Yield: Makes 6 servings

Active Time: 45 min
Total Time: 45 min

Ingredients:

• 1/2 pound red potatoes
• 1/3 pound sliced bacon, cut crosswise into 1/4-inch-wide strips
• 1 cup chopped scallions
• 1 cup onion, finely chopped
• 1 cup chopped leeks
• 1 sliced carrot
• 1 chopped rib of celery
• 1 cup fresh or frozen corn
• 1 tablespoon finely chopped garlic (3 cloves)
• 1 teaspoon finely chopped fresh thyme
• 1 bay leaf
• 1/4 teaspoon dried hot red-pepper flakes
• 3-1/2 cups milk
• 2/3 cup half-and-half
• 1 salmon fillet (1 pound)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Garnish: chopped fresh chives

Grill salmon lightly, discard skin, and cut fish into 1-inch pieces

Cut potatoes into 1/2-inch cubes, then cook in a 1- to 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside.

Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from pot, then cook scallions, leeks, carrot, celery, corn, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes. Add milk and cream and bring just to a boil, then reduce heat to a simmer. Add potatoes, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon begins to break up as you stir, 5 to 8 minutes. Salt and pepper to taste. Discard bay leaf before serving.

http://www.epicurious.com/recipes/food/printerfriendly/Salmon-Chowder-238699#ixzz1hHhH8xky

Ingredients
4 tablespoons (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
1 medium onion
3 celery stalks
2 large poblano chilies, seeded, chopped
2 14 3/4- to 15-ounce cans cream-style corn
1 16-ounce package frozen corn kernels, thawed
2 14-ounce cans low-salt chicken broth
1 cup low-fat milk
1/2 teaspoon cayenne pepper
1 pound fresh crab
6 tablespoons chopped fresh cilantro

Preparation
Mix 2 tablespoons butter and flour in small bowl to blend; set aside.

Finely chop onion and celery. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture and chilies; sauté until soft, about 6 minutes. Add creamed corn and next 5 ingredients; bring to boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors. Add crab and 4 tablespoons cilantro; simmer about 5 minutes longer. Season with salt and pepper.

Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.

Ingredients
6 lamb shanks, cut in half or thirds
Flour for dusting
1/4 c olive oil
1  large onion, chopped
4 carrots, peeled and cut into diagonal slices
1 fennel bulb, trimmed and chopped
6 garlic cloves, minced
3T minced thyme
3T chopped fresh basil
3 c cabernet sauvignon
2 c beef stock
2 c diced canned tomatoes
3T tomato paste
1-1/2 c pitted prunes

Preheat oven to 350°.  Salt/pepper lamb shanks.  Place flour on a plate and dredge the lamb shanks.  Brown the lamb shanks over medium high heat, using olive ool: add 1/2 of the lamb in one layer, brown on each side, set aside, do the rest of the lamb, and set it aside on a plate.

Using the same pot, saute the onions until browned.  Add carrots and fennel, and saute 5 minutes.  Add garlic and saute 1 minute.  Add all other ingredients (except lamb) and cook 5 minutes.  Add lamb shanks, mix thoroughly, cover, and bake, turning lamb occasionally, for 2 hours or until meat starts to fall off the bone.  Adjust seasoning and serve.

½ c olive oil
2 c finely chopped yellow onions
4 lbs plum tomatoes (skinned)
6 oz tomato paste
2 tsp minced fresh basil
½ tsp dried oregano
½ tsp fresh ground pepper
1 tsp salt
5 cloves garlic
½ c Italian parsley
½ lb Italian sausage

Heat olive oil in a large pot. Add onions and cook covered over low heat until tender and lightly colored (around 25 minutes). Add tomatoes, tomato paste, basil, oregano, salt, and pepper to the pot and simmer uncovered for 10 minutes, stirring occasionally. Reduce heat, cover, and cook very slowly (around 3 hours). While it is cooking, separate sausage from casing and cook it in a separate frying pan. At end of 3 hours, stir the sausage, garlic, and parsley into the pot and simmer for 5 minutes. Taste and correct the seasoning if necessary.

(from http://unhappyhipster.com)

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————————
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http://www.linkedin.com/groupAnswers?viewQuestionAndAnswers=&discussionID=31077779&gid=2344&trk=EML_anet_qa_ttle-dnhOon0JumNFomgJt7dBpSBA

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Ingredients:

1/3 c sugar
3 T butter
1/2 c cottage cheese
1 T grated lemon peel
1 egg
1-3/4 c Bisquik
1/2 c milk

Preheat oven to 400°.

Cream sugar with butter. Beat in cottage cheese and lemon peel. When well-mixed, add egg and beat well.

Stir in Bisquik and milk, using a spoon, until moistened.

Place into greased muffin pans.

Bake at 400° for 20 minutes or until done.

Makes ~18 regular-sized muffins.