Can you send me new recipes in my email?

I am a kitchen buddy and I love to cook all the time. My favorite book is cook book. I want to know more recipes can you send more new recipes. My friends likes the dishes I cook.

Can you send me new recipes in my email?
I can post a few recipes here for you. I have no idea what kind you want so here goes:





ORANGE MUSTARD GLAZED CHICKEN





1/4 cup orange marmalade


1/4 cup orange juice


1/4 cup country-style Dijon mustard


2 tablespoons light brown sugar, packed to measure


1 tablespoon Gravy Master


1 chicken (2 1/2 to 3 pounds) quartered or 4 chicken breasts





In a small bowl, combine marmalade, orange juice, mustard, sugar and Gravy Master. Grill chicken pieces 4 to 6 inches from hot glowing coals for 15 minutes, turning frequently. Brush with orange-mustard glaze and continue grilling for 15 minutes longer, brushing frequently with glaze. Remove from grill and serve immediately. Serve remaining sauce separately. Makes 4 servings





LOBSTER NEWBURG





4 tbsp. butter


Meat of 1 (2-3 lb.) boiled lobster


2 tbsp. flour


1 1/2 c. milk


Salt, paprika, slight grating of nutmeg


1/2 c. cream


2 egg yolks


2 tbsp. sherry





Melt half the butter and cook lobster in it for three minutes. Remove lobster, add remaining butter and blend flour smoothly with it. Scald and add milk and bring again to boiling point, stirring constantly. Add seasonings and lobster. Cook five minutes, beat and add cream, egg yolks, and sherry. Cook 2 minutes without boiling. Yield: 4 portions.





SHRIMP NEWBURG:





Proceed as directed for Lobster Newburg, substituting 2 cups crabmeat for the lobster.
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Try this one and if it's not what you are looking for there is still a good chance you will find a recipe that appeals to you on the source below the recipe.








The recipes are given in 4 portion size, it's then easier to scale them up or down.





Crisp Roast Salmon Fennel Puree Tomato and Herb Salad





Serves 4





Cooks in 4 - 6 minutes





Ingredients





4 x 170g portion of salmon fillets





2 x fennel bulbs 鈥?roughly chopped





Pinch of dill, chervil and parsley





50g butter





200ml cream





25ml cr猫me fra卯che





4 tomatoes 鈥?skinned, seeded and diced





1 cucumber 鈥?skinned, seeded and diced





Lemon juice





Extra virgin olive oil





Method for the Pur茅e





Place the fennel and butter over a low heat. Cover with a lid and cook gently without colouring until soft.





Add the cream and reduce by half. Season and process in a blender until smooth.





At the last minute add the herbs and cr猫me fra卯che. Adjust the seasoning. Keep warm





Meanwhile pan fry the salmon in a little olive oil until crisp 鈥?about 4 minutes. Finish with lemon juice.





Serve with the warm fennel pur茅e, tomato and cucumber salad and extra virgin olive oil.











Seafood is perfect for any occasion and of course the added bonus is that seafood recipes are easy to prepare and very versatile.