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: nutritious foods, weight loss, food recipes, restaurant recipes, camping recipes

Miscellaneous Recipes

TOOTH POWDER.

Precipitated chalk, seven ounces; Florentine orris,
four ounces ; bicarbonate of soda, three ounces ; pow-
dered white Castile soap, two ounces ; thirty drops
each of oil of wintergreen and sassafras. Sift all to-
gether and keep in a glass jar or tin box. A very
valuable recipe for hardening the teeth.

JAPANESE CREAM.

Four ounces of ammonia, four ounces of white
Castile soap cut fine, two ounces of alcohol, two
ounces of Price’s glycerine and two ounces of ether.
Put the soap in one quart of water over the fire;
when dissolved add four quarts of water ; when cold
add the other ingredients, bottle and cork tight. It
#NAME? water or rain water. To wash woolens, flannels,
etc., take a teacup of the liquid to a pail of lukewarm
water, and rinse in another pail of water with half a
cup of the cream. Iron while damp on the wrong
side. For removing grass stains, paint, etc., use half
water and half cream.

Tags: slow cooker recipes, healthy cooking, dutch oven cooking, weight loss, cooking school

TOMATO SAUCE.

Melt a large tablespoonful of butter in a saucepan
over the fire, when it bubbles put into it a small onion
and half a green pepper, if convenient, chopped very
fine. Simmer gently for a few minutes, then stir in a
heaping teaspoonful of flour, and add four nice, fresh
tomatoes peeled and cut small canned tomatoes
may be used a gill of vegetable stock, a clove and
part of a bay leaf, and pepper and salt to taste. Let
it cook gently for half an hour and press through a
fine sieve.

SAUCE TART ARE

may be made by beating a small tablespoonful of
butter to a cream, adding salt, pepper, dry mustard
and sugar to taste and the raw yolk of an egg. Add
a tablespoonful of olives, small cucumbers and capers
chopped very fine and a few drops of onion juice.
Serve with mock fish cutlets and croquettes.

SAUCE PIQUANTE.

Melt a heaping tablespoonful of butter in a spider
and when it bubbles stir into it a heaping table-
spoonful of flour, cook until it turns a dark brown,
taking care not to let it burn, add to it enough well-
seasoned vegetable stock to make the sauce the
proper consistency, then pour it into a granite-ware
saucepan and add one small cucumber pickle, two
olives and a few capers, all chopped very fine ; season
with salt and pepper to taste.

Tags: super foods recipes, slow cooker recipes, low fat recipes, free recipes, healthy cooking

CHOCOLATE PUDDING.

Beat one-quarter of a pound of butter to a cream
and stir in six egg yolks, one at a time, then add a
quarter of a pound of fine, sweet chocolate grated, a
cup of almonds blanched and chopped fine, six table-
spoonfuls of granulated sugar and one tablespoonful
of citron cut very fine, beat the six whites of eggs to
a stiff froth and stir in at the last. Pour into a mould
and boil three-quarters of an hour and send to the
table hot with whipped cream poured around it, or
any fine sauce served in a sauceboat.

COTTAGE PUDDING.

One cup of granulated sugar, a cup and a half of
flour sifted, half a cup of milk, a heaping tablespoon-
ful of butter, two eggs, whites and yolks beaten sep-
arately, a teaspoonful of Cleveland’s baking powder
mixed with the flour. Beat butter and sugar to a
cream, add the well-beaten yolks of the eggs, then
add milk and flour alternately by degrees, and the
whites of eggs beaten to a stiff froth, stirred in at
the last. Bake half an hour. Serve hot with plenty
of sauce.

Tags: low fat recipes, crockpot recipes, cooking recipes, crock pot recipes, dutch oven cooking

CARROT SOUP.

Take half a dozen small French carrots, wash
and scrape them, put in a saucepan with boiling
w^ater and cook until tender, remove from the fire,
mix with milk and press through a sieve. Melt two
ounces of butter in a saucepan and rub into it a
slightly heaping tablespoonful of flour, add a few
grains of cayenne pepper, and stir in a little at a
time the carrot puree until smooth like cream, add a
few slices of cooked celery root (celeriac), and salt to
taste, and pour into the puree. A tablespoonful of
sherry, if liked, may be added. Serve with fried
croutons.

CELERIAC SOUP.

Wash, peel and slice three celery roots, put them
in a saucepan, cover with boiling water, cook until
tender, and mash them through a puree sieve with
the water in which they were boiled. Melt a good
heaping tablespoonful of butter, stir into it a small
tablespoonful of flour, and add to it the celery puree,
season with a little cayenne pepper and salt to taste.
Add three-quarters of a cup of macaroni previously
boiled in water. As soon as it comes to a boil re-
move from the fire and add as much boiling milk as
will make it the proper consistency. Beat two egg
yolks with half a cup of cream and stir in quickly
just before pouring the soup into the tureen. Care
must be taken to do this off the fire, as celery soup is
liable to curdle.

Tags: healthy cooking, nutritious foods, easy recipes, super foods recipes, cooking light recipes

HOW TO BOIL TONGUE.

Well wash a good pickled tongue and place it in a stewpan,
cover with cold water, cut up one small onion and half a carrot,
and a little celery, and a few allspice ; throw these in the water
with the tongue, and boil it until cooked (about three hours)
which can easily be seen by running a fork in the centre ; if it
seems tender it is done ; when cooked, throw it in cold water and
take off the skin.

ASPIC JELLY.

How to make : Take the liquor the galantines were boiled in,
take off the fat, and pour the clear portion into a stewpan, and
to each quart of the liquor add two ounces gelatine, one onion,
one carrot, a little celery, two ounces lean ham, and a small
bunch of herbs, a blade of mace, and a few allspice, pepper and
salt ; stand the stewpan on the stove, occasionally stirring, until
the gelatine is melted, then add five whites of eggs well whisked
in a little cold water, stir all together, and bring ger?tly to the boil ;
take off the stove and let stand five minutes, pass through a flan-
nel jelly-bag, putting back some of the aspic as it runs through
two or three times, then it will be quite ready for using for the
Bupsian salads, eel in aspic aiK 1 the savory aspic.

Tags: restaurant recipes, weight loss, cooking recipes, free recipes, copycat recipes

TWO PINEAPPLE CREAMS.

Eun a little clear jelly in the top of each mould ; when that is
set, run a layer, about half an inch thick, of whipped jelly, colored
red with cochineal.

ONE NOYEAU CREAM.

Eun in the top of the mould a layer of white whipped jelly.

ONE VANILLA CREAM.

Eun in the top of the mould a little clear jelly and a few
green grapes.

TWO LEMON CREAMS.

Eun in the top of each mould a little clear jelly ; in one put
some preserved cherries, in the other a little gold leaf; when set,
run in a layeof whipped jelly, colored red with cochineal.

HOW TO BOIL A HAM.

If the weight of the ham is about ten pounds it will require
three hours and a-half gentle boiling. Soak the ham for a few
hours, then scrape it clean, and saw off the knuckle, place it in
a stewpan, with a pinch of moist sugar, a blade of mace, a few
allspice, and a sprig of thyme, cover it with cold water and boil
as directed ; leave it in the liquor to get cold, then take off the
rind, wipe with a clean cloth, and cover it with rasped bread-
crumbs.

Tags: healthy recipes, weight loss, easy recipes, healthy recipes, crockpot recipes

TURBOT AND LOBSTER SAUCE.

Ingredients : One turbot, one lobster, half a pint of stock, a
tablespoonful of anchovy sauce, a little cayenne pepper, and a
little roux. Plow to use them: Wash the turbot, wipe it dry,
and prick it all over with a large needle ; then rub it over with
the juice of a lemon and a little salt, place it in a fish-kettle, add
sufficient cold water to cover the fish, then throw in a good
handful of ialt and set the turbot on the fire to boil ; take off the
scum, and let it gently boil for half an hour, more or less, accord-
ing to the size of the fish ; when the turbot is cooked lift it out
of the water with the drainer, and slip it carefully on to a dish
prepared to receive it ; decorate it with lemon and parsley, and
serve with a boat of lobster sauce.

Lobster Sauce : Boil half a pint of stock, add to it a table-
spoonful of anchovy sauce, a little cayenne pepper, thicken with
a little roux, and strain ; add the meat of the lobster cut up into
nice-size pieces.

FILLET OF BEEF A LA FINANCIERS

Procure about five-pound fillet of beef, trim it, and lard it with
fat bacon ; cut up one onion, one carrot, and a small head of
celery into a stewpan ; add two blades of mace, a few allspice,
two bay-leaves, a bunch of sweet herbs, and a little parsley ;
then lay in the fillet, add a pint of stock and some seasoning,
cover with buttered paper, and bring to the boil on the stove ; then
place the stewpan in the oven for two hours ; take off the paper
when nearly cooked to allow the top to become crisp.

Sauce for the Fillet : Place in the stewpan one pint of stock,
one onion, one-half pound lean bacon, a blade of mace, and a
few allspice ; boil forty minutes, take out the bacon, and thicken
the gravy with a little roux; add a little soy, and strain the
sauce ; cut up the bacon into small squares, throw them into the
sauce, add a tin of preserved mushrooms, place the fillet on a hot
dish, glaze the top, and put the sauce round ; serve very hot.

Tags: webkinz recipes, free recipes, healthy recipes, cooking recipes, crockpot recipes

BRAISED CELERY.

Take six good heads of celery, trim to about six inches in
length, parboil them in water with a little salt about ten min-
utes, take them out and drain them in a cloth or hair sieve,
then place in a stewpan with one pint of stock-broth, add a little
grated nutmeg and some seasoning, and boil gently for one hour.
When cooked, take out the heads with a slice, drain on a cloth,
add a little roux to the gravy, and boil for a few minutes ; place
the celery in a hot dish and strain the boiling sauce over it,
garnish the sides with some small pieces of well-buttered, fresh-
made toast, and serve very hot.

BANANA CREAM.

Procure five ripe bananas, take off the skins and pound the
fruit in a mortar with five ounces white sugar to a pulp. Beat
up half a pint of good cream to a stiff froth, add the pounded
bananas and half a glass of brandy and the juice of one
lemon ; mix well together, then add one-half ounce isinglass
dissolved, a little boiling -water, gently whisk in and fill the
mould, set in a cool place until wanted. When required, dip
the mould in warm water for a few seconds, wipe with a cloth,
and turn out into a glass or silver dish.

FRENCH PASTRY.

Roll out a sheet of puff-paste, a quarter of an inch thick, cut
into diamond, round and square-shaped pieces, gather the four
corners of the squares into the middle, and stamp with a small
round cutter ; stamp the diamonds and rounds with three very
small round cutters placed side by side, lay all on a sheet of paper
on a baking-tin, lightly dust with white powdered sugar, and bake
in a hot oven about ten minutes, more or less, according to the
heat ; when baked, take off the paper and fill the marked places
with different-colored jams and jellies ; thus, in some, for variety,
place greengage jam, yellow apple jelly, and red currant jelly ;
in others, apricot jam, raspberry jam, and some preserved fruits.
Dish the pastry on lace papers, in silver or glass dishes, in the
form of a pyramid.

Tags: southern cooking, german recipes, healthy cooking, healthy recipes, nutritious foods