Free Recipes Archive
2 cans ackee 1/2 lb. salt fish 1/4 cup salad oil or melted butter 1/2 teaspoon ground black pepper 1/4 teaspoon finely chopped Tabasco pepper 1/4 lb. salt pork 6 strips bacon, fried crisp 4 medium sized tomatoes 3 stalks Read More …
2/3 cup finely chopped mushrooms 1 teaspoon ground white pepper 4 tablespoons unsalted butter 1/2 cup brandy 1-1/2 teaspoons finely minced garlic 1/2 teaspoon cayenne 1 tablespoon finely chopped shallots 1 teaspoon salt 1/2 cup heavy cream 6 tablespoons grated Read More …
A jewel of the Pacific Northwest, this mild-flavored white fish, seasoned with a hint of anchovy, is prepared with the king of mushrooms and a savory vegetable mixture. 4 (12 x 18-inch) sheets heavy duty aluminum foil 4 (4 to Read More …
6 trout fillets with skin (4 to 6 ounces each) 1-1/2 cups all-purpose flour 12 tablespoons butter, divided (no substitutes) 1 tablespoon fresh lemon juice 1-1/2 cups sliced almonds, toasted 6 lemon wedges Heat oven to 250 degrees F. Dip Read More …
Crab legs are a cinch to prepare and fun to eat. Try one or all three of the suggested dipping sauces. 3 to 4 pounds King, Snow or Dungeness crab legs, cooked 2 tablespoons olive oil Butter Sauce: 1/2 cup Read More …
Alaska Crab Clusters: 24 Whole Alaska Dungeness Crab, thawed, cleaned and halved 1/4 cup sea salt 1/2 cup coriander seeds 1/4 cup cayenne pepper 1/4 cup crushed red pepper flakes 2 tablespoons peppercorns Roasted Pepper Aioli: 1-1/2 cups fresh lemon Read More …
4 (4 to 6-ounce) pollock fillets 4 teaspoons olive oil, divided use 1 onion, peeled and chopped 3 cloves garlic, minced 1 teaspoon ground cumin 1 (15-ounce) black beans, rinsed and drained 1 (14.5-ounce) can diced tomatoes 1 can (4-ounce) Read More …
Take advantage of the ease of frozen stir-fry vegetables, canned salmon and prepared teriyaki sauce when making this quick meal. 1 (14.75-ounce) can Alaska salmon 1 cup instant or quick-cooking rice 1 tablespoon vegetable oil 1 (16-ounce) package frozen stir-fry Read More …
4 (12×18-inches each) sheets aluminum foil 2/3 cup uncooked couscous 1/4 cup sliced green onion 1 teaspoon ground coriander 3/4 teaspoon paprika 1/4 teaspoon hot pepper sauce 1/2 cup sliced almonds 1/2 cup currants 1 (10.5-ounce) can double strength chicken Read More …
1 cup Vermouth 1/2 tablespoon Lemon juice 1/4 teaspoon Marjoram 1/4 teaspoon Rosemary 1 Onion, chopped 1/2 Celery, rib, chopped 1 Bay leaves 1-1/2 tablespoon Parsley, fresh, chopped 2 pounds Tuna 1-1/2 tablespoon Butter 1-1/2 tablespoon Flour Combine vermouth, juice, Read More …
Source: Al Dente’s, Scottsdale, Arizona 1/3 cup olive oil 2 pounds white onions 2-1/2 pounds tomatoes 2 pounds green peppers 16 manila clams 8 mussels 1 pound squid 8 jumbo shrimp 1/2 pound Spanish chistorra 1 pound chicken 1-1/2 cups Read More …
4-8 oz Snapper Filet 4-Pinch of Black Pepper 4-Pinch of Salt 4C Lightly Salted Almonds 6C Fine Breaded Crumbs 4C all-purpose Flour 8 Eggs beaten 12 Tablespoon Butter Rinse the fish filets and pat dry and season the Snapper on Read More …
Serving Size : 32 3 dozen jumbo pasta shells 2 8 oz packages light cream cheese, softened 1 16 oz package imitation crab meat, in small chunks 1 6 oz package frozen baby shrimp, in small chunks 1 medium onion, Read More …
4 x 8 oz pieces mahi mahi 2 cups olive oil 1/2 cup honey 1/4 cup fresh lemon juice 1 teaspoon liquid smoke Combine all ingredients, except mahi mahi, in large bowl, stir with wire whip until well-mixed. Place fish Read More …
2 tablespoons unsalted butter 1/2 pound linguiga (Portuguese sausage) or Spanish-style chorizo, sliced crosswise into rounds 1/4 inch thick 1 cup chopped onion (1 large) 1 large clove garlic 1-1/2 cups coarsely chopped mushrooms (about 1/4 pound) 1 cup chopped Read More …
Yield: 6 servings 2 tablespoons Butter 1 medium Onion, thinly sliced 1 large Potato, peeled, thinly sliced 1 lb Ouananiche or salmon, cut into small pieces Salt and ground white pepper 1/4 cup Milk 2 tablespoons Light cream 1/3 cup Read More …
Measured amounts are rarely noted in recipe books of this era, due to taste and availability of ingredients. Rule of thumb cooking was normal practice was having a look, taking a slice or having a taste. The tastes of the Read More …
2 lbs. unpeeled large fresh shrimp 1/3 c. lime juice 2 Tbls. chopped freash cilantro 1/3 c. olive oil 2 Tbls. tequila 1/4 teaspoon salt 1/4 teaspoon pepper 1 jalapeño pepper, seeded and chopped 1 clove garlic, minced Peel shrimp, Read More …
Source: Jim Dandy’s – Oak Creek, Wisconsin 1/2 cup peeled whole garlic cloves 2 tablespoons olive oil, plus oil to coat baking sheet 1/4 cup clam juice 1/4 cup water 1/2 teaspoon freshly squeezed lemon juice 12 large shrimp, with Read More …
Serves: 4 20 medium raw shrimp, peeled, deveined, tails removed 1 recipe Joe’s Crab Shack Seafood Stuffing 20 jalapeno slices 2 slices Monterey jack cheese, cut in 1/2-inch pieces 20 slices uncooked bacon Slice down middle the opposite site you Read More …
16 to 20 large shrimp 1 cup whole milk 1 cup all-purpose flour 5 eggs 5 tablespoons Old Bay seasoning 1/2 cup hot pepper sauce 2 cups Japanese bread crumbs Vegetable oil for deep frying Shell, devein, wash, and butterfly Read More …
50 pounds Crawfish, live 2 each Ice cream salt, boxes 4 ounces Liquid crab boil 3 each Cayenne, large stirring spoons 6 each Bay leaves, whole 6 each Celery, ribs 4 each Onions, medium 3 each Lemons or 1 teaspoon Read More …
Source: 103 West – Atlanta, Georgia A classic seafood mousseline binds this crab cake. Gerard Vullien, who was the first classically trained chef that 103 West chef Gary Donlick worked for, taught him this recipe. The secret is to have Read More …
Serves six 5 tablespoons olive oil 2 onions, peeled and grated 2 ripe tomatoes,skinned, de-seeded, and finely chopped 2 thin slices of bread, crusts removed 4 almonds, toasted and skinned 2 cloves garlic, peeled and chopped 14 oz cooked lobster Read More …
If you don’t have a 12 x 8 inch pan available, this recipe worked just fine for me in the common 13 x 9 inch pan, made and baked exactly as directed below. 2 large eggs 1 cup evaporated milk Read More …
Yield: 6 servings 1 1/2 lb Medium shrimp, about 60, Peeled, Raw, deveined 1/4 cup Chopped green onions 1/4 cup Lime juice 1 tablespoon Low sodium soy sauce 2 tablespoons Lime peel, grated 1/4 teaspoon Pepper 1/4 teaspoon Crushed red Read More …
Number of Servings: 4 1 lb Butter 1/4 cup Peanut oil 3 each Cloves garlic, chopped 2 tablespoon Rosemary 1 teaspoon Chopped basil 1 teaspoon Chopped thyme 1 teaspoon Chopped oregano 1 each Small hot pepper chopped OR 2 tablespoon Read More …
1/4 cup margarine 1-1/2 lb. medium shrimp, shelled and deveined 1/2 cup light rum 1/3 cup grated Parmesan cheese ground pepper 1/2 teaspoon garlic salt Melt 1/4 cup margarine in a large frying pan. Add shrimp and rum mixture with Read More …
Source: House of Chan – Kingman, AR 3 eggs 1 cup fresh chopped cooked shrimp 1/2 cup chopped onions 1/2 cup chopped celery 1/2 cup chopped canned water chestnuts 1/4 teaspoon granulated sugar 1/4 teaspoon slat 1/4 teaspoon pepper 1/4 Read More …
3 to 4 cups peanut oil 1-1/2 lbs shrimp; shell, devein, leave tail portions on, wash, dry, refrigerate for at least 4 hours 1/2 cup onions diced into 1/4-inch pieces 2 tablespoon finely chopped fresh ginger 1 garlic clove minced Read More …
Source: Chef Hans Burtscher of the Grand Hotel – Mackinac Island, Michigan 3 teaspoons olive oil 20 medium shrimp, peeled and deveined 2 diced shallots 1 tablespoon diced pickled ginger 3 tablespoons green peppercorns packed in brine, drained 1 clove Read More …
Serving Size : 6 5 pounds large black tiger prawns, head off and cleaned 1 cup salad oil 2 cloves garlic, crushed 2 whole Scotch Bonnet peppers (habanero) 2 Tablespoons vinegar 1 whole carrot, Julienned 1 medium onion, sliced into Read More …
2 lbs (1 Kg) shrimp, peeled and deveined 2 tablespoon (30 ml) lemon juice 2 tablespoon (30 ml) olive oil 1/2 cup (125 ml) chopped onion 2 scallions, finely chopped (green and white parts) 2 cloves garlic, finely chopped 1 Read More …
Source: Executive Chef Curt Carter – Jazzmine`s – Minneapolis, Minnesota 1 pound small shrimp, peeled 1/2 teaspoon sea salt 2 tablespoons good-quality olive oil 1/2 teaspoon red pepper flakes (or more to taste) 1 tablespoon garlic, minced 1 tablespoon Italian Read More …
1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse salt 2 tablespoons minced fresh rosemary leaves plus sprigs for garnish 3 tablespoons olive oil plus oil for brushing shrimp 16 jumbo shrimp (about 10 per pound) Read More …
Makes 2 servings 1 pound large shrimp, peeled and deveined juice and zest of one lime 1 tablespoon toasted sesame oil salt and freshly ground black pepper Sauce: 1 tablespoon olive oil 1 medium white onion, diced 1 garlic clove, Read More …
2 tablespoon fresh or dried Rosemary 2 tsp. Thyme 2 cloves Garlic, peeled and chopped 1/2 teaspoon Fennel seed 1 tsp. Celery seed 1 tsp. crushed Red Pepper 2 qts. Clam Broth** (if making with chicken, use chicken broth) 3 oz. Tomato Paste 1 stick Read More …
Source: Chef Joseph A. Durante III – Kingsmill Resort, Williamsburg, VA. Shrimp 20 pieces of the biggest shrimp you can find 1 quart Pico de Gallo or your favorite Mexican salsa (recipe follows) 6 bottles Anheuser-Busch Doc Otis Hard Lemon Read More …
6 large shrimp, peeled and deveined 2 wood skewers 1/2 cup quinoa, precooked and chilled 1 teaspoon red onion, diced 1 teaspoon red bell pepper, diced 1 tablespoon mango, diced 2 tablespoons guava nectar 2 tablespoons tomato dice Salt and Read More …
Pastry Skin: 250g “tang mien” flour (wheat starch) 3 tablespoons tapioca flour 1 teaspoon salt, mix with 350ml boiling water 2 tablespoons shortening Filling: 300g prawns (shelled) 50g suet – diced 50g water-chestnut – diced 1 tablespoon chopped chives Seasoning: Read More …
Source: Harvey Moy’s Chinese & American Restaurant – N89-W16754 Appleton Avenue, Menomonee Falls, Wisconsin 6 tablespoons corn oil or peanut oil 1-1/4 teaspoons salt 2 pounds uncooked shrimp, peeled, deveined 8 cups Napa cabbage (diced stalks only, no leaves) 1 Read More …
Source: Henry’s End – Brooklyn Heights, New York City, New York 12 jumbo shrimp (3/4 pound), shelled and deveined 1-1/2 tablespoons olive oil 2 teaspoons minced garlic 1/3 cup dry white wine 1 tablespoon fresh lemon juice 2 tablespoons chopped Read More …
Serves 4 20 Dublin Bay prawns in shell 4 cloves of garlic 4 tablespoon brandy seasoning olive oil cooking spray. Spray a large non-stick frying pan with the cooking spray and heat. Crush the garlic and add with the prawns Read More …
8 cloves garlic, finely minced 2 Tablespoons olive oil 1 Cup dry white wine 4 whole cloves 2 fresh bay leaves 1 -1/2 pounds shrimp, peeled and deveined 1 teaspoon Dijon mustard Salt and pepper to taste 1/2 teaspoon Worcestershire Read More …
1/2 lb. uncooked large shrimp, peeled and deveined 2 tablespoon olive oil 1 tablespoon minced garlic 1 small bay leaf 1/4-1/2 teaspoon red pepper flakes, depending on how hot you want it 1 tablespoon minced fresh parsley Heat oil in Read More …
Peel 2-1/2 pounds shrimp. Bring 2 gallons water to a boil with 2 cut lemons, 2 ounces crab boil and 2 ounces coarse sea salt. Let water boil for a few minutes to incorporate flavors….add one shrimp to the water Read More …
Source: Gary Rawson, General Jackson Showboat 1/2 pound large shrimp 1/4 pint clarified butter 2 tablespoons chopped garlic 1/2 cup flour 1/4 cup white wine Fresh chopped parsley Sauté garlic in clarified butter. Dredge shrimp in flour and add to Read More …
1 can Beer of Choice 3 each Eggs 1 tbs. Salt 2 tbs. Black or cayenne pepper 3 cups Flour 1 lb. Large Shrimp Peel, devein and butterfly shrimp. Mix chilled beer, eggs, salt and pepper and beat well. Put Read More …
Chef Zach Bell of Café Boulud— Palm Beach, FL Yield: 8 Servings Provencal Condiment: 4 roma tomatoes, peeled and diced 4 shallots, minced 1/4 cup chopped Nicoise olives Salt and pepper Aioli: 1/4 cup fresh Meyer lemon juice 3 egg Read More …
Chef Chef Christopher Eagle of Cielo, Boca Raton, FL Yield: 1 Serving Peekytoe Crab: 1 Bartlett pear 8 ounces freshly picked Peekytoe crab meat 1/2 teaspoon yellow pepper 1/2 teaspoon red pepper, brunoise 1/2 teaspoon blanched fingerling potatoes, brunoise 1 Read More …