Martsalmon's profile page
Recipes
Raspberry Fig Preserves
By martsalmon
Cook Time4 min Level Easy Yield 8 (1/2 pint) jars
- Ingredients
- 3 cups ripe figs, mashed
- 3 cups sugar
- 2 (3-ounce) packages raspberry gelatin
Strawberry ShortcakeRecipe courtesy Paula Deen, 2007
By martsalmon
Cook Time5 min Level Easy Yield 10 to 12 servings
- For the custard:
- Ingredients
- 1 large angel food cake or ready made pound cake
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) container frozen whipped topping, thawed
- For the glaze:
- 1 cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons strawberry gelatin (recommended: Jell-O)
- 1 cup water
- 2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters) 1 Cup or so Blueberries
- Whole fresh strawberries and mint leaves, for garnish
Peach Preserves
By martsalmon
Drop peaches in boiling water for 45 seconds, REMOVE and put immediately in Ice Water
- Real Ripe CLING FREE Peaches
- Sugar
- Boiling Water
- USE 3/4 CUP SUGAR TO EVERY 1 CUP PEACHES
Not Yo' Mama's Banana Pudding
By martsalmon
Prep Time30 min Level Easy Yield 12 servings
- Ingredients
- nocoupons
- 2 bags Pepperidge Farm Chessmen cookies
- 6 to 8 bananas, sliced
- 2 cups milk
- 1 (5-ounce) box instant French vanilla pudding
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Batter-Dipped French Fries
By martsalmon
Cook Time8 min Level Intermediate Yield 4 servings
- Ingredients
- 2 pounds russet potatoes
- Peanut oil, for frying
- Salt and freshly ground black pepper
- 2 cups all-purpose flour
- 1 small can evaporated milk
Lemon-Blueberry Souffle Pancakes
By martsalmon
Preheat griddle or skillet
- •6 eggs, separated
- •2 cups ricotta cheese
- •1/4 cup vegetable oil
- •1 cup unbleached flour
- •3 Tbs sugar
- •1/2 tsp salt
- •4 tsp fresh-squeezed lemon juice
- •1 Tbs finely grated lemon zest
- •4 tsp baking powder
- •1 cup fresh blueberries
Pan-Fried Catfish Fingers with Lemony Tartar Sauce and Hushpuppies
By martsalmon
Directions 1 recipe Hushpuppies, for serving, recipe follows Place the catfish in a non-reactive bowl
- Ingredients
- 1 1/2 pounds catfish fillets, cut on the diagonal into 1-inch strips
- 1/2 cup buttermilk
- 2 tablespoons Creole mustard
- 1 tablespoon Essence, recipe follows
- 1 tablespoon minced garlic
- 2 teaspoons red hot sauce
- Vegetable oil, for frying
- 1 cup flour
- 2/3 cup cornmeal
- 1 tablespoon salt
- 1 recipe Lemony Tartar Sauce, for serving, recipe follows
Blueberry Cream Cheese Tarts
By martsalmon
Cook Time20 min Level Easy Yield 12 tarts
- Ingredients
- 2 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 2 eggs
- 12 vanilla wafers
- 1 (21-ounce) can blueberry filling, or other pie filling
Mom's Caramel Icing
By martsalmon
Boil 2 1/2 cups sugar with milk and butter, about 5 min
- 1 cup butter
- 1 cup canned milk
- 3 cups sugar
- 1 cup chopped pecans (optional)
Big Mike Burger
By martsalmon
Directions Patty #1: Pecan Burger: Preheat broiler or grill
- Patty #1:
- Ingredients
- Pecan Burger:
- 1 1/2 pounds ground beef
- 6 slices bacon
- 1/2 cup chopped pecans
- 3 tablespoons chopped parsley leaves
- 2 tablespoons grated onion
- 4 tablespoons (1/2 stick) butter, softened
- Patty #2:
- Butter Burger:
- Salt and freshly ground black pepper
- 1 1/2 pounds ground beef or ground chuck
- 4 tablespoons butter, cut into small cubes
- 4 ounces American cheese, cut into 6 portions
- Special Sauce for the "Big Mike":
- 1 cup mayonnaise
- 1/2 cup yellow mustard
- 1/4 cup ketchup
- Hot sauce
- 2 tablespoons finely chopped pickled jalapenos
- To serve:
- 12 hamburger buns
- 6 leaves lettuce
- 6 tomato slices
- 6 onion slices