this recipe came to me from my dad who nabbed it from my great aunt lil. we catch so many sockeye salmon every year and have done just about everything you can think of with them; drying (st'wan), baked and then canned, raw pack canned, smoked, barbequed and now pickled. i have a few more recipes at my blog; http://kansasa.blogspot.com
#Time-to-make #Course #Main-ingredient #Preparation #Occasion #Appetizers #Lunch #Snacks #Seafood #Easy #Holiday-event #Salmon #Fish #Gifts #Christmas #Saltwater-fish #3-steps-or-less #4-hours-or-less
this makes a fantastic side dish to a prime-rib beef roast or a pork roast dinner, or to any beef or pork dish! this will serve about 6 people but can easily be doubled. use a large package of frozen pearl onions for this recipe, and also fresh pearl onio
submitted per request for recipes using bulgur and even though i haven't made this i thought it sounded really interesting and i am planning on making it soon. recipe source: bon appetit (september 1984)
like zaar needs another hummus recipe.......but-this is different cause it's made from butterbeans (lima beans) instead of the usual chickpeas. found the recipe on the net a while back and have made it many times since then. thought i'd share it.
this recipe is a chunky type jam. i will enhance a variety of dishes, and makes a wonderful snack on top of cream cheese, served with crackers. from my texas home cooking cookbook, by the jamisons'. prep time is an estimate.
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