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Homemade Salmon Patties
It's my own recipe I've used for years and never heard any complaints as yet.
As you can obviously tell I have three cooling in the baking pan and three more patties cooking on the right side.
Ingredients
Directions
Then I use three jumbo size eggs to which I also add in the bowl.
Then I use both my hands to blend the mixture together.
Then I either spray some No Stick cooking spray or maybe some butter instead in a frying pan.
Then I grab about a half of handful of mixture and form it into patties and fry them about 5 to 10 minutes until golden brown.
Cook Time: 60 minutes
Total Time: 2 hours
Number of Servings: 8
Yield: Each can usually yields about four patties.
Style: American
My Version of Strawberry Shortcake
My own version of homemade Strawberry Shortcake
Ingredients
Whipped Cream
Pound Cake
On top of the strawberries I usually place a spoonful of whipped cream on top layer of strawberries.
Directions
Whipped Cream
Pound cake and cut it in half.
Spread both halves with whipped cream and one of the halves place a couple tablespoons on one and then put the top piece on top and then spread some whipped cream and top with chopped strawberries.
Notes
Cook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 8
Yield: 8 slices depending on size of the slice
Style: American, Midwest
No-Prep Quinoa Shrimp with Peas
If you need a quick meal for a weekday night, this Quinoa Shrimp with peas cooks up in about 15 minutes, and it's gluten-free and nutritious. Quinoa is a very filling, ancient grain from South America and is a complete protein, which means it contains all nine of the essential amino acids for good health. If you want, you can leave out the shrimp, and add a second cooked vegetable in its place. The heat from the quinoa will cook the peas almost immediately - no fuss or muss!
Ingredients
1 cup water
8 ounces cooked frozen shrimp
1 cup frozen peas
1 tablespoon coconut oil
Low-sodium soy sauce, to taste
Directions
While quinoa is cooking, melt coconut oil in skillet and add shrimp. Cook, stirring often, about 5 minutes until shrimp is defrosted and pink. Add shrimp and soy sauce to quinoa mixture and stir. Serve immediately. Refrigerate or freeze unused portion.
Cook Time: 15 minutes
Total Time: 16 minutes
Number of Servings: 2
Yield: 1-2 servings
Style: American
Garlic Pepper Lime Baked Chicken with Tofu and asparagus
i write my own recipes and i am choosing to go as healthy as possible and this one is my own creation and i really hope everyone enjoys it! I have made this dish at least 20 times for family and friends and they all really dig this one so here it is everyone!!
Ingredients
3 cloves freshly minced garlic
1 tsp fresh mint
a splash of white wine
cracked black peppercorn
sea salt
asparagus
cayenne pepper
Parmesan cheese
mushrooms
1/3 stick of butter
couscous
parsley
fresh spinach
balsamic vinegar
cherry tomatoes
1 diced onion
mint jelly
coconut milk
cashews
honey
ginger
hickory smoked bacon
lemon
lime
tangerine
optional: tofu
Directions
combine the coconut milk, cayenne pepper, fresh mint, cracked black peppercorn, Parmesan cheese honey and balsamic vinegar together in a medium mixing bowl and whisk until blended well.
dice onion.
Mince the garlic.
fry the bacon until cooked crispy but not too crispy.
add in cherry tomatoes.
add mushrooms into the melted butter.
add the ginger lightly.
sprinkle sea salt generously to chicken.
begin to preheat oven to 400 degrees F
after the oven is preheated combine the mixture in the mixing bowl with the chicken and place the chicken in the oven until the meat is tender and no pink is showing. it usually takes 23-30 minutes to fully cook the chicken.
while the chicken is baking begin to cook the couscous and as the couscous is cooking begin to add the asparagus and white wine, add some of the now cooked and cooled bacon to the couscous and asparagus and white wine. add the mushrooms and butter.
add the rest of the garlic.
add the parsley.
and allow the couscous and mixture of ingredients to combine so the flavor is at full capacity.
after the chicken is done and fully cooked slice the lemon, the lime and the tangerine and squeeze the juice out of the three fruits onto the chicken and couscous dish.
spoon the mint jelly over the chicken.
begin to place the fresh spinach onto the desired size dishes that are being used to serve the meal.
take the chicken and place accordingly on the plate.
serve the couscous.
and be sure to add some more Parmesan cheese and also the cashews and enjoy!
Notes
and you can always add the tofu if desired but considering the fact that there is actual meat in this dish it is optional but it actually brings out more of the classy side of eating a really delicious healthy meal so i would definitely consider adding after making the dish a couple of times and make sure that you get the honest approval from those of whom you are preparing this dish for before adding the tofu because not everyone will want it so if there is a mixed opinion make it in a separate dish and anyone that does want to add it in can do so according to their desired experience.
Cook Time: 1 hours, 30 minutes
Total Time: 1 hours, 45 minutes
Number of Servings: 8
Yield: 6-8 servings
Style: Asian, Thai
lets dash
Well I have been looking at some recipes about sixteen to be exact and oh my only two had comments and between the two of them the comments was just three
I love to cook and try different recipes
But growing up whenever things don't work out we call it slobber dash
The old saying that the way to a man heart is through is stomach so for all chefs cooks the one who can help themselves around the kitchen and those who can't and trying you of to use your judgment here because if you don't your mate will be dashing to the bathroom so lets dash
Ingredients
White rice
Fish
Shrimps
Vegetables
Vinegar
Oil
Onion
Scallion
Broccoli
Carrot
String bean
Snow peas
Cabbage
Sweet pepper
Ketchup
Black pepper
All-purpose season
Garlic,thyme
Pepper
Soya sauce stir-fry sauce
Salt to taste
Directions
Cook the rice
Wash and chop vegetables onion sweet pepper garlic scallion thyme set aside
Put the egg noodles to cook and
Fried the fish on both sides set aside
Dash the onion scallion garlic ketchup a little soya sauce thyme with a small amount of water in a pot medium heat
In a skillet dash little oil finely shrimps small amount of salt and pepper finely chopped up onion sweet pepper and scallion dash the rice with some soya sauce in the same skillet stir
Dash the fish in the sauce that is cook for five minutes
Dash the egg noodles in a skillet do it like you are doing stir fry with soya sauce a little butter
In another skillet stir-fry the vegetables with chops of sweet pepper and onions
Notes
This meal you of to be able to dash dash and multitasking
Good luck let me know if lets dash work out
Cook Time: 1 hours, 30 minutes
Total Time: 2 hours
Number of Servings: 2
Yield: 3-4
Style: Asian, Chinese
Çoban Salatasi - Shepperd's salad
Simple , tasty , vegeterian , healthy ---engine starter ;-)) & salad --- , Shepperds and truck drivers knows better where to eat good , delicious,natural food ....
Ingredients
1 pound tomatoes, diced
¾ pound cucumbers (1 European or 4 Persian), diced
1 green pepper, preferably a long green Italian frying pepper, seeded and diced
½ small red onion, sliced, soaked in cold water for 5 minutes, drained and rinsed
¼ cup (loosely packed) coarsely chopped flat-leaf parsley
1 tablespoon chopped dill
2 tablespoons chopped mint
1 teaspoon sumac
½ to 1 teaspoon Turkish or Aleppo pepper
Salt to taste
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 to 2 ounces feta, crumbled (1/4 to 1/2 cup) (optional)
Black olives as desired (optional)
Romaine lettuce leaves and pita bread for serving (optional)
Dairy Free, Gluten Free, Healthy, Low Cholesterol, Low Sodium, Middle Eastern, Cucumber, Fresh Herb, Onion
Directions
Combine all of the ingredients except the olives and romaine in a large bowl and refrigerate for 30 minutes. After 30 minutes toss together, taste and adjust seasonings. Garnish with olives and serve, with pita bread and romaine lettuce if desired.
Cook Time: 15 minutes
Total Time: 25 minutes
Number of Servings: 6
Yield: 6-8
Style: Middle Eastern, Turkish
Pork Sirloin Boneless Chop Thick
Just something I sometimes cook for supper.
The side is Red Potatoes with melted butter and Parsley Flakes.
Ingredients
Morton Seasoning Salt
Directions
Place in a frying pan and Sprinkle Morton Seasoned Salt on each side of each one.
Fry in a frying pan until done.
Cook Time: 20 minutes
Total Time: 26 minutes
Number of Servings: 4
Yield: 4 chops
Style: American
red sauce
I cant, for the life of me, put measurement to this! I try, lord have i tried. Everytime i write it down, follow the directions, it comes out wrong! I have no idea what it is. I will do my best to tell you.
in a bulb of garlic, twice the diameter of a golf ball, remove two to three cloves of the outer, most ripe, largest cloves. Two if theyre exceptionally large. Three if theyre a little bit smaller. With the skin on, chop the part off which connects with the bulb. Laying a chefs knife broad side on top of the garlic, blade angled down slightly. Strike the blade with the heel of your hand. To crush the garlic flat. Use a meat hammer or a rolling pin if you are un sure. Practice before you strike on how it will work. Then remove the skin. Always crush your garlic. It will release an oil that doesnt show when you just mince. It makes for a milder, more rich flavor. Toss your crushed garlic in the food processor. With a sweet onion about the size of a baseball, quarter it up and throw that in the food processor too.
Ingredients
I cant tell you how much of any spices. Somewhere between one and three tblsp of basil. Freeze dried if you want. I dont know how much fresh. The basil will add a new flavor that will coincide beautifully with the robust flavor of the tomato. They will run togather, not complete strangers. But definitely unique in their own right. The oregano is the opposite. Only 1/2 or 1/3 as much oregano as basil. The oregano will be crying for lemon, the tomato doesn't deliver the acidity. The oregano will be angry, and be searching for vengeance. Delivering notes of ancestors past. You dont want too much. It will be crying for more and more, until the red sauce is ruined. Just a hint, a whisper of fennel. You could count the seeds on fingers of both hands. About four times the volume of fennel, add in crushed red pepper. I have no idea how to explain the black pepper. I crush mine with a meat hammer to ensure a variety of size in granules. Savory, adds to the salt and pepper, and every other flavor this side of the fruity flavors. Probably about twice the amount of savory as black pepper
Directions
I have gone the route of milling every kind of tomato. Raw. Skinned and seeded. With or without the juice from the tomato. And, for the effort.. If you can find a really good puree is the way to go. All natural. Nothing added. DO NOT USE HUNT'S. Pour the puree in the processor. Run it until well incorporated. Add a "shot" (not a shot glass) of sweet marsala wine. Cheap kind will work. If you cant get SWEET MARSALA wine, it will be fine without it. DO NOT substitute for any other wine. With your thumb covering most of the bottle mouth, aggressively tip or jam the bottle to spill wine for a fraction of a second. You can practice in the sink if you want. Youll probably end up with in the neighborhood of 1/2 to 1tblsp. When that is done in the processor, and you take off the lid.. The scent will permeate you nasal passages with a rich smell, unlike anything on earth. The tomato will sing a deep note that is not unlike a male choir singin in a basilica. Beautiful in all of its glory. Robust and fruity. The garlic will dance with the scent of tomato. And the wine. Not too much. Just enough. It is easy to over do it on the wine.
Notes
Food processor
Chefs knife
Meat hammer
Tomato puree 15oz
Tomato juice (from concentrate)5.5oz
Parmesan
Sweet onion
Garlic
Basil
Oregano
Fennel seed
Crushed red pepper
Sugar
Black peppercorns
*savory and the sweet marsala wine optional*
Do not cook separately or additionally. It is ready to use as is. You can cook it when it goes on your pizza linguine ect. I'm sayin that once its finished, its ready.
Cook Time:
Total Time: 20 minutes
Number of Servings: 1
Yield: 2Lg pizzas, or 4 servings of pasta
Style: European, Italian
Lahmacun-Turkish pizza
Very thin dough and tasty paste-salsa covering cooked in brick oven , crusty , unique , delicious starter...
Ingredients
5 cups of all-purpose flour
1.5 cup of milk (or water - the reason for me to use milk is for the bottom of the crust to get a nice golden colour)
1/4 cup vegetable oil
3 tsp salt
1 tsp sugar
1.5 small package of insant yeast (10 grams).
While the dough is rising, let's go on with the meat mixture. What we need:
1 pound ground beef
1 red paprika
1/2 green paprika
2 tomatoes (you can use tinned tomatoes)
1 large onion or 2 medium sized onions
1 tbs pepper/tomato salca (pure tomato salca will work fine if you can't find mixed salca)
2 tsp red paprika powder
1.5 tsp ground cumin
1.5 tsp ground black pepper
2 tsp salt (use the double if your salca is not salted)
A handfull of parsley
1/5 cup olive oil
Directions
2-Put the the paprikas, tomatoes, parsley and onion in a food processor and mix untill everything is well ground.The consistency of the mixture should be in between a paste and sauce. Add this, together with the salca, olive oil and spices to the ground beef and mix with your hands untill everything is mixed thoroughly.
3-when your dough has risen, start with forming little balls out of it (or big, it all depends on how large you prefer your lahmacuns). Mine are a little bigger than a ping-poing ball. Cover the balls so they don't dry out.
4-Flour your work surface, take your roller pin and roll out your balls. You want your dough to be very thin, about two millimeters. Then, take a spoon and put about one tablespoon or more - like I said before, it all depends on how big you made the balls - of the meat mixture and spread it on your dough. You may want to use the back of your spoon to even it out.In an ideal world, we would own a brick oven in which we would bake these babies, but we don't, well...at least, I don't. I have a simple large pizza pan and a small 'grill' that I use for baking my lahmacuns - and to be honest, they turn out great every time! If you don't have a pizza pan or a flat grill, you can also use your oven. Pre-heat your oven untill 400 degrees and bake the lahmacuns for about 5-10 minutes. If you are using a pizza pan/grill, it will take less time. Your lahmacuns will be done in 3 minutes or less.
5-Squeeze a bit of lemon juice, put some salad on your lahmacun, wrap and enjoy
Cook Time: 10 minutes
Total Time: 2 hours, 40 minutes
Number of Servings: 10
Yield: 10-15 pieces lahmacun
Style: Middle Eastern, Turkish
Shrimp Diablo Tortellini
My latest creation. I like spicy food, love shrimp and cheese tortellini but don't like a lot of sauce drowning out the flavor's so I put this together and it's a hit with the roommates.
Ingredients
10 oz cheese tortellini, cooked as directed on pkg.
9 Roma tomatoes
1/2 a large sweet onion
1/2 a red bell pepper
1/2 a green bell pepper
1/2 a yellow bell pepper
3 cloves garlic, peeled
4 sticks celery
2 Tbsp extra virgin olive oil
1 Tbsp fresh parsley, minced
1 Tbsp dry basil
1 tsp dry oregano
1 medium dried New Mexico Chili Pod, rough chopped
1/4 tsp salt
1/4 tsp pepper
1 Tbsp Sriracha (optional for more heat)
Directions
After roasting the veggies put them into a stew pot over medium heat, add the tomatoes with the juice, chopped chili, salt, pepper, Sriracha and shrimp. Stir and cook until the shrimp are pink then cook the tortellini as directed on the pkg. Serve with fresh grated mozzarella.
Notes
For mild spicy heat adjust the chili to taste and don't add Sriracha.
Cook Time: 30 minutes
Total Time: 60 minutes
Number of Servings: 6
Yield: 6-8 servings
Style: European, Italian
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