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Aug 01
| 2 tb Oil
1 lg Onion, chopped
4 lg Leeks, washed & sliced
12 oz Potatoes, diced
1 pn Arame weed
1 ts Rosemary
1/2 ts Curry powder
1 3/4 pt Water
1 ea Garlic clove
Soy sause, to taste Heat oil in a soup pot & saute the onion & leeks for 5 minutes.
Add the potatoes, arame, rosemary, curry powder & water.
Stir well, bring to the boil, reduce heat, cover & cook for 20 minutes.
Blend until smooth in a blender with the garlic clove & soy sauce.
Reheat & serve. |
May 19
1 lb Garlic (about 8 heads)
3 tb Olive oil
2 md Onions, peeled and diced
3 c Chicken broth
1/4 c Lemon juice
4 ea Bay leaves
1/2 ts Dried thyme
4 c Milk
Separate the heads of garlic into cloves, but don’t bother to peel them.
Heat olive oil in a 2 quart pot over medium heat.
Add garlic and cook, stirring occasionally for 15 to 20 minutes or until the skins turn golden.
Add the onion and cook until soft, another 5 minutes.
Add the broth, then the lemon juice, bay leaves and thyme.
Increase heat to high and bring to a boil.
Lower heat to medium and simmer for 30 minutes.
Remove from heat, place contents of the pot in a food processor or blender and puree.
Strain garlic puree through strainer into a medium pot over medium heat.
Add milk cover, and bring to a boil.
Immediatly reduce heat to low and simmer for 10 minutes.
Serve hot.
Source: Trumps Restaurant, Hollywood, CA |
May 01
| 213 g Canned Alaska salmon
-(pink or red) 2 Soft rolls, cut in half
8 ts Tomato relish
75 g Cheddar cheese, grated
—–TO GARNISH—– 
Olives Sliced gherkins Sweetcorn kernels
Drain the can of salmon.
Flake the fish.
Spread each half of the rolls with 2 teaspoons of tomato relish.
Arrange the salmon on top. Sprinkle with cheese and garnish.
Toast under a moderate grill until the cheese has melted and the filling has heated through. Serve immediately.
Serves 4.
Approx.
210 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood format courtesy of Karen Mintzias |