Recipes How to Make Salmon Cuisine Menu?

Recipes how to make salmon cuisine menu is delicious? Do you want to know how to make delicious salmon dish recipes? Mealtimes are always a delight, as long as you serve dishes with a truly delectable taste. In fact, you can turn any simple recipe into something grand. All you need is to use the right combination of seasonings and garnish for the dish. You can put in slices of fresh fruit and vegetable or some herbs to give the dish an excellent taste.

Recipes For Salmon

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Salmon is probably the most favorite fish. Everybody likes salmon, especially the roasted one because when it is cooked in that way it stays very juicy and tastes incredible. When you add some vegetables and make a combination like ours, you are going to love it. It is very easy to cook and it is a pretty fast dish. Check our recommendation out and enjoy.
Here are the Ingredients:
2 tablespoons of olive oil,
70 grams of dijon mustard,
2 tablespoons of chopped dill,
4 salmon fillets (200 grams each),
500 grams of spinach,
250 grams of mushrooms,
1 tablespoon of butter,
2 tablespoons of mayonnaise,
2 tablespoons of cream fresh,
1 cup of rice,
1 lemon,
1 clove of garlic.
How to cook it?
Turn on your stopwatch and then start cooking, you will be surprised at the end. First, set up the oven to pre-heat to 200°C. Pick a nice pot and add rice, then pour two cups of water and put it on heat. Then mix the olive oil, mustard and dill in the dish, season it with a bit salt and pepper, then add fish fillets and leave fish to marinate for 10 minutes or until you prepare everything and the oven reaches the needed heat.
Meanwhile, chop the mushrooms in quarters, prepare another hot pan, add a little bit of olive oil, then add butter and chunky chopped mushrooms, a pinch of salt and pepper and fry them until all the liquids evaporate.
Check the rice. When water boils, cook it for no more than five minutes and then turn off the heat, cover the pot and leave it there to finish the cooking by itself. Next, place the fish on a baking paper, then put it in the oven and roast it for 10 minutes. During the last 5 minutes put in the same pan in which you fried the mushrooms a little bit olive oil and butter and then fry the spinach. It really doesn't need more than 5 minutes. Just keep mixing all the time.
Check the rice again! If all water is gone and grains are cooked, you are almost done. Fish is done, too. Get it out from the oven and let it rest for 2-3 minutes, just enough time for you to mix one tablespoon of dill with mayonnaise, chopped garlic and cream fresh and squeeze a little bit of lemon juice inside. That is going to be an amazing dressing. At this point, everything is ready to be served.
Cooking time: 45 minutes
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Recipes For Leftover Ham

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Expert Author Chris Rawstern
The very best flavor in soup comes from using a meat with the bone left in. This is true for beef, pork, chicken or whatever meat you use. With holiday hams, we often have a ham bone left. If some meat is left on the bone, it can be the base of a most savory and delicious soup. Even if there is no ham bone left, just chunks of meat is enough, or another option is to get some smoked ham hocks to add in that wonderful flavor. Long, slow cooking allows the bone to release all its goodness, and the ham remnants fall off the bone.
When using a ham bone with meat left on, this is more than salty enough so that no salt needs to be added to the soup. If you are using only chunks of ham, taste the soup towards the end of cooking time to ascertain if salt is needed.
All of these soups are very easy to make. The long cooking time means the soup will need to be monitored for water level, so it does not dry out. If temperature is kept at a very low simmer, all should be well.
1. Ham and Navy Bean Soup
In a large pot, place the ham bone with some ham on. Pour in 1 pound of navy beans, picked over and washed, 3/4 cup of long cooking barley, 1 onion, chopped, 3 carrots, peeled and chopped, one large tomato, chopped, 3 celery stalks, chopped, 2 potatoes, peeled and cubed and 2 bay leaves. Cover all this with water and bring to a boil. Cover the pot and lower heat to simmer for 2 to 3 hours, until the beans have cooked through and have thickened the soup. Remove the bay leaves before serving. This makes a large pot of soup, so invite the family.
2. Split Pea, Ham and Vegetable Soup
This soup starts out similarly. Place the ham or hambone with meat into a large soup pot. Pour in one pound of green or yellow split peas. Add in 1 chopped onion, 3 carrots, peeled and cut in small dice, 3 celery stalks, cut in small dice, 1 large potato, peeled and cut in small dice. Cover with about 4 to 6 cups of water and bring to a boil. Reduce heat, cover and simmer for about 2 hours or until the split peas have disintegrated, and the soup is thickened. Add in one 10 ounce package of frozen chopped spinach and cook until the spinach has completely melted and heated through. This is another large pot of soup, so great for these winter nights.
3. Ham, Potato and Cheese Soup
Place into a large soup pot about 1 pound of leftover ham meat, or a ham bone with meat left on. Chop one onion and add to the pot, with 2 stalks of celery chopped in small bits. Add in 4 potatoes, peeled and cut in half inch dice, and pour in water to nearly cover. Bring to a boil, reduce heat and allow the soup to simmer, covered, for at least 1 to 2 hours, giving the ham time to fall off bones, if the bone is used. Remove bone and lightly mash the soup ingredients to make the potatoes into a thickener. Add in 1 can of evaporated milk and 2 cups of grated cheddar cheese and cook until the cheese has melted.
The first of these soups contains barley, so if you have gluten intolerance, just eliminate the barley from the soup. The other two soups contain no ingredients with gluten, so are safe for anyone with gluten intolerance. I hope these recipe suggestions will sound good, or spark new ideas for ways to make another wonderful soup with leftover ham.
Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey.
My passion is to teach people how to create a harmony of flavors with their cooking and help pass along my love and joy of food. I would love to hear from you! Join my "e-family" and share recipes, stories and good times in the kitchen. Visit my Web site my Blog at my Marketplace at or join me on Facebook. Let me know, and I will send you a copy of my monthly news letter full of recipes the latest tips.

Recipes Cookies

Rainbow Strap Cookies

Mar 29, 2016 • By  • 0 Comments • 10 Views
225 grams of unsalted room temperature butter
Three eggs, separated
130 grams of sugar
150 grams of almond paste
180 grams of self-raising flour
½ teaspoon salt
Food colouring to suit your preferences, (at least two colours)
100 grams of melted chocolate
One tablespoon of marmalade or jam
TNT Rainbow Sour Straps for decoration 
Line three rectangular cake tin with baking parchment or foil. The tins will need to be approximately 12 centimetres x 10 centimetres. Preheat the oven to 180Âșc. 
Whisk your egg whites until they form soft peaks. Slowly beat in 30 grams of the sugar and form stiff peaks. Allow the egg whites to chill while you prepare the remaining mixture. Use a paddle attachment to beat the remaining sugar and almost
paste until fully incorporated. Add in the butter and beat the mixture until fluffy and light. Add in the egg yolks, salt and flour and mix well. Fold in the chilled egg whites. 
Divide the mixture into separate bowls for each colour in the cookie. Three colours provide a good combo, and you can leave one bowl uncoloured for a white stripe to the cookie. If you want to make more layers, you will need additional cake tins and may need to increase the recipe quantities, but the cookies can be made in a similar way.
Use your food colouring to create the desired colour for each stripe in the cookie. Put each batter into a separate cake tin and bake for approximately eight to ten minutes. Allow all the cakes to cool in their pans. 
Assembling the Cookies: 
Spread a layer of marmalade on the top of one of the cakes. Use the baking parchment or foil to lift another cake out of the tin and invert it over the marmalade covered layer. Cover the top of this layer with the remaining marmalade and invert the remaining cake on top.
Cover the cake with foil and place a rectangular cake tin on top of the cake. Weigh the tin down with cans to allow the layers to compress. The cake should be chilled for a minimum of four hours.
After the cake has compressed, remove the weighted tin and foil, transferring it to a baking sheet lined with waxed paper. Use half the melted chocolate to cover the top of the cake. Freeze the cake for ten to fifteen minutes to allow the chocolate to set.
Flip the cake over onto a layer of waxed paper and glaze the top with the remaining melted chocolate. Press the TNT Rainbow straps into the chocolate before chilling again to let the chocolate set. 
Once the cake has chilled, you can create your cookies. Cut the cake into six 5 centimetre strips. Cut each of these strips into cookies of your preferred thickness. Your cookies can now be stored in an airtight container. 

About the Author

Cameron ethan
Cameron ethan
If you love TNT Rainbow Straps, you should speak to us. At, we have a fantastic selection of sweet treat... 

Recipes Crock Pot

Tasty Poultry Recipes You Make In Your Crockpot

May 22, 2012 • By  • • 26 Views
The recipes in this article allow you to have some tasty poultry entrees ready when you get home from your job, errands, busy days, or even when you are home all day but like the convenience of your cooker.  Choose from a Turkey Breast with Herbs  or Chicken Cacciatore.
1 (approx. 4 lb) turkey breast
1/8 cup butter, softened
1/4 cup fresh sage, minced
1/4 cup fresh tarragon, minced
1 tsp freshly ground black pepper
1/2 tsp salt
2 garlic cloves, minced
1 1/2 tbsp cornstarch
Make a rubbing compound by mixing the butter, sage, tarragon, pepper, salt, and garlic together in a small bowl.  Using your hands, rub this compound all over the turkey breast.
Place the turkey in a crockpot or slowcooker and place lid on the cooker.  Cook on low setting for 8 to 10 hours or on high setting 4 to 5 hours.
Remove the turkey from the cooker and place on a serving platter with elevated sides; set aside.
With the cooker on high setting, slowly whisk the cornstarch into the cooking liquid.  When the sauce is thickened and smooth, pour over the turkey, slice and serve.
Yield: 8 servings
1 tbsp olive or canola oil
3 lb skinless chicken breasts, thighs, and/or drumsticks
4 garlic cloves, minced
2 tsp Italian seasoning
1 can (28-oz) crushed tomatoes in puree
1 lb white button mushrooms, halved
2 large yellow onions, diced
1 medium green bell pepper, cut into chunks
1 1/2 cups chicken broth or stock
1/4 cup cornstarch
1 pkg (16-oz) fettuccine, cooked and drained
Heat the oil over medium-high heat in a 12-inch skillet.  Add the chicken and cook until browned on all sides.  Stir in the garlic, Italian seasoning, tomatoes, mushrooms, onions, bell pepper and 1 cup of the chicken broth in a 6-quart slow cooker.  Add the chicken, turning to coat both sides.  Place the lid on the cooker and cook on low setting 7 to 8 hours until the chicken is cooked through.  Remove chicken and keep warm.
Stir the cornstarch into the remaining 1/2 cup of broth until smooth.  Stir the mixture into the cooker.  Cover and cook on high about 10 minutes until the mixture boils and has thickened.  Serve with the chicken and the fettuccine.
Yield: 6 servings.

About the Author

Linda Wilson
Linda Wilson
You will find many more of Linda's slow cooker/crockpot recipes on her blog at She also shares... 

Recipes Cabbage

How To Make Homemade Stuffed Cabbage Rolls

Nov 19, 2009 • By  • • 1,134 Views
Every year, my husband and I enjoy planting a backyard garden and one of the things we plant is cabbage, as its easy to grow here in the Mid-Atlantic states. When it comes to harvesting time, we are left with numerous heads of cabbage just waiting for us to use them.

About 20 years ago, my mother-in-law gave me her recipe for stuffed cabbage rolls. At first I was a little intimidated with making them as I always seemed to rip the cabbage leaves...but then I figured out that I was not immersing them long enough in the boiling water to let them become soft and pliable. You will want to follow the instructions carefully if you want them to turn out correctly.

The recipe will make 6 individual servings. If you have any left-overs, you can freeze them in a freezer-safe plastic container for up to 3 months.

Stuffed Cabbage Rolls Recipe

1 beaten egg 
1/2 cup milk 
1/4 cup onion, finely chopped 
1 teaspoon Worcestershire sauce 
1 teaspoon table salt 
1/4 teaspoon black pepper 
1 lb. lean ground pork 
3/4 cup white rice, fully cooked 
6 large cabbage leaves 
10 oz. can condensed tomato soup 
1 1/2 tablespoons brown sugar 
1 tablespoon lemon juice 

Preheat oven to 350 degrees.

In a large mixing bowl, combine the egg, milk, finely chopped onion, Worcestershire sauce, salt and black pepper until all ingredients have been well combined. Stir in the ground pork and cooked rice until all ingredients are mixed together.

Remove the center vein from the cabbage leaves keeping each leaf intact. Immerse the leaves in boiling water for about 3 minutes or until limp, then drain away the water. Place a 1/2 cup of the meat mixture on each leaf and fold in the sides. Starting at unfolded edge, roll up each leaf, making sure folded sides are included in the roll. Place each roll in a baking dish and set aside.

In a small bowl, combine together the condensed tomato soup, brown sugar and the lemon juice. Pour this sauce mixture over the cabbage rolls that are in your baking dish. 

Bake uncovered in a preheated 350 degree oven for 60 minutes or until they are done. Remove from oven and serve immediately.

About the Author

Shelly Hill
Shelly Hill
Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at:...