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Chicken-Artichoke Toss Recipe
| Main Meals
Type: Chicken-Artichoke Toss Free Cooking Recipe - Main Meals Wow! Ingredients / Directions 3 cup(s)s uncooked radiatore (nugget) pasta (9ounces)1 (6 ounce) jar marinated artichoke hearts -- undrained1 pound skinless boneless chicken breast halves -- cut into 1/2-inch slices3 cup(s)s
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Pineapple-Coconut Chess Pie Recipe
| Dessert
Type: Pineapple-Coconut Chess Pie Free Cooking Recipe - Dessert Try this one! Ingredients / Directions 1 1/2 cup(s)s sugar3 tbsp cornmeal2 tbsp all-purpose flour1/4 teaspoon salt4 large eggslightly beaten1 teaspoon vanilla extract1/4 cup(s) butter or margarinemelted3 1/2-ounce can fla
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Midnight Express
| Drink Master
Cooking receipe to make Midnight Express under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Dark Rum 1/2 oz Cointreau 3/4 oz Lime Juice 1 splash Sour mixShake with ice and pour over ice into old-fashioned gla
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Hammin'' Up The Waldorf Recipe
| Salad
Type: Hammin'' Up The Waldorf Free Cooking Recipe - Salad This is a good one! Ingredients / Directions 1/2 cup(s) light mayonnaise 1/2 cup(s) orange juice 2 cup(s)s diced cooked ham 2 Red Delicious applescored and diced 2 Golden Delicious applescored and diced 1/2 cup(s) thinly sliced
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Type: Ginger Peppered Salmon Free Cooking Recipe – Fish And Seafoods
You got to try this!
Ingredients / Directions
4 ounces fresh ginger root
peeled and diced
2 cup(s)s dry red wine
3 shallots
minced (about 1/3 cup(s))
2 tablespoons corn oil margarine
1/8 teaspoon salt
1 pound fresh salmon fillets
4 teaspoons cracked black peppercorns
2 tablespoons olive oil Put diced ginger in a saucepan and cover with water. Bring to a boil and simmer for 15 minutes. Drain and repeat two times. Drain thoroughly and puree ginger in a food processor until smooth and paste like; set aside.
Combine wine and shallots in a heavy saucepan and bring to a boil. Simmer until only 1/2 cup(s) wine remains. Add margarine
a little at a time
stirring constantly. Add salt
mix well
and cover to keep warm.
Remove skin from salmon and remove any little vertical bones with tweezers; cut into 4 equal portions. Spread a thin layer of the ginger puree on top of each portion and sprinkle evenly with cracked peppercorns.
Heat oil in a skillet large enough for all 4 portions of salmon. When skillet is very hot
saut� the salmon
ginger-side down
for 2 minutes. Turn fish and sear other side just to seal; do not overcook. Remove fish from pan and place on paper towel
ginger-side up.
To serve
spoon 2 tablespoons of the red wine sauce on each of four plates and top with the salmon.
