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SVTPerformance's Chain of Restaurants
Road Side Pub
Post up your favorite recipes... The SVTP recipe exchange..
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<blockquote data-quote="Ride Along" data-source="post: 6024933" data-attributes="member: 49913"><p>I did variations on Windsorman's grilled venison, worked out well.</p><p></p><p>For marinade I used Lawrey's mesquite overnight. Then grilled venison steaks as is, medium rare. Delicious. I did, however, save some for the next night, wrapped those babies in bacon, skewered with mushrooms, broiled. Dang it, bacon makes everything better. Almost makes me want to go out and shoot a delicious deer myself. </p><p></p><p>Another salmon recipe:</p><p></p><p>Salmon broccoli casserole:</p><p></p><p>1 large chopped onion </p><p>1 tablespoon butter or margarine </p><p>3 cups cooked wild rice </p><p>1 pound skinned and boned salmon, poached and flaked</p><p>2 eggs</p><p>1 cup mayonnaise</p><p>1/2 cup grated Parmesan cheese </p><p>1 (16 ounce) package frozen chopped broccoli, thawed and drained </p><p>2 cups shredded Cheddar cheese, divided </p><p></p><p></p><p>DIRECTIONS</p><p>In a large skillet, saute onion in butter until tender. Remove from the heat; stir in rice and salmon. Combine egg and mayonnaise; add to the salmon mixture. Spoon half into a deep, greased 2-3 qt. baking dish; top with half of the Parmesan cheese and broccoli. Sprinkle with 1 cup cheddar cheese. Top with the remaining salmon mixture, Parmesan and broccoli. Bake, uncovered, at 350 degrees F for 30 minutes. Sprinkle with remaining cheddar. Bake 5 minutes longer or until cheese is melted. </p><p></p><p>I usually make two separate casseroles out of one recipe, one in a 2 qt dish for dinner, and I freeze another, uncooked, in another 1 or 2 qt dish for another meal. You can do the math on splitting the recipe yourself.</p></blockquote><p></p>
[QUOTE="Ride Along, post: 6024933, member: 49913"] I did variations on Windsorman's grilled venison, worked out well. For marinade I used Lawrey's mesquite overnight. Then grilled venison steaks as is, medium rare. Delicious. I did, however, save some for the next night, wrapped those babies in bacon, skewered with mushrooms, broiled. Dang it, bacon makes everything better. Almost makes me want to go out and shoot a delicious deer myself. Another salmon recipe: Salmon broccoli casserole: 1 large chopped onion 1 tablespoon butter or margarine 3 cups cooked wild rice 1 pound skinned and boned salmon, poached and flaked 2 eggs 1 cup mayonnaise 1/2 cup grated Parmesan cheese 1 (16 ounce) package frozen chopped broccoli, thawed and drained 2 cups shredded Cheddar cheese, divided DIRECTIONS In a large skillet, saute onion in butter until tender. Remove from the heat; stir in rice and salmon. Combine egg and mayonnaise; add to the salmon mixture. Spoon half into a deep, greased 2-3 qt. baking dish; top with half of the Parmesan cheese and broccoli. Sprinkle with 1 cup cheddar cheese. Top with the remaining salmon mixture, Parmesan and broccoli. Bake, uncovered, at 350 degrees F for 30 minutes. Sprinkle with remaining cheddar. Bake 5 minutes longer or until cheese is melted. I usually make two separate casseroles out of one recipe, one in a 2 qt dish for dinner, and I freeze another, uncooked, in another 1 or 2 qt dish for another meal. You can do the math on splitting the recipe yourself. [/QUOTE]
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Post up your favorite recipes... The SVTP recipe exchange..
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