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Recipes
Vodka and Citrus Cured Salmon
By zeenieme
1. Remove any tiny pin bones from the salmon with a pair of needle nose pliers or tweezers
- 1 (2 pound) salmon filet, with skin
- 1/2 cup kosher salt
- 3 T sugar
- 1/4 cup chopped fresh dill
- 1/4 cup lemon flavored vodka
- 2 T grated lemon zest
- 2 T grated lime zest
- 2 T grated orange zest
Scored Potatoes
By zeenieme
With a sharp knife, cut potatoes in half lengthwise
- 4 large baking potatoes
- 2 tablespoons butter or margarine, melted, divided
- 1/8 teaspoon paprika
- 1 tablespoon minced fresh parsley
- Salt and pepper to taste
Glazed Sweet Potato Wedges
By zeenieme
Melt butter in an 8 inch square dish in the microwave
- 1/4 cup butter
- 1/4 cup orange juice
- 1/4 teaspoon Cinnamon
- 2 medium-size Sweet potatoes, peeled and cut into eight wedges
- Orange slices, optional
- Parsley sprig, optional
Apple-Topped Pork Loin
By zeenieme
In a small bowl, combine the first seven ingredients; rub over roast
- Apple Topping:
- 2 tablespoons all-purpose flour
- 1 teaspoon caraway seeds
- 1 teaspoon ground mustard
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon rubbed safe
- 1/4 teaspoon pepper
- 1 boneless pork loin roast (4 to 5 pounds)
- 2 tablespoons olive or vegetable oil
- 1 1/2 cups finely chopped peeled tart apples
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 18 to 1/4 teaspoon ground mace
Joe Muer's Bean Relish
By zeenieme
In large pot or soup kettle, cover rinsed beans with cold water and bring to slow boil
- 2 quarts (8 cups) Great Northern Beans
- Salt and pepper to taste
- 1/2 cup minced parsley
- 1/2 cup minced onion
- Vinegar to taste
Roquefort Walnut Spread
By zeenieme
In mixing bowl, blend Roquefort, butter, cream cheese and cream smoothly
- 1/4 pound Roquefort or other good blue cheese, room temperature
- 4 T butter or margarine, softened
- 1 package (8 ounce) cream cheese, room temperature
- 2 T cream
- 1 T brandy
- 1/2 cup coarsely chopped walnuts
- Few twists freshly ground black pepper
- Additional 1/4 cup coarsely chopped walnuts
- Thin crisp crackers
Beef Stroganoff
By zeenieme
1. Pat meat dry with paper towels
- 2 1/2 pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips
- 2 tablespoons vegetable oil
- 6 tablespoons (3/4 stick) butter
- 1/4 cup finely chopped shallots
- 1 pound small button mushrooms, thickly sliced
- 1 cup canned beef broth
- 2 tablespoons Cognac
- 3/4 cup creme fraiche or whipping cream
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh dill
- 12 ounces wide egg noodles
- 1 tablespoon paprika
Crab-Egg Cracker Spread
By zeenieme
In a bowl, combine the first seven ingredients
- 1/3 cup mayonnaise
- 1/3 cup chili sauce
- 1 T prepared horseradish
- 1 garlic clove, minced
- 1/2 tsp prepared mustard
- 1/4 to 1/2 tsp hot pepper sauce
- 1/2 tsp salt
- 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 1 1/2 cups flaked fresh or frozen crabmeat
- 2 hard-cooked eggs, finely chopped
- Assorted crackers
Potato and Pea Pod Salad
By zeenieme
Peel potatoes; cut into wedges
- In 4 quart saucepan over high heat, heat 1 1/2 pound unpeeled potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 20 to 25 minutes until potatoes are fork-tender. drain. Cool potatoes until easy to handle.
- Meanwhile, in 12 inch skillet over high heat, in 1 inch boiling water, heat 1 pound Chinese pea pods to boiling. Reduce heat to low; cover and simmer 5 minutes or until pea pods are tender-crisp. Drain
- In large bowl, mix 1/2 cup mayonnaise, 1/2 cup sour cream; 1 tablespoon cider vinegar; 1 tablespoon minced fresh dill or 1 tsp dill weed; 1 tsp salt and 1/4 tsp pepper. Add pea pods and 1 medium sliced red pepper diced.
Balsamic Garlic Vinaigrette
By zeenieme
Combine all ingredients in a blender or food processor until smooth
- 1/2 cup olive oil
- 4 T balsamic vinaigrette
- 2-3 tsp Dijon style mustard
- 1-2 cloves chopped garlic
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried thyme
- 1/4 tsp dried oregano