1. Bay Scallops NewburgPosted by patti43 (My Page) on Mon, Nov 1, 10 at 12:07
This one I've made several times. Very rich and sinful! (Cooks.com) 2 Tbsp. butter 2 Tbsp. flour 1/2 tsp. salt 1/8 tsp. paprika 1 c. milk 3 Tbsp. dry sherry (I use whatever sherry we have) 1 c. bay scallops In a small saucepan, melt butter. Add flour, salt and paprika. Stir in milk and cook, stirring constantly until mixture thickens and bubbles. Add sherry. Add scallops and cook gently in sauce for 5 minutes. Serve in puff pastry shells. |
2. Warm Lobster (Crab) Dip
Country Sunshine Nov 10, 2010
Here is one of our all time favorites and a hit at gtg's..
1 lbs. cream cheese, softened
2 cups of Lobster or crab meat chopped into bite sized chunks
2 Tablespoons minced onion
1 Tablespoon horshradish
1 tsp. Worcestershire sauce
Milk if needed to think it up some,
1/4 cup chopped walnuts or pecans
Hot Sauce to taste
Soften the cream chees, and cut the lobster/crab into small pieces... Stir all the ingredients together, adjusting the consistency with a bit of milk as desired. Place it into an over proof casserol dish and place in the refridge over night or several hours to allow the flavors to "marry". Bake at 350º degrees for about a half hour or until bubbly.... I love to serve this with home made Italian, French bread... Garlic bread is good too.
Enjoy..
Carolyn
Here is one of our all time favorites and a hit at gtg's..
1 lbs. cream cheese, softened
2 cups of Lobster or crab meat chopped into bite sized chunks
2 Tablespoons minced onion
1 Tablespoon horshradish
1 tsp. Worcestershire sauce
Milk if needed to think it up some,
1/4 cup chopped walnuts or pecans
Hot Sauce to taste
Soften the cream chees, and cut the lobster/crab into small pieces... Stir all the ingredients together, adjusting the consistency with a bit of milk as desired. Place it into an over proof casserol dish and place in the refridge over night or several hours to allow the flavors to "marry". Bake at 350º degrees for about a half hour or until bubbly.... I love to serve this with home made Italian, French bread... Garlic bread is good too.
Enjoy..
Carolyn
3. Baked Stuffed Lobster
Country Sunshine Nov 10, 2010
This is one that my mother passed down to me back when I was just a teen learning to cook.. I grew up in New England where seafood was plentiful... so I do have a lot of old family seafood recipes..
1 Lobsters, about 1 lbs. each... steamed and split down the center in two pieces each
1/4 lb of fresh scallops (crab is an excellent substitute)
1 small onion, grated
1/4 Cup of minsed mushroom
1 tsp chopped fresh parsley
1/2 tsp msg..
1 Tablespoon sherry wine
butter
White Sauce:
2 T butter
1 clove garlic minced
1 small onion grated
2 T flour
Milk
1/2 Cup fresh breadcrumbs..
4 Tablespoons of real butter, divided
Remove tails from the split lobster shells, set aside.
Saute' onion and garlic in 2 T of the butter. Add 2 T flour and make a thick roux. Add enough milk to make a think cream sauce. Add remaining ingredients andblend well. Stuff this mixture into the lobster shell, cover with buttered bread crumbs and bake at 350º until heated through and browned on top.
We traditionally served this with a nice Caesar Salad and white wine.
This is one that my mother passed down to me back when I was just a teen learning to cook.. I grew up in New England where seafood was plentiful... so I do have a lot of old family seafood recipes..
1 Lobsters, about 1 lbs. each... steamed and split down the center in two pieces each
1/4 lb of fresh scallops (crab is an excellent substitute)
1 small onion, grated
1/4 Cup of minsed mushroom
1 tsp chopped fresh parsley
1/2 tsp msg..
1 Tablespoon sherry wine
butter
White Sauce:
2 T butter
1 clove garlic minced
1 small onion grated
2 T flour
Milk
1/2 Cup fresh breadcrumbs..
4 Tablespoons of real butter, divided
Remove tails from the split lobster shells, set aside.
Saute' onion and garlic in 2 T of the butter. Add 2 T flour and make a thick roux. Add enough milk to make a think cream sauce. Add remaining ingredients andblend well. Stuff this mixture into the lobster shell, cover with buttered bread crumbs and bake at 350º until heated through and browned on top.
We traditionally served this with a nice Caesar Salad and white wine.
4. Barbequed Salmon Fillets with Yoghurt Dill Sauce
Posted by luckygardnr (My Page) on Sat, Nov 13, 10 at 1:26
This is one I haven't posted in some time, but it is my tried and true favorite way of doing my salmon. Now I use dill, but my DSis uses rosemary and does not bother with the sauce. I also think tarragon would be a wonderful herb for the fish as well as the sauce. Using the same temps, you can do this easily in the oven.
2 Salmon fillets
1 Tbsp lite olive oil
Juice of ½ lemon
Freshly ground pepper
Freshly chopped dill or ½ tsp dried
Marinate salmon in a Ziploc freezer bag with lemon, oil, pepper and dill for approx. 2 hours.
Yoghurt Dill Sauce
1-cup plain yoghurt
¼ cup chopped sweet onion
1 tbsp freshly chopped dill
1 tbsp mayonnaise
2 tsp limejuice
2-4 drops Tabasco sauce, or to taste
Heat barbeque to 425 F. Place marinated salmon fillets, skin-side down, on double thickness tinfoil sheet, with the sides turned up to form a lip. Set timer to 13 minutes, but start checking salmon after 10 minutes. When salmon is just completely opaque, remove from BBQ. Slip a spatula between the meat and the skin to remove from skin to the plate. Serve with steamed new potatoes, and salad, and top with yoghurt dill sauce.
Note: This can easily be done in a 425 F oven. Delicious!
This is one I haven't posted in some time, but it is my tried and true favorite way of doing my salmon. Now I use dill, but my DSis uses rosemary and does not bother with the sauce. I also think tarragon would be a wonderful herb for the fish as well as the sauce. Using the same temps, you can do this easily in the oven.
2 Salmon fillets
1 Tbsp lite olive oil
Juice of ½ lemon
Freshly ground pepper
Freshly chopped dill or ½ tsp dried
Marinate salmon in a Ziploc freezer bag with lemon, oil, pepper and dill for approx. 2 hours.
Yoghurt Dill Sauce
1-cup plain yoghurt
¼ cup chopped sweet onion
1 tbsp freshly chopped dill
1 tbsp mayonnaise
2 tsp limejuice
2-4 drops Tabasco sauce, or to taste
Heat barbeque to 425 F. Place marinated salmon fillets, skin-side down, on double thickness tinfoil sheet, with the sides turned up to form a lip. Set timer to 13 minutes, but start checking salmon after 10 minutes. When salmon is just completely opaque, remove from BBQ. Slip a spatula between the meat and the skin to remove from skin to the plate. Serve with steamed new potatoes, and salad, and top with yoghurt dill sauce.
Note: This can easily be done in a 425 F oven. Delicious!
5. Shrimp Scampi
Country Sunshine Nov 11, 2010
This is one I came up with myself....
2 lbs. shrimp, peeled and deveined
1 stick of real butter
3 or 4 large cloves of fresh garlic minced
1/4 cup seasoned bread crumbs
Juice of 1 lemon... must be fresh lemon...
Pepper to taste
Melt buter in a large skillet, add the garlic, and saute for a minute or 2... Add the shrimp and cook until tender and pink... Do not overcook... it will take about 8-10 minutes on medium heat. When shrimp are done, add the seasoned bread crumbs to the skillet and coat the shrimp. Add a bit more butter if needed.. drizzle lemon juice over all just before serving...
We love this with homemade garlic bread... and tossed salad...
This is one I came up with myself....
2 lbs. shrimp, peeled and deveined
1 stick of real butter
3 or 4 large cloves of fresh garlic minced
1/4 cup seasoned bread crumbs
Juice of 1 lemon... must be fresh lemon...
Pepper to taste
Melt buter in a large skillet, add the garlic, and saute for a minute or 2... Add the shrimp and cook until tender and pink... Do not overcook... it will take about 8-10 minutes on medium heat. When shrimp are done, add the seasoned bread crumbs to the skillet and coat the shrimp. Add a bit more butter if needed.. drizzle lemon juice over all just before serving...
We love this with homemade garlic bread... and tossed salad...
6. Seafood Chowder
Country Sunshine Nov 11, 2010
Here is one that I pretty much grew up on living in New England...
4 lbs. any white fish, (flounder, haddock, tilapia, etc..)
¼ lb. Shrimp peeled and deveined
¼ lbs. Bay scallops
4 strips of bacon , diced
2 medium onions, cut in quarters and sliced as thin as you can get them.
2 T flour
2 cups of diced potatoes
2 T butter
4 cups of half and half
1 T finely chopped fresh parsley
Salt and pepper to taste.
Place fish in a dutch oven or casserole… cover with water… and bring to a simmer over medium heat for about 15 - 20 minutes
Drain, but reserve about 2 cups of the liquid… or use bottled clam juice.
Set fish, seafood and liquid to one side.
In a large cook pot, cook the bacon until crisp, and then drain on paper towels…Saute he onions in the bacon fat until tender.. Stir the flour in until blended together really well. Slowly stir in the clam juice or reserved liquid.. Bring to a brisk simmer and cook for a couple of minutes… or until it thickens.. While stirring.. Reduce the heat and then toss in the potatoes and simmer on low until the potatos are tender. Add the seafood, butter, half and half, parlsey, and salt and pepper to taste…
Serve in large bowls with hot crusty bread on the side… Sprinkle the bacon pieces over the chowder in theg bowls just before serving..
Here is one that I pretty much grew up on living in New England...
4 lbs. any white fish, (flounder, haddock, tilapia, etc..)
¼ lb. Shrimp peeled and deveined
¼ lbs. Bay scallops
4 strips of bacon , diced
2 medium onions, cut in quarters and sliced as thin as you can get them.
2 T flour
2 cups of diced potatoes
2 T butter
4 cups of half and half
1 T finely chopped fresh parsley
Salt and pepper to taste.
Place fish in a dutch oven or casserole… cover with water… and bring to a simmer over medium heat for about 15 - 20 minutes
Drain, but reserve about 2 cups of the liquid… or use bottled clam juice.
Set fish, seafood and liquid to one side.
In a large cook pot, cook the bacon until crisp, and then drain on paper towels…Saute he onions in the bacon fat until tender.. Stir the flour in until blended together really well. Slowly stir in the clam juice or reserved liquid.. Bring to a brisk simmer and cook for a couple of minutes… or until it thickens.. While stirring.. Reduce the heat and then toss in the potatoes and simmer on low until the potatos are tender. Add the seafood, butter, half and half, parlsey, and salt and pepper to taste…
Serve in large bowls with hot crusty bread on the side… Sprinkle the bacon pieces over the chowder in theg bowls just before serving..
7. Fish Fillets
Posted by liira (My Page) on Sun, Nov 28, 10 at 4:29
2 tablespoon margarine melted
1 onion thinly sliced
1 1/2 pounds red snapper or cod fillets
1/2 cup mayonnaise
1/4 cup parmesan cheese, grated
2 tablespoons fresh lemon juice
1 teaspoon worcestershire sauce
1/2 teaspoon paprika
1/2 teaspoon salt
oregano
parsley
Pour margarine into bottom of a 13x9 baking dish. Arrange onion evenly in bottom of dish. Place fish fillets in single layer over sliced onion. Combine remaining ingredients except for oregano and parsley and spread evenly over to of fish.
Sprinkle with oregano and parsley to taste.
Bake in a preheated oven 350 degree oven for 30 minutes, or until fish flakes when tested with a fork.
2 tablespoon margarine melted
1 onion thinly sliced
1 1/2 pounds red snapper or cod fillets
1/2 cup mayonnaise
1/4 cup parmesan cheese, grated
2 tablespoons fresh lemon juice
1 teaspoon worcestershire sauce
1/2 teaspoon paprika
1/2 teaspoon salt
oregano
parsley
Pour margarine into bottom of a 13x9 baking dish. Arrange onion evenly in bottom of dish. Place fish fillets in single layer over sliced onion. Combine remaining ingredients except for oregano and parsley and spread evenly over to of fish.
Sprinkle with oregano and parsley to taste.
Bake in a preheated oven 350 degree oven for 30 minutes, or until fish flakes when tested with a fork.
8. Salmon Quiche
Posted by patti43 (My Page) on Wed, Dec 15, 10 at 13:57
This is a tried and true recipe. We really like it and it's easy to put together. It makes two--one for now and one for the freezer.
Salmon Quiche
1 - 15-1/2 oz. canned salmon
3 eggs, beaten
1 c. sour cream
1/4 c. mayonnaise
3-6 drops Tabasco
1 c. shredded cheddar cheese
2 green onion, chopped
1/2 tsp. dried dillweeed
2 baked 9" pie shells.
Drain liquid from salmon but save the liquid. Add enough milk to equal 1/2 cup. Pour into a large bowl. Stir in eggs, sour cream, mayo and Tabasco. Add salmon, broken into bite-sized pieces. Blend in cheese, onion and dill. Divide between the two shells. Bake at 325 until set, about 40-45 minutes, covering rim if it browns too soon.
This is a tried and true recipe. We really like it and it's easy to put together. It makes two--one for now and one for the freezer.
Salmon Quiche
1 - 15-1/2 oz. canned salmon
3 eggs, beaten
1 c. sour cream
1/4 c. mayonnaise
3-6 drops Tabasco
1 c. shredded cheddar cheese
2 green onion, chopped
1/2 tsp. dried dillweeed
2 baked 9" pie shells.
Drain liquid from salmon but save the liquid. Add enough milk to equal 1/2 cup. Pour into a large bowl. Stir in eggs, sour cream, mayo and Tabasco. Add salmon, broken into bite-sized pieces. Blend in cheese, onion and dill. Divide between the two shells. Bake at 325 until set, about 40-45 minutes, covering rim if it browns too soon.
9. Baked Fish Fillets
WandaVA Posted: Apr 1 2011, 01:43 PM
1 pound fish fillets
1 tablespoon lemon juice
1/8 teaspoon paprika
*****************
1 tablespoon butter
1 tablespoon all-purpose flour
Dash salt and pepper
½ cup milk
1/4 cup bread crumbs
1 tablespoon snipped parsley
Cut fillets in serving pieces. Place in greased shallow baking dish. Sprinkle with lemon juice, paprika, salt, pepper.
In saucepan, melt butter; blend in four, dash salt, and dash pepper.
Add milk; cook and stir till thick and bubbly. Pour sauce over fillets. Sprinkle with crumbs.
Bake at 350̊ for 35 minutes. Trim with parsley. Makes 3 or 4 servings.
1 pound fish fillets
1 tablespoon lemon juice
1/8 teaspoon paprika
*****************
1 tablespoon butter
1 tablespoon all-purpose flour
Dash salt and pepper
½ cup milk
1/4 cup bread crumbs
1 tablespoon snipped parsley
Cut fillets in serving pieces. Place in greased shallow baking dish. Sprinkle with lemon juice, paprika, salt, pepper.
In saucepan, melt butter; blend in four, dash salt, and dash pepper.
Add milk; cook and stir till thick and bubbly. Pour sauce over fillets. Sprinkle with crumbs.
Bake at 350̊ for 35 minutes. Trim with parsley. Makes 3 or 4 servings.
Give a man a fish, feed him for a day..
Teach a man to fish, you get rid of him for the weekend
Teach a man to fish, you get rid of him for the weekend