RECIPE: side dishes for salmon
snowball
17 years ago
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ruthanna_gw
17 years agolast modified: 9 years agoUser
17 years agolast modified: 9 years agoRelated Discussions
RECIPE: ideas needed for roasted pork side dishes
Comments (6)My favorite asparagus recipe: Mustard-Dressed Asparagus Cooking Light, April 1998 4 lbs asparagus (I used 1 bunch) 2 Tablespoons Dijon mustard 2 Tablespoons lemon juice 1/4 teaspoon salt 1 Tablespoon mustard seeds Snap off tough ends of asparagus. Bring 4 qts water to a boil in an 8 qt stockpot. Add half of asparagus; cook 3 minutes. Remove asparagus from stockpot. Rinse with cold water; drain and pat dry. Repeat procedure with remaining asparagus. Combine the Dijon mustard, lemon juice, and salt in a small bowl. Place a large nonstick skillet over medium heat until hot. Add mustard seeds; cook 1 minute, stirring constantly. Add asparagus and mustard mixture, and cook 2 minutes of until thoroughly heated. Yield: 8 servings...See MoreRECIPE: A favorite side dish with ham
Comments (23)Back in the days before fresh tomatoes were available all year round, my GGM would save some jars of home-canned tomatoes to make this dish on Easter so we still serve it with the Easter ham every year. TOMATO PUDDING 2 (1 lb.) cans stewed tomatoes 1 medium onion, halved and slivered 1 Tbsp. dark brown sugar 2 Tbsp. butter or margarine, divided 2 Tbsp. water 1 cup Pepperidge Farm herb-seasoned stuffing mix In saucepan, cook tomatoes, onion, sugar, and 1 Tbsp. butter over medium-high heat until liquid is reduced by half - 10 to 15 minutes. Pour into 1 1/2 quart casserole dish. Melt other tablespoon of butter with water; stir in stuffing mix. Spread topping over tomatoes and bake at 350 degrees for 30 to 40 minutes or until tomatoes are heated and topping is golden. Note: Dry bread cubes can be substituted for the stuffing mix. The tomato-onion mixture can be prepared ahead of time. Just donÂt add the topping until ready to bake....See MoreRECIPE: Salmon with Julienned Vegetables - cooking class recipe
Comments (6)Works well with chicken breast too....just cook it longer, about 18 to 20 minutes depending on size, and put your veggies in raw because of the longer cooking time. I also drizzle a little terayaki on the chicken so you don't have this white piece of chicken when you open it up. For veggies with chicken I like to include some onion rounds as well as green beans, carrot sticks and even a well drained slice of tomato. Your directions didn't say to brush the parchment with oil, before putting in the food. I always do that....don't know why if it's good and doesn't leak without. Linda C...See MoreSide dish for salmon
Comments (3)I associate this recipe when I had my first grilled salmon at a Gold Mine Camp in Alaska, and they served this slaw. Alaska Cole Slaw 5 cups shredded cabbage 1/2 cups almonds, toasted 1 1/2 cups dried cranberries 1/2 cup celery, diced 1/4 cup chopped green onions, white and green parts 1/2 cups chopped green bell pepper Dressing: 1/2 cup mayonnaise 1 tablespoon sweet pickle relish ***I'd eliminate the pickles, don't recall it in the one I originally had. 1 tablespoon honey mustard 1 tablespoon honey Salt and pepper Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well...See Moreruthanna_gw
17 years agolast modified: 9 years agogardenlad
17 years agolast modified: 9 years agogardenlad
17 years agolast modified: 9 years agoamericanwit
17 years agolast modified: 9 years agohomesforsale
17 years agolast modified: 9 years agoglenda_al
17 years agolast modified: 9 years agoruthanna_gw
17 years agolast modified: 9 years agoglenda_al
17 years agolast modified: 9 years agosnowball
17 years agolast modified: 9 years agosharon_fl
17 years agolast modified: 9 years ago
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