Share your recipes!

[kittycat]

For Bugguts~! Spearfishing is a big thing living near the coast, so I eat lots of fresh fish and lobster. Anyhow, I read you've been eating more fish, so I thought I'd share this recipe.

RECIPE NAME:WSB SEX SAUCE
WSB is white sea bass, and I don't know why it's called sex sauce... that's how it's posted on Spearboards.com. You can use any white fish and it is delicious.

• 1 cup Mayonaise
• 1/3 cup soy sause
• 2 TBS olive oil
• 2 TBS sherry
• 1 lime (juice)
• 1/2 TBS sesame oil
• 2 garlic cloves - chopped
• Handful of fresh cilantro - chopped
• Splash of tapatio sauce or Tabasco to taste

Mix this all together and chill for 2 hours.

Dip your fish in this sauce and then grill it on aluminum foil on top of your BBQ.

[Bugguts]

OMG that sounds yummy! I am definitely trying that tomorrow. I have some Mahi Mahi in the fridge!

[masameet]

Currently my favorite potato salad -- tangy, super easy to make, and sans mayo:

No Mayo Potato Salad

Ingredients

2 pounds red-skinned potatoes, scrubbed, unpeeled and boiled to tender but firm (i.e., not mushy)
1 small red onion, thinly sliced
1/2 cup black olives, sliced
2 scallions (green onions), sliced (can omit as well)
2 celery stalks, thinly sliced
2 hard boiled eggs, chopped

Dressing

1/2 cup olive oil PLUS
4 tablespoons olive oil
2 tablespoons red wine vinegar (cider vinegar as substitute)
2 tablespoons white vinegar
2 tablespoons Dijon or Sweet & Hot mustard
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
2 cloves garlic, minced

Directions

• Cut cooked, cooled potatoes into small, bite-sized (less than 1 inch) chunks
• Place potato chunks into a large serving bowl
• In a large bowl whisk together salad dressing ingredients
• Add and thoroughly coat onion, celery, olives and scallions with dressing
• Pour over the potato chunks, mixing well
• Add chopped egg
• Cover potato salad and place in the refrigerator until chilled

[Bugguts]

Ooh! Gonna need to try that one too!

[kittycat]

EASY MINI DOUBLE LAYER PUMPKIN CHEESECAKE

IngredientsDirections
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and distribute evenly into bottom of each mini crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in each mini crust.
4. Bake in preheated oven for 20-25 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

***If you just want to make 1 single pie, bake time is 35-40 minutes

[BonnieB]

Who uses a pressure cooker? Do you think it's worth it, if you already own a microwave?

How do you keep it from turning vegetables to grey pulp, other than practice? (I'm a 'steam the broccoli' girl).