Savory Salmon Recipes

By: Paul Mroczka

Here are a few salmon recipes for your next fishing trip. They are simple to
fix but very tasty. Of course you can use these at home on fish from the
market too. But it won¡¯t taste as good as when you cook your fish fresh out
of the water right next to the river.

This recipe is perfect for Sockeye (Red) Salmon.

Ingredients:
Sockeye Salmon fillets (as many as you want)
Marinade (you may use one of the recipes below or use a pre-made
marinade sauce such as Yoshida¡¯s Gourmet Sauce; you need enough
marinade to coat fillets.)
Also Needed:
1 large (2-gallon) zip lock bag (or more, depending on how many
fillets you¡¯re cooking)
Cooler with plenty of ice
Good quality charcoal briquettes (do NOT use lighter fluid)
Small wire grill
Heavy duty aluminum foil

Lemon-Dill Marinade:

Ingredients (makes enough for 4 fillets)
1 cup of vegetable oil

2 tablespoons of lemon juice

1 teaspoon of Worcestershire sauce

1 teaspoon of dill

1 teaspoon of chives

1 teaspoon of parsley

1 teaspoon of lemon pepper

Make the marinade just before you leave to go fishing. If going
for longer than a day, mix just prior to marinating fish. Place all
ingredients in a zip lock bag, seal, and mix until evenly
distributed. Store in cooler.

Honey and Basil Marinade

Ingredients (makes enough for 4 fillets)

1 cup of fresh basil leaves
3 tablespoons of olive oil

2 tablespoons of lemon juice

2 tablespoons of honey

1 teaspoon of pepper and salt
Use the same directions used for Lemon-Dill Marinade.

3 Sauce Marinade

Ingredients (makes enough for 4 fillets)

1/3 cup olive oil

1/3 cup soy sauce

2 tablespoons steak sauce (such as A-1)

2 teaspoons Worcestershire Sauce

3 cloves fresh garlic (minced)

1 tablespoon dry tarragon

Mix as with other marinades.

Prep and Cooking

* Place fillets in marinade in plastic bag, seal, and store in cooler
for 30 minutes to 1 hour. (Do not marinate too long or fillets may
start to deteriorate. Always marinate in a cold container.)
* Make a small fire with charcoal.
* Once coals are hot-- ashen white-- place fillets skin side down
on grill, brush or drizzle with marinade, and cover with a tent of
aluminum foil. (The foil acts like a lid, allowing fish to cook on
both sides at once)
* With the grill about 3 inches over the coals, cook the fillets for
about 15-20 minutes. When the meat flakes, the fish is done.
Overcooking will dry out the fish and compromise its flavor. *
Serve at once.
* Store any cooked, uneaten fillets in the cooler for the next
day.

Each of these marinades is simple to make and will keep in an
iced cooler for a few days. Never reuse marinade; once you¡¯ve
put raw fish in it, only use in cooking and NOT as a dipping sauce. Leaving
fish too long in a marinade can turn it mushy. To be safe, marinate fillets for
30 to 60 minutes.

Enjoy your fishing and good eating!

Yeast Rolls

3/4 cup milk
1/4 cup sugar
1 teaspoon salt
4 tablespoons butter
1/2 cup warm water
2 packages instant dry yeast
1 egg
3 1/2 cups flour

Heat milk, then stir in sugar, salt and butter. Set aside and let cool. Add warm water to large bowl, then add yeast. Stir until dissolved. Add milk mixture, egg and two cups flour to the water/yeast mixture. Beat until smooth and then add remaining flour to make a soft dough. Transfer to a greased baking tray, cover with clean towel and let rise for 30 minutes. The dough will nearly double in size. After 30 minutes, punch down dough and shape into rolls. Place them back into greased baking tray and bake in preheated, 400 F oven until done (10 to 12 minutes).

Article Source: http://www.articlerich.com

Hot Apple Cider

1 gallon apple cider (apple juice will work)
4 cinnamon sticks
4 whole cloves
4 allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips

Pour cider into a large stainless steel pot. Place spices and peels into a cheesecloth. Drop cheesecloth into cider. Heat until the cider comes just short of boiling.
Remove cheesecloth and keep cider on the stovetop, over low heat. Serve warm throughout the day.

Cheesy Garlic Mashed Potatoes

3 pounds potatoes, peeled and diced
8 cloves garlic, peeled and mashed
9 tablespoons butter, softened
3/4 cup half and half
1/4 cup cheddar cheese, shredded
1/4 cup mozzarella cheese, shredded
1/4 cup Romano cheese, shredded
Salt and pepper, to taste

Halve potatoes and boil until tender, about 25 minutes. Drain and set aside. Melt butter in pan. In separate pan, bring half and half to boil and remove immediately when it begins to boil. Mash the potatoes. Beat in butter first, then half and half. Add mashed garlic and cheeses, then mix to melt cheeses. Season with salt and pepper and continue to mix until potatoes are smooth.

Chocolate Rocks

By: Adrian Kennelly

5 ozs. sweet chocolate
1/2 pint (1 cup) thick cream
2 tablespoonfuls hot sugar syrup
1 teaspoonful vanilla extract
1 oz. unsweetened chocolate
1/2 teaspoonful almond extract
1 lb. sweet grated chocolate
1/2 oz. melted cocoa-butter
1/2 teaspoonful rose extract

Melt the grated chocolate over hot water to a smooth paste. Remove it from the hot water, beat for a few minutes, adding gradually the rose extract and the melted cocoa-butter. Stir occasionally until quite cold; then rub through a wire sieve on white paper underneath.

Put the sweet chocolate and the unsweetened chocolate into a saucepan, and melt the mixture to a smooth paste; then add the cream, hot syrup, the extracts, and stir over the fire until well mixed. Remove from the fire, and beat until the mixture becomes cold and a lighter color. Mold it into round centers; then roll them in the sieved chocolate.

Serve in paper cases.

Article Source: http://www.articlerich.com

Cheesy Broccoli Casserole Recipe

This is a great recipe for the holidays or a family get-together. Its great because it is easy and stress free, while everyone will love it because it is so cheesy and delicious. This recipe will produce the best tasting dish when using fresh produce. So unless you absolutely cannot get fresh broccoli, do not use frozen vegetables. You can serve this dish with roasted baby potatoes that have been coated in olive oil and Italian seasoning. For desert try having a carrot cake with cream cheese icing.

Yields 10 servings
Prep time:15 Minutes
Cook Time: 40 Minutes
Ready In: 55 Minutes
Ingredients:
4 heads of fresh broccoli, chopped
1 ½ cups of shredded American cheese
1 (10.75 ounce) can of condensed cream of mushroom soup
1 ½ teaspoons of salt
2 teaspoons of ground black pepper
3 tablespoons of butter
2 cups of crushed, seasoned croutons

Directions:
First, preheat the oven to 350 degrees F, or 175 degrees C. Then Bring a pot of lightly salted water to a boil and cook the broccoli in the boiling water for about 1 minute. Then drain, and set aside. Next, In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper together. Stir until the cheese is melted and add the broccoli, while stirring to coat. Transfer the mixture to a 9×13 inch baking dish. In a separate saucepan, melt the butter over medium heat and mix in the croutons, and sprinkle over the broccoli mixture.

Bake for 30 minutes in the preheated oven, until the topping is browned and the broccoli is tender.
This is a great recipe for the holidays or a family get-together. Its great because it is easy and stress free, while everyone will love it because it is so cheesy and delicious. This recipe will produce the best tasting dish when using fresh produce. So unless you absolutely cannot get fresh broccoli, do not use frozen vegetables. You can serve this dish with roasted baby potatoes (see recipe below)

Per Serving:
Calories 375
Fat 12.5g
Carbohydrates 10g
Fiber 7g
Calcium 20mg

Article Source: http://www.articlerich.com

Baking Holiday Cookies!

By: Alfred K.Drews

A detoxification diet is usually very simple, consisting, of whole foods, fruits, vegetables, grains, lots of water and lean, (non-organ or cured) meats.

Salt and sugar is normally not allowed. It is not a starvation diet, but a way to rest and re-balance your system.

Are you wondering if you have the time to bake homemade Christmas cookies this year? Every year at about this time we all start to get a little panicked that the holidays are coming up fast and we're not really ready yet. Here are a few little-known tips and tricks, for almost every type of cookie, to help you get the most out of the time you spend baking. Know more about detox diets today!

Cutout Cookies

Don't struggle with dough sticking to your rolling pin. Instead, roll out your dough between two sheets of waxed paper. This will eliminate the sticking problem.

Do your cutout cookies always seem to turn out dry, tough, and tasteless? The trick with the waxed paper will help with this. Assuming that you started with a good recipe, the problem is that you are overworking your dough and working too much flour into it. Using the waxed paper will help you to manipulate the dough less, and the dough won't pick up any extra flour. Refrigerator (Icebox) Cookies and Pinwheels Ever notice how your roll of icebox or pinwheel cookies gets flat on one side from sitting on the refrigerator shelf? Keep them nice and round by standing them upright in a tall drinking glass while they're chilling.

Do your cookies flatten further when you try to slice them? Try rotating the log 1/4 turn after each slice.

Having trouble with the cookies crumbling as you try to slice them? Start with a log that has been frozen for several hours. Then use a very a very sharp to slice through.

Cookie Press Cookies (Spritz) Having trouble getting your cookies to form properly? When your dough doesn't seem to stick properly, put your baking sheet in the freezer for an hour or two, while keeping the dough at room temperature. Then when you press out your cookies onto the frozen sheet, the dough will stick to it just like your tongue sticks to a frozen metal pole when you lick it (assuming you've ever been silly enough to try this). Don't forget you can pick up your mistakes and put them back into the press. Bar Cookies

An internal body cleansing can have many great benefits. Cleansing your body of toxic buildup can provide relief from fatigue, tension, headaches, constipation, skin problems and acne and PMS, just to name a few. By assisting your body in this natural process, you'll be strengthening your organs and boosting your immune system.

When making bar cookies, create a liner for your baking pan by turning the pan upside-down and covering it with aluminum foil, making sure to form the corners and leaving an overhang of an inch or two. Then, remove the foil, turn the pan right side up, turn the foil over and place it inside the pan. It will make a perfect liner for your pan. If required by your recipe, grease the liner. Then continue baking your bar cookies as directed. Once baked, you can lift out the entire batch of bars and place it on a cooling rack to cool completely. You can then immediately re-use your baking pan for another batch without having to wait for the previous batch to cool, and you won't have to wash the pan.

All Cookies

Eliminate the need to grease your baking sheets and wash them later by lining them with parchment paper. Parchment paper can be re-used several times and gives excellent results.

Do your cookies seem to brown too much, or cook too fast? Buy a dependable oven thermometer and check your oven temperature. Your oven's internal thermometer may not be accurate. Or, perhaps you are using a non-stick baking sheet or pan. The dark color of the non-stick coating can make your baked goods brown too fast. Try a shiny metal pan instead or lower your oven temperature by 25 degrees.

Are your cookies not browned enough, or take too long to cook? Again, verify the oven temperature. Or, perhaps you're using an insulated baking sheet or pan. Insulated bakeware can prevent your cookies from reaching the desired temperature in the right amount of time. Try using a non-insulated pan, or raise your oven temperature by 25 degrees.

For more information on minimizing the work involved in holiday baking, consult these articles:

Hassle-Free Holiday Baking: 6 Easy Days to Perfect Christmas Cookies ( http://www.christmascookiesareforgiving.com/hassle-free.php )

A Cookie Assembly Line: Efficient Cookie Baking for Busy Cooks ( http://www.christmascookiesareforgiving.com/assembly.php )

A pinch of know-how combined with a dash of preparation can make for successful, easy, and stress-free cookie baking every Christmas!

What the body doesn't use or can't pass, it stores. One example is the accumulation of fat. These are excesses in intake which aren't burned off and the body is unable to cope with therefore it stores in what can eventually become an obvious and undesirable way.

Article Source: http://www.articlerich.com

Apricot Banana Bread

Ingredients

• 1/3 cup butter or margarine, softened
• 2/3 cup sugar
• 2 eggs
• 1 cup mashed ripe bananas(2 to 3 medium)
• 1/4 cup buttermilk
• 1-1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup 100% bran cereal(not flakes)
• 3/4 cup chopped dried apricots(about 6 ounces)
• 1/2 cup chopped walnuts

Directions

1. In a large mixing bowl, cream butter and sugar. Add eggs, mix well.
2. Combine bananas and buttermilk.
3. Combine flour, baking powder, baking soda and salt: add to creamed mixture alternately with banana mixture.
4. Stir in bran, apricots and nuts.
5. Pour into a greased 9-in x 5-in x 3-in loaf pan.
6. Bake at 350 for 55-60 minutes or until bread tests done.
7. Cool 10 minutes before removing from pan to wire rack.
   

Frozen Cranberry Banana Salad

Ingredients

• 1 can(20 ounces0 pineapple tidbits
• 5 medium firm bananas, halved lengthwise and sliced
• 1 can(16 ounces) whole-berry cranberry sauce
• 1/2 cup sugar
• 1 carton (12 ounces) frozen whipped topping, thawed
• 1/2 cup chopped walnuts

Directions

1. Drain pineapple juice into a medium bowl: set pineapple aside
2. Add bananas to the juice. In a large bowl combine cranberry sauce and sugar.
3. Remove bananas, discarding juice, and add to cranberry mixture.
4. Stir in pineapple, whipped topping and nuts.
5. Pour into a 13-in x 9-in x 2-in dish. Freeze until solid.
6. Remove from the freezer 15 minutes before cutting.

Makes 12-16 servings

Cream Cheese Cookies

Ingredients

• 1 cup butter
• 8 oz package cream cheese
• 2 cups flour
• 1/4 tsp salt

Directions

1. Mix butter and cream cheese together, blend in flour and salt.
2. Sprinkle baking board heavily with powdered sugar.
3. Make dough to 1/8 thickness and cut into diamonds or whatever shape you desire.
4. Bake at 350 for 10-15 mins
   

Carrot Bars with Cream Cheese Icing

Ingredients

• 3/4 cup vegetable oil
• 1 cup golden brown sugar
• 2 eggs
• 1 tsp. vanilla
• 1 1/2 cups flour
• 1/4 tsp salt
• 1/2 tsp allspice
• 3/4 cup raisins
• 1/2 cup chopped walnuts
• 1 1/2 cups grated carrot, about 2 or 3 medium
• Cream Cheese Icing

Directions

1. Cream oil and sugar until smooth. Beat in eggs and vanilla. add remaining ingredients, stirring until smooth.
2. Pour into greased 13x9-inch baking pan.
   
3. Bake in 350 degree oven 30 minutes or until a pick inserted in center comes out dry.
   
4. Cool, then spread with icing.Cut into 24 bars.

Cream Cheese Icing

1. Beat 3 oz. cream cheese with 2 tbls butter until smooth.
2. Beat in 1 cup powdered sugar, 1/2 tsp vanilla and enough milk to make icing smooth and spreadable (about 1/2 to 1tsp)
   

Layered Lemon Dessert

Ingredients

• 1 cup cold butter or margarine
• 2 cups all-purpose flour
• 1 cup finely chopped pecans

Second Layer

• 2 8 oz packages cream cheese softened
• 1 cup confectioners sugar
• 1 cup whipping cream, whipped

Third Layer

• 2 packages lemon pudding pie filling mix
• 1 cup sugar
• 4 1/2 cups cold water, divided
• 4 egg yolks

Top Layer

• 2 cups whipping cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

Directions

1. In a bowl, cut butter into flour until mixture resembles coarse crumbs: stir in pecans.
2. Press into an ungreased 13-in. x 9-in. x 12-in baking pan.
3. Bake at350 for 15 minutes or until lightly browned. Cool on a wire rack.
4. In a mixing bowl, combine cream cheese and confectioners sugar: mix well.
5. Fold in whipped cream: spread over cooled crust.
   
6. In a sauce pan, combine pudding mix, sugar, 1 cup water and egg yolksuntil smooth.
7. Stir in remaining water. Bring to a boil over medium heat: cool.
8. Spread over cream cheese layer.
9. In a small mixing bowl, beat cream, sugar and vanilla until stiff peaks form: spread over lemon layer.
   
10. Refregerate until serving
    

Glazed Banana Dessert

Ingredients

• 4 Bananas, peeled and cut lengthwise
• 4 tbs butter or margarine
• 1/2 cup brown sugar
• 1/2 cup fresh or high pulp orange juice

Topping

• 1/2 cup sour cream & 1/2 cup powdered sugar, mixed

Directions

1. On low heat saute bananas in butter.
2. Combine brown sugar, orange juice and pour over bananas.
3. Simmer until tender.
4. Bananas will will appear"glazed" and will soak up most of the juice.
   
5. Serve warm with topping.