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Recipes
Baked Brie
By á-30
1 Preheat oven to 350 degrees F
- 1 * 1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls
- 1 * 1 round or wedge of Brie cheese (do not remove rind)
- * Raspberry Jam, or other sweet jam
- * Brown sugar
- 1/4 * 1/4 cup of maple syrup
Roasted Garlic Hummus
By á-30
1. Puree everything in a food processor until smooth
- 1 (19 ounce) can chickpeas
- 1 head roasted garlic
- 2 cloves garlic
- 1/4 cup tahini
- 1/2 lemon (juice)
- olive oil to taste
- salt and pepper to taste
- parsley to taste (chopped, optional)
Salmon Burgers
By á-30
Salmon Burgers
- 1 lb salmon fillet, cut into chunks
- 1 2 inch piece of fresh ginger, peeled and grated
- 1-2 tablespoons soy sauce
- 2 scallions, finely chopped
- 1/4 red bell pepper, finely chopped
- 1 1/2 tsp. sesame oil
- salt and pepper
- 2 tbsp. vegetable oil
Greek Omelet with Feta Cheese
By á-30
1. Add spinach, onions and garlic; cook on medium heat 4 min
- 2 - cup fresh spinach leaves, cut into thin strips
- 1/4 - cup. chopped red onions
- 1 - tsp. minced garlic
- 1/4 - cup chopped tomatoes
- 4 - eggs
- 1/4 - cup water
- 1/2 - cup Crumbled Feta Cheese, divided
- Lamb
Spicy Peanut Butter Thai Turkey Burger
By á-30
1. Mix the turkey, peanut sauce, green onions, cilantro, egg, and bread crumbs in a large bowl
- 1 pound ground turkey
- 1/4 cup peanut sauce (or your favorite store bought brand)
- 1/4 cup green onions (chopped)
- 1/4 cup cilantro (chopped)
- 1 egg
- 1/4 cup panko bread crumbs
- 1/2 cup peanut sauce (or your favorite store bought brand)
- buns
- lettuce
- tomatoes
Thai Chicken 'Mole'
By á-30
1. Mix the peanut sauce and chicken stock in a pan and bring to a boil
- 1 cup Thai spicy peanut sauce
- 1/2 cup chicken stock
- 2 small chicken breasts (boneless and skinless)
- 1/2 cup jack and cheddar cheese (grated)
- 1 handful cilantro (chopped)
- 1 handful roasted peanuts (chopped)
- 1 birds eye chili (sliced)
Smoked Salmon Sandwiches with Capers and Red Onion relish
By á-30
Mix red onion, sugar, and vinegar in small bowl
- 1 cup finely chopped red onion
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 4 ounces cream cheese, room temperature
- 3 tablespoons chopped chives
- 2 tablespoons crème fraîche or sour cream
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed
- 1 tablespoon drained capers
- 12 slices thin Danish-style pumpernickel bread (each about 3 3/4 x 3 3/4 x 1/4 inches, available in the refrigerated deli section of many supermarkets)
- 6 ounces thinly sliced smoked salmon
Proscuitto Wrapped Scallops
By á-30
1. Preheat oven to 350 degrees 2
- 6 * 6 large sea scallops
- 4 * 4 ounces Prosciutto, thinly sliced
- * ½ teaspoon sea salt
- * ½ teaspoon orange peel
- * ½ teaspoon ginger
- * ½ teaspoon pepper
- * ½ teaspoon sugar
- * ½ teaspoon ground coriander
- * ½ teaspoon cardamom
- * ½ teaspoon cilantro
Baked Oysters with Breadcrumbs and Garlic
By á-30
SUPERB! This is absolutely delicious and my favorite oyster presentation
- 2 * 2 tablespoons butter (see notes below)
- 1 * 1 cup fresh breadcrumbs, from a rustic white or whole wheat bread
- 1 * 1 teaspoon finely chopped garlic
- 2 * 2 tablespoons finely chopped parsley
- 2 dozen * 2 dozen fresh oysters, well drained (see notes below)
- 3 * 3 tablespoons freshly grated Parmesan cheese
- 2 * 2 tablespoons butter, cut in tiny pieces
Au jus
By á-30
# Instructions: # Drain off all but 1-2 ounces of the fat from the roasting pan being careful to retain any juices
- Ingredients:
- # Drippings from beef roast
- # 2 1/2 cups beef stock or brown stock
- # Salt and pepper to taste
- # 2 1/2 ounces chopped onions
- # 1 ounce chopped carrots
- # 1 ounce chopped celery