Free Recipes Archive
Yield: 6 Servings 1/4 cup Lemon or lime juice 2 Cloves garlic, crushed 1 cup Flour, all-purpose, seasoned Pepper to taste 1 cup Bread crumbs Creole mustard/tartar sauce 1/4 cup Dry white wine 2 lb Shark meat, 2″ chunks Salt Read More …
Yield: 1 Servings 1 can (7.5 ounces) spreadable chicken Salad, divided 1 teaspoon Coarsley chopped fresh Tarragon leaves 1 package (8 ounces) refrigerated Crescent dinner rolls In small bowl, combine chicken salad and tarragon. Set aside. On smooth surface, separate Read More …
8 ounce package Cream Cheese, softened 8 ounces Backfin crabmeat 1 teaspoon Milk 2 teaspoons Chopped onion 1/2 teaspoon Horseradish 2 ounces Slivered almonds 1 Salt 1 Pepper Blend together all ingredients except almonds and put in shallow baking dish Read More …
1 lb Sea scallops 1/3 lb Bacon (up to 1/2) 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 Read More …
4 large shrimp, cooked, peeled, deveined, tails removed 2 slices smoked salmon, cut in half lengthwise 8 slices baguette, 1/4″ thick 3 tablespoons Lemon juice 2 large Cloves garlic, minced or pressed 1/2 cup Olive oil Dash salt Dash pepper Read More …
A small Russian turnover consisting of a pastry wrapping and various fillings such as meat, seafood, cheese and mushrooms. Pirozhkii, which can be baked or fried, are served as hor d’oeuvres or as accompaniments to soups or salads. Pirogi are Read More …