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Thread: Just Recipes

  1. #911
    Nagasaki inthegarden's Avatar
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    Re: Just Recipes

    I don't think it's a dumb question. If the seeds are big and tough, hull them out, discard and grate the cucumber.

  2. #912
    Signed, Sealed, Delivered prhoshay's Avatar
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    Re: Just Recipes

    I adore cucumbers and have never found the seeds problematic.
    "...each affects the other, and the other affects the next, and the world is full of stories, but the stories are all one." - Mitch Albom, one helluva writer.

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  3. #913
    FORT Regular angelic_one2002's Avatar
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    Re: Just Recipes

    Salmon Patties Recipe

    1 - 14 1/2 oz. can salmon, drained
    1 Tablespoon dry onion flakes
    2 eggs
    1 tsp. pepper
    1 tsp. lemon juice (I usually use a Tablespoon)
    1/2 package Saltine crackers, crushed fine

    Mix salmon, eggs, lemon juice, onion flakes, pepper and crackers in a bowl. Form into patties. Fry in skillet with olive oil - 5 minutes per side of patty.
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  4. #914
    Signed, Sealed, Delivered prhoshay's Avatar
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    Re: Just Recipes

    I have found that 10 saltines are the perfect number. I've also found that using 2 spatulas, for turning, makes things easier.

    I, also, never have dried onion flakes on hand, but I always have fresh onions. I just mince up some onion, however much I think I want.
    Last edited by prhoshay; 12-09-2014 at 09:59 AM.
    "...each affects the other, and the other affects the next, and the world is full of stories, but the stories are all one." - Mitch Albom, one helluva writer.

    When you throw a rock into a pack of dogs, you know which one you hit by the one that yelps!

  5. #915
    Best Ever Pool Runner Angry Birds Champion pikachu's Avatar
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    Re: Just Recipes

    I've got the recipe saved, along with prhoshay's tips. Thanks so much!
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  6. #916
    80's Rule! karna68's Avatar
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    Re: Just Recipes

    I can't believe I never put this recipe in here, it's really good. It was on one of those bags you get on your door with the store ads when I was a kid. My Mom made it and now it's a family staple.

    Company Casserole.

    1 lb. ground beef or turkey
    1/2 C chopped green pepper
    1 can cream of mushroom soup
    1 can tomato soup
    8 oz. spaghetti cooked
    1 C shredded cheddar cheese

    Brown ground beef or turkey with green pepper and drain. Add both soups stir and let simmer about 15 min. Stir in cooked spaghetti, top with cheddar cheese and bake at 350 for 20 min.

    1 can tomato soup
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  7. #917
    Bitten Critical's Avatar
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    Re: Just Recipes

    I want to eat every single one of these salads!
    How To Make A Better Chopped Salad Than You Can Buy

    I really shouldn't look at recipes this late at night, even salad recipes.
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  8. #918
    Kitten time! Gutmutter's Avatar
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    Re: Just Recipes

    Wow! Those do look good. I think I'll make a chopped salad for lunch today big enough to take the extra to work tomorrow.
    Count your blessings!

  9. #919
    FORT Fogey beerbelly's Avatar
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    Re: Just Recipes

    I made this and it was so good. It's probably past rhubarb season but I bet you could substitute celery. The Creole seasoning was outstanding.



    Ingredients
    3 1/2 pound chicken, cut into 10 serving pieces
    Essence, recipe follows
    1 tablespoon flour
    1/4 cup olive oil
    1 pound rhubarb, cut into 1 1/2-inch pieces
    2 medium onions, julienned
    1 tablespoon minced garlic
    1 bay leaf
    Fresh thyme sprigs
    1 cup white wine
    3 tablespoons finely chopped parsley


    Essence (Emeril's Creole Seasoning):
    2 1/2 tablespoons paprika
    2 tablespoons salt
    2 tablespoons garlic powder
    1 tablespoon black pepper
    1 tablespoon onion powder
    1 tablespoon cayenne pepper
    1 tablespoon dried leaf oregano
    1 tablespoon dried thyme

    Read more at: Chicken Smothered in Rhubarb Recipe : Emeril Lagasse : Food Network
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  10. #920
    FORT Fogey Punkin's Avatar
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    Re: Just Recipes

    Aha! I saw the same recipe posted on my email (from All Recipes, or Yummily or another food site) and wondered if rhubarb is in season right now. I'll have to look for it. I love rhubarb! I would want to make it with boneless, skinless chicken breasts, do you think it would work without the chicken skin?
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