I'll share my recipe, if you'll share yours, May 26, 2011

15 years ago

"This is the best and most delicious salmon recipe, and very easy to prepare. I love maple in everything and put this together one night. My husband totally loved it; he did not like salmon that much until he had this."

Original Recipe Yield 4 servings

Ingredients

1/4 cup maple syrup

2 tablespoons soy sauce

1 clove garlic, minced

1/4 teaspoon garlic salt

1/8 teaspoon ground black pepper

1 pound salmon

Directions

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

Preheat oven to 400 degrees F (200 degrees C).

Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

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Comments (3)

patti43
15 years ago
This sounds like a nice summer dinner.

EASY CHICKEN SALAD PIE (Pillsbury)

1 pie crust
2 cups cubed cooked chicken
1/2 cup chopped celery
1/2 cup slivered almonds, toasted*
3/4 cup mayonnaise
2 oz. (1/2 cup) shredded Cheddar cheese
1 tablespoon chopped fresh parsley

Prepare pie crust as directed on package for one-crust baked shell using 9-inch glass pie pan. Bake at 450Ã¯Â¿Â½F. for 9 to 11 minutes or until light golden brown. Cool 15 minutes or until completely cooled.
In medium bowl, combine all filling ingredients except parsley. Spoon into cooled baked shell. Sprinkle with parsley. Cut into wedges.
Jasdip
15 years ago
Pork and Asparagus with Mustard Vinaigrette (Real Simple)

1/3 cup plus 2 tablespoons extra-virgin olive oil
1 pork tenderloin (about 1 1/4 pounds)
kosher salt and black pepper
1 pound asparagus, tough ends trimmed
3 shallots, cut into wedges
2 tablespoons cider vinegar
1 tablespoon whole-grain mustard

Heat oven to 400 F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
Season the pork with 1/4 teaspoon each salt and pepper. Cook, turning, until browned, 5 to 6 minutes.

Transfer the skillet to oven and roast until the pork is cooked through, 12 to 15 minutes. Let rest for at least 5 minutes before slicing.

Meanwhile, on a rimmed baking sheet, toss the asparagus and shallots with 1 tablespoon oil and 1/4 teaspoon each salt and pepper.
Arrange the vegetables in a single layer and roast, tossing once, until tender, 12 to 15 minutes.

In a bowl, whisk together the vinegar, mustard, and remaining 1/3 cup of oil. Serve the pork with the vegetables and drizzle with the vinaigrette.
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glenda_al
15 years ago
Cheers!

Bloody Mater Bites are always fun and well received
1 pint cherry tomatoes
tobasco sauce optional and to taste
1 cup vodka
2 tablespoons lemon pepper
2 tablespoons celery salt
Directions
1.Remove the stems from the tomatoes, and place them in a shallow bowl. Pour vodka over them so that they are covered. Stir in the hot pepper sauce. Cover, and refrigerate overnight.
2.To serve, mix together the lemon pepper and celery salt in a small dish. Serve tomatoes floating in vodka. Provide toothpicks so that your guests may pick up the tomatoes and dip them in the seasoning before eating.

I'll share my recipe, if you'll share yours, May 26, 2011

Comments (3)

patti43

Jasdip

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glenda_al

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