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Hot dog relish * Peppers should be seeded.
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Put the vegetables through the medium blade of a food chopper. Cover the
vegetables with boiling wate
r, let stand for 15 minutes, and drain well.
Add
Carrot & thyme bread Recipe by: The Best Bread Machine Cookbook Ever, Madge Rosenberg This moist
multi-grain bread is excellent. It is chock full of vitamins and fiber and
tastes good with fruit or vegetable salad or lentil or bean soup.
Note: The original recipe
Perky garlic scallops Wash and pat dry scallops. pour juice of 1 lemon over scallops and set
aside.
In a large skillet, melt butter and saute garlic for 3 minutes; add onions
and saute until soft. Add scallops, juice of 2 lemons, parsley, and salt
to skillet and saut
Roast chicken with spring onion and thyme Rinse and pat dry the chicken removing any giblets that may be in the cavity. Preheat the oven to 350 degrees and remove the butter from the refrigerator and allow to soften. Take the green parts of six spring onions, the carrot, and two two ribs of cel
Molded cranberry relish MAKE DRESSING: The night before serving the relish, place the cream cheese
and marshmallow creme in a small bowl. Mash lightly with a fork to barely
break up cream cheese. Add whipping cream and cover tightly. Refrigerate
overnight.
15 mi
Chicken thighs baked with lemon, sage, rosemary & thyme A pestle is perfect for pounding garlic, salt, and olive oil to a creamy paste.
Using a mortar and pestle, mash the garlic with a large pinch of salt to create a coarse paste (or use a small mixing bowl and the back of a spoon, or mince the garlic very fi
Simple vegetable ragout with parsley Soak the dried mushrooms in hot water until they are soft, about 20
to 30 minutes.
In a large saucepan, frying pan or wok with a cover, heat the oil and
saute the onions over medium heat until they are transparent but
still maintain their sh
Seared tuna steaks with wasabi-green onion mayonnaise Whisk first 3 ingredients in small bowl to blend, adding more wasabi paste
if desired. Cover and refrigerate.
Whisk teriyaki sauce, soy sauce, and rice vinegar in small bowl to blend.
Place tuna steaks in resealable plastic bag. Add teriyaki mixture; seal
Papaya relish * Chile should be seeded and finely chopped.
** Papaya should be pared, seeded and cut into 1/2 inch cubes.
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~-- Cook onion, bell pepper and chile in oil over medium hea
Fried parsley flecked shrimp whisk the eggs. whisk in the flour, water, salt and pepper.
fold in the shrimp onion and parsley.
heat oil on medium heat. drop rounded tablespoons of batter in the skillet and spread into a 2 1/2 inch round. cook each side for 3 minutes.
Broiled scallops and grapefruit 1. Rinse scallops and pat dry. Slice in half. Place in large glass bowl.
2. Working over bowl (to catch all the juices), peel and section the grapefruit. Add the sections to the scallops, squeeze leftover membrane to get all possible juice. Add chives
Pineapple-onion relish Halve pineapple lengthwise and reserve 1/2 for another use. Cut the remaining 1/2 pineapple lengthwise into 6 wedges. Heat grill. Brush pineapple wedges with 2 teaspoons oil. In a medium bowl combine all the r
emaining salsa ingredients. Place pineap
Stir fried scallops and apples Coarsley chop celery, and slice scallops. Peel and quarter apples. Heat
margarine in heavy skillet over high heat and stir fry celery for 2
minutes. Add scallops, sprinkling with juice from half the lemon. Coarsley
cut apple pieces into mixture, stirring
Southwest relish NOTE: Tomato and Pepper measures are approximate. You should use one
medium tomato and the peppers should be small ones.
Mix all ingredients. Cover and refrigerate at least 1 hour.
Makes 4 cups of relish.
Apple and green tomato relish MEASURE prepared fruit, vegetables, vinegar and spices into a large saucepan.
MEASURE sugar and set aside. COMBINE fruit pectin crystals with 1/4 cup of measured sugar. STIR pectin mixture into fruit and vegetable mixture.
PLACE saucepan over high heat a
"thyme and thyme again" dressing Place all ingredients in a jar, seal tightly, and shake vigorously
for 10 seconds. Use immediately or refrigerate. Shake again before
serving. If kept refrigerated, the vinaigrette should keep for up to
two weeks.
Makes 1 cup
Crowdie butter with garlic and parsley This is not the usual oat gruel, but a fresh white cheese, naturally
soured, or turned with rennet. It needs a little livening - with herbs or
spark it up with wild garlic.
Heat the milk (100 F, 40 C). Stir in the rennet. Leave in a warm pla
Skewered sea scallops Marinate scallops in mixture of tomato juice nad vinegar for one hour.
Reserve marinade, thread drained scallops on skewers alternating with
vegetables. Combine oil, soy sauce and 2 tablespoons reserved marinade.
Brush mixture on skewered scallops
Champagne risotto w. scallops Melt butter in heavy medium saucepan over medium heat. Add onions; saute 1 minute. Add rice; saute 2 minutes. Add Champagne; simmer until almost all liquid evaporates stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender
Grilled sirloin bracioles stuffed with provolone, parmesan, parsley & garlic Have butcher cut, trim and pound 4 oz. steaks into thin cutlets for you. Lay cutlets on cutting board, add sea salt and cracked black pepper to taste, brush with olive oil and season with parsley, garlic and parmesan to your taste. Place 1-2 thin slices o
White bean and corn relish In a small sauce pan cook the beans until tender, drain and rinse. Cooking time depends on how old the beans are. In a small saute pan cook the corn and the shallots in hot oil until tender, about 3 minutes. Season with salt and pepper. Set aside to cool.
Green tomato relish ii Fresh red sweet pepper should be finely chopped.
Wash and core the tomatoes; peel the onions. Slice the tomatoes
and onions thinly, mix with the salt and let stand overnight. In the
morning drain thoroughly. Put the tomatoes and onions in a larg
Sauteed mushrooms with thyme Heat oil in a large nonstick skillet over medium-high heat. Add onion and thyme, reduce heat to medium, and cook until softened and lightly brown, about 2 minutes.
Add mushrooms and cook, stirring occasionally, until tender and lightly browned, about 8 m
Tofu scallops Cut tofu into bite-sized pieces. Gently toss in oil. Dissolve sea salt in water. Add tofu and marinade (cover and refrigerate) for half an hour.
Barbecued scallops hoisin Scallops and red pepper are skewered and brushed with a Hoisin-inspired
barbecue sauce before being char-grilled for an Oriental flavor sensation.
1. Alternately thread the red pepper and scallops on wooden skewers,
beginning and ending with peppe
Chili seared scallops and baked pancetta Whipped potatoes brightened with sambal -- a chili-based sauce -- serve as
a base for scallops which are dipped in a spicy southwestern blend and
seared. Pancetta, Italian bacon, is served with the scallops. The dish is
drawn together by a citrus-beurre b
Seared scallops with mushrooms and creamy mushroom sauce Boil the stock mixture in a small saucepan until deduced to 1/2 cup to concentrate the flavor.
Remove the small muscle flap from the side of each scallp, place in a small bowl, and reserve for making the sauce. Place the scallpos on a plate.
Trim off and
Scallops & mussels, vinaigrette Fat grams per serving: Approx. Cook Time: 01:30 Remove
small white muscle from scallops & mar-inate in lemon juice for one
hour. Steam mussels, discarding any that do not open. Set aside. Cook
asparagus in boiling, salted wa
Easy apple relish Finely chop (or grind) cranberries, apples and orange.
Mix with sugar and refrigerate for a day or two before serving.
Great with chicken or turkey.
Tomato relish Peel tomatoes, then chop into small pieces. Chop celery, onions, and
peppers into fine pieces. Mix together the vegetables and salt. Place in
refrigerator overnight. Drain thoroughly in the morning. Combine sugar,
spices and vinegar, making sure the
Potato crepes with scallops salmon & asparagus Starting at the tip end, cut the asparagus into 1 1/2-inch lengths with a
diagonal rolling cut: slice off the tip at an angle, roll the asparagus
about a quarter turn and cut again, and repeat on down the stalk until you
reach the tougher base
Brown rice saute with parsley and sage Wash the rice well under cold water, then place in a saucepan with
water to cover by 1/4". Bring to a boil over high heat, then turn
the heat down low and cover tightly. Simmer until all water is
absorbed, approximately 1 hour.
In a f
Seared ahi tuna salad Make dressing:
Whisk olive oil, lime juice, orange juice, soy sauce, sesame oil, chives
and ginger in small bowl to blend. Season with salt and pepper.
Make wontons:
Pour oil into heavy medium saucepan to depth of 1 inch. Heat oil to 375F.
Working in batc
Sweet-and-sour onion marinade and relish In a large skillet, combine onions, garlic, butter, vinegar, salt and
pepper with 1 3/4 cups water; bring to a boil over high heat. Reduce heat
to medium-low; simmer until most liquid has evaporated, about 45 minutes.
continue to cook, stirring
Hot pepper relish (cl) In a heavy saucepan combine the pepper, onion, cider vinegar, sugar, mustard seed, salt and red pepper flakes. Bring mixture to a simmer and cook, stirring occasionally, for about 1 hour, or until reduced to about 3 cups. Relish will keep covered in refri
Tofu scallops with mushrooms and sherry Pat scallops dry and sprinkle with flour, pepper and salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking then cook scallops, turning over once, until browned well and just cooked through, 5-7 minutes total. Tran
Cranberry relish Segment and seed oranges, removing all membranes. Grind cranberries and
oranges together. Add sugar and nuts. Mix well and refrigerate to chill.
May be served immediately, but taste is improved if allowed to blend one
day. Will keep approximately 2 weeks
Broiled scallops w/lemon Bay scallops remain whole. Ocean scallops, halve. Place in bowl with
remaining ingreds and marinate 2 hrs or longer. Remove and arrange in one
layer in baking dish. Broil 3 mins, turn and broil 3 mins longer until
barely cooked through. Don't
Curried scallops Melt 1 tablespoon margarine in 10-inch skillet over medium-high heat. Cook
scallops in margarine 2 to 3 minutes, stirring frequently, until white.
Remove scallops from skillet; drain skillet.
Melt 2 tablespoons margarine in same skillet over mediu
Scallops for punky Try this refreshing scallop salad from Fla. Dept of Natural
Resources. Thaw scallops; rinse; drain well. combine water, juice,
1/2 tsp salt, peppercorns and onion in saucepan, bring to boil.
Simmer 5 mins. Add scallops, cover and simmer gently 10
Margarita scallops line the bottom of your oven baking dish with the sun dried tomatoes.
saute the scallops in olive oil until browned on both side.
arrange the scallops on top of the tomatoes.
add shallot, tabasco, mushrooms, garlic and lime juice and saute until the mushr
Parsley cheese ball Put cream cheese and olives into blender container. Cover; blend at high
speed until well mixed. Add sherry and Worcestershire sauce. Cover; blend
at high speed until smooth. Add cheddar cheese and seasoned salts. Cover;
blend at high speed unt
Black bean relish * Black beans should be canned and they should be rinsed and
drained. ** Serrano chile should be seeded and finely chopped.
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~-- Mix all ingredients. Cover and refriger
Tapas baked polenta with spicy relish 1 Bring the milk to a boil in a saucepan. Reduce the heat and whisk in the cornmeal in a stream until it thickens, then stir constantly with a wooden spoon for 20 minutes until it leaves the side of the pan.
2 Remove from the heat and stir in the butter
Balti scallops To make the marinade, mix all the ingredients together in a bowl.
Put the scallops into a bowl. Add the marinade and turn the scallops until
they are well coated.
Then cover and leave to marinate for 1 hour or overnight in the
refrigerator.
He
Broiled scallops and bacon hors d'oeuvres Remove any tough cartilage from the sides of the scallops, wipe off any bits of shell, and pat them dry. In a large frying pan, partially cook the bacon until it has released its fat but is still limp and flexible, remove it to brown paper or paper towels
Hot pepper relish Combine peppers and salt; let stand 3 to 4 hours. Add sugar and
vinegar; cook, stirring frequently, about 45 minutes. Pour into hot
jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in
boiling water bath.
Note: If you don'
Seared sirloin steak with olive relish Whisk together honey and vinegar in a medium bowl; season with salt and
pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk
until emulsified. Stir in onion, garlic, olives, orange, and parsley; set
aside.
Season steak all over with
Skewered scallops in orange oil In a medium-size bowl, combine the grated ginger root, orange juice and
sesame oil. Slowly whisk in the peanut oil. Pour the mixture into a large
Ziploc bag, add the orange zest and the scallops. Close the bag and shake
to combine thoroughly. Refr
Savoury thyme chicken Arrange the chicken pieces in an ovenproof dish. Pour oil over the
chicken, then spread the tomatoes and their juices over the pieces.
Top with onion, garlic, thyme, salt and pepper, and bake in a 180~C
(350~F) oven for approximately 1 hour, or until the
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