Free Recipes Archive
2 teaspoon extra virgin olive oil 3/4 cup finely chopped red onion 3 teaspoon minced garlic 1 small green pepper diced 1 small red pepper diced 1 cup sliced portabella mushrooms 1/2 cup white zinfendel wine 1/4 cup spring water Read More …
Source: by Chef Bubba – Seamark Seafood, Kitty Hawk, N.C 1 pound regular or backfin crabmeat, remove shells 2 tablespoons minced onions 2 tablespoons minced celery 1 tablespoon minced green pepper 3 tablespoons chopped fresh parsley 1 tablespoon Old Bay Read More …
Yield: 6 servings 1 c Lawry’s Citrus Grill Marinade with Orange Juice; divided 1-1/2 lb scallops 1/4 c all-purpose flour 1/2 teaspoon Lawry’s Garlic Salt; divided 1/2 teaspoon Lawry’s Seasoned Pepper 2 tablespoon butter 1/4 c half and half 2 Read More …
Source: by Chef Bubba – Seamark Seafood, Kitty Hawk, N.C 1 to 1-1/2 pounds smoked sausage, sliced 8 small new potatoes, quartered 4 ears of corn, shucked 8 small pearl onions 24 little neck clams 8 crabs, can be snow, Read More …
Serving Size : 2 4 ounces sea scallops 4 ounces mushrooms 2 ounces fresh spinach 2 ounces smoked salmon 2 fluid ounces beurre blanc, see recipe NOTE: See the recipe for “Beurre Blanc (White Butter Sauce)” below. Sauté scallops. When Read More …
Serving Size : 4 1 cup onion, chopped 1/2 cup water 2 cups tomato, chopped 2 scallion, chopped 1 cup cooked rice 4 ounces cod fillet, cubed or other lean white fish fillets 5 ounces feta cheese, crumbled 8 ounces Read More …
1-1/2 pounds red onions 1 tablespoon olive oil 1/3 cup water 2 teaspoons sugar 2 teaspoons lemon juice freshly ground black pepper, to taste 1 lb. bay or calico scallops 1 clove garlic, chopped, or 1/2 teaspoon minced garlic in Read More …
1/2 pound lemon-pepper pasta, cooked 6 cloves garlic, sliced 4 tablespoons unsalted butter 1 tablespoon sesame oil 1 pound sea scallops, halved 1/2 cup dry white wine 1 tablespoon lemon juice 1 whole pear, cored and sliced 1/4 cup heavy Read More …
Yield: 4 servings 1 teaspoon Dark sesame oil 1 lb Fresh sea scallops 2 teaspoons Low-sodium soy sauce 1/8 teaspoon Crushed red pepper 1 clove Garlic, minced 1 cup Cubed fresh pineapple 1/3 cup Chopped fresh basil leaves 1 teaspoon Read More …
Yield: 4 Servings 2 tablespoon Olive oil 1 sm Onion, diced 1 sm Green pepper, seeded and diced 1 Jalapeño pepper, seeded, Deveined and minced 3 Cloves garlic, minced 1-1/4 lb Fresh tomatoes, seeded and Diced 4 tablespoon Minced fresh Read More …
1-1/2 lbs.#10 diver sea scallops (also called dry sea scallops) 2 teaspoon olive oil 2 teaspoon minced ginger 2 teaspoon minced lemongrass 1 bulb fennel, thinly sliced 2 shallots, thinly sliced 2 leeks, white part, thinly sliced 1 cup sake Read More …
2 lg Red bell peppers 4 tablespoon Olive oil 2 teaspoon Garlic; finely minced 1/4 c Oil-packed sun-dried Tomatoes; finely minced 2 teaspoon Fresh lemon juice 1 teaspoon Grated lemon zest 1/4 teaspoon Cayenne pepper; or to taste 1/2 c Read More …
2 tablespoon unsalted butter 1 lb sea scallops 1 tablespoon minced garlic 1 tablespoon minced shallots 3 to 4 canned chipotle chiles, finely chopped 1/4 cup dry white wine juice of 3 oranges 1-1/2 cups heavy cream grated zest of Read More …
4 soft shell crabs, preferably of prime size (4.5″-5″) 1/2 cup pancake mix 4 tablespoons vegetable oil Dredge each crab thoroughly in the pancake mix. Heat the vegetable oil in a skillet until a droplet of water spatters upon contact Read More …
1/4 cup chopped celery 1/2 cup chopped onions 1 tablespoon oil 1/2 lb. shrimp, peeled, deveined and chopped 3 tablespoons all-purpose flour 2 cups fat-free evaporated milk 2 ounces Sauterne wine 6 x 5-6 ounce filets of red snapper Salt, Read More …
Serving Size : 6 2 lb Sturgeon, slice in thin Filets 1 cup Dry vermouth 1 cup Fish stock 1 tablespoon Fresh dill 2 tablespoons Shallots, chopped 8 tablespoons Unsalted butter 1/4 cup Heavy whipping cream STEP ONE: The Vermouth Read More …
A real gourmet dish from the State of Veracruz that will give to your guests the full image of the Mexican Gulf Coast cuisine. One 4 pound Red Snapper or two 2 pounders 6 medium size tomatoes 20 stuffed olives Read More …
1 pound scallops 1/2 cup butter very finely chopped garlic fresh breadcrumbs 1 pound scallops (If using the large ones, cut them in half). Clean and rinse well and simmer in small amount of water until about half cooked. Drain Read More …
Sauce 2 tablespoons olive oil 2 cups tomato purée (canned) 1/2 cup diced yellow onion 2 teaspoons ground cardamom 1-1/2 ounces brandy Using a 2-quart sauce pan, heat the olive oil over medium heat until the oil just starts to Read More …
1 medium chopped onion 4 chopped shallots 1/2 stick butter 20 cleaned raw scallops 1/2 cup dry white wine 1/2 cup bread crumbs 1/2 teasp. celery leaves 1/4 bay leaf 1/4 teasp. thyme 1/4 teasp. marjoram 2 Tablesp. parsley 1 Read More …
2 cans frozen oyster stew (or canned) 2 (7 oz.) cans oysters 1 (3 oz.) can sliced mushrooms 2 cup crushed crackers few drops red pepper seasoning 2 tablespoon chopped parsley 2 tablespoon butter Heat oyster stew very slowly until Read More …
1/2 lb large sea scallops 1/2 lb smoked salmon slices 1 cup sour Cream 1 ounce White Wine Juice of 2 Lemons 1 tablespoon Capers 1/2 teaspoon Chopped Garlic 1/2 teaspoon Chopped Parsley 1 ounce Olive Oil White Pepper (to Read More …
1 pound backfin crab meat 1 cup mayonnaise 2 tablespoons Dijon mustard 2 sprigs fresh parsley, snipped 1 tablespoon green onion, sliced thinly 1/2 cup shredded Swiss cheese 1 tablespoon chopped red bell pepper 1 tablespoon coconut 1 teaspoon Old Read More …
8 med. squid (calamari) 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 3 garlic cloves, peeled and quartered Clean squid with the skin left on, tentacles reserved, bodies left whole. Preheat the oven to 425 degrees. Wash the squid inside Read More …
24 ounce Center cut Alaska Halibut 3/4 lb. Dry Great Northern beans 10 vine ripe tomatoes 2 cloves garlic 2 shallots 2 bouquet garnis (each one is 4 thyme sprigs, 2 bay leaves, 10 black peppercorns wrapped in cheesecloth) 4 Read More …
3 tablespoons olive oil 1 head garlic; separated 1 lemon; thickly sliced 4 175 g fillets monkfish; skinned 1 teaspoon herbes de Provence 250 ml dry white wine 125 ml fish stock 1 400 g can artichoke hearts; drained and Read More …
Baking (rather than the usual pan-frying) makes these soft-textured crab cakes easy to handle, but they are rather pale on top. For a better appearance, bake on the uppermost oven rack, or bake 10 minutes, turn the crab cakes, then Read More …
These savoury fish cakes are fried just long enough to become light and fluffy. The spices added give them sufficient flavour to be tasty and not too spicy. they can be made in advance and kept in fridge for up Read More …
Source: Jeff Wang, Sampan Seafood Restaurant 2 cups chicken broth 2 ounces shrimp 2 ounces squid 2 ounces scallops 2 ounces sliced fish fillets 1/4 cup chopped tomato 1 teaspoon chicken-broth granules 1 teaspoon salt 1/4 cup chopped carrots 1/4 Read More …
1/2 pound shrimp, peeled, deveined and uncooked 1/2 pound bay or sea scallops 1 can pineapple chunks in juice 1 green bell pepper, cut into wedges Bacon slices Sauce 6 ounces barbecue sauce 16 ounces salsa 2 tablespoons pineapple juice Read More …
6 (4-5 ounce) North American or Maine lobster tails (in the shell) 12 jumbo sea scallops with side muscle removed 1-1/4 cups Lemon-Garlic Butter Sauce (see recipe below) 1 tablespoon McCormick Season-All 6 cups cooked rice (a lightly seasoned pilaf) Read More …
1/2 pound bay scallops 3 egg whites 1/2 cup heavy cream 1/2 teaspoon salt 1/4 teaspoon ground white pepper 1 teaspoon lemon zest 2 tablespoon freshly chopped dill 1 head Boston lettuce 4 butterflied rainbow or red trout, about 8 Read More …
1/2 teaspoon garlic, minced 1 tablespoon onion, minced 1 tablespoon celery, diced 2 tablespoons mayonnaise 1 whole egg 1/8 teaspoon salt 1/8 teaspoon black pepper 1 teaspoon Dijon mustard 1 teaspoon Old Bay Seasoning 1/4 cup bread crumbs 1 pound Read More …
12 cloves garlic, minced, divided 1/4 cup olive oil, divided 3 pounds raw spinach, chopped 1/4 teaspoon nutmeg Salt and black pepper, to taste 1-1/2 cups minced onion 1 tablespoon tomato paste 3/4 cup dry white wine 6 cups peeled, Read More …
Serves: 2 Stuffing 1 pound blue crab meat 1 teaspoon shallot, minced 1 teaspoon parsley 1 tablespoon mayonnaise 1 tablespoon bread crumbs 1 whole egg 1 teaspoon lemon juice 1/8 teaspoon Worcestershire sauce Blend all ingredients except crab. Fold in Read More …
4 tablespoon Peanut oil 1 lg Red Onion, diced 2 tablespoon Fresh crushed Garlic 2 tablespoon Flour 1-1/2 c Dark Stout Beer 6 each Whole Cloves 2 tablespoon Brown sugar 1/4 teaspoon Freshed Cracked Pepper 2 teaspoon Worcestershire sauce 3 Read More …
4 6-oz. Red Snapper Fillets 1/4 cup Fresh Lemon Juice 1/4 cup Fresh Lime Juice 1/4 cup Fat-free Fish Stock 1 cup Onion, chopped 1 stalk Celery, chopped 1/2 cup Green Bell Pepper, chopped 1 clove Garlic, minced 1/8 cup Read More …
4 catfish (5 ounce fillets) 1 cup tortilla chips, finely crushed 1/2 tablespoon chili powder 3 tablespoon lime juice 1 tablespoon vegetable oil 1 cup salsa cilantro Preheat oven to 450 F. Cut each catfish fillet, rinse in cold water Read More …
60 clams 12 ancho chilies, dried 12 New Mexico red chilies, dried 1/2 cup pine nuts 10 large cloves roasted garlic zest of 2 lemons 1/2 cup extra virgin olive oil 2 tablespoons oregano, fresh juice of 2 limes 5 Read More …
Number of Servings: 2 1/2 lb unsalted butter 1 cup all purpose flour 1 can tomato paste, 6 oz. 1 cup green onion, sliced 4 med onions, diced 2 med bell peppers, diced 2 ribs celery, diced 1/2 cup parsley, Read More …
1-1/2 pounds Alaska snow crab clusters, single-cut legs or split legs, thawed if necessary 2 tablespoons minced onion 1 garlic clove, minced 1 tablespoon butter or margarine 1 (8 ounce) can tomato sauce 1/4 cup catsup 1/4 teaspoon crushed oregano Read More …
Source: Davey James and Terry Williams, of Red Lobster. Tilapia (or salmon, grouper, halibut, sea bass, swordfish) 3-1/2 ounces blue cheese (store bought) 1/2 cup butter, separated Parsley Chopped lemon wedge, for garnish Fish seasoning Place fillet darkest or skin Read More …
Evaluating fresh fish is easy once you have learned the basic methods for determining its quality. Flesh – The flesh should be firm and elastic to the touch, and should not be separating from the bone. Fillets should have a Read More …
2 cups Bisquick baking mix 1-3/4 cup finely shredded cheddar cheese 2/3 cups milk 2 tablespoons butter, melted and divided 1/4 teaspoon garlic powder 1/2 teaspoon fine parsley flakes 1/3 cup crab meat (fresh or canned lump) Preheat oven to Read More …
Serves: 6 2 pounds fresh flounder fillets 1 cup cornmeal 1/2 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon ground black pepper Skin fillets. Cut fillets into serving size portions. Combine cornmeal with seasonings. Roll fish in cornmeal mixture. Pan fry: Read More …
1 pound butter, unsalted (softened) 3 ounces white wine 2 tablespoons lemon juice, freshly squeezed 1 tablespoon Worcestershire sauce 1 tablespoon kosher salt 2 tablespoons garlic, freshly minced 2 teaspoons black pepper, freshly ground 2 tablespoons parsley, fresh chopped Soften Read More …
4 each fillets, 8 ounce each 6 each slices of bacon 1/2 cup Asian Panko crumb / flake * 3 TBS melted margarine or butter seasoned salt and pepper to taste Servings: 4 Preheat oven to 450F. Cook the bacon, Read More …
A heart-healthy dish, Red Lobster’s Fish In A Bag is a wonderful new way to enjoy fresh fish. The simple preparation, accompanied by crisp vegetables, complements the flavor of a variety of skinless fish species, including salmon and tilapia. This Read More …
Yield: 4 servings 18 live soft shell crabs 1 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 2 ounces lemon juice 3 dashes soy sauce 1 cup all-purpose flour 3 eggs, beaten 2 Read More …
4 shrimp, peeled and deveined 4 oysters blackened seasonings, to taste Melted butter as needed 1 cup chopped spinach 4 mushrooms, sliced 2 ounces lump crab meat 2 tablespoons chopped green onion 4 to 5 ounces Monterey jack cheese, grated Read More …