Submitted by Vicki Johnson
Serves 6-8
Ingredients
| 4 tbsp butter |
|
4 tbsp all-purpose flour |
| 1 c. cream |
|
1 c. chicken broth |
| 1 c. Mozzarella cheese, shredded |
|
½ c. Parmigiano-Reggiano cheese, grated |
| 3 tbsp fresh parsley, finely minced |
|
5 cloves garlic, finely minced |
| ¼ c. dry white wine |
|
salt |
| black pepper |
|
|
Directions
- On medium heat, melt butter & add flour. Cook 2-3 minutes, stirring constantly to cook flour completely.
- Add cream & broth together, blending well. Add cheeses, parsley, garlic, & wine, stirring until cheese is completely melted.
- Add salt & freshly ground black pepper to taste.
Submitted by Bonita “Bunny” Mason
Serves 6-8, Depending on size of fish
Ingredients
| 1 Alaskan salmon, approximately 6 lbs., cleaned |
|
1 med. red onion, thinly sliced |
| 1 lemon, thinly sliced |
|
4-5 sprigs flat leaf parsley |
| 1 tsp dried thyme |
|
freshly ground black pepper |
| sea salt |
|
|
Directions
- Preheat oven to 400°F. Rinse the salmon well under cold running water & sprinkle inside the cavity with salt & pepper.
- Stuff with half of the red onion slices, half of the lemon slices, & all of the parsley. Lay the salmon on enough aluminum foil wrap to enclose fully.
- Rub both sides with olive oil, sprinkle with salt, pepper, & thyme. Scatter the remaining onion & lemon slices on top & seal foil tightly around salmon.
- Bake on baking sheet 40-45 minutes, adjusting time for size of salmon. Cool salmon in foil on cooling rack, then remove onion & lemon slices.
- Remove skin if desired & served baked salmon at room temperature.
Submitted by Gary Floyd
Serves 20
Ingredients
| 14 oz. Gingerbread mix |
|
1 pkg. Cook & Serve Vanilla Pudding Mix |
| 30 oz. Pumpkin Pie filling |
|
½ c. brown sugar |
| 1/3 tsp. cinnamon, ground |
|
12 oz. whipped cream |
| ½ c. Ginger snaps, crushed |
|
|
Directions
- Bake the two gingerbread mixes according to the directions on the package.
- Prepare the pudding according to the package directions & set aside to cool. When fully cooled stir in the pumpkin pie filling, brown sugar, & cinnamon into the pudding.
- Pour ½ of the pudding mixture over one gingerbread & add a layer of whipped topping. Repeat with the remaining gingerbread & pudding mixture with the whipped cream.
- Sprinkle the top with crushed ginger snaps if desired & refrigerate overnight.
Chef’s Note: An optional serving method would be to place the layers in a punch bowl.
Hello… your neighborhood askwed foodie here. I’ve toyed with the idea of adding restaurant reviews to this site for awhile. I have enough of them on Yelp, and I’m trying to go to more restaurants that I haven’t tried. This is how it’s going to work.
I will assign a rating to each review. I call this the Star Fruit Rating System. I’ll award the restaurant 0-1 star fruits based on how well I liked the restaurant as a whole. Like this:
Then, of course, I’ll elaborate on why I rated the restaurant as such.
Want to submit a review? Of course! Just be sure to email info@foodaskew.net and include the following information:
- Restaurant Name
- Address
- Yelp Page URL
- Website URL
- How many starfruit do you rate it?
- Your written review.
