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Recipes
SALMON LOAF WITH SAUCE
By aggiebutch
In medium mixing bowl, combine salmon, eggs, crumbs, milk, celery, salt, onion, lemon juice and pimiento
- SAUCE:
- 1 (15 1/2 oz.) can salmon, drained, boned & skinned
- 2 eggs, lightly beaten
- 1 c. soft bread crumbs
- 1/4 c. evaporated milk
- 1/2 c. diced celery
- 1/4 tsp. salt
- 2 tbsp. chopped onion
- 2 tsp. lemon juice
- 1 (2 oz.) jar diced pimiento
- 1 (10 3/4 oz.) can cream of celery soup
- 2 tbsp. fresh lemon juice (opt.)
- 2 tbsp. cultured sour cream (opt.)
- 1/2 tsp. dill weed
Basic Best Salmon Loaf Recipe | Healthy Recipes from Bumble Bee
By aggiebutch
Serves 4-6 Directions Preheat oven at 350°F
- 1 can (14.75 oz) Bumble Bee® Salmon, drained and flaked (remove skin & bones as desired)
- 2 cups soft bread crumbs
- 1/3 cup diced onions
- 1/4 cup low-fat milk
- 2 large fresh eggs
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1 teaspoon dry dill weed
- 1/4 teaspoon ground black pepper
Hummus
By aggiebutch
In a food processor or blender, place garbanzo beans, tahini, lemon juice, garlic, cumin, and salt; blend until pur...
- 2 cups (15-ounce can) garbanzo beans (chick peas), drained and rinsed
- 1/4 cup tahini (sesame seed paste)
- 1/3 cup fresh lemon juice
- 1 to 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 cup finely minced parsley leaves
- 2 tablespoons extra-virgin olive oil
- Ground pepper to taste
Emeril's Classic Seafood Gumbo
By aggiebutch
Some form of gumbo is always on the menu at Emeril's Restaurant
- 3/4 cup vegetable oil
- 1 cup all-purpose flour
- 1 1/2 cups finely chopped onions
- 3/4 cup finely chopped green bell peppers
- 3/4 cup finely chopped celery
- 2 tablespoons minced garlic
- One 12-ounce bottle amber beer
- 6 cups Shrimp Stock
- 1/4 teaspoon dried thyme
- 2 bay leaves
- 1/2 pound gumbo crabs (about 2)
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1 pound medium shrimp, peeled and deveined
- 1 pound white fish fillets, such as catfish, grouper, snapper, or sole
- 1 tablespoon Emeril's Original Essence
- 2 cups shucked oysters with their liquor
- 1/4 cup chopped fresh parsley
- 1/2 cup chopped tender green onion tops
- White Rice, for serving
Classic Lemon Tarragon Chicken
By aggiebutch
Chicken breasts are quicker to roast than a whole bird, but the classic, fragrant flavors of lemon and tarragon sti...
- 2 large lemons
- 4 small (10 ounces each) bone-in chicken breast halves, with skin on, but any rib bones removed
- 1 teaspoon(s) minced garlic
- 1 teaspoon(s) kosher salt
- 4 sprig(s) fresh tarragon
- 2 tablespoon(s) extra-virgin olive oil
- 1/2 teaspoon(s) freshly ground black pepper
- 1 cup(s) reduced-sodium chicken broth
- Chopped fresh tarragon, for garnish
Hot and Sour Soup
By aggiebutch
This classic Chinese hot and sour soup recipe is quick and easy to make, full of delicious flavor, easy to make veg
- 8 cups chicken or vegetable stock
- 8 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced with stems discarded
- optional: 1 (8-ounce) can bamboo shoots, drained
- 1/4 cup rice vinegar, or more to taste
- 1/4 cup reduced-sodium soy sauce
- 2 teaspoons ground ginger
- 1 teaspoon chili garlic sauce
- 1/4 cup cornstarch
- 2 large eggs, whisked
- 8 ounces firm tofu*, cut into 1/2-inch cubes
- 4 green onions (scallions), thinly sliced
- 1 teaspoon toasted sesame oil
- Kosher salt and black pepper (or white pepper**)
Leftover Pork Strogonoff
By aggiebutch
Step 1 Heat oil in a large heavy skillet over high heat
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1 (1-pound) pork tenderloin, trimmed and cut into (3 x 1/4-inch-thick) strips
- 1 1/2 cups thinly vertically sliced onion
- 1 (8-ounce) package presliced mushrooms
- 1 1/2 cups dry white wine
- 3/4 cup reduced-fat sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 2 cups hot cooked medium egg noodles (about 4 ounces uncooked pasta)
Stuffed Bell Peppers
By aggiebutch
1. Preheat oven to 350 degrees Fahrenheit
- 6 large bell peppers (green, orange, red or yellow)
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 small can sweet corn, drained (8 ounce)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- 3 cups long-grain cooked rice
- 2 cups tomato juice
- shredded cheese
Brussels Sprouts with Leeks and Bacon
By aggiebutch
Brussels sprouts get a flavor boost from leeks and bacon in this holiday side dish
- 4 container(s) (10 ounces each) Brussels sprouts
- .5 cup(s) water
- 4 strip(s) bacon, each cut into 1/4-inch pieces
- Salt and pepper
- 1 large (1-pound) leek
- 2 tablespoon(s) olive oil
- 1 clove(s) garlic, crushed with press
- 1 tablespoon(s) cider vinegar
- .5 cup(s) (loosely packed) fresh parsley leaves, chopped
Mashed Sweet Potatoes and Pears
By aggiebutch
Directions Place the pears, wine, and water in a small saucepan and bring to a boil over high heat
- 2 pears, peeled and sliced
- 1/2 cup dry white wine
- 1/4 cup water
- 3 sweet potatoes, peeled and cubed
- 1 cup evaporated milk
- 1/4 teaspoon vanilla extract
- 1/4 cup brown sugar
- 2 tablespoons butter
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg