kool-Aid
Water
Ain't nothing wrong with Kool-Aid... I like the Kiwi flavor.

Thanks for the bump

Level 8

Since: Oct 10

Location hidden

#19 Jan 3, 2011
General Ursus wrote:
Kool-Aid
Water
With a splash of "Ciroc", of course!

...shhhh.

Level 8

Since: Oct 10

Location hidden

#20 Jan 3, 2011
MsNewNew wrote:
<quoted text>Ain't nothing wrong with Kool-Aid... I like the Kiwi flavor.
Thanks for the bump
WAIT, there's "kiwi"?

How long have I been frozen?!

Level 9

Since: Nov 10

.

#21 Jan 3, 2011
vampiYAH stabB wrote:
<quoted text>WAIT, there's "kiwi"?
How long have I been frozen?!
Yes they have kiwi. Lol
Doby

Sacramento, CA

#22 Jan 3, 2011
Tonite's Dinner

Sautéed mushrooms, fresh cut green beans, leafy spinach, with whole grain penne pasta.

Start by boiling the pasta but not until completely done.(you'll be cooking it again) DO NOT RINSE! Whole grain pasta needs no rinsing.

Next, add 1 FULL tablespoon of minced garlic, sliced white mushrooms, and a little olive oil in a wok or deep frying pan

Saute until just slightly browned
add the green beans and pour in 1/4 to 1/2 cup of white wine (chardonnay for best flavor) reduce heat and allow to reduce. Do not add salt but other seasonings are fine. I prefer cracked pepper or lemon paper, basil, etc but no salt.(you'll get your salt later)

After wine has cooked down, increase heat again and fold in pasta and spinach. Stir briskly and often like a stir fry. Only cook long enough for the spinach to go from leafy to soft. That's it!

Pour onto a plate, now add a dash of cracked sea salt, small diced roma tomatoes for garnish and top with grated parmesan cheese.(if you're into eating dairy....I don't)

There you have it. I was eating it while I typed. Being a vegan, I eat this or a slight variation several times per week.

I know, I know......where's the meat?!?!?!

Have you any idea what eating that shyt does to your body?? Fine, add your favorite meat if you want. I suggest a light thin sliced chicken breast to compliment the wine. That or slices of grilled salmon.

Holler!

Meaty flavor variation:

Substitute white mushrooms for small but hearty portabello mushrooms.
Switch wine from chardonnay to a pinot or very light syrah.(DO NOT USE A CABERNET....way to overpowering for these veggies)

You can almost taste the steak.

Level 9

Since: Nov 10

.

#23 Jan 3, 2011
Doby wrote:
Tonite's Dinner
Sautéed mushrooms, fresh cut green beans, leafy spinach, with whole grain penne pasta.
Start by boiling the pasta but not until completely done.(you'll be cooking it again) DO NOT RINSE! Whole grain pasta needs no rinsing.
Next, add 1 FULL tablespoon of minced garlic, sliced white mushrooms, and a little olive oil in a wok or deep frying pan
Saute until just slightly browned
add the green beans and pour in 1/4 to 1/2 cup of white wine (chardonnay for best flavor) reduce heat and allow to reduce. Do not add salt but other seasonings are fine. I prefer cracked pepper or lemon paper, basil, etc but no salt.(you'll get your salt later)
After wine has cooked down, increase heat again and fold in pasta and spinach. Stir briskly and often like a stir fry. Only cook long enough for the spinach to go from leafy to soft. That's it!
Pour onto a plate, now add a dash of cracked sea salt, small diced roma tomatoes for garnish and top with grated parmesan cheese.(if you're into eating dairy....I don't)
There you have it. I was eating it while I typed. Being a vegan, I eat this or a slight variation several times per week.
I know, I know......where's the meat?!?!?!
Have you any idea what eating that shyt does to your body?? Fine, add your favorite meat if you want. I suggest a light thin sliced chicken breast to compliment the wine. That or slices of grilled salmon.
Holler!
Meaty flavor variation:
Substitute white mushrooms for small but hearty portabello mushrooms.
Switch wine from chardonnay to a pinot or very light syrah.(DO NOT USE A CABERNET....way to overpowering for these veggies)
You can almost taste the steak.
Thanks, your dinner sounds so good.
Doby

Sacramento, CA

#24 Jan 3, 2011
MsNewNew wrote:
<quoted text>Thanks, your dinner sounds so good.
It was off the chain! Ill try one of your recipes.(minus the meat)

Level 9

Since: Nov 10

.

#25 Jan 3, 2011
Doby wrote:
<quoted text>
It was off the chain! Ill try one of your recipes.(minus the meat)
Cool, let me know how it turns out.

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