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Seafood enchilada casserole In a mixing bowl stir together soup, onion, nutmeg and black pepper.
In another bowl, place half of the soup mixture, drained spinach,
crab and 1 cup of the monterey jack cheese; set aside. Wrap the
tortillas in paper towels; microwave on 100%
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,
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
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
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
Ann's seafood chowder Melt butter in heavy saucepan over medium-low heat. Add onions and saute
until clear, add celery and cook gently for about 5 mins. Add flour, milk
and water, stirring well to avoid lumps. Add remaining ingredients and
season to taste. Heat until h
Tomato-seafood stew * fresh or frozen shrimp
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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
Seafood chilaquiles casserole * Tortillas should be 6 to 7 inches in diameter and cut into
1/2-inch ** Chipotle Chile should be a canned one in adobo sauce
and be finely *** Bacon should be crisply cooked and crumbled. Heat
oil in a 10-inch skillet until hot. Cook
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
Pesto pasta seafood salad Drop scallops and shrimp into 6 cups boiling water with 1 tsp. salt. Boil 1 - 2 minutes and drain. Blend oil, lemon juice and pesto. Mix everything together and toss. Serve at room temperature.
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
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
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
Alaska seafood pizza Spread pizza dough on to a pizza pan. Top with crab, shrimp, pineapple,
mushrooms, olives, green pepper, mozzarella and cheddar cheese. Bake at 350
degrees F. for 30 minutes.
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
All-purpose seafood dip 1. Mince ginger root, then blend well with vinegar.
2. Serve in a dip dish.
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
Seafood quiche Combine ingredients except eggs and reserve 1/4 cup of the cheese. Lightly beat the eggs and season with salt and pepper. Coat ingredients with egg and season with salt
&
pepper. Lightly grease a 8" casserole and add mixture.
Cook at 325F for 3
Alaskan seafood marinade In medium saucepan, over medium heat, combine all ingredients. Cook,
stirring until smooth, 5 to 7 minutes. Cool to room temperature. Marinate
seafood 30 minutes prior to grilling. Makes approximately l l/2 cups.
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..
Seafood lasagne 1. Melt 1 tbsp of the butter in a large, deep saute pan, add the monkfish and shrimp and saute over medium to high heat for 2-3 minutes. As soon as the shrimp turn pink, remove them with a slotted spoon and place in a bowl.
2. Add the mushrooms to the pan
The seafood thing 1. In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 25 minutes.
2. Heat the oil in a skillet over medium heat. Stir in the mushrooms, and saute until tender. Mix in the scallops, and cook just until opaque. Remove from
Broiled seafood canapes Toast bread on one side, trim off crusts and cut bread in half. Butter un
toasted sides, cover with a layer of seafood, then ketchup and top with
cheese. Place canapes on a baking sheet under the broiler. Broil until the
cheese is melted and the c
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
Alaska seafood tarts 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 indi
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
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
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
Quick seafood newberg SOURCE: Sugar Free...That's me! by Judith S. Majors, copyright 1978,
ISBN #0-345-28708-8, Library of Congress Catalog Card #:78-74029. Formatted
into MM by Ursula R.Taylor.
Heat undiluted soup isn saucepan with sherry. Add shellfish.
Brown rice seafood salad supreme In bowl, combine all ingredients except dressing and greens. Pour dressing
over all and toss to blend. Cover and refrigerate at least 1 hour, to blend
flavors. To serve, spoon onto crisp greens. Makes 4-6 servings.
Dressing
In medium bowl, c
Seafood chowder "A traditional Atlantic chowder is made with fish or shellfish, canned
milk, potatoes, onions and is served with a dollop of butter. This
version, which comes from a Nova Scotia fisherman and uses sour cream,
fresh cream and thyme, is quit
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
Seafood and 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 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 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
Seafood cocktail sauce This is a basic seafood cocktail sauce, although using salsa in place
of ketchup will give it an interesting twist.
MIX ALL INGREDIENTS together and let stand 1/2 hour before serving.
Makes 1 1/4 Cups
PETER KUMP - PRODIGY GUEST CHEFS COOKBOO
Holiday seafood casserole Heat oven to 350F degrees. In a medium skillet melt butter over medium
heat. Add scallions, parsley and garlic and saute, stirring constantly for 5 to 6
minutes. Be careful that the garlic does not burn. Stir in cheese, mayonnaise,
sour cream, and
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