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Do you help people find recipes? I am trying to find one that involves baking in a can
(i.e. salmon, spinach, mashed potatoes, etc.) and don't know the term to use when searching recipe sites...
I think I'll have to have a whole lot more information on this one. Do you mean actually baking in the can? Why? The only things I use cans for besides opening and emptying, and then recycling them, is:
You cannot heat a can without opening it; it could explode. You wouldn't want to cook or heat anything acid in a can anyway. Was it cooked over a campfire? Don't tell me they served a can on a plate at the table! I think I misunderstood something there. I searched, and there's no links available on anything I can reasonably imagine, and yes, I know what words to search on. Please describe the dish; what it was, how it was served and what it tasted like. Thanks for writing.
My husband and I are looking to have meatball subs for dinner one night. The meatball recipe you have sounds great, but what kind of sauce do I use to keep the meatballs warm in, or sauce to put on the sub roll? Thank you for your time.
I'd forgotten all about meatball subs! I know what we'll be having tomorrow. Here in Miami we use a loaf of Cuban bread. It's great! Easy Meatballs are great for subs; don't make them too large. Traditionally they are served in a regular red spaghetti sauce. You can make your own if you have time.. Spaghetti Sauce, Sicilian Style Plus is great, a healthy choice... or buy your favorite canned or bottled sauce if you're in a hurry. Thicker is better. When your oven meatballs are done, heat the sauce and put the meatballs into it, carefully mixing so they are covered with the sauce. Turn heat low and simmer for at least fifteen minutes. Spoon a little sauce on the bread or buns before you put the meatballs on. We used to top them with grated parmesan, or shredded mozzarella, run under the broiler for a moment before covering with the top crust. My son Mark (Zog to his friends) says the optimal method is to split the bread and layer both sides with mozzarella or any other cheese you have on hand (low-fat or fat-free mozzarella works great and is low-calorie and high-calcium). Run it under the broiler or stick it in the toaster-oven briefly to melt the cheese a little. This seals the bread so the sauce doesn't make it soggy. Fill the sandwich, squashing slightly so the meatballs don't escape, and enjoy! You can even make "subs" with leftover spaghetti and meatballs, heated in the microwave and topped with some parmesan. I don't know how I could have forgotten one time when my daughter, in a grammar school health class, was asked by the teacher what she had for breakfast!
I was wondering if you could help me with something. I love Mexican food, but it is very hard to find around here. I used to cook some, but that was years ago and I don't seem to have any good recipes anymore. I would appreciate any recipes you have. I specifically would like recipes for enchilladas, chimichangas, burritos, salsa, rice, beans etc. I would appreciate whatever you have available or if you know a good internet site where I can find them.
Amy, you touched one of my points of ignorance. I do a lot of authentic Hispanic cooking, but not Mexican cuisine. Miami doesn't have a large Mexican population, although there are quite a few in Homestead just south of us. The closest I ever lived to Mexico was Lincoln, Nebraska, and the extent of my "Mexican" experience there was Chili con Carne. Bringing up my mental recipe bank, though, took me back there for this favorite dish. I'm afraid that much of what "gringos" in the USA think of when they consider Mexican food is pseudo-Mexican (sometimes miserably-pseudo), otherwise we wouldn't have Taco Bells and Fritos corn chips. I cook some Mexican-style food, but that's not the same thing. As with many larger countries, there's not one single style of cooking. Mexican haute cuisine is quite different from the food eaten daily in the barrios of Mexico City or in the cafes of central Mexico. My daughter, Cathy Asbury, was an exchange student in the central mountain area at the University of Tlaxcala some years ago; her hosts owned a restaurant. The food was heavy on breads and grains with a little meat and vegetables, but no chili peppers or other Mexican seasonings considered as traditional. Read Inside Dining: Mexican Cuisine and Cooking for an overview of different cooking styles. Another site, Traditional Dishes of Mexico from the University of Guadalajara, identifies 32 distinct regions, and gives recipes with photos that are traditional in each area-- in Spanish for those familiar with the language, or with a good dictionary and a brave heart. And then there's Tex-Mex, general Southwest USA Mexican/Indian and Los Angeles styles of Mexican cooking as well. First, a handy Food Term Translator from Inside Vallarta's site. Always nice to know what you're talking or reading about. Then-- a necessity if you wish to understand authentic Mexican foods-- their piece on chili peppers, the biggest staple in most Mexican cooking. One of the best known foods to come out of Mexico is Chili con Carne. For a brief history of this hearty dish, plus links to some recipe sites, especially Tex-Mex ones (in Texas, they believe they invented-- or at least perfected-- chili con carne), see Chili: A Hot Topic. I have also included my own favorite version of Chili con Carne, plus a frequent staple to accompany those spicy bean recipes, Perfect White Rice. One of the more complete links to Mexican Recipes can be found at Berkeley's Soar, which has on file at least 829 ethnic Mexican recipes, from Bean Burritos to Chicken in Salsa Verde to Green Chicken Enchiladas to Mexican Pork Garlic Stew to Shepherds' Pie with Drunken Sauce. There's even some Tex-Mex recipes. Ortega, a leading producer of Mexican foods in the USA, has a recipe site with over 100 Mexican recipes using ingredients (Ortega, naturally) you can find in your supermarket. Mission Foods is another supplier of Mexican-style ingredients, and has a delicious database with hundreds of recipes. Some stray rather far from Mexican, though (See Greek Salad Roll-Ups). For examples of New Mexico cuisine, visit Superbly Southwestern. Culinaria has several dozen Mexican recipes that look excellent (I'm about to get an education here); out-of-the-ordinary dishes and well written instructions, too. The University of Guadalajara offers a large collection of traditional recipes-- translated into English-- Mexican Cuisine. The Mining Company's About.com has an index of recipes in their index to Mexican Cuisine. If there's a special Mexican dish you and your family enjoy, and you'd like to find different versions of it, go to Google Search, type in the name and hit the "Search" button for hundreds and hundreds of ideas. The world is truly a small place now. By the way... when the chilis are hotter than you expected, cool off quick with a glass of full-fat cold milk or a spoonful of chilled sour cream. You'll soon learn to value the burn!
I want to find out how to cure salmon fillets in ginger. Can you help me?
Sure! No problem. (Ha!!!) I checked the internet and my cookbooks and came away very puzzled. Ginger-cured salmon wasn't mentioned in any of my cookbooks. Not only that, but menus from upscale restaurants, fine hotels, plush inns and even first-class airlines feature this dish all over the internet. There were mouth-watering reviews written for it. But no recipes anywhere! I wrote to Jan:
Probably season them. When we were in Savannah, Georgia, we ate at the
Blue Moon Cafe and had salmon cured in ginger (with wasabi). It was fantastic!
We want to try to make it at home. Do you have a recipe that we can try?
This gives me a clue. If it was served with wasabi and seasoned with ginger, it was probably Asian, maybe Japanese in origin. I found some great links which are no longer valid, with a great discussion on curing salmon and several great recipes from ChefAl of Great World Chefs..., plus some suggestions on how to include ginger in the curing process. But no actual tried-and-true ginger-cured recipes, unfortunately. Next I wrote to several companies that sell salmon on the internet. Some of them actually sell ginger-cured salmon. Only one answered, and they have a wide variety but no ginger-cured.
Hi Bess,
I have asked our food technologist and she came up with this:
It amazes me how many companies do NOT answer when one writes. If clerks in a store paid that little attention, customers would leave in droves! Everybody messes up sometimes and fails to carry through on a request (including me), but many companies apparently either do not have any adequate setup for dealing with email inquiries or don't give a darn. Many thanks to Paula at New Zealand King Salmon, obviously a very customer-friendly company. They have lots of great information on types of salmon, nutrition and more on their website, well presented and interesting. Click on their Recipes Index for some great ways to serve salmon. Try their Regal Smoked Salmon Frittata. It sounds great! So, where do we stand? Almost nowhere. I'm going underground. Hopefully I'll have some answers soon. I haven't given up.
Thank you so much for all your sleuthing for 'ginger-cured' salmon. It
was kind of neat to see my letter and all the responses on the web.
You're welcome, Jan. ChefAl of Great World Chefs probably has the right idea, although he hasn't tried it himself. I have put out some feelers with chefs I know, who know chefs who may have made it or know someone, etc. etc...... If anyone out there has actually made this dish or has a good recipe from someone who makes it, please shed some more light.
I have a recipe for Asian style Gravlax that was created by Chef Caprial from the Portland area. She serves it with Ginger, carrot and daikon salad and wasabi crème fraiche.
That's very interesting, Kate, and looks delicious. I'm going to try it very soon. Thanks so very much for your contribution. Oddly, I just came across a recipe on the web for Ginger Cured Salmon on Crispy Won Ton Squares from S. Anderson Vineyard. There's more great, classy recipes on this site too.
Thank you for the strawberry/banana smoothie recipe, do you have other smoothie recipes which I could get? :>)
We sure do, Debra. Here's enough smoothies to keep you drinking your fruit and calcium all summer! Smoothies don't have to be high calorie or fatty. They're an excellent way to get more vitamin A, C, minerals including extra calcium and magnesium, folate (good for the heart), plus antioxidants and phytochemicals, all of which fight cancer and other illnesses. They also help you take in more fluids, always important in the summertime. Have one instead of lunch, and another for an afternoon pickup. Aside from all that, they taste good!!! Here's some great smoothies (and semi-smoothies).
If that's not enough, visit Smoothie Central for a great selection of these healthy drinks. Some more can be found at Practical Kitchen's Summer Treats: Fun Fruit Shakes.
I would like to know if you know of any diet drinks with yogurt in them that are called "Smoothies"? Also, can you freeze these drinks if they contain the yogurt? Thank you
My first reaction about freezing was "Why?" For me, one of the primary reasons to drink a smoothie is for the fresh fruit, live yogurt cultures (and calcium) and fresh taste. But I suppose there must be a reason. If it's because you want "frozen yogurt", that's another type of recipe. You can imitate "frozen yogurt" by using frozen fruit and a few ice cubes, if your blender can handle it, but it won't be anything like the commercial product. First, I did a little research on the net about what happens to yogurt when you freeze it, and boy, did I get confused! Some sites say the live cultures thaw out just fine. Some insist that freezing kills all the healthy acidophilus bacteria that yogurt contains. The most professional and well written site (doesn't mean they're right) says it damages and weakens the culture, but doesn't kill outright all of those helpful bacteria. I'm sure that the longer you keep it frozen, the more likely that will happen. My advice: if you drink smoothies primarily for the healthy live culture it contains, don't freeze it at all. Second, a couple of sites say that while yogurt freezes well, the flavor changes some, depending on the type of yogurt, perhaps becoming more acid. Third, we already know that fruits freeze well, especially if sugar is added or they are blanched first (dipped in boiling water). But what happens when you combine them with yogurt? I suspected the mixture would separate into disgusting curds as it thawed. Finally, I made a mango-strawberry yogurt smoothie and froze it overnight. The next day I took it out and left it on the counter until most of it was thawed and the frozen core in the center was starting to get mushy. At this point I stirred it vigorously and tried it. Surprise! It tasted fine and wasn't separated at all. The consistency was just like it was when I first made it. So it looks like you can freeze yogurt smoothies. I assume it would work for any fruit and any type of yogurt. Experiment! If you prefer your smoothies with yogurt, you probably already know it's a very healthy choice. Even using fat-free yogurt, the taste is richer although a little tangy. The calcium is more concentrated, adding another reason many people drink smoothies. Plus the healthy live cultures help keep our intestinal flora in better shape. Many recipes for smoothies call for yogurt. But you can easily convert any recipe that calls for milk to a yogurt smoothie by just substituting yogurt for the milk. Especially if you use frozen fruit or ice cubes, you may find you must add a little milk to thin the smoothie enough for the blender to process it. If you like things sweet, you may wish to add a little extra sugar as yogurt is more acid than milk. You asked about "diet" drinks. If you mean "low-calorie", using fat-free yogurt cuts a lot of the unneeded calories (so does skim milk). If you want it sugar-free as well, saccharin, NutriSweet or Stevia works fine, used after it's blended so you can add to taste, and cuts a few more calories as well. Personally, I feel Stevia is a healthier and more natural choice. The smoothie still contains the yogurt and fruit calories, but these are an intrinsic part of healthy food, and therefore part of a "good" diet. Try any of these delicious recipes at Smoothies for Debra. Skoal!
Hi. Back in the 40's I was walking down Times Square and looking at cooks cooking right in the windows of the restaurants. I saw a short order cook cooking breakfast eggs. He had a BIG bowl that he would ladle out the whipped eggs out of, put it in the frying pan and then, if I remember right, he took a fork and just turned it between his two fingers and the eggs went right up like a mountain. It looked so odd and delicious I had to go in and have breakfast. Could you throw any light on how he did that?
No, I've never seen it done. I probably could do it, but there's two things wrong with this picture that weren't a concern back in the 40's. First, I'm on the side of eggs but with precautions (see Eggs and Old Wives Tales). Eggs are extremely nutritious. It's true they have fat and cholesterol. But unless you are on an extremely low fat or low cholesterol diet, you can get cheap protein and vital Omega 3 from them. They are in general more nutritious pound for pound than meat, and if you substitute eggs for some of the meat in your diet, you'll be saving money and getting some good nutrition. You can use only the whites, which eliminates the fat and cholesterol, leaving mostly low-calorie protein, at the expense of some flavor and the Omega 3 nutrient, which is only found in the yolk. See more information at All About Eggs. There's thousands of ways to fix them. See a few at Egg Recipes. The only way the cook could have done this is if he was cooking the eggs in a fair amount of fat. This is one reason eggs are considered fattening, nor is the hot fat healthy as far as fats go. Secondly, your question gives me a chance to get on the soap box and lecture. One of the reasons for the rise in salmonella poisoning is the common custom in restaurants of breaking all the eggs into a common bowl and mixing them, for convenience in cooking. Some sources say that 5% to 7% of all eggs carry the salmonella germ. Some sources place the percentage much lower. In Pennsylvania, for instance, a study showed 1.3% of eggs were contaminated. Now, suppose 100 eggs are broken into a bowl. Only 1 has salmonella. Probably if they had been broken one by one, that contaminated egg might have been safely cooked so the germs were killed. But since they were mingled, all 100 eggs now have salmonella. The bowl sits out by the counter during the breakfast rush, allowing the germs to multiply rapidly. The cook pulls the bowl over, getting some raw egg on the thumb of his left hand. He ladles some egg into the pan, pulls it up into a cute mountain, succeeds in getting it hot enough all the way through to kill the salmonella germs (not always the case in restaurants), but when he puts it on the plate, he places the plate on the counter with his left hand, touching some of the food with the raw egg. Voila! The next day some unsuspecting fast food aficionado gets "stomach flu", and never relates it to the eggs. Now you've gone and done it! You made me hungry. Pause, please. Well, I decided to make the sacrifice (calorie-wise) and try it. I beat two eggs together with a little salt and pepper. I put a little more real butter than is good for me into a Teflon pan, and heated it until was almost about to brown, at which point I poured in the eggs. As soon as the eggs started to set, I stuck a fork in the middle and twirled while pulling upwards. It heaped a little, so I did it two or three more times. I can't say I created a mountain; it was more like a nice hill. If I had my druthers, I would have stopped there, but in the interest of thoroughly cooking the eggs to avoid the "stomach flu", I flipped the mound over and cooked it a little more. First, it was delicious. Second, usually when I can't stand it one minute more and fix myself an omelet I use less fat, and then blot both sides with a paper towel before I add fillings or eat it plain. The twirling, however, pulled all the butter into the eggs, making a tasty but much higher calorie treat. I suppose it takes practice, like flipping pancakes in the air, twirling a pizza, or finely mincing herbs with a knife without adding a piece of one's finger, but I can see how it could be done. I think that fat other than butter, a little deeper and heated a little hotter would help the process. My concern is that the mountain wouldn't get hot enough in the middle to kill the salmonella. But it's an interesting concept! If my scale is a pound higher tomorrow, it's all your fault, Herb!
I am trying to find a recipe for Capon. I have looked thru numerous cookbooks and spent time on the "net", but with no success. I would appreciate any recipes that you could send to me by e-mail. Thank you, in advance for your help!!
Well, no wonder you're confused! I hate to tell you this, but a capon is simply a rooster that has been gelded ("fixed") so the flesh is more tasty, with more tender flesh and more breast meat. Naturally this is no small job, and makes the cost much higher than that for plain chicken. It's not something that is going to give a big return for some years, like neutering a cat or dog (an excellent idea!). How are these chickens "fixed"? I've dressed a number of chickens, and knowing their anatomy, I have no idea nor do I wish to think about it! AllRecipes' Encylopedia of Cooking Basics says: Capon (Kay-pon) see Chicken. Their history of chicken includes more details about production of capons and is an interesting piece. In any case, you can prepare it by using your favorite chicken recipe. Try Spicy Chicken Fricassee, or Les Kincaid's Fricassee of Chicken with Winter Vegetables. Or roast the bird with your favorite stuffing, marinade or herb rub. In other words, treat it like any other chicken, but best cook it by roasting or stewing. It's not a fryer! If you want recipes specifically designed for this bird:
Note that I have not personally tried any of these recipes but they all look interesting and delicious. Let us know your favorites.
'Allo, do you have a recipe for icing a cake? The one I want, my mother used to make. I know it has brown sugar that you melt on the stove and I remember that she used to beat white yolks and pour the melted sugar in it while mixing, but I don't know what else, and how much of everything. Could you please see if you have something that looks like it? Thank you very much.
The flavors we enjoyed at our mother's knee are often the ones we yearn for, not just for the taste but for the remembrance of our mother's love. Gals, get your mothers' recipes before it's too late!!! You'll be glad you did. Huguette, I think I know the very one you want. But it's beaten egg whites, not egg yolks that make this icing. It's light, glossy, and fat free! I used to make this icing with half brown sugar for a pumpkin cake or a walnut cake recipe when my children were young. Just follow the recipe for White Mountain Icing, but substitute part or all brown sugar for the white. I guess we could call it "Beige Mountain Icing", right? Good luck, and let us know if that tastes like the one you remember.
I have been searching all cooking sites for a recipe for Cantonese Chow
Mein, without any luck. I wonder if you could help me out?
I am no expert on chow mein, nor actually on oriental food in general. If it has soy sauce I figure it's Asian. However, I believe that Cantonese style chow mein was one of the favorite dishes of my mother, Alice Hine Williamson, one I have forgotten how to make. She would prepare it with mostly fresh ingredients, lots of onion and celery, bok choy if it was in season, some red bell pepper if she had any, bits of chicken or pork, canned bean sprouts and sometimes adding canned bamboo shoots or water chestnuts if the budget allowed. This was served over rice, topped with a sprinkling of canned crisp fried noodles for crunch. My great-aunt, Amelia Hine, would watch this preparation with disapproval. When we sat down to eat, she would have leftovers. "There's no telling what those Chinese put in their food", she would mumble, her chin trembling with affront. Behind her back my mother would snicker, "She watched me make it and saw everything I put into it, for pity's sake!" I did some research on the web and came up (with difficulty) a link you may like (well hidden among over 150 restaurant menus and reviews): Cantonese Chicken Chop Suey from All Recipes (Next two links deleted: dead links) If there's one brand you especially like, try to analyze the actual ingredients and follow the instructions on one of these recipes above, adding the ingredients you enjoyed. If anyone else has an authentic recipe, please forward it.
A friend of mine told me you had a wonderful recipe for salad with prosciutto, caramelized pears and walnuts. I am going crazy looking for it throughout your website and cannot find it. Could you e-mail it to me please!! Thanks!
I'm sorry to tell you that I have never even heard of this recipe, nor eaten anything vaguely resembling it. But I'll tell you what - we'll ask some of REAL chefs - ChefAl of Great World Chefs, Chef Mike Saxon (author of Chef's Tales), and Chef James of The Food Reference. Perhaps one of them will have a recipe and share it with us. Meanwhile, here's a recipe from Recipe
Source: You may like this one although it
doesn't sound like exactly what you're looking for.
See Añago roasted pear and prosciutto salad.
The recipe from Recipe Source contains all of the ingredients mentioned including the walnuts (hazelnuts or walnuts). My guess would be that someone just changed it to be suitable for a salad.
During the 60s or 70s, my mother made a cake from an extract that made the cake extremely yellow. The cake was called a "golden glory ring cake". It was
made in a tubular pan, and was unfrosted. The texture was like a light pound cake.
Susan, I just know know I have seen this recipe someplace, and I'm still looking. I have loads of cookbooks that came with different appliances or products, and maybe it was in one of those. It's sad when a loved one passes away and one discovers that favorite recipes may have been lost forever, questions left unanswered, stories left untold. That's one reason I started this website, for my family. I thought the Golden Glory might have been a Watkins recipe since it called for extracts, so I've contacted that department. If anyone has the real Golden Glory Ring Cake recipe, PLEASE pass it on to us, and we'll publish it for Susan.
The only thing I could find was this Golden Cake recipe, hope it is what you were looking for.
I have an idea that perhaps what Susan (see forum) is looking for is a Daffodil Cake. I've seen recipes for Daffodil cakes that are mostly white, and those aren't the real thing. Try this one from the Fanny Farmer cookbook. If the Golden Glory tube cake Susan wants is yellow all through with a lemon flavor, try Fanny Farmer's light, sweet and lemony-flavorful Sunshine Cake. It's also lower in fat that most cake recipes. And if that doesn't fulfill Susan's request for a Golden Glory Tube Cake (see forum), try this recipe from the Settlement Cookbook (1951 edition): Orange Puff Cake. This is another recipe that's low on fat, and therefore somewhat lower on calories.
This is not baked in a tube; it calls for
three 8" layers. See Golden
Glory Cake.
A great icing to use would be White
Mountain. But be forewarned; the above cake is not for those on
low-fat or low-cholesterol diets!
Leave out the berries... (Sure, ChefAl. You're kidding, right? That's one of the most nutritious parts of this not-so-low calorie treat.) ...and try Blueberry Ring Cake.
If blueberries aren't in season, you can substitute frozen. Leave frozen until you're ready to mix them in, to avoid a really blue cake. PS: have a cup of tea with it for even more antioxidants and a great taste.
I used to sell Tupperware about 8 years ago. There was a recipe for German Chocolate cake that you make in the stack cooker. It uses sour cream in the recipe. If you have please pass it on to me. I loved it and I can no longer find my copy of it.
So far I haven't come up with exactly what you are looking for, but here's some suggestions: From Heidi Rosen, our Tupperware Manager - a Fast & Easy German Chocolate Cake. Another variation: Microwave German Chocolate Cake. I'll keep looking.
Hi. I was looking for a Cantonese chow mein recipe.
Your website seems to be one of few. I haven’t been able to get the recipe off
The problem is, as I stated in the original answer, I don't have a recipe for authentic Cantonese chow mein. My mother used to make it, though. I found three links to recipes, and two have gone dead (disappeared). I can't find any on the web either. I'll try to find more, including asking ChefAl of Great World Chefs who knows lots more about oriental style cooking than I do. I've also requested a recipe from a cookbook author in return for a plug for her cookbook. Keep posted. This link is still ok: Cantonese Chicken Chop Suey from All Recipes Meanwhile here's a recipe for Chicken Chow Mein that looks good at Rumela.com. Or go to Recipe Center and put Chow Mein in the search box for some more results.
Hello Bess, Here's my recipe (for Cantonese
Chow Mein). My husband Brian makes this at least once a week. His teacher was a
Chinese women named Bessie. Hope you enjoy it. McGuigan Pepin Inc.
Joan also has a cookbook for sale, Fond Family Favorites at Old Reliable Recipes. If this recipe any indication, it's full of great, healthy recipes. Be sure and check out her sample recipe for Cantonese Chow Mein.
Good morning,
It sure didn't. I'll tell you what's "fishy". It's "About.com". They have wonderful... no, fantastic.... links and articles, and then they either move them to another URL or eliminate them. Why??? My automatic link checker cannot find the error, as About.com's main page comes up. I've almost stopped linking to anything they publish because it happens so often. I've fixed the links to a substitute at Barbecue'n on the Internet: Smoked Mullet. See some more interesting ways to prepare this humble but delicious fish at Doyle's Mullet Recipes.
(Note: Rhonda wrote in this request to Recipe Du Jour's great newsletter.) I'd like a recipe for pickled eggplant...My great aunt used to make it. (I wrote to her, that although I'd never heard of pickled eggplant, she might like my recipe for Eggplant Escabeche.)
In the week and a half since my request was published, I have received several versions of eggplant recipes. It seems that there's almost as many ways to pickle eggplant as there are eggplants! Here's some examples: Maureen's
Eggplant #1 Mangia! I may have more to share later, but for now, I have to dress and feed my 3-year-old who is tapping me on my typing arm saying, "Mommy, mommy, mommy, I want to go for a walk!"
I have been searching for two days on the web for a good salmon Cajun spread used on crackers. I have a freezer of fresh salmon from Alaska and trying to use it up in different ways. Could you send me a recipe for the spread? Thank you
I've never eaten such a thing, but I've asked Chef Al, who is at the moment sort of incommunicado due to a Klez computer virus attack. He'll respond as soon as his Anti-Virus bails him out.
To start, here are some GREAT salmon websites to help with that freezer-full of SALMON......
First -- F.Y.I >>>>>> ChefAl's - SECRET CAJUN SPICE -
The world's best & easiest! EQUAL AMOUNTS OF: AND NOW, HERE'S SOME CAJUN SALMON SPREADS.
Hi, I had a recipe for a pineapple upside down cake that you did in the microwave in the steamer pan. Do you have this recipe. I seemed to have misplaced mine.
There's several variations at our recipe page for Pineapple Upside Down Cakes, Cathy. One of them should do it.
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