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: free recipes, restaurant recipes, low carb recipes, food recipes, healthy recipes

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.

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LEBKUCHEN.

Half a pound of granulated sugar, half a pound of
strained honey, half a pound of candied orange peel,
half a pound of citron, half a pound of almonds
blanched and cut fine, an even teaspoonful of bicar-
bonate of potash pounded very fine and a sherry
glass of rum poured over it twenty-four hours before
it is used, an even teaspoonful of cloves, an even tea-
spoonful of cinnamon, an even teaspoonful of pow-
dered cardamom seed, the rind of half a lemon grated,
and two eggs. Put the honey in a saucepan and let
it come to a boil, pour it over the sugar in a mixing
bowl and stir well, then add the flour, mix thorough-
ly, and set in a cool place for twenty-four hours.
Then cut all the fruit fine and mix with the other
ingredients thoroughly, beat the eggs and add to the
mixture, put in the rum and potash last, stir well,
and let it stand for an hour or two. Roll the dough
out about a quarter of an inch thick, cut into cakes
about three inches wide and five long, bake in a quick
oven ten or fifteen minutes. Do not use more than
two ounces of flour in rolling out the cakes. Ice them
while hot.

ICING. Half a pound of sugar and the juice of
half a lemon and the same quantity of water as of
lemon juice ; stir together and spread on very thin.

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PEARL SAGO AND FRUIT JELLIES.

Soak half a cup of pearl sago two hours in a cup
of cold water, then add half a cup of water and a
cup and a half of fruit iuice strawberry, raspberry,
or currant ; boil for twenty minutes and sweeten to
taste. Fruit syrups may be used in winter; it will
require less of the syrup than fruit juice.

BREAD AND BUTTER PUDDING.
Cut six small tea buns in half, butter well, using
two generous ounces of butter for the six, and put
them together again. Beat three eggs with a cup
and a half of rich milk, add half a cup of almonds
blanched and chopped fine, one ounce of sugar, two
tablespoonfuls of sherry, let the buns soak in this for
awhile. Butter a mould, sprinkle with fine bread
crumbs, take the buns out of the custard, lay them in
the mould and pour the custard over them. Set the
mould in a pan of boiling water in the oven and bake
three-quarters of an hour, and serve hot with a
sauce.

BREAD AND BUTTER PUDDING. No. 2.

Cut some slices of home-made bread about half
an inch thick, butter and lay in a pudding dish,
sprinkle with currants, put another layer of buttered
bread and currants. Beat three eggs light and stir
into a pint of milk, sweeten to taste, flavor with a
little grated lemon peel or cinnamon, pour over the
bread and butter and bake in a moderate oven until
the custard is set. Test with a knife ; if it comes out
clean it is done. If baked too long the pudding will
be watery. Serve cold and in the dish in which it is
baked.

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PARSNIPS FRIED.

Boil them until tender, cut them in slices length-
wise and fry brown in a little butter.

PARSNIP FRITTERS.

Wash and scrape them and cut in slices, cover
them with boiling water, cook until tender, mash
them through a colander, return them to the fire, add
to two large parsnips, a tablespoonful of butter, salt
and pepper to taste, and one egg beaten well. Mix
thoroughly, remove from the fire, and when cool
make into small flat cakes and fry in a little butter.
Serve hot.

TO COOK STRING BEANS.

String thoroughly, cut in half, then in half length-
wise, throw into boiling water and let them come to
a boil. Remove from the fire, drain, cover with cold
water and let them stand in this until it is time to
cook them, then drain again, cover with boiling
water and cook for fifteen minutes, and when almost
done add salt. When tender, drain, add a lump of
butter, and salt and pepper to taste.

SPANISH ONIONS STUFFED.

Take two large Spanish onions, wash and skin
and tie them to prevent breaking. Put them into a
saucepan over the fire, cover with boiling water,
cook until they can be pierced with a broom straw
from two to three hours, according to size. When
done, drain and carefully take out the centers,
leaving about a quarter of an inch for the shell.
Have ready a stuffing made from a quarter of a
pound of mushrooms prepared as before. Put these
and the centers of the onions into a chopping bowl
and chop very fine. Cook them together until the
moisture from the onions has almost evaporated,
then add a generous heaping tablespoonful of butter,
a tablespoonful of rich cream, and three heaping
tablespoonfuls of grated bread crumbs, salt and
pepper to taste. Fill the onion shells with this mix-
ture, smooth the tops nicely, sprinkle with bread
crumbs, brush with egg and a little butter. Put in
the oven and brown about ten minutes, and serve
with the following sauce: Rub a generous heaping
tablespoonful of butter and a heaping tablespoonful
of flour together. Put a small teacup of milk into a
saucepan on the fire, when hot stir in the butter and
flour and a quarter of a pound of mushrooms pre-
pared as before and chopped very fine, season with
salt and pepper to taste. Place the onions on a plat-
ter and pour the sauce around them, garnish with
parsley and serve.

STUFFED CELERIAC WITH SPANISH SAUCE.

Put over the fire in a saucepan three-quarters of
a cup of rich milk and three ounces of butter, let
them come to a boil, then add three ounces of dried
and sifted bread crumbs and an even tablespoonful
of flour. Let it cook, stirring all the time until it is
a smooth paste and detaches itself from the sides of
the pan, remove from the fire and set it aside to cool.
When cold beat three eggs light, stir in a little at a
time, beating well until the mixture is smooth and
all the beaten egg used, then add a heaping tea-
spoonful of sugar, three heaping tablespoonfuls of
walnut meats chopped fine, two tablespoonfuls of
rich cream, and salt and pepper to taste. Take four
large, fine celeriac roots, clean, scrub and scrape
them. Cut off a slice from the top of each to make
a cover, then with an apple corer remove the inside,
taking care not to pierce the root, leave a shell a quar-
ter of an inch thick. Fill each with the dressing, leav-
ing fully half an inch at the top for it to swell. Place
the cover on each, tie well the roots to prevent break-
ing in the cooking, stand them in a saucepan with
water to reach not quite to the top of the roots, and
put in all the celeriac removed from the roots, boil
gently until tender about an hour adding boiling
water from time to time as it evaporates. When
they are tender take them out of the water and put
them aside, keeping them hot. Strain the water they
were boiled in, form what is left from the stuffing
into small cylinders, boil five minutes in the strained
stock, take them out and put with the roots to keep
warm. Then take a generous tablespoonful of but-
ter, an even tablespoonful of flour, brown them to-
gether in a spider, add two heaping tablespoonfuls
of chopped walnuts and let them brown a little, then
stir in gradually the stock the roots were boiled in
and cook until it thickens. Arrange the roots in the
center of the platter, the cylinders around them and
pour the sauce over all. Garnish with parsley, put-
ting a tiny sprig of celery leaves in the top of each
root.

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ASPARAGUS.

Scrape and wash as much asparagus as is needed,
cut the stalks the same length, tie in bunches and put
over the fire in boiling water, and when nearly done
add a little salt. Boil until perfectly tender, drain,
put in a dish, remove the strings and serve very hot
with sauce Hollandaise or a simple cream sauce.

POINTES D’ASPERGES.

Cut oif the tender green tips of asparagus about
an inch and a half long, cover with boiling water and
cook until tender. Add salt just before they are
done. Drain and put the points into a saucepan with
butter, salt and pepper and a few spoonfuls of cream
or Hollandaise sauce, mix well and do not let it cook
after the sauce is added. A little nutmeg may be
used if liked. Serve very hot.

PURPLE CABBAGE WITH CHESTNUTS

Shred fine as for cold slaw half a purple cabbage,
put half of this into a saucepan, dot with a table-
spoonful of butter, sprinkle over it a heaping table-
spoonful of sugar, a slightly heaping tablespoonful
of flour, a little salt and pepper, then the rest of the
cabbage with the same quantity of butter, sugar,
etc., as before, and pour over all a quarter of a cup
of vinegar and a cupful of cold water. Cover tightly,
let it cook slowly until done, put it where it will only
simmer for two hours. If not sour enough add more
vinegar. Be careful that it does not burn. Serve in
a vegetable dish and garnish with large Italian
chestnuts that have been boiled and blanched.

PARSNIP CROQUETTES WITH WALNUTS

Take two’ good-sized parsnips, peel and cook
them until tender in as little water as possible.
When done press the water carefully from them and
mash them smooth and fine through a colander, put
them back into the saucepan over the fire again, and
add to them two heaping tablespoonfuls of chopped
walnut meats, a good heaping tablespoonful of but-
ter and a tablespoonful of rich cream, stir well
together and add at the last one egg well beaten.
Remove from the fire and turn out on a plate to cool,
then form into cylinders, dip in egg and bread crumbs
and fry in boiling fat.

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STUFFED EGG PLANT.

Take half a large egg plant, boil gently until
tender, remove from the fire, take out the pulp care-
fully so as not to break the shell, leaving it about a
quarter of an inch thick. Peel and stem a quarter of
a pound of fresh mushrooms, chop very fine, reserve
a heaping tablespoonful of this for the sauce, then
add the pulp of the egg plant to the mushrooms in
the chopping bowl, and one heaping tablespoonful of
currants, washed and picked over, one even tea-
spoonful of grated onion, one even teaspoonful of
chopped green pepper, five heaping tablespoonfuls of
grated bread crumbs, four tablespoonfuls of melted
butter, two tablespoonfuls of rich cream. Mix all
well together, fill the shell with this mixture, press
it into shape and bind carefully -with string. Bake
twenty minutes, remove the string and serve on a
platter with the sauce poured around it.

THE SAUCE. Put on the skins and stems of the
mushrooms in a saucepan, cover with boiling water,
cook until tender, drain, and into this water put the
tablespoonful of reserved mushrooms, add salt and
pepper to taste, boil a few minutes, then add a heap-
ing teaspoonful of flpur stirred into a heaping table-
spoonful of butter, let all cook together until thick,
and pour around the egg plant.

GREEN CORN CAKES.

One quart of grated corn, one teacup of butter
melted, four tablespoonfuls of flour, two eggs, and
salt and pepper to taste. Bake as griddle cakes and
serve at once. These cakes are very good made of
canned corn. Pound the corn in a mortar and press
through a sieve.

CORN PUDDING.

Four large ears of corn grated, or a can of corn
prepared as for corn cakes, one heaping tablespoon-
ful of butter, one teaspoonful of flour, one teaspoon-
ful of sugar, one whole egg and one yolk. Melt the
butter and stir into the corn, beat the eggs and add
with one pint of milk, the sugar and flour, and salt
and pepper to taste. Bake in a shallow dish in a
moderate oven from twenty minutes to half an hour.
If it bakes too long, it becomes watery.

MOCK OYSTERS OF GREEN CORN.

A pint of grated corn, a cup of flour, one egg, two
ounces of butter, three tablespoonfuls of milk, and
salt and pepper to taste. Mix well and drop from a
spoon in oblong cakes to look as much like oysters
as possible into hot butter, fry brown on both sides.
Serve on a platter and garnish with parsley. These
may also be made of canned corn by pressing it
through a colander with a potato masher to sepa-
rate the hulls from it.

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PUREE OF CUCUMBERS.

Peel and slice the cucumbers and put them over
the fire in as little boiling water as will cook them ;
when tender drain from the water, press through a
puree sieve, season with salt and pepper and add a
tablespoonful of butter.

STUFFED CUCUMBERS.

Peel two large, fine cucumbers, cut in half length-
wise, take out the seeds. Scrape out carefully the
soft part with a small spoon into a saucepan.
Peel and core a tart apple, chop fine with a small
pickled gherkin, take from this a good tablespoonful
for the sauce and put one side, then add the rest to
the soft part of the cucumbers in the saucepan. Let
it simmer until tender, then add butter the size of an
egg, pepper and salt to taste, a few drops of onion
juice, or the spoon used for stirring the mixture may
be rubbed with garlic, three tablespoonfuls of grated
bread crumbs, one egg beaten, stir all together, and
remove at once from the fire. Put the cucumbers in
a saucepan, cover with boiling water and cook
gently until tender about ten or fifteen minutes;
when nearly done add a tablespoonful of salt, drain
from the water, when cool enough stuff them with
the dressing already prepared and press into shape,
brush with egg, sprinkle bread crumbs over the top
and a few tiny lumps of butter, place carefully in a
pan and bake a delicate brown.

FOR THE SAUCE, take the tablespoonful of apple
and pickle reserved from the stuffing, and add a tea-
spoonful of capers, chop all together as fine as possi-
ble, make a cream sauce and add this mixture to it
on the fire and heat thoroughly. Place the cucum-
bers carefully on a platter and pour the sauce around
them.

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BARLEY SOUP.

Put a quarter of a cup of well washed barley
with a bay leaf and a small blade of mace into a pint
and a half of cold water, boil slowly for three hours.
Take out the bay leaf and mace and add a small
onion cut fine, two French carrots cut in dice, and
cook until tender, then add a pint of milk, a good
heaping tablespoonful of butter, salt and pepper to
taste, let it come to a boil, remove from the fire and
stir into it one egg yolk beaten with two tablespoon-
fuls of cream.

BLACK BEAN SOUP WITH MOCK MEAT BALLS.

Soak over night a pint of black beans in a quart
of water. In the morning drain, and cover with
fresh water, set the saucepan on the stove ; when the
water conies to a boil drain it off and add a quart of
fresh water. Cut fine an onion, and with a few slices
of carrot and turnip and green pepper fry in a heap-
ing tablespoonful of butter, add to the beans with a
bay leaf half a dozen peppercorns, two cloves, cook
until tender, press through a sieve, return to the fire,
and if it is too thick add more water. Have a hard
boiled egg and half a lemon cut into dice, and meat
balls made from recipe given for mock meat the size
of hickory nuts and boiled in water as other balls are
cooked. Drop the balls into the soup, and when hot
pour the soup over the lemon and egg in the tureen
and serve.

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