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Recipes
Slow Cooker Mexican Style Meat
By Nemo
"This recipe can be used with chicken, beef, pork and even venison
- 1 (4 pound) chuck roast
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 1/4 cups diced green chili pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cayenne pepper
- 1 (5 ounce) bottle hot pepper sauce
- 1 teaspoon garlic powder
Nanakusa-Shiru
By Nemo
A porridge requiring seven different, distinct greens
- 1 Medium Leek, Thoroughly Cleaned and Sliced into Half-Moons
- 2 Stalks Celery, with Leaves, Chopped
- 2 Cloves Garlic, Finely Minced
- 1 Square Kombu
- 5 -6 Cups Water
- 3 – 4 Tablespoons Aka (Red) Miso
- 4 Cups Cooked Brown Rice
- 1/2 Pound Fresh Kale, Stemmed and Chopped or Torn
- 1/2 Pound Fresh Baby Spinach
- 1/2 Pound Fresh Romaine, Chopped
- 4 – 5 Scallions, Thinly Sliced
- 1/2 Cup Parsley, Roughly Chopped
- Toasted Sesame Seeds
- Red Pepper Flakes (Optional)
Kansas City Barbecue Ribs
By Nemo
Peel membrane off the back of each slab
- BARBECUE RUB:
- 2 cups sugar
- 1/4 cup paprika
- 2 tsp chili seasoning
- 1/2 tsp cayenne pepper
- 1/2 cup salt
- 2 tsp black pepper
- 1 tsp garlic powder
- Combine all ingredients in shaker and use as "rub" on the following meats.
- BABY BACK RIBS:
- 1 rack Baby Back Ribs
- Barbecue Rub
- Apple juice in a spritzer
- 2 cups BBQ sauce, your favorite
Sugar Cookies
By Nemo
Blend butter and sugar until fluffy
- 2 sticks butter, softened
- 1 cup sugar
- 1 large egg
- 1-1/2 tsp vanilla
- 3 cups all-purpose flour
- 1-1/4 tsp baking powder
Danish Puff
By Nemo
CRUST: Mix 1 cup flour, 1/2 cup butter, 2 T
- CRUST
- 1 cup flour
- 1/2 cup butter
- 2 Tbs water
- TOP
- 1 cup flour
- 1/2 cup butter
- 1 cup water
- 1 tsp almond extract
- 3 eggs
- vanilla frosting
- chopped almonds
Blt Salad
By Nemo
Wash, drain and dry lettuce
- 1 head red leaf lettuce
- 8 oz sliced bacon
- 1 lime
- 1 bn scallions
- 2 lbs red-skin potatoes
- 1 jar (16 oz) mayonnaise
- 3 tomatoes, roma
Prosciutto-Wrapped Salmon
By Nemo
Preheat ovent to 425°F. Season salmon lightly with salt and wrap each piece in a slice of prosciutto, leaving end...
- 6 (6-oz) center-cut pieces of salmon fillet, skinned and halved crosswise
- 12 very thin slices prosciutto
- 2 tablespoons extra-virgin olive oil
Rosti with Bacon, Mushrooms and Onions
By Nemo
Boil the potatoes in their skins for 20 minutes, drain and leave to cool
- 6 large baking potatoes
- 1 Tbs salt
- 3 1/2 oz smoked bacon, thinly sliced vertically
- 3 1/2 oz onion, diced
- 1 sprig thyme
- 3 1/2 oz mushrooms, diced
- 2 Tbs oil
- 2 oz butter
- 6 slices Gruyere
Thousand Island Dressing
By Nemo
Combine all ingredients; mix well
- 2 eggs, hard cooked and finely chopped
- 1/3 Cup black olives, chopped
- 3 Tbl lemon juice
- 1 1/2 cups mayonnaise
- 1/2 cup tomato-based chili sauce
- 1/4 tsp black pepper
- 1/2 tsp Tabasco sauce
- 1 tsp Worcestershire sauce
- 1/3 cup sweet pickle relish
- 1 Tbl white onion, finely minced
Cedar-Planked Salmon
By Nemo
Prepare a grill and light the fire
- 4 untreated cedar shingles; 5 1/2 inches x 10 inches
- 2 tsp vegetable oil
- 4 8-oz salmon fillets
- 2 tsp Essence