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Recipes
Angelfood Pineapple Cake
By Dottiejk
Mix pineapple into cake mix
- 1 box angel food cake Mix
- 20 ounces can crushed pineapple with juice
Triple Layer Lemon Pie
By Dottiejk
Pour milk into large bowl
- 2 cup cold milk
- 2 4 serving packages jello lemon instant pudding/pie fil
- 1 graham cracker crust (8 or 9 in)
- 8 ounce Cool Whip; thawed, divided
Mexican Style Snapper
By Dottiejk
Combine five 9 ingredients in a large skillet; stir well
- 2 cups unpeeled tomato - about 3/4 lb; chopped
- 1/4 cup scallions; chopped
- 3 tablespoon lime juice (fresh)
- 2 tablespoon canned chopped green chili peppers
- 1 tablespoon parsley
- 1/8 teaspoon Salt
- 1 dash garlic powder
- 1 dash pepper
- 4 4 oz red snapper fillets
Pear Jello Mold
By Dottiejk
Drain pears and save juice to yield one cup
- 1 large can pears; cubed
- 1 cup pear juice
- 3 oz lime gelatin
- 8 oz Cream Cheese
- 1 small container Cool Whip
Pepper Crusted Maple Glazed Salmon
By Dottiejk
In small bowl or plastic bag, mix maple syrup and soy sauce
- 3/4 cup maple syrup
- 1/4 cup soy sauce
- 4 6 ounce salmon fillets
- 1/4 cup coarsely ground black pepper
Passover Carrot Cake
By Dottiejk
Beat whites to peaks. Beat yolks and add sugar, cinnamon, salt, meal, and oil
- 8 egg
- 2 cups Sugar
- 2 cups carrot; grated
- 1 cup walnuts; chopped
- 1 teaspoon Cinnamon
- pinch Salt
- 1-1/2 cup matzo meal
- 1 tablespoon oil
Seafood Manzano
By Dottiejk
In a large sautee pan or braising pot, add olive oil and heat pan until oil is HOT
- 1/4 cup olive oil
- 3 tablespoon garlic; chopped
- 2 shallot; diced
- 1 bunch asparagus; quartered
- 1 pound shrimp
- 1 pound scallops
- 1 package crab
- 1 cup madeira wine
- 2 can Italian plum tomatoes
- 1/2 stick Butter
- fresh basil
- salt and pepper
Spicy Fries
By Dottiejk
Preheat oven to 450°F. Add all ingredients to plastic bag, seal, and shake to coat potatoes evenly
- 3 large potato; cut into wedges
- 2 tablespoon olive oil
- 1/2 tablespoon chili powder
- 1/2 tablespoon Salt
- 1/2 tablespoon pepper
- 1 teaspoon oregano
- 1 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
Eli's Asian Salmon - Barefoot Contessa
By Dottiejk
Line an 8 x 12 inch baking pan with aluminum foil
- 2-1/4 pound center-cut salmon; 1-1/2 inches thick
- 1 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup freshly squeezed lemon juice; (2 lemons)
- 2 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon toasted (dark) sesame oil
- 1-1/2 teaspoon chili paste
- 1/2 cup scallions; sliced (2 scallions)
- 2 tablespoon garlic; minced (8 large cloves)
- 2 tablespoon fresh ginger; minced
- 1-1/2 cup panko
Lotus Root Kinpira
By Dottiejk
Place small amount of oil in deep skillet and turn heat to medium
- extra virgin olive oil
- 2-3 clove garlic; thinly sliced
- 1/2 jalapeno peppers; seeded, diced
- 1 small burdock; matchstick pieces
- soy sauce
- 1/2 small lotus root; thinly sliced
- 1 carrot; matchstick pieces
- 1/2 red bell pepper; thinly sliced