BEST COOKING RECIPES

Cooking and eating fish that you caught that day is a real treat! As long as it’s cooked properly
the smell is sweet
the flavors are rich
and the meat is succulent. Here are a few salmon recipes for your next fishing trip. They are simple to fix but very tasty. Of course you can use these at home on fish from the market too. But it won’t taste as good as when you cook your fish fresh out of the water right next to the river.

This recipe is perfect for Sockeye (Red) Salmon.

Ingredients:
Sockeye Salmon fillets (as many as you want)
Marinade (you may use one of the recipes below or use a pre-made marinade sauce such as Yoshida’s Gourmet Sauce; you need enough marinade to coat fillets.)

Also Needed:
1 large (2-gallon) zip lock bag (or more
depending on how many fillets you’re cooking)
Cooler with plenty of ice
Good quality charcoal briquettes (do NOT use lighter fluid)
Small wire grill
Heavy duty aluminum foil

Lemon-Dill Marinade:

Ingredients (makes enough for 4 fillets)
พ cup of vegetable oil
2 tablespoons of lemon juice
1 teaspoon of Worcestershire sauce
1 teaspoon of dill
ฝ teaspoon of chives
1 teaspoon of parsley
ผ teaspoon of lemon pepper

Make the marinade just before you leave to go fishing. If going for longer than a day
mix just prior to marinating fish. Place all ingredients in a zip lock bag
seal
and mix until evenly distributed. Store in cooler.

Honey and Basil Marinade

Ingredients (makes enough for 4 fillets)
ฝ cup of fresh basil leaves
3 tablespoons of olive oil
2 tablespoons of lemon juice
2 tablespoons of honey
ฝ teaspoon of pepper and salt

Use the same directions used for Lemon-Dill Marinade.

3 Sauce Marinade

Ingredients (makes enough for 4 fillets)
1/3 cup olive oil
1/3 cup soy sauce
2 tablespoons steak sauce (such as A-1)
2 teaspoons Worcestershire Sauce
3 cloves fresh garlic (minced)
1 tablespoon dry tarragon

Mix as with other marinades.

Prep and Cooking

* Place fillets in marinade in plastic bag
seal
and store in cooler for 30 minutes to 1 hour. (Do not marinate too long or fillets may start to deteriorate. Always marinate in a cold container.)

* Make a small fire with charcoal.

* Once coals are hot-- ashen white-- place fillets skin side down on grill
brush or drizzle with marinade
and cover with a tent of aluminum foil. (The foil acts like a lid
allowing fish to cook on both sides at once)

* With the grill about 3 inches over the coals
cook the fillets for about 15-20 minutes. When the meat flakes
the fish is done. Overcooking will dry out the fish and compromise its flavor.

* Serve at once.

* Store any cooked
uneaten fillets in the cooler for the next day.

Each of these marinades is simple to make and will keep in an iced cooler for a few days. Never reuse marinade; once you’ve put raw fish in it
only use in cooking and NOT as a dipping sauce. Leaving fish too long in a marinade can turn it mushy. To be safe
marinate fillets for 30 to 60 minutes.

Enjoy your fishing and good eating!

Feeding your family on a tight schedule doesn't mean you can't eat well. Take advantage of your favorite fruits and vegetables available year-round in cans.

Canned foods can be a great way to add fruits and vegetables to your diet. Because they provide convenient nutrition
canned foods can help you meet the new 2005 Dietary Guidelines for Americans.

Canned foods are pre-cooked and pre-cut
saving time in the kitchen. They can also remain on the shelf for up to two years without losing nutrients.

Studies from the University of Massachusetts and the University of Illinois confirm that canned foods are nutritionally comparable to cooked fresh and frozen varieties.

Sweet potatoes aren't just for the holidays. Rich in vitamin A
canned sweet potatoes are especially delicious in this recipe for Gingered Sweet Potato-Apple Salad
which was developed by the Canned Food Alliance and meets Produce for Better Health Foundation nutritional standards that maintain fruits and vegetables as healthy foods. Try this nutrient-dense twist on an American favorite.

Gingered Sweet

Potato-Apple Salad

1 can (15 ounces) sweet potatoes or yams
in light syrup
drained and cubed

1 can (8 ounces) pineapple tidbits
drained

1 apple
cored and diced

1/2 cup diced celery

1/2 cup coarsely chopped cashews

1/4 cup honey mustard dressing

2 teaspoons freshly grated ginger

6 cups mixed salad greens

Combine sweet potatoes
pineapple
apple
celery and cashews in a large bowl. In a small bowl
combine salad dressing and ginger; pour over sweet potato mixture; toss lightly. Cover and chill for at least 1 hour. Serve over salad greens.

Makes 6 servings.

Nutritional information per serving: calories: 222
total fat: 7.6g
saturated fat: 1.4g
% calories from fat: 29%
% calories from saturated fat: 5%
protein: 4g
carbohydrates: 38g
cholesterol: 0mg
dietary fiber: 5g
sodium: 148mg.

Eating plenty of fruits and vegetables can help you ward off heart disease
stroke and certain types of cancer. Include dark green
leafy vegetables
yellow
orange and red fruits and veggies
cooked tomatoes and citrus fruits. If you consume 2
0
calories a day
aim for at least nine servings or 41/2 cups of fruits and vegetables.

Try mangos and sweet potatoes. Mangos are high in fiber
have no cholesterol or saturated fat and are high in potassium and beta-carotene. They help replenish energy. Sweet potatoes are the most nutritious and heart-healthy vegetable
according to the National Center for Science in the Public Interest. They're fat-free
cholesterol-free
low in sodium and high in fiber. Besides the great taste
the sweet potato is a wonderful source of vitamins A
C and E. Cumin is a good source of iron and cumin seeds promote a healthy digestive system.

Spring Salad with Chutney Dressing and Sweet Potato-Cumin Crisps

1 (9-ounce) bottle mango chutney (about 1 cup)

1/2 cup reduced-fat sour cream or mayonnaise

1/2 cup plain lowfat yogurt

1/4 cup finely chopped fresh cilantro or mint

8 to 10 cups mixed spring greens

1 apple
thinly sliced

1 cucumber
sliced

Golden raisins and toasted cashews

Sweet Potato-Cumin Crisps

1 cup Bruce's Sweet Potato Pancake Mix

2 teaspoons toasted cumin seeds

1/4 teaspoon Bruce's Ma Cayenne Red Pepper

1 cup water

2 tablespoons vegetable oil

Prepare Sweet Potato Cumin Crisps; set aside. For dressing
combine chutney
sour cream
yogurt and cilantro; mix well. Refrigerate until ready to serve. At serving time
toss greens with dressing and arrange on salad plates with apple and cucumber slices. Sprinkle raisins and cashews over each serving and serve sweet potato crisps on the side. Makes 6 servings.

Note: For a main dish salad
toss 3 cups of cubed cooked chicken with some dressing and arrange on plates with greens.

Combine all ingredients in a bowl; mix well. Spray an 8-inch nonstick skillet or omelet pan with cooking spray and place over medium heat. When pan is hot
add 2 tablespoons batter and tilt quickly to spread evenly. Cook until golden brown
about 2 minutes
then turn and cook on other side until golden brown and crisp around edges. Repeat with remaining batter
spraying pan as needed to prevent sticking. Place rounds in a single layer on paper towels after removing from skillet
then place in a single layer on a lightly greased cookie sheet. Bake in a 325ฐ oven for 10 to 15 minutes or until crisp and dry. Cool before serving. Makes about 1 dozen.

There's a simple and tasty way to round up healthy meals and corral great taste. Delicious ranch dressing adds a touch of the Old West to almost any meal.

Now you can get great ranch naturally. Litehouse Ranch Dressing has no preservatives
no MSG and
because it's made with heart-healthy canola oil
no trans fats
which have been linked with a greater risk of heart disease.

That means you can make healthy recipes that can still get your little dogies to come stampeding to the dinner table. Grilled steak panini with ranch dressing can be a hit with kids and adults. Serve it as a hearty lunch meal
cut up as appetizers or with a tossed salad and a side of corn for dinner.

Grilled Steak Panini

4 slices sourdough or artisan bread

1/2 pound steak

4 roasted red peppers

1/4 cup Litehouse Homestyle Ranch
Rustic Ranch or Jalapeno Ranch Dressing


Grill
broil or panfry steak until the degree of doneness is reached. Allow to cool 5 to 10 minutes. Slice against the grain or diagonally and set aside. Preheat panini press
George Foreman Grill or skillet. Spread Litehouse Ranch Dressing on bread
using more as needed. Layer 1/2 the sliced steak and top with 2 roasted red peppers. Grill approximately 2 to 3 minutes. If using a skillet
turn and grill on other side. Makes 2 servings.

Breakfast made with vibrant flavors of Mexico is a lively way to start any day. Saut้ed onion and bell pepper
Jack cheese
cilantro and a hint of hot pepper sauce transform eggs into a feast
while avocado cubes supply the crowning touch.

Alternatively
substitute fresh or frozen corn kernels for the bell pepper
and fold diced avocado into scrambled eggs just before serving. Another great breakfast or brunch idea: Mix chopped avocado into your favorite salsa
and serve over a cheese omelet.

Hass avocados from Mexico
in plentiful supply all year long
are ideal for these morning specialties. Mash a ripe avocado with chopped onion
lemon juice
salt and pepper
spread over toasted bagels and
if you like
top with smoked salmon. This spread is not only tastier and more colorful than cream cheese
but more healthful-because two-thirds of the fat in Hass avocados consists of monounsaturated fat
the same cholesterol-lowering "good fat" as olive oil.

Mexican Avocado

And Egg Scramble

1 fully ripened Mexican Hass avocado

1 tablespoon vegetable oil

1/2 cup chopped onion

1 cup diced red pepper

6 eggs

2 tablespoons chopped fresh cilantro

3/4 teaspoon hot red pepper sauce

1/2 teaspoon salt

3/4 cup broken tortilla chips

1/2 cup shredded Jack cheese

Cut avocado lengthwise around the middle; twist to separate halves and scoop out flesh. Dice avocado and set aside. Heat oil in a large skillet over medium-high heat. Add onion and bell pepper; cook and stir until onion begins to brown
about 4 minutes. Whisk together eggs
cilantro
hot sauce and salt. Add to skillet along with tortilla chip pieces. Cook and stir gently until eggs are set but still soft. Sprinkle cheese on top. Cover; remove from heat; let stand until cheese melts
1
minute. Divide mixture among four plates; top with reserved avocado.

YIELD: 4 servings

Rich and creamy avocado over eggs is a tasty way to jump-start the day.

A Look at Rice

When cooking rice the size of the grain is the most important thing. Due to the thousands of varieties of rice found all over the world which have differing flavors and aromas
it can be problematic to find the exact right one for your dish.

Long-grain rice usually runs four to five times long as it does wide. It is typically dry and fluffy after it is cooked. The grains do not clump. Some examples of long grain rice are Basmati (aromatic
having a rich nutty flavor; used a lot in Indian cooking)
brown long-grain rice (husk removed with a nutritious bran layer
slightly chewy
mild nutty flavor)
finishing off with white or polished long-grain rice (most widely used; has mild flavor). Uses for long-grain rice mainly are steamed
baked
pilaf
and a rice salad.

Short-grain rice has an almost round shape
is very starchy and tends to stick together after it has been cooked. It’s sometimes known as “sticky-rice”. Examples of short-grain rice are Arborio rice (creamy texture to dishes) and glutinous rice or sweet rice (very sticky after cooked; used in lot of Asian desserts and snacks). Short-grain rice is great for puddings
risotto
croquettes
sushi
stir-fried rice
and molded rice dishes.

Medium-grain rice has a size smaller than long-grain yet bigger than short-grain thus the name medium-grain rice. It is more tender than long grain rice and yet less moist than short grain rice. It is typically fluffy and separate when served hot and then starts to clump as it cools.

Cooking Rice

To Steam Rice: measure the water and salt amounts suggested for the type of rice you are cooking. This is usually found on the box or bag. Mix the salt and water together and pour it into a saucepan and then bring the combination to a boil. Add the rice to the boiling salted water and stir.

Bring the water to a boil again then cover the saucepan
steaming the rice
on a very low heat until the rice has engrossed all the salted water and is tender. This normally takes 15 to 18 minutes for white rice and 35 to 40 minutes for brown rice. Remove the pan from the heat and let set for about 5 minutes. Prior to rationing the rice to your troops fluff it with a fork. Troops love fluffy rice.
To Saut้ and Steam Rice (pilaf): Measure some salt and water for your rice and bring to a boil. While waiting for the water to boil heat oil or butter in a saucepan at medium heat. You can also use a mixture of the two. Add the rice to the molten butter or what have you and rouse till the rice is fully coated.

“Saut้” for 2 to 3 minutes
rousing in a consistent fashion. Now add the salted water you have been boiling to the saut้ed rice and bring the mixture to a boil. Again we steam the rice by putting a lid on the pan
turn the heat down to low or lower and then wait till the rice and soaked in all the water and has become a tender spectacle.

To Bake Rice: Preheat your sweet oven to 350 degrees Fahrenheit. Get that salted water boiling
while waiting for boiling point add your measured amount of rice to a baking dish. When ready add the boiling water to the rice in the baking dish. Cover the dish tightly
for cleanliness
baking efficiency
and safety when removing the dish from the oven.

Use tin foil or an oven safe lid and bake at the preheated temperature until the rice has absorbed the water and is a tender delicacy. White rice takes about 20 to 30 minutes
while brown rice takes any where from 35 to 45 minutes. Baking times differ depending on you oven
altitude from the moon or sun
and how tightly sealed your dish is.


Almond Rice Recipe

4 cups rice (Long Grain)
8 cups chicken broth
4 Tbl parsley (substitute rosemary
sage
tarragon
or thyme
to taste of course)
1 ฝ cup celery. chopped fine
1 ฝ cup onion
chopped fine OR พ cup minced dried onion
1 cup slivered almonds

Saut้ onion and celery in just enough broth to cover. Add 8 cups chicken broth. Add rice and bring to a boil. Reduce heat and let steam about 20 minutes. If there is too much liquid left when rice is cooked
take off lid and cook and stir until liquid is gone. Just before serving
add parsley and 1 cup slivered almonds. If you used dried parsley
add it while there is still a little water in the pan.

This has been one of the most fun recipe books I have used. The Author
Ron Douglas
gives very detailed information on how to cook the recipes that are in his book. These recipes are from some of the most popular restaurants in America. You can click the link at the top of my blog to see a list of the restaurants.

I have tried many of the recipes and my family is asking me to make more of them as they choose from their favorite choices. Using this book has saved me time and money from taking my family out to eat and gives you more variety to offer them at home.

Many times it was the same old thing from the kids “not this again tonight for dinner” Now adding some of these recipes offered in Ron’s book I hear “oh wow were having that for dinner” I get much more joy and smiles at the dinner table.

I have also used some of the restaurant recipes to impress my guests at dinner parties. My favorite thing to do is when I have to go to a party that requests me to bring a dish to pass
I will use one of the restaurant recipes and everyone wants to know how I made it. I have fun making conversation with friends and showing off.

I recommend this cookbook to anyone who enjoys cooking and likes to get compliments. For more info please visit my website at Restaurant Recipes

Restaurant recipes are offered to you. That means that you can make your favorite dishes from your favorite location in your home. This helps to cut the cost down tremendously which can help you to trim your budget. Yet
you will not feel deprived because you still get to have your favorite foods. You can find these recipes offered right on the web through many of the recipe databases. Simply locate one
type in the restaurant name and the recipe name
and soon you will be in your kitchen cooking up these dishes.

If you are looking for American recipes
you will find plenty of the best restaurants offering their versions. If you love a great burger and a plateful of fries
why settle for anything less? Is there anything better than good old American apple pie? Maybe
if you make it al a mode! If you would like to find any of these American recipes the good news is that there are many databases on the web to offer them. Choose from meats
seafood
pasta dishes
and vegetables. Even desserts are available. You can locate restaurant recipes that are in this tradition as well.

The same thing goes for Mexican recipes. One of the best things to do when it comes to this type of food is to find an excellent spice blend that screams Mexican! There are many out there that you can easily pick up
bring home and use in your dishes to recreate a restaurant recipe or to help you to come up with that recipe that you remember your grandmother making when you were growing up. You can find recipes to help you make these blends as well.

Today
it is very costly to go to a restaurant for a meal. The more in your family
the more outrageous the prices are. Yet
for many
there is almost a craving for that special plate or that perfect dessert. If you are one of the many that has this problem
fear not. There are plenty of online recipe communities where you can go to get the best restaurant recipes out there to tempt your taste buds at home.

For more info please visit my website at Restaurant Recipes

Is it possible to extend the fresh flavors of summer just a little longer? In days past
the solution was pickling and canning vegetables
like corn and cucumbers
that peak during the warm weather months.

While today's busy schedules don't leave much time for old-fashioned pickling
refrigerator pickling is an easy way to capture summer in a jar. Preparation time is just 20 minutes and the taste is so authentic
people will swear you spent all day in the kitchen. Anyone can do it and no special equipment is needed.

Simply place uncooked
fresh vegetables into sterile jars. Prepare a mixture of vinegar
sugar
salt and spices and bring to a boil. Then pour the boiling pickling liquid over the produce
close the jar lids tightly
and place in the refrigerator. Your pickled produce will last two months.

The flavor experts at McCormick offer these tips to ensure refrigerator pickling success:

* Sterilize jars by covering with water in a large saucepot and boiling for 10 minutes.

* Always start with just-ripened produce that is free from bruises or bad spots.

* Dill
mustard seed
turmeric
red pepper
allspice
celery seed and mixed pickling spice are perfect flavors for pickling.

* Use non-iodized salt. Iodized salt may leave white sediment on pickles or cause clouding of pickling liquid.

* Vinegar and salt amounts should never be reduced or diluted because they are essential for the pickling process.

* Allow filled jars to cool before placing in refrigerator.

SWEET AND EASY

PICKLE CHIPS

(Makes 8 half-pint jars)


2 pounds pickling cucumbers

(4 to 5 inches long)

2 1/2 cups distilled white

vinegar (5 percent acidity)

2 cups sugar

1/4 cup McCormick Minced

Onions

2 tablespoons non-iodized salt

1 tablespoon McCormick

Celery Seed

1 tablespoon McCormick

Mustard Seed

1 teaspoon McCormick

Ground Turmeric


Wash cucumbers with cold water. Cut off ends and cut into 1/8-inch thick slices. Place slices into 8 hot sterilized half-pint canning jars with lids or 4 pint jars with lids.

Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat
stirring to dissolve sugar and salt. Reduce heat and simmer 5 minutes. Ladle over cucumbers
leaving 1/4-inch headspace. Stir each jar well. Cool. Place lids on jars. Refrigerate pickles. Shake jars once a day for 3 to 5 days to redistribute seasonings and blend flavors.

The weather is getting warmer
which means the party scene is about to heat up. Welcome the season by building up your bartending repertoire with light
fruity cocktails.

Whether planning a luau
cocktail party or a little get-together with friends
a well-stocked bar is particularly important. For parties
make sure you have plenty of ice
about a pound for each guest
as most spring and summer drinks are served on the rocks or with crushed ice.

Having a few essentials on hand is key: A basic bar includes vodka
whiskey
wines and beer. If you're feeling more adventurous or creative
you can also add gin
tequila
rum
bourbon
vermouth
sherry and brandy.

Mixers add a dash of flavor
or in some cases spice
to a summery cocktail. Orange juice
seltzer
tonic water
cola
ginger ale
tomato juice
Tabasco sauce
horseradish and Worcestershire will wake up your drink recipes.

Another great addition to your bar is Hair of the Dog
which has a light raspberry taste that can jazz up any drink. Using Hair of the Dog as a mixer will make a tasty drink that includes detoxifying ingredients to help the liver better process toxins. Thus it helps to counteract the negative effects of alcohol on the body. The sugar-free version also has no carbs.

Finish off your drinks with sliced lemons
limes
oranges or maraschino cherries. A curl of lemon peel can make an attractive finishing touch.

Try these recipes using sugar-free Hair of the Dog for a diet-friendly twist on familiar drinks:


Caribbean Dog

1 shot Malibu Rum

1 can Hair of the Dog


Blend ingredients with ice
then serve in a tall glass. Float a 1/2 shot of Chambord in the glass and garnish with an orange slice and a cherry.


Tex Mex Dog

(Hair of the Dog's version of the margarita has fewer carbs -; approximately 40 grams less than traditional margarita mixes.)


1 1/4 shot tequila

3/4 shot triple sec

3/4 shot Grand Marnier

1/2 can Hair of the Dog


Combine ingredients and serve over ice in a glass with a salted rim. Garnish with a slice of lime.

It's a great time to enjoy one of America's favorite fruits. Whether on their own
baked in a pie
mixed in yogurt parfaits or made into ice cream
cherries are popular with people young and old.

Tart cherries
the kind most famous in pies
are seldom sold fresh because they are highly perishable.

However
canned
frozen and dried tart cherries are available all year long at supermarkets and specialty food stores. Here are some quick and delicious ways to enjoy tart cherries:

• For an energy-packed treat on summer outings
combine dried tart cherries
chopped dates
semisweet chocolate chips and honey-roasted peanuts.

• Quench your summer thirst by combining 100 percent tart cherry juice
red grapefruit juice and lemon-lime carbonated beverage. Serve over ice.

• Add color and flavor to summer fruit salads with canned or frozen tart cherries. Peaches
kiwi fruit
watermelon
cantaloupe and cherries are a great combination. Lemonade concentrate makes a good dressing for this salad.

This easy frozen treat is sure to be a hit with family or friends.

Cherry Spumoni

2 cups heavy cream

2/3 cup (7 ounces) sweetened condensed milk

1/2 teaspoon vanilla extract

1 (21-ounce) can cherry pie filling

1/2 cup slivered almonds
chopped

1/2 cup miniature semisweet chocolate chips

Combine heavy cream
sweetened condensed milk and vanilla in a large bowl; mix well. Refrigerate 30 minutes. Remove from refrigerator and beat with electric mixer or wire whisk just until soft peaks form; do not overbeat. Fold in cherry pie filling
almonds and chocolate chips. Spoon into an 8 x 8 x 2-inch pan. Cover and freeze 4 hours
or until firm. Scoop into serving dishes. Makes about 1 quart.

The next time you're planning a picnic
don't forget the pickle's place at the table when preparing your menu. Consider this potato salad recipe for your next gathering.

Red
White and Blue Savory Potato Salad

Serves 8 to 10


6 large red potatoes
unpeeled

4 hard-boiled eggs
peeled

4 small green onions
thinly sliced (white and light green part only)

6 slices maple-smoked bacon

1/2 cup blue cheese crumbles (or one 4-ounce package)


Dressing

11/2 cups mayonnaise

1/3 cup minced Del Monteฎ Organic Sweet Bread & Butter Chips

1 tablespoon cider vinegar

2 tablespoons reserved bacon drippings

1 tablespoon prepared mustard

1/4 teaspoon celery seed (ground or whole)

1/4 teaspoon Tabascoฎ sauce

1 teaspoon ground black pepper

1/2 teaspoon salt

In a large pot of salted
boiling water
cook potatoes until fork tender. Drain; set aside. Cook and crumble bacon
reserving two tablespoons of drippings. In a medium bowl
stir together all dressing ingredients. If thinner dressing is desired
add small amounts of liquid from the pickle jar.

While potatoes are still warm
cut into small chunks. In a deep glass bowl
layer 1/3 potatoes
eggs and onions. Top each layer with 1/3 portion of dressing. Repeat two more times
ending with dressing. Top with crumbled bacon and blue cheese.

And now there is an organic choice of pickles. Del Monteฎ offers the first line of USDA-certified organic pickles
available in supermarkets and retail outlets offering natural and organic foods nationwide.

A favorite among many
pickles tempt the taste buds
pack a zesty punch and
perhaps best of all
kids love them. With no fat and few carbohydrates or calories
pickles make a great snack or addition to any meal.

"Pickles are a great treat throughout the year
but it doesn't get much better than adding fresh pickle slices to a burger
or better yet
just eat whole pickles straight from the jar
said Jeff Tuttle, chief marketing officer for M.A. Gedney Company, producer and marketer of the Del Monteฎ line of pickles.
And
our online cookbook provides plenty of choices for great pickle recipes that are sure to be a hit at any picnic."