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Garlic Clams
12 Cloves fresh garlic, minced 1 Bunch green onions, minced 1/2 c Butter 1/4 c Vegetable oil 1/2 c Chopped parsley 1 t Italian seasoning 1 c Dry white wine 1 c Clam juice 1 c Water 24 Cherrystone clams, cleaned In large skillet, saute garlic and onion in butter and oil for 1 minute. Add parsley and seasoning. Add wine, clam juice and water and cook 2 minutes. Now add clams and cook covered until clams open, about 10 to 12 minutes. Serve in bowls. |
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Preheat the oven to 425 F, rub the tuna steaks with 1 tbsp olive oil and season lightly with salt and pepper. In a skillet, saute the onion in the remaining oil until it is limp, ad the tomatoes and vermouth and cook briefly. Place the steaks in a shallow baking dish, pour on the oni (Upload by user)
Preheat the oven to 425 F, rub the tuna steaks with 1 tbsp olive oil and season lightly with salt and pepper. In a skillet, saute the onion in the remaining oil until it is limp, ad the tomatoes and vermouth and cook briefly. Place the steaks in a shallow baking dish, pour on the oni (Upload by user)
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Preheat the oven to 400 F. Peel and cut the potatoes into 1/4-inch slices. Boil them in salted water for 5 minutes; drain and scatter over the bottom of a large buttered baking dish. Make slashes in the mackerel about 3/4 inch apart and insert in each one a slice of green pepper, tom (Upload by user)
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Remove any remaining shell or cartilage from crabmeat. Combine crab and next 6 ingredients and 5 ounces of the enchilada sauce; mix well. Place the tortillas on a plate, cover and microwave on high for 1 minute. Remove tortillas and place equal amounts of the crab mixture on each and roll (Upload by user)
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