Ingredients

Recipes

Restaurants

Utilities

Alaska Seafood Tarts

Ingredients: 418 Gram(s) Canned pink Alaska salmon 350 Gram(s) Packet filo pastry 3 Tablespoon(s) Walnut oil 15 Gram(s) Margarine 25 Gram(s) Plain flour 2 Tablespoon(s) Greek yogurt 175 Gram(s) Seafood sticks, chopped 25 Gram(s) Walnuts, chopped 100 Gram(s) Grated Parmesan Directions: Pre-heat oven to 80 C, 350 F, Gas mark 4. Lightly grease 8 individual pie dishes or ovenproof pudding bowls. Drain the can of salmon and make the juice up to 200ml / 7fl.oz. with water for fish stock. Flake the salmon. Set aside. Brush each individual sheet of filo pastry with oil and fold into sixteen 12.5cm / 5inch squares. Put one square into each pie dish leaving the pointed corners protruding over the edge. Brush with oil then put a second square of pastry onto the first, but with the corners pointing up in between the original ones to create a water lily effect. Brush the points well with oil then bake for 5 minutes to set but not brown. Take out of the oven. Reduce the oven temperature to 150 C, 300 F, Gas mark 2. Melt the margarine and stir in the flour. Blend in the fish stock, beating well to remove lumps. Stir the yogurt, seafood sticks, walnuts and flaked salmon into the sauce and divide equally between the 8 pastry cases. Sprinkle the breadcrumbs over the top then return to the oven to heat through for 5-8 minutes or until the cheese and pastry have turned golden brown. Serve immediately.
Check some related videos Similar recipes: Alaska salmon chowder Drain and flake salmon, reserving liquid. Saute onions, celery and garlic in margarine. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly tender. Add broccol Pumkin tarts Remove shells from freezer and thaw for 15 minutes. Then bbake for 5 minutes at 350 to crisp shells Combine whipped topping, pumkin pie and spice and whisk until smooth. Add pudding mix and shisk until smooth & thick. Spoon into philo shells and top Alaska matelote Drain can of salmon. Make juice up to 300ml / 1/2 pint with water for fish stock. Break fish into large chunks. Heat the oil. Gently fry spring onions and garlic. Stir in flour. Add the fish and vegetable stocks and cider. Mix well. Stir in basil Fruit tarts CHEESE TART SHELLS: Combine the shortening and cheese spread in a medium bowl. Cut flour into the cheese mixture with two knives until well blended. Shape into a roll 1 1/4-inch in diameter and 12 inches long. Wrap completely in waxed paper or plastic Runny butter tarts Preheat oven to 400F. Sprinkle raisins evenly in baked shells. In bowl, cream together butter and sugar; beat in corn syrup, egg, vinegar, vanilla and salt. Pour into pastry shells, filling each 3/4s full. Bake in 400F oven for about 10 mi Ann's seafood chowder (halifax version) Melt bacon fat and butter in heavy saucepan over medium-low heat. Add onions and saute until clear, add celery and cook gently for about 5 mins. Add seafood products and saute in saucepan at medium high heat to coat, flavor and brown slightly. A Apple tarts with ice cream part 1 SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES. RAYMOND CABERNET SAUVIGNON, 1978. Preheat oven to 325. Roll out 1/2 dough until 1/8-in. thick and line six individual tart pans. Peel, core, and thinly slice the apples. Heat 3 tablespoons butter i Pecan tarts Allow the 1 cup butter and cream cheese to soften at room temperature. Mix cream cheese and butter with a mixer until fluffy. Mix in the flour with a wooden spoon. Separate mixture into four equal parts and flatten each into a rectangle. Allow the p Alaska gratin Drain can of salmon. Mix juice with milk and yogurt. Melt butter on HIGH POWER for 30 seconds. Stir in mushrooms, courgette and chives, cook for 2 minutes on HIGH POWER. Flake in salmon. Arrange one third of potato slices into base of microwave Poached seafood italiano 1 tablespoon olive oil 1 clove minced garlic 1/4 cup chicken broth 4(6ounce) salmon steaks 1 can diced tomatoes w/ Italian herbs 1/3 cup sliced olived black or green 1. heat oil in a large skillet. Add garlic ; saute 30 seconds. add wine. Bring to a boi Coffee liqueur zesty seafood marinade/sauce Shake all ingredients together well in covered jar. Let stand 1 hour or longer to blend flavors. Shake well before using. Pour over fish and marinate 30 minutes. Grill fish, basting often.. Paella ( spanish chicken seafood casserole ) Shell, devein and butterfly the shrimp. Scrub mussels and clams and soak in several different changes of water until needed. Cut chinese sausage in thin diagonal slices and steam, 15 minutes. Pre-heat the oven to 350/F. Combine the chicken, chili sauce an Red onion and brie tarts Preheat oven to 200C, 180C Fan, 400F, Gas 6. Heat butter and oil in a frying pan and add onions, cut-side down. Pour over wine, sprinkle in sugar and season. Cover and cook for 25 minutes until tender, turning once. If there is any liquid left in the p Alaska paella [Saffron gives this dish its traditional Paella coloring. It is however, expensive. Turmeric can be used as a substitute.] Drain the can of salmon, reserving the juice. Set aside. Heat the oil in a large pan and cook the garlic, onion and leek for Canadian maple syrup tarts In a mixing bowl, beat the egg with a fork. Beat in the Maple Syrup, stir in the raisins. Pour into the unbaked pastry shells, sprinkle with nuts. Bake at 400 for 15-20 minutes. Seafood pasta salad 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain. 2. While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost. 3. In a Alaska patties Pre-heat oven to 375 F, 190 C, Gas mark 5. Drain the can of salmon. Flake the fish. Mix with the cheese, onions and red pepper. Set aside. Put the flour into a bowl, add the eggs, salt and basil. Mix well to form a soft dough. Divide into egg size All-purpose seafood dip 1. Mince ginger root, then blend well with vinegar. 2. Serve in a dip dish. Cajun style broiled alaska halibut Prepare broiler. Combine all ingredients, except halibut, in a bowl and mix well. Sprinkle about 1/2 tsp. spice mixture over each halibut steak. Broil 10 minutes per inch of thickness or until fish flakes when tested with a fork. Save remaining spice mixt Seafood & asparagus stir-fry * - or Chinese white wine ** - shelled and deveined *** - cut in half horizontally **** - and cut in half diagonally ***** - dissolve cornstarch in water Combine the marinade ingredients in a medium bowl. Add the shrimp and scallops; s Grilled marinated seafood Make two marinades as follows: Place 1 cup of the olive oil and 1/4 cup of lemon juice in each of two bowls. Add the dill to the first bowl and the horseradish and mustard to the other. Add salt and pepper to both marinades. Cut the salmo Canadian living seafood chowder In large heavy saucepan, melt butter over medium heat. Cook potatoes, celery, carrot, onion and garlic, stirring for 8 minutes or until soft. Stir in flour. Gradually whisk in 5 cups of stock. Bring to boil. Reduce heat and simmer, covered for 10 minu Blueberry lemon cream tarts Special equipment: 4 (3 3/4-inch) nonstick fluted tart pans or 4 (8-oz) ramekins Preheat oven to 350F with a baking sheet on middle rack. Stir together graham cracker crumbs, granulated sugar, and butter in a bowl with a fork until combined well, then pre Grilled seafood flautas * See Sowest 2 for recipe. ** Use 1 package of Frozen salad-style imitation crabmeat, thawed *** Artichoke hearts should be drained and cut into quarters. Use one **** Flour tortillas should be 7 to 8 inches in diameter and be warm. Prepar Seafood lasagna 1. Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 2. Heat oil in a large saucepan over medium heat. Sautee garlic and mushrooms until tender. Pour in the Seafood dip Completely dissolve gelatin in boiling water. Stir in yogurt, sour cream, cocktail sauce and lemon juice until well blended. Chill until thickened, 20 to 25 minutes. Stir in imitation crabmeat, celery, onion and dill weed until well b Caramel chip tarts Pastry: combine flour, sugar and butter with pastry cutter until dough resembles a coarse meal. Add yolks, ground almonds, and extract. Slowly add ice water until dough can be shaped into a ball. Flatten dough into a disk. Wrap tightly and chill u Seafood stuffed porkchops Preparation: Lay a chop on the counter and cut a 3 inch slit on the fat-less side of the chops. The tough white skin on the opposite side lets you cut in adjacent to it without going right through. Cut deep into the side of the chop, almost bisecting it Alaska salmon salad sandwich Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of bread slices, top with remaining bread. Cut sandwiches into halves or quarters. Makes 6 sandwiches. Apple tarts with ice cream part 2 SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES. RAYMOND CABERNET SAUVIGNON, 1978. SAUCE: Combine sugar and 1/2 cup water in heavy saucepan. Cook on medium heat 15-20 minutes, until sugar turns light golden brown. Don't let sugar burn. Remov Wild ginger - seafood dipping sauce In a small pan, combine the sugar and water. Bring the mixture to a boil and cook, stirring until the sugar is dissolved, about 3 minutes. Remove from the heat and cool Holding each lemon over a bowl to catch the juices, cut in between each segment with a Seafood stuffed pork chops 6 boneless pork loin chops 3/4" - 1" thick (partly frozen is best for cutting) 100 grams (1/2 package) imitation crab meat shredded. 1 can crab drained. Reserve liquid. 1 garlic clove paste 1 green onion chopped 1/4 cup minced sweet onion 1/2 c Seafood stuffed flounder NOTE: Flounder should be 1 to 1-1/4 pounds each, boned, heads removed and brown side split down the center. Combine the first seasoning mix ingredients in a small bowl; mix well and set aside. In a large skillet fry the bacon over high heat until crisp. A Sizzling sweet and sour seafood 1/3 c White wine vinegar 1/3 c Chicken broth 2 tb Soy sauce 1 tb Dry sherry 1 1/2 tb Cornstarch 3 tb Salad oil 2 x Cloves garlic, minced 1 ts Minced fresh ginger 1/2 lb Medium-size raw shrimp 1/2 lb Scallops, Caramelized onion tarts In a 12 inch to 14 inch saute pan, heat oil over medium heat until smoking. Add onions, anchovies and thyme and cook, stirring regularly until golden brown and very soft, about 20 to 25 minutes. Remove from heat and allow to cool. Meanwhile, pla Alaska bbq salmon with zesty sauce Wash fish & pat dry. Sprinkle with salt & pepper & dot with butter. Arrange overlapping slices of onion, lemon & parsley in cavity of fish, brush fish with oil. Wrap in heavy duty aluminum foil, sealing edges with double folds. Alaska cod strips to dip Toss together bread crumbs, parsley and lemon-pepper in a shallow dish. Whisk together egg and milk in a second dish. Spread flour out on a third dish. Heat oil in a large non-stick skillet over medium-high heat. Season fish strips with salt. Dred Alaska sourdough pancakes Put starter in large bowl. Add 2 cups flour and 2 cups milk. Mix well and cover. Leave in warm place overnight. Next morning take out 1 cup starter. Leave room temperature 12 hours. To remaining sponge add 2 eggs, 1 tsp soda, 2 tb surgar, 1 ts sal Alaska vol-au-vents Drain the can of salmon. Flake the fish into a bowl and set aside. Scoop out the soft pastry from inside the vol- au-vent cases. Put the cucumber into another bowl and sprinkle with the salt. Allow to stand for 15 minutes then rinse thoroughly. Pa Sandtortchen (sand tarts) Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight. Roll as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on Alaska salmon and avocado pasta salad Cook the pasta according to package directions. Drain and toss with the French dressing. Allow to cool. Drain and flake the salmon. Add to the pasta with the green onions, sliced bell pepper and cilantro. Whisk together the lime juice and grate Al's seafood bisque 1. Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster. 2. Add the shrimp, cover the pot, and steam for 5 mi Tomato-seafood stew * fresh or frozen shrimp ~-------------------------------------------------------------------------- PER SERVING: 175 cal., 18g Pro., 18g Carbo., 4g fat, 78mg Chol., Thaw shrimp, if frozen; halve length-wise. In a large saucepan cook onion and garlic in Alaska sourest sourdough starter Dissolve yeast in 1/4 cup warm water. Add sugar vinegar,salt,all purpose flour. Add remaining water until a creamy batter is formed. Place in a glass bowl,cover and let sit until it starts to ferment, about 3 days. It will take on a powerful boozy Alaska bake Pre-heat the oven to 190C, 375F, Gas mark 5. Drain the can of salmon and make the juice up to 150ml / 1/4 pint with water for fish stock. Break the salmon into large chunks and arrange it with the broccoli in a single or 4 individual ovenproof dis Tiny tim cranberry tarts In a bowl, mix butter, cream cheese and flour with the fingers until a ball of dough is formed. Cut dough into 24 pieces and place each piece into a muffing pan cup. With the fingers press dough to line the bottom and sides of each cup. In a bowl, mix Seafood chili Heat oil in a wide, deep skillet. Saute the onions, garlic and cilantro until the onions are soft and translucent. Add bell pepper, Anaheim and jalapeno peppers, chili powder, cumin, oregano and cayenne and stir well to mix. Stir in tomatoes and green sal Brownie alaska Line an 8 inch bowl with foil. Pack ice cream into bowl and freeze until very firm. Preheat oven to 350F. Grease an 8 inch round cake pan. Line pan with wax paper. Grease wax paper. In another medium bowl, combine BROWNIE MIX, egg yolks water, butterr or Tofu tarts Mix tofu, garlic, onion and parsley to make a flexible paste. Use salt and pepper according to your taste. Make small round tarts ? inch thick. Heat oil in a pan and cook tarts for 10 minutes on each side. Oat & onion tarts Note: Medium oatmeal may be used instead of oat flakes if preferred. Mix the oats, flours, cheese and a pinch each of salt, paprika and cayenne. Cut then rub in the fat, bind with water and leave out to rest. Peel, quarter and slice the onions wafer thin.