weeknight tagged posts
18/02/2018 salmon recipe
This versatile, oil-rich fish is a popular restaurant choice but you can work wonders with it at home too. Cooked whole or as sandwiched whole fillets, salmon is a good fish to use when catering for large numbers. Last month, at CHFA West I came across a stand with samples of organic” smoked salmon. Lay your salmon fillet flat on a board or on a sheet of foil on your counter, skin side down (even if there is no skin).
Remove all the air from the bag using a vacuum sealer or the water displacement method, then add the salmon to the preheated water bath and cook for 30 to 45 minutes for one-inch filets, or 45 minutes to an hour for filets up to two inches thick. This oven baked salmon with Parmesan herb crust is definitely one of our favorites.
Add lightly seasoned salmon fillets on top,...Read More
24/02/2017 dinner recipes
Join thousands in their success: use our foolproof meal plans to lose weight effortlessly on keto! So while adding eggs, chicken stock you have to make sure it’s added under precision. This healthy version of steak house-worthy slow cooker mushrooms with garlic and herbs are a must-try for any mushroom lover. Be sure to have the ingredients in stock and you’ll be as good as gold when it comes to dinner time.
The beautiful bird you see here is from an upcoming video recipe for my version of barbecued chicken. Certain recipes comprising casseroles, vegetables and others give you the option of preparing the basic item the night before. It’s the afternoon and I haven’t planned dinner for tonight (or tomorrow, or the night after).
When you pack lunch for your kids make sure you put everything h...Read More
07/06/2016 food network recipes
Lidia Bastianich is an Emmy award-winning public television host, a best‐selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. I adapted the following two recipes from one I found on this site Ellen’s matzo recipe uses a Breads from Anna gluten, soy, and rice free bread mix. I’ll cook with a rising star chef at a Greyhound bus station turned into a restaurant in Savannah and I’ll discover the mystery of bees and beekeeping, with some sweet honey infused recipes to try for your next weeknight meal.
Valerie Bertinelli adds a little Italian flair to her dessert with limoncello challah bread pudding With a zesty glaze made with lemons and powdered sugar, this light and airy bread pudding is the best way to end a Hanukkah meal...Read More