Can you send me new recipes in my email? Best answer on the web

January 9, 2009 on 7:21 am | In mybachcars.com |
Can you send me new recipes in my email? Best answer on the web
  • I am a kitchen buddy and I love to cook all the time. My favorite book is cook book. I want to know more recipes can you send more new recipes. My friends likes the dishes I cook.


  • Difficult to answer without further details.



    Try this one and if it's not what you are looking for there is still a good chance you will find a recipe that appeals to you on the source below the recipe.





    The recipes are given in 4 portion size, it's then easier to scale them up or down.



    Crisp Roast Salmon Fennel Puree Tomato and Herb Salad



    Serves 4



    Cooks in 4 - 6 minutes



    Ingredients



    4 x 170g portion of salmon fillets



    2 x fennel bulbs â “ roughly chopped



    Pinch of dill, chervil and parsley



    50g butter



    200ml cream



    25ml crème fraîche



    4 tomatoes â “ skinned, seeded and diced



    1 cucumber â “ skinned, seeded and diced



    Lemon juice



    Extra virgin olive oil



    Method for the Purée



    Place the fennel and butter over a low heat. Cover with a lid and cook gently without colouring until soft.



    Add the cream and reduce by half. Season and process in a blender until smooth.



    At the last minute add the herbs and crème fraîche. Adjust the seasoning. Keep warm



    Meanwhile pan fry the salmon in a little olive oil until crisp â “ about 4 minutes. Finish with lemon juice.



    Serve with the warm fennel purée, tomato and cucumber salad and extra virgin olive oil.







    Seafood is perfect for any occasion and of course the added bonus is that seafood recipes are easy to prepare and very versatile.


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  • what?


  • recipes of what type of food.


  • I can post a few recipes here for you. I have no idea what kind you want so here goes:



    ORANGE MUSTARD GLAZED CHICKEN



    1/4 cup orange marmalade

    1/4 cup orange juice

    1/4 cup country-style Dijon mustard

    2 tablespoons light brown sugar, packed to measure

    1 tablespoon Gravy Master

    1 chicken (2 1/2 to 3 pounds) quartered or 4 chicken breasts



    In a small bowl, combine marmalade, orange juice, mustard, sugar and Gravy Master. Grill chicken pieces 4 to 6 inches from hot glowing coals for 15 minutes, turning frequently. Brush with orange-mustard glaze and continue grilling for 15 minutes longer, brushing frequently with glaze. Remove from grill and serve immediately. Serve remaining sauce separately. Makes 4 servings



    LOBSTER NEWBURG



    4 tbsp. butter

    Meat of 1 (2-3 lb.) boiled lobster

    2 tbsp. flour

    1 1/2 c. milk

    Salt, paprika, slight grating of nutmeg

    1/2 c. cream

    2 egg yolks

    2 tbsp. sherry



    Melt half the butter and cook lobster in it for three minutes. Remove lobster, add remaining butter and blend flour smoothly with it. Scald and add milk and bring again to boiling point, stirring constantly. Add seasonings and lobster. Cook five minutes, beat and add cream, egg yolks, and sherry. Cook 2 minutes without boiling. Yield: 4 portions.



    SHRIMP NEWBURG:



    Proceed as directed for Lobster Newburg, substituting 2 cups crabmeat for the lobster.