Recently had this salad at a great Portland, OR restaurant. After finding a wonderful sweet balsamic vinaigrette recipe, by Zaar's Chef Fordido,#229445 I proceeded to prepare this salad twice this week.
After trying several potato soups within Zaar, I have decided for a really quick potato soup this is the way, when in a rush, that I will make it in the future. If you serve it cold in warm weather, it will be Vichyssoise.
My MIL, Addie was an adventurous cook. This is one of her great recipes from the 1970s. A wok would work well in preparing this recipe, but is not really necessary, a 12 inch frying pan will do, nicely.
This is another San Diego Restaurant recipe, from Blue Point Costal Cusine. A king of soups, a version that will arch the eyebrow of even the most discriminating gourmet. Very rich, expensive and luxurious.
Salmon cooked two ways-grilled and then poached in cream sauce-results in a complex, savory version of the ubiquitous fish. Serve with simple mixed vegetables and roast potatoes for an easy, yet, impressive meal.
Just created this recipe by accident tonight. Promised the gals on the menu form that if we lived through the experiment and it was good, I would post it. Really good Gravy, I must say. About 2 cups of left over coffee flavored wine I would guess,(found in the back of the cupboard) enough to cover the pan by about 1 inch. Served it with garlic mashed potatoes and HeatherFeather's Cucumber Orange Salad #224440.
Will try to remember this recipe from the late '60s. Originally from Horst Mager's cooking show on TV. He has had many and still has a couple of restaurants in Portland, Oregon. He started our Western Culinary College. For our family, I used to make this recipe about 3 times a month, for decades. If you love liver, you'll love this recipe. I even like it cold, the next day, if there is any left.
Do you remember Chi-Chi's Restaurant? It was a wonderful Mexican Restaurant that gave up their USA chain in 2004. There are still two of their restaurants in Europe, one in Belgium and one in Luxemburg. I have many of their great recipes, this is one.
Got this recipe quite a few years ago from McCormick Spice Company. For many decades their cookbook has been my bible. Now, tattered and torn it is well loved and well worn and it was free with a large can of black pepper. The family finds this recipe even better then old regular deviled egg recipe. I will also post how to get a perfect peeling of a hard cooked egg.
This delightful refreshing salmon cocktail takes the traditional pina colada flavor and adds a tropical mango twist. The refreshing mixture in full of coconut and mango, yet is subtle enough to let the delicate flavor of salmon shine through.