This came from a magazine about 40yrs ago and it is just so tasty. The orange flavour with the salmon is delicious. It has been quite a while since I have made these and I think it made about a dozen. I also tend to roll pastry a little thinner, so it ends up longer.
This is my adopted recipe from Recipe Zaar's foundling children. But it's something I have been making for a long time. This is an appetizer that you can put together on a moment's notice with just two ingredients. But it tastes so good that it's hard to believe how easy it is to prepare! If it's too much work to blend the 2 ingredients, just plop the cream cheese on a plate & "frost" it with the chutney, and use it as a spread for crackers.
This is a great addictive spicy lime dipping sauce. The taste is like layers of fragrance, heat, spice and lime. This is good with crispy whole fish, steamed or grilled shrimp..and spring rolls.
NOTE: fresh or frozen lime leaves are available at most Asian markets..It is easy to buy fresh and freeze for later use..dried does not work so well..
Pumpkin and Lentil Fritters with garlic, leeks and tarragon. Suitable for a light and healthy vegetarian brunch or lunch. Increase or decrease the number of garlic cloves to suit your preferences. Adapted from a recipe in the April 2005 issue of 'Table: Easy Family Food and Healthy Living'.
Tom Kite, a famous golfer, put this recipe in a cookbook with other professional golfer's recipes. I haven't made it yet but I like the way it sounds. *variation: can use 1/3 cup teriyaki sauce and 1 tbsp. honey instead of using the sugar and the curry. Marinate the bananas in the sauce for 30 minutes; driain and wrap with the bacon. This gets broiled, and not baked.
This stuff is addicting!! I serve salsa with broken pieces of bread or crackers. You may toss it with pasta or put on a salad, the possibilities are endless. I'm often asked to make it for parties because most people just adore this dip. -ADDED: I just recently discovered that this is Michael Chiarello's recipe & here all this time I thought my mother in law was a genius for coming up with this wonderful recipe.
Adapted from a recipe by chef Kiyoharu Kuroda, Maekawa Bar, Seattle. This dish has been described as looking somewhat "alive" when it is served, because when the extremely thin shavings come in close contact with the heat and moisture rising from the just-cooked lotus root, they flutter. Posted on request.
A marinade of bourbon and maple syrup gives these scallops a slightly sweet flavor that contrasts nicely with the smoky bacon. Serve them over rice with a side of snow peas and/or broccoli. Adapted from Cooking Light.
Many years ago while on vacation in Munich, Germany, I stopped in a bakery for a snack. The pastry I had has stayed at the back of my mind for about 10 years now. This is my attempt at re-creating it. It is still kind-of a work in process, so please feel free to add more sugar or lemon juice as you like.
This is a nice assortment of veggies and cheese to take to a picnic or potluck, and is quick and easy to put together! You can make the vinaigrette ahead of time, if you like. From Cooking Light. Prep time includes chilling.
This was first given to me by my girlfriend and I have made it for graduation parties and dinner parties ever since. It tastes better than the name :) I like this because you can double the recipe or like I did made four of them for a graduation party and they all went because not everyone likes kraut with sausage.