Recipes
Stuffed Mushrooms
Written by H2O Hazard   
Sunday, 19 June 2011 18:48

2 blocks cream cheese

2 teaspoon garlic powder

1 lb italian sausage

1 1.2 cups parmesan  cheese

4- 5 big packages of mushrooms

 

Cook sausage and drain

Mix all ingredients together

Stuff Mushrooms

Bake at 375 degrees for 20 minutes

 
Discuss...
Jalapeno Pepper Dip
Written by RedRider   
Monday, 11 June 2007 14:38
8 oz mild cheddar cheese (grated)
8oz sharp cheddar cheese (grated)
10-12 oz jar pickled jalapeno (chopped)
3 green onions (chopped)
1 quart jar Hellman's mayo
 
Mix and chill
 
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Texas Caviar
Written by RedRider   
Monday, 11 June 2007 14:37
1 can black beans (drained)
1 can black eyed peas (drained)
1 can diced tomatoes (drained)
3 green onions (chopped)
3 cloves garlic (crushed)
1 green pepper (diced)
1/3 cup parsley
1/4 cup onion (chopped)
 
Mix all together and add 1/2 cup Zesty Italian dressing. Stir and chill
 
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Tom's Soy & Rum Brine for Smoking
Written by Tom Greenberg   
Friday, 29 September 2006 03:29

Tom's Soy Brine for Smoked Salmon

1 tbs   Kosher Salt
1 tsp   Dry Mustard
1 tbs   Molasses
1 cup  Brown Sugar
1/2 cup  Dark Rum
1 cup  Soy Sauce
4 cups Water

Mix all ingredients until completely dissolved...soak fillets overnight, making sure they are completely covered...do not rinse fillets before smoking.

Make sure you keep a close eye on the fish while smoking and keep the temperature from getting too hot.  With all the sugar in this brine it can burn...you just want it to carmelize.

 
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Pan Grilled Salmon with Yellow Pepper Saffron Sauce
Written by SalmonKing   
Monday, 10 July 2006 08:54
  • 2 salmon fillets, 6 ounces each with skin on
  • 1 tablespoon olive oil
  • Sea salt and ancho chile pepper powder, to taste
  • 1/4 yellow bell pepper, finely chopped
  • 1/4 red bell pepper, finely chopped

    For the sauce:

 

  • 1 large yellow bell pepper, roasted
  • 3 tablespoons rice wine vinegar
  • 3 large cloves garlic, coarsely shopped
  • Pinch of saffron threads, pan toasted
  • 1 1/2 teaspoons honey
  • 1/2 teaspoon Dijon mustard
  • Scant 2/3-cup extra virgin olive oil
  • Coarse salt and freshly ground black pepper to taste
Read more...
 
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