Ingredients: 1 14oz can salmon 1 sleeve crackers 1 onion 1 egg 1 tsp lemon juice 1/2 tsp horseradish sauce Pick through the salmon to remove bones and skin (Done because Thea would not even deign to smell them if there was a chance they contained skin and bones). Process the crackers to crumbs in
This is the basic dough recipe I use when making a pizza. I’m not really sure how to classify it. It’s not really a pizza dough although that’s what I use it for. Nor is it a quick bread although it is quick. Nor is it a brioche, challah, crepe, focaccia, rolled-in, biscuit, or sourdough.
You may have noticed that I like combining flavors in my dishes. I could have just made butternut squash curry soup but I thought that I’d add a second layer of taste. I may have been better off with a simpler dish. Or I may have been better off using mild chiles instead of hot.
Does an implement count as an ingredient? There’s only two ingredients to make bean dip. But I would have a hard time making it without the Cuisinart immersion blender that I got for Christmas some time ago. All I have to do to make really good refritos is pour off the top centimeter of liquid
The balls. This is not the dish that I started out making. I had thawed the chicken tenders to use with a Shake-n-Bake mix to make, well, chicken tenders. But that wasn’t working out so well. The integrity of the chicken pieces was horrible and they were just falling apart. Plan B. I’ll make chicken
Ingredients: 4 oz Reese’s Minnesota Wild Rice 16 oz Ore-Ida Diced Potatoes 6 cups water 4 Tsp Swanson’s Better-than-Bouillon Vegetarian base 1/4 Tsp Thyme 1/4 Tsp Oregano 1 Onion finely diced 1 4 oz Package Shiitake Mushrooms 1 16 oz Package White Mushrooms 1 lb Clam meat, chopped 1 lb Periwinkle meat, chopped 4 Tbsp