Honey-Glazed Salmon

Honey-Glazed Salmon

Honey-Glazed Salmon
Salmon fillets are brushed with a rich and savory butter sauce then glazed with honey in this recipe that will tantalize your taste buds.

Preheat oven to 375 degrees F (190 degrees C).

Spray a baking sheet with cooking spray.

Place salmon fillets skin-side down on the baking sheet; pierce with a fork several times.

Season with black pepper.

Melt butter in a small saucepan over low heat.

Whisk olive oil white cooking wine garlic Worcestershire sauce lemon juice onion salt mustard and hot pepper sauce into the melted butter; cook until heated through about 5 minutes.

Brush generously over the salmon fillets.

Bake salmon fillets in the preheated oven basting with butter mixture every 5 minutes until salmon flakes easily with a fork about 15 minutes.

Coat each fillet with honey; continue baking until glazed 3 to 5 minutes.

May 20, 2024

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Seafood Salad III

Seafood Salad III

Seafood Salad III
a crunchy, creamy salad. This recipe calls for imitation crab, but it also tastes great with lobster, real crab, and shrimp.

In a medium bowl whisk together the mayonnaise sugar salt vinegar and milk.

Add the crabmeat celery and green pepper and stir until evenly combined.

Refrigerate until ready to use.

May 19, 2024

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Bou’s Chicken

Bou's Chicken

Bou’s Chicken
Chicken simmered in a piquant sauce of mustard, soy sauce, vinegar and ketchup pairs nicely with rice or mashed potatoes on the side.

Blend the ingredients listed in order: ketchup, white vinegar, mustard, sugar, and soy sauce in a medium pot with a lid.

The sauce should boil.

Reduce the heat before adding the chicken pieces.

Put the pot’s lid on with a small gap.

45 minutes is about right for simmering, or until the chicken is no longer pink and the juices are clear.

May 18, 2024

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Chef John’s Salmon

Chef John's Salmon

Chef John’s Salmon
Thanks to the combination of tarragon and Italian parsley in the herb spread, this straightforward broiled salmon dish is bursting with flavor.

Season salmon fillets with kosher salt.

Line a baking baking sheet with foil and brush lightly with vegetable oil.

Preheat oven’s broiler on high and set the oven rack about 8 inches from the heat source.

Process garlic tarragon and parsley in a blender or mortar and pestle to form a loose paste.

Mix mayonnaise Dijon mustard lemon juice and cayenne pepper into garlic paste until combined.

Place salmon fillets skin side down on the baking sheet.

Spoon herb spread over the top and sides of each fillet.

Cook under the preheated broiler until fillets are well-browned about 5 minutes.

Turn the broiler off and turn the oven to 350 degrees F (175 degrees C).

May 17, 2024

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Jicama Hash Browns

Jicama Hash Browns

Jicama Hash Browns
Make jicama hash browns instead of potato to mix things up. Jicama hash browns, seasoned with parsley, onion powder, and cayenne, are a deliciously unique side dish.

Place grated jicama in a mesh strainer and rinse under cold water for 2 minutes to remove excess starch.

Drain for 5 minutes and squeeze out any additional moisture.

Combine jicama parsley onion powder cayenne salt and pepper in a bowl; toss to coat.

Melt butter in a large skillet over medium-high heat.

Add jicama mixture to skillet and flatten with a spatula.

Cook for 8 minutes undisturbed.

Flip and cook 4 additional minutes.

May 16, 2024

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Slow Cooker Mexican Beef Stew

Slow Cooker Mexican Beef Stew

Slow Cooker Mexican Beef Stew
This Mexican beef stew with black beans, tomatoes, corn, and chili powder is easy to make in a slow cooker for a hearty, south-of-the-border stew.

Use a Reynolds slow cooker liner to line a 5- to 6-quart slow cooker.

Beef should be floured.

In a sizable skillet, heat the oil over medium-high heat.

Add the beef and cook and stir for 5 to 7 minutes, or until browned.

Beans, carrots, onions, and garlic should be added to the lined slow cooker.

Add browned beef on top.

Chili powder, cumin, salt, and pepper should be added.

Beef should be fork-tender after 7 hours of cooking on low with the cover on.

May 15, 2024

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Corned Venison

Corned Venison

Corned Venison
This is a delicious way to utilize the shoulders of deer or elk.

Bring 2 cups of water to a boil in a saucepan over high heat.

Stir in the curing mixture brown sugar pickling spice and garlic powder; stir until dissolved then remove from the heat.

Pour 6 cups of cold water into a 2-gallon container and stir in the spice mixture.

Place the boneless venison into the brine cover and refrigerate.

Leave the venison in the refrigerator to brine for 5 days turning the meat over every day.

To cook rinse the meat well place into a large pot and cover with water.

Bring to a boil then reduce heat to medium-low cover and simmer for 4 hours.

Remove the venison from the pot and allow to rest for 30 minutes before slicing.

May 14, 2024

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Semlor (Semla)

Semlor (Semla)

Semlor (Semla)
These Swedish marzipan and whipped cream filled cardamom buns are traditionally served on Fat Tuesday. Nowadays they are happily eaten as often as they can be found. We love that these are not too sweet, and are just big enough.

Eggs, butter, and milk are whisked together in a sizable bowl.

Spread the yeast on top, then wait five minutes for it to soften.

Sift together 5 cups of flour, 1/2 cup sugar, salt, and ground cardamom in the meantime.

Stir the flour mixture into the milk mixture after the yeast has softened until a soft dough forms.

Bowl should be covered with a towel and left to rise for 30 minutes in a warm area.

Mix baking powder and flour in a sieve.

Add to dough after it has risen, then knead until smooth.

Place onto baking sheets that have been greased after forming into 16 balls (or 24, if you prefer smaller semlor).

For 35 to 40 minutes, cover with a towel and let the mixture rise until it has bulkly doubled.

Set oven to 375 degrees Fahrenheit (190 degrees C)

May 13, 2024

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No-Fuss Cinnamon Cheesecake

No-Fuss Cinnamon Cheesecake

No-Fuss Cinnamon Cheesecake
Easy to prepare and a favorite among my family. I frequently succeed.

Preheat the oven to 350 degrees F (175 degrees C).

Flatten one tube of crescent roll dough and press into the bottom of a 9×13 inch pan.

In a medium bowl mix together the cream cheese with 1 cup sugar and vanilla until smooth.

Spread the cream cheese mixture over the dough in the pan.

Unroll the remaining crescent roll dough and place over the top of the cream cheese layer.

Spread melted butter over the top and sprinkle the top with a mixture of 1/2 cup sugar and cinnamon.

Bake for 30 minutes in the preheated oven or until top is lightly toasted.

Cool and refrigerate before serving.

May 12, 2024

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Sarah’s Banana Bread Muffins

Sarah's Banana Bread Muffins

Sarah’s Banana Bread Muffins
This is a simple banana bread muffin recipe with crunchy walnuts in every bite. Easy to make and perfectly portable for a quick on-the-go breakfast.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

A 12-cup muffin tin should be greased or lined with paper liners.

In a big bowl, combine sugar, oil, and egg until well-combined.

Add walnuts and bananas and stir.

Salt, baking soda, and flour should all be added and thoroughly mixed.

Fill each prepared muffin cup 3/4 full with batter before spooning it in.

Bake for 30 to 40 minutes in a preheated oven, or until the tops spring back when lightly touched.

May 11, 2024

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