Steaks and Chops: Halibut Supreme | Submitted By: motherof5

1 cup shredded Cheddar cheese1/2 cup mayonnaise1/2 cup sour cream2 tablespoons all-purpose flour1 1/2 teaspoons lemon juice1 tablespoon diced onion1/8 teaspoon ground cayenne pepper2 pounds halibut steaksPreheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish. In a bowl, mix the Cheddar cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper. Arrange the halibut steaks in the prepared baking dish, and cover with the Cheddar cheese mixture. Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 15 minutes, or until fish is easily flaked with a fork. Amount Per Serving  Calories: 441 | Total Fat: 29.7g | Cholesterol: 88mg

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This was unlike any fish I've either eaten or prepared, and I was interested to try something that seemed different. That, and having all the ingredients on hand, led me to this recipe. I seasoned the filets with salt, pepper and garlic powder before I spread the topping, then sprinkled on some paprika for color. Wow -both my husband and I really enjoyed it! Moist, flaky fish, with a rich, creamy topping that looked very attractive on the plate, especially with a sprinkle of finely chopped fresh parsley just before serving. Also a plus was that I was able to assemble this ahead of time and just pop it into the oven when I was ready to have dinner. I know this will not be the last appearance of this dish at our house! Thanks for the unique recipe! Was this review helpful? [ YES ]
53 users found this review helpful This was unlike any fish I've either eaten or prepared, and I was interested to try something... I tried this recipe last night, and my husband is still raving about it. I thought it was very good, also; defintely worthy of anything found in a restaurant. The halibut was very moist and perfectly done. I did embellish, as I almost always do. I used parmesean (lower fat), low fat mayo & sour cream, added 1 tsp lemon zest,1/2 tsp fish rub,1/2 tsp dill weed, and fresh ground pepper. I don't doubt it would have been just as good as posted without these additions; I just can't resist "messing with" recipes. Also, I baked it over fresh spinach (from another similar recipe). This was our vege accompaniment, along with a side of mashed potatoes. My husband usually does not touch anything with sauce; he was delighted with this dish. He can't wait for me to serve it again! Was this review helpful? [ YES ]
31 users found this review helpful I tried this recipe last night, and my husband is still raving about it. I thought it was very...

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Sandwiches: Hawaiian Sandwiches | Submitted By: NAJ5

16 slices bacon8 slices toasted white bread1 (20 ounce) can sliced pineapple, drained8 slices Cheddar cheesePlace bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Place 8 slices of toast on a baking sheet. Place a slice of pineapple, two slices of bacon and a slice of cheese on each. Broil until cheese is melted. Serve hot. Amount Per Serving  Calories: 491 | Total Fat: 35.4g | Cholesterol: 68mg

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Slow Cooker Main Dishes: Slow Cooker Scalloped Potatoes with Ham | Submitted By: Big Mama Kaboose

3 pounds potatoes, peeled and thinly sliced1 cup shredded Cheddar cheese1/2 cup chopped onion1 cup chopped cooked ham1 (10.75 ounce) can condensed cream of mushroom soup1/2 cup water1/2 teaspoon garlic powder1/4 teaspoon salt1/4 teaspoon black pepperPlace sliced potatoes in slow cooker. In a medium bowl, mix together shredded cheese, onion and ham. Mix with potatoes in slow cooker. Using the same bowl, mix together condensed soup and water. Season to taste with garlic powder, salt and pepper. Pour evenly over the potato mixture. Cover, and cook on High for 4 hours. Amount Per Serving  Calories: 265 | Total Fat: 10.2g | Cholesterol: 24mg

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Custards and Puddings: Nanny's Steamed Cranberry Pudding | Submitted By: PISADL

2 cups all-purpose flour1 teaspoon baking soda1 cup white sugar1 teaspoon ground cinnamon1 teaspoon ground nutmeg1 cup milk1 egg2 tablespoons butter2 cups cranberries1/4 cup all-purpose flour1/2 cup white sugar1/2 cup packed brown sugar1/2 cup butter1/2 cup heavy cream1 teaspoon vanilla extractIn a large bowl, mix together 2 cups flour, baking soda, 1 cup of white sugar, cinnamon, and nutmeg. Stir in the milk, egg, and butter until well blended. Toss the cranberries in the remaining 1/4 cup of flour to coat, then fold them into the batter. Pour the batter into a greased round casserole dish with a lid, place the lid on, and then cover again with aluminum foil. Place the dish into a large roaster or stock pot, and fill with 3 to 4 inches of water. Place the lid on the outer pot, and cover with aluminum foil. Turn the heat to medium-high, and steam for 2 hours. Add more water if necessary after the first hour. For the sauce, mix together 1/2 cup of white sugar, brown sugar, butter, and heavy cream in a saucepan over medium heat. Cook and stir occasionally until the mixture comes to a full boil. Boil for 1 minute, then remove from heat and stir in the vanilla. Refrigerate until chilled, then beat with an electric mixer until smooth. Serve slices of the steamed pudding with the brown sugar sauce, and a dollop of whipped cream. Amount Per Serving  Calories: 545 | Total Fat: 21.6g | Cholesterol: 87mg

Reviewed on Jan. 31, 2005 by Cinderiel    I had to steam this well beyond the 2 hours, unfortunately, but I don't think that was due to any fault on the recipe's part. I will make this again but, the next time, I will definitely add more fruit and omit the nutmeg in favour of either more cinnamon or perhaps some mixed spice as I'm not a big fan of nutmeg and I found it a bit dominant in this recipe. In addition, the cranberries, although I had floured them, all migrated to the top of the basin whilst cooking which resulted in a rather uneven distribution of fruit throughout the pudd. As for the sauce, I incorporated a 1/2 cup of double cream right into the sugar mixture before carefully reducing it to the consistency of a hard sauce. The thick, exceedingly rich butterscotch of the sauce complimented the pudding perfectly. Was this review helpful? [ YES ]
9 users found this review helpful I had to steam this well beyond the 2 hours, unfortunately, but I don't think that was due to... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Apple Smoked Barbecue Ribs

2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips
barbecue sauce (recipe follows)
Preheat oven to 400F. Rub cinnamon, cloves and pepper into
both sides of ribs. Place ribs on wire rack on baking pan.
Bake for 3 hours until tender.
Soak wood chips in water for 30 minutes. Prepare grill.
Place apple wood chips directly in the center of hot barbecue
coals. Baste ribs and place on grill above wood chips. Cover,
grill and cook for 10 minutes. Turn ribs, baste again and cook
another 10 minutes or until ribs are browned but still moist.

Barbecue Sauce:

2−15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar
Combine all ingredients except vinegar in saucepan. Simmer,
covered, on low heat for 1 hour, stirring occasionally. Add
vinegar to taste and simmer for another 15 minutes. Chill at
least 24 hours, or until ready to use.

About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith