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This simple salmon croquette recipe is delicious whether baked or fried! Made with salmon, mayonnaise, and panko they are shaped into patties and cooked until golden brown. Serve as an appetizer at your next party or as an easy lunch with a simple side salad. #salmoncroquettes #baked #easy #salmon #spendwithpennies
𝐌𝐞𝐥𝐭𝐞𝐝 𝐆𝐫𝐞𝐞𝐧 𝐂𝐚𝐛𝐛𝐚𝐠𝐞 by @adeenasussman is one of my favorite recipes ever! Must try 😍 Ingredients: 1/3 cup (75 mL) extra-virgin olive oil 2 tsp (10 mL) kosher salt, plus more to taste 1/2 tsp (2 mL) coarsely cracked black pepper, plus more to taste 2 small heads of green cabbage (2 lb; 900 g), quartered (but not cored) 10 whole garlic cloves, peeled 4 shallots, peeled and halved 1/2 cup (125 mL) dry, acidic white wine, such as Albariño or Grüner Veltliner 1/2 cup (125 mL) chicken or vegetable broth, plus more if necessary 4 sprigs fresh thyme 3 tbsp (45 mL) unsalted butter, cut into small pieces 1/4 cup (50 mL) crème fraîche or sour cream Lemon wedges, for serving (optional) Instructions: Step 1 Preheat the oven to 300°F (150°C). Step 2 In a heavy, large, high-sided skillet or shallow Dutch oven, heat the olive oil over medium-high heat. Sprinkle 1 teaspoon (5 mL) of the salt and 1/4 teaspoon (1 mL) of the pepper directly onto the oil, then arrange the cabbage wedges in the pot, making sure that each is lying on a flat side (you can cram them in; they’ll relax into one another as they release liquid). Let the undersides get nice and brown, resisting the urge to move them too much but checking once to make sure they’re not burning (reduce the heat slightly if they are), 6 to 7 minutes. Using tongs, flip the cabbage wedges, then tuck the garlic cloves and shallots into the pot, and brown the undersides of the cabbage, another 6 to 7 minutes. Add the wine and broth, bring to a boil, reduce the heat, and add the remaining 1 teaspoon (5 mL) salt and 1/4 teaspoon (1 mL) pepper along with the thyme. Cover with a tight-fitting lid, transfer to the oven, and cook until soft, slumped and mahogany brown, 2 hours, or 2 1/2 hours for even softer cabbage. Uncover, cool slightly, and serve the cabbage with the liquid accumulated in the pot. Season with salt and pepper and top with butter and crème fraîche. Serve with lemon wedges, if desired. . #cabbage #cabbagerecipe #veganrecipes #vegetarianrecipes #healthyrecipes #weightloss #fitfood #easyrecipes #israelifood #recipereels #easymeals | myghosthost | Ari Noronha · Shabbat Shalom / Hevenu Shalom Aleichem