Today is Tuesday, May 22 2012 4:03 pm
Main Dishes / Seafood |
|
| Recipe | Rating |
| Oyster, Mushroom And Chicken Casserole
with liquor, vermouth and mushroom mixture. Mix gently and pour into well greased shallow 6 cup baking dish. Sprinkle with cracker crumbs and bake in 350øF oven for 25 minutes to 30 minutes until sauce bubbles and crumbs are lightly browned. Makes 6 servings. Typed in MMFormat by cjhartlin.msn@attacanada.net Source: Canadian Living Entertaining Cookbook. Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar 26, 1999 ----- ---------- |
0.00 |
| Neptune Pasta Salad
MMFormat by cjhartlin@msn.com Source: Betty Crocker Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Jun 2, 1999 ----- ---------- |
0.00 |
| Nasi Goreng Teri
Heat a little oil in a wok. Saut‚ the garlic lightly. Add the beaten eggs, green peas, carrot and leek. Saut‚ for three minutes. Add the boiled rice, oyster sauce, soya sauce and salt and pepper. Stir well. Add the salted fish. Toss for around two minutes. Serve hot. ----- ---------- |
0.00 |
| Mustard Jhinga Jaipuri
Serve hot with greens and onion rings. NOTES : Mustard flavoured prawns grilled in the tandoor ----- ---------- |
0.00 |
| Mussels in White Wine And Herbs
bring to a boil. Cook, shaking pan occasionally, for about 4 minutes or until shells open. Discard any mussels that do not open. Serve immediately in deep bowls garnished with parsley and lemon wedges. For a lighter presentation, omit the cream and substitute 2 ripe tomatoes (peeled, seeded and chopped). Yield 4 servings. Typed in MMFormat by cjhartlin@email.msn.com Source: Good Friends Cookbook Posted to MM-Recipes Digest by cjhartlin@email.msn.com on Aug 17, 1999 ----- ---------- |
0.00 |
| Muru Kaari
While the sauce is simmering, heat the remaining coconut oil, add the oysters and saute over medium heat until they begin to release they juices. Add to the sauce and stir. Adjust the seasoning To serve: Remove to a serving bowl and serve with aapam, iddiappam or steamed rice NOTES : Oysters in lightly seasoned coconut milk-typical of coastal Kerala ----- ---------- |
0.00 |
| Mt Mckinley Princess Lodge - Deep Sea Scallops
The recipe for this popular dish was provided by the hotel's food manager. Featured by Shape Cooks, Winter 1998; mc posting by kitpath@earthlink.net 4/26/98 Recipe by: Denali State Park, Alaska Posted to EAT-LF Digest by PatHanneman |
0.00 |
| Mediterranean Shrimp
You should know that it takes a couple of days for the server to update the list. Therefore, you might still receive the recipes for a few days. If, after four days, you are still receiving recipes, please send an email to |
0.00 |
| Malay Curry
red chiles and fry well. Add the prawns and keep on stirring until they turn pink. Add the curry leaves and transfer this mixture to the saucepan. Simmer for 10 minutes, stirring occasionally, gradually adding a little water should it thicken too much. Remove and discard the lemon grass. Add salt to taste. Garnish with basil leaves and serve with plain rice. NOTES : For authentic Malay curries, add lemon grass. ----- ---------- |
0.00 |
| Mahi Tikka Ajwaini
Check the seasoning and serve hot. NOTES : Grilled pomfret fillet ----- ---------- |
0.00 |
| Machchi Ka Khalia
sesame seeds, groundnuts and onion with 3/4 cup water to a fine paste. Remove from the mixer. Add coriander powder and cummin powder. Mix well and keep aside. Heat oil in a pan. Season with cummin seeds and curry leaves. Stir over medium heat until the cummin seeds begin to pop. Add ginger paste and garlic paste and stir-fry until the moisture evaporates. Add turmeric powder and chilli powder (dissolved in two tbsp water), and stir until the liquid has evaporated. Add the khaliya paste and stir-fry until the oil floats on top. Add tamarind pulp and stir-fry until the oil floats on top. Add the fish stock, stir well and bring to a boil. Lower the heat, sprinkle patthar phool powder and bay leaf powder. Stir and simmer till reduced to half its quantity. Add fish and bring to a boil. Lower the heat and simmer for about 10 minutes or till the fish is cooked. Add coriander leaves and green chilli pieces. Bring to a boil. Remove from heat and adjust the seasoning Serve with steamed rice or roomali roti. ----- ---------- |
0.00 |
| Maccher Jhol
on top. Add green chillies, the remaining salt, chilli powder and coriander powder. Cook on a low heat for two to three minutes. Increase the heat. Add water and bring to a boil. Add the fish pieces and simmer. Cover and cook for 10 to 15 minutes, till the fish is done and the gravy is thick. Remove from heat onto a serving dish and serve hot, garnished with chopped coriander leaves. NOTES : Mustard flavoured Bengali fish curry ----- ---------- |
0.00 |
| Macaroni And Haddock
parsley. Meanwhile cook macaroni as directed on packet until al dente - drain. Mix cooked macaroni and haddock mixture. Turn into a greased ovenproof dish. Sprinkle with cheese and bake in a preheated oven of 180*C for about 20 minutes. Posted to MM-Recipes Digest by THEHOGUES@t-online.de (John & Trudi Hogue) on Sep 20, 1999 ----- ---------- |
0.00 |
| Luscious Lime Shrimp
time: 3 minutes Degree of difficulty: easy Low-fat, Low-calorie www.lhj.com/kitchen/ Copyright© 1997 Meredith Corporation, All Rights Reserved. Recipe by: LHJ ONLINE http://www.lhj.com By Roberta Banghart |
0.00 |
| Lobster Stuffed Tenderloin of Beef
low heat till tender. Add wine and garlic salt. To serve, slice roast, spoon on wine sauce. Garnish platter with fluted whole mushrooms and watercress if desired. Yield: 8 servings Typed in MMFormat by cjhartlin@msn.com Source: Good Friends Cookbook Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" |
0.00 |
| Lobster Peri Peri
till the oil floats on top. Remove from heat. Mix in the chopped coriander leaves. Put the filling in the lobster shells. Sprinkle grated cheese on top and bake till it melts. Serve with green salad. NOTES : Baked lobsters with a spicy filling ----- ---------- |
0.00 |
| Light Pasta Salad with Fresh Tuna Steak
together pasta, peppers, beans, onions, tuna and dressing. If possible, refrigerate salad overnight to allow flavors to blend. Serve cold. Each serving provides: 685 Calories; 40.9 g Protein; 88.1 g Carbohydrates; 18.9 g Fat; 41.7 mg Cholesterol; 780 mg Sodium. Calories from Fat: 25% Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission) ----- ---------- |
0.00 |
| Layered Potato, Onion And Chile Loaf with Salmon
Beat eggs, milk, flour, salt and pepper in a large bowl until light and lemon colored. Pour mixture over loaf. Bake 1 hour or until egg mixture is set in center. Let stand in pan 10 minutes. Makes about 6 servings. Typed in MMFormat by cjhartlin@email.msn.com Source: Meat and Other Loaves Posted to MM-Recipes Digest by Colleen |
0.00 |
| Konju Masala
quantity. Add the prawns and bring to a boil. Lower the heat. Add curry leaves and simmer for four minutes. Remove the pan from heat, stir in the coconut milk. Return the pan to heat and simmer for two to three minutes. Remove from heat and adjust the seasoning Serve hot with steamed rice. NOTES : Prawn Masala ----- ---------- |
0.00 |
| Karimeen Porichathu
done. Serve hot. NOTES : Fried fish ----- ---------- |
0.00 |
| Jhinga Phuljharhi
cold water. Whisk to obtain a lumpy batter. Refrigerate till required. Heat oil in a kadai over medium heat. Add a few drops of batter and, as soon as the batter droplets come to the surface, dip skewered prawns in the batter, and deep fry for three minutes. Drain and evenly brush with the first topping Then liberally sprinkle the second topping on the prawns. Finally glaze it in the broiler (or under the salamander) for a minute. Remove skewers and keep aside. Arrange prawns on a platter and serve with warm sauteed juliennes of carrot, potato, pumpkin and beans. NOTES : Indians prepare prawn pakoras in a hundred different ways. We decided to substitute the besan batter with a tempura-style batter and then coated the whole thing with onions, tomatoes, etc. ----- ---------- |
0.00 |
| Ikan Goreng Masak Tauched
and stir fry for two minutes. Add salted black beans. Add water, soya sauce, sugar, vinegar and salt. Dissolve cornflour in a little water and add to the sauce, stirring continuously. Add red chillies, green chillies, red capsicum, green capsicum and spring onions. Stir for a minute and pour over the fish. NOTES : Fried fish served with black bean sauce ----- ---------- |
0.00 |
| Herb Marinated Shrimp
with cooking spray. Grill three minutes on each side or until done. Recipe by: Weight Watchers 8/99 Posted to EAT-LF Digest by Marta Martin |
0.00 |
| Halibut Steak
temperatures. I have typed them in as they appear in the book, typos and all. Depression Era Recipes Posted to MM-Recipes Digest V4 #12 by suellen2@iname.com on Jun 3, 1999, ----- ---------- |
0.00 |
| Grilled Swordfish with Spicy Mayonnaise
Serves 4. Gourmet May 1990 Dr. Charles W. Balch, Jr.: Pomfret Center, Connecticut Posted to MM-Recipes Digest V3 #2.TXT Posted to MM-Recipes Digest V4 #15 by jewel1@ix.netcom.com on May 22, 1999 ----- ---------- |
0.00 |
| Grilled Sea Scallops And Grapefruit - Bernard
tiny bay scallops. Cut any especially large ones into rough 1- to 1 1/2-inch chunks for even grilling. Low Fat Grilling: Fabulous Food from the Backyard Barbecue by Melanie Bernard. (HarperPerennial, 1995, paper $10 US). kitpatH/mc 8/97. >from kitpath@earthlink.net 12/98 Recipe by: Melanie Bernard BBQ Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 13, 1998, converted by MM_Buster v2.0l. ----- ---------- |
0.00 |
| Grilled Salmon with Nectarine-Red Onion Relish
teaspoon salt over salmon fillets. Prepare grill. Place fillets on grill rack coated with cooking spray, and grill 5 minutes on each side or until fish flakes easily when tested with fork. Serve immediately with nectarine-red onion relish. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" |
0.00 |
| Grilled Salmon W/dill And Mustard Seeds
with small knife. Transfer to serving platter or individual plates. Yield: 6 serving Typed in MMFormat by cjhartlin@email.msn.com Source: Homemakers Magazine June 1999 Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 25, 1999 ----- ---------- |
0.00 |
| Grilled Prawns in a Spicy Remoulade
minutes on each side or till done. Add the gherkins, capers, parsley, spring onions and anchovy essence to the mayonnaise and mix well. Serve the grilled prawns with the remoulade. NOTES : Grilled prawns with seasoned mayonnaise sauce ----- ---------- |
0.00 |
| Grilled Octopus with Oregano
octopus on an oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until browned, about 6 minutes. Cut octopus into bite-size pieces (leave small octopus whole) and toss with reserved marinade. Octopus may be made 1 day ahead and chilled, covered. Serve octopus at room temperature. Serves 12 Typed in MMFormat by cjhartlin@msn.com Source: The Best of Gourmet Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" |
0.00 |
| Previous Page| Next Page |
Copyright © eQuickRecipes.com ( your free recipes source ), All Recipes Are Copyright © Their Respective Owners
