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Recipes
Snow Flurries
By Nemo
Cream together sugar, lemon peel, butter and shortening
- 1 cup granulated sugar
- 1 Tbs fresh lemon peel; chopped
- 1/2 cup butter; softened
- 1/2 cup shortening
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 3 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 cup thick jam
- 1 cup powdered sugar
Cedar Planked Salmon with Maple Glaze & Mustard Mashed Potatoes
By Nemo
In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt an...
- 1 cup pure maple syrup
- 2 Tbs finely grated peeled fresh gingerroot
- 4 Tbs fresh lemon juice
- 3 Tbs soy sauce
- 1 1/2 tsp minced garlic
- an untreated cedar plank (about 17 by 101/2 inches; if desired
- a 2 1/2-pound center-cut salmon fillet with skin
- greens from 1 bunch scallions
Tokyo Squeeze
By Nemo
This refreshing, easy to mix cocktail has only 106 calories, similar to a single shot of vodka
- 1 1/2 oz EvenStar Ginger
- 1 1/2 oz orange juice (pulp-free)
- 1/2 oz TyKu Citrus Liqueur
- 3 dashes orange bitters
Asian Fajitas
By Nemo
Mix all ingredients in a blender or food processor
- 1 cup teriyaki sauce
- 1/2 cup soy sauce
- 1/2 cup worcestershire sauce
- 2 Tbs tomato puree
- 3 Tbs (heaping) brown sugar
- 1 1/2 Tbs garlic powder
- 1/2 Tbs black pepper
- 4 Tbs hoisien sauce
- 4 Tbs honey
- 1/2 sm onion; minced
- 1/2 bell peppers (red, green, yellow); minced
- 1/2 bn cilantro (fresh); minced
- 1 Tbs red wine vinegar
- 3 oranges; juiced
- 1/2 lemon; juiced
Grilled Pork Loin Instructions
By Nemo
Since pork loins tend to be dry, follow these instructions to ensure a tender and juicy meal
- Brine:
- 4 –5 pound pork loin roast
- 6 cups water
- 1/2 cup salt
- 1/2 cup Dark Brown Sugar
- 2 Bay leaves
- 1 handful of peppercorns
- 4 sprigs of Thyme
- 2 sprigs of Rosemary
Prawn Fettucini
By Nemo
Peel and devein prawns. Wrap each one with a slice of prosciutto
- 10 large prawns (16-20 count)
- 4 Tbs olive oil
- 1 cup chopped seeded tomato
- 1/2 cup white wine
- 2 Tbs butter
- 8 oz fresh fettuccine
- 2 cups baby arugula
- Salt and pepper to taste
- 10 slices prosciutto
- 4 sliced garlic cloves
- pinch of chili flakes
Brussels Sprouts with Dijon Mustard
By Nemo
Bring the water, butter, salt and Brussels sprouts to a boil in a Dutch oven or a large deep skillet
- 1/2 cup water
- 2 - 4 Tbs butter
- 1/2 tsp salt
- 1 lb Brussels sprouts, trimmed of yellow or wilted leaves and halved lengthwise
- 2 Tbs Dijon mustard
Cappuccino Cream
By Nemo
In a large bowl, beat the cream until soft peaks start to form
- 1 1/4 cup heavy cream
- 1/4 cup granulated sugar
- 4 tsp unsweetened cocoa powder
- 6 Tbs cold brewed espresso (or strong cof
- 1/2 tsp vanilla extract
Herbed Bean Ragout
By Nemo
Cook haricots verts in a large pot of boiling salted water until just tender, 3 to 4 minutes
- 6 oz haricots verts (French thin green beans), trimmed and halved crosswise
- 1 1-lb bag frozen edamame (soybeans in the pod) or 1 1/4 cups frozen shelled edamame, not thawed
- 2/3 cup finely chopped onion
- 2 garlic cloves, minced
- 1 Turkish bay leaf or 1/2 California bay leaf
- 2 (3-inch) fresh rosemary sprigs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium carrot, cut into 1/8-inch dice
- 1 medium celery rib, cut into 1/8-inch dice
- 1 (15- to 16-oz) can small white beans, rinsed and drained
- 1 1/2 cups chicken stock or low-sodium broth
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoons finely chopped fresh chervil (optional)
Heavenly Hot Chocolate
By Nemo
Mix ingredients and sprinkle with flaked chocolate
- 1 part Irish Cream Liquer
- 1 part White Chocolate Liquer
- Hot Chocolate