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: copycat recipes, webkinz recipes, cooking light recipes, easy recipes, cooking school

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: healthy cooking, nutritious foods, easy recipes, Cooking, copycat recipes

MACAROONS (a Bavarian Recipe).
Blanch and chop fine half a pound of almonds.
Beat the whites of three eggs to a stiff froth, add
half a pound of sugar and then the nuts. Drop from
a small spoon on paraffine paper on a baking sheet
and bake a delicate brown in a cool oven.

CHOCOLATE MACAROONS (a Bavarian Recipe).
Two ounces of almonds chopped fine, the whites
of three eggs beaten to a stiff froth, stir in six ounces
of sugar and an ounce and a half of grated chocolate,
then add the almonds. Bake in a cool oven.

SODA CAKES.

Three egg yolks, a pint and a half of cream, three-
quarters of a pound of butter, an even teaspoonful of
soda, one pound and a half of sugar, and flour enough
to roll. Roll very thin and cut in small cakes ; put
half a blanched almond in the middle of each. Bake
in a slow oven.

Tags: Cooking, soup recipes, healthy cooking, southern cooking, free recipes

ORANGE CAKE.

Beat to a cream the yolks of four eggs with one
cup of granulated sugar, to which add the whites of
two eggs beaten to a stiff froth, one-half cup of milk
alternately with one and a half cups of sifted flour
into which a teaspoonful and a half of baking pow-
der has been well mixed. Beat well and bake in three
layers if the pans are large, or four if small, in a quick
oven from seven to ten minutes, try with a broom
straw, and when it comes out clean remove from the
oven. Don’t let them bake a moment too long, or
they will not absorb the icing.

FILLING. The whites of two eggs beaten to a
stiff froth, to which add a cup of powdered sugar,
pouring it in all at once and beating hard, then the
grated rind of an orange select one dark in color
and the juice. The mixture should be like a thick
cream. Spread thickly on the cake while hot, and to
what is left add enough sugar about half a cupful
for frosting to harden. Ice the top and sides. This
is a delicious cake, easily and quickly made.

Tags: low carb recipes, low fat recipes, cooking light magazine, food recipes, low fat recipes

CARAMEL CUSTARD BAKED.

A pint and a half of rich milk, a cup and a half of
granulated sugar, the fourth of a vanilla bean. Put
the milk and vanilla bean cut small into a double
boiler over the fire. Melt the sugar -without water
in a spider, stirring constantly until it is all dissolved
and the syrup is a rich golden brown. Do not let it
get too dark or it will be bitter. When the milk is at
the boiling point stir in half the boiling syrup if put
in too fast the milk will boil over. Let it cook until
the sugar (if it hardened as it touched the milk) dis-
solves. Have four eggs beaten very light in a bowl,
pour the milk over them, add a little salt, and if
vanilla bean is not used for flavoring, stir in extract
of vanilla to taste. Rinse a mould with cold water,
pour the custard into it and set it in a pan of hot
water in the oven, bake from twenty to twenty-five
minutes and test with a knife. If it comes out clean
it is done. Add boiling water to the remainder of
the syrup and let it cook gently until it is the con-
sistency of thick cream. Flavor with vanilla. Serve
very cold.

SOFT-BOILED CUSTARD.

Put a quart of rich milk in a double boiler over
the fire with a third of a vanilla bean, split in half,
and sugar to taste. Beat the whites of six eggs to a
stiff froth, add three heaping teaspoonfuls of granu-
lated sugar, and when the milk conies to the boiling
point drop the whites of eggs into it by tablespoon-
fuls in egg-shape, turn them over in the hot milk for
a few seconds, repeat until all are done, drain them
and return the milk to the saucepan. Beat the six
egg yolks to a light cream, turn the hot milk over it
gradually and pour the custard back into the boiler ;
return to the fire and stir vigorously until it thickens
and is smooth to the taste. Remove from the fire,
pour at once into a bowl, add a little salt, and set
aside to cool. Then put on the ice and at serving
time turn into a glass bowl, arrange the whites of
eggs on top and serve with sponge cake.

Tags: german recipes, camping recipes, slow cooker recipes, diabetic recipes, Healthy Food

A DESSERT OF MIXED FRUIT. Peel some sweet, juicy oranges, removing all the white, bitter skin, cut in thin slices and put a layer at the bottom of a glass dish, sprinkle with sugar, then put a layer of freshly grated cocoanut and a layer of bananas, cut in thin slices, and repeat, beginning again with oranges, until the bowl is full, finishing with a layer of cocoanut. Pour over it any juice that may have run from the oranges, and if liked a glass or two of sherry may be added. Serve very cold. GOOSEBERRY PUDDING. Use either ripe or unripe English gooseberries for this pudding, stem and pick off the flower, wash and cover with water and cook until tender, strain through a sieve. Return to the fire, let it come to a boil, sweeten to taste, flavor with cinnamon and some almonds blanched and cut fine. Stiffen with potato flour as in other fruit puddings a table- spoonful to a quart of the puree and mould and serve in the same -way. PINEAPPLE MERINGUE. Half a large or one small pineapple grated, two ounces of butter, three of granulated sugar, an ounce and a half of grated bread crumbs, the yolks of three eggs and the whites of four. Cream the butter and sugar, add the yolks and one white of egg beaten well together, then the fruit and bread crumbs ; turn into a pudding dish and bake twenty minutes. Beat three whites of eggs to a stiff froth and add three- quarters of a cup of granulated sugar to it, flavor with a few drops of almond extract, spread over the pudding, set the dish in a pan of warm water in the oven and bake about ten or fifteen minutes. Test with a straw; when it conies out clean it is done. Serve cold. PRUNE SOUFFLE. Soak three-quarters of a pound of prunes in water to cover them over night, cook until soft in the water they were soaked in, drain, take out the stones and press through a puree sieve. Add half a cup of granulated sugar and the whites of three eggs beaten to a stiff froth. Bake in a pudding dish twenty minutes. Serve in the dish in which it is baked, cold, with cream. PRUNE MOULD. Prepare a prune puree as above and to the same
” quantity have a third of a box of gelatine soaked in
a little of the water the prunes were cooked in, and
dissolved over the teakettle. Stir quickly into the
puree, then add three whites of eggs beaten to a stiff
froth. Wet a mould and pour the mixture into it ;
set on the ice to congeal. Turn out on a glass dish
and serve with cream.

STEWED DRIED FIGS.

Wash and cut in half two dozen dried figs, slice
very thin one small lemon, add to the figs, put in a
saucepan and pour over them cold water almost to
cover. Let them cook until the lemon is clear.
Sweeten to taste.

Tags: webkinz recipes, diabetic recipes, southern cooking, healthy recipes, easy recipes

SALAD OF FAIRY RINGS AND PUFF BALL MUSHROOMS.

Have both very fresh ; cook the fairy rings until
tender, set aside to get cold, then put on the ice.
Take an equal quantity of puff ball raw, chop fine,
mix with the rings, turn into a nest of tender young
lettuce, cover with a mayonnaise dressing and serve.

SALAD OF FRESH FRUIT.

Peel and cut into dice enough fruit, peaches, tart
plums, orange and banana to fill a cup and a cupful
of crisp celery cut fine ; have both ice cold ; at serving
time mix and cover with a cream dressing and gar-
nish with celery tops.

CUCUMBER JELLY.

Half a box of gelatine soaked for an hour in half
a cup of cold water. Remove the seeds from a small
green pepper, peel and cut into slices two large, fine,
fresh cucumbers, or three small ones and a small
white onion. Put in a saucepan, add a bay leaf and
a bouquet of parsley, cover with boiling water and
cook until tender ; remove the parsley and bay leaf,
add a saltspoonful of sugar, salt to taste more than
a teaspoonful will be required and press through a
fine sieve. There should be, when strained, two cups
and a half. Pour it over the soaked gelatine if it is
not hot enough to dissolve the gelatine place the
saucepan over the fire for a moment then run it
through the same sieve again ; set aside in a bowl to
cool. When perfectly cold and beginning to congeal,
stir it well and pour into a pretty, round mould ; set
it on ice until ready to serve. Turn it out on a plate
and arrange fresh, crisp, young lettuce leaves around
it, into each of which put a spoonful of mayonnaise
or cream dressing.

WALNUT AND CELERY SALAD

Three cupfuls of fresh, crisp celery cut fine and
two cupfuls of walnuts, carefully shelled that they
maybe as little broken as possible. Put the walnuts
in a saucepan with a small onion sliced, a bay leaf, a
clove and twelve pepper corns, cover with boiling
water, let them cook for ten or fifteen minutes, re-
move from the fire, drain and throw the nuts into
cold water, remove the skins and let them get cold ;
then set on the ice until it is time to serve. Mix them
with the celery, add mayonnaise or cream dressing,
put on a dish or in a salad bowl, garnish with the
tender green celery leaves and serve.

Tags: southern cooking, cooking recipes, crock pot recipes, german recipes, campfire cooking

I’d like to get in touch with expatriates poeple living near aix en provence, pertuis, le luberon. I need to know how many of them would be interested in learning french cooking at home, having some help to carry out administrative formalities, assistance in everyday life. To start such an activity, the best way is to know if you would be interested in it. Thank you for your reply.

EGGS WITH CREAM.

Melt a small lump of butter in a shallow baking
dish and break into it carefully six eggs, pour over
them a third of a cup of boiling cream, place in a
very quick oven long enough to set the whites of
eggs and serve at once in the dish in which they are
baked. Two or three minutes will cook them.

CURRIED EGGS.

Boil six eggs hard, cut in half lengthwise, make a
white sauce and stir into it a heaping teaspoonful of
curry powder ; put the eggs carefully into this sauce,
heat thoroughly, lift them out and place in the center
of a dish. Arrange boiled rice around them, pour the
sauce over the eggs, garnish with parsley and serve.

STUFFED EGGS.

Boil six eggs hard, cut in half lengthwise, take
out the yolks and mash them very fine ; put aside a
heaping teaspoonful of it, add to the rest two tea-
spoonfuls of butter, three teaspoonfuls of rich cream,
a few drops of onion juice, and salt and pepper to
taste ; mix well, fill the whites of eggs, rounding the
top of each to the size of a whole egg. Make a white
sauce as follows: Rub a heaping tablespoonful of
butter into half a tablespoonful of flour, and stir into
it a cup of boiling milk ; when it is smooth and thick
put the eggs into it carefully, when hot take them
out, arrange daintily on a platter, pour the sauce
around them, sprinkle the teaspoonful of the yolk
reserved over them, garnish with parsley and serve.

FRIED STUFFED EGGS.

Prepare the eggs as in the recipe for stuffed eggs,
filling the cavity of the whites evenly, and pressing
the two halves together so as to make it appear as a
whole egg. Take what is left of the mixture, add to
it one raw egg beaten light, roll each egg in this, cov-
ering thoroughly every part of it, and fry in boiling
fat. Serve around a dish of green peas, or with a
cream sauce ir> to which has been stirred, just before
removing from the fire, two slightly heaping table-
spoonfuls of grated Parmesan cheese.

Tags: home cooking, Healthy Food, soups and stews, easy recipes, campfire cooking