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Recipes

Stuffed Clams Union League

Melt 5 tbsp of the butter in a large saucepan, add the shallot or onion and stir over low heat for 5 minutes. Add the clams and wine, cover, and cook until the shells open, 15 minutes. Remove the clams from the shells and chop them. Save the shells. Preheat the oven to 400 F. Melt the remai
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Stuffed Eggs with Caviar

In a saucepan combine eggs with enough cold water to cover by 1 inch and bring water just to a boil. Remove pan from heat and let eggs stand, covered, 7 minutes if using quail eggs or 17 minutes if using large eggs. Drain hot water from pan and run cold water over eggs, cracking shells against s
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Shrimp in Apricot Sauce

Shrimp: Combine first 6 ingredients in a medium bowl; stir until smooth. Let batter stand 30 minutes. Peel shrimp, leaving tails intact; devein, if desired. Pour oil to depth of 2 inches into a Dutch oven; heat to 375 degrees. Dip shrimp into batter, and fry, a few at a time, until golden.
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Shrimp with Brandy and Tartare Sauce

Place all ingredients in bowl and marinade for 30 minutes at room temp. Alternate shrimp and bok choy on skewers. Place on oven proof platter. Broil 12-14 minutes in oven. Turn skewers over once and season during cooking. Baste with marinade if desired. Serve with tartare sauce.
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Shrimp and Chili Ginger Cakes

Place the bread in a bowl, cover with water, soak for 10 seconds, then squeeze out the excess water. Place the drained bread in a food processor with the shrimp, chili, ginger, garlic, cilantro, salt, and egg. Pulse until well blended. Heat the oil and shollow-fry spoonfuls of the mixture f
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Striped Bass and Mushroom with Bacon

Soak the fish overnight in golden ginger ale, before you prepare the dish rinse the fish and prepare as listed below. In a pan, cook bacon; save drippings. Crumble bacon; set aside. Cook mushrooms and onion in drippings till tender. Place fish in a baking dish. Combine mushrooms, onion
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Piccata Locanda Ticinese

Flour meat slices, soak in eggs beaten with parmesno fry shortly in butter and olive oil. keep warm. warm ham in butter. take ham out of pan and add on top of meat. add wine to pan reduce, add sauce and tomatoes let simmer for a few minutes. pour sauce over meat and ham.add some parsley on top.<
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SPANISH CHICKEN CASSEROLE

Cook chicken until it comes off bone easily. Break into bite-size pieces and layer with tortillas which have been torn into strips. Combine other ingredients and pour over same. Top with cheese. Cover and bake at 300 degrees about 1 hour. Left-overs are even better when reheated. Freezes w
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Spicy Beer-Braised Catfish

In a shallow bowl, combine chili powder, garlic, flour and salt, stir together well. Add catfish and toss to coat evenly. In a large, deep skillet over medium high heat, heat oil. Add catfish and cook until browned on both sides, about 2 minutes per side. transfer the fish to a plate and se
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TAG: catfish, minutes, skillet, ,

Swordfish Margarita with Lime

Combine bouillon, water and coriander in medium skillet. Bring to boil, add fish and reduce heat. Simmer until fish flakes with a fork. (4 minutes per each � inch of thickness of fish) Remove fish from skillet, cover and keep warm. Sauce: Use 1/2 cup of the poaching liquid, comb
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Shrimp Pie

Saute onion and pepper in margarine. Add soups and seasonings. Add diced eggs and shrimp. Line a 2-quart casserole dish with half of the pastry. Pour in mix and cover with pastry. Dot with butter and bake at 350 degrees until brown, about 45 minutes.
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TAG: shrimp, ,

Smoked Salmon with Fettuccine-Vodka And Dill

Melt butter gently in a large deep skillet. Add cream. Bring to a boil. Add vodka. Reduce heat and cook on low 3-4 minutes until slightly thickened. Add smoked salmon, salt, pepper and dill. Remove from heat. Cook fettuccine in a large pot of boiling salted water until tender. Dra
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TAG: noodles, sauce, vodka, fettuccine, salmon, smoked, ,

SPANISH BEEF AND RICE

Salt and pepper meat and brown in hot oil. Remove and saute the onion and pepper. Mix meat, onion, pepper, rice and tomatoes; add mustard and Worcestershire sauce and more salt and pepper to suit taste. Cover and bake at 350 degrees for 1 hour
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TAG: pepper, ,

Red Snapper in Coconut Sauce and Cilantro

In a wok, heat the oil over medium heat. Add the onion, garlic, ginger, chiles and lemongrass. Cook, stirring constantly, until the onions turn golden, 3 to 4 minutes. Add the six spices and continue stirring 1 to 2minutes. Add the coconut milk, bring the mixture to a boil, cover the pan an
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TAG: sauce, minutes, stirring, cilantro, coconut, ,

Risotto and Clams with Rice

Steam open the clams, remove from shells and chop, strain the clam juice and set aside. Bring 5 cups of water to a steady simmr, heat the oil in a large covered sauce pan, add garlic, and onion and saute until just begining to brown, Add the rice and parsley and stir until the rice is
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PAELLA - Spanish Seafood Fried Rice

Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, s
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Risotto with Crabmeat and Cheese

Melt butter in large saucepan over medium heat. Add minced onion and saute until translucent. Add rice and saute 1 minute. Add 1 cup chicken stock to rice, reduce heat and simmer until liquid is absorbed, stirring often. Continue adding enough of remaining chicken stock 1 cup at a time
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Rockfish in Sweet and Sour Sauce

Rinse and dry rockfish. Sprinkle cornstarch over entire surface of fish. Heat oil to depth of 1/2-inch in skillet large enough to hold fish. Fry about 5 minutes per side or until rockfish flakes easily when tested witha fork and is golden brown on outside. Remove fish from oil; drain on pap
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Stuffed Mushrooms Casino

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet. Remove stems from mushrooms. Reserve and chop approximately 1/2. Arrange mushroom caps in a single layer on the prepared baking sheet so that the edges of the caps touch one another. Set aside. In a sm
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Stuffed Mussels with Wine

Steam mussels in olive oil, and wine, remove from shells, and chop, Mix with bread crumbs, butter, garlic, and parsley. Moisten with mussel stock, fill half shells with mixture, and bake at375 for 12-15 minutes.
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Stuffed Shrimp and Lemos Wedges

Remove shell up to tail. Cut shrimp down to the back leaving in butterfly fashion. Remove large intestine. Place in baking dish. Melt butter. Combine remaining ingredients. Place stuffing in each shrimp cavity. Bake in preheated 350 oven for 20 min. Serve with drawn butter and lemon wedges
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Tuna Burgers

In bowl, flake tuna finely, stir in half of the crumbs, 1/4 cup of the mayonnaise, half of the dillweed, the oregano, and salt and pepper to taste, shape into 2 patties. Spread remaining crumbs on waxed paper or in shallow bowl. Press patties into crumbs to coat. In small bowl, stir to
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Tuna Burritos

In large skillet, heat oil over medium heat, cook onion for 3 minutes, add garlic, celery and 3/4 cup of the green pepper, cook, stirring often, for 5 minutes. Drain chick-peas, reserving 1/4 cup of the liquid. Rinse chick-peas and add to skillet along with chili powder, oregano, cumin and
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Tuna Mayonnaise on Rye

Mix together the tuna, mayonnaise, cayenne, and cilantro and season to taste. Butter the bread, then spread over the tuna mixture. crumble the chips into small pieces and scatter over the tuna. Grind over a little black pepper, top with the remaining slice of bread. Cut in half and eat
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Tuna Pie with Cheese

Melt butter, add green peppers and onions and cook until onions are golden brown. Add flour and salt and cook until well blended; add milk slowly, stirring constantly until thick and smooth. Add tuna and lemon juice; put in greased baking dish and cover with cheese whirls. Bake in a hot ove
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Tuna With Pineapple-Ginger Marinade

Combine pineapple juice, vinegar, soy sauce, ginger, oil and garlic in a small bowl, mix well. Arrange tuna in glass or ceramic baking dish. Pour marinade over fish. Marinate in refrigerator, covered at least 30 minutes. Drain fish, reserving marinade. Place fish on oiled grid 4 to 5 i
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Swordfish In Wine and Garlic Sauce

Poach fish in cold water and wine, with salt and pepper. When fully cooked, remove fish from pan. Add butter to liquid; when melted, add cornstarch dissolved in a little cold water. When sauce becomes translucent, add parsley and garlic and pour over swordfish. Serve with rice and grilled t
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Red Caviar Dip

Mix sour cream, green onions, lemon juice and 1 tbsp chives in medium bowl. Gently fold in 1/4 cup caviar. Transfer to serving bowl. (Cover and refrigerate at least 6 hours and up to 1 day.) Sprinkle dip with remaining 1 tsp chives and 3 tbsp caviar.
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Red Snapper Acapulco with Avocado

Place seafood in glass bowl. Cover with juice. Marinate 4 hours or overnight. Drain. Return seafood to bowl. Mix onion, serrano peppers, tomatoes, olives, parsley and cilantro. Stir in tomato juice, oil, jalepenos with juice, Worcestershire, oregano and salt. Pour sauce over fish, mix gentl
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Wine Baked Oysters and Crab with Cheese

Wash oysters thoroughly. Shuck and place oysters on deep half of shell removing any remaining particles of shell. Arrange oysters on baking sheet and set aside. Combine crab meat with remaining ingredients; mix well. Top each oyster with 1 tsp of mixture and bake in a pre-heated oven a
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Pork Goulash

Place pot on range over medium heat. Add oil, preheat and cook onions, stirring until wilted. Add pork; cook until meat loses pink color, stir often. Stir in paprika, garlic and tomato puree. Sprinkle with salt, pepper and flour and stir to coat meat. If there is a noticeable amount of liquid, o
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Pork Chops in White Wine

Brown pork chop in oven-proof frying pan. Remove chops and brown onions in butter. Sprinkle onions with flour, salt and pepper and mix well. Add wine mixed with soy sauce. Stir and cook until thickened. Add pork chops. Cover pan and bake for 1 hour at 350 degrees. Serve with rice.
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Pork Chops in Raisin Sauce

Make small cuts in each pork chop with a sharp knife; insert slice of garlic in each cut. Cook pork in a 10-inch skillet over medium heat until brown; drain. Sprinkle with salt and pepper. Add remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until pork is done, 25 to 30
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Pork Chops in Orange Wine Sauce

Brown pork chops in oil and drain. In saucepan, add flour to butter, stirring until thick. Slowly stir in orange juice and wine. Cook and stir until thick. Add brown sugar and salt. Place chops in shallow casserole and pour sauce over them. Cover and bake at 350 degrees for 45 to 60 minutes
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Rolled Flounder Stuffed with Blue Crab

Melt half the butter in a saucepan. Stir in the flour, and cook about 2 minutes over gentle. Stir in broth and bring to the boil. Add the mushrooms, and allow to cook until the sauce thickens. Add the cream and re-boil the sauce. Remove the sauce from the heat, and stir in the brandy, shrim
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Tacos with Salmon Avocado Salsa

Place salmon in a heavy-duty plastic food bag. Add onion, lime juice, garlic, pepper, and oil. Seal bag. Turn fish often for 30 minutes. Meanwhile, stack the tortillas and seal in foil. Cut a piece of heavy-duty foil the same size as salmon. Lift fish from marinade and place skin down
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Thai Salmon Yellowfin Puffs with Ginger

Mix together lime zest and juice, garlic, spring onion, ginger and coriander. Melt butter. Lay out 1 sheet of phyllo, and brush with butter. Lay second sheet on top, brush with more butter. Lay a salmon fillet about 2-3 inches from short side of pastry, season to taste and put half of lime
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Pork Medallions with Sherry and Orange

Cut tenderloin into thin slices and put in plastic ziplock bag. Add next four ingredients. Rub to coat pork well. Chill for several hours. Remove pork, reserving marinade. Put marmalade and next three ingredients in saucepan. Heat to a boil, reduce heat to a simmer, cover and simmer 10 minu
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Pork Mediterranean

In a large skillet brown half of the pork in hot oil. Brown remaining pork with onion rings and garlic. Return all pork to skillet. Stir in undrained tomatoes, bouillon granules, thyme, and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer 45 minutes or until tender. Skim
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Pork Tenderloin With an Apricot Ginger Glaze

Place the chili powder, garlic powder #1, sugar and salt in a jar; shake to blend. Rub about 1/4 of spice mixture onto pork tenderloins. The remaining spice mixture can be stored for later use. Cover tenderloins and refrigerate for 2 to 24 hours. Prior to grilling, melt apricot preserves in
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