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1/4 lb scallops (diced) 1/4 lb shrimp (diced) 1/4 lb clams (diced) 1/4 lb fish (cod preferably) 1 small onion (diced) |
2 cloves fresh garlic (diced) 1/2 cup Olive Oil pinch of oregano pinch of basil salt and pepper optional 1 lb Thin Spaghetti or Angelhair Pasta |
In a 9" skillet~cover the bottom of the pan about 1/8" deep with Olive Oil
Add in the diced onion and garlic
add 1 pinch oregano and 1 pinch of basil
Sautee until the onions start to turn clear
Then add scallops, shrimp, clams, and fish (optional)
Sautee until scallops, shrimp, and clams are firm
Cook pasta per instructions on package
When the pasta is done drain and rinse
Mix sauteed seafood in with the pasta
Serve with fresh Grated Parmesan Cheese
This is my specialty dish, which I make for Autumn
on those very special occasions. The aroma is to
die for!
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2 tbsp lime juice Salt 1/2 teaspoon Scallops 3/4 pound Scallops 1/2 pound Shrimp, peeled and devained 6 tablespoons Olive oil 1/2 cup chopped onion 1/2 cup chopped scallions |
4 cloves minced garlic 1 cup diced green or red peppers 1 cup chopped tomatoes 2 tablespoons chopped parsley 1/2 teaspoon thyme Salt and pepper to taste 2 cups cooked rice |
Place the lime juice, salt, scallops and shrimp in a bowl and let sit in the refrigerator
for 1 hour.
Add the olive oil to a skillet and heat until hot. Add the onions, scallions, garlic and
peppers. Sauté for 5 minutes.
Add the seafood and sauté for a few minutes more.
Add the tomatoes and the herbs.
Let it simmer until the seafood is done.
Adjust the seasoning and serve over white rice.
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8 oz linguini 1 lb. scallops, rinsed & drained 2 tbsp lemon juice 1 garlic clove, minced 1 tbsp fresh parsley, chopped |
1/2 tsp dill weed 1/2 tsp salt 1/4 tsp pepper 1/3 cup butter or margarine 1/2 cup heavy cream 1/4 cup parmesan |
Cook linguini according to pkg directions, (and drain)
....meanwhile.......
In large bowl, combine scallops, lemon juice and garlic.
Sprinkle with parsley, dill salt and pepper, toss gently.
Cover and refrigerate 10 to 15 minutes.
In saucepan, melt marg. Add refrigerated scallop mixture and sautee
3 to 4 minutes.
Add cream. Beat thoroughly, about 1 minute.
Over medium heat, add linguini to scallop mixture. Toss gently.
Sprinkle with parmesan cheese. Serve immediately.
Makes 6 servings.
Pasta and Seafood~ my favorite combination~!
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2 cups water 2 Tbsp soy sauce 1 tsp ground ginger 1/2 tsp crushed red pepper 1/4 tsp garlic powder |
2 pkgs (3 oz each) Oriental flavor Ramen Noodle Soup 1 pouind medium shrimp, shelled and deveined 1 cup green onions cut in 2 inch pieces Chopped fresh parsley, green onion brush, orange peel and lemon slice for garnish |
1)In 10 inch skillet over high heat, combine water, soy sauce, ginger,
pepper, garlic powder and half of one seasong packet. Heat to boiling.
(Reserve remaining 1-1/2 seasonging packets for another use)
2)Add noodles, shrimp and green onion pieces. Return to boiling. Reduce
heat to low. Cook 5 minutes or until shrimp are pink and opaque and
noodles are tender, stirring occasionally to separate noodles.
3)To serve, arrange mixture on platter. Sprinkle with parsley and garnish
with green onioin brush, orange peel and lemon slice, if desired.
This is also very good if you add 1 cup frozen Oriental-style mixed
vegetables with the noodles in Step 2~!
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3-1/2 oz elbow macaroni (1 cup) 1/4 cup sliced green onion with tops 1/2 tsp curry powder 3 tbsp butter 3 tbsp flour 1/2 tsp salt 1-3/4 cups milk |
1 cup dairy cour cream 1~5 oz can lobster orone 7-1/2 oz can crab meat, (drained, flaked, and cartilage removed) 1~ 4-1/2 oz can shrimp, drained 1/2 cup coarsely crushed rich round crackers 1 tbsp butter, melted |
Cook macaroni according to pkg directions; drain. Cook onion and curry
in the 3 tbsp butter til onion is tender. Stir in flour and salt.
Add milk; cook and stir til thickened and bubbly. Remove from heat; stir
in sour cream. Stir in macaroni and seafood. turn into a 2-quart casserole.
Mix cvrumbs and melted butter; sprinkle around edge. Bake, uncovered, at
350* for 30 minutes.
Serves 4 to 6
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4 ounces wide noodles 1~ 7 oz pkg frozen shelled shrimp 1/4 cup chopped onion 3 tbsp butter 3 tbsp flour |
1/2 tsp salt 1/2 tsp dried dillweed 2 cups milk 1/3 cup grated Parmesan cheese 1/2 of a 3 oz can French-fried onions |
Cook noodles according to pkg directions; drain and set aside.
Cook frozen shrimp according to pkg directions; drain and set aside.
In saucepan cook chopped onion in butter til tender but not brown.
Stir in flour, salt, and dillweed. Add milk all at once; cook and
stir til thickened and bubbly. Stir in Parmesan. Gently stir in
cooked noodles and shrimp.
Turn mixture into a 1-1/2 quart casserole. Bake, covered, at 350* til
heated through, about 30 minutes. Sprinkle French-fried onions around
edges of casserole. Bake, uncovered, 5 minutes longer. Garnish with
a sprig of dill, if desired.
Makes 5 or 6 servings
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1/2 pound chorizos or Italian sausage links, sliced 1~ 2-1/2 to 3 pouind ready to cook broiler-fryer chicken, cut up 1 medium onion, chopped (1/2 cup) 1 medium sweet red pepper, chopped (1/2 cup) 1 medium green pepper, chopped (1/2 cup) 2 cloves garlic, minced |
1-1/2 cups regular rice 2 medium tomatoes, peeled and chopped (1-1/2 cups) 2 tsp saffron, crushed 4 cups boiling water 1 pound fresh or frozen shelled shrimp 10 smallclams in shells 1~10 oz pkg frozen peas |
In large skillet cook sausage over medium heat til done. Drain sausage,
reserving drippings in skillet; set aside.
Season chicken pieces with a little salt and pepper. Brown chicken in reserved
drippings; remove chicken, reserving dripping sin skillet.
Add chopped onion, red pepper, green pepper, and garlic to reserved drippings;
cook til onion is tender but not brown. Stir in uncooked rice, chopped
tomatoes, salt and saffron. Stir in boiling water; bring mixture to boiling.
Stir in cooked sausage.
Turn rice mixture into a paella pan or a 4 quart casserole or a Dutch oven;
arrange chicken pieces atop mixture. Bake, covered, at 375* for 30 minutes.
Meanwhile, thaw frozen shrimp. Thoroughlyscrub clams. Place clams in a saucepan
with 1/2 inch boiling water; cover adn cook til shells open, 3 to 5 minutes.
Drain; discard any clams that do not open.
Place peas in a colander or strainer; rinse with hot water to thaw. Arrange peas,
clams, and shrimp atop rice mixture. Bake, covered, til chicken and rice are
done, 15 to 20 minutes longer. Garnish with lemon slices, if desire.
Serves 8.
**NOTE: When using Dutchoven reduce water to 3-1/2 cups.
1-1/3 cup light cream
1 envelope white sauce mix (enough for 1 cup)
2 beaten egg yolks
1 5-oz can lobster, drained, flaked, and cartilage removed
2 tbsp dry sherry
Patty shells or toast points
Paprika
Gradually blend cream into sauce mix; cook and stir til thickened
and bubbly. Stir in lobster and sherry; heat through. Serve
iin bakes patty shells or over toast; sprinkle with paprika.
Serves 4
Batter ingredients:
2 cups flour
3/4 cups of corn meal
1/2 cup beer
1 egg
**Season with salt & lemon pepper (suggested but optional)
Mix and stir ingregients. Add water to loosen up to right consistency
LOL you can use more beer if you want.
Fixings:
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1 bunch of cilantro, washed, leaves off stems and coursely chopped 1 lemon cut into slices 1 tomato, chopped 1 bunch of chopped green onions (or any onion) |
1/2 head of lettuce shredded Shredded Cheddar Cheese Salsa Sour Cream 16 corn tortillas, fried (Optional Parmesan, sprinkled over fried tortillas, (Gives it an extra boost of yummy flavor~!) |
Cook the fish~~
You can bake it, but we always Fry it w/ a beer batter!
The breading gives it extra flavor in the tacos!
Get your pan and oil good and hot!!
Cut your fish up in small chunks. Batter it and fry it (or bake)
(While you are frying fish you can prepare your tortillas
at the same time. I usually use the cookie sheets w/ paper towels on them ,
to put the fish and tortillas on after cooking.
Once you are done frying~~ you start eating~!)
Stuff small amounts of everything in the tacos so you can get everything in there.
Take your tortilla, smother the inside of it with salsa, sour cream,
take a piece of fried fish break it up into small pieces in the tortilla.
Now you take your lemon and squeeze it onto the fish
then put the cilantro and the rest of the fixings on.
You can have beans and rice w/ it if you want
but usually there is so much taco makings that we don't!!
Most people don't think of fish in their tacos
but it is really good~~! I was one of those people who thought..
....ewwhh fish in tacos.. LOL.. but I luv them now~!!
Submitted By: Nicole
Straight from Alaska~!
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1 pound flounder or pollack fillets 1 medium tomato, chopped (about 3/4 cup) 1/2 small green pepper, chopped (about 1/4 cup) 3 Tbsp lemon juice 1-1/2 tsp vegetable oil |
1 tsp salt 1 tsp finely chopped onion 1/2 tsp dried basil leaves 1/8 tsp coarsely ground pepper 2 drops red pepper sauce |
If fish fillets are large, cut into 5 or 6 serving
pieces. Place fish in greased oblong baking dish, 13-1/2x9x2
inches. Mix remaining ingredients; spoon onto fish.
Cook uncovered in 400* oven until fish flakes easily
with fork, about 10 minutes. Garnish with green pepper
rings and tomato wedges if desired.
5 or 6 servings
2 slices white bread (crust removed), torn into
small pieces
1 can (6-1/2 oz) tuna, drained
1 egg
1 tsp Worcestershire sauce
1/2 tsp dry mustard
1/4 tsp salt
1 Tbsp vegetable oil
~~Dill Sauce (below)
Mix bread, tuna, egg, Worcestershire sauce, mustard
and salt. Shape mixture into 3 firm patties, each about
1/2 inch thick.
Fry patties in oil over medium heat until golden brown
on both sides, 4 to 5 minutes. Top with Dill Sauce.(found under Sauces & Spreads)
3 servings
Fish Cakes: Substitute 1 cup flaked cooked fish
for the tuna.
Salmon Cakes: Substitute 1 can (7-3/4 oz) salmon,
drained, for tuna.
Shrimp Cakes: Substitute 1 can (4-1/2 oz) tiny
shrimp, drained and chopped, for the tuna.
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1 medium onion, finely chopped 2 Tbsp margarine or butter 1 small green pepper, chopped 1 small stalk celery, chopped 1 bay leaf, crushed 1 tsp snipped parsley |
1 tsp salt 1/8 tsp cayenne red pepper 1 can (6 oz) tomato paste 2 cups water 2 cups cleaned cooked shrimp 3 cups hot cooked rice |
Cook and stir onion in margarine in 2 quart saucepan
until onion is tender. Stir in remaining ingredients
except shrimp and rice. Cook over low heat, stirring
occasionally, 30 minutes. Stir in shrimp; heat through
Serve over rice. 6 servings
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1/4 cup (1/2 stick) butter 1-1/2 cups cubed potatoes 1/2 cup chopped onions 1/4 cup flour |
1 tsp salt 1/4 tsp pepper 1 pint shucked oysters, reserve liquid 4 cups milk, scalded 2 cups light cream or half and half |
Melt butter. Add onions and cook 3-5 minutes
Stir in flour, salt, pepper and potatoes.
Simmer til potatoes are tender
Stir in oysters and reserved liquid
Add milk. Simmer til oysters edges curl.
Stir in cream. Heat thru.
A VERY special stew my Father made me when
I was small.
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1 lb crawfish or shrimp, cooked and cleaned 1 stick of butter 1 med onion chopped finely 2 garlic pods chopped finely 1 small bell pepper chopped finely 1 celery stalk chopped |
green onion tops chopped 1 cup water 1/2 tbsp flour ~~parsely chopped ~~salt pepper and cayenne to taste (I use McCormick's season all too) ~~lemon juice |
In butter, sautee onions , garlic, bell pepper and celery until soft.
Add 1 cup of water and fat from crawfish. Simmer for 15 minutes.
Then add crawfish or shrimp. Add seasonings and cook for another
15 minutes.
Add lemon juice just before serving. Serve over rice.
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1/2 lbs butter 1 large onion chopped 1 garlic pod, diced 1/2 small bell pepper 3 ribs celery, chopped |
4 Tbsp. flour 1 large and 1 small can carnation milk 2 egg yolks 10 oz mild cheddar cheese, grated 2lbs crabmeat, seasoned to taste |
Sautee onions, garlic, and bell pepper and celery
in butter until soft. Add flour and blend.
Add milk and blend.
Remove from heat, add egg yolks, crabmeat, and grated cheese.
Put in casseroles dish with cheese on top and bake at
350 degrees until cheese is throughly melted.
2 lbs shrimp, cleaned
2 lbs okra
2 med onions
2 tbsp bell pepper
2 tbsp celery
4 tbsp cooking oil
1 can tomato sauce
Mix okra , onions. bell pepper and celery in cooking oil and
Simmer for 45 minutes or until okra is cooked, then add tomato
sauce and cup of water. Add shrimp and season to taste.
Bring to slow boil and then simmer uncovered for 30 minutes.
You can also add whole cleaned crabs.
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1/2 C chopped onion 1/2 C chopped celery 1/4 C margarine or butter, melted 1 C uncooked packaged precooked rice 1/4 C water 1 tsp dill weed |
1/8 tsp cayenne pepper 10-3/4 oz can condensed chicken broth 6 oz can tomato paste 1 lb. peeled, raw shrimp, rinsed, drained 1 lb. fish fillets, rinsed, drained 8 oz can stewed tomatoes |
Heat oven to 375. Grease 2-quart casserole. In 3-quart saucepan, saute onion and celery in
margarine until vegetables are tender. Add rice, water, dill weed, cayenne pepper, chicken broth
and tomato paste. Cover; bring to a boil. Reduce heat; simmer 15 to 20 minutes or until
rice is almost tender. Add shrimp, fish and stewed tomatoes. Spoon into prepared casserole.
Cover; bake at 375 for 30 to 35 minutes or until fish flakes easily with fork. Serve immediately.
Makes 6 servings
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1/3 C sour cream 1 egg, lightly beaten 1 TB minced garlic 1 tsp white pepper 1 tsp curry powder 1 tsp chili powder |
1/2 tsp salt 1 pound crabmeat 1 C plain dry bread crumbs (plus additional for coating, divided) 3/4 C thinkly sliced green onions (green parts only) 6 TB olive oil, divided |
For crab cakes, stir together sour cream, egg, garlic, white pepper, curry powder, chili powder
and salt. Add crab meat, 1 C bread crumbs, and green onions. Stir gently to combine. Form into
12 patties about 2-1/2 inches wide x 3/4 inch thick. Coat patties with additional bread crumbs; shake off excess.
Heat 3 TB olive oil in large skillet over medium-high heat. Add 6 crab cakes and saute until golden
brown, about 1-1/2 minutes on each side. Repeat with remaining oil and crab cakes.
Serve with Green Onion Garlic mayo (found under Sauces & Spreads). Serves 4
1/2 C Ranch Dressing
4 C Coleslaw miz (from 8 oz or larger bag)
4 C frozen shoestring fries (from 12 oz or larger bag)
1/2 tsp. chili powder (or more to suite)
2 packages (7.6 oz ea) frozen, breaded fish fillets (8 fillets)
1) Heat oven to 450
2) Stir dressing into coleslaw mix, refrigerate
3) Toss frozen fries with chili powder, arrange
fries & fish in single layer on cookie sheet.
4) Bake 25 minutes until fillets & fries are golden and crisp. Serve with the Cole Slaw.
Serves 4
This is so easy, it's fun!
