re: Looking for a recipe? Check this thread! :D

Smoked Salmon Potato Cake with Potato-Leek Cream

1 large Idaho potato, peeled
4 ounces smoked salmon, julienned (3 cups)
1 tablespoon finely-chopped green onions
Salt and pepper
2 tablespoons oil
Potato-Leek Cream:
1 teaspoon butter
3 cups thinly-sliced leeks
2 cups diced Idaho potato
3 cups cream
2 cups water
Salt and pepper
1 tablespoon sour cream
1 tablespoon each chopped chives and parsley
Grate potato into a towel and wring to squeeze out excess liquid. Toss potato with salmon and green onions and season with salt and pepper. In a medium saute pan heat oil and add potato mixture, forming it into 8 little round cakes. Cook until golden brown on both sides, about 5 minutes in all. Drain on paper towels and keep warm while you finish sauce.
Meanwhile, make sauce: In a small saucepan melt butter, add leeks and cook until tender. Add potato, cream and water and bring to a boil. Simmer 15 minutes, or until potatoes are tender; adjust seasonings to taste with salt and pepper. Pour into a blender or food processor, add sour cream and process until smooth. Reheat briefly, if necessary. To serve, place 2 cakes on each plate, spoon some sauce around and sprinkle with chopped herbs.

Scrambled Eggs with Smoked Salmon

Scrambled eggs get a little more elegant with the addition of smoked salmon. Make it a meal: For the perfect brunch, serve with Date-Oat Muffins and a fresh fruit salad.


4 large eggs
4 large egg whites
Freshly ground pepper to taste
1 teaspoon canola oil
2 scallions, green tops only thinly sliced
1 ounce ounce smoked salmon thinly sliced

Combine eggs, egg whites and pepper in a small bowl. Stir briskly with a fork until well blended.

Heat oil in a nonstick skillet over medium-low heat. Add scallions and cook, stirring, until softened, about 30 seconds.

Pour the eggs into the pan and cook until they just begin to set, about 10 seconds; stir in salmon. Cook, stirring gently from time to time, until the eggs have thickened into soft, creamy curds, 3 to 5 minutes. Serve immediately.

Smoked Salmon Pizza


1 pre-baked 12-inch diameter pizza shell (recommended: Boboli)
8 ounces soft cream cheese
2 tablespoons granulated garlic
6 ounces smoked sliced salmon
1/3 cup chopped fresh chives
3 tablespoons chopped capers

Preheat oven to 350 degrees F.
Place pizza shell on a baking sheet. Spread cream cheese over entire surface of pizza shell. Sprinkle with garlic powder and lay salmon slices on top. Bake until cream cheese melts and salmon is golden. Top with chives and capers.

this sounds really gross but its AMAZING... if you like salsa, or dips in general, this is the one for you! dont be put off by the ingredients, even if you dont like one of them.. its awesome

Southwest dip:
1 can black beans
1 can corn
1/2 jar salsa
chedder cheese (how ever much you want)..

mix it all together and microwave until cheese melts.... eat with corn chips or tortilla chips, and you'll be in love with it!

A valentine's dinner perhaps???

World's Best Lasagna
Filling and satisfying lasagna with sausage, ground beef and three types of cheese.

Prep Time: 30m
Cook Time: 2h 30m
Ready in: 3h 15m
Yield: 12 servings
Ingredients
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375 degrees F (190 degrees C). To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Japanese Noodle Salad
Ingredients:
1/4 cup reduced fat peanut butter
2 tablespoons low sodium soy sauce
1 tablespoon freshly squeezed lemon juice
1 1/4 tablespoons sesame oil
1 teaspoon grated fresh ginger
1 teaspoons minced garlic
1/4 teaspoon crushed red pepper
Salt and freshly ground black pepper
1/2 pound soba noodles
2 scallions, thinly sliced
1 medium carrot, peeled and thinly sliced
1/2 cup snow peas
Directions:
Mix the peanut butter in a large bowl with the soy sauce, lemon juice, sesame oil, ginger, garlic and red pepper. Season with salt and pepper and set aside.
Bring a large pot of salted water to a boil. Add the noodles and cook stirring constantly until the water returns to a boil. Cook until the noodles are al dente. Soba noodles are sold fresh so this will only take four to five minutes.
With a pair of tongs, lift the noodles out of the pot. Shake and place directly into the bowl with the peanut butter mixture. If needed, add 1 to 2 tablespoons pasta water to loosen up the sauce. Add the vegetables and toss well. Let cool. Cover and refrigerate. Makes four servings.

Lemon Zucchini Bread
Lemon zest adds a touch of summer to this sweet zucchini bread!

Prep Time: 15m
Cook Time: 45m
Ready in: 1h
Yield: 12 servings
Ingredients
1 1/2 cups shredded zucchini
3/4 cup white sugar
1 egg
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons lemon zest
Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan. In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.

Pasta Siciliano
This wonderful and easy skillet pasta dish includes sun-dried tomatoes, olives, pine nuts, feta cheese, and crushed red pepper flakes. This is an authentic alternative that gets rave reviews in our family.

Prep Time: 15m
Cook Time: 20m
Ready in: 35m
Yield: 8 servings
Ingredients
1 (16 ounce) package uncooked farfalle pasta
1/4 cup olive oil
3 cloves chopped garlic
1 teaspoon crushed red pepper flakes
2 tablespoons lemon juice
1/2 cup pine nuts
1 (2.25 ounce) can sliced black olives
1/2 cup chopped sun-dried tomatoes
1 cup crumbled feta cheese
salt and pepper to taste
Directions

1. Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.

BLT Pasta Salad
This is an easy but flavorful pasta salad with chunks of onion, tomato, and bacon, smothered in Ranch dressing. It is full of flavor! This salad tastes best if made several hours ahead of time.

Prep Time: 45m
Cook Time: 10m
Ready in: 55m
Yield: 10 servings
Ingredients
1 (16 ounce) package medium seashell pasta
1 pound sliced bacon
1 1/2 cups light Ranch-style salad dressing
1 small onion, chopped
2 tomatoes, chopped
Directions

1. Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool. Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels. In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon over the top just before serving.

Servings Per Recipe: 10

Pork Chop and Potato Casserole

INGREDIENTS:
1 tablespoon vegetable oil
6 boneless pork chops
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
4 potatoes, thinly sliced
1/2 cup chopped onion
1 cup shredded Cheddar cheese (I used 2 cups!)

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
3. In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
4. Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

This smelled so good when I opened the door and tasted wonderful. It was filling and made fantastic left overs as well!

Simple Stew
Ingredients
2 tablespoons all-purpose flour
1 pound beef or pork stew meat, cut into 3/4-inch cubes
2 tablespoons cooking oil
2-1/2 cups cubed potatoes
1 cup frozen cut green beans
1 cup frozen whole kernel corn
1 cup sliced carrot
1 medium onion, cut into thin wedges
2 teaspoons instant beef bouillon granules
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano, crushed
1/2 teaspoon dried marjoram or basil, crushed
1/4 teaspoon pepper
1 bay leaf
2-1/2 cupschickenor beef broth
Directions
1. Place flour in a plastic bag. Add meat cubes and shake until meat is coated with flour. In a large skillet brown half of the meat in 1 tablespoon of the hot oil, turning to brown evenly. Brown remaining meat in remaining oil. Drain off fat.
2. In a 3-1/2- or 4-quart crockery cooker layer potatoes, green beans, corn, carrot, and onion. Add meat. Add bouillon granules, Worcestershire sauce, oregano, marjoram, pepper, and bay leaf. Pour broth over all.
3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. Discard bay leaf. Ladle into bowls. Makes 4 to 6 servings.
For a 6-quart cooker: Recipe may be doubled

a yummy crockpot recipe.

Chicken a la Swiss

6 boneless, skinless chicken breasts
6 slices Swiss cheese
1 can Cream of Mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter or margarine, melted

Lightly grease crockpot or spray with cooking spray. Place chicken breasts in pot. Top with cheese slices.

Combine soup and milk, stirring well. Spoon over cheese, and then sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on LOW for 8 to 10 hours, or HIGH for 4 to 6 hours.

Serves 6.

Mexican Frittata

INGREDIENTS
1 package(s) chorizo sausage (3 1/2 ounces) thinly sliced
1 small green pepper sliced
1 medium onion cut in half and sliced
1 1/2 cup(s) refrigerated shredded hash brown potatoes (about half 20-ounce bag)
6 large eggs
1/2 teaspoon(s) salt

DIRECTIONS

Preheat oven to 450 degrees F. In covered nonstick 10-inch skillet with oven-safe handle (or with handle wrapped in double thickness of foil, for baking in oven later), cook chorizo, pepper, and onion over medium heat, covered, 10 minutes or until pepper and onion are soft and lightly browned, stirring occasionally. Stir in potatoes and cook 1 minute or just until heated through. Spread potato mixture evenly in skillet.
Meanwhile, in small bowl, whisk eggs, salt, and 1/4 cup water until blended.
Pour egg mixture into skillet over potato mixture; do not stir. Place skillet in oven; bake 5 to 6 minutes or until frittata is set. Cut into wedges to serve.

MONTEREY JACK CASSEROLE


1 pound ground beef
1 tbsp. instant minced onion
1 package (8 ounces) corn chips, crushed (3 cups crushed)
1 can (15 ounces) mild enchilada sauce
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
Sour cream, optional


1. Preheat oven to 350º.
2. In skillet, brown ground beef. Add onion; reduce heat and saute 5 minutes. Drain excess fat.
3. Place 2 cups crushed corn chips in bottom of greased 1-1/2-quart dish. Layer ground beef over chips. Pour enchilada sauce over beef. Top with cheese.
4. Bake 20 to 30 minutes or until bubbly and heated through.
5. Sprinkle remaining corn chips over top of casserole. Bake an additional 5 minutes. Top individual servings with sour cream, if desired. Yield: 4 servings.

And here's a chili recipe you could try, if they're not sick of that too.

Aloha Chili

Ingredients:
2 pounds ground beef
1 large onion, finely chopped
1 can kidney beans, rinsed and drained
1 can pork and beans, undrained
1 can (20 oz. size) can pineapple chunks, undrained
1 cup ketchup
1/4 cup brown sugar
1/4 cup vinegar

Directions: In a large pan, brown beef and onion; drain fat. Stir in remaining ingredients. Cover and simmer for 20 minutes.