Smoked Salmon Bisque Recipe

March 17th, 2010 by admin No comments »

I’m very glad you’ve stopped by to read my blog, you may want to subscribe to my RSS feed.1/4 cup butter (1/2 stick)
1 cups thinly sliced leeks
1/2 chopped yellow onion
1 cup thinly sliced mushrooms
1 Tbsp minced garlic
3 Tbsp all-purpose flour
1 quart (32 oz) clam juice
3/4 pounds salmon fillet, chopped 1/2 inch cubes
2 to 4 ounces

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Mom’s Perfect Pork Chops Recipe

March 16th, 2010 by admin No comments »

4 pork chops
1 teaspoon bacon fat, grapeseed oil, or olive oil (or other high smoke point oil)
Salt
1-2 teaspoons of dry rub*

*Dad’s dry rub:

1/4 cup cumin seeds
3 Tbsp whole black peppercorns
1 Tbsp coriander seeds
2 Tbsp sugar
1 1/2 teaspoons sea salt

Combine cumin, peppercorns, and coriander in a heavy medium skillet. Stir over medium heat until fragrant and

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Garlic Bread Recipe

March 16th, 2010 by admin No comments »
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1/2 cup (1 stick) unsalted butter, softened
2 large cloves of garlic, smashed and minced
1 heaping tablespoon of freshly chopped parsley
1/4 cup freshly grated Parmesan cheese (optional)
1 Preheat oven to 350F.

2 Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the

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Tilapia with Pimiento Sauce Recipe

March 16th, 2010 by admin No comments »
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1 Tbsp olive oil
1 small onion, cut into thin wedges
1 clove garlic, minced
1 14-ounce can diced tomatoes, undrained
1 cup sliced cremini or button mushrooms
3/4 cup pimiento-stuffed olives, coarsely chopped
1 Tbsp chopped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
4 6-8 ounce tilapia fillets

1 In a large skillet heat olive

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Spanish Baked Chicken Recipe

March 16th, 2010 by admin No comments »

1/4 cup red wine vinegar
2 teaspoons oregano
1 teaspoon salt
1/2 teaspoon garlic powder
Dash of pepper
3 bay leaves
1/2 cup golden raisins
1/4 cup sliced pitted green olives
3 pounds chicken parts
2 Tbsp brown sugar
1/2 cup dry white wine
2 Preheat oven to 350F. Place chicken in a 12×8×2-inch baking dish. Combine wine with the marinade and pour over

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Glazed Baked Ham Recipe

March 15th, 2010 by admin No comments »
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1/2 ready-to-eat, cooked ham, bone-in, uncut (NOT spiral cut), shank end or butt end, about 9-11 pounds

Sweet Hot Honey Mustard Glaze

3 Tbsp sweet hot honey mustard (or brown mustard with honey)
2 Tbsp brown sugar
About 50 cloves

OR
Honey Thyme Glaze

3 Tbsp melted butter
2 Tbsp chopped fresh thyme (or 2 teaspoons dry)
1/4 cup cider vinegar
1/4 cup honey
1 Tbsp

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