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: home cooking, camping recipes, healthy cooking, weight loss, low fat recipes

CHEESE SANDWICHES.

Half a pound of grated cheese, one tablespoonftil
of butter, the yolks of two hard-boiled eggs mashed
very fine and a teaspoonful of mayonnaise dressing.
Mix the ingredients thoroughly; butter before cut-
ting from the loaf some slices of brown or white
home-made bread ; spread with the mixture and fold
together.

CELERY SANDWICHES

Use dainty little baking powder biscuits freshly
baked but cold, or white home-made bread for these
sandwiches. Only the very tender part of celery
should be used and chopped fine and put in iced water
until needed. Add a few chopped walnuts to the
celery and enough mayonnaise dressing to hold them
together; butter the bread before cutting from the
loaf, spread one slice with the mixture and press an-
other over it. If biscuits are used, split and butter
them. They should be small and very thin for this
purpose and browned delicately.

NUT AND CREAM CHEESE SANDWICHES.

Boston brown bread buttered on the loaf and cut
in very thin slices; spread with a filling of cream
cheese and chopped walnut meats ; press a buttered
slice over it. They may be cut in fingers, rounds or
half-moons. The proportion is three-quarters of a
cup of nuts to a ten-cent package of Philadelphia
cream cheese. This quantity will make a large num-
ber of sandwiches.

Tags: cooking recipes, dutch oven cooking, healthy recipes, special recipes, german recipes

Wash and peel the artichokes, cut in very thin slices and put into an earthen bowl with vinegar and water with a lump of ice in it. The vinegar will pre- vent them from turning dark. When ready to serve, place in the center of nice, fresh lettuce and serve with a French dressing. SALAD A LA MACEDOINE. Take several kinds of cold boiled vegetables in equal quantities, such as green peas, string beans, flowerettes of cauliflower, asparagus points, a small potato and a French carrot cut in small dice, and a little green pepper if liked ; mix together and serve in a nest of fresh, crisp lettuce with a French dressing, or mayonnaise, if preferred. ASPARAGUS SALAD. Select very tender asparagus, cut off all the woody part and boil until tender, set aside to get cold, and then put on ice until serving time ; arrange nicely on a platter or individual plates and serve with either mayonnaise or French dressing.

Tags: soups and stews, nutritious foods, special recipes, healthy recipes, webkinz recipes

This is probably one of the strangest questions. I have an illiterate grandmother and i want to do something nice for her birthday. She’s probably the smartest person i know even though she never had a formal education. She only speaks berber (algerian dialect.) and can’t write but she looves to cook. Does anyone know how to obtain audio tracks of berber recipes. I think there was a woman named nadia that used to share recipes in berber over the radio back in algeria. If there is anything similar to her broadcasts, or any other ideas on how to somehow make her something useful without running a language problem (I do not speak berber. call it surprising, but it isn’t exactly a language i can take at school.)

BEEF STEAK WITH MACARONI.

One pound beef steak cut half an inch thick, well beaten with
a rolling-pin ; one onion sliced and put into a frying-pan with
one ounce of dripping, and fried a nice brown color ; take three
ounces of macaroni and put into some boiling water and a little
salt, and boil for ten minutes ; put a cup of hot water on a piece
of crust of bread made very brown, and let it stand ten minutes,
then pour the water on to the onion and keep hot until the
meat is done ; now sprinkle the steak with pepper, salt and
flour, and put in a frying-pan over a good fire ; in five minutes
turn the meat and fry five minutes on the other side ; take it up,
pour the onion into the pan and make quite hot ; add a spoon-
ful of catsup and pour over the steak, and put the macaroni
round. This is a most excellent dish.

BRAISED STEAK A LA LOTTA.

One pound of lean, tender beef steak fried lightly in a little drip-
ping ; fry with it an onion, four ounces weight, cut small ; drain
them from the fat and put into a baking-dish or jar, with half
pint of water ; add a grated carrot, a small one ; pepper and salt
and four cloves ; tablespoonful Yorkshire relish, same quantity
of vinegar, a small lump of sugar ; stew slowly until tender,
about one and a-half hours ; thicken with browned flour, or, if
preferred, a tablespoonful of rice added as soon as the gravy
begins to simmer ; a few drops of browning or a little browning
salt improves it.

Tags: healthy cooking, campfire cooking, cooking recipes, weight loss, southern cooking

POUND CAKE.

1. Take one pound each of sugar, butter, eggs, and flour,
mixed into a paste, with a teacupful of milk, half an ounce of
sal volatile being added to make them light.
2. Take one and a quarter pounds of butter, the same of loaf sugar,
one pint of eggs, three-quarters of an ounce of volatile salt, a teacupful of
milk, and three pounds of flour.
3. Take one pint of eggs, one
pound of loaf sugar, six ounces of butter, two pounds of flour,
half an ounce of volatile salt. Beat the butter to a cream in a
smooth-glazed warm earthenware dish, stir in the sugar by de-
grees, then the eggs ; also, gradually, before they are all in, add
a part of the flour, and mix it with the remaining portion
of the eggs well together; then dissolve the volatile salt in
the milk ; add a little of this and of the flour alternately, till the
whole have been added, and until all the ingredients are well
incorporated together. It may now be poured into buttered
tins, surrounded by paper, filling them about three parts full,
and sprinkling a few currants at the top of each. The whole
mixing should be completed as rapidly as possible, and the
cakes immediately put into a slow oven. To know when it is
done, thrust a small wooden skewer into it ; if dry when taken
out, the cake is done ; if sticky, it must be baked longer.
4. Beat one pound of butter in an earthen pan until it is like a fine thick
cream, then beat in nine whole eggs till quite light ; put in a
glass of brandy, a little lemon-peel shred fine, then work in one
and a quarter pounds of flour ; put it into a hoop or pan and
bake it for an hour. A pound plum cake is made the same,
with putting one and a half pounds of cleaned washed currants
and half a pound of candied lemon-peel.

Tags: cooking school, copycat recipes, french cooking, healthy recipes, crock pot recipes

FOWL AND RICE CROQUETTES.

Put half pound rice into one quart of stock, and let it boil
very gently for half an hour, then add three ounces butter, and
simmer it till quite dry and soft; when cold, make it into balls,
hollow out the inside, and fill with minced fowl made rather
thick, cover over with rice, dip the balls into egg, sprinkle
them with bread-crumbs, and fry a nice brown ; dish them, and
garnish with fried parsley, oysters, white sauce, or a little cream
may be stirred into the rice before it cools.

POTATO CHIPS.

Peel a raw potato as apples are peeled ; let the parings be as
near as possible the same thickness, and let them be as long as
possible ; dry them thoroughly in a cloth, put them in the
frying-basket, and plunge it in boiling hot lard ; when the chips
are a golden color, drain them well in front of the fire, sprinkle
fine salt over them, and serve with roast game.

EGG WINE.

Beat an egg, and mix with it a tablespoonful of cold water ;
make half a glass of cold water and one glass of sherry hot, but
not boiling, pour it upon the egg, stirring all the time, add a
little lump sugar and grated nutmeg ; put all into a very clean
saucepan, set it on a gentle fire, and stir the contents one way,
until they thicken, but they must not boil ; serve in a glass with
sippets of toasted bread or plain crisp biscuits. If the egg is not
warmed, the mixture will be found easier of digestion, but it is
not so pleasant a drink.

Tags: easy recipes, cooking light recipes, cooking recipes, healthy cooking, crockpot recipes

KISSES.

Beat the whites of four eggs to a stiff froth ; add the juice o? u
lemon or a little rose-water. Koll and sift half a pound of the
whitest loaf sugar, and beat it with the egg. Spread out white
paper on buttered tins, and drop a tablespoonful of this mixture
on the paper. The oven should be moderately hot, and when
the tops have become hard, remove them. Have solution of gum
arabic, and dip the lower side of the cake, and join it to another.

CREAM CUSTARD FOR DESSERT ICES.

Take a quart of fresh cream, and whisk four eggs ; put them
with the cream, with eight ounces powdered loaf sugar, place the
whole upon a stove, and stir the mixture with a whisk con-
stantly, taking care it does not ” boil,” or it will turn to curds.
When the custard becomes of a thick consistence, immediately
take it from the fire, and strain it through a hair sieve. This
can now be flavored with vanilla, &c.

Tags: cooking light magazine, french cooking, cooking school, home cooking, easy recipes

ICE CREAM.

About half fill the icing pot with the mixture which it is desired
to freeze, place it in a pail or any suitable wooden vessel, with ice
beat small, and mixed with about half its weight of common
salt ; turn it backwards and forwards as quickly as possible, and
as the ice cream sticks to the sides, break it down with an ice
spoon, that the whole may be equally exposed to the cold. As
the salt and ice in the tub melt, add more, until the process is
finished, then put the cream into glasses, and place them in a
mixture of salt and ice until wanted for use. Before sending
them to the table, dip the outside of the glass into lukewarm
water, and wipe it dry. Flavored ice creams are made by mix-
ing “cream for icing’ with half its weight of mashed or pre-
served fruit, previously rubbed through a clean hair sieve ; or,
when the flavor depends on the juice of fruit or on essential oil,
by adding a sufficient quantity of such substances. Thus rasp-
berry and strawberry ice creams are made according to the
former method ; lemon, orange, noyeau, and almond ice creams,
by the latter method. The ” cream for icing ” is thus made :
New milk, two pints; yolks of six eggs; white sugar, four
ounces ; mix, strain, heat gently and cool gradually. Let it be
borne in mind that in icing there ought to be holes at the bot-
tom of the icing pail, to allow the water to run off as the ice
melts.

PEACH ICE CREAM.

Break up a dozen ripe peaches, and boil them in a gill of
water for ten minutes. Add a small pot of red currant jelly,
and when it is dissolved put the peaches through a fine hair
sieve ; add syrup to give the required sweetness, a few drops of
home-made extract of almonds, and a little lemon juice. This,
when cold, with an equal quantity of custard or thick cream.

Tags: low fat recipes, cooking light magazine, cooking school, Cooking, easy recipes