Maple Salmon
1/4 cup maple syrup
2 Tbsp. soy sauce
1 clove garlic, minced
1/4 tsp. garlic salt
1/8 tsp. ground black pepper
1 pound salmon
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator for 30 minutes, turning once.
Preheat the oven to 400 degrees. Place the baking dish in the preheated oven and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
Colcannon Potatoes
2 lbs. potatoes, peeled and cubed
1 head cabbage, chopped
1 bunch green onions, chopped
1/4 cup butter, softened
1/2 cup half-and-half cream
salt and black pepper to taste
Place the potatoes, cabbage, and green onions into a large saucepan, fill with water, and bring to a boil. Reduce heat, cover, and simmer until the potatoes are tender, about 20 minutes.
Drain the vegetables and place into a large bowl. Mash the potatoes and vegetables with the butter using a fork until the mixture is chunky, pouring in half-and-half gradually as you mash. Season with salt and pepper, and serve.
Oven Roasted Asparagus
1 bunch thin asparagus spears, trimmed
3 Tbsp. olive oil
1-1/2 Tbsp. grated parmesan cheese (optional)
1 clove garlic, minced (optional)
1 tsp. sea salt
1/2 tsp. ground black pepper
1 Tbsp. lemon juice (optional)
Preheat the oven to 425 degrees. Place the asparagus into a mixing bowl and drizzle with the olive oil. Toss to coat the spears, then sprinkle with parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
Coconut Ambrosia Salad
11-oz. can mandarin oranges, drained
8-oz. can crushed pineapple, drained
3-1/2 cups frozen whipped topping, thawed
2 cups shredded coconut
2 cups miniature marshmallows
1/2 cup milk
1 cup maraschino cherries
In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk. Mix together well and chill 1 hour before serving. Garnish with cherries.
Mini Dessert Brownies with Raspberries
2 tsp. butter
2 tsp. all-purpose flour
1 cup butter
1-1/2 cups white sugar
4 eggs, lightly beaten
2 tsp. vanilla extract
1 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 tsp. baking powder
1/4 tsp. salt
Ganache:
1/3 cup heavy cream
3 oz. bittersweet chocolate, finely chopped
Raspberries or strawberries
Preheat the oven to 350 degrees. Grease and flour a 12-cup mini muffin pan and an 8-inch square pan with 1 teaspoon butter and 1 teaspoon flour each.
Melt 1 cup butter in a large saucepan over medium heat. Remove from heat; stir in sugar, eggs, and vanilla extract until smooth. Fold in 1 cup flour, cocoa powder, baking powder, and salt gently.
Spoon batter into the prepared muffin cups using a small ice cream scoop, filling each 3/4 full. Pour remaining batter into the square pan.
Bake both pans in the preheated oven until a toothpick inserted into the center comes out with only a few crumbs attached, about 12 minutes for the mini muffins and 20 minutes for the square pan. Remove from the oven and cool in the pan for 5 minutes.
Transfer round brownies to a wire rack to cool. Let the 8-inch pan of brownies cool in the pan, about 2 hours. Cut into 16 small squares.
Heat cream in a small saucepan over medium heat until it almost boils, about 3 minutes.
Place chopped chocolate into a bowl. Pour hot cream over chocolate and whisk until smooth. Cool until thickened, about 2 hours.
Place a dollop of ganache onto each brownie piece. Top each with a piece with a raspberry or strawberry.
"tasty" - Google News
February 15, 2021 at 09:37PM
https://ift.tt/2N0E6zq
NORTHWOODS COOKS: A tasty Valentine's Day dinner - Park Rapids Enterprise
"tasty" - Google News
https://ift.tt/2VXquX3
https://ift.tt/3c08sJp
Bagikan Berita Ini
0 Response to "NORTHWOODS COOKS: A tasty Valentine's Day dinner - Park Rapids Enterprise"
Post a Comment