Free Recipes Archive
1 (10-pound) salmon 1/2 teaspoon lemon pepper 2 lemons, thinly sliced 1 onion, peeled and sliced 1/4 cup butter, melted Preheat oven to 350°F. Wash salmon; pat dry and sprinkle the cavity with lemon pepper. Season to taste with salt. Read More …
1 tablespoon butter 1 1/2 pounds orange roughy fillets, about 1/2-inch thick 2 tablespoons fresh lemon juice Salt and freshly ground black pepper to taste 2 tablespoons chopped flat-leaf parsley 1 lemon, cut into wedges Melt butter in a heavy Read More …
750GRM STURGEON – READY FOR COOKING (SUBSTITUTE WITH SMOKED COD OR SALMON) SALT BUTTER – FOR GREASING 1-2 PARSLEY STALKS FINELY CHOPPED 1 BAY LEAF 1 CLOVE OF GARLIC FINELY CHOPPED 500 ML. CHABLIS (DRY WHITE WINE) JUICE OF 1 Read More …
1/4 pound bacon, chopped 1 stick (1/2 cup) butter or margarine 1 medium onion, chopped 4 garlic cloves, pressed 2 tablespoons Old Bay seasoning 2 teaspoons hot sauce 2 tablespoons lemon juice 1 1/2 pounds unpeeled, medium-size fresh shrimp Sauté Read More …
Steamed mussels are dressed with a flavorful vinaigrette in this colorful tapa. It is an ideal treat for a party or any event with lots of people attending. Servings: Makes 30 tapas 2 1/2 dozen mussels, scrubbed and beards removed Read More …
Hailing from Cataluña, this paella features monkfish, which has gained in popularity in recent years. Prepared and cooked correctly, monkfish tastes like lobster. Here, the subtle flavor and tenderness of the monkfish add the perfect accents to the plump, juicy Read More …
1 pound haddock 1 cup milk 2 tablespoons all-purpose flour 2 large eggs, hard-boiled, sliced In a large deep skillet, poach haddock in milk until the fish flakes easily when tested. Remove fish and cut into small pieces. Add flour Read More …
When a fish is prepared a la mallorquina you know that it will be cooked with a variety of vegetables piled on top. Ideally, the fish is a whole and weighs at least five pounds. Grouper is a good choice, Read More …
Though it originated in Galicia or the neighboring region of Leon, pulpo a feira, as it is known in Galician, or pulpo a la gallega, as it is called in Spanish, is now popular throughout Spain. It is usually served Read More …
This is the recipe that springs to mind to most people think of paella. While Valencia, the homeland of paella, rarely produces a paella mixing seafood with meat, this paella has caught the popular imagination outside Spain and tends to Read More …
1/4 cup butter 1 1/2 pounds cod fish fillets Juice of 1 lemon Freshly ground black pepper to taste In a large skillet, heat butter over medium high heat until hot. Add fillets and squeeze 1/2 of the lemon’s juice Read More …
1 pail large quahogs (10 quarts) 1/2 pound linquica or chourica (use chourica if you like things really hot) 4 large stalks of celery 3 to 4 small hot red peppers 2 medium onions 4 to 6 dashes Tabasco Sauce Read More …
1 pound fresh or frozen sea scallops 2 tablespoons all-purpose flour 1 to 2 teaspoons blackened steak seasoning or Cajun seasoning 1 tablespoon cooking oil 1 (10-ounce) package prewashed spinach 1 tablespoon water 2 tablespoons balsamic vinegar 1/4 cup cooked Read More …
Moist and tender, these crispy, golden fried clams are a treat. 1 pint shucked clams or 1 pound fresh or frozen scallops Spicy Cocktail Sauce (see recipe below) (optional) Sweet and Sour Sauce (see recipe below) (optional) 1 cup all-purpose Read More …
600GRM FISH (COD, HAKE, BASS ETC.) SEASONING JUICE OF 1 – 2 LEMONS 750GRM POTATOES 500GRM MUSHROOMS (WILD ARE BEST, BUT ANY ARE FINE) OIL – AS NEEDED 30GRM PLAIN FLOUR 4 EGGS 1/2 BUNCH EACH OF PARSLEY, DILL AND Read More …
1/2 pound fillet of sole 2 tablespoons parsley, chopped Water 1 tablespoon margarine 1 tablespoon all-purpose flour 1/2 cup milk 1/4 cup shredded cheddar cheese 2 tablespoons chopped liver 1/2 teaspoon iodized salt 2/3 cup cooked rice Place sole in Read More …
1/2 cup onions, chopped 1/2 cup bell pepper, chopped 3/4 teaspoon garlic powder (or fresh garlic, chopped) 3-1/3 ounce tomato paste 3/4 cup oil 1-1/4 cup flour 1-1/4 teaspoon black pepper, or to taste 1 tablespoon salt, or to taste Read More …
8 (14.75-ounce.) cans Alaska Canned Salmon, thoroughly drained and chunked 3 (24-ounce) can sweet potatoes, drained and mashed 8 large eggs, beaten 1/2 cup dried bread crumbs 3 tablespoons ground coriander 2 teaspoons ground white pepper 1/2 cup all-purpose flour, Read More …
375 ml fresh strawberries, chopped 1 1/2 cup 125 ml canned mandarin orange segments in juice, drained & chopped 1/2 cup 15 ml red onion, finely chopped 1 tbsp 15 ml fresh basil, shredded 1 tbsp 15 ml lime juice, Read More …
A quick vegetable stir-fry and white rice would compliment this dish very nicely. 3 tablespoons soy sauce 1 tablespoon sesame oil 2 tablespoons lemon juice 1 teaspoon grated gingerroot 1 clove garlic, minced 1 pound grouper In a mixing bowl Read More …
30 ml butter 2 tbsp 1 onion, chopped 1 can shrimp (4 oz / 113 g) 125 ml fresh mushrooms, sliced 1/2 cup 8 fillets of sole salt, pepper and paprika to taste 1 can mushroom soup (10 oz / Read More …
from Chef Angus An of Maenam – Vancouver, Canada Dressing: (Yield makes 800 millilitres): 30 grams galangal, sliced 60 grams coriander roots and stems, sliced Zest of 1 kaffir lime Juice of 1 kaffir lime Pinch salt 200 grams white Read More …
500 g salmon fillet (1 inch / 2.5 cm) 1 lb 30 ml sugar 2 tbsp 12 ml orange peel, finely shredded 2 1/2 tsp 2 oranges, peeled, sectioned & coarsely chopped 250 ml pineapple, chopped (drained if using canned) Read More …
1 L chicken broth 4 cup 150 ml long grain brown rice 2/3 cup 75 ml pot barley 1/3 cup 75 ml wild rice 1/3 cup 1 large head green cabbage boiling water to cover 5 ml canola oil 1 Read More …
1/2 lb Whitefish fillets 1/2 lb Cooked lobster 2 tablespoon Finely diced onion 1/2 teaspoon Salt 2 tablespoon Brandy 1 tablespoon Tomato paste 1/2 cup Egg whites 3/4 cup Whipping cream Yield: 6 servings PREHEAT OVEN TO 350F. Combine whitefish, Read More …
500 gr. white asparagus 6 sheets of gelatine 2 tablespoon white wine vinegar 200 gr. crème fraiche (or what you call “clotted cream” I believe) Salt and pepper 4 slices of smoked salmon Clean approx. 500 g white asparagus and Read More …
2 each Trouts (6 oz each cleaned) * 1 each Whole egg 1 each Egg white 1/4 pt Olive or sunflower oil 5 tablespoon Creamy yogurt 1 teaspoon Dijon mustard 1-1/4 teaspoon Gelatin powder (or more) Fresh parsley and tarragon Read More …
1 each Gelatin, unflavored, envel. 1/2 cup Cold Water 1 pk Spinach, frozen, 10 oz 8 oz Cream Cheese, low-fat 1 cup Whipping Cream, whipped 1/2 cup Sour Cream or Yogurt 1/4 cup Dill, fresh 1/2 lb Smoked Salmon 2 Read More …
500 g fresh halibut steaks 1 lb 75 ml onion, finely chopped 1/3 cup 1 garlic clove, minced 15 ml butter 1 tbsp 2 ml orange peel, finely shredded 1/2 tsp 50 ml orange juice 1/4 cup salt & pepper Read More …
from Chef Nicholas Yanes of H50 Bistro & Bar at Hotel Fifty – Portland, OR Yield: 4 Servings Sweet Potato Ravioli: 400 grams roasted sweet potato 2 egg yolks 50 grams creme fraiche 10 grams fines herbes, finely chopped 500 Read More …
Source: El Paso Bar-B-Que Company – Ahwatukee, Arizona 6 to 8 ounces salmon filets 16 ounces barbecue sauce 1 orange 1 lemon 1 lime 1 tablespoon soy sauce 6 rosemary sprigs Grill or smoke salmon. In a separate container add Read More …
Source: The Chaparral at Marriott’s Camelback Inn – Phoenix, Arizona 1 pound Dungeness crabmeat, picked clean 1 ounce red bell pepper, diced 2 ounces green onion, finely chopped 2 ounces roasted corn kernels 1/2 ounce mayonnaise 1/2 ounce coarse-grain Dijon Read More …
1 cup chopped onion 2 cans (4-1/2 oz each) shrimp, rinsed and drained 1 jar ( 4-1/2 oz) sliced mushrooms, drained 2 tablespoon butter or margarine 1/2 lb fresh cooked or canned crabmeat, drained and cartilage removed 8 sole or Read More …
4 tablespoon butter 1 tablespoon olive oil 3/4 C flour 1 lb scallops 1 teaspoon fresh tarragon, chopped fine 3/4 C gin 1 C cream 1 tablespoon fresh Italian parsley, chopped juice of 1/2 lemon salt and pepper to taste 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 …
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 …
1 pint of fresh oysters, shucked Water chestnut flour 2 tablespoon oil 3-4 cloves garlic, chopped 1 teaspoon ginger, grated 1-2 tablespoon red curry paste 2 tablespoon sugar 2 tablespoon fish sauce (Nam Pla) 1 teaspoon dried shrimp powder 2 Read More …
Source: Chef Todd Bolton – Chino Latino, Minneapolis-St. Paul, Minnesota 2 cups coconut milk 1/2 pineapple, finely chopped 1/4 cup red curry paste 1/4 cup fish sauce 1-1/2 tablespoons granulated sugar 1-1/2 pounds mussels, debearded 2 tablespoons green onion, finely Read More …
2 tablespoons oil 1 teaspoon root ginger; finely chopped 1 green chilli; seeded, finely chopped 1 onion; chopped 1 clove garlic; crushed 1 teaspoon turmeric 2 teaspoons ground coriander 1 teaspoon lime zest; grated 2 tablespoons lime juice 750 g Read More …
Source: Chef Carl Walker, Brennan’s of Houston Fried Oysters 3 cups Chili Corn Sauce Vegetable oil 3 cups Texas sweet potatoes, julienned 3/4 cup cornmeal or Masa Harina 3/4 cup all-purpose flour 2 tablespoons Creole seafood seasoning, divided evenly 36 Read More …
1/2 cup vegetable oil 1 pound shrimp, shelled and deveined 1/4 cup chicken broth 2 green bell peppers, cut into strips 1 cup tomato juice 1 can pineapple chunks batter 2 eggs 4 tablespoons all-purpose flour salt and pepper to Read More …
3 tablespoons butter, softened 1 teaspoon minced white onion 1 teaspoon minced garlic 1 tablespoon Chablis wine 6 fresh medium shrimp, butterfly cut – with tails left on 1 teaspoon lemon juice 1/2 teaspoon minced fresh parsley pinch salt pinch Read More …
400 g middle-sized shrimps, unpeeled 8 iceberg lettuce leaves 1/2 dl chicken stock 1 small onion, chopped 1 clove garlic, finely chopped 1 tbs curry paste (can be bought in Asian food stores) 250 g sugar peas 2 tbs fresh Read More …
Serving Size : 4 3/4 cup Cherry tomatoes, plus 1 C mixed red and yellow pear or cherry tomatoes 1 tablespoon Plus 3/4 teaspoon fresh lemon juice 1 tablespoon Plus 1-3/4 teaspoon olive oil 4 Oil-cured black olives, pitted and Read More …
2-7oz. portions Sea Bass or any firm white fish Ginger Snap crumbs (see recipe below) Dredge bass in crumbs, coat on both sides. Bake at 350 0 for 12-15 minutes, or until firm. Serve with 2 ounce of kiwi lime Read More …
While the term “pickled fish” sometimes is used to include fish cured in brine, it should be applied only to those products in which vinegar is used. Only a few types of fish are preserved commercially by pickling, but almost Read More …
Here are some tips for buying a fresh fish: The eyes are slightly protruded, bright and clear. The gills should be red or pink. A stale fish has eyes that are pink, sunken and cloudy, and the gills are gray. Read More …
Cucumber’s sensual flavor and cool texture will excite all of the senses. The essences of Asia give this ahi tuna exotic appeal. Makes 2 servings 1 medium cucumber, peeled and sliced into thin round slices 1/4 red onion, chopped 1/2 Read More …
1 lb orecchiette pasta 4 sprigs fresh basil 1 can sweetened condensed milk 3 tablespoon cream cheese, softened 3 oz feta cheese, crumbled 1 cup vanilla yogurt 1/4 teaspoon grated nutmeg 1/4 cup diced red onions 3 cloves garlic, chopped Read More …
Source: California Fresh, Rancho Cordova, CA 3 tablespoons low sodium soy sauce 1 tablespoon cornstarch 1 tablespoon rice vinegar 1 tablespoon minced, peeled fresh ginger 1/4 teaspoon crushed red pepper 1 pound shrimp 1 cup coarsely chopped green onions 1 Read More …