Spicy Salmon Steaks! CarbsPerServing:no counts provided Effort:Easy
Ingredients:
4 Salmon steaks
1 tsp garlic minced.(use powdered if fresh is not available)
1 tsp Ginger minced.(use powdered if fresh is not available)1 tsp
ground cumin 1 tsp ground chilli
1/4 c lemon juice salt to taste
3-4 tbsp soy flour (add a pinch of the cumin chilli and salt)

How to Prepare:
Hot oil for frying (deep fryer is best)

Mix all ingredients (except flour)in bowl. Marinate salmon steaks
for at
least 30 minutes turning every 5-10 minutes. After at least 30
minutes coat
each salmon steak in the flour mixture completely and drop carefully
into
hot oil. (make sure there is enough oil to cover the steaks. Fry
until
brown and cooked. Remove from oil and put on paper towel to soak
excess
oil. Serve with salad or vegetables.

Tags: slow cooker recipes, weight control, Healthy Food, weight loss, soups and stews

FILLING. Boil without stirring until it is clear
one cup of sugar wet with a little water; remove
from the fire and stir into it three-quarters of a cup
of figs chopped fine and a quarter of a cup of cur-
rants, washed and dried. Spread two of the layers
with this, put them together and ice top and sides
with a plain icing made as follows: The whites of
two eggs beaten to a froth and one and a half cups
of powdered sugar stirred into it and flavored with
almond extract.

GINGER LAYER CAKE.

Two cups of flour, one cup of Porto Rico molasses,
one cup of milk, the third of a cup of butter, one egg,
one slightly heaping teaspoonful of soda sifted with
the flour, one heaping teaspoonful of ginger, one cup
of currants. Beat the egg a little, add the molasses
with the butter melted and stirred into it, then the
currants, about half the milk, all of the flour, beat
well and add the rest of the milk. Bake in two cakes
in a quick oven from twelve to fifteen minutes. Use
the chocolate filling, given for chocolate layer cake,
and ice the top and the sides with the same.

Tags: cooking school, free recipes, free online recipes, crockpot recipes, diabetic recipes

ORANGE ICE.

Boil a quart of water and a pound of sugar to-
gether for ten minutes, skim and strain and set aside
to get cold. Then add the juice of twelve oranges
and two lemons, put in the freezer; when it com-
mences to freeze stir in the whites of two eggs beaten
to a stiff froth.

STRAWBERRY ICE.

One quart of berries, one pound of sugar and
three-quarters of a pint of water. Sprinkle the sugar
over the berries, stir well and mash with a wooden
spoon, strain and press through a sieve, pouring the
water over it gradually until all is used. Put into
the freezer; when it begins to freeze the whites of
two eggs beaten to a stiff froth may be added.

WHITE CURRANT ICE

may be made the same as orange ice, using a
quart and a pint of currants, mashed and put
through a sieve, and a quarter of a pound more
sugar.

PINEAPPLE ICE.

One quart of water, a pound and a quarter of
sugar boiled and skimmed as before, and the juice of
one lemon and a large, perfectly ripe pineapple, care-
fully peeled and shredded fine with a silver fork;
freeze.

LEMON ICE.

One quart of water, a pound and a quarter of
sugar, the juice of six large, fine lemons. Prepare as
before, adding the beaten whites of two eggs when it
begins to freeze.

RASPBERRY ICE.

Follow the directions for strawberry ice, adding
the juice of two lemons. Any ripe fruit may be used,
such as peaches, apricots, plums and red currants,
sweetening as they require.

Tags: restaurant recipes, slow cooker recipes, weight loss, Misc Recipes, campfire cooking

APPLE CUSTARD Grate some good, tart cooking apples enough to measure one quart. Beat a generous tablespoon- ful of butter and seven tablespoonfuls of sugar to a cream, add to this four egg yolks beaten light, then the apples and the grated rind of a lemon, and lastly the whites of four eggs beaten to a stiff froth. It can be baked in puff paste or without. Serve cold. APPLE CUSTARD, No. 2. Pare, core and quarter half a dozen fine, large cooking apples, put them in a double boiler with the grated rind of half a large lemon, cook until tender, and press through a sieve ; there must be three-quar- ters of a pint of the puree. Add an ounce and a half of granulated sugar and set it away to get cold. Then beat three eggs very light and stir gradually into a pint of rich milk alternately with the apple puree, add a little cinnamon, pour it into a pudding dish and bake about twenty minutes. Serve cold with a little cinnamon and sugar sifted over it. BAKED APPLE DUMPLINGS. Sift a pint of flour with a teaspoonful of baking powder and half a teaspoonful of salt. Put a quarter of a pint of butter into it and chop it fine with a knife; mix it well do not use the hands; then add milk enough to moisten it, about a quarter of a pint. Dust a pastry board with flour, take the dough from the bowl, roll lightly into a sheet about an eighth of an inch thick, cut into squares large enough to hold an apple. Pare and core medium sized cooking apples, fill -with sugar and a little cinnamon, put in the middle of the square and draw the corners up over the apples, moistening them with a little white of egg or water to make them stick. Brush over the dumplings with beaten egg and bake in a good oven. The time will depend upon the apples about half an hour. Serve with cream. APPLE FLOAT. Have a pint of apple puree, made from nice tart apples, sweetened to taste and flavored with the grated rind of lemon and cinnamon, or nutmeg if pre- ferred. Set it on the ice that it may be very cold, beat the whites of two eggs to a stiff froth and add to the puree of apples, and serve with cream. APPLES FRIED. Wash and wipe some tart cooking apples, cut in slices a quarter of an inch thick, core and fry them in butter until tender and brown, dredge them with sugar and serve hot. APPLE MARMALADE Two pounds of tart cooking apples, one pound of sugar, one pint of water, one lemon and some blanched almonds. Stir the sugar and water to- gether and boil it until it strings from the spoon, then add the apples pared and cored and cut in small pieces, cook until very thick, flavor with the juice and grated peel of a small lemon. Turn into a wet mould, when cold set on the ice. Turn out on a glass dish, stick it thickly over with the blanched almonds, garnish with whipped cream and serve with cream. APPLE MERINGUE. Put a pint of apple sauce, made of tart cooking apples, slightly sweetened, into a pudding dish. Beat the whites of four eggs to a stiff froth and stir into it a cup and a quarter of sugar, flavor with a very little extract of lemon a few drops only and spread over the apple sauce, and bake twenty or twenty-five min- utes. Make a custard of the four egg yolks and a pint of milk, sweeten to taste and flavor with va- nilla. Serve the meringue very cold in the dish in which it is baked, with the custard as a sauce in a sauceboat or glass pitcher. APPLE PUDDING Take some tart cooking apples, pare, core and slice them and lay in cold water for a few minutes to prevent them from turning dark. Put the apples in a porcelain lined or granite saucepan and add water as deep as the apples, but not to cover them. Cover the saucepan tightly and let the apples cook until tender, then mash well, add sugar, grated lemon peel and cinnamon to taste. Put it back on the stove, and when it comes to a boil add a tablespoonful of potato flour mixed with a little cold water, stir well and let it cook for a few minutes. Turn it into a mould and serve the next day with cream. APPLE PUDDING. No. 2. Prepare the apples as for Apple Pudding, No. 1. When tender mash through a colander, and put the puree back on the stove. When it boils stir in a very heaping tablespoonful of potato flour mixed with a little cold water, and let it cook for a few minutes. Remove from the fire, stir in a wine glass of sherry. Turn into a mould, set it on the ice until the next day and serve with cream.

Tags: special recipes, Misc Recipes, crock pot recipes, german recipes, dutch oven cooking

FRENCH CARROTS AND PEAS.

Take a pint of young peas and two bunches of
French carrots, cut in slices or fancy shapes (stars or
clover leaves), cook each vegetable by itself in as little
water as will cook them. When they are both tender
put them together into a saucepan, add a heaping
tablespoonful of butter and half a tablespoonful of
flour rubbed together, and if there is not enough
water left, add enough to make a gravy. Canned
instead of fresh peas may be used ; drain the water
from the peas and stew the carrots in it, and follow-
the recipe as above.

SPINACH PUDDING.

Make a sauce of one ounce and a half of butter,
one ounce of flour, a scant half cup of rich milk, half
a teaspoonful of sugar, a grating of nutmeg, if liked,
and salt and pepper to taste. When this conies to a
boil, add an even cupful of spinach that has been
cooked and finely chopped, and from which the water
has been well pressed out. Remove from the stove,
and stir into it two beaten eggs. Grease a mould,
sprinkle it with dried and sifted bread crumbs, turn
the pudding into this, set the mould in a pan of hot
water, put in the oven, cover it to prevent browning
and bake nearly three-quarters of an hour. Turn
out on a platter, have ready a cream sauce to pour
around the pudding, garnish with hard-boiled eggs,
cut in quarters lengthwise, and parsley. If any is
left over, cut in slices, and warm over in a cream
sauce and serve for luncheon. It will keep for days.

SPINACH BALLS.

Put a slightly heaping tablespoonful of butter,
a tablespoonful of cream, and half a teaspoonful of
sugar into a saucepan on the stove, mix well, and
when it boils add a heaping tablespoonful of flour
as much as will stay on the spoon let it come to a
boil, and then add three-quarters of a cup of cooked
and finely chopped spinach, beat well and remove
from the fire. When cold add two eggs, one at a
time, season with salt and pepper to taste and half a
saltspoonful of powdered mace. Have a saucepan
of boiling water, slightly salted, on the stove ; dip a
tablespoon in cold water, and then take up enough
of the spinach mixture to make an oblong cake, in
shape like an egg cut in half lengthwise, then dip the
spoon in the boiling water and let the cake float off.
Use all the mixture in this way. The balls will cook
in four or five minutes, and they must not boil too
fast or they will break. Let them drain in a colander
while making a cream sauce, and when the sauce is
made put the balls into it and let them come to a
boil, turn out on a platter and garnish with parsley.

Tags: crock pot recipes, healthy recipes, nutritious foods, german recipes, food recipes

A NORWEGIAN SWEET SOUP.

Put a quarter of a cup of rice into three cups of
boiling water with a small stick of cinnamon, and
let it boil nearly an hour. About fifteen minutes be-
fore it is done add half a cup of raisins stoned. Beat
two egg yolks with a heaping tablespoonful of sugar
until white and creamy, then stir into them about
half a cup of sweet cider, remove the soup from the
fire, add a little of it to the eggs and cider, stir well,
and mix all together rapidly and serve at once. Two
tablespoonfuls of good sherry improves it.

ONION SOUP.

Melt two tablespoonfuls of butter in a spider,
when it bubbles add four large onions, washed,
skinned and cut in slices, let them simmer without
browning about half an hour, then stir in a slightly
heaping tablespoonful of flour. When it thickens
pour in gradually a pint and a half of boiling milk,
season with salt and pepper to taste, press through
a pure sieve, and return to the fire. While it is get-
ting hot, beat together two egg yolks and half a cup
of cream, remove from the stove and stir the eggs
and cream into it rapidly, pour at once into the
tureen and serve.

Tags: healthy cooking, german recipes, slow cooker recipes, low carb recipes, easy recipes

NOYEAU.

1. Take one and a-half gallons of French brandy, six ounces
of the best French prunes, two ounces of celery, three ounces of
the kernels of apricots, nectarines, and peaches, one ounce of
bitter almonds, all gently bruised, essence of orange peel and
essence of lemon peel, each, two pennyweights; and half a
pound of loaf sugar. Let the whole stand ten days or a fort-
night, then draw off, and add to the clear noyeau as much rose
water as will make it up to two gallons. 2. Blanched bitter
almonds, one ounce ; proof spirit, one quart ; lump sugar, one
pound ; dissolved in half a pint of water ; digest and filter. 3.
Bitter almonds, blanched, three ounces ; coriander seed, quarter
of an ounce ; cinnamon, ginger, and mace, of each, one drachm ;
proof spirit, two quarts; white sugar, two pounds ; dissolved in
one and a-half pints of water. Macerate for a week, and fine
down with quarter of an ounce of alum. 4. To one gallon
spirits of wine or white brandy add two drachms of the oil of
Seville oranges, four pounds of apricot and peach kernels. Beat
them up in a mortar before you mix them with the brandy, then
put them into it, and shake them up two or three times a day
for three days ; add the oil, killed, and one quart of cherry-
juice. 5. Instead of the kernels, put for the above quantity,
half an ounce of the oil of bitter almonds ; sweeten and color to
fancy. Noyeau must never be drank except in small quanti-
ties, on account of the poisonous character of the oil of the ker-
nels, and from which ingredient it takes its flavor and name.

COD’S ROE FRIED IN BATTER.

Wash the roe well ; then put it into a saucepan on the fire,
well covered with salted water, to which has been added a little
lemon-juice or vinegar. Boil for ten minutes ; drain, and leave
it to get cold ; then cut the roe into slices a quarter of an inch
thick, dip the slices of roe into batter, and fry in butter until of
a light brown color. Serve, garnished with fried parsley and
with slices of lemon. Batter : Beat up together the yolks of two
eggs, one tablespoonful of olive oil, and four or five tablespoon-
fuls of cold water ; amalgamate with this three tablespoonfuls
of fine flour, and a good pinch of salt ; beat the mixture five or
ten minutes, adding a little more water, if too thick. Just be-
fore using it, stir into it lightly and quickly, the whites of two
eggs whisked to a froth.

FRENCH BEANS.

Cut the ends off’ the beans, string them, and cut them in pieces
about one inch long, and put them in cold water with a little
salt in it ; put in a saucepan two quarts of water, a heaping
tablespoonful of salt, a teaspoonful of powdered sugar ; let it
boil, and, when boiling, throw in the beans ; let them boil hard
till they sink in the water ; drain through a colander, and put
in a hot dish ; season with butter, pepper and salt.

Tags: low fat recipes, home cooking, food recipes, weight control, low carb recipes

GENOESE FISH SAUCE Fry one tablespoonful of butter in one table-
spoonful of flour until light brown ; add one cupful of water in which the fish has boiled
and one cupful of claret. Reduce by boiling, and add one tablespoonful chopped pars-
ley, half a canful of mushrooms, and one shallot, all chopped fine, and simmer a few
moments. Then add, bit by bit, two tablespoonfuls of fresh butter, stirring all the time,
and serve.

SAUCE ITALIENNE Chop fine one tablespoonful of parsley, one shallot,
half a canful of mushrooms, and, if liked, a little garlic. Put all in a saucepan with a glassful
of white wine, and half a teaspoonful of kitchen bouquet. Reduce, and add salt and
cayenne pepper to taste ; a tablespoonful of olive oil, and one cupful of bouillon. Simmer
gently, and thicken with a tablespoonful of butter, rubbed in the same amount of flour.

EGGS A LA BONNE CUISINE Cut four hard-boiled eggs in half, scoop
out the yolks, and rub to a paste, with a tablespoonful of butter, and one teaspoonful of
anchovy paste, one pinch of curry powder and one teaspoonful of chutney. Fill the
whites of the eggs with this, fry some rounds of bread a golden brown, and when cold
spread with the remainder of the paste. Place one-half an egg on each round, and,
with a pastry tube, garnish with a little cooked spinach that has been rubbed through a
sieve with a little butter.