Maple Salmon

Maple Salmon
Submitted by: STARFLOWER allrecipes.com
Rated: 5 out of 5 by 1281 members Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 1 Hour
Yields: 4 servings
"Salmon is baked with a delicate maple glaze."
From the Kitchen of Joyce

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:
1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. 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.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Sour Cream and Pecan Waffles with Raspberry Sauce

Sour Cream and Pecan Waffles (from Food Network)
From the Kitchen of Meredith

Ingredients
· 1 cup whole milk
· 1 cup sour cream
· 2 eggs
· 3 tablespoons butter, melted
· 1 teaspoon vanilla
· 2 teaspoons baking powder
· 1 1/2 cups all purpose flour
· 1 teaspoon baking soda
· 1/2 teaspoon cinnamon
· Pinch kosher salt
· 1/2 cup pecans, toasted and chopped fine
Directions
Heat waffle iron. Combine wet ingredients and whisk well to combine. Sift dry ingredients into a large bowl and form a well in the center. Add the wet mixture to the well and fold in with the dry. Don't worry if there are a few lumps. Stir in pecans just before cooking.
When iron is hot, spray lightly with non-stick spray. Spoon 1/2 to 3/4 cup of batter onto the center of the iron and cook until a golden brown crust forms.

Raspberry Sauce:
Two pints of raspberries
1 Tablespoon cornstarch
1 tablespoon lemon juice
1 tablespoon sugar (I think I put this in, might have to make it again to make sure!!!)
½ cup of water
Combine ingredients, simmer until thickened.

Hamburgers!!!!

Hamburger recipe:
From the Kitchen of Sarah

The recipe is basically this:

Two pounds lean ground beef
1 egg
1/4 of a yellow onion finely chopped
1 small can of jalapenos in vinegar roughly chopped reserve 1/4 cup liquid
1/2 cup dijon or regular mustard
1/2 cup soy sauce
2 tsp of garlic powder
2 Tbsp of salt
1/2 Tbsp of pepper

Mix all the ingredients and form into 6 patties and grill on an indoor grill like a george foreman or spray pam on a nonstick cooking pan and cook until well done. Serve on sesame seed buns with lettuce, tomato slices, onions and cheddar cheese.

Instead of french fries you can julienne celery sticks, red, orange and yellow bell peppers and baby carrots and serve with onion dip.

Put two scoops vanilla ice cream in a red wine glass and pour rootbeer over ice cream for each guest. Top with whipped cream from a can and sprinkles and garnished with half a sugar cookie.

Split Pea Soup

Split Pea Soup
From the Kitchen of Stacey

16 oz dried green peas, rinsed (practical tip...rinsing the night before may result in a 16 oz brick of dried peas the next morning)
1 meaty ham bone (optional)
3 carrots
2 stalks chopped celery
1/2 cup chopped onion
1-2 cloves garlic, minced
1 bay leaf
1/2 cup fresh parsley (or two tsp dried)
<1 tbsp salt
1/2 tsp pepper
1 1/2 quarts hot water or broth (I use water with the ham bone and chicken stock when I leave out the ham)

Soak peas in water overnight (or just throw them in dry and cook longer). Add the other ingredients and cook until the peas are soft and the ham falls off of the bone. Set aside the ham and about a cup of the peas for texture. Blend the rest of the ingredients and mix them with the ham and peas. Viola, you have split pea soup!

*If starting with dried peas, cook on high 4-5 hrs or low 8-10 hrs.
**A good crock pot recipe.

Chicken Piccata

Chicken Piccata
From the Kitchen of Sarah

5-6 Chicken breasts, pound the chicken, flour, and then fry over 350 heat in tbs butter. (brown each side first to get a good crisp breading and don't cover :)

Cook for 5-7 minutes then:
In a separate pan saute two tablespoons white onions chopped, two garlic cloves minced, and four green onions chopped in two tablespoons olive oil and then add to chicken.

Next, add two tablespoons fresh lemon, two tablespoons wine, two tablespoons chicken stock, and one tablespoon capers (or more if you love them as much as i do :). Cook till done.

Garnish with lemon.

Savory Texan Meal

Timeline: Start with the cornbread, pop in oven, preheat grill for steaks, get potatoes boiling and going, throw dem steaks on and dig in haus



Savory Tex-Mex Cornbread
From the kitchen of Meredith Willigham

Ingredients:

2 eggs
2/3 vegetable oil
1 cup sour cream
1 cup yellow corn meal
3/4 cup creamed corn
1 tablespoon baking powder
1 1/2 teaspoon salt
1 cup grated cheddar
2 green onions chopped
4 small jalepeno peppers (seeded) (Joyce might

Combine eggs, oil, sour cream, cornmeal, creamed corn, baking powder and salt. Add onions, peppers and 1/2 cheese. Cover with grated cheese.

Bake at 425 degrees for 20-25 minutes

Sweet, Spicey Savory, Sweet Mashed Potatoes

From the kitchen of Meredith Willingham

Ingredients:

4 largen sweet potatoes or red garnet yams
1/'2 cup brown sugar
2 tablespoons butter
2 pinches cumin per sweet potato
2 dashes of Chili powder
1 dash of Johnny's

Bring to a boil and cook for about 10 minutes till they are mushy. Mash and add all the ingredients above.

Texas flat iron steaks

Preheat grill on high for about 10 minutes

Rub your flat iron steaks with Weber's Mesquite Seasoning YOU CAN NEVER HAVE TOO MUCH RUB :)

Cook for a 2 minutes for rare
Cook 3 1/2 for medium
Cook 5 minutes for well

Pad Thai

8 oz. dried flat rice noodles

3 Tbsp. oil

1 clove garlic, minced

1 egg

¼ cup water (may need more)

2 Tbsp. sugar

1 Tbsp. rice vinegar

1 to 2 green onions, cut into 1” chunks

1-cup bean sprouts

¼ cup ground roasted peanuts (optional)

Lime wedges (also optional)

4 Tbsp. fish sauce (you can get this at an international store, or maybe a

grocery store’s Asian food isle. There’re a lot of kinds, ask the helpful

store people which one to use for Pad Thai)

Oyster or soy sauce for flavor (I go for soy)

½ tsp. crushed red pepper flakes (more or less, depending on desired

spicy-ness)

Soak rice noodles in warm water until soft and then drain. (This could take awhile... they never get really soft so don’t worry too much about it). Heat a frying pan until hot and add oil. Add garlic and brown slightly. Add egg and scramble until done (be careful not to burn yourself here! This is an interesting experience). Reduce temperature if needed. Add rice noodles to egg mixture. Turn temperature up and stir fry noodles until translucent, adding some water if needed. (Okay, so translucent means clear to me, but they never turn clear so I just stir fry them until I think they’re done-ish). When noodles start to stick, add fish sauce (WARNING: this will smell like butt), sugar, pepper flakes, rice vinegar, oyster/soy sauce and green onions. Continue to cook mixture until dry. Garnish with bean sprouts (I just stir them in- garnish smarnish), peanuts and lime. Also, you can add fried tofu, prawns, cooked chicken, ect.

Hearty Chicken Bake: From the Kitchen of Joyce

3 cups hot mashed potatoes               

1 cup shredded cheddar cheese

1 can (2.8oz) french fried onions       

1 ½ cups cubed cooked chicken

1 pkg. Frozen mixed vegetables        

1 can cream of chicken soup

¼ cup milk                                                     

½ tsp. ground mustard

¼ tsp. garlic powder                          

¼ tsp. pepper

 

Preheat oven to 375°. In medium bowl combine the mashed potatoes, ½ cup cheese and ½ can French fried onions. Mix thoroughly. Spoon mixture into greased 1 ½ quart casserole dish.

Using back of spoon, spread mashed potatoes across bottom and up sides of dish to form a shell.

 

In a large bowl combine chicken, mixed vegetables, soup, milk and seasonings. Pour into potato shell. Bake uncovered at 375° for 30 minutes or until heated through.

 

Top with remaining cheese and onions, bake uncovered for 3 more minutes or until onions are golden brown. Let stand 5 minutes before serving. Makes 4 to 6 servings.