A Cookbook by Ted by Ted Summerfield
By Ted Summerfield
Those recipes are far better than the identify of my cookbook. i've got used those for a few years at domestic and my eating place. one of the recipes incorporated are: Fish Pie, Mulligatawny, Greek shortbread, Double Peanut Butter Roll-ups, Quiche Lorraine, Tourtiere, Pecan Pie, Cherry Pie, Beets and Oranges, Butterscotch Pie, Curried Shrimp, and 3 Cheese Rice. additionally info on herbs and spices.
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4. Bake for 2 1/2 hours, or until dark golden brown and internal temperature is 160°F. Makes 20-22 servings. *Brands may vary by region; substitute a similar product. PA C I F I C N O RT H W E S T 31 p032,033_NW_R 6/6/06 3:10 PM Page 32 ENTRÉES Foster Farms Holtzinger Fruit Crunchy Apple Salsa with Grilled Chicken Crisp, fresh, juicy Washington-grown Gala apples are the perfect choice for this delicious recipe. M. Holtzinger Fruit Company was founded in the Yakima Valley of Washington State in 1908.
For example, fresh Copper River salmon is sold only in the Northwest region and halibut only in the West Coast regions. Enjoy the fresh sea flavors that need little more than a squeeze of lemon or a dollop of fresh salsa. For best results cook quickly and serve simply. In 10 minutes or less you can: D Grill salmon fillets D Pan-roast halibut Choose the best fish for grilling: D Salmon, tuna, mackerel or other fish with a high natural oil content D Fillets or steaks at least 1/2 inch thick D Jumbo U-15 prawns (15 or fewer per pound) Prawn-grilling tip: Peel and marinate in Italian salad dressing for 30 minutes; skewer and grill, basting with melted butter, about 3 minutes on each side, or until pink and firm.
The impostors that depend on caramel for color can easily be spotted with one sniff or sip. Aged balsamic is too precious to be diluted in cooking. It is used as a powerful accent drizzled over fish, fruit, meat, cheese or ice cream. Kirkland Signature private-reserve balsamic vinegar is crafted in the traditional Italian solera aging process, blending new grape juice into older vintages every year. Over time the vinegar develops complex flavors and color from wood barrels—and a smoothness with no sharp edges—that can come only from aging for as long as 15 years.