Today is Tuesday, May 22 2012 4:02 pm
Main Dishes / Seafood |
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| Recipe | Rating |
| Veggie And Scallop Stir-Fry
Serve over rice if desired. No nutritional information available. FROM: http://www.birdseye.com/ Formatted to MM by Trish McKenna on 3/23/98. Posted to MM-Recipes Digest V4 #10 by alan@atoc.demon.co.uk on Mar 22, 1999 ----- ---------- |
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| Unfried Fish And Chips
minutes until crust is golden & fish is barely opaque in the center when pierced in thickest part with knife tip. Shared by Beverly Manning/Eat lowfat Xmas card exchange NOTES : Seasoning: Use cajun, lemon pepper, thyme or your favorite. I ususally use cajun. Posted to EAT-LF Digest by JusNeedlin@aol.com on Mar 17, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Tuna And Egg Loaf
Bake about 40 minutes or until loaf is browned. Let cool in pan 10 minutes. Makes 4 servings. Typed in MMFormat by cjhartlin@email.msn.com Source: Meat and other Loaves. Posted to MM-Recipes Digest by Colleen |
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| Trout Amandine
Add lemon juice. Heat through. Place fish on warm serving platter or on individual plates. Spoon butter-nut mixture over top. Serves 4 Typed in MMFormat by cjhartlin@msn.com Source: Company's Coming Main Courses Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 18, 1999 ----- ---------- |
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| Tranci Di Pesce Alla Veronese
wine and season. Add cream to the mixture and cook till it resembles sauce consistency. CLEAN and slice the fish. Whisk all the ingredients of the marinade thoroughly. Marinate the fish for one hour. Grill the fish on a hot plate or roast on a tawa, basting frequently with the marinade. Bone the fish, pour the shrimp sauce over it. Serve hot. NOTES : Fish Steaks Grilled And Chopped With Shrimps And Bell Pepper Sauce ----- ---------- |
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| Tortellini Shrimp Kabobs
alternately on each of twelve 8 inch skewers. Yield: 4 servings. (3 kabobs each.) Typed in MMFormat by cjhartlin@msn.com Source: Betty Crocker Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Jun 2, 1999 ----- ---------- |
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| Tomato-Poached Fish Fillets
Magazine Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Apr 12, 1999 ----- ---------- |
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| Three-Fish Teriyaki
for 5 minutes. Serve with the fish. Recipe by: Jean Carper From MC list, Posted to MM-Recipes Digest V4 #6 by valerie@nbnet.nb.ca (valerie) on Feb 08, 1999 ----- ---------- |
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| Thai Clam Pot
Yield: 6 servings. Notes: Cooked angel hair pasta can be used in place of the somen noodles, if desired. The substantial quantity of mirin makes this dish surprisingly sweet. Recipe by: Cooking Light Magazine, March 1997, page 117 Posted to EAT-LF Digest by aml@skypoint.com on Nov 05, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Tandoori Salmon
with marinade; cook for 4 to 6 minutes or until fish flakes easily when tested with fork. Makes 4 servings Typed in MMFormat by cjhartlin@email.msn.com Source: The Canadian Living 20th Anniversary Cookbook. Posted to MM-Recipes Digest by "Cindy Hartlin" |
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| Tandoori Prawn And Bacon Flan
equal portions. To prepare the filling: Heat oil in a frying pan and fry the bacon over medium heat until cooked, but not crisp Put prawns, bacon and onions in a bowl. Mix well. Beat the eggs in a bowl, add the remaining egg mixture ingredients and whisk well. To prepare the moulds: Grease a 22.5 cm round mould and line with the flattened puff paste, discarding the overlapping paste. Spread the egg mixture in it. Sprinkle grated cheese on top and bake in the pre-heated oven at 350 F for 25-30 minutes or till a cooking needle when pricked, comes out clean. If not, bake for a few more minutes. Demould, garnish the flan with caviar and lump fish roe or tuna and serve as an entree. ----- ---------- |
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| Swordfish Tavernetta
each side. Grill vegetables for 5 to 7 minutes on each side or until desired degree of doneness. Serve over angel hair pasta with butter sauce and a sprnkling of grated Parmesan cheese. Note: If using a grill with a small cooking area, cook vegetables first, set aside, then grill fish. G. G. Romano of La Tavernetta, Fort Lauderdale, FL. "On the Grill" magazine, June, 1997. Typos by Jeff Pruett. Posted to MM-Recipes Digest V4 #15 by tobbs@earthlink.net on May 24, 99 ----- ---------- |
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| Swordfish Steaks with Middle Eastern Flavors
Remove form the grill. Cut each steak into 2 portions and serve. Diane's Note: I don't see why this couldn't be prepared in the broiler. eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 166 Posted to MM-Recipes Digest V4 #15 by jewel1@ix.netcom.com on May 22, 1999 ----- ---------- |
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| Swordfish Steak with Tart Tomatillo Vinaigrette
hand test). Transfer steaks to a well-oiled grate and grill uncovered over medium-high heat for 4 to 5 minutes per side, until opaque throughout. Rotate fish 180 degrees once on each side. If there is any resistance when you turn or rotate fish, re-oil the grate. If grilling 1 covered, cook for the same amount of time, turning and rotating in a similar manner. Serve steaks hot, drizzled with vinaigrette, Recipe by: Born to Grill, Jamison & Jamison ----- ---------- |
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| Swordfish Steak Marseillaise
the crab mixture on the paper. Lay the browned swordfish on the mixture then cover the swordfish with the remainder of the crab. Fold the paper to cover and enclose the fish and twist the ends. Place the bundle on a greased cookie sheet. Bake at 350/F for 50 minutes; turn once after 25 minutes. Serve with lemon butter flavoured with garlic. Posted by Carol Shenkenberger to the Fidonet National Cooking echo 2-98 Posted to MM-Recipes Digest V4 #15 by tobbs@earthlink.net on May 24, 99 ----- ---------- |
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| Sweet And Sour Alligator
chicken, veal or pork. As Canadian prairie alligators tend to be rare and allusive, I'm going to try this recipe substituting pork for the alligator. ~ FHT) From the September/October 1990 issue of the Louisiana Conservationist, P.O. Box 98000, Baton Rouge, LA 70898 For more alligator recipes contact; The Louisiana Seafood Promotion and Marketing Board P.O. Box 70648 New Orleans, LA 70172-0648 Telephone: (504) 568-5693 Posted to MM-Recipes Digest V4 #5 by "Rfm" |
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| Susan's Coulibiac of Salmon
of the dough into a rectangle, (15 by 9 by 1/8-inch thick) Line a sheet pan with parchment paper. Place the rolled dough on the baking sheet. Using the tip of the knife, mark an area 12 by 7 to center your filling. Spread in layers: rice, mushrooms, 1/2 of the salmon, peppers, and remaining salmon. Roll out the other dough and place on top pressing down to form a rectangular loaf. Seal the ends of the dough completely and egg wash the entire dough. Roll out the remaining dough and cut into strips and leaves. Use these to cover seams and decorate the loaf. Brush again with the egg wash. Using a sharp knife, make a couple of cuts at the top of the loaf. Place in the refrigerator and chill for 30 minutes. Remove from the refrigerator and bake for 1 hour, brushing halfway through the baking process with the egg wash. Remove from the oven and cool for 5 minutes before serving. Serve with watercress and Hollandaise Sauce Yield: 8 to 10 servings Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Emeril Recipe by: Emeril Live Posted to MasterCook Digest by "Katherine C. Meade" |
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| Surimi Crab Salad with Cilantro, Lime And Spinach
[Per serving: without croissant: 74 cals, 1g fat (12%); with large buttery croissant 306 cals, 13g fat (38%)] NOTES : This is a favorite. It needs good ingredients: Hidden Valley Ranch Light Coleslaw is lemony and the Dannon fat free yogurt with acidophilus is very smooth. We like cilantro and lime, but we've used other herbs when fresh. Guests like this. It is always a winner. Recipe by: Pat Hanneman 1997 Posted to EAT-LF Digest by Pat Hanneman |
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| Sultana-E-Samundar
sprinkle a little water carefully to bring the temperature down (alternatively, remove and cool the oil). Reheat the oil, add fenugreek seeds and mustard seeds, stir over medium heat until they begin to crackle, add onions and saute until translucent and glossy, add garlic paste and ginger paste. Stir-fry for a minute. Remove the pan from heat, stir-in the yoghurt mixture and salt, return the pan to heat. Stir-fry until specs of fat begin to appear on the surface. Add the fish stock and bring to a boil. Lower the heat and simmer till reduced to half the quantity. Remove and pass the gravy through a fine mesh soup strainer into a separate pan. Return the gravy to heat, gently add the partially grilled fish and simmer for three minutes. Add lemon juice and stir well. Remove from heat and carefully stir-in cream and adjust the seasoning Crush kasoori methi between the palms and sprinkle along with pepper. Stir carefully. To serve: Remove to a serving bowl, garnish with coriander leaves and serve with steamed rice. NOTES : Grilled fish in a mild curd based curry ----- ---------- |
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| Stuffed Pamplet
To prepare the filling: Heat oil and fry the onions till brown. Add garlic paste, ginger paste and green chillies. Fry well. Add the prawn mince, salt, sugar and turmeric powder. Fry well. Remove from heat. Evenly spread the prepared filling in the pomfrets. Press them gently and shallow fry in hot oil till done. Serve with salad and wedges of lemon. NOTES : Pomfret stuffed with a pungent minced prawn filling ----- ---------- |
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| Stuffed Crabs
Put the prepared crab meat filling evenly in the crab shells. Grate the cheese over and bake them in the oven till light golden brown and the cheese has melted. NOTES : Baked crabs with crab meat and cheese filling ----- ---------- |
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| Spicy Shrimp with Udon Noodles
bowl, tossing to coat. Place a large nonstick skilleg coated with cooking spray over medium- high heat until hot. Add shrimp, sauté 5 minutes or until done. Combine shrimp with pasta mixture, and toss gently. Sprinkle each serving with nuts. Serve warm or chilled. Recipe by: Cooking Light Posted to EAT-LF Digest by sherilyn70@earthlink.net on Apr 26, 1999, ----- ---------- |
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| Spaghetti with Shrimps
590 cal, 12.5g fat, 19% calories from fat Posted to MM-Recipes Digest V4 #8 by "Kendig - von Fehrn" |
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| Soba Noodles with Spicy Greens And Shrimp
combine. Cal 488 Fat 5.2 Fiber 4.0 CFF 9% Recipe by: Natural Health with my adaptations Posted to EAT-LF Digest by Penchard@aol.com on Feb 28, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Quick Hot Smoked Salmon
Copyright, 1998, TV FOOD NETWORK, G.P., All Rights Reserved Per serving: 97 Calories; 3g Fat (25% calories from fat); 15g Protein; 2g Carbohydrate; 39mg Cholesterol; 364mg Sodium NOTES : Copyright, Michael Lomonaco 1997 Recipe by: Michael's Place Posted to EAT-LF Digest by BGL |
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| Prawn Malai Curry
the pan and allow the prawns to cook till they are done and the curry thickens. Stir in the garam masala powder and coconut milk. Remove from heat. Serve with rice. NOTES : Sea fresh prawn cooked in a lip smacking curry ----- ---------- |
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| Pita Pocket Sandwiches with Tuna
Pita bread pockets. EACH 345 cals, 3g fat (8% cff), 4g fiber (est MasterCook). Sent in by kitpath@earthlink.net 4/16/99 Recipe by: Balsley, 1990: BEST RECIPES FROM LA TIMES Posted to EAT-LF Digest by PatHanneman |
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| Pink Salmon Terrine
Format: Dave Drum Posted to MM-Recipes Digest V4 #4 by "Rfm" |
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| Pathela Eguru
cooked crab. Stir and add 120 ml water and stir-fry until the crabs are well coated with the masala. Remove and adjust the seasoning To prepare the garnish, heat oil in a frying pan, add mustard seeds. When they crackle, add curry leaves. Stir for a minute. Add the crab meat and toss for a minute. To serve: Remove to a serving bowl, and add the garnish. Serve as a starter. NOTES : Andhra cuisine is not all Nizami. A piquant crab curry ----- ---------- |
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| Oysters in Patty Shells
lemon juice, cooking five minutes. Pour into patty shells and bake in a preheated 425øF oven for ten to fifteen minutes. Yield: 10 to 12 Prep Time: 35 to 40 minutes Baking Time: 10 to 15 minutes Source: Atlanta Cooknotes. Posted to MM-Recipes Digest V4 #6 by "Cindy Hartlin" |
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