Main dish salads: Thai salmon salad

4 tablespoons of fish sauce4 tablespoons lime juice2 teaspoons Brown sugar4 Thai chiles, chopped1 1/2 pounds of salmon fillet1 teaspoon of olive oil oil1 onion, finely large sliced1, chopped1 Cup tomato chopped fresh basil1 lettucePreheat head oven to 400 degrees F (200 degrees C). Prepare the dressing by combining lemon juice, fish sauce, brown sugar, and chili peppers chopped in a small bowl; set aside. Put the fillet of salmon in a baking tray and rub olive oil on. Cook for 20 minutes in the preheated oven, or until easily crushed. Leave to cool for at least 15 minutes. Fillet of salmon's place in a large bowl; Use fork to break up salmon meat into chunks. Add the onion, tomato and Basil; Pour the dressing envelope and strip slightly until well mixed. Place the mixture in lettuce leaves and serve immediately. Amount per serving  Calories: 249 | Total fat: 10.8 g | Cholesterol: 77 mg by ESHA nutrient database

Portions for recipe: 6

Amount per serving

Calories: 249

Total fat: 10.8 gcholesterol: 77 mgsodium: mg 802Total carbohydrates: 11.3 g dietary fiber: 2.3 gproteins: 26.8 g

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Main dish of fish and seafood: Tequila lime shrimp

2 1/2 cups olive oil3/4 cup tequila1/2 cup chopped fresh cilantro1/2 cup fresh lime juice1/2 cup pineapple juice1/4 cup white vinegar1/4 cup garlic salt1/4 cup of ground black pepper1 Tbsp chopped fresh oregano1 experienced teaspoon salt30 medium shrimp - peeled and deveinedCombine oil of olive, tequila, cilantro, lime juice, juice of pineapple, vinegar, salt, garlic, pepper, oregano and salt in a blender; blend until smooth. Place shrimp in a bowl and pour the mixture of oil of olive on the shrimp; Strip of combine. Cover and leave to marinate in the refrigerator for 2 hours. Place a skillet over medium heat. Cook and stir the shrimp in the skillet until cooked, about 15 minutes. Amount per serving  Calories: 949 | Total fat: were 91.1 g | Cholesterol: 76 mg by ESHA nutrient database

Portions for recipe: 6

Amount per serving

Calories: 949

Total fat: were 91.1 gcholesterol: 76 mgsodium: 3858mgTotal carbohydrates: 9.2 g dietary fiber: 1.4 gproteins: 11.2 g , I can see how many people yet. The salt was reduced by half, both experienced salt and regular salt and cut on the way to the majority of the other ingredients, such as, perhaps in the half. This recipe was designed for close to 3 pounds of shrimp. If you like the sweet and bitter, you can then as well. I accidantally this made rather than a regular "tequila shrimp" and it is that did not expect it because I simply selected the wrong recipe. Hey, write a learning experience. Was this review helpful? 1 user that this review is useful not too bad in my opinion, but my tastes is very eclectic, I can see how many people do not... UH-Oh, it seems that no one has created a customized version of this recipe. Be the first to do it, make changes to this recipe now! 

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Hamburgers: Juicy hamburgers ever

2 pound ground beef1, egg beaten3/4 cup dry bread crumbs3 tablespoons evaporated milk2 tablespoons Worcestershire sauce1/8 teaspoon Cayenne pepper2 cloves of garlic, mincedPreheat heat Grill. In a bowl big, mixing the ground beef, egg, bread crumbs, milk evaporated, Worcestershire sauce, cayenne pepper and garlic using their hands. Form the mixture in Burger 8 burgers. Grease the grill of the grid. Empanadas Grill for 5 minutes per side, or until well done. Amount per serving  Calories: 288 | Total fat: 17.8 g | Cholesterol: 99 mg by ESHA nutrient database

By recipe servings: 8

Amount per serving

Calories: 288

Total fat: 17.8 gcholesterol: 99 mgsodium: mg 196Total carbohydrates: 9.1 g dietary fiber: 0,5 gproteins: 21.5 g

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Deep fried: battered balsamic fish

2 cups of olive oil for Red frying1 of onion, sliced and separated in rings1/2 cup balsamic vinegar2 cups plain dry bread crumbs1 Cup self-rising flour6 (6 oz) fillets halibutHeat 1/4 to 1/2 inch of oil in a large heavy skillet over medium heat. While it is warming, place the red onion in a dish and sprinkle with balsamic vinegar. Combine crumbs of bread and flour. Click fish mixture to coat on both sides. FRY in oil heat until cooked, about 5 minutes on each side. Transfer to the plate of onions and allow to drain. Wait 5 minutes and transfer it to the service of plates. Spoon of vinegar and onions on top to display. Amount per serving  Calories: 486 | Total fat: 13.4 g | Cholesterol: 54 mg by ESHA nutrient database

Portions for recipe: 6

Amount per serving

Calories: 486

Total fat: 13.4 gcholesterol: 54 mgsodium: mg 671Total carbohydrates: g 46.2 dietary fiber: 1.8 gproteins: g 41.8

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Casserole recipes: beef in barbecue casserole

2 pound ground beef1 large onion, green pepper diced1, seeded and diced1 (10 ounces) can core all corn drained1/2 cup of BBQ sauce1 (14.5 oz) can distribute tomatoes, drained3 (8.5 ounce) packages corn bread mixPreheat oven to 400 degrees F (200 degrees C). Crumble meat ground in a large skillet over medium high heat. Cook until evenly browned. Add the onion, peppers, corn and tomatoes. Cook and stir until vegetables are tender. Drain excess fat and add the BBQ sauce. Spread the mixture of beef in a layer in a 9 x 13 inch baking dish. Prepare the mixtures of batter of cornbread according to package instructions. The batter was extended over the mixture of beef. Bake for 20 to 25 minutes in the preheated oven, until the top is golden, and a knife that is inserted into the center of the layer of corn bread comes out clean. Amount per serving  Calories: 420 | Total fat: 15 g | Cholesterol: 48 mg by ESHA nutrient database

By recipe servings: 12

Amount per serving

Calories: 420

Total fat: 15 gcholesterol: 48 mgsodium: 1232mgTotal carbohydrates: 52.2 g dietary fiber: 1.7 gproteins: 18.7 g   this recipe is very good, but with some modifications. It cut us in half and put it in a 9 x 9. The smallest can of corn I could find was 8.5 oz and ended up with all this and uses the entire can of tomatoes into cubes rather than half (and I think that the results were very good). He ended by adding more sauce BBQ like everyone else. Also, a box of corn bread was enough, butI cannot imagine with 3 in the complete recipe; I think it would be too much. Have no fear of a corn bread Bake at the top, only at the bottom 1/4 "or will absorb it any liquid, and is a good thing!" The party knows best! I liked a lot how quick and easy recipe was, and the great "bang for their buck" in terms of taste. The barbeque and corn bread go together wonderfully, not strange at all. I would like to try cheese a little next time. Was this review helpful? [YES]
47 users found this useful overview that this recipe is really good, but with some modifications. It cut us in half and put it in a 9 x 9. The... 

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