I love this simple recipe for Salmon

** This is cream braised salmon served in puff pastry with fresh dill.

1lb Skinless Wild Salmon
2 Cups Heavy Cream
Plenty of Fresh dill
Frozen Puff Pastry shells (bottoms and tops)

- Prepare frozen Puff pastry shells ahead of time in the oven, try to allow for the pastry to finish baking right around the time the fish is done. I like to use these Pepperidge Farms Puff Pastry shells but really any kind of "Top and bottom" pastry shells or sheets will work.



1. Break the Salmon into smaller chunks and set aside.
2. Chop the Fresh Dill and set aside. Leave a few sprigs while for garnish.
3. Very slowly heat the heavy cream in a 18' skillet, the cream should be about 3/4 inch deep.
4. When the cream is just starting to boil reduce heat a bit and add the fresh Salmon chunks.
5. The Salmon should begin to braise and will be finished within a few minutes.
---- Watch closely for the color of the fish to change indicating the fish is done.(light pink = done)
---- The heavy cream should be thickening now and will become a very thick sauce.
6. As the cream thickens to a sauce add the fresh chopped Dill.
7. Stir until sauce is the thickness you like.
8. Now take the Puff Pastry shell bottoms and spoon out the Salmon, cream, dill mixture into the baked pastry shell bottom until the pastry shell is overstuffed and then cap the bottom with the pastry top.
9. Drizzle remaining Dill cream sauce over the top of the pastry shell
0. Lay a sprig of fresh Dill across the finished Baked Pastry and Braised Salmon w/Dill Cream Sauce entree and serve immediately.

There are other Salmon in pastry recipes out there but this one is mine. :) - Enjoy.

** I also like to make a version of the traditional Bananas Foster on the stove top for dessert without using any alcohol at all. This recipe is just as tasty as the original.. I promise.

2 Peeled Bananas, each cut the long way into 8 single flat side quarters.
1 Stick of Butter
1 Cup of Dark Brown Sugar.
2 Big scoops of Vanilla Bean Ice Cream.
A few dashes of good Cinnamon.

1. In a wide shallow non stick skillet melt the whole stick of butter over medium heat.
2. Add 3/4 (+/-) cup of Dark Brown sugar.
3. Stir until butter and sugar become a thin caramel sauce.
4. Add Banana slices flat side down.
5. Add the other 1/4 (+/-) cup of Dark Brown Sugar,
6. Very gently stir 2 minutes until all sugars are melted and combined with the butter.
7. Gently flip banana slices to cook and coat the other side.

----- At this point very quickly get a single scoop of Vanilla Bean ice cream onto each (2) dessert plate. -----

8. Spoon 4 slices of Banana onto each plate surrounding the ice cream.
9. Drizzle very hot caramel sauce onto the bananas.(and ice cream if you like)
0. Sprinkle with Cinnamon and serve immediately.

Like the Salmon in Pastry w/Dill Cream Sauce recipe above there area lot of other Bananas Foster recipes out there but this recipe is the recipe I like to use to eliminate the usage of any alcohol in the total process. Yum. - Enjoy :)

Indian Recipe

1) Desserts - GAJAR BURFI(Carrot Fudge)

Delicious fudge made from carrots and served with dry fruits
Preparation Time : 10 minutes
Cooking Time : 40 minutes
Servings : 4

INGREDIENTS
Carrots, grated thickly 5 large
Pure ghee 3 tablespoons
Sugar 1 cup
Condensed milk 1/2 tin
Green cardamom powder 1 teaspoon
Mawa (khoya), grated 2 cups
Almonds, roughly chopped 10
Cashewnuts, roughly chopped 10

METHOD
Grease a barfi tray with a little ghee. Heat ghee in a pan, add carrots and sauté till the moisture evaporates. Add sugar and condensed milk and cook on medium heat till the carrots are cooked and almost all the moisture is absorbed. Add green cardamom powder and mix. Add mawa and mix well. Cook stirring continuously till the mixture forms a ball. Transfer the mixture onto the greased tray and spread evenly. Sprinkle dry fruits and set aside to cool. Chill till it is properly set. Cut into desired shape and serve.

http://www.expressgiftservice.com/images/products/middlegajarburfiL.jpg
http://www.youtube.com/watch?v=9c0S3XzTWZM

2) RICE RECIPES - CHILLI CHICKEN TOMATO PULAO

A quick chicken and rice preparation flavoured with Indian spices.
Preparation Time : 15- 20 minutes
Cooking Time : 20-25 minutes.
Servings : 4

INGREDIENTS
Boneless chicken, 1 inch cubes 250 grams
Basmati rice 1 1/4 cups
Ginger, roughly chopped 1 inch piece
Garlic, roughly chopped 6-8 cloves
Green chillies, roughly chopped 4-5
Cumin seeds 1/2 teaspoon
Cloves 3
Green cardamoms 3
Cinnamon 1 inch stick
Oil 2 tablespoons
Salt to taste
Tomatoes, pureed 2 medium
Chicken stock 2 cups

METHOD
Grind together ginger, garlic, green chillies, cumin seeds, cloves, green cardamoms, cinnamon and oil and grind to a smooth paste. Put the paste in a microwave proof bowl. Put the chicken pieces and salt and mix everything well. Cook in the microwave oven on HIGH for two minutes Add the tomato puree and mix. Add the rice and mix. Add chicken stock and mix. Cover the bowl with cling wrap, punch some holes in the wrap and cook in the microwave on HIGH for five minutes. Reduce heat to MEDIUM and cook for seven more minutes. Allow standing time of five minutes. Remove the cling wrap carefully and serve hot with raita or yogurt.

http://shadruchulu.com/english/wp-content/uploads/2009/08/7tomato-rice.jpg

3) RICE RECIPES - CHICKEN BIRYANI

This delectable chicken biryani gets ready in a jiffy
Preparation Time : 30 minutes
Cooking Time : 20-30 minutes
Servings : 4

INGREDIENTS
Boneless chicken 600 grams
Basmati rice 1 1/2 cups
Oil and to deep fry 3 tablespoons
Cinnamon 1 inch stick
Bay leaves 2
Cloves 5-6
Cumin seeds 1 teaspoon
Green cardamoms 3-4
Onions, sliced 2 medium
Green chillies, slit 3
Turmeric powder 1/4 teaspoon
Tomatoes, chopped 2 medium
Salt to taste
Ginger paste 3/4 tablespoon
Garlic paste 3/4 tablespoon
Red chilli powder 1/2 teaspoon
Thick yogurt 1 cup
Onions, sliced and fried brown 3 medium
Garam masala powder 1/2 teaspoon
Ginger, cut into thin strips 1 inch piece
Fresh mint leaves, torn a few
Fresh coriander leaves, torn a few
Milk 1/2 cup
Rose water a few drops
Eggs, boiled and sliced 4

METHOD
Cut chicken in one inch pieces. Boil rice and set aside. Heat oil, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute. Add sliced onions and sauté. Add slit green chillies and chicken cubes and continue to sauté. Add turmeric powder and mix Add tomatoes and salt and mix. Add ginger-garlic paste, red chilli powder and yogurt. Mix well. Add half the fried brown onions. Add the boiled rice on top. Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves. Sprinkle milk, rose water and remaining browned onions. Cover and cook on low heat for about ten minutes. Garnish with the egg slices and serve hot.

http://foodchannel.in/wp-content/uploads/2009/03/biryani.jpg
http://www.youtube.com/watch?v=QjvQ7T01tLo

4) DESSERTS - ALOO(potato) KI TIKKI

Pan fried small potato cakes (tikki), served with chutney or pickle.
Preparation Time : 20 minutes
Cooking Time : 15 minutes
Servings : 4

INGREDIENTS
Potatoes 3-4 large
Green chillies, chopped 3
Fresh coriander leaves, chopped a few sprigs
Rock salt (sendha namak) to taste
Asafoetida a pinch
Red chilli powder 1/2 tablespoon
Ghee to fry

METHOD
Wash, boil potatoes, peel and mash while still warm. Add green chillies, coriander leaves, rock salt, asafoetida and red chilli powder to the mashed potatoes and mix well. Divide into ten to twelve portions. Shape them into round tikkis. Heat a tawa and shallow fry the tikkis on both sides with ghee till golden. Drain onto an absorbent paper. Serve with green chutney or lemon pickle.

http://www.sanjeevkapoor.com/upload/ALOO%20KI%20TIKKI-Olive%20Oil%20Book%20RM.jpg

5) DESSERTS - ALOO CHAAT DILLI STYLE

Crisp fried potatoes tossed with spicy masala
Preparation Time : 10 minutes
Cooking Time : 10 minutes
Servings : 4

INGREDIENTS
Potatoes, cubed 1/2 inch3 large
Lemon juice 3 teaspoons
Salt to taste
Ginger, cut into thin strips 1 inch piece
Oil to deep fry
Onion , chopped 1 large
Chaat masala 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Cumin powder 1/4 teaspoon
Green chillies, chopped 2
Fresh coriander leaves, chopped 3 tablespoons

METHOD
Add one teaspoon lemon juice and a pinch of salt to the ginger strips and keep in the refrigerator till use.Heat sufficient oil in a kadai till medium hot. Add potato pieces and deep fry till crisp and golden. Drain and place on an absorbent paper. Transfer the potatoes into a big bowl. Add onions, salt, chaat masala, red chilli powder, cumin powder, green chilies, coriander leaves and the remaining lemon juice and mix well. To serve transfer the mixture into a serving bowl, garnish with ginger strips and serve immediately.

http://www.sanjeevkapoor.com/upload/Aloo-Chaat-RK-RM2840922011946.jpg

My "favorite" foods (due to my wonderful female hormones, I believe) go in and out of my interests rather rapidly. That, and I've taken to eating a little more simply lately (bread and cheese, cheese quesadilla and tomato soup, bagel and grapes, oatmeal, yogurt and granola, etc), which rather makes me avoid complicated things such as recipes. But my current favorite recipe is ragù sauce, a great Italian sauce to make on some idle afternoon.

- 1 onion, 1 stalk of celery, 1 carrot ("La trinità" or "The Trinity" in Italian cooking)
- 1 lb of lean ground beef (or I use ground turkey, still tastes great)
- 1 or 2 diced tomatoes, or canned tomatoes
- A few cloves of garlic, or garlic powder
- Some bay leaves, and/or fresh basil leaves, if you have them around

Vary all the ingredients according to your tastes and availability, add some extra stuff if you want (green bell pepper, some leftover spaghetti sauce), dice all to preferred fine-ness, brown meat of choice (technically a true ragù uses ground beef, sweet sausage and pancetta, but I usually just use beef or turkey), and simmer all together for hours and hours and hours. I can usually only stand about three or four hours before the smell gets me, but you can simmer it all day for a great, tender and flavorful ragù. Use on top of your favorite pasta, and grate some fresh parmesan or asiago cheese to finish it off! The reason I still keep this recipe around despite my simpler eating habits is because (a) I love pasta, and (b) I don't eat enough vegetables, and this is a great way to sneak in everything.

I also highly recommend blueberry zucchini bread (which I actually made once as muffins for breakfast). All of it lasted about a week, and it was so moist and yummy!

My favorite recipe is Guinness Beef Stew:

Ingredients:
3lb of cubed beef – make sure you have some fat on the beef.
3 cups of potatoes
2 cups of carrots, celery, onions
1 bottle (16 ounces) of Guinness
1 cup of beef stock
1 tables spoon of herbs – garlic, rosemary, thyme, dill, sage
2-3 table spoons of corn-flour.

Cooking Method:
Make sure beef is cut into 1 inch cubes – brown all surfaces.
Fry onions for a minute or so with the beef.
Place all ingredients (excluding corn-flour) in a slow cooker or crock pot.
Heat on low for about 2 hours.
Mix the corn-flour with a little hot water until smooth – and then add some cold water to dilute (make about half a cup). Stir corn-flour mixture into stew – you can add more if you want a thicker stew.
Continue to heat on low for 2 to 3 hours – the longer the better.

Serving Suggestions:
-In a bowl with a dollop of sour cream and some hot crusty buttered bread.
-On top of a bed of egg noodles.
-With mashed potatoes.

My favorite is shrimp gumbo. It's fairly simple. The roux takes the longest.

Making the roux:
Heat a tablespoon of olive oil or vegetable oil until it's hot but not burning. I splash a few drops of water in it to check if the oil is hot enough.

Add a tablespoonful of flour to the hot oil and stir the mixture constantly until it becomes a chocolate color. Cook it on medium heat or a little less. If your roux seems too thin add more flour. It should be about the consistency of a thick pancake mix. Make sure you don't burn your roux or you'll have to start over.

Once the roux is the right color, add about a cup of chopped onions, and about a 1/2 cup each of celery and green pepper. If you happen to have green onions on hand, chop them up along with part of the green stalk of the onion. (Use maybe two or three green onions). Cook until the onions are clear. If the mixture seems too thick add a little water.

Once the vegetables are ready, add a can of chicken broth, and I also like to add a can of Campbell's Cream of Shrimp Soup. Add about a 1/2 bottle of white or pink wine. I'm from Ohio and use a wine from the wineries located around here. I use Mon-Ami, Myers or Lonz's pink Catawba wine. It's sweet, but not too sweet. (The wine will be up to your own taste). There is a "culinary broth" distributed by College Inn that is white wine and herb. You can use this instead of the regular wine if you'd prefer to just drink the wine.

This is where you're sort of on your own as far as how much to add because i don't measure these ingredients, I just add them as I need them.

I use probably a tablespoonful of "Old Bay Seasoning". (It's available in the seasonings area at the store).
Add about 1/4 bag of frozen okra (sliced) and fresh or dried parsley. Add cayenne pepper according to your tastes. I like the gumbo to have a little kick. Add about 1 teaspoon of sweet paprika.

Once you let the mixture simmer for a little while and the tastes begin to blend, you'll need to taste it and add salt. Again, you have to rely on your own tastes. If the gumbo is not sweet enough, add a little brown sugar.

Don't add the shrimp until the gumbo has been cooking a while and you're almost ready to eat. The shrimp cook really fast so you'll put them in last. Serve over rice, with a loaf of warm french bread on the side.

The gumbo is pretty tasty then, but once it sits overnight and the tastes really have a chance to blend, MMMMMM, MMMMMM!!!!!

(If this recipe was too hard to follow, just ask me!)

You can add other ingredients if you'd like like andouille sausage, or crab meat. If you decide to add sausage, you'll be adding that at the beginning of the process. Save the crab and shrimp for adding later. The shrimp should be medium sized and peeled and de-veined.

I like Chicken pizza !
Its recipe follows:
Ingredients

3 boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbeque sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre-baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onion
Directions

Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.

Grilled Peanutbutter and pickle sandwich!

1.Spread peanut butter on the inside of two slices of bread (more for multiple sandwiches).

2. Place one layer only of Dill pickle slices (sometimes called Hamburger slices) on one side of the sandwich.

3. Close the two slices together and grill the sandwich just like you would grilled cheese of a patty melt.

4. Exclaim "WOW THIS IS GREAT" as you treat yourself to a simple and delicious taste treat that most folks never get to enjoy.

5. Send Keepontryin a note of thanks in memory of his pops who taught him to cook these delightful snacks!!

Moose Roast with Yorkshire Pudding.
See it at http://www.all-about-moose.com/moose-roast.html