Free Recipes Archive
Serving Size : 2 2 lb mussel, whole, washed and debearded 2 cups white wine 1 red bell pepper, roasted and peeled and chopped 1 Poblano, Anaheim, or California chile, roasted and peeled and chopped 1/2 cup cilantro, finely chopped Read More …
FOR BLACKENING FISH: 4 each catfish fillets 1/4 cup melted butter 1/4 cup Red Lobster Cajun Seasoning SAUCE INGREDIENTS: 1 cup heavy whipping cream 2 tablespoons shallots, 1/8 inch dice 1 tablespoon vegetable oil 1/2 cup white wine 2 tablespoons Read More …
1/2 cup applesauce 1 cup bread crumbs 1 cup cooked lobster, chopped 1 small green pepper, chopped 2 celery ribs, chopped 6 ounce can shrimp, cleaned 1 small onion, chopped 1/8 teaspoon white pepper 1 cup fat free mayonnaise 1 Read More …
2 pounds whole-dressed red snapper juice from 1 lemon or lime 1/2 teaspoon black pepper 2 teaspoons canola oil 1 onion, halved and sliced 2 cloves garlic, minced 2 teaspoons snipped fresh thyme or 3/4 teaspoon dried 1 cup canned Read More …
1-1/4 pounds fresh or frozen grouper, halibut, or shark steaks, about 3/4″ thick 1/2 teaspoon lemon-pepper seasoning 1/4 cup thinly sliced green onions 1/2 teaspoon finely shredded orange peel 1-1/4 cups orange juice 1 tablespoon cornstarch 1/4 teaspoon salt 3 Read More …
1 tablespoon unsalted butter 1/4 c. nonfat milk 2 cloves garlic, minced 1/2 teaspoon paprika pinch of salt 1 lb. swordfish steaks 1 c. dry white wine 1 teaspoon granulated garlic 1 large red bell pepper, diced (makes 4 servings) Read More …
4 catfish fillets (4 ounce each) 1 ounce wheat flakes cereal – sugar free The cereal should be finely ground (1/4 cup) 1 Tablespoon paprika 1/4 teaspoon salt 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/2 teaspoon cayenne pepper Read More …
3/4 pound catfish 2 teaspoons Cajun seasoning 2 teaspoons olive oil 1/2 cup chopped onions 1/2 cup chopped sweet green peppers 1 teaspoon minced garlic 1 can (14-1/2 ounce) whole tomatoes, chopped 3/4 cup water 1 cup couscous Sprinkle fish Read More …
1 can (15 to 19 ounces) black beans, rinsed and drained 1 can (15-1/4 to 16 ounces) whole-kernel corn, drained 1/4 cup finely chopped red onion 1/4 cup loosely packed fresh cilantro leaves, chopped 2 tablespoons fresh lime juice 1/2 Read More …
1 tablespoon olive oil 1 sweet red pepper, cut in thin strips 4 thin slices red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano or 1 tablespoon fresh 1 lb. cod fillets, cut in 4 pieces 2 tablespoon chopped Read More …
Serving Size : 24 24 green onion tops, julienned, cut in 3 inch pieces 6 ounces lump crabmeat, shells removed 4 ounces fat-free cream cheese 1/4 cup minced green onions 2 teaspoons fresh lemon juice 1/2 teaspoon hot sauce 1/4 Read More …
Serving Size : 2 2 1-1/2 lb live lobsters 1 tablespoon olive oil 1 medium onion, coarsely chopped 1 small carrot, coarsely chopped 1 garlic clove, thinly sliced 1/4 cup Cognac 3/4 cup dry white wine 2 large Italian plum Read More …
4 (1-1/2 lb.) lobsters* 30 clams, cleaned with brush under cold water; set aside (1 dozen cherry stone and 1-1/2 dozen t-neck) 3/4 cup olive oil 2 (28 oz.) cans whole tomatoes, chopped 1 (8 oz.) can tomato sauce Salt Read More …
4 tablespoon (60 ml) butter 2 cups diced, boiled lobster meat 1/4 cup dry sherry or Madeira wine 1/2 teaspoon (2 ml) paprika 1/4 teaspoon (1 ml) nutmeg 3 egg yolks 1 cup (250 ml) cream Salt and freshly ground Read More …
2 cups lobster meat diced in 1 inch pieces. 2 teaspoons olive oil 1/2 teaspoon chopped garlic 2 teaspoons rice wine 1/2 cup chicken broth 1 cup bean sprouts 1-1/2 cups snow peas 1-1/2 cups broccoli chopped 2 cups bok Read More …
Yield: 4 Servings 2 lb Shrimp or lobster (raw, shelled and cleaned) 4 tablespoon Olive oil 1/2 Stick butter 2 Cloves garlic crushed (or more to taste) 1 Onion chopped 1 Hot pepper halved and seeded 1/4 teaspoon Red pepper Read More …
Yield: 6 Servings 6 Lobster tails, cooked/chilled 6 tablespoon Mayonnaise 1 teaspoon Mustard, prepared 1 teaspoon Lemon juice 1 teaspoon Tarragon wine vinegar 1 tablespoon Chives, finely minced 1 tablespoon Parsley, finely minced Salt to taste Pepper to taste Remove Read More …
1 pint strawberries, rinsed, hulled and sliced 1 teaspoon sugar 2 teaspoons red wine vinegar 3 tablespoons canola oil 1 tablespoon fresh mint, chopped (or 1 teaspoon dried mint) 1/2 teaspoon salt 2 cups cooked chicken, cubed 1/4 cup sliced Read More …
Source: Chef Kathy Cary – Lilly’s, Louisville, Kentucky Serves 6 as an appetizer or 4 as an entree Scallops 1 tablespoon Dijon mustard 1/2 teaspoon kosher salt 1/4 teaspoon pepper 2 tablespoons fresh tarragon 1-1/2 pounds sea scallops, cut in Read More …
4 tablespoons butter 3 tablespoons flour 1 cup light cream 1/2 cup milk 1/2 cup light ale salt 1/4 teaspoon pepper 2 egg yolks 2 cups cooked, diced lobster (or three tins of lobster) 1/2 cup blanched, sliced almonds (Serves Read More …
Source: Kilkenny’s Irish Pub & Eaterie – Tulsa, Oklahoma 1 (10 ounce) lobster tail 2 ounces butter 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon Irish Whiskey 2 ounces heavy cream Remove lobster from shell and cut the meat Read More …
2 pounds red bliss potatoes 8 chicken thighs 8 ears corn 4 (2-pound) lobsters 2 pounds linguica sausage or chorizo 3 pounds soft shell clams or steamers Put the potatoes and the chicken thighs in a large pot. Cover with Read More …
Source: La Fontanella – Phoenix, Arizona (originally from Chicago, Illinois) 4 (1-inch) slices of Ahi tuna 2 large onions 1/2 cup red wine vinegar 1/2 cup white wine Chopped parsley 1/2 cup olive oil Sea salt Extra virgin olive oil Read More …
6 ounces bay scallops 6 ounces rock shrimp 4 ounces lobster meat 1 large green bell pepper, chopped 1 large red bell pepper, chopped 1/4 cup scallions, chopped 1/2 tablespoon butter Flour tortillas 6 ounces Monterey jack cheese, grated Preheat Read More …
1 shallot 1 clove garlic 1/2 cup white wine 1/2 ounce lobster base 1 cup water 1 cup whole whipping cream In a saucepan add all ingredients, except cream, with one cup of water. Simmer until vegetables are tender. Purée Read More …
Source: Jim and Carol Klancnik, Latchstring Restaurant, South Dakota 1 (10 ounce) boned Rainbow trout fillet 1 teaspoon salt 3/4 teaspoon celery salt 1/2 teaspoon cracked black pepper 1/2 cup white flour 3/4 cup yellow cornmeal Vegetable oil, for frying Read More …
YIELD: 18 pies 4 lbs Salmon, 1/2″ dice 1 bunch Leeks 1 bunch Dill, chopped 1 Lemon 1 litre 35% cream 1 tablespoon Dijon 1 tablespoon Knorr fish base 2 cups Water 1 tablespoon Salt 1 tablespoon Black pepper ground Read More …
Fish cakes made with salted codfish were standard New England fare for generations. This version uses cooked fresh fish for cakes that make a good breakfast dish or a light Sunday supper. Handle them gently, and use freshly mashed potatoes Read More …
Source: a New England clambake from Legal Seafoods chef Joe Coletto The clambake – it’s an American tradition with a history that goes back to the first settlers. For survival, the pilgrims originally adopted from the local Indians the practice Read More …
1/4 cup Chablis or other Dry White Wine (Non-alcoholic substitute: 1/8 cup Water with 1/8 cup Apple Juice) 2 tablespoon Fresh Lemon Juice 4 ounce Orange Roughy or other White Fish 1/2 teaspoon Dried Dill Weed 1/2 teaspoon Dried Tarragon Read More …
3 lb fish fillets 6 tablespoon butter or margarine 1 teaspoon salt 1/2 teaspoon pepper 1 tablespoon Worcestershire sauce 2 tablespoon lemon Juice Paprika 1/2 C white wine Place fish in greased broiler pan. Melt butter, mix with salt, pepper, Read More …
1-1/2 to 2 lbs. whitefish, corvina, or shrimp – RAW 1 tablespoon salt (more or less to liking) 1/2 tablespoon Ground black pepper 2 red onions (finely sliced, or diced small) 1-2 Serrano chilies (stemmed, seeded, finely chopped) juice of Read More …
Source: Les Chefs De France At Epcot Yield: 8 servings 8 ounces grouper Salt and pepper to taste 2 egg whites 4 cups heavy cream, divided 1/2 ounce (1 tablespoon) Dijon mustard 6 drops hot sauce 8 drops Worcestershire sauce Read More …
Source: Il Girasole – Delray Beach, Florida 1/2 cup butter 1/2 cup flour 4 cups whole milk 2 teaspoons chicken base 1/2 cup vegetable oil 12 large sea scallops, halved 8 large raw shrimp (about 15 count), peeled, deveined, cut Read More …
Source: Chef Tudie Frank-Johnson, Iron Springs Cafe, Phoenix, Arizona Lemons, halved, as needed Bay leaves to taste Salt to taste Cayenne pepper to taste 1/2 to 1 pound live crawfish 1/2 pound medium shrimp 1 (4 ounce) link andouille sausage, Read More …
25 ml butter 2 tbsp 500 ml onions, sliced 2 cup 15 ml dried parsley 1 tbsp 2 garlic cloves, minced 2 ml thyme 1/2 tsp 2 ml marjoram 1/2 tsp dash pepper 500 ml mushrooms, sliced 2 cup 25 Read More …
boned skinned chicken breast crabmeat or cooked shrimp 1 egg, beaten hollandaise sauce seasoned breadcrumbs Flatten the chicken breast a little with a meat mallet. Dip each breast in flour, then dip in beaten egg, then bread crumbs to coat. Read More …
Serving Size : 4 1 pound mild white fish fillets without skin, fresh or frozen, crod or Orange Roughy work very well 9 ounces frozen french-style green beans 2 tablespoons onion, chopped 1/2 cup boiling water 8 oz tomato sauce Read More …
1/4 cup onion, diced 2 tablespoons thyme 1/4 cup green onion, sliced thin 2 jalapeños, seeded and diced 1 teaspoon allspice 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon cracked black pepper 2 tablespoons Jamaican Jerk Spice (recipe below) 2 Read More …
Serves: 4 to 6 2-1/2 teaspoons Worcestershire sauce 1 teaspoon lemon juice 1 egg yolk 1 teaspoon dry mustard 1 teaspoon black pepper 1 dash crushed red pepper 1 dash Old Bay seasoning 1 dash salt 1/3 cup mayonnaise 1-1/4 Read More …
1 teaspoon chopped garlic 3/4 cup diced onion 1/4 cup diced celery 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 1/2 teaspoon paprika 1/4 teaspoon dry mustard 1/2 teaspoon Worcestershire sauce 12 ounce cream of mushroom soup, condensed 1/2 cup cream Read More …
Serves: 4 4 mahi mahi fillets 1/2 cup garlic butter 1/2 cup salad shrimp 1/2 cup sliced mushrooms 1 cup Alfredo sauce 1/2 teaspoon dill weed Grill mahi mahi until cooked through and browned. Saute shrimp and mushrooms in garlic Read More …
Simmered squid in Feta-wine-herb sauce (GREECE) 2 lbs. squid, cleaned, bodies in rings, tentacles whole or halved 2 cup feta cheese 1-2 cups wine (rose’ or white) 2 cups olive oil 1 onion, diced 2 tablespoon garlic paste 3 tablespoon Read More …
Source: Here’s one from Chris Hastings, of the Hot and Hot Fish Club. 24 large scallops 2 cups cooked risotto 1/2 cup morels 1/2 cup fresh corn 1/2 cup sweet peas 1/2 cup fennel, chopped finely 1 teaspoon fresh thyme Read More …
4 175 g halibut steaks; or cod steaks 2-3 lemons; zest and juice a few tarragon sprigs freshly ground black pepper Yield: 4 servings Place the halibut in a large shallow dish. Sprinkle over the lemon zest and juice, tarragon Read More …
Source: Sherman Sharpe, Harlequin Cafe, Detroit, Michigan 2 (6 ounce) fillets Michigan whitefish, skinned and trimmed of fat Flour, to dredge fish 1 ounce vegetable oil Sauce 4 to 5 ounces fish stock or clam juice Pinch garlic Pinch shallots Read More …
1 lb pickerel filet salt and pepper to taste 2 oz hawaiian marinade 1 cup all-purpose flour 1 bottle beer 4 cups canola oil 2 egg whites Marinate the pckerel in the hawaiian pickerel for about 10 minutes. Take half Read More …
25 g butter 3 shallots; finely chopped 3 rashers bacon; chopped 110 g button mushrooms; sliced 25 g plain flour 150 ml fish stock 150 ml milk 1/2 teaspoon dried herbes de Provence 1 pinch ground cloves 1 pinch grated Read More …
750 g parsnips 1 1/2 lb 1 small white onion, chopped 1 large egg, lightly beaten .5 ml cayenne 1/8 tsp pinch nutmeg .5 ml pepper 1/8 tsp 2 ml salt 1/2 tsp 50 ml all purpose flour 1/4 cup Read More …
I’ve served these oysters to people who don’t like oysters and made some converts. And if you do like oysters, you’ll love them after you’ve tasted them with this crispy herb topping. Serving Size : 6 24 fresh oysters 3/4 Read More …