Grinder's profile page
Recipes
TERIYAKI-STYLE SALMON {sara molten}
By grinder
In a bowl whisk together soy sauce, ginger root, honey, sherry, vinegar and garlic paste
- 5 tablespoons soy sauce
- 1 teaspoons minced gingerroot
- 3 tablespoons honey
- 2 tablespoons medium-dry sherry
- 2 tablespoons white wine vinegar
- 2 garlic clove, mash to a paste with 1 t. salt
- 2 lbs. salmon steaks
FRESH SUMMER TOMATO AND ONION SALAD
By grinder
Mix oil, vinegar, Italian herb seasoning and sugar in small bowl
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon McCormick Italian Herb Seasoning Grinder
- 1/2 teaspoon sugar
- 1 medium red onion, thinly sliced
- 1 lb. ripe tomatoes, sliced
- 1/3 cup crumbled feta cheese
MARINATED WHOLE MUSHROOMS
By grinder
Select very fresh unopened mushrooms with caps less than 1¼” in diameter
- 7 lbs. small whole mushrooms
- 1/2 cup bottled lemon juice {4.5oz}
- 2 cups olive oil {15oz}
- 2.5 cups white vinegar, 5% acidity
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon canning salt
- 1/2 cup fine chopped onion
- 1/4 cup diced pimiento
- 2 cloves garlic, quartered
- 25 black peppercorns
CRAB RANGOON {kraft}
By grinder
Calories 70/Total fat 4g/Sat fat 1
- 1 {6oz} can white crabmeat, drain, flake
- 4 oz. cream cheese, softened
- 2 green onions, thinly sliced
- 1/4 cup low-Fat Mayonnaise
- 12 won ton wrappers
CANDY CANE MUDDY BUDDIES
By grinder
In a gallon size freezer bag, pour in the powdered sugar
- 6 cups rice Chex cereal
- 1 tablespoon shortening
- 10 oz. Candy Cane Hershey’s Kisses
- 1.5 cups powdered sugar {6oz}
SIMPLE TURKEY SAUSAGE BREAKFAST ROLLERS
By grinder
Heat oven to 500°F. Stack tortillas and wrap in foil
- 8 corn tortillas
- 8 Jennie-O Lean Turkey Breakfast Sausage Links
- 1.5 cups liquid egg whites
- 4 tablespoons light cream cheese
- 2 cups fresh spinach leaves
- Fresh salsa, if desired
DEVILED EGGS {my version}
By grinder
Peel eggs, cut in half and scoop out the yolks into a medium bowl
- 6 eggs, hard cooked
- 1 tablespoon mayonnaise {14g}
- 2.5 Tbsp. non-fat Greek yogurt {38g}
- 1/2 teaspoon yellow mustard
- 1 teaspoon chopped dill pickle relish
- 1/2 teaspoon pickle juice
- 1/2 teaspoon sugar or substitute
- 1/2 teaspoon white vinegar
- 1/4 teaspoon Worcestershire
- Grated onion as desired
- Hot sauce {opt}
- Salt and black pepper
- Paprika or cayenne for sprinkling
CLASSIC MACARONI SALAD {kelsey nixon}
By grinder
FOR THE DRESSING: Whisk mayonnaise, sour cream, mustard, vinegar and sugar together in a small bowl or glass meas...
- Dressing:
- 1/2 cup mayonnaise {4oz}
- 2 tablespoons sour cream {1oz}
- 1 tablespoon Dijon mustard
- 1 tablespoon sherry vinegar
- 2 teaspoons sugar
- Kosher salt and fresh cracked black pepper
- Pasta:
- 8 oz. macaroni, cooked, rinsed
- 1 tablespoon rough chopped fresh dill
- 2 large stalks celery, diced
- 1 small red bell pepper, diced
- 1/2 small red onion, diced, rinsed in cold water
- Kosher salt and fresh cracked black pepper
SWEET AND SOUR SALAD {ruby critchfield}
By grinder
Mix dressing ingredients and allow to sit while sugar dissolves
- Dressing:
- 1/2 cup red wine vinegar {4oz}
- 1/2 cup sugar or splenda
- 1/2 cup olive oil {3.75oz}
- Salad:
- Leaf lettuce
- Onions
- Avocado slices
- Bacon bits
- Parmesan cheese
BRUSCHETTA
By grinder
Preheat oven to 450°F. Prepare tomatoes by slicing them in quarters length-wise and removing all of the seeds
- 10 whole Roma Tomatoes, Cored
- 2 cloves Garlic, Minced
- 1 tablespoon Olive Oil
- 1 teaspoon Balsamic Vinegar
- 8 whole Fresh Basil Leaves, Torn
- Salt and Pepper, to taste
- 1 loaf Ciabatta Bread
- 1/4 cups Olive Oil
- 1/2 cups Sharp White Cheddar, Shredded