Food and Beverage

Curried Orzo And Chicken Salad

2011-06-13T06:04:00.000-07:00

1 Whole Boneless Skinless Chicken Breasts -- cooked and
chopped

1 1/2 Cups Orzo raw
1 Tablespoon Unsalted Butter
2 Teaspoons Curry
2 Cups Chicken Broth
1/2 Cup Cucumber peel/seed/dice
1/2 Green Pepper diced
2 Scallions sliced
1/3 Cup Raw Peas
6 Oz. Jar Marinated Artichoke Hearts -- undrained
1/4 Cup Mayonnaise

Brown the orzo in the butter. Add the curry powder and the broth and
boil until the pasta is cooked. Drain (if necessary) and chill. Mix
the vegetables and the pasta together. Combine the mayonnaise and the
artichoke liquid together to make a dressing. Toss the pasta and the
dressing together. Add the chicken and serve.

Curried Chicken Salad

2011-06-13T06:02:00.001-07:00

Curried Chicken Salad

1/2 cup mayonnaise
1 teaspoon fresh lemon juice
2 tablespoons curry powder
2 cups cooked chicken -- chopped
1/4 cup diced celery
1/2 cup Thompson seedless grapes -- halved
1/4 cup almond slivers
Blend mayonnaise, lemon juice, and curry powder. Mix into
remaining ingredients. Chill at least one hour before serving.

Curried Chicken and Bow Tie Pasta Salad

2011-06-13T06:01:00.000-07:00

Curried Chicken and Bow Tie Pasta Salad Ingredients

6 each peppercorns
1 each bay leaf
1 each parsley stalk
1 each sprig of fresh thyme
1 each onion
1 each carrot
1 each celery stalk
Green pepper -- finely shred
Red pepper -- finely shred
Yellow pepper -- finely shred
8 ounces Bow tie pasta -- cooked
1 each Salt
1 each Pepper

curry flavoring

*small onion finely diced
2 teaspoons *vegetable oil
1 tablespoon *curry powder
1/2 cup *white wine
2 tablespoons *water
------curry mayonnaise------
1 1/2 cups Mayonnaise
2 tablespoons Warm water
3 tablespoons Curry flavoring (above)
1 each Pepper
1 each Salt

Curried Chicken and Bow Tie Pasta Salad - Poach chicken by placing in a large pot with enough cold water to barely cover. Add peppercorns, bay leaf, parsley, thyme and one each:onion, carrot and celery cut into quarters. Bring to a bare boil with
lid on; reduce heat to low and simmer for 50 minutes.
Cool in poaching liquid, then drain, skin and shred. To make curry
flavoring, soften diced onion in hot oil, then add curry powder and
cook over medium-high heat for a further 3 minutes. Add wine and water.
Boil rapidly until reduced to about 3 tablespoons.
Strain and let cool. Prepare curry mayonnaise by combining all
ingredients until smooth. Place peppers in a large bowl (reserving a
little for garnish), with chicken, pasta, salt, pepper and curry
mayonnaise.

Mix gently until well- coated. If mayonnaise mixture is too thick, add
warm water gradually until a smooth consistency is attained.
Place a portion of salad on bed of spinach and sprinkle reserved
peppers on top. Assemble just before serving, as the mayonnaise quickly
loses its fresh look.

Best Curried Chicken Ingredients and Recipe

2011-06-13T05:52:00.001-07:00

2 quarts Water
4 (4 Oz.) Boneless -- Skinned
Chicken Breasts
3/4 cup Plain Yogurt
1 tablespoon Lime Juice
1 tablespoon Honey
1 teaspoon Curry Powder
1/8 teaspoon Salt
1/2 teaspoon Pepper
1 cup Peeled Cubed Mango -- Papaya
OR Pineapple
4 Lettuce Leaves
Bring Water To A Boil in A Medium Saucepan. Add Chicken. Reduce Heat
& Simmer 15 Min. OR Until Chicken Is Tender. Remove Chicken & Let
Cool. Cut Into 1/2 in. Pieces & Set Aside.
Combine Yogurt, Lime Juice, Honey, Curry Powder, Salt & Pepper in A
Medium Bowl. Mix Well. Add Mango & Reserved Chicken. Toss Well.
Spoon Salad Onto Lettuce Lined Individual Serving Plates.

CUMIN CRUSTED CHICKEN SALAD

2011-06-13T05:51:00.000-07:00

1/4 cup Chopped Tomato
3 tablespoons Peeled -- Chopped Cucumber
3 tablespoons Chopped Green Pepper
1 tablespoon Chopped Purple Onion
1 small Jalapeno Pepper Chopped
1 tablespoon Ground Cumin
1 teaspoon Pepper
4 (4 Oz. ) Chicken Breasts
Boned And Skinned
1 tablespoon Red Wine Vinegar
Cherry Tomatoes (Optional)
Fresh Basil (Optional)
Combine Tomato, Cucumber, Green Pepper, Purple Onion & Jalapeno Pepper
in A Small Bowl & Set Aside. Combine Cumin & Pepper. Rub All Sides Of
Chicken Breasts With This. Place A Large Cast Iron Skillet Over Medium
High Heat Until Hot. Add Chicken & Cook 6 Min. On Each Side OR Until
Tender. Remove From Skillet, Reserving Drippings in Skillet. Set
Chicken Aside.
Add Vinegar To Pan Drippings & Cook 2 Min, Stirring Constantly. Pour
Over Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each
Chicken Breast Diagonally Across Grain & Arrangeon Individual Serving
Plates. Serve With Reserved Vegetable Mixture. Garnish Each Serving
With Cherry Tomatoes & Basil.

Cucumber Relish Salad Recipe

2011-06-13T05:49:00.001-07:00

2 each Cucumbers -- medium
1 1/2 tablespoons Sugar
1 1/2 tablespoons Cider vinegar
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/2 cup Sour cream
1 tablespoon Parsley; fresh -- minced
Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt
and pepper. Marinate for 20 minutes, drain off liquid, and toss
lightly with sour cream. Top with minced parsley.

Corned beef and cabbage recipe

2011-03-16T11:49:00.000-07:00

Corned beef and cabbage recipe you know guy's some people called this as the best recipes why because some people love to eat the corned beef and cabbage slow cooker and it might be considered as the best food in America . In the trending topic also this was the highlights one search by the people and this was corned beef and cabbage.

No one dish defines St. Patrick's Day quite like corned beef and cabbage.

However, controversy surrounds the dish's St. Patty's origins. As Francis Lam explains at Salon, corned beef and cabbage is hardly an Irish tradition.

While the Irish certainly cooked corned beef, it was actually bacon (more like ham) and cabbage that was a yearly tradition. However, the move to America may have changed that for many Irish-Americans.

So, tomorrow is March 17th and I am just now getting a post up about St. Patrick’s Day. The truth is we don’t really do anything for St. Patrick’s Day, however I do usually take advantage of the sales during March for corned beef.

My husband loves corned beef and March is really the only time of year that I buy it because I can usually find it on sale for a good price.

The last few weeks I have been watching the ads in my area for a sale on it, but no one has had it on sale so far this month. I was beginning to think that it was not going to go on sale this year, but today, the day before St. Patrick’s Day, I saw it in this week’s ad.

You would think the stores would have timed that better and had it on sale last week, but at least they did finally have a good price on it.

This means that my husband will get corned beef this week. Will we eat it tomorrow, probably not, since I doubt I will make it to the store until later this week, but he will get corned beef at least sometime this week. He will be glad about that.

I never thought that I liked corned beef until last year when I found the trick to making corned beef that I like and I am looking forward to making it again this week. If you need an easy corned beef recipe, it is a good one.

Corned beef and cabbage slaw sliders
Serves 6

1/2 cup light mayonnaise
1 tablespoon coarse-grain mustard
1/4 red onion, grated
1 tablespoon cider vinegar
Salt and ground black pepper
2 cups finely grated cabbage (about 1/4 head) finely shredded
1 package (16 count dozen small party rolls, split 1 pound thinly sliced deli corned beef

Adjust oven rack to lower-middle position and heat oven to 300 degrees F. Mix mayonnaise, mustard, and red onion in a small bowl. Add 1/4 cup of the mayonnaise mixture, along with vinegar and salt and pepper to taste, to cabbage in a medium bowl; set aside.

Spread split rolls with remaining mayonnaise mixture. Place a portion of corned beef on each roll bottom, top with slaw, and cap with roll top. Bake until just warm, 5 to 7 minutes. Serve.

Baked potato chips with paprika and garlic
Serves 4

1 pound new red potatoes, sliced thin and thoroughly patted dry
2 tablespoons olive oil 2 teaspoons paprika (smoked if you can find it)
1 teaspoon garlic powder Kosher salt

Toss potatoes with oil, paprika, and garlic powder; arrange in a single layer in an 18- by 12-inch rimmed baking pan. Set pan in cold oven on bottom oven rack and heat oven to 400 degrees F. Bake until potatoes are golden brown, 20 to 25 minutes.

Remove pan from oven and turn off heat. Generously sprinkle potatoes with salt and return to oven to brown further and crisp up, about 10 minutes longer. Serve!

Pam Anderson, Sharon Anderson, and Maggy Keet blog together at Three Many Cooks.

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it.

Best Pesara Vada For Diet

2010-07-04T09:15:00.000-07:00

Best Pesara Vada Ingredients

250g green gram
25g ginger
5 green chilies
1 tsp cumin seeds
2 onions, chopped
2 sprigs curry leaves
oil for frying
salt to taste

Best Pesara Vada Method for Cooking

Wash the green gram and soak in water overnight. Drain all the water and blend them for
25-30 seconds. These should not be blended to fine paste.
To this batter, add chopped green chilies, onions, ginger pieces, cumin seeds, curry
leaves, salt and mix well
Heat oil in a pan, place the batter on your palm, form an oval shape, insert your finger to
form a hole in the middle of the batter and drop into the oil.
Fry them on both sides until golden brown in color and crispy.
Serve hot with any chutney.

Medhu Vada Recipe , best for diet

2010-07-04T09:13:00.000-07:00

Medhu Vada Recipe Ingredients

4 cups urad dal
1 cup ordinary rice
1 tsp. ginger grated
1 tbsp. coconut grated coarsely
8-10 whole pepper corns
1 tsp. cumin seeds
salt to taste
oil to deep fry

Medhu Vada Cooking Method

Wash and soak dal and rice together in plenty of water overnight. Drain, grind to a soft
batter, a fine grain should be felt in it.
Do not make the batter thin. It should be thick enough to shape vadas.
Add all ingredients and beat well with hand to incorporate air.
Heat oil, wet palm and take an idli sized lump on fingers palm side up.
Make a hole in the middle with thumb.
Slip gently into hot oil, repeat for more.
Or use a medhu vada press.
Fry 5-6 at a time on medium flame.
Drain, serve hot with chutney and sambar, or accompany with idli.

Wheat Superb Rolls Recipe , for healthy diet

2010-07-02T02:17:00.000-07:00

Wheat Superb Rolls Ingredients

¾ cup cold water plus 2 Tablesps (very important)
6 Tablesps butter (¾ stick)
¾ cup vital wheat gluten flour
1/2 cup stone ground whole-wheat flour
trace of salt (two light shakes or to taste)
3 eggs *
1 egg white

Wheat Superb Rolls Cooking Guide

Preheat oven to 420F. Have ready one large, nonstick, heavy-gauge metal
cookie sheet. Put the water and the butter in a heavy 2-quart saucepan, preferably with
a rounded bottom, over medium heat. Occasionally stir the mixture while you wait for
the butter to melt.
Meanwhile, thoroughly combine the two flours, and a pinch of salt in a mediummixing
bowl.
As soon as the butter has melted and the mixture begins to simmer, add the dry
mix all at once, and stir vigorously with a wooden spoon. Within just a few seconds, the
dough will become smooth and leave the bottom and sides of the pan. Keep stirring
until no flour shows. Cook for about 10 seconds longer and remove from heat.
Put the hot saucepan on a cold burner or other safe surface. Stir in the eggs,
one at a time, mixing well after each addition. At first the dough will appear lumpy.
When the whole eggs have been added, the dough will be smooth. It should be creamy
and hold peaks with almost no settling. Work in the egg white. Now the dough will be
just right; it will still hold its shape, but in softer peaks. It should form mounds that do
not spread on the cookie sheet, but sink back and broaden out slightly. Occasionally,
you may need to make a judgment call. Depending on the size of the eggs, the dough
may be sufficiently soft even before you add the final egg white. In that case, omit the
egg white or add it by the Tablesp. The right consistency makes the best rolls. Dough
that is too stiff results in smaller rolls; dough that is too soft (i.e., spreads out wide on
the cookie sheet) may result in flat rolls.
If you like, use your electric mixer to work in the eggs. Simply transfer the hot
dough from the saucepan to the mixer bowl and beat in the eggs, one at a time. Do not
over beat because if you do, the rolls may develop large air pockets. Use a flat beater if
you have one.
Put spoonfuls of dough on the cookie sheet, choosing the size you prefer. Use
large Teasps or even soupspoons to drop the dough. Place them fairly close together.
Bake the rolls for about 25 to 28 minutes or until they are golden brown and
crusty on top. Promptly freeze rolls that you do not plan to use the day they are baked.
Take them out of the bag to thaw at room temperature. You can also put the frozen
rolls in the oven, set at 350F (no need to pre-heat), and bake for 5 minutes. You can toast rolls (slice in half), but you need a wide-slot toaster or toaster oven. The rolls toast
rapidly, so use the lowest setting.
Save unused rolls in a dry place until rock hard. They will be used for
Magnificent Bread Crumbs.

Best Manchurian Dosa For Breakfast

2010-06-21T21:39:00.000-07:00

Best Manchurian Dosa Ingredients:

2/1150 gms urad dal (black gram)
500 gms rice
10 gms methi (fenugreek) seeds
50 gms chana dal (bengal gram)
250 gms carrots
150 gms beans
100 gms green peas
5-6 green chilies, chopped
150 gms spring
(green) onions
chopped
50 gms oil

3-4 garlic cloves
finely chopped
a small piece of ginger
finely chopped
2 tsp soya sauce
1 tsp chili sauce
1/4tsp ajinomoto
2 tsp corn flour
few coriander leaves
chopped
salt to taste

Best Manchurian Dosa Cooking Guide

Soak urad dal, rice, methi seeds, chana dal in water for 1-2 hours. Drain the water and
grind to a smooth paste. Keep aside for 6-8 hours until it gets fermented.
Cut the carrots, and beans into small pieces and boil until they are tender along with
green peas. Drain the water and keep aside.
Heat oil in a pan and fry the chopped green chilies, ginger and garlic pieces. Also add
boiled carrots, beans, green peas, soya sauce, ajinomoto, chili sauce, little water and
cook for a while.
Mix little water to the corn flour and mix well. Add this to the above carrots mixture and mix
well. Sprinkle green onions and coriander leaves and remove from heat. The manchurian
curry is ready.
Heat non-stick dosa pan and rub the pan with wet cloth. Now make dosas from the above
dosa batter. Add the curry on the top and spread throughout the dosa. Sprinkle little oil,
roll the dosa and remove. Repeat for the remaining dosas.

Babka in the Bread

2010-06-12T01:35:00.000-07:00

Babka in the Bread Ingredients

Bread
1/2 cup Egg Beaters® 99% egg substitute (or 2 eggs)
2 tablespoons milk
1 large ripe banana, broken into 1−inch pieces
1 1/2 tablespoons butter
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons salt
3 cups bread flour
2 1/4 teaspoons bread machine yeast
Filling
1 1/2 tablespoons softened butter
3 tablespoons brown sugar
3/4 teaspoon ground cinnamon
3 tablespoons chopped pecans (or walnuts)

Babka in the Bread Cooking Tips

Put the dough ingredients in the bread pan in the order suggested by your bread machine instructions.
Set for white bread, dough stage. Press start.
When the dough is ready, turn it out onto a lightly floured board and punch it down. Let it rest a for a
few minutes. Roll the dough into a rectangle no more than 9 inches wide, or the length of your loaf pan.
Spread the softened butter over the dough.
In a small bowl, combine the the brown sugar, cinnamon and nuts. Sprinkle the cinnamon mixture
evenly over the dough. Roll up the dough, jellyroll fashion, starting with the short, 9−inch side, forming
a loaf; pinch the edge to seal.
Spray a 9 1/2−inch loaf pan with no−stick spray. Place the shaped loaf in the pan, seam side down.
Cover and let rise in a warm place until the loaf has doubled in size, about 1 hour. Preheat the oven to
350 degrees F.
Bake the loaf in the preheated 350 degree F oven for 30 to 45 minutes or until the loaf is golden brown.
Turn out of the pan and place on a wire rack to cool.
Yield: 1 (1 1/2−pound) loaf
Serving Ideas : Delicious served with butter and strawberry fruit spread!

Source : The Bread
Baker Bible Book

Apple Roquefort Bread

2010-06-12T01:31:00.000-07:00

Apple Roquefort Bread Ingredients

3/4 cup apple juice
1/3 cup crumbled Roquefort cheese
1 tablespoon shortening
1 1/3 cups whole wheat flour
2/3 cup bread flour
2 teaspoons brown sugar
1/2 teaspoon salt
1 teaspoon active dry yeas

Apple Roquefort Bread Cooking Tips

Add the ingredients to the bread machine as directed by the manufacturer. Add the cheese and juice
together. If possible, use the light crust setting for best results.

Crab Lorenzo Recipes

2010-01-24T07:23:00.001-08:00

Crab Lorenzo Recipes

Crab Lorenzo Recipes Ingredients

4 large mushrooms, minced
1 shallot, minced
1 centiliter garlic, minced
1/2 stick butter
1/2 cup flour
3 cup half and half
2 tablespoon chives, chpd
1 large bay leaf
1 tablespoon worcestershire sauce
1/4 cup white wine
1 salt and pepper
3/4 lb crabmeat
6 slice french bread, toasted, to 8
1 1/2 cup hollandaise sauce
1 parsley, chpd, garnish
1 lemon slices, garnish

Crab Lorenzo Recipes cooking tips

Arthur's, Dallas, TX Saute mushrooms, shallots, and garlic in butter until
transparent. Remove from heat and mix in flour. Over low heat, slowly stir
in half and half. Cook until smooth, 3-4 mins. Add chives, bay leaf,
Worcestershire sauce, wine, salt, and pepper to taste. Bring to boil.
Simmer 30 mins. Remove bay leaf. Add crabmeat and cook 3-4 mins. Arrange
toast slices on heatproof platter. Spoon hot crabmeat mixture over toast.
Cover with hollandaise sauce. Broil until lightly browned, 1-2 mins.
Garnish with parsley and lemon Crab Lorenzo Recipes.

Crab In Ginger Sauce recipes

2010-01-24T07:21:00.001-08:00

Crab In Ginger Sauce recipes

Crab In Ginger Sauce recipes Ingredients

2 ready-to-cook whole hard-shell crabs
8 green onions
1 small red pepper
1 piece (about 4x1-inch or 1ox2.5 cm); fresh ginger ro
3/4 cup (180 ml) water
2 1/2 tablespoon (37 ml) dry sherry
1 teaspoon (5 ml) sugar
1 teaspoon (5 ml) instant chicken bouillon gra; nules
2 teaspoon (10 ml) soy sauce
2 teaspoon (10 ml) cornstarch
2 tablespoon (30 ml) vegetable oil
1/2 teaspoon (2 ml) sesame oil
1 rinse crabs with water.

Crab In Ginger Sauce recipes cooking tips

gently pull; away round hard top. With small sharp knife gently cut away the gray spongy tissue
and discard. Rinse crabs with water. 2. Cut off claws and legs.
Pound claws lightly with back of cleaver to break shell. Chop down
center of crabs to cut body in half. Cut each half crosswise into 3
pieces. 3. Cut onions into 1-inch (2.5 cm) pieces. Remove seeds from
pepper. Cut pepper into thin strips. Pare ginger root. Cut ginger
into thin slices, then cut the slices into very thin strips. 4.
Combine 1/2 cup (125 mL) of the water, the sherry, sugar, bouillon
and soy sauce. Combine remaining 1/4 cup (60 mL) water and the
cornstarch. Blend well. 5. Heat vegetable and sesame oils in wok over
medium heat. Stir- fry ginger in the oils for 1 minute. Add cut up
crabs. Stir-fry for 1 minute. 6. Add sherry mixture and pepper to
crab. Stir-fry over high heat until liquid boils. Reduce heat to low.
Simmer covered for 4 minutes. Uncover and stir in cornstarch mixture.
Cook until sauce thickens. Add onions. Cook and stir for 1 minute.
Makes 4 to 6 servings Crab In Ginger Sauce recipes.

Crab Imperial Recipes

2010-01-24T07:16:00.001-08:00

Crab Imperial Recipes

Crab Imperial Recipes Ingredients

1 lb crab meat; pref. backfin
2 tablespoon butter or margarine
2 tablespoon flour
3/4 cup milk
1 egg; beaten
1 egg; hard-cooked, sieved
6 drop worcestershire sauce
1 tablespoon mayonnaise
1/2 teaspoon mustard, dry
1/2 teaspoon parsley flakes
1/4 teaspoon seafood seasoning
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup bread crumbs
1/2 cup margarine; melted
1 pimiento; for garnish

Crab Imperial Recipes cooking process

Remove cartilage from crab meat; put crab meat in a large mixing
bowl. Melt 2 tablespoons margarine over low heat; add flour, stirring
to make a paste. Add milk; cook slowly, stirring constantly, until
sauce is thickened. Set aside 6 tablespoons white sauce. Add
remaining sauce to crab meat in bowl, along with raw egg, hard-cooked
egg, Worcestershire sauce, mayonnaise, mustard, parsley flakes,
seafood seasoning, salt and pepper; mix gently but thoroughly. Put
crab meat mixture into 6 baking shells or ramekins; top each shell
with bread crumbs, melted margarine and reserved white sauce. Add
pimiento strips for garnish. Bake in preheated 350 F. oven 20
minutes, or until browned on top Crab Imperial Recipes.

Crab Gratin Recipes

2010-01-24T07:14:00.001-08:00

Crab Gratin Recipes

Crab Gratin Recipes Ingredients

6 oz linguine,dry
1/4 lb mushrooms,sliced
1 tablespoon lemon juice
1/4 cup water
3 tablespoon flour
2 cup clam juice
2 tablespoon additional lemon juice
1/2 cup white wine
1/4 teaspoon ground coriander
1/4 teaspoon dried tarragon,crumbled
1/4 teaspoon ground black pepper
1/2 teaspoon soy sauce
2 tablespoon heavy cream
1/4 cup chopped parsley
1/2 cup chopped tomatoes
12 oz crabmeat,picked over to remove cart; ilage
1/2 tablespoon plain bread crumbs

Crab Gratin Recipes cooking tips

Preheat oven to 375 degrees.Follow package directions to prepare
linguine.Cook just until al dente,still slightly firm. Drain at
once.Cook under cold running water and put aside to drain
thoroughly.Place in a mixing bowl.
Put mushrooms in a small pot.Sprinkle with 1 tablespoon of lemon
juice.Add water.Place aluminum foil directly over mushrooms.Cover pot
with a lid.Place on high heat.Cook for about 1 minute just until
steam begins to escape from pot.With a skimmer,transfer mushrooms to
a dish.Reserve juices.There will be about 1/4 cup.
Put flour in a 3 to 4 cup saucepan and stir in a little clam juice to
make a smooth paste.Stir in remaining clam juice,lemon juice,white
wine and reserved mushroom juice.Season with coriander,tarragon,black
pepper and soy sauce.Place over medium heat and bring liquid to a
simmer,stirring constantly.Cook and stir until mixture thickens,about
3 to 4 minutes.Stir in heavy cream,then parsley and tomatoes.There
will be about 2 1/2 cups.
Lightly oil a 6 cup gratin dish.Add mushrooms to the pasta. Pour half
the sauce over the pasta mixture.Mix well.Scrape into gratin dish and
pat linguine into a smooth layer.Gently, mix remaining sauce with
crabmeat and spoon over the linguine. Sprinkle bread crumbs over
top.Bake for 15 minutes or until thoroughly heated through.If the top
has not browned,slip under the broiler for a brief minute.Serve
directly from gratin dish. Serves 4 Crab Gratin Recipes.

Crab Fried Rice With Nam Prik Sauce Recipes

2010-01-24T07:09:00.001-08:00

Crab Fried Rice With Nam Prik Sauce Recipes

Crab Fried Rice With Nam Prik Sauce Recipes Ingredients

2 tablespoon peanut oil
1 medium onion, minced
2 cloves garlic, minced
3 cup cooked white rice
8 oz white crab meat
1 tablespoon fish sauce
2 eggs
3 green onions, sliced lime wedges

Crab Fried Rice With Nam Prik Sauce Recipes cooking tips

Heat oil in a wok, add the onion and garlic, and stir fry for a
minute on high heat. Add the rice, crabmeat, and fish sauce and
heat. Push the rice mixture to the side. Add the eggs to the center
and while stirring continuously, cook until the eggs are half done
and then stir the rice into the eggs. Add the green onions just
before removing from the heat. The cooking is a 5 minute process.
Squeeze fresh lime over the finished product and add Nam Prik sauce as
necessary to individual plates Crab Fried Rice With Nam Prik Sauce Recipes.

Crab Fried Rice - Khao Pad Poo Recipes

2010-01-24T07:04:00.001-08:00

Crab Fried Rice - Khao Pad Poo Recipes

Crab Fried Rice - Khao Pad Poo Recipes Ingredients

2 tablespoon oil
1 chopped garlic clove
1 cup cooked crabmeat
2 beaten eggs
3 cup cooked rice
2 tablespoon maggi seasoning
2 tablespoon fish sauce (nam pla)
2 tablespoon sugar
1/4 cup fish sauce (nam pla)
5 finely chopped green thai peppers; (prik kee noo)
1 sliced tomato
1/2 cup sliced cucumber
1 cilantro/coriander leaves
4 lemons, cut in wedges

Crab Fried Rice - Khao Pad Poo Recipes cooking tips

A delicious accompaniment for any dish. Vary the number of chili
peppers in the sauce according to personal taste Crab Fried Rice - Khao Pad Poo Recipes.

2010-01-24T07:02:00.001-08:00

Crab Fondue Recipes

Crab Fondue Recipes Ingredients

3 can crabmeat
24 oz cream cheese
2 teaspoon prepared mustard
2/3 cup white wine
1 small onion, diced
1 teaspoon powdered sugar
1 dash seasoned salt
1/2 cup mayonnaise
1 loaf french bread, cut
1 into 1 cubes

Crab Fondue Recipes cooking tips

Combine all ingredients except the French bread in a pan. Stir, over
low heat, until the cheese melts and all ingredients are well mixed.
Serve over a low flame. Use the bread cubes as dippers Crab Fondue Recipes.

Crab Filling Recipes

2010-01-24T06:59:00.001-08:00

Crab Filling Recipes

Crab Filling Recipes Ingredients

1/2 cup butter or margarine
1/2 cup green onion,minced
2 lb crabmeat,fresh lumb
1 salt to taste
1 white pepper to taste
1 pinch garlic powder(opt)
1/2 cup dry vermouth

Crab Filling Recipes cooking process

1. Melt butter in skillet; stir in green onions and crabmeat.#
2. Mix lightly and cook a few minutes; add seasonings.#
3. Add vermouth and boil rapidly until liquid is almost evaporated.#
4. Scrape from skillet into bowl Crab Filling Recipes.

Crab Custard With Lemon Butter Sauce Recipes

2010-01-24T06:57:00.001-08:00

Crab Custard With Lemon Butter Sauce Recipes

Crab Custard With Lemon Butter Sauce Recipes Ingredients

1 brocolli; bunch, medium cut into
1/2 lb crab meat; fresh or frozen trimmed o
3 eggs
3/4 cup whipping cream
3/4 cup milk salt & ground white pepper
1 pinch nutmeg, ground
1/2 cup white wine
1 shallot, dry; finely chopped
1 cup butter; cut in pieces
1/4 cup whipping cream
1 lemon; juice

Crab Custard With Lemon Butter Sauce Recipes cooking tips

In this recipe Quebec snow crab is combined with brocolli, oven-poached
and served on a sauce, nouveau cuisine fashion. This appetizer is the
creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary
French restaurant located in an old stone mill in the village of St.
Laurent on Ile d'Orleans. Ramekins can be filled ahead and oven poached at
the last minute, or you can reheat the cooked flan in a microwave oven for
about 2 minutes at Medium (50 percent).
Cook brocolli florets in boiling salted water just until tender-crisp;
drain. Generously brush 6 to 8 ramekin or custard cups with melted butter.
Divide crab meat with brocolli among the ramekins. In a bowl, whisk
together the eggs, cream and milk; season with salt, pepper and nutmeg.
Fill ramekins three-quarters full with the custard and set in a shallow
panof hot water. Oven poach for 1 hour at 325F or until set. (A knife
insertedin centre should come out clean.)
Make Lemon Butter Sauce and pour onto 6 to 8 serving plates. Run a
knife around the edge of each ramekin and unmold onto sauce.
Lemon Butter Sauce:
In small saucepan, heat wine and chopped shallot. Bring to a boil
and reduce over medium-high heat until only 2 tablespoons of liquid
remain. Reduce heat to low and whisk in butter, a few pieces at a time,
until sauceis smooth and all the butter is incorporated. Whisk in cream and
lemon juice. Keep warm in the top of a double boiler set over hot
water until serving time. MAKES: about 1 1/2 CUPS SAUCE Crab Custard With Lemon Butter Sauce Recipes.

Crab Crepes En Casserole Recipes

2010-01-24T06:54:00.001-08:00

Crab Crepes En Casserole Recipes

Crab Crepes En Casserole Recipes Ingredients

1/3 cup scallion; chopped
1/2 cup mushrooms, fresh; sliced
1/2 teaspoon thyme, whole, dried
1 tablespoon margarine; melted
1 1/2 teaspoon flour
1/4 cup skim milk; , plus 2 t
2 tablespoon dry white wine
1/2 lb crabmeat, lump; drained & flaked
1 tablespoon parsley, fresh; chopped
1 1/2 teaspoon lemon juice
1/8 teaspoon dry mustard
1/8 teaspoon salt
1 pinch red pepper
8 crepes

Crab Crepes En Casserole Recipes cooking tips

Saute green onions, mushrooms, & thyme in margarine in a skillet until
tender. Reduce heat to low, & add flour. Cook 1 min, stir constantly.
Gradually add milk & wine; cook over med heat, stirring constantly,
until thickened and bubbly. Remove from heat; stir in crabmeat,
parsley, lemon juice, mustard, salt and red pepper Crab Crepes En Casserole Recipes.

Crab Combination Soup Recipes

2010-01-24T06:52:00.001-08:00

Crab Combination Soup Recipes

Crab Combination Soup Recipes Ingredients

1 oz dried mushrooms
1 boiling water
6 oz fresh or thawed frozen
1 crabmeat
4 oz frozen sea scallops
1/2 cup drained whole or sliced
1 bamboo shoots (1/2 of 8 oz
1 can)
8 green onions
1 teaspoon vegetable oil
1 egg, slightly beaten
6 cup chicken broth
1/2 teaspoon grated pared fresh ginger
1 root
3 tablespoon cornstarch
6 tablespoon water
1 1/2 tablespoon rice wine (or dry sherry)
4 teaspoon soy sauce
2 egg whites

Crab Combination Soup Recipes cooking process

1. Place mushrooms in bowl and cover with boiling water. Let stand 30
minutes. Drain. Remove and discard stems. Cut caps into thin slices.
2. Flake crabmeat. Rinse scallops with water, drain and cut into thin
slices. Cut bamboo shoots into thing strips. Chop green onions.
3. Heat oil in small omelet or crepe pan. Add eggs and tilt pan so
egg completely covers bottom. Cook over medium-high heat until egg
is set. Loosen edges and turn omelet over to cook other side. Remove
from pan, roll up and cut into thing strips.
4. Pour broth into 3-quart saucepan. Cook over high heat until broth
boils. Stir in mushrooms, crabmeat, scallops, bamboo shoots, onions,
sliced egg, ginger and pepper. Return soup to boil.
5. Combine cornstarch, 4 tablespoons of the water, the wine and soy
sauce.
Stir mixture into soup. Return soup to boil.
6. Beat egg whites and remaining 2 tablespoons water. Drizzle egg
whites slowly into soup while stirring soup vigorously Crab Combination Soup Recipes.

Crab Casserole Recipes

2010-01-24T06:50:00.001-08:00

Crab Casserole Recipes

Crab Casserole Recipes Ingredients

1 lb crabmeat
2 each eggs, separated & beaten
1 1/2 cup white sauce
1 parsley or green pepper
1/2 teaspoon tabasco
1 salt/pepper to taste

Crab Casserole Recipes cooking tips

Separate the eggs. Add beaten yolks to white sauce.
Mix all ingredients and fold in egg whites. Bake in
375 degree oven until brown, about 20 minutes Crab Casserole Recipes.

Crab Calzone Recipes

2010-01-24T06:48:00.001-08:00

Crab Calzone Recipes

Crab Calzone Recipes Ingredients

1 pkg hot roll mix
1 1/4 cup hot water
2 tablespoon vegetable oil
1 cup ricotta cheese
1 cup grated mozzarella cheese
8 oz cream cheese; softened
1/2 lb crab meat
4 green onions; chopped
1 garlic clove; minced fine
1 small can chopped olives
1 tablespoon chopped parsley; or... dried parsley

Crab Calzone Recipes cooking tips

In large bowl, combine flour mixture and yeast from hot roll mix.
Stir in water and oil until moistened. Turn dough out onto lightly
floured surface. With greased hands, shape into ball and knead dough
3 minutes or until no longer sticky. Divide dough into 10 equal parts
and cover loosely with plastic wrap and cloth towel.
In medium bowl, combine remaining ingredients and mix well. On lightly
floured surface, roll each ball of dough to an eight inch circle.
Spoon 1/3 cup filling over half of dough to within 1" of edge. Brush
edge with water. Fold dough in half over filling, press edges to seal
and flute decoratively. Place on greased cookie sheet, and brush with
oil. Bake 400 degrees F. for 25-30 minutes, or until brown Crab Calzone Recipes.

Crab Cakes With Pasilla Chili Aioli Recipes

2010-01-24T06:46:00.001-08:00

Crab Cakes With Pasilla Chili Aioli Recipes

Crab Cakes With Pasilla Chili Aioli Recipes Ingredients

1/2 lb shelled cooked crab
1/2 cup mayonnaise
1/2 cup minced carrots
1/2 cup minced celery
1 1/2 teaspoon lemon juice
1 salt
1 pepper
1 cayenne
2 white bread slices
1 tablespoon salad oil
1 fresh cilantro sprigs
1 large dried pasilla chili
1 can sliced pimientos (4 oz)
1 tablespoon olive oil
1 chopped garlic clove
3 tablespoon dry white wine
1 teaspoon lemon juice
1/4 cup chicken broth
1/4 cup mayonnaise
1 salt
1 pepper

Crab Cakes With Pasilla Chili Aioli Recipes cooking tips

1. Mix crab, mayonnaise, carrots, celery, and lemon juice. Add salt
and pepper and cayenne to taste.
2. Tear bread into chunks; whirl in a blender or food processor until
crumbs form; mound crumbs on a plate. Drop 1/4-cup portions crab
mixture into crumbs, and sprinkle crumbs over top; pat into
1/2"-thick cakes.
3. Place a 10-12" nonstick frying pan over medium heat. Lightly coat
pan with oil and cook cakes, using a wide spatula to turn once, until
browned on both sides, about 4 minutes total.
4. Place cakes on salad plates; keep warm. Garnish with cilantro. Add
aioli to taste.
1. Remove and discard stems and seeds from dried pasilla; rinse
chili. With scissors, cut the chili in 1/2" pieces.
2. Drain pimientos; pat dry.
3. In a 10-12" frying pan combine olive oil, chili, pimientos and
garlic. Stir over medium heat for 2 minutes. Add wine and lemon
juice. Stir over high heat until most of the liquid evaporates, about
1 minute. Add chicken broth; boil, uncovered, until liquid is reduced
to 1/4 cup, about 2 minutes. Let cool.
4. Whirl mixture in a blender or food processor with mayonnaise until
smoothly pureed. Add salt and pepper to taste. Makes 1/2 cup Crab Cakes With Pasilla Chili Aioli Recipes.

Crab Cakes Maryland Recipes

2010-01-24T06:41:00.001-08:00

Crab Cakes Maryland Recipes

Crab Cakes Maryland Recipes Ingredients

2 tablespoon chopped fresh parsley
1 teaspoon dry mustard
1 teaspoon worcestershire sauce
1 teaspoon louisiana hot sauce
2 eggs (beaten)
2 tablespoon mayonnaise
1 lb cooked crab (flaked)
1/2 cup cracker crumbs
1 salt & pepper to taste
1 flour for dredging

Crab Cakes Maryland Recipes cooking process

Mix the parsley, dry mustard, Worcestershire sauce and hot sauce, eggs,
andmayonnaise together. Add the crab and crumbs, and season with salt and
pepper to taste. Divide the mixture into 8 cakes and dredge in flour.
Thesecan be deep fried at 375 to 380 deg. for 2-3 min. or until golden
brown. Oryou may pan fry them on both sides in butter Crab Cakes Maryland Recipes.

Crab Cakes #2 Recipes

2010-01-24T06:39:00.001-08:00

Crab Cakes #2 Recipes

Crab Cakes #2 Recipes Ingredients

3/4 lb cooked crab meat, shredded
1 cup bread cubes
2 small eggs
1 1/2 teaspoon french mustard
1 tablespoon worcestershire sauce
1/2 teaspoon old bay seasoning or salt
1/2 teaspoon pepper

Crab Cakes #2 Recipes cooking tips

Brush cooking surfaces with butter or margarine. Combine all
ingredients and place in triangular pockets. Lower lid, latch in top
position and cook 4-6 minutes or until done Crab Cakes #2 Recipes.

Crab Cakes Recipes

2010-01-24T06:37:00.001-08:00

Crab Cakes Recipes

Crab Cakes Recipes Ingredients

1 lb backfin crabmeat
1 teaspoon worcestershire sauce
2 tablespoon mayonnaise
1 each egg, beaten
1/4 cup cracker meal
1 garlic to taste
1 pinch cayenne pepper

Crab Cakes Recipes cooking tips

Combine all ingredients and form into small cakes.
Sautee in butter. Serve hot with tarragon sauce Crab Cakes Recipes.

Crab Broccoli Casserole recipes

2010-01-24T06:34:00.001-08:00

Crab Broccoli Casserole recipes

Crab Broccoli Casserole recipes Ingredients

1 each bunch broccoli
2 tablespoon butter
1/2 lb crab meat
1 cup sour cream
1 tablespoon grated lemon peel
2 tablespoon lemon juice
1/4 cup chili sauce (chili salsa)
1 cup cheddar cheese grated
1 each small onion diced
1 dash sea salt
1 dash cayenne

Crab Broccoli Casserole recipes cooking process

Saute broccoli in butter until tender; cut into small pieces. Mix
broccoli with crab meat. Add remaining ingredients and stir. Put into
small oiled baking dish. Bake uncovered at 350 degrees for 20 minutes, or
until cheese is melted and top browned. Serves 4 Crab Broccoli Casserole recipes.

Crab Bisque Recipes

2010-01-24T06:30:00.001-08:00

Crab Bisque Recipes

Crab Bisque Recipes Ingredients

2 tablespoon butter
1 teaspoon onion, finely chopped
1 tablespoon parsley, finely chopped
1 1/2 cup crabmeat, chopped
2 tablespoon flour
2 cup chicken broth
2 cup cream, light
1 pinch cayenne pepper
1 salt

Crab Bisque Recipes cooking tips

In a saucepan, melt the butter. Add the onion and cook slowly until
golden. Add the crabmeat and parsley and cook over low heat stirring
constantly (about 4 minutes). Add the flour, stir to blend and cook
for 3 minutes more. Stir in the chicken broth and simmer gently for
20 minutes. KEEP PAN PARTIALLY COVERED. Add the cream and cayenne
pepper. Heat & add salt to taste. Makes 5 cups Crab Bisque Recipes.

Crab Artichoke Heart and Pasta Casserole Recipes

2010-01-24T06:28:00.001-08:00

Crab Artichoke Heart and Pasta Casserole Recipes

Crab Artichoke Heart and Pasta Casserole Recipes Ingredients

1 stephen ceideburg
1 lb tiny shell noodles
1 shallot, minced
4 green onions, chopped, including gr; een tops
2 tablespoon butter
1 cup chicken stock
1/2 cup dry white wine
1/4 cup marsala or madeira
3/4 cup cream
1/2 cup grated gruyere or other swiss chees; e
1/2 lb crab meat
2 jars marinated artichoke hearts, cu; t in half
1/2 cup chopped flat-leaf parsley
1 salt and pepper to taste
1/4 cup grated parmesan
2 tablespoon bread crumbs

Crab Artichoke Heart and Pasta Casserole Recipes cooking process

Cook shell noodles in large pot of boiling water until tender. Drain.
Melt butter and saute shallot and green onions until soft. Add chicken
stock and white wine. Reduce by halt Stir in Madeira and bring to a
boil, Stir in cream and cook until just thickened.
Add cheese to sauce. Combine sauce with pasta and stir in crab and
artichoke hearts. Add parsley and salt and pepper to taste.
Butter a ceramic casserole and put pasta mixture into it. Preheat
oven to 350 degrees F. Top casserole with grated Parmesan and bread
crumbs and bake 30 to 40 minutes, until heated through and bubbling Crab Artichoke Heart and Pasta Casserole Recipes.

Crab And Asparagus Soup Recipes

2010-01-24T06:26:00.001-08:00

Crab And Asparagus Soup Recipes

Crab And Asparagus Soup Recipes Ingredients

2 teaspoon reduced-calorie margarine
1/3 cup chopped onion
1/3 cup diced celery
2 tablespoon finely chopped carrot
1 garlic clove, minced
1/2 teaspoon minced shallots
1 tablespoon all-purpose flour
2 cup skim milk
1 tablespoon dry sherry
1/2 bay leaf
1/2 teaspoon salt
1/2 teaspoon worcestershire sauce
1/2 teaspoon grated lemon peel
1/8 teaspoon ground white pepper
1/8 teaspoon thyme leaves
3 oz thawed, well drained crabmeat, flak; ed
1/2 cup sliced asparagus spears

Crab And Asparagus Soup Recipes cooking tips

In 1 1/2-quart saucepan heat margarine over medium-high heat until
bubbly; add onion, celery, carrot, garlic, and shallots; saute,
stirring occasionally, until softened, 2 to 3 minutes. Sprinkle with
flour and stir quickly to combine. Gradually add milk, stirring
constantly, and cook until sauce is smooth. Add remaining
ingredients, except crabmeat and asparagus and bring to a boil.
Reduce heat to low and add crabmeat and asparagus. Cover and cook,
stirring occasionally, until soup is thickened and vegetables are
tender, 20 to 30 minutes. Remove and discard bay leaf before serving.
Makes 2 servings Crab And Asparagus Soup Recipes.

Crab and Shrimp Au Gratin Recipes

2010-01-24T06:24:00.001-08:00

Crab and Shrimp Au Gratin Recipes

Crab and Shrimp Au Gratin Recipes Ingredients

4 tablespoon all-purpose flour
1/2 teaspoon pepper
1/3 cup process cheese spread
1 cup cheddar cheese, shredded
1/2 teaspoon salt
2 cup milk
1/8 teaspoon tabasco sauce (or more)
1/4 lb crabmeat
1/2 lb cooked shrimp
1 hot cooked rice

Crab and Shrimp Au Gratin Recipes cooking process

Combine flour, salt, pepper and 1 cup milk. Stir until smooth.
Combine cheese spread and remaining milk in top of double boiler,
cook over hot water until cheese melts. Add flour mixture and hot
sauce to cheese mixture, stir until smooth. Add shrimp and crabmeat.
Pour into a greased 1 1/2 qt. casserole dish and top with shredded
cheese. Bake at 350 F. for 20 minutes Crab and Shrimp Au Gratin Recipes.

Crab and Clam Dip Recipes

2010-01-24T06:22:00.001-08:00

Crab and Clam Dip Recipes

Crab and Clam Dip Recipes Ingredients

8 oz package cream cheese
5 tablespoon soft butter or margarine
5 tablespoon french dressing
8 oz can minced clams, drained
6 oz frozen crabmeat, thawed and drained
1 drop (few) tabasco sauce
1 melba toast rounds

Crab and Clam Dip Recipes cooking tips

1. In a medium-sized mixing bowl, blend together cream cheese, butter
or margarine and French dressing with an electric mixer, until
smooth. 2. Add drained clams and crabmeat. Stir to combine. 3. Add
Tabasco sauce to taste. Mix well. 4. Spread on melba toast rounds.
Place on a heat-resistant, non- metallic serving plate and heat,
uncovered, in Microwave Oven 15 seconds. Serve immediately. Makes 2
cups dip Crab and Clam Dip Recipes.

Crab and Cheese Stuffed Bread Recipes

2010-01-24T06:20:00.001-08:00

Crab and Cheese Stuffed Bread Recipes

Crab and Cheese Stuffed Bread Recipes Ingredients

1 16 french bread; halve lengthwise, hollowed
12 oz cheddar cheese; grated
8 oz crab meat; flaked
6 tablespoon chopped green onion
1/4 cup mayonaise
1/8 teaspoon hot sauce

Crab and Cheese Stuffed Bread Recipes cooking tips

Pre-heat oven to 350. Place bread on ungreased baking sheet. Sprinkle
cheese over halves of bread. Combine remaining ingredients in a small
bowl. Spoon mixture over cheese. Bake until cheese bubbles, about 20
min. Cut each piece in half and serve hot. VARIATION-Crab melt
sandwich- Use the same crab mixture as last recipe. 2 slices rye
bread per sandwich 2 slices swiss cheese per sandwich Butter one side
of each piece of bread. This will be the outside of the sandwich. On
the unbuttered side place a slice of cheese on each slice of bread.
Top one slice with crabmeat filling. Close to make a sandwich. On a
non-stick pan grill the sandwich butter side to pan. Brown slightly
on each side and cook until cheese is melted. Serve hot Crab and Cheese Stuffed Bread Recipes.

Crab and Brie Soup Recipes

2010-01-24T06:18:00.001-08:00

Crab and Brie Soup Recipes

Crab and Brie Soup Recipes Ingredients

1/2 lb white onions, chopped
1/2 lb celery, chopped
6 oz green onions, chopped
3 oz unsalted butter
3 oz flour
2 pint seafood stock
1 pint 35% cream
1/2 lb crab meat, chopped fine
2 lb brie cheese, cut up
1 cajun seasoning, to taste
1 worcestershire sauce

Crab and Brie Soup Recipes cooking tips

Saute the chopped white onions and celery in the unsalted butter for
ten minutes. Add flour slowly to avoid lumps, mix well. Add seafood
stock and bring to a boil for ten minutes. To this, add the cream to
the liking, crab meat and brie cheese. Simmer for another ten
minutes. Season with cajun seasoning and Worcestershire sauce to
taste. Garnish with green onions. Soup will be slightly spicy hot Crab and Brie Soup Recipes.

Crab and Asparagus Quiche Recipes

2010-01-24T06:16:00.001-08:00

Crab and Asparagus Quiche Recipes

Crab and Asparagus Quiche Recipes

1 8 pate brisee or regular pie crust
1 cup crab meat, chopped
1 3/4 cup milk, scalded
3 eggs, beaten
10 asparagus spears, tips reserved
4 oz parmesan cheese
1 dash nutmeg and cayenne pepper
1 salt to taste

Crab and Asparagus Quiche Recipes cooking tips

Preheat oven to 375. Place crab meat in bottom of pastry shell. Cut bottom
parts of asparagus spears into half-inch slices and scatter over crab.
Scatter parmesan over asparagus. Beat eggs and milk together, and season
totaste with nutmeg, cayenne and salt. Pour over crab/asparagus mixture.
Arrange reserved asparagus tips in a spoke-like pattern on top. Bake in
preheated oven until set (about 45 minutes to an hour). Let sit for about
15 minutes before serving. Next time, I might substitute Swiss cheese for
at least part of the Parmesan (didn't have any handy, and at 1 ayem,
wasn'tgonna make a run to Kroger to get any) Crab and Asparagus Quiche Recipes.

Courtbouillon Of Redfish Recipes

2010-01-24T06:14:00.001-08:00

Courtbouillon Of Redfish Recipes

Courtbouillon Of Redfish Recipes Ingredients

1 redfish or red snapper(6lb)
1/4 cup butter or salad oil
1/4 cup flour,all-purpose
2 cup onion,chopped
1/2 cup green bell pepper,chopped
1/2 cup celery,chopped
1 can tomatoes,drained/reserved
2 tablespoon parsley,chopped
2 garlic cloves,sliced
2 bay leaves
1/4 teaspoon marjoram
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon thyme
1 teaspoon hot pepper sauce
1 teaspoon worcestershire sauce
2 cup water,hot
1/2 cup white wine
1 hot cooked rice

Courtbouillon Of Redfish Recipes cooking tips

1. Clean fish and remove head and tail; cut across backbone into
slices 2 to 3 inches wide.#
2. In Dutch oven, heat butter, then stir in flour until smooth; cook
10 minutes until brown, stirring constantly.#
3. Reduce heat; stir in onion, bell pepper and celery.#
4. Cook vegetables until soft, stirring often.#
5. Add tomatoes and cook 5 minutes, then stir in herbs and
seasonings.#
6. Slowly stir in 1 cup reserved tomato liquid and the water; simmer 5
minutes.#
7. Add fish slices and adjust seasonings; cover and simmer 30
minutes.#
8. Transfer fish slices to platter and remove bones; return fish to
"courtbouillon."#
9. Add wine; cover, bring to a boil, then serve immediately in soup
plates with hot rice Courtbouillon Of Redfish Recipes.

Cold Clam Dip Recipes

2010-01-24T06:11:00.001-08:00

Cold Clam Dip Recipes

Cold Clam Dip Recipes Ingredients

10 oz clams
6 oz philadelphia cream cheese
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon worcestershire sauce
1 each garlic clove (pressed)
1 tabassco sauce

Cold Clam Dip Recipes cooking tips

Blen all ingredients together. Let set for 2 hours before serving.
Potato chips and all party crackers are good with this dip Cold Clam Dip Recipes.

Cocktail Crab Dip Recipes

2010-01-24T06:08:00.001-08:00

Cocktail Crab Dip Recipes

Cocktail Crab Dip Recipes Ingredients

3/4 cup catsup
2 tablespoon prepared horseradish
1/8 teaspoon hot sauce
1/2 cup crabmeat; flaked, or
6 oz crabmeat; flaked, drain well
1 cup cream cheese; softened
3 tablespoon white onion; diced
1/8 teaspoon salt

Cocktail Crab Dip Recipes cooking tips

Combine the catsup, horseradish and hot sauce. Remove any remaining
filament from the crabmeat. Add the crabmeat to the catsup mixture and
continue to blend. Add all other ingredients and blend till smooth. Serve
at room temperature. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS:
Salty Potato Chips, Potato Skins, Green Bell Peppers, Turnips Cocktail Crab Dip Recipes.

Clams Sailor Style Recipes

2010-01-24T06:06:00.001-08:00

Clams Sailor Style Recipes

Clams Sailor Style Recipes Ingredients

20 medium clams
8 cloves fresh garlic, minced
6 tablespoon olive oil
3 tablespoon chopped parsley
2 tablespoon fine dry bread crumbs
1 salt to taste
1 cup white wine or sherry
1 chile, chopped

Clams Sailor Style Recipes cooking tips

Soak clams in salty water for 5 hours before preparing dish, and
rinse. In a large pan, saute garlic in oil. Add parsley and clams;
cover 5 to 10 minutes to open the clams. Once clams are open, add
bread crumbs, salt, white wine and chile. Move pan back and forth
for about 5 minutes over medium heat until sauce thickens Clams Sailor Style Recipes.

Clams Oregatana Basilico Recipes

2010-01-24T06:05:00.001-08:00

Clams Oregatana Basilico Recipes

Clams Oregatana Basilico Recipes Ingredients

36 clams
2/3 tablespoon dry white wine
1 stuffing:
3 1/2 cup fresh bread crumbs
1 tablespoon fresh basil
1 tablespoon oregano
2 tablespoon grated romano cheese
2 tablespoon minced fresh italian
1 parsley
1 juice of
1/2 lemon (approx. 2 tab)
1 tablespoon minced garlic

Clams Oregatana Basilico Recipes cooking tips

Preheat oven to 500 F Shuck clams and replace meat on half-shells.
Pack about 1 heaping tbs.stuffing on each. Bake in preheated oven for
about 10minutes. Remove from oven and sprinkle each clam with a few
drops of wine. Return to oven and bake 2 to 3 minutes more, or until
lightly browned. Stuffing: Combine all ingredients by mixing with
hands. Use more olive oil if the mixture seems too dry Clams Oregatana Basilico Recipes.

Clamato Red Scorpion Recipes

2010-01-24T06:03:00.001-08:00

Clamato Red Scorpion Recipes

Clamato Red Scorpion Recipes Ingredients

1 teaspoon tabasco sauce
8 fl oz tequila
1 fl oz rose's lime juice
2 teaspoon worcestershire sauce
32 fl oz clamato juice coctail
1 celery salt

Clamato Red Scorpion Recipes cooking tips

Rim glass with celery salt. Pour ingredients over ice and stir. Garnish
with a slice of lime Clamato Red Scorpion Recipes.

Clam Savory Recipes

2010-01-24T06:02:00.001-08:00

Clam Savory Recipes

Clam Savory Recipes Ingredients

3 tablespoon butter
1 small onion; finely chopped
1/2 green pepper; seeded, minced
1 can (6.5 oz) chopped clams; drained
1 cup swiss cheese; grated
1 tablespoon worcestershire sauce
1 tablespoon sherry
1/4 teaspoon cayenne pepper
4 slice hot buttered toast

Clam Savory Recipes cooking process

Melt butter in frying pan. Add onion and green pepper; saute for 3
minutes.
Add clams, cheese, tomato paste, Worcestershire sauce, sherry, and
cayenne pepper to frying pan. Cook, stirring constantly, until
cheese melts.
Pile clam mixture on top of each slice of toast, and serve hot Clam Savory Recipes.

Clam Linquine Recipes

2010-01-24T06:00:00.001-08:00

Clam Linquine Recipes

Clam Linquine Recipes Ingredients

1/4 cup olive oil
3 cloves garlic, minced
2 6 oz cans minced or chopped clams w; ith juice
1/8 teaspoon crushed red pepper
1/4 teaspoon dried oregano
1 tablespoon fresh lemon juice
2 tablespoon chopped fresh parsley
8 oz pkg dried linguine or spaghetti, co; oked
Freshly grated parmesan cheese

Clam Linquine Recipes cooking tips

Heat olive oil in large skillet over medium heat. Add garlic and
saute gently until just golden, about 1 minutes. Do not let garlic
brown. Add clams and their liquid, red pepper, oregano and lemon
juice. Simmer 3-5 minutes over low heat. Add parsley and cook 1
minutes. Place cooked pasta in serving bowl. Pour some sauce over
pasta and toss to coat strands. Pour remaining sauce over top of
pasta. Sprinkle with parmesan cheese. Makes 3-4 servings Clam Linquine Recipes.

Clam Dip #2 Recipes

2010-01-24T05:59:00.001-08:00

Clam Dip #2 Recipes

Clam Dip #2 Recipes Ingredients

2 can minced clams drained
1 can cream of mushroom soup
1 undiluted
3 oz philadelphia cream cheese
1 onion juice
1 lawry's salt

Clam Dip #2 Recipes cooking process

Place soft cream cheese in mixing bowl, slowly add cream of mushroom
soup, beating, add salt and onion juice and clams, chill. Place on
small square of toast or triscuits and pop in broiler briefly, or use
as dip with cracker and chips Clam Dip #2 Recipes.

Clam Dip Recipes

2010-01-24T05:56:00.001-08:00

Clam Dip Recipes

Clam Dip Recipes Ingredients

1 1/2 sleeves ritz crackers
2 can minced clams with juice from 1 can
1/4 lb melted butter
2 teaspoon garlic powder
2 dill, sprigs, finely chopped

Clam Dip Recipes cooking tips

Crush Ritz, and melt butter. Preheat oven to
350F. In baking dish mix crushed Ritz, two cans of clams with juice
from one can. Add garlic powder, melted butter, and dill. Mix well.
Bake for about 30 minutes or until it bubbles. Serve with Ritz
Crackers Clam Dip Recipes.

Clam Chowder Maine Style Recipes

2010-01-24T05:54:00.001-08:00

Clam Chowder Maine Style Recipes

Clam Chowder Maine Style Recipes Ingredients

1/4 lb salt pork
1 quart water
1 1/2 cup onions -diced
2 cup clams
3 cup potatoes - diced
12 fl oz evaporated milk

Clam Chowder Maine Style Recipes cooking tips

Dice the onions and salt pork, then saute slowly in an iron frying
pan. Empty into a chowder pan. Add a quart (mor or less) of water and
bring it to a boil. Add the diced potatoes and bring back to a boil.
Put the clams through a meat grinder then add to the pot. Simmer
until done. Add salt and pepper. When done, add the evaporated milk.
Turn off heat and let set. Heat again just before serving. Serve with
Crackers. (I made this one with canned chopped clams and it ws
good! Clam Chowder Maine Style Recipes).

Clam Chowder, Manhattan Style Recipes

2010-01-24T05:51:00.001-08:00

Clam Chowder, Manhattan Style Recipes

Clam Chowder, Manhattan Style Recipes Ingredients

36 each live clams
3 tablespoon butter
3/4 lb pork, diced
4 each onions, chopped
4 each tomatoes, chopped
2 1/2 cup chopped celery
1 1/2 cup chopped carrots
3 teaspoon fresh parsley
3 teaspoon basil
1/2 teaspoon thyme
1 each bay leaf
3 each cloves garlic, diced
1 tablespoon soy sauce
2 1/2 quart liquid (clam cooking water +
4 each potatoes, diced

Clam Chowder, Manhattan Style Recipes cooking tips

Place clams in soup kettle, cover with water, and steam open. Remove
clams from their shells, and mince fine; reserve. Strain clam liquid and
reserve. Saute pork and onions in butter until onions are clear. Add
tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley,
basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of
liquid (clam cooking water plus additional water, if needed); simmer,
covered, 1 hour. Add potatoes and simmer 15 minutes. Add clams and
simmer another 8 minutes. Adjust seasonings if necessary. Serve
immediately, with crackers Clam Chowder, Manhattan Style Recipes.

Clam Chowder 3 Recipes

2010-01-24T05:49:00.001-08:00

Clam Chowder 3 Recipes

Clam Chowder 3 Recipes Ingredients

2 cup clams-large(about 8 clams)
2 potatoes-diced; large
2 med onions-sliced
2 bell peppers; chopped
2 celery stalks-chopped fine
1 tablespoon paprika
2 tablespoon butter
2 tablespoon flour
1 tablespoon accent
1 quart clam stock
2 tablespoon clam base
1 cup tomatoes-whole;

Clam Chowder 3 Recipes cooking tips

chopped and Steam clams in 1 qt. water in large kettle. Re- serve liquid to use
as clam stock. Dice the clams. Cook the potatoes separately in 2 cups
of boiling water for 5-10 min. Drain. In a large pot,saute the onion,
peppers, celery, & paprika in butter until the vegetables are tender,
about 6 min. Add flour and Accent,stirring well so that mixture
does not brown. Add clam stock, clam base, potatoes, & clams. Allow
to simmer for 15 min. Add tomatoes & simmer for 5-10 min., covered.
Serve. This recipe may be kept for a week. The clam base may be
purchased at any fish market Clam Chowder 3 Recipes.

Clam Chowder #2 Recipe

2010-01-24T05:47:00.000-08:00

Clam Chowder #2 Recipe

Clam Chowder #2 Recipe Ingredients

1/2 lb bacon
1 large onion chopped
2 ribs celery peeled and
1 diced
5 small can minced clams or
1 large can (about 51-oz)
2 teaspoon seafood chesapeake brand
1 bay-style seafood
1 seasoning
1 quart (4 cup) half and half
1 divided
2 tablespoon flour

Clam Chowder #2 Recipe cooking tips

The day before you wish to serve the soup, fry the bacon until crisp
and remove. In bacon drippings, saute onion, celery with leaves and
potatoes for 10-15 minutes at medium heat. Add the minced clams, not
clam soup but clams, with their juice. Crumble the bacon and add.
Cover soup and simmer over low heat, stirring occasionally, for
several hours - up to five hours won't hurt. Cool down and place in
refrigerator at night. On the day of serving, skim grease off top.
Transfer soup to larger pot. Heat soup until bubbling and add the
seafood seasoning. Mix 2 cups of the half and half with the flour.
Add to the chowder and stir until it bubbles again. Mix in remaining
half and half and simmer, stirring constantly, until soup is desired
thickness. Serve hot with garlic bread and a green salad Clam Chowder #2 Recipe.

Clam Chowder Recipes

2010-01-24T05:44:00.000-08:00

Clam Chowder Recipes

Clam Chowder Recipes Ingredients

1 quart steamed softshell clams
1 each onion
3 each medium potatoes, diced
2 tablespoon chopped parsley
1/4 lb butter
2 cup milk
1 salt/pepper to taste

Clam Chowder Recipes cooking tips

Melt butter, add onion and cook until tender but not brown. add potatoes
and just enough water to cook potatoes. When potatoes are tender add
parsley, salt and pepper, and clams with their juice. Just before serving
add 2 cups milk and heat but do NOT boil Clam Chowder Recipes.

Clam Bisque Recipes

2010-01-24T05:43:00.001-08:00

Clam Bisque Recipes

Clam Bisque Recipes Ingredients

1 can 10 oz baby clams
1 cup light cream
1/2 teaspoon worcestershire sauce
4 dash tabasco sauce
1/8 teaspoon pepper
1 salt to taste
1 chopped chives
1 paprika

Clam Bisque Recipes cooking tips

* add juice from the can. Put clams and juice in a blender; cover.
Blend on high speed until smooth. Add cream, Worcestershire sauce,
Tabasco sauce, pepper and salt. Serve chilled; sprinkle with chives
and paprika. A little milk can also be added if you prefer a thinner
bisque; but must be added during the blender process Clam Bisque Recipes.

Clam and Shrimp Chowder Recipes

2010-01-24T05:42:00.000-08:00

Clam and Shrimp Chowder Recipes

Clam and Shrimp Chowder Recipes Ingredients

1/4 cup butter
1 large onion, chopped
2 celery stalks, chopped
2 potatoes, peeled, diced
1 1/2 teaspoon fennel seeds
2 tablespoon all-purpose flour
1 teaspoon paprika
1 3/4 cup chicken stock
1 can baby clams, drained (10 oz)
4 oz cooked peeled medium shrimp, thawe; d, if frozen
1 red bell pepper, seeded, diced
3/4 cup frozen corn, thawed
2/3 cup half-and-half
1 salt to taste
1 fresh ground pepper to taste
1 fresh dill sprig (opt)

Clam and Shrimp Chowder Recipes cooking tips

Melt butter in a saucepan. Add onion, celery, potatoes and fennel.
Cook gently 5 minutes, stirring frequently. Blend in flour and cook 1
minute. Stir in paprika and stock and bring to a boil, stirring
constantly.
Cover, reduce heat and simmer 15 minutes, stirring occasionally. Stir
in clams, shrimp, bell pepper and corn. Simmer 5 minutes. Stir in
half-and-half, salt and pepper. Garnish with dill sprig, if desired,
and serve hot Clam and Shrimp Chowder Recipes.

Clam and Potato Casserole recipes

2010-01-24T05:40:00.000-08:00

Clam and Potato Casserole recipes

Clam and Potato Casserole recipes Ingredients

1 ingredients:
1 qt. clams, shucked
1/4 cup flour
1 dash pepper
1 1/2 cup clam liquid & milk mixed
1 large onion chopped
1 paprika
1 stick butter or margarine
1 1/2 teaspoon salt
1/4 tablespoon curry powder
6 potatoes, boiled, sliced
4 tablespoon parmesan cheese, grated

Clam and Potato Casserole recipes cooking process

Directions: Drain juice from clams and save liquid. Chop clams. Melt
butter. Blend in flour and seasonings. Mix clam juice with milk to
make 1 1/2 cups. Add to flour blend slowly while cooking over low
heat. Stir constantly until mixture is thick and smooth. Add clams.
Place half of potatoes in greased casserole, sprinkle half the onions
over potoatoes and cover with half the sauce. Repeat. Sprinkle with
cheese and paprika. Bake at 350 degrees for 45 minutes Clam and Potato Casserole recipes.

Cheesy Broiled Flounder recipes

2010-01-24T05:38:00.000-08:00

Cheesy Broiled Flounder recipes

Cheesy Broiled Flounder recipes Ingredients

2 lb flounder or white fish
2 tablespoon lemon juice
1/2 cup parmesian cheese
1/4 cup butter, softened
3 tablespoon mayonnaise
3 each green onions, chopped
1/4 teaspoon salt
1 each dash of hot sauce

Cheesy Broiled Flounder recipes cooking tips

Place fillets in a single layer on a greased, shallow
oven-to-table type broiler pan; brush with lemon
juice. Combine next 6 ingredients in a small bowl and
set aside. Broil fillets 4 to 6 minutes or until fish
flakes easily when tested with a fork. Remove from
oven; spread with cheese mixture. Broil an
additional 30 seconds or until cheese is lightly
browned and bubbly. Garnish with lemon twists and
parsley if desired Cheesy Broiled Flounder recipes.

Checkerboard Square Clam Crunch Recipes

2010-01-24T05:36:00.000-08:00

Checkerboard Square Clam Crunch Recipes

Checkerboard Square Clam Crunch Recipes Ingredients

1/4 cup flour; unbleached
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon parsley; chopped
6 1/2 oz clams; minced,canned (1 cn)
1 each egg; beaten
2 cup rice chex
1 oil for frying
1 sour cream

Checkerboard Square Clam Crunch Recipes cooking process

Combine flour, baking powder, salt,
pepper, and parsley. Slowly add liquid from canned
clams until smooth. Add egg and clams. Mix well. Stir
in Rice Checx to coat. Let stand 10 minutes. Heat
oil to 1/8-inch depth in skilled. Drop heaping
tablespoons of clam mixture into hot oil, and pat with
spoon to form 8 3-inch patties. Brown over medium
heat. Turn. Brown. Drain patties on absorbent paper
towels. Serve with sour cream Checkerboard Square Clam Crunch Recipes.

Cajun Catfish With Spicy Strawberry Sauce Recipes

2010-01-24T05:34:00.001-08:00

Cajun Catfish With Spicy Strawberry Sauce Recipes

Cajun Catfish With Spicy Strawberry Sauce Recipes Ingredients

2 lb catfish fillets
1 salt
1 black pepper
2 oz hot pepper sauce
1 1/2 cup strawberry preserves
1/2 cup red wine vinegar
1 tablespoon soy sauce
1/4 cup seafood cocktail sauce
1 each clove garlic, minced
2 teaspoon horseradish
3/4 cup cornmeal
3/4 cup flour
1/2 cup safflour oil
1 fresh strawberries,
1 parsley sprigs, optional

Cajun Catfish With Spicy Strawberry Sauce Recipes cooking tips

* Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar.
Place fillets in large shallow dish. Season fish with salt, black pepper
and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan,
combine preserves, vinegar, soy sauce, cocktail sauce, garlic and
horseradish; simmer sauce over low heat stirring occasionally, while
preparing catfish. Blend cornmeal and flour in shallow bowl. Drain catfish
and dredge in cornmeal mixture, coating on all sides. Heat oil in heavy
skillet over medium-high heat; when hot, add catfish and saute' until
browned on both sides. Drain well on paper towels; keep warm. Spoon 1/4
cup sauce on each plate; top with catfish fillets. Garnish with sliced
strawberries and parsley, if desired Cajun Catfish With Spicy Strawberry Sauce Recipes.

Broiled Spicy Shark Recipes

2010-01-24T05:33:00.000-08:00

Broiled Spicy Shark Recipes

Broiled Spicy Shark Recipes Ingredients

1.00 lb shark fillets (3/4 thick)
1.00 teaspoon dried basil
0.33 cup lemon juice
1.00 clove garlic, minced
0.25 cup chopped parsley
2.00 tablespoon seafood sauce or chili sauce
1.00 tablespoon chopped fresh basil, or
1.00 tablespoon light soy sauce

Broiled Spicy Shark Recipes cooking tips

Place fish fillets in plastic bag. Add lemon juice,
parsley, basil,
garlic, chili sauce and soy sauce. Close top of bag and
refrigerate
for at least one hour, but not longer than 8 hours.
Remove fish from
bag and save marinade. Place fish on rack of pre-heated
broiler about
3 inches from heat and broil for 3-5 minutes. Turn
fillets over,
brush top with marinade and broil an additional 5-8
minutes until
fish flakes or is done to taste. Boil rest of marinade
until it's
reduced by half and pour over fillets when serving Broiled Spicy Shark Recipes.

Broiled Flounder Recipes

2010-01-24T05:31:00.001-08:00

Broiled Flounder Recipes

Broiled Flounder Recipes Ingredients

4 double filets of flounder
2 eggs, separated
1 pinch salt, pepper, dry mustard
1 cup peanut oil
4 tablespoon pickle relish
1 tablespoon parsley, chopped
1 tablespoon lemon juice
1 dash tobasco

Broiled Flounder Recipes cooking process

1) Place the egg yolks in a blender, food processor or deep bowl.
2) Blend in the salt, pepper and mustard. If blending by hand, use a
small
whisk.
3) If using the machine, pour the oil through the funnel in a thin,
steady
stream with the machine running. If mixing by hand, add oil a few
drops
at a time, beating well in between each addition.
4) When half the oil has been added, the rest may be added in a thin
steady stream while beating constantly with a small whisk.
5) Mix in the relish, parsley, lemon juice and tobasco. Beat the egg
whites until stiff but not dry and fold into the mayonnaise created
through step 4.
6) Broil the fish about 2 inches from the heat source for about 6-10
minutes, depending on the thickness of the filets.
7) Spread the sauce over each filet and broil for 3-5 minutes longer Broiled Flounder Recipes,

Boiled Crabs Recipes

2010-01-24T05:30:00.000-08:00

Boiled Crabs Recipes

Boiled Crabs Recipes Ingredients

2 each lemons, quartered
8 each new red potatoes
4 each small ears fresh corn
4 each small yellow onions
1 cup salt
1/2 cup ground red pepper
1/2 cup ground white pepper
1/2 cup ground black pepper
12 each live blue crabs

Boiled Crabs Recipes cooking tips

Fill a large (10-quart) stockpot one-third full with water.
Add the lemons, potatoes, corn, onions, salt, and peppers.
Cover and bring to a boil over high heat. Let boil for 10 minutes.
Add the crabs, (if blue crabs are not available, substitute other
small to medium crabs), cover, and return to boil. Once steam
starts to escape from under the cover, let cook for 15 minutes.
Turn off the heat and let sit, covered, for 10 minutes more Boiled Crabs Recipes.

Bbq Crab Sandwich Recipes

2010-01-24T05:20:00.000-08:00

Bbq Crab Sandwich Recipes

Bbq Crab Sandwich Recipes Ingredients

1 cup crab
1/2 cup tomato sauce
1/4 cup green stuffed olives; sliced
8 oz cheddar; md, in small cubes
8 each english muffins

Bbq Crab Sandwich Recipes cooking tips

Mix all the ingredients except the muffins together. Refrigerate for at
least 1 hour to blend the flavors. Spread on English Muffin halves and
broil until hot and cheese is melted. Serve hot Bbq Crab Sandwich Recipes.

Baked Vegetable and Seafood Won Tons Recipes

2010-01-24T05:17:00.000-08:00

Baked Vegetable and Seafood Won Tons Recipes

Baked Vegetable and Seafood Won Tons Recipes Ingredients

1 envelope vegetable soup mix 15 ounc; es
ricotta cheese 1/2 pound imitation crabmeat, chopped 1/4 teaspoon
garlic powder 1/8 teaspoon
black pepper 40 won ton wrappers 1
Tablespoon vegetable or olive oil

Baked Vegetable and Seafood Won Tons Recipes cooking tips

Preheat oven to 350~F.
In a medium bowl, combine soup mix, cheese, crab, garlic powder and
pepper Place 1 Tablespoon mixture on center of each won ton. Brush
edges with water; fold each corner into center and press to seal.
Arrange seam side down on lightly greased cookie sheet; brush wontons
with oil. Bake 25 minutes or until crisp and golden brown, turning
once Baked Vegetable and Seafood Won Tons Recipes.

Baked Tuna Stuffed Potatoes Recipes

2010-01-24T05:15:00.001-08:00

Baked Tuna Stuffed Potatoes Recipes

Baked Tuna Stuffed Potatoes Recipes Ingredients

8 large baking potatoes
2 tablespoon oleo
2 can tuna (7 oz.), drained
1 tablespoon onion, grated
1 tablespoon chopped parsley
1 can cheddar cheese soup
1/4 teaspoon paprika
2 drops (or more)tabasco sauce
1/4 teaspoon salt
4 slice american cheese, halved

Baked Tuna Stuffed Potatoes Recipes cooking tips

Wash potatoes and rub skins all over with oleo. Prick with fork.
Bake on oven rack in preheated 400 F. oven for 1 1/2 hrs. or until
tender. Combine tuna, onion, parsley, soup, paprika, Tabasco sauce
and salt. Toss with fork to break up tuna and blend well. Remove 1"
slice from top of each potato. Scoop out inside of potatoes, leaving
shell. Add potatoes to tuna mixture, tossing to mix well. Spoon
lightly into potato shells, mounding high. Top each with 1/2 slice of
cheese. Return to oven until cheese melts. Serves 8 Baked Tuna Stuffed Potatoes Recipes.

Baked Tuna Chow Mein Casserole Recipes

2010-01-24T05:12:00.000-08:00

Baked Tuna Chow Mein Casserole Recipes

Baked Tuna Chow Mein Casserole Recipes Ingredients

2 tablespoon butter or margarine
1 cup chopped celery
1/4 cup chopped onion
2 tablespoon chopped green pepper
1 tablespoon butter
7 oz can tuna
10 1/2 oz cream of mushroom soup
1 condensed
1 cup chow mein noodles
1/8 teaspoon pepper
1/3 cup chow mein noodles

Baked Tuna Chow Mein Casserole Recipes cooking tips

1. In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole,
melt 2 tablespoons butter or margarine in Microwave Oven 30 seconds.
2. Add celery, onion and green pepper to melted butter. Heat,
uncovered, in Microwave Oven 3 minutes or until vegetables are
tender. 3. Combine remaining ingredients except 1/3 cup chow mein
noodles with vegetablesm Blend well. Top with 1/3 cup of chow mein
noodles. Heat in Miicrowave Oven, uncovered, 10 minutes or until
sauce bubbles Baked Tuna Chow Mein Casserole Recipes.

Baked Trout With Sea Food recipes

2010-01-24T05:10:00.000-08:00

Baked Trout With Sea Food recipes

Baked Trout With Sea Food recipes Ingredients

4 trout, 1 lb ea., cleaned
1/2 lb butter or margarine
2 tablespoon flour
1 1/2 cup wine, dry white
2 tablespoon lime juice
3/4 cup light cream
18 oysters
3/4 lb shrimp, peeled

Baked Trout With Sea Food recipes cooking tips

Blend 1/2 lb melted butter or margarine, 2 Tbsp flour. Add 1-1/2 Cups
white wine, 2 Tbsp lime juice. Heat. Place trout into baking dish or
pan. Sprinkle with salt and pepper; pour sauce over fish. COver: Bake
10-15 minutes at 375 degrees basting 2 to 3 times. Add 3/4 C light
cream, 18 oysters, peeled shrimp. Bake covered 20 minutes or until
shrimp are cooked Baked Trout With Sea Food recipes.

Baked Speckled Trout In Herbs Recipes

2010-01-24T05:07:00.000-08:00

Baked Speckled Trout In Herbs Recipes

Baked Speckled Trout In Herbs Recipes Ingredients

2 onion, chopped
2 celery stalks, chopped
1 cup mushrooms, sliced
2 tablespoon parsley, chopped
1/4 teaspoon thyme, dried
1/4 teaspoon rosemary, dried
1/4 teaspoon tarragon, dried
6 tablespoon butter, melted
1 speckled trout, 3-4 lb
3 tablespoon parmesan cheese, grated

Baked Speckled Trout In Herbs Recipes cooking tips

Mix together onions, celery, mushrooms, thyme, rosemary, tarragon and
butter. Spread half of mixture in a greased baking dish and add the
scaled and cleaned speckled trout. Sprinkle with Parmesan cheese, top
with remaining vegetable mixture. Bake 35-45 minutes at 375 degrees F
or until tender and flaky, basting 3-4 times with melted butter or
chicken broth. Use 1 tsp herb type if fresh chopped Also for: Any
tasty fish Baked Speckled Trout In Herbs Recipes.

Baked Smoked Salmon and Feta Cheese En Croute Recipes

2010-01-24T05:05:00.000-08:00

Baked Smoked Salmon and Feta Cheese En Croute Recipes

Baked Smoked Salmon and Feta Cheese En Croute Recipes Ingredients

3 oz smoked salmon, diced
6 oz cream cheese, softened
3 oz feta cheese
1 egg, slightly beaten
1 teaspoon capers
2 tablespoon finely choppedparsley
4 scallions, topped, diced
1 tablespoon (or more) poppyseeds

Baked Smoked Salmon and Feta Cheese En Croute Recipes cooking tips

You'll also need 1 frozen pastry sheet, cut into a 3" X 8" rectangle
and some melted butter. Preheat the oven to 375 degrees. In a medium
bowl, hand mix the salmon, cream cheese, Feta cheese, egg, capers,
parsle, and scallions. Roll out the pastry sheet to double its size.
Liberally brush it with melted butter. Spread the salmon mixture over
the sheet. Roll up, jelly-roll style, folding the ends in to seal.
Brush the top of the roll with melted butter and sprinkle with poppy
seeds. Make 1/2 inch deep diagonal slashes across the roll to allow
steam to escape. Bake the roll for 20 to 30 minutes or until golden.
Serve warm Baked Smoked Salmon and Feta Cheese En Croute Recipes.

Baked Scallops Aux Herbes Recipes

2010-01-24T05:02:00.002-08:00

Baked Scallops Aux Herbes Recipes

Baked Scallops Aux Herbes Recipes Ingredients

3 lb scallops, sea or bay
4 tablespoon butter
1/4 cup dry white wine
1/2 cup parsley, fresh; firmly packed (1/4 cup mi
5 tablespoon chives; snipped
1 garlic cloves, minced
6 shallots; peeled
2 teaspoon basil
1 teaspoon salt
1 pepper

Baked Scallops Aux Herbes Recipes cooking tips

Wash and drain scallops. If using large sea scallops, cut each into
2 or 3 equal slices. Divide scallops among 8 individual ramekins or
a 13-inch gratin dish.
Melt butter, mix with wine
Mince parsley and chives together. Set aside 1 TBL, stir rest into
butter mixture. Add seasonings, pour over scallops and cover with
foil. The scallops can be prepared up to 4 hours in advance,
refrigerated.
Preheat oven to 425^. Bake ramekins 10 minutes, gratin dish 20-25
minutes or until scallop liquid froths. Watch carefully--overcooked
scallops are tough Baked Scallops Aux Herbes Recipes.

Baked Scallops Recipes

2010-01-24T05:02:00.000-08:00

Baked Scallops Recipes

Baked Scallops Recipes Ingredients

1 lb scallops, cut in half
1 oz sherry, optional
6 tablespoon butter, melted & divided
1/2 cup dry breadcrumbs

Baked Scallops Recipes cooking tips

Arrange scallops in shallow buttered casserole. Sprinkle with sherry.
Pour half the butter over scallops. Cover with bread crumbs. Pour
rest of butter over bread crumbs. Bake at 375 for 15 minutes Baked Scallops Recipes.

Baked Salmon Supper Recipes

2010-01-24T05:00:00.000-08:00

Baked Salmon Supper Recipes

Baked Salmon Supper Recipes Ingredients

8 6-8 oz. salmon fillets
1 teaspoon salt
1 cucumber, unpeeled; sliced t
1 1/2 cup mayonnaise
1/4 teaspoon dill weed; finely chopped

Baked Salmon Supper Recipes cooking tips

Rinse the salmon fillets and pat dry with paper towels. Place fillets
on a raised rack in a 9" x 12" greased baking dish. Sprinkle with
salt. Layer thinly sliced cucumber over each fillet. Stir dill weed
into mayonnaise and spread over salmon and cucumber. Bake in 375
oven for 30 minutes, or until salmon flakes when tested with a fork.
Serve with a fresh Winter Orange salad, steaming baked potatoes
topped with a pat of butter and french bread from your local bakery Baked Salmon Supper Recipes.

Baked Salmon Steaks Recipes

2010-01-24T04:59:00.000-08:00

Baked Salmon Steaks Recipes

Baked Salmon Steaks Recipes Ingredients

6 salmon steaks, 1 inch thick
1/3 cup butter or margarine
1/2 teaspoon salt
1/4 teaspoon paprika
1 teaspoon worcestershire sauce
2 tablespoon grated onion

Baked Salmon Steaks Recipes cooking tips

Preheat oven to 350 degrees F. Place salmon steaks in a greased
shallow baking dish. Melt butter, add seasonings and Worcestershire
sauce and spread this mixture over the fish. Sprinkle one tsp grated
onion over each steak. Bake in a moderate oven 25 to 30 minutes Baked Salmon Steaks Recipes.

Baked Salmon Rolls Recipes

2010-01-24T04:57:00.000-08:00

Baked Salmon Rolls Recipes

Baked Salmon Rolls Recipes Ingredients

2 lb salmon
1/4 cup butter
1/4 cup flour
1/4 teaspoon salt
1 cayenne to taste
1 cup crumbs bread buttered
3/4 cup mushrooms sliced
1 teaspoon onion juice
1/2 cup cream light
1/8 teaspoon pepper
1 mace to taste
4 each mushroom caps

Baked Salmon Rolls Recipes cooking tips

Remove skin and bones. Cut salmon into strips 1/2 inch thick by 1 1/2
inches wide and up to 8 inches long. Butter 8 custard cups and coil
salmon into the cups. In a double boiler, cook mushrooms and onion
juice for 5 minutes then add the flour, light cream, salt, pepper,
cayenne and mace and stir constantly until cooked and thick. Pour
sauce into custard cups then bake at 375/F for 25 minutes.
Drain off juice from cups, unmold the fish and place in an ovenproof
dish. Sprinkle with the buttered crumbs, put a buttered mushroom cap
on each fish roll. Broil the rolls until the mushrooms are done and
the crumbs browned. Serve garnished with parsley and lemon wedges Baked Salmon Rolls Recipes.

Baked Salmon In Foil Recipes

2010-01-24T04:55:00.001-08:00

Baked Salmon In Foil Recipes

Baked Salmon In Foil Recipes Ingredients

3 1/2 lb salmon
1 lemon
1 salt and pepper
1 tablespoon oil or softened butter

Baked Salmon In Foil Recipes cooking process

Lay a piece of silver foil, large enough to wrap the salmon in a very
loose parcel, on a baking tray. If the salmon is to be served hot,
grease the foil with the butter, or use the oil if serving the salmon
cold. Thinly slice the lemon and put about half on the foil. Put the
salmon on top, with a few slices of lemon inside and lay the rest of
the lemon along the top of the salmon. Season generously and wrap
loosely, making sure the edges are securely folded together so that
no steam can escape. Put into a medium oven, Gas Mk 4,350F,180C, for
10 minutes per pound. If serving hot, take it out of the oven and let
it stand for a further 10 minutes. If serving cold, leave the salmon
in the foil for two to three hours. To serve: Unwrap the fish and
gently pull off the skin Baked Salmon In Foil Recipes.

Baked Oysters Recipes

2010-01-24T04:54:00.000-08:00

Baked Oysters Recipes

Baked Oysters Recipes Ingredients

1/4 lb butter
2 cup celery
1 onion -- chopped fine
1 pint oysters
4 eggs; hard-boiled -- grated
2 cup toasted bread crumbs
1 cup oyster juice or water
1 parsley

Baked Oysters Recipes cooking tips

melt butter, add onion and celery. Cook on slow fire until tender. Add
oysters that have been cut up by scissors, and a little oyster juice.
cook about 5 min. until oysters curl. Take off fire and mix w/ rolled
toasted bread crumbs and grated eggs and parsley to season. Add salt,
pepper, and dampen w/ oyster juice or water. Put into oyster shells
or greased pyrex dish; sprinkle cracker crumbs on top and dots of
butter. Bake at 350 about 20 min Baked Oysters Recipes.

Baked Gefilte Fish Recipes

2010-01-24T04:51:00.001-08:00

Baked Gefilte Fish Recipes

Baked Gefilte Fish Recipes Ingredients

1 lb halibut -or- turbot fillets, fresh; or frozen
1 small onion
1 slice bread, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
1 egg
1 tablespoon vegetable oil
1 onion, sliced
1 sweet green pepper, chopped
8 oz can tomato sauce

Baked Gefilte Fish Recipes cooking tips

Defrost the fish, if frozen. Grind the fish and onion in a food
processor. Add the bread, salt, pepper and egg. Mix well. Shape into
12 balls.
Combine the oil, onion, green pepper and tomato sauce in a baking
dish. Arrange the fish balls in it, cover, and bake in a 325-degree
oven for 40 to 45 minutes. Baste with the sauce before serving Baked Gefilte Fish Recipes.

Baked Fresh Tuna Recipes

2010-01-24T04:49:00.001-08:00

Baked Fresh Tuna Recipes

Baked Fresh Tuna Recipes Ingredients

1 3/4 lb tuna fresh steaks
1 teaspoon pepper ground
4 each tomatoes peeled,chopped
1 teaspoon basil crumbled
2 tablespoon olive oil
1 each onion red,sliced
1/2 cup vermouth dry

Baked Fresh Tuna Recipes cooking tips

Preheat oven to 425/F Rub steaks with oil and season with the pepper.
Saute the onion until limp then add tomatoes and vermouth and cook
2-3 minutes more. Place steaks in a shallow baking dish, pour the
mixture over them and sprinkle with basil. Bake 15 minutes or until
done Baked Fresh Tuna Recipes.

Baked Fresh Salmon Steak Recipes

2010-01-24T04:48:00.000-08:00

Baked Fresh Salmon Steak Recipes

Baked Fresh Salmon Steak Recipes Ingredients

3 lb salmon steak
1/4 lb chopped mushrooms
1 medium onion, minced
2 tablespoon minced parsley
1/4 teaspoon tarragon
1 pepper and salt
2 tablespoon butter (optional)
1/2 cup sherry
1/3 cup fine bread crumbs

Baked Fresh Salmon Steak Recipes cooking tips

Soak lid of clay cooker. Cut salmon in half and lay both pieces in
cooker. Sprinkle with mushrooms, onion, and parsley and tarragon
mixed. Add salt and freshly ground black pepper to taste. Dot with
butter and pour sherry around. Cover, put into cold oven and turn
temperature to 425F. After 30 minutes sprinkle crumbs over top and
bake 30 more minutes Baked Fresh Salmon Steak Recipes.

Baked Fresh Salmon Recipes

2010-01-24T04:46:00.000-08:00

Baked Fresh Salmon Recipes

Baked Fresh Salmon Recipes Ingredients

3 lb salmon
1 teaspoon salt
1 teaspoon pepper, black
1/2 teaspoon thyme
3 tablespoon butter
1 1/2 cup cream, light
3 onion; sliced
3 parsley sprig
1 garlic clove; quartered
1 bay leaf
2 cucumber; peeled & cut into strips

Baked Fresh Salmon Recipes cooking process

Combine salt, pepper and thyme then rub all sides of the salmon. Melt
butter in baking dish then add salmon and coat with the butter. Add
light cream, onion slices, parsley, garlic, and bay leaf then arrange
cucumber strips around the fish. Bake covered for 40 minutes or until
centre bone can be removed easily. Remove and discard bay leaf,
onion, parsley and garlic before serving Baked Fresh Salmon Recipes.

Baked Flounder With Sauce Recipes

2010-01-24T04:43:00.001-08:00

Baked Flounder With Sauce Recipes

Baked Flounder With Sauce Recipes Ingredients

3 lb flounder
6 tablespoon butter, melted
2 tablespoon onions, browned, chopped
1 each garlic clove, mince/browned
2 tablespoon parsley
1/4 cup wine, dry white
1 each lemon, juice of
1 salt & pepper to taste
1 flour

Baked Flounder With Sauce Recipes cooking tips

Place fish in baking dish or pan. Prepare a sauce by browning garlic,
onion in melted butter. When brown, add parsley, wine and lemon
juice. Blend sauce. Pour sauce over fish; sprinkle with salt, pepper,
flour. Bake covered 10 min. at 375 Degrees. Uncover, basting with
melted butter and dry white wine. Bake (ten minutes more or until
done to taste. Also for: Flounder, mackerel, weakfish, grouper,
snapper, bass etc. Suggestions: Vary the ingredients of the sauce
with other recipes Baked Flounder With Sauce Recipes.

Baked Flounder Barataria Recipes

2010-01-24T04:42:00.000-08:00

Baked Flounder Barataria Recipes

Baked Flounder Barataria Recipes Ingredients

4 tablespoon butter, divided
2 lb flounder filets
1 teaspoon salt
1/2 teaspoon tabasco sauce
1 tablespoon paprika
1/4 cup grated cheddar cheese
1 cup sour cream
1/4 cup fine bread crumbs

Baked Flounder Barataria Recipes cooking tips

Grease a 2 qt. baking dish with 1 ts. butter. Arrange fish filets in
baking dish. Blend salt, Tabasco Sauce, paprika, and cheddar cheese
into sour cream and spread over fish. Top with bread crumbs and dot
with remaining 3 ts. butter. Bake uncovered at 350 F. for 30 min. or
until fish flakes easily with fork Baked Flounder Barataria Recipes.

Baked Fish With Orange-Chili Marinade Recipes

2010-01-24T04:39:00.000-08:00

Baked Fish With Orange-Chili Marinade Recipes

Baked Fish With Orange-Chili Marinade Recipes Ingredients

1/2 cup fresh orange juice
1/2 cup fresh cilantro leaves --
1 chopped
1 tablespoon olive oil
2 cloves garlic -- peeled and
1 minced
1 chipotle pepper -- chopped
1 1/3 lb fish fillets -- (thick)
1 ground black pepper -- to
1 taste

Baked Fish With Orange-Chili Marinade Recipes cooking tips

Combine the orange juice, cilantro, olive oil, garlic and chipotle.
Place the fish in a glass dish and cover with the marinade.
Refrigerate 1 hour. Remove the fish from the marinade and place on a
rack set into a baking pan or on a broiling pan. Bake in a preheated
450-degree oven 12 minutes per inch of thickness Baked Fish With Orange-Chili Marinade Recipes.

Baked Fish Cake Recipes

2010-01-24T04:36:00.000-08:00

Baked Fish Cake Recipes

Baked Fish Cake Recipes Ingredients

1 1/2 lb potatoes; peeled
1 lb white fish fillet
1 salt; (to taste)
1 grd white or black pepper; freshly
2 tablespoon butter
4 tablespoon milk
1 grated peel of 1/2 lemon
2 tablespoon parsly; fresh chopped
1 teaspoon anchovy extract(optional)
3 tablespoon all-purpose flour
2 tablespoon oil

Baked Fish Cake Recipes cooking tips

Cut the potatoes into chunks and place then in a saucepan with enough
water to cover, adding a little salt if liked. Heat until just about
to boil. Meanwhile, lay the fish on a plate or dish to cover the
saucepan and cover it with a second plate, lid or foil. Put the fish
on the pan when the water is boiling, then reduce the heat so water
does not froth over. Cook the potatoes until tender-10-15 minutes if
the chucks are faily small. Set the aside, without uncovering it.
Drain and mash the potatoes, beating the well until smooth. Mix in
the butter, milk, lemon peel, parsley and anchovy extract, is used
Preheat oven to 400 degrees. Grease a quicke dish or baking pan. Pour
any cooking juices from the fish into the potato mixture. Flake the
flash off the skin, discarded any bones, and at it to the potatoes.
Mix well, adding seasoning to taste. Use a large spoon to place the
fish mixture in a mound on the prepared dish or pan but do not
flatten it until it is all in mounded up. Flatten the top of the
mixture sightly, then sprinkle it with a little of the flour. Use a
spatula and slice to flatten the mixture into a little neat circle,
about 7" across. Pat the sides with the knife and the top with slice
to that the mixture is even and neatly shaped, keep sprinkling with
the flour to coat the outside evenly. Trickle the oil over the fish
cake and bake it for about 30 minutes, until well browned. Cut into
wedges to serve Baked Fish Cake Recipes.

Baked Eggs With Crabmeat Recipes

2010-01-24T04:33:00.000-08:00

Baked Eggs With Crabmeat Recipes

Baked Eggs With Crabmeat Recipes Ingredients

8 oz crabmeat, canned or frozen
8 eggs
1/2 cup milk
1 salt and pepper to taste

Baked Eggs With Crabmeat Recipes cooking process

Pick over the crabmeat and remove all the stiff membranes. Beat
the eggs slightly with a wire whisk, add milk and seasonings, and
beat a little more. Stir in the crabmeat and pour into individual
buttered casseroles. Cover and bake in a medium oven (350 degrees F)
30 minutes. Serves four Baked Eggs With Crabmeat Recipes.

Baked Dilled Salmon On Rice Recipes

2010-01-24T04:31:00.000-08:00

Baked Drilled Salmon On Rice Recipes

Baked Drilled Salmon On Rice Recipes Ingredients

1 medium onion, chopped
3 cloves garlic, minced
3 medium tomatoes, diced
1/2 lb mushrooms, sliced
3 tablespoon fresh dill, chopped
3 tablespoon lemon juice
1 salt and pepper to taste
2 cup cooked brown rice
4 salmon fillets
1 olive oil spray

Baked Drilled Salmon On Rice Recipes cooking tips

Coat a nonstick skillet with olive oil cooking spray. Saute‚ onion,
garlic, tomatoes and mushrooms for 5 minutes or until softened. Add
lemon juice and fresh dill. Remove from heat. Add salt and pepper to
taste. Spray a baking dish with cooking oil spray. Spread rice evenly
over bottom. Top rice with salmon. Cover each fillet with vegetable
mixture. Cover pan with foil. Bake for 20 minutes at 350øF Baked Drilled Salmon On Rice Recipes.

Baked Crabmeat and Avocado Recipes

2010-01-24T04:29:00.000-08:00

Baked Crabmeat and Avocado Recipes

Baked Crabmeat and Avocado Recipes Ingredients

1 waldine van geffen
1/4 lb butter
2 can cream of mushroom soup
1 lb lumb crabmeat
1 cup evaporated milk
1 salt and pepper
2 avocados; peel -- slice
2 tablespoon bread crumbs
1 butter -- melted
1 can anchovy filets

Baked Crabmeat and Avocado Recipes cooking tips

Melt butter, add soup and simmer 5 minutes. Stir in crabmeat, milk,
salt and pepper and simmer 5 minutes longer. Line a baking dish with
avocado slices and pour crabmeat mixture over avocado. Sprinkle with
bread crumbs and brush with melted butter. Heat until brown,
approximately 15 minutes at 350~. Before serving sprinkle with a few
drops of anchovy oil and garnish with anchovy strips Baked Crabmeat and Avocado Recipes.

Baked Crab Quesadillas Recipes

2010-01-24T04:26:00.000-08:00

Baked Crab Quesadillas Recipes

Baked Crab Quesadillas Recipes Ingredients

1/3 cup unsalted butter or margarine
1/4 cup vegetable oil
1/2 cup chopped onion
2 jalapeno pepper,seeded
1 and finely chopped
1 centiliter garlic, minced
1 lb lump crabmeat, drained
1/4 cup mayonnaise
1 tablespoon chopped fresh cilantro
1 teaspoon salt
16 8-inch flour tortillas
1/3 cup shrredded monterey jack
1 cheese with jalapeno peppers

Baked Crab Quesadillas Recipes cooking tips

Combine butter and oil; set aside. Saute' onions, peppers, and garlic
in 2 Tbl. reserved butter mixture in a medium saucepan over medium
high heat, stirring constanty, until tender. Remove from heat. Gently
stir in crabmeat and next 3 ingredients.
Place tortillas on baking sheets; brush 1 side of each tortilla, and
sprinkle with cheese. Fold in half.
Bake at 475 degrees F. for 4 minutes or until golden. Cut each
tortilla into thirds. Serve warm Baked Crab Quesadillas Recipes.

Baked Crab Potatoes Recipes

2010-01-24T04:23:00.000-08:00

Baked Crab Potatoes Recipes

Baked Crab Potatoes Recipes Ingredients

2 cup crabmeat
4 large baking potatoes
4 tablespoon butter
1/2 cup onion; chopped
1/2 cup mushrooms; sliced
1 ground pepper to taste
1 cup dry vermouth
2 tablespoon low-fat plain yogurt
2 tablespoon sour cream
1/4 cup half and half
3/4 cup gruyere cheese

Baked Crab Potatoes Recipes cooking tips

Clean and bake potatoes. Cool slightly and cut in half, lengthwise.
Place pulp into bowl, leaving about 1/4-inch shell. Reserve skins and
mash pulp. Melt butter in skillet and saute onion until it takes on a
light coloring (about 15-20 minutes). Add mushrooms and saute
another 5 minutes. Add the crabmeat and pepper. Add vermouth and
bring to a boil. Make sure you stir frequently. Cook mixture until
liquid is absorbed. Remove from heat and add yogurt and sour cream,
then add half and half. Combine crabmeat, onion mixture, pulp from
potato, and about 1/2 of cheese. Add additional ground black pepper
and a bit more half and half if desired. Place the mixture into the
potato skins. Sprinkle with additional 1/4 cup cheese. Bake at 400
degrees F. until cheese bubbles. This is yummy good Baked Crab Potatoes Recipes!

Baked Clams With Black Bean Sauce Recipes

2010-01-24T04:20:00.000-08:00

Baked Clams With Black Bean Sauce Recipes

Baked Clams With Black Bean Sauce Recipes Ingredients

24 clams
1 tablespoon sesame oil
2 teaspoon ginger, fresh; finely grated
2 teaspoon garlic; minced
1/2 teaspoon red pepper flakes
1/4 cup fermented black beans; rinsed & mashed
2 tablespoon wine, white
1 tablespoon soy sauce
3 tablespoon scallion; chopped white and green pepper

Baked Clams With Black Bean Sauce Recipes cooking process

Shuck the clams and place them on a baking sheet. Set aside.
Combine the remaining ingredients in a small saucepan and bring to a
boil over medium heat.
Spoon the mixture on top of the mollusks. Bake for 5 to 7 minutes at
450F, or until cooked but not tough. Serve immediately Baked Clams With Black Bean Sauce Recipes.

Baked Catfish Creole Recipes

2010-01-24T04:17:00.000-08:00

Baked Catfish Creole Recipes

Baked Catfish Creole Recipes Ingredients {FOR SAUCE}

3/4 cup melted butter
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped bell pepper
1/4 cup diced garlic
2 each bay leaves
2 can tomato sauce (8 oz)
1 cup fish stock
1/2 teaspoon sugar
1 pinch dry thyme
1 pinch dry basil
1 cup chopped green onions
1/2 cup chopped parsley
1 salt and cracked black
1 pepper to taste

Baked Catfish Creole Recipes Ingredients {FOR COOKING}

4 each 5-8 oz catfish fillets
1 cup 90-110 count shrimp (peeled
1 and deveined)
1 reserved creole sauce
4 cup cooked white rice
1/4 cup chopped parsley

Baked Catfish Creole Recipes cooking tips

In a two quart heavy sauce pan, melt butter over medium
high heat. Saute onions, celery, bell pepper, garlic and bay leaves
until vegetables are wilted, approximately three to five minutes. Add
tomato sauce and fish stock, bring to a low boil, reduce to simmer
and cook thirty minutes, stirring occasionally. Add sugar, thyme,
basil, green onions and parsley. Continue to cook ten additional
minutes and season to taste using salt and pepper. Remove from heat
and set aside.Preheat oven to 375 degrees F. Place
catfish fillets in an ovenproof casserole dish large enough to hold
the four fillets. Sprinkle the shrimp evenly over the top of the
fillets. Spoon the Creole sauce generously until fish and shrimp are
well covered. Place covered baking dish in oven and cook
approximately thirty minutes or until fish is done. Heat rice under
hot tap water and place an equal amount in the center of each serving
plate. Serve catfish Creole on top of white rice and garnish with
chopped parsley. This dish may also be served over pasta Baked Catfish Creole Recipes.

Baked Breaded Bluefish With Mock Tartar Sauce Recipes

2010-01-24T04:13:00.000-08:00

Baked Breaded Bluefish With Mock Tartar Sauce Recipes

Baked Breaded Bluefish With Mock Tartar Sauce Recipes Ingredients

1/4 cup skim milk
1 egg white
1/8 teaspoon pepper, black
2 bluefish fillets, 4 oz
1/4 cup bread crumbs
----MOCK TARTAR SAUCE----
1/2 cup yogurt, nonfat
1 tablespoon sour pickle; minced
1 tablespoon green olive, pitted; minced
1 tablespoon parsley, fresh; minced
1/4 teaspoon mustard, powdered
1 teaspoon lemon juice
1/8 teaspoon pepper

Baked Breaded Bluefish With Mock Tartar Sauce Recipes cooking tips

Preheat the oven to 350F. Combine the skim milk, egg white and
pepper to make a seasoned egg wash.
Dip the fillets into the egg wash, then dredge them in the bread
crumbs. [Let sit for 10 minutes.]
Lay the fillets on a nonstick baking sheet and bake for 10 minutes Baked Breaded Bluefish With Mock Tartar Sauce Recipes.

Baked Bay Scallops Recipes

2010-01-24T04:09:00.000-08:00

Baked Bay Scallops Recipes

Baked Bay Scallops Recipes Ingredients

2 sticks butter, room temp
1 cup fresh breadcrumbs
6 centiliter garlic, crushed
2 tablespoon onion, minced
1/2 cup parsley, chpd
1/4 cup white wine or sherry
1/2 lemon, juiced
1 salt and pepper
2 tablespoon oil
2 tablespoon onion, diced
1 1/2 lb fresh bay scallops
1/2 lb mushrooms, sliced

Baked Bay Scallops Recipes cooking tips

Kingston Harbour Yacht Club, Mt. Prospect, IL ** "Garlic, garlic,
garlic describes the scallops served at the KHYC....crisp, buttery
morsels..." Mix together butter, breadcrumbs, garlic, minced onion,
parsley, wine, lemon juice, and salt and pepper to taste. Form into
roll and wrap with waxed paper. Chill until firm, at least 1 hr.
Preheat oven 450 F. Grease shallow baking dish. Heat oil in lg
skillet over med heat until haze forms. Add diced onion and saute
until soft but not browned. Add scallops and mushrooms and salt and
pepper to taste and saute briefly. Drain off liquid. Arrange scallop
mixture in prepared dish. Slice garlic butter and arrange evenly over
scallops. Bake until butter is hot and bubbly, 5-10 mins. Serve
immediately. Scallops can also be broiled. Place about 3" from heat
and broil until bubbly, 3-5 mins Baked Bay Scallops Recipes.

Baked Artichoke & Crab Spread Recipes

2010-01-24T04:07:00.000-08:00

Baked Artichoke & Crab Spread Recipes

Baked Artichoke & Crab Spread Recipes Ingredients

14 oz can artichoke hearts-drained and chopped
1 cup parmesan cheese -- grated
6 oz can crabmeat -- drained and flaked
1/2 cup mayonnaise

Baked Artichoke & Crab Spread Recipes cooking tips

Preheat oven to 325F. Combine first 4 ingredients in bowl. Transfer
to 8 1/2 x 5" baking dish. Sprinkle with paprika. Bake until top is
browned, about 30 mins. Serve hot with water crackers Baked Artichoke & Crab Spread Recipes.

Baked Almond Catfish Recipes

2010-01-24T04:03:00.000-08:00

Baked Almond Catfish Recipes

Baked Almond Catfish Recipes Ingredients

1/2 cup whole almonds, toasted
3 tablespoon cornmeal
2 tablespoon grated parmesan cheese
2 tablespoon fresh parsley, chopped
1 tablespoon flour
1 salt & freshly ground black pepper,; to taste
2 tablespoon fresh lemon juice
2 lb catfish fillets
1 parsley sprigs and lemon wedges, fo; r garnish

Baked Almond Catfish Recipes Tips

Grind the almonds and combine with the cornmeal, Parmesan cheese,
flour, salt and pepper. Sprinkle the lemon juice over the catfish
and coat the fillets thoroughly with the almond mixture. Place the
fillets on a baking sheet and bake at 400F for 8 minutes, or until
cooked through. Serve immediately Baked Almond Catfish Recipes.

Baja Seafood Stew Recipe

2010-01-24T03:59:00.000-08:00

Baja Seafood Stew Recipe

Baja Seafood Stew Recipe Ingredients

1/2 cup onion; chopped, 1 medium
1/2 cup green chiles; chopped
2 each cloves garlic; finely chopped
1/4 cup olive oil
2 cup white wine; dry
1 tablespoon orange peel; grated
1 1/2 cup orange juice
1 tablespoon sugar
1 tablespoon cilantro; fresh, snipped
1 teaspoon basil leaves; dried
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano leaves; dried
28 oz italian plum tomatoes;
24 each soft-shell clams; scrubbed
1 1/2 lb shrimp; raw, shelled, med.
1 lb fish;
6 oz crabmeat; frozen,

Baja Seafood Stew Recipe tips

Use 1 24oz can of Italian Plum Tomatoes that are
undrained and cut in. The following fish can be
used: cod, sea bass, mahimahi or red Crabmeat
should be thawed, drained and cartilage removed Baja Seafood Stew Recipe.

Log-Cabin Cheese Straws Recipe

2010-01-05T18:21:00.000-08:00

Log-Cabin Cheese Straws Recipe

Log-Cabin Cheese Straws Recipe Ingredients

1/4 cup butter, softened
1 cup (4 ounces) shredded sharp Cheddar Cheese
1/4 cup milk
1/4 teaspoon salt
Dash of Tabasco Sauce
1/8 teaspoon paprika
1/8 teaspoon red (cayenne) pepper
3/4 cup all-purpose flour
1-1/2 cups fine soft bread crumbs
Unbeaten egg white

Log-Cabin Cheese Straws Recipe Cooking Process

Coarse salt, grated Parmesan cheese, poppy or sesame seeds
In a large bowl, combine butter, cheese, milk, salt, Tabasco, paprika and red pepper;
blend until smooth. Mix in flour and bread crumbs until blended. Refrigerate 30 minutes.
Preheat oven to 350F (175C). Working with half of mixture at a time, roll out
between 2 sheets of waxed paper to 1/4 inch thick. With a pastry wheel, cut into strips 5
inches long and 3/4 inch wide. Place on an ungreased baking sheet; brush with egg
white, then sprinkle with salt, Parmesan cheese, poppy or sesame seeds. Bake 12 to 15
minutes or until lightly browned. Cool. Serve piled on a platter log-cabin-style. Serve as
a snack with beverages or a salad. Makes about 40 Log-Cabin Cheese Straws Recipe.

Old Virginia Cheddar Biscuits Recipe

2010-01-05T18:19:00.000-08:00

Old Virginia Cheddar Biscuits Recipe

Old Virginia Cheddar Biscuits Recipe Ingredients

1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup (2/3 stick) firm butter
1 cup (4 ounces) shredded Cheddar cheese

Old Virginia Cheddar Biscuits Recipe Cooking Process

Preheat oven to 350F (175C). In a medium-sized bowl, combine flour and salt. Using a
pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Blend in
cheese. Mix until dough holds together in a ball. On a lightly floured surface, roll out
dough to about 1/2 inch thick. Cut with the tiniest biscuit cutter you have, even as small
as 1 inch. Prick tops with a fork. Place on an ungreased baking sheet. Bake 12 to 15
minutes or until biscuits are a rich Cheddar color but not browned. Cool and store in an Old Virginia Cheddar Biscuits Recipe

Homemade Crackers Recipe

2010-01-05T18:17:00.000-08:00

Homemade Crackers Recipe

Homemade Crackers Recipe Ingredients

4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/4 cup firm butter
About 1 cup milk

Homemade Crackers Recipe Cooking tips]

Preheat oven to 425F (220C). In a large bowl, combine flour, sugar and salt. Cut in butter
with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in enough
milk to make a stiff dough. On an ungreased baking sheet, roll out half of dough at a time
until about 1/4 inch thick. Cut into 2-1/2-inch squares, leaving crackers in place. Prick
surface with a fork and brush lightly with milk. Bake 15 to 18 minutes or until light
golden in color. Makes 60 (2-1/2-inch-square) crackers.
Variations
Whole-Wheat Crackers: Substitute whole-wheat flour for all-purpose flour. Substitute
dark-brown sugar for granulated sugar. Bake as above.
Sesame-Wheat Crackers: Substitute 2 cups whole-wheat flour for 2 cups all-purpose
flour. Add 1/4 cup sesame seeds to mixture. Substitute honey for white sugar. Sprinkle
crackers with sesame seeds after brushing with milk. Bake as above.
Caraway-Rye Crackers: Substitute 2 cups light or rye flour for 2 cups all-purpose flour.
Substitute dark molasses for sugar. Add 1 teaspoon caraway seeds to mixture. Sprinkle
crackers with caraway seeds after brushing with milk. Bake as above Homemade Crackers Recipe.