1 egg
8 ounces uncooked egg white
1/2 cup white sugar
1 teaspoon cream of tartar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 #10 ounce buttered chocolate, chopped
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a skillet.
Beat egg white into the hot skillet and stir continuously; stirring constantly. Remove from heat.
In a small bowl, add sugar, cream of tartar, salt, pepper and melted chocolate. Pour over salmon and cook over medium-high to medium-high heat until just tender.
Bake in preheated oven for 10 minutes, then reduce heat to 350 degrees F (175 degrees C).
This recipe is wonderful! It is so easy to make and so tasty. When I first tasted it I thought it was a little too greasy, but it wasn't long before I realized it was perfect. I didn't add the olive oil, but I cooked some chopped parsley parsley strips in the olive oil to sprinkle on top. I wouldn't change a thing by the recipe, it was fabulous!
I used a few changes, but this recipe as is. I have made this at least three times and have to say that it is one of the best salmon dishes I have ever had! The flavor is outstanding, the vegetables are perfect, and the piscina di marzio is the best!! I cannot get over how easy it is to make! My dad is very satisfied, and he eats it all gone! I will definitely make it again, someday, even though I made it in a square baking dish.
I have been looking and looking for a great way to use my sweet potatoes and this was the winner!! I reduced the potato count by half and still used all the reds. I greased a 9×13 cake pan and placed it on top of a cookie sheet, for the crust. I sprayed the butter and sugar in the pan before placing the sweet potatoes in the crust, for a richer flavor. Then I added the salt and pepper to taste and everything put together was delicious and very easy. I used the Blue Cheese-Parmesan crust recipe in this journal and it worked perfectly. The only changes I made was that I added fresh mint every three days and I omitted the parmesan. I believe that this would be a great main dish, divided into two compartments, and that is what I plan to do. The more than serving topping is a must! It is the only
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