Oreo® Pie

Ingredients

• Servings: 1
• 4 cups cold milk
• 2 (3.9 ounce) packages instant chocolate pudding mix
• 1 (14 ounce) package chocolate sandwich cookies (such as oreo®), crushed
• 1 baked pie crust
• 1 (8 ounce) container frozen whipped topping, thawed (optional)

Recipe

Preparation Time: 10 mins Ready Time: 20 mins


• beat milk and pudding mix together in a large bowl with an electric hand mixer until thick and smooth, about 2 minutes; add crushed cookies and stir.
• refrigerate pudding mixture until semi-set, about 10 minutes.
• spread pudding mixture into the baked pie crust; top with whipped topping.

Seafood-stuffed Fillets

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon oil
• 2 tablespoons onions, finely chopped
• 1 teaspoon garlic, minced
• 1/2 cup lump crabmeat
• 1/4 cup fresh breadcrumb
• 1 tablespoon parsley, minced
• salt and pepper
• 1 1/2 lbs thin fish fillets
• 2 tablespoons butter, melted
• 2 tablespoons dry
• 2 tablespoons heavy cream

Recipe

• 1 preheat the oven to 375°f grease a medium, shallow baking dish.
• 2 heat the oil in a med skillet over med healt. add the onion and garlic and saute for 4 minutes, until the onion is softened. stir in the crabmeat, crumbs, and parsley.season to taste with salt and pepper.
• 3 spread the crab mixture along the length of each fillet, dividing evenly. roll up the filletse and secure each with a toothpick. place in a single layer in the baking dish.
• 4 mix the butter, , and cream in a small bowl and pour evenly over the fish. bake, basting the fish occasionally with the pan liquids until the fish begins to flake when touched with a fork and the stuffing is heated through, 20 to 25 minutes.
• 5 remove the toothpicks and serve hot, spooning some of the pan juices over each serving.

Seaman's Beef

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 3 tablespoons oil
• 3 onions, thinly sliced
• 750 g stewing beef (cut into strips)
• 1 kg waxy potato, thinly sliced
• 300 ml beef stock
• 275 ml
• 1 tablespoon fresh parsley, chopped

Recipe

• 1 pre-heat oven to 190 degrees c and oil a 2.5 liter oven proof casserole.
• 2 heat half the oil in a heavy based frying pan. fry the onions gently until soft, remove from pan.
• 3 add the remaining oil and fry the meat in batches until browned.
• 4 arrange a third of the potatoes on the bottom of the pan, then top with half of the meat and onions. season with salt and pepper as you go.
• 5 top with another third of potatoes, the rest of the beef and onions and season again. finish with the last layer of potatoes.
• 6 deglaze the fring pan used with the stock and , so that any flavour still in the pan won't be lost.
• 7 pour over casserole, cover and bakefor 1 hour. remove the lid and bake a further 30 mins until potatoes are soft and crisp on top. place under a hot grill to crisp the top if needed. serve hot sprinkled with parsley.

Seafood Stuffed Eggplant (aubergine)

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 3 medium eggplants, each cut in half lengthwise (about 3 pounds)
• cooking spray
• 1 tablespoon olive oil
• 1/2 cup ham, chopped (i skip)
• 1/2 cup onion, chopped
• 1/4 cup red bell pepper, chopped
• 3 garlic cloves, minced
• 1/2 cup
• 1/2 lb medium shrimp, peeled, deveined, and coarsely chopped
• 2 1/2 ounces day-old french bread or 2 1/2 ounces other firm bread
• 6 tablespoons grated fresh parmesan cheese, divided
• 1/4 cup green onion, finely chopped
• 1 tablespoon fresh basil, chopped
• 1 1/2 teaspoons fresh tarragon, chopped
• 1 teaspoon grated fresh lemon rind
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper

Recipe

• 1 preheat oven to 425°f.
• 2 score cut side of each eggplant half in a crisscross pattern; lightly coat cut sides of eggplant halves with cooking spray.
• 3 place eggplant halves, cut sides down, on a baking sheet.
• 4 bake for 10 minutes.
• 5 turn eggplant halves over; bake an additional 10 minutes or until tender.
• 6 remove from oven; cool 10 minutes.
• 7 remove pulp from eggplant, leaving a (1/4-inch-thick) shell.
• 8 place eggplant shells on baking sheet coated with cooking spray.
• 9 chop pulp; set aside.
• 10 reduce oven temperature to 350°f.
• 11 heat olive oil in a large nonstick skillet over medium-high heat.
• 12 add ham, 1/2 cup onion, bell pepper, and garlic; sauté 5 minutes.
• 13 add reserved eggplant pulp and ; cook 10 minutes or until most of liquid evaporates, stirring occasionally.
• 14 stir in shrimp; cook 1 minute. remove from heat.
• 15 place bread in a food processor; process until coarse crumbs form.
• 16 add breadcrumbs, 3 tablespoons cheese, green onions, basil, tarragon, rind, salt, and black pepper to eggplant mixture; stir gently to combine.
• 17 mound about 1/2 cup shrimp mixture into each eggplant shell.
• 18 sprinkle each with 1 1/2 teaspoons cheese.
• 19 bake for 15 minutes or until thoroughly heated and shrimp are done.

Seafood Trio W/shrimp, Scallops And Crab

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 8 ounces bay shrimp (100 count or smaller)
• 8 ounces bay scallops (60-80 count... the small, bite-sized ones, not the big guys)
• 8 ounces lump crabmeat (dungeness is my favorite and was used in the original, but your region may have something you prefer)
• 4 scallions, sliced very thin (use all the and as much of the green as you like)
• 1 1/2 tablespoons olive oil
• 3 tablespoons wondra flour (or you may substitute ap flour)
• 1 cup clam juice (available in bottles or cans near the canned tuna in most stores)
• 2 tablespoons dry
• 2 tablespoons cream
• sea salt, to taste (kosher can be used)
• 1 smidgen cayenne (that's about half a pinch)
• 1 pinch pepper
• 1 tablespoon flat leaf parsley, minced
• 1/4 cup panko breadcrumbs (optional) or 1/4 cup italian seasoned breadcrumbs (optional)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 heat olive oil in heavy-bottomed sauce pan over medium-low heat.
• 3 add scallion and a good pinch of salt. cook about 5 minutes, stirring frequently. do not allow to brown.
• 4 add flour and stir until all oil is absorbed, forming a heavy paste.
• 5 cook paste (this is a roux with scallions in it at this stage) for about 2 minutes, stirring constantly to avoid browning.
• 6 add 1/2 of the clam juice, stirring well to incorporate and avoid lumping.
• 7 add 1/2 of the clam juice, repeating the process.
• 8 stir in the .
• 9 stir in the cream.
• 10 add cayenne and pepper.
• 11 bring sauce to a very low simmer. taste sauce and adjust salt to taste. (i usually add about 1/2 tsp, but salt varies so sneak up on it rather than use more than you like.).
• 12 test the thickness by dipping a spoon into the sauce and letting it run off. it should be just thick enough to coat and cling to the back of the spoon -- this is called "nappe" (pronounced "na-pay" by my culinary instructor but my college french professor would have said "nap",) in classical cooking. if it is too thick, add a bit more clam juice or cream until you get the desired thickness, and reheat to a very low simmer.
• 13 add parsley and stir to incorporate.
• 14 preheat 2 oval ramekins (we use about a 4"x6" size, but any oval large enough to contain 12 oz of seafood will work) by running them under hot water.
• 15 place 1/2 of shrimp in one end of each ramekin. place 1/2 of crab in opposite end of each ramekin. place 1/2 of scallops in the center of each ramekin. (yes, you want the seafood separated into neat little sections. it works. trust me.).
• 16 pour 1/2 of the sauce evenly over the contents of each ramekin. don't worry if the sauce wants to stick on the top -- it will run down into the seafood as the "casserole" bakes.
• 17 if desired, you can put a thin layer of panko to the top of each ramekin. (this is not how the original was done, but my sister likes a bit of contrast in her textures so i do this when i'm cooking for her as well, and it certainly doesn't hurt anything.).
• 18 bake for 20 minutes, or until the top begins to show signs of browning. if there is no sign of browning after 20 minutes, raise the shelf and turn your oven to broil. broil for no more than 5 minutes! this depends on your oven, and if you cook the seafood too long, you will get rubbery seafood.
• 19 remove from oven and allow to rest for 5 minutes before serving.

Candied Yams And Marshmallows

Ingredients

• Servings: 6
• 2 1/2 pounds yams
• 2 tablespoons butter
• 2 cups brown sugar
• 1 cup orange juice
• 1 teaspoon ground nutmeg
• 3 cups marshmallows

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• roast whole yams in preheated oven until heated through but not quite tender, 35 to 40 minutes. allow to cool.
• reduce oven heat to 350 degrees f (175 degrees c).
• melt butter in a large pot over medium heat. stir brown sugar, orange juice, and nutmeg with the melted butter to dissolve the sugar completely; bring to a boil, reduce heat to low, and cook until the liquid thickens into a syrup, 10 to 15 minutes.
• peel cooled yams. cut yams into bite-size chunks; arrange in a single layer in a 13x9-inch baking dish. drizzle syrup over the yams.
• bake in the preheated oven, twice opening the oven to spoon syrup over the yams, until the chunks are fork-tender, about 35 minutes. arrange marshmallows over the yams and continue baking until the marshmallows are puffy and browned, about 10 minutes more.

Sear, Braise And Glaze Boneless Ribs

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 lbs beef chuck boneless short ribs
• 1/4 cup dry rub seasonings, of choice (i used jamaican jerk seasoning)
• 1 tablespoon olive oil
• 1 onion, rough chopped
• 2 -4 garlic cloves, minced
• 1 celery, rough chopped
• 1 carrot, rough chopped
• 2 cups mushrooms, wiped clean
• 2 tablespoons tomato paste
• salt and pepper, to taste
• 1 cup hot beef broth
• 1 -2 cup guinness
• 3 sprigs fresh herbs, like thyme, oregano, lovage, parsley, bay leaf
• 2 tablespoons dijon mustard
• 2 tablespoons honey
• 2 tablespoons worcestershire sauce

Recipe

• 1 season:.
• 2 generously season the meat with the dry rub. place in a ziplock bag and refrigerate over night.
• 3 sear:.
• 4 seared on searing element but you can sear over medium high direct heat. just to brown, char, mark the meat. remove to plate, set aside.
• 5 braise:.
• 6 in a prepared pot over direct heat. i used my trusty cast iron dutch oven.
• 7 pour olive oil or fat of your choice. when hot add mushrooms carrots, onions, celery, of course garlic, and paste.
• 8 yes you can use any aromatic vegetables of choice. fennel would be a good choice. you can add potatoes, turnips, parsnips, or celery root for a complete meal. stir all together.
• 9 cook for 5 minutes.
• 10 i then added hot beef broth bring it to a boil. then place the ribs in the veggies nice a comfy.
• 11 move to indirect heat.
• 12 topped with herbs.
• 13 pour in more broth or guinness just to come to top rim of meat to braise.
• 14 cover pot with lid, close grill.
• 15 cooking till tender about 1 1/2-2 hours.
• 16 transfer the ribs to a plate. at this point you can strain liquid and let sit to remove fat. my ribs were lean so i didn`t.
• 17 glaze:.
• 18 removed 1/8 cup braising liquid place into a bowl add and stir in glazing ingriednts. adding more of the braising liquid if needed to make spreadable.
• 19 remove meat from pot and place on direct heat.
• 20 brush the mixture thinly on the ribs over medium direct heat. about 3 minutes adding more glaze then flip for 3 more minutes. till sweet, shiny and dark.

Seared Ahi Marinade

Total Time: 1 hr 10 mins Preparation Time: 1 hr 5 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 2 (6 -8 ounce) ahi tuna steaks (3/4 of an inch thick)
• 2 tablespoons dark sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon grated fresh ginger
• 1 garlic clove, minced
• 1 green onion, thinly sliced (a few slices reserved for garnish)
• 1/2-1 teaspoon lime juice (optional)
• 2 tablespoons sesame seeds, toasted
• fresh cracked pepper

Recipe

• 1 mix the sesame oil, soy sauce, ginger, garlic, green onion and lime juice in a non metal bowl. add ahi and coat , cover tightly, and refrigerate for about an hour.
• 2 toast the sesame seeds in a pan until light brown (i prefer a blend of and black sesame seeds- the black ones are hard to find, try an asian market). remove seeds and allow to cool on a flat plate (you will use this plate to dredge the tuna in)- add cracked pepper.
• 3 add olive oil to a skillet and allow it to get hot.
• 4 dredge the ahi in the sesame seeds and pepper to coat and add to the hot pan.
• 5 cook only two or three minutes on each side so that the ahi is seared on the outside and rare on the inside.
• 6 serve with rice and green beans that have been either roasted or cooked and drizzled with sesame oil. sprinkle any extra sesame seeds over the top.
• 7 garnish with remaining green onion and enjoy!

Seafood Stew (crock Pot)

Total Time: 5 hrs Preparation Time: 30 mins Cook Time: 4 hrs 30 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 onions, diced
• 4 stalks celery, chopped
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon peppercorn, cracked
• 1 tablespoon tomato paste
• 1 tablespoon flour
• 3 cups vegetable broth (or chicken broth)
• 1 (10 ounce) can tomatoes and green chilies (see note in description)
• 1 -2 cup tomato juice (see note in description)
• 1 lb chicken breast, cut into bite size pieces
• 8 ounces shrimp, thawed (if frozen)
• 5 ounces clams (i used frozen, thawed, but the original recipe suggests canned clams, drained)
• 2 bell peppers, diced (i used red bell peppers, but the original recipe suggests 1 red and 1 green bell pepper)
• 1 jalapeno pepper, chopped
• 1/2 cup parsley, chopped (i used a lot less)
• 1 teaspoon chili powder
• 1 pinch cayenne pepper
• 8 ounces scallops, halved
• 1 tablespoon butter
• hot pepper sauce

Recipe

• 1 in a large skillet heat the olive oil over medium heat. add onions and celery and cook stirring for 5 minutes or until vegetables are tender.
• 2 add garlic, oregano, peppercorns and cook stirring for another minute.
• 3 stir in tomato paste and flour and cook another minute.
• 4 add vegetable broth (or chicken broth), tomatoes and tomato juice and bring to a boil. continue to cook for about 3-5 more minutes. remove from heat and transfer mixture to crock pot.
• 5 add chicken and stir to combine. cover and cook on high for 3 hours or low for 6 hours.
• 6 stir in shrimp, clams, peppers, and parsley. cover and cook on high for 30 minutes.
• 7 meanwhile in a baggie combine chili powder and cayenne. add scallops and toss to coat.
• 8 in a skillet over medium heat melt butter and add scallops and cook, stirring for 3-5 minutes or until scallops are opaque.
• 9 add scallops to crock pot, stirring in well.
• 10 spoon soup in bowls and serve with hot pepper sauce if desired. i thought this was spicy enough without the tabasco sauce - but my son added a lot to his serving.

Seafood Tortilla Lasagna (lasagne)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 (20 ounce) jar picante sauce
• 1 1/2 lbs uncooked medium shrimp, peeled and deveined
• 4 -6 garlic cloves, minced
• 1/8 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 1/3 cup butter
• 1/3 cup flour
• 1 (14 ounce) can chicken broth
• 1/2 cup whipping cream
• 15 (6 inch) corn tortillas, warmed
• 16 ounces imitation crabmeat, flaked
• 3 cups shredded colby-monterey jack cheese

Recipe

• 1 place the picante sauce in a blender or food processor and blend until smooth. set aside.
• 2 in a skillet, cook the shrimp, garlic and cayenne in oil until the shrimp turns pink; about 3 minutes. remove and set aside.
• 3 in the same skillet, melt the butter. stir in the flour until smooth. gradually add the broth. bring to a boil; cook and stir for 2 minutes or until thickened.
• 4 reduce heat. stir in the cream and picante sauce; heat through.
• 5 spread 1/2 cup of the sauce in a greased 13x9-inch baking dish.
• 6 layer with six tortillas, half the shrimp, crabmeat and sauce and 1-1/4 cups of the cheese.
• 7 repeat layers.
• 8 tear or cut the remaining tortillas; arrange over cheese. sprinkle with remaining cheese.
• 9 bake, uncovered, at 375°f for 30-35 minutes or until bubbly. let stand 15 minutes before serving.

Seafood Tagine

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 shallots, chopped
• 4 ounces cream
• 5 ounces salmon
• 5 ounces fish, cut into medallions (pollock, hake, monk fish, etc)
• 4 ounces prawns (shrimp)
• 4 ounces mussels, cooked and shelled (or clams etc.)
• 4 florets cauliflower, blanched
• 1 teaspoon ras el hanout spice mix (ras el hanout - moroccan spice mix or your favorite)
• 1/2 bay leaf, ground
• salt
• pepper

Recipe

• 1 put mussles, shallots and cauliflower in the bottom of the tagine.
• 2 add prawns and fish.
• 3 pour in the cream.
• 4 sprinkle the spices over the top and cover with the lid.
• 5 microwave tor 10 minutes on a medium power.
• 6 serve with couscous.

Seafood Stuffed Mushrooms

Total Time: 1 hr 45 mins Preparation Time: 1 hr 30 mins Cook Time: 15 mins

Ingredients

• Servings: 24
• 2 lbs fresh mushrooms, stems removed
• 2 (8 ounce) packages cream cheese, softened
• 2 green onions, chopped
• 1/4 lb crabmeat (imitation ok)
• 1/4 lb small shrimp (canned ok)
• 2 (1 ounce) packages green onion dip mix (i used spring onion dip mix)
• 1 dash garlic powder or 1 minced garlic clove
• salt
• pepper
• parmesan cheese

Recipe

• 1 combine the cream cheese, green onions, crab, shrimp, dip mix, salt and pepper and garlic powder in a medium bowl.
• 2 chill mixture for approx 1 hour.
• 3 wipe mushroom caps clean.
• 4 spoon mixture into clean caps.
• 5 as i mentioned in the description, you can also bake this at 400°f for 15-20 minutes if you do not like cold mushrooms.
• 6 if baking, place the stuffed mushrooms in a 9x13 baking dish and sprinkle with parmesan cheese prior to putting in the oven.
• 7 you can also chop and add some of the mushroom stems to the stuffing if desired.

Seafood Supreme Casserole

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 hard-boiled eggs, sliced
• 7 ounces tuna
• 6 ounces crabmeat
• 6 ounces shrimp
• 2 cups medium sauce
• 1/4 lb cubed cheese
• 1 (4 ounce) can mushroom pieces
• 1 (4 ounce) jar pimientos
• 1/4 cup onion, grated
• 1 cup dried breadcrumbs
• 1 cup butter

Recipe

• 1 gently mix all ingredients except crumbs and butter.
• 2 place in casserole dish and cover with crumbs and butter.
• 3 bake for 45 minutes at 350.

Seafood Stuffed Manicotti

Total Time: 1 hr 15 mins Preparation Time: 50 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons butter or 2 tablespoons margarine
• 1 medium onion, finely chopped
• 1 carrot, finely shredded
• 1 (1 lb) can diced tomato
• 1 cup chicken broth
• 1 teaspoon dry basil
• 3/4 lb crab, cooked (or canned)
• 1 lb small cooked shrimp
• 4 green onions, thinly sliced, include tops
• 1 cup fontina cheese, shredded
• 10 large manicotti or 10 large other tube-shaped pasta
• 1/2 cup parmesan cheese, finely grated
• 1/4 cup butter or 1/4 cup margarine
• 1 onion, finely chopped
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• 3/4 cup chicken broth
• 1 cup fontina cheese, shredded
• 2 tablespoons dry
• 1/8 teaspoon nutmeg
• 1/8 teaspoon pepper

Recipe

• 1 in a wide fry pan over medium heat, melt butter. add onion and carrot and cook until soft (don't overcook).
• 2 stir in parsley, diced tomatoes with liquid, chicken broth, and basil.
• 3 reduce heat and simmer uncovered for about 30 minutes or until sauce thickens, then set aside.
• 4 in a large bowl combine crab, shrimp, green onions, and fontina cheese. set filling aside.
• 5 cook manicotti in boiling water, according to package directions, until slightly firm - do not overcook!
• 6 rinse cooked manicotti with cold water and drain well. set aside.
• 7 now prepare the fontina sauce recipe as follows:.
• 8 in a wide fry pan over medium heat, melt butter or margarine. add onion and cook until soft.
• 9 blend in flour and cook, stirring until bubbly.
• 10 gradually pour in milk and chicken broth, cooking and stirring until sauce thickens and boils.
• 11 remove from heat and add shredded fontina cheese, dry , nutmeg, and pepper. still just until cheese melts.
• 12 casserole assembly:.
• 13 stuff each manicotti with the seafood filling (roughly about 4 tablespoons).
• 14 spoon half of the tomato sauce on the bottom of a 9 x 13 casserole dish. arrange filled pasta side by side in the sauce.
• 15 pour some of the sauce into the casserole but not directly the manicotti. (remainder of sauce can be offered separately).
• 16 pour the fontina sauce down the center of the casserole (lengthwise).
• 17 sprinkle with 1/3 of the parmesan cheese. (remaining parmesan is sprinkled after baking).
• 18 at this point you may cool, cover, and refrigerate until next day.
• 19 bake uncovered at 375°f for 20-25 minutes, or until lightly browned and heated through. (35 minutes if refrigerated).
• 20 sprinkle remaining parmesan cheese over top and offer as a side any remaining sauce.

Seafood Stew With Lentils

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 48 ounces fish stock
• 3 tablespoons extra virgin olive oil, plus extra for drizzling
• 1 celery rib, chopped
• 1 carrot, chopped
• 1 onion, chopped
• 3 1/2 ounces cooked lentils
• 9 ounces assorted fish and seafood
• 1 tomato, chopped
• 1 sprig fresh flat-leaf parsley, chopped
• 1 sprig fresh basil, chopped
• salt and pepper

Recipe

• 1 heat 1 tablespoon of the olive oil in a frying pan, add 1 tablespoon each of the celery, carrot and onion and cook over a low heat, stirring occasionally, for 5 minutes.
• 2 stir in the lentils and cook for a few minutes more.
• 3 heat the remaining olive oil in a shallow saucepan, add the remaining celery, carrot and onion and cook over a low heat, stirring occasionally, for 5 minutes.
• 4 add the sea bass and the squid, increase the heat to high and cook for 1 minute, then add the prawns, langoustines, clams and lentil mixture.
• 5 pour in the fish stock, season with salt and pepper and cook until the fish is tender.
• 6 just before removing the pan from the heat, add the tomato, parsley and basil.
• 7 serve with a drizzle of olive oil. serves 4.
• 8 that's it!

Seared Ahi Tuna With Sesame Rice Noodles

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 -6 ounces ahi tuna steaks
• 1 (8 ounce) package rice noodles
• 1/2 cup low sodium soy sauce
• 2 limes, juice and zest
• 2 cloves of minced garlic
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 4 tablespoons of freshly chopped cilantro

Recipe

• 1 mix all ingredients with the exception of the tuna and the rice noodles in a glass baking dish or other non-reactive container. after mixing, pour the marinade into the dish and then place the tuna steaks in it and coat. cover and refrigerate for 30 minutes to an hour, turning the tuna about half way through.
• 2 remove tuna from fridge and let stand at room temperature for about 20 minutes or so. remove tuna from marinade, shaking off any excess marinade and dry on paper towels. reserve the marinade.
• 3 bring a pot of water to a rolling boil and remove from heat. completely immerse the rice noodles in the boiling water and cover for 10 minutes.
• 4 heat a saute pan or barbecue iron plate over medium-high heat and add 1 tablespoon of sesame oil. the oil should be hot but not smoking.
• 5 add the tuna to the hot saute or barbecue plate and shake it a bit to make sure the tuna does not stick. sear for 30 to 40 seconds on both sides. remove and cover.
• 6 heat the marinade over medium heat until steaming. drain the rice noodles add tuna steak and toss with the warmed marinade.
• 7 garnish with additional fresh cilantro and serve.

pico de gallo with cabbage (mexican coleslaw)

Ingredients

• Servings: 10
• 1 head cabbage, shredded
• 5 roma (plum) tomatoes, diced
• 1/4 red onion, diced, or more to taste
• 1/4 cup pickled jalapeno slices, diced and juice reserved
• 1/4 cup chopped fresh cilantro, or to taste
• 7 tablespoons lime juice
• 3 tablespoons red vinegar
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper, or more to taste

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 20 mins


• combine cabbage, tomatoes, red onion, jalapeno slices, 2 tablespoons juice from jalapenos, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate for flavors to blend, 1 to 2 hours.

Honey Roasted Sweet Potatoes

Ingredients

• Servings: 4
• 2 large sweet potatoes, peeled and cubed
• 1/2 cup honey
• 1/4 cup olive oil
• 2 tablespoons ground cinnamon
• 1 tablespoon honey, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c).
• toss sweet potatoes, 1/2 cup honey, and olive oil together in a bowl until potatoes are completely coated. spread potatoes out on a baking sheet and drizzle any remaining olive oil mixture over the top.
• bake in the preheated oven until tender, 25 to 30 minutes. cool on the baking sheet, 5 to 10 minutes; dust potatoes with cinnamon. transfer sweet potatoes to plates and drizzle with remaining honey.

Seafood Stock

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 2 tablespoons olive oil
• 1 lb shrimp shells, shells from 1 pound large shrimp
• 2 cups yellow onions, chopped (2 onions)
• 2 carrots, unpeeled and chopped
• 3 stalks celery, chopped
• 2 garlic cloves, minced
• 1 1/2 quarts water
• 1/2 cup good
• 1/3 cup tomato paste
• 1 tablespoon kosher salt
• 1 1/2 teaspoons fresh ground black pepper
• 10 sprigs fresh thyme, including stems

Recipe

• 1 warm the oil in the pan over medium heat. add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned.
• 2 add the garlic and cook 2 more minutes.
• 3 add 1 1/2 quarts of water, the , tomato paste, salt, pepper, and thyme. bring to a boil, then reduce the heat and simmer for 1 hour.
• 4 strain through a sieve, pressing the solids. you should have approximately 1 quart of stock. if not, you can make up the difference with water or .

Seafood Supreme

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 100 g butter
• 4 tablespoons plain flour
• 1/4 teaspoon salt
• 1 pinch cayenne pepper
• 2 teaspoons curry powder
• 1 teaspoon worcestershire sauce
• 400 ml milk
• 1 (454 g) can canned tuna (i prefer salmon) or 1 (454 g) can canned salmon (i prefer salmon)
• 1/4 cup cream or 1/4 cup evaporated milk
• 3/4 cup tomato soup
• breadcrumbs

Recipe

• 1 melt butter in a medium saucepan; stir in flour, salt, cayenne, curry, sauces, and then gradually add the milk.
• 2 stir while bringing to the boil; simmer 3 minutes.
• 3 add fish, soup and cream.
• 4 heat through and then pour into a casserole dish.
• 5 top with breadcrumbs and brown under grill or in the oven.

Seafood Surprise Dip

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 8 ounces cream cheese, soft
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 -4 cans shrimp or 2 -4 cans crab, rinse and drain
• 1 cup seafood cocktail sauce
• 2 cups shredded mozzarella cheese
• 1 cup green pepper
• 3 -5 green onions, chopped
• 1 tomato, diced

Recipe

• 1 mix cream cheese, sour cream and mayonnaise and spread over 12" pan or plate.
• 2 scatter shrimp/crab over cheese mixture, add seafood sauce, then remaining ingredients.
• 3 chill until ready to serve.

Seafood Stuffed Jalapenos

Total Time: 3 hrs 7 mins Preparation Time: 3 hrs Cook Time: 7 mins

Ingredients

• 30 medium jalapeno peppers
• 1 (8 ounce) package cream cheese, softened
• 1 (6 ounce) can shrimp, drained
• 1 (6 ounce) can crabmeat, drained
• 2 teaspoons finely chopped onions
• 1 teaspoon worcestershire sauce
• 1 teaspoon lemon juice
• 1/4 teaspoon garlic powder
• 1 cup buttermilk
• 1 egg, beaten
• 1 1/2 cups corn flakes, in crumbs
• 3/4 cup self-rising cornmeal mix
• vegetable oil (for frying)

Recipe

• 1 cut peppers in half and seed (use plastic gloves). blanch peppers by covering with water in large saucepan.
• 2 cover and bring to boil,boil 5 minutes.
• 3 drain and rinse with cold water.
• 4 drain on paper towels.
• 5 combine cream cheese, shrimp, crab, onions, worcestershire sauce, lemon juice and garlic powder in bowl. beat until blended.
• 6 transfer to quart size resealable bag.
• 7 cut off 1 corner of bag and pipe mixture into each pepper half.
• 8 place on baking sheet lined with wax paper and freeze about 1 hour or until filling is frozen.
• 9 combine egg and buttermilk in small bowl.
• 10 in medium bowl, mix cornflake crumbs and cornmeal mix.
• 11 dip each pepper in buttermilk mixture and roll in crumb mixture.
• 12 return to baking sheet, cover and freeze 1 hour.
• 13 heat oil to 350°f.
• 14 deep fry peppers (about 6 at a time) 2 minutes or until golden brown.
• 15 drain on paper towels.
• 16 best served warm.

Seafood With Torn Pasta And Curry Cream

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 8 large sea scallops, preferably dry scallops that have not been frozen, soaked, injected with saline
• 12 jumbo gulf shrimp, peeled and deveined with tails left on
• extra virgin olive oil
• 3/4 cup red onion, fine julienne
• 1 cup sugar snap pea, fine julienne
• kosher salt, to taste
• fresh ground black pepper
• 4 cups curry cream, one batch (see recipe below)
• 1 lb fresh pasta, cooked until al dente in boiling salted water and tossed with a small amount of olive oil, torn (or cut into ribbons)
• 2 cups fresh baby spinach
• 1/2 cup shredded parmigiano-reggiano cheese, additional for garnish (or aged provolone)
• 2 tablespoons salted butter
• 3 tablespoons light olive oil
• 3 cups yellow onions, minced
• 4 tablespoons ginger, minced
• 3 tablespoons garlic, minced
• 2 tablespoons jalapenos, minced (or to taste)
• 2 teaspoons hot curry powder
• 2 teaspoons sweet curry powder
• 1 teaspoon coriander
• 2 teaspoons turmeric
• 1 pinch cayenne
• 1 tablespoon kosher salt (to taste)
• 1/2 teaspoon fresh ground black pepper, to taste
• 1 quart heavy whipping cream
• 1 teaspoon chili sauce, to taste (sriracha)
• 2 teaspoons lime juice (to taste)
• 1 tablespoon brown sugar (to taste)
• heaping 1/2 cup each parmigiano regianno and aged provolone cheese, grated

Recipe

• 1 for the cream:.
• 2 heat oil and butter in large saucepan and saute onions, ginger, garlic and jalapenos for about 3 minutes.
• 3 season with spices and salt and pepper.
• 4 add cream, simmer to reduce until sauce thickens, but is still silky and coats the back of a spoon, about 30-40 minutes.
• 5 remove from heat, add sriracha, lime juice, and brown sugar and cheese.
• 6 adjust seasonings generously to taste.
• 7 for the seafood pasta:.
• 8 season shrimp and scallops with kosher salt and freshly ground pepper and set aside.
• 9 heat oil in a large saute pan and saute shrimp and scallops over medium-high heat until just cooked through, being careful not to overcrowd pan or seafood will not be able to carmelize properly, and set aside.
• 10 while seafood is cooking, in separate saute pan, heat olive oil and saute onions for 1-2 minutes; add sugar snap peas, toss and cook very briefly, about 30 seconds. season with kosher salt and freshly ground black pepper.
• 11 add curry cream and bring to a simmer and adjust seasoning generously to taste.
• 12 add pasta to curry cream and toss until evenly coated--adjust seasonings to taste.
• 13 to serve, make a small ruffle of baby spinach around perimeter of each bowl, mound pasta in the center, and top with shredded reggiano and sauteed shrimp and scallops.

Seafood, Herb & Garlic Gratins

Seafood Tacos

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 6 -8 taco shells
• 1 lb imitation crabmeat, shredded
• tomato, diced
• cheddar cheese, shredded
• lettuce, shredded
• ranch dressing

Recipe

• 1 warm taco shells if desired, according to package directions.
• 2 layer remaining ingredients on each shell according to taste.

Seafood-stuffed Shells

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 10
• 1 1/2 lbs jumbo pasta shells
• salt
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 (8 ounce) bottle clam juice
• 1 (28 ounce) can whole tomatoes in puree
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup heavy cream or 1/3 cup whipping cream
• 1 lb medium shrimp, shelled, deveined, and coarsely chopped
• 1 lb scrod fish, fillet coarsely chopped
• 1 (10 ounce) package frozen peas
• 1 tablespoon olive oil
• 1 garlic clove, crushed with side of chef's knife
• 2 slices firm bread, torn into 1/4-inch pieces

Recipe

• 1 prepare pasta shells in boiling salted water as label directs. drain shells and rinse with cold running water to stop cooking; drain again. arrange shells in single layer on waxed paper and set aside.
• 2 meanwhile, in 4-quart saucepan, heat olive oil over medium heat until hot. add onion and cook until tender, about 5 minutes. add garlic and cook 1 minute longer, stirring frequently. add clam juice and cook 7 minutes over high heat until reduced to 1/2 cup. stir in tomatoes with their puree, breaking up tomatoes with side of spoon. add tomato paste, sugar, and crushed red pepper; heat to boiling. reduce heat to low; partially cover and simmer about 20 minutes, stirring occasionally. stir in cream and cook 2 minutes longer; remove saucepan from heat.
• 3 transfer 1 cup tomato sauce to 3-quart saucepan. add shrimp and scrod, and cook over medium-high heat until seafood just turns opaque throughout, about 5 minutes, gently stirring occasionally. remove saucepan from heat; stir equal amounts of frozen peas into both saucepans.
• 4 preheat oven to 400°f
• 5 fill each pasta shell with 2 heaping tablespoons seafood mixture and place in 13x9-inch glass baking dish. pour tomato sauce over stuffed shells.
• 6 prepare bread-crumb topping:
• 7 in nonstick 10-inch skillet, heat olive oil and garlic over medium heat. add bread and cook until golden, about 5 minutes, stirring often. discard garlic.
• 8 spoon bread crumbs over stuffed shells. bake 20 minutes or until hot and bubbly.

Seaman Family Barbecued Ribs

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 lbs lamb baby back ribs (4 racks)
• quality barbecue sauce
• 2 tablespoons salt
• 4 tablespoons sugar
• 2 tablespoons ground cumin
• 2 tablespoons freshly ground black pepper
• 2 tablespoons chili powder
• 2 tablespoons paprika

Recipe

• 1 combine rub ingredients.
• 2 rub rib racks well with spice rub.
• 3 let them sit in the refrigerator for a few hours, but no less than one.
• 4 heat up barbecue on high.
• 5 brown the ribs over direct heat on each side (about five minutes.) then remove from racks from the direct heat and cook for at least 45 minutes, flipping them as you do.
• 6 in a basic grill, arrange the coals to one side and the ribs on the other.
• 7 in a good gas grill, you can turn off one of the burners and arrange the ribs over the unlit burner.
• 8 this will heat the ribs from all sides, cooking them evenly.
• 9 brush the ribs with some of the barbecue sauce, and cook until done.
• 10 cut them into individual ribs, and serve with extra sauce.
• 11 roadhouse hot& spicy barbecue sauce is a great, chunky sauce with some kick, and recommended if you can find it.

Seafood Stuffed Shells With Chardonnay Cream Sauce

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 12 large pasta shells
• 2 (10 ounce) containers low-fat alfredo sauce
• 3 tablespoons chardonnay or 3 tablespoons other dry
• 1 medium tomato
• 1 (6 ounce) container crabmeat, flaked
• 1 1/2 cups bay shrimp
• 1/4 cup shredded parmesan cheese
• 2 tablespoons snipped fresh basil, use kitchen shears for this

Recipe

• 1 cook pasta according to package directions; drain well and set aside.
• 2 stir together alfredo sauce and in a small saucepan.
• 3 cut tomato in half and scoop out seeds with your fingers; finely chop tomato and add to saucepan. bring to a boil; reduce heat and simmer over low heat for 5 minutes.
• 4 preheat oven to 400°f and spray a 9-inch baking dish with nonstick cooking spray; place shells in dish.
• 5 stir 1/2 cup sauce, crabmeat and shrimp together in a small bowl; spoon mixture into shells.
• 6 pour remaining sauce over top and sprinkle with parmesan cheese.
• 7 bake for 15 minutes or until hot and bubbly. top with basil, if desired, and serve.

Seafood Tabbouli

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1/2 cup fine-grain bulgur
• 1/2 lb calico scallops or 1/2 lb bay scallop
• 1 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh cilantro (optional)
• 1 cup chopped tomato
• 1/4 cup scallion
• 1/4 cup cooked baby shrimp
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 tablespoon anchovy paste
• 1/4 teaspoon hot pepper sauce (to taste)
• 1/4 teaspoon fresh ground pepper (to taste)

Recipe

• 1 in heatproof bowl, add 1 cup boiling water to the bulgur; let stand 30 minutes.
• 2 in a medium size saucepan, bring about 3/4 inch of salted water to a boil, add the scallops, lower the heat and let simmer 2 minute drain and cool.
• 3 pour the bulgur into a colander lined with several layers cheesecloth or with a clean kitchen towel. gather the ends of the cloth or towel together and squeeze out all the liquid. (alternatively, you can drain in a close woven sieve.)
• 4 place bulgur in a large bowl, add parsley through scallions and toss well.
• 5 whisk together the dressing ingredients or shake in a jar to combine. add dressing to the bulgur mixture, tossing to coat evenly.
• 6 chill 1 hour to overnight.
• 7 if chilling longer than 1 hour, chill scallops and shrimp separately and just add to tabbouli 1 hour before serving.

Seafood Tempura Batter

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup rice flour
• 1 egg yolk
• 1 cup ice water
• 1 cup rice flour
• oil

Recipe

• 1 in a mixing bowl add all of the items and blend together. lightly coat the seafood in rice flour than dip batter. deep fry in 360 degree the tempura in oil. drain paper towel. serve hot.

Seafood Stew With Tomatoes And Basil

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 1 1/4 cups chopped onions
• 2 tablespoons chopped garlic
• 4 teaspoons dried oregano
• 1 1/2 teaspoons fennel seeds
• 2 1/2 cups crushed tomatoes in puree
• 2 1/2 cups bottled clam juice
• 1 cup dry
• 2 (6 ounce) cans chopped clams, drained, liquid reserved
• 1 lb uncooked large shrimp, peeled, deveined
• 1 (6 ounce) can crabmeat, drained
• 1/2 cup chopped fresh basil
• cayenne pepper

Recipe

• 1 heat olive oil in heavy large pot over medium heat.
• 2 add onion, garlic, oregano and fennel seeds and saute until onion is tender, about 8 minutes.
• 3 add tomatoes, clam juice, and liquid reserved from clams.
• 4 increase heat and boil until slightly thickened, about 15 minutes.
• 5 add clams, shrimp and crabmeat. reduce heat and simmer 2 minutes.
• 6 mix in fresh basil and simmer until shrimp are just opaque in center, about 2 minutes longer.
• 7 season stew to taste with cayenne, salt and pepper. makes 4 servings.
• 8 that's it!

Seafood Tofu Miso Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 200 g fish fillets, sliced
• 500 ml dashi stock
• 300 ml water
• 70 g miso
• 2 red dates, sliced
• 1 teaspoon chinese wolfberries
• 100 g soft silken tofu
• 2 dried shiitake mushrooms, soaked and shredded
• 75 g wakame seaweed
• 1 teaspoon sesame oil
• 1 teaspoon olive oil
• 2 stalks spring onions, sliced
• 1 dash pepper
• 800 ml water
• 12 g kombu seaweed (dried kelp)
• 65 g japanese bonito flakes
• 1/2 teaspoon sugar
• 25 ml light soy sauce

Recipe

• 1 method.
• 2 lightly season fish fillet with a pinch of salt, pepper, a little oil and a sprinkling of corn flour.
• 3 bring dashi and water to the boil, then mix one ladle of this stock with miso paste, stirring until smooth. return the smooth paste to the stock.
• 4 add red dates and kei chi. stir well. then add fish, tofu and mushrooms. simmer for 5 minutes.
• 5 lastly add in wakame, sesame oil and olive oil and a dash of pepper.
• 6 remove soup from heat and sprinkle spring onion strips. serve hot.
• 7 rinse kombu seaweed in a fine sieve under cold water.
• 8 bring water to a boil and add kombu seaweed. add in bonito fish flakes and boil for 25 minutes. add sugar and light soy sauce to taste. leave stock to cool slightly, then strain before use.

Seafood Tagine

Total Time: 2 hrs 40 mins Preparation Time: 2 hrs Cook Time: 40 mins

Ingredients

• Servings: 4
• 1/4 cup flat leaf parsley, chopped
• 2 tablespoons fresh cilantro, chopped
• 1/8 cup extra virgin olive oil
• 1 teaspoon ground ginger
• 2 teaspoons sweet hungarian paprika
• 8 saffron threads, crushed
• 2 teaspoons fresh lemon juice
• 4 (6 ounce) fillets
• 4 large tomatoes, peeled, seeded, and chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/4 cup extra virgin olive oil
• 2 large carrots, diagonally sliced
• 1 large onion, thinly sliced
• 1 tablespoon preserved lemon
• 12 kalamata olives or 12 brine-cured black olives, rinsed and pitted
• fresh flat-leaf parsley

Recipe

• 1 combine first 7 ingredients in a large bowl. place snapper fillets in a 13- x 9-inch baking dish; pour parsley mixture evenly over fillets. cover and chill 2 hours, turning once.
• 2 combine tomato, garlic, and cumin in a large saucepan; place over medium heat. bring to a boil; reduce heat, and simmer, uncovered, 8 minutes or until slightly thickened, stirring occasionally. remove from heat, and add salt and pepper. (this mixture may be made 1 day ahead and chilled. reheat before using.).
• 3 heat 1/4 cup olive oil in a dutch oven over medium heat. add carrot and onion; top with tomato mixture. cover and cook over medium heat 12 minutes or until carrot is tender. remove from heat. place fillets and parsley marinade on top of tomato mixture. spread preserved lemon evenly over fillets. sprinkle with olives. cover and cook over medium heat 10 minutes or until fish flakes with a fork. garnish, if desired.
• 4 yield.
• 5 makes 4 servings.

Swedish Rice Pudding

Ingredients

• Servings: 2
• 4 cups milk
• 1/2 cup long grain rice
• 1/2 teaspoon salt
• 4 egg yolks, room temperature
• 1/2 cup sugar
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 4 egg whites, room temperature
• 3 tablespoons sugar

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 2-quart casserole dish.
• bring milk to a boil in a large saucepan. stir rice and salt into milk, reduce heat to medium-low, and cook, stirring frequently, until rice is tender, about 18 minutes.
• beat egg yolks, 1/2 cup sugar, butter, and vanilla extract together in a bowl until combined. stir 1 cup of the hot rice mixture into egg mixture until well-mixed.
• pour egg mixture into rice mixture in the saucepan; bring to a boil, stirring constantly, until mixture thickens, about 1 minute. pour into prepared casserole dish.
• beat egg whites in a glass or metal bowl until soft peaks form. gradually add 3 tablespoons sugar, continuing to beat until stiff peaks form. lift your beater or whisk straight up: the egg whites will form sharp peaks. spread egg mixture over rice mixture, ensuring that egg whites are spread to the edges of the casserole dish.
• bake in the preheated oven until golden, about 15 minutes.

Seafood Stew

Total Time: 4 hrs Preparation Time: 3 hrs Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 tablespoons butter or 3 tablespoons margarine
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 (28 ounce) cans whole tomatoes, undrained and lightly pureed in food processor
• 1 1/2 cups chicken stock
• 1/2 cup dry
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon salt, to taste
• fresh ground pepper, to taste
• 1 cup chopped fresh parsley
• 1 lb scallops or 1 lb fleshed fish filets, cut into bite size pieces (can use 1/2 lb. each)
• 1 lb large shrimp, peeled and deveined
• 1 1/2 lbs fresh clams, in shells well scrubbed

Recipe

• 1 in a large dutch oven over medium heat, let the butter melt.
• 2 add in the onions and garlic; stir/saute for 5 minutes or until tender.
• 3 add in the flour; stir until bubbly.
• 4 add in tomatoes, broth, , seasonings, and parsley; simmer 5 minutes.
• 5 bake, uncovered, in a 400° oven for 30 minutes.
• 6 add in scallops/fish, and bake, covered, for 10 minutes.
• 7 add in clams and shrimp and bake, covered, for about 10 more minutes or until clams open up and shrimp turns pink.
• 8 discard any clams that do no open up.
• 9 ladle into soup bowls.

Seafood With Ginger, Tomatoes And Chilies

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 6 cloves garlic, pounded to a paste
• 1 inch ginger, minced
• 1/2 lb peeled deveined medium shrimp
• 1/2 lb sea scallops
• 1/2 lb flounder or 1/2 lb sole, cut into 2 inch pieces
• 1 tablespoon sugar
• 1/4 cup fish sauce (nuoc mam)
• 1/2-1 teaspoon dried chili pepper flakes
• 1 large ripe tomato, halved,seeded,diced
• 2 large green onions, thinly sliced
• 1/4 cup chopped cilantro
• hot cooked rice

Recipe

• 1 heat the oil in a large skillet or wok over high heat; add the garlic and ginger and stir-fry for 30 seconds add the shrimp, scallops and flounder in an even layer and cook, turning once, until just done, about 2 minutes; remove the seafood to a plate.
• 2 return the skillet to the fire; add sugar, fish sauce and chili flakes and boil until slightly reduced, about 2 minutes stir in tomato and green onions; cook 1 minute.
• 3 gently return seafood with any juices to the pan; cook until heated through, about 30 seconds.
• 4 transfer to a platter, sprinkle with cilantro and serve with rice.

Seafood Stew

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 12 large chowder clams (quahogs) or 1 cup minced clams plus 2 to 3 8-ounce bottles clam juice
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 carrot, peeled and diced
• 1 medium onion, peeled and coarsely chopped
• 1 celery, diced
• 2 teaspoons minced garlic
• 1 1/2 cups zucchini, quartered, then sliced
• 1 cup diced potato
• 1 cup chopped parsley, plus more for garnish
• 1 1/2 cups dry
• 28 ounces canned tomatoes
• 1 lb large shrimp, peeled
• 1 1/2 lbs skinless fillets cod, snapper or 1 1/2 lbs haddock, cut into chunks
• salt & freshly ground black pepper

Recipe

• 1 if using fresh clams, combine them in a large pot with 3/4 cup water. cover, and bring to a boil over medium-high heat. cook until the clams open, 3 to 4 minutes. transfer clams to a bowl, discard any that are broken or unopened, and strain liquid into another bowl through a fine-meshed strainer lined with cheesecloth. remove meat from shells, and chop into bite-size pieces. reserve clams and liquid separately.
• 2 combine butter and oil in a large soup pot, and place over medium heat. add carrots, onion, celery and garlic, and sauté until the onions are translucent, about 3 minutes. add zucchini, potatoes and parsley. cover, and cook until vegetables are tender, about 10 minutes. stir in and 2 cups of reserved or bottled clam juice. add tomatoes and 2 1/2 cups water. bring to a boil, then reduce heat to medium-low.
• 3 add shrimp, fish and clams. if additional liquid is needed, add more clam juice or water. cook for 10 minutes, until fish is flaky. season with salt and pepper to taste. sprinkle with parsley, and serve immediately.

Seafood Tomato Alfredo

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1/2 cup onion, chopped
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 tablespoon minced garlic
• 1/2 cup milk
• 1 cup diced tomato
• 1 lb cod, cut into 2 in pieces
• 4 cups cooked linguine

Recipe

• 1 in a medium skillet over medium-high heat, heat margarine. add onion and garlic and cook until tender.
• 2 add soup, milk, and tomatoes. heat to a boil, add fish.
• 3 reduce heat to low and cook for 10 minutees or until fish flakes.
• 4 serve over linguine.

Cinnamon Roll Waffles

Ingredients

• Servings: 6
• waffles:
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups warm milk
• 1/3 cup butter, melted
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• cinnamon topping:
• 3/4 cup brown sugar, packed
• 1/2 cup butter, melted
• 1 tablespoon ground cinnamon
• cream cheese topping:
• 1 1/2 cups confectioners' sugar
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• preheat a waffle iron according to manufacturer's instructions.
• whisk flour, sugar, baking powder, and 1 teaspoon salt together in a large bowl. beat warm milk, 1/3 cup melted butter, eggs, and 1 teaspoon vanilla extract together in another bowl. add milk mixture to flour mixture and stir until batter is lumpy and just-moistened.
• working in batches, ladle batter into preheated waffle iron and cook until waffles are golden and crisp, 3 to 5 minutes.
• stir brown sugar, 1/2 cup melted butter, and cinnamon together in a bowl. beat confectioners' sugar, cream cheese, 1/4 cup softened butter, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt together in another bowl.
• place waffles on a plate and drizzle cinnamon mixture and cream cheese mixture over the top.

Sean's Coney Sauce

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 2 lbs ground beef
• 1/2 cup chopped onion
• 1 1/2 cups ketchup
• 1/4 cup sugar
• 1/4 cup vinegar
• 1/4 cup mustard
• 1/2 teaspoon celery seed
• 3/4 teaspoon worcestershire sauce
• 1/2 teaspoon pepper
• 3/4 teaspoon salt

Recipe

• 1 cook ground beef with onion until no longer pink, drain.
• 2 transfer to a small crockpot and add all other ingredients.
• 3 cover and cook on low for a couple of hours allowing the flavors to meld.
• 4 it has to cook a while to get the maximum flavor so please don't just heat and eat.
• 5 if you need this sauce done quicker i'm sure you could do it on the stovetop but it still need to simmer a while to blend the ingredients.
• 6 use on hot dogs with topppings of your choice. mustard, onions, cheese, chili peppers, or whatever you like.

Lemon Breakfast Bread

Ingredients

• Servings: 12
• bread:
• 1 1/2 cups sugar
• 1 cup applesauce
• 3/4 cup vegetable oil
• 3 eggs
• 1 1/2 teaspoons dried lemon peel (such as penzey's)
• 1 teaspoon lemon extract (optional)
• 3/4 cup milk
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• glaze:
• 1/2 cup sugar
• 1 tablespoon water, or as needed
• 1/2 teaspoon lemon extract

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c). grease a loaf pan.
• stir 1 1/2 cups sugar, applesauce, oil, and eggs together in a bowl; add lemon peel and 1 teaspoon lemon extract. pour milk into applesauce mixture and stir.
• whisk flour, baking powder, and salt together in a bowl. add flour mixture to applesauce mixture; stir until well-combined. pour batter into prepared loaf pan.
• bake in the preheated oven until toothpick inserted in the center of the loaf comes out clean, about 75 minutes. let bread rest in the pan for 10 minutes before removing to a wire rack to cool.
• whisk 1/2 cup sugar, water, and 1/2 teaspoon lemon extract together in a saucepan over medium heat until sugar is melted and has a thick glaze consistency, 1 to 2 minutes. poke several holes in the top of the warm bread and brush glaze over loaf.

Seafood Stew

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 1/4 cups onions, chopped
• 1 -2 tablespoon garlic, chopped
• 1 tablespoon dried oregano
• 1 1/2 teaspoons fennel seeds (optional)
• 1 cup chicken stock
• 3/4 cup dry
• 1 lb shrimp, peeled and deveined (21-25 count)
• 6 ounces firm fish, cut into 1 in pieces
• 1/4 cup fresh basil, chopped
• 2 1/2 cups crushed tomatoes
• 1 cup bottled clam juice
• cayenne pepper, salt, black pepper, to taste

Recipe

• 1 heat olive oil in soup pot over med heat.
• 2 add onion, garlic, oregano, and fennel seeds and saute until onion is tender (about 8 min).
• 3 add tomatoes, clam juice, stock, and .
• 4 increase heat and boil until slightly thickened, about 15 minute.
• 5 add seafood, reduce heat and simmer 2 minute.
• 6 mix in fresh basil and simmer until shrimp are just opaque in center, about 2 min longer.
• 7 season to taste with cayenne, salt, and pepper.

holiday no knead pumpkin bread

Ingredients

• Servings: 1
• 1/2 cup pumpkin puree
• 1 cup water
• 1 tablespoon water
• 1/4 teaspoon active dry yeast
• 1 1/4 teaspoons salt
• 1 pinch spice
• 3 cups all-purpose flour, plus more for dusting
• 1 tablespoon cornmeal, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 14 hrs 40 mins


• whisk together pumpkin, both amounts of water, yeast, salt, in a large bowl. stir in flour. the mixture will look dry, but keep mixing until dough comes together. cover with a lightly damp towel and allow to rise for 12-16 hours.
• generously sprinkle cornmeal over a baking sheet.
• scrape dough out of the bowl a generously floured work surface. sprinkle more flour on top of the dough, then press down slightly on dough to remove any air . shape the dough into a round loaf by folding the sides up and flipping the dough over so the smooth side is on top. transfer the dough to the prepared baking sheet. dust with more flour, then place dry towel on top. allow to dough to rise until nearly double, about 1 1/2 hours. using a very sharp knife, cut a slash on the top of the dough about 1/2-inch deep.
• preheat oven to 425 degrees f (220 degrees c). place a small baking pan filled with about 2 inches of water in the back of the oven.
• bake in the preheated oven for about 30 minutes, then turn baking sheet around and continue baking until golden brown, about 20 minutes more. allow bread to cool completely on a wire rack before slicing.

amazing tofu scramble

Ingredients

• Servings: 2
• 2 teaspoons vegetable oil
• 1/2 cup diced onion
• 1/4 cup minced carrot
• 1/4 cup diced fresh shiitake mushrooms
• 1 (12 ounce) package firm tofu, crumbled
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 1/8 teaspoon sea salt, or to taste
• freshly ground black pepper to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• heat oil in a skillet over medium heat; saute onion until softened, about 2 minutes. add carrot to onion and saute until slightly softened, about 2 more minutes. add mushrooms to onion mixture and saute until mushrooms are slightly tender, about 2 more minutes.
• stir tofu, turmeric, cumin, salt, and pepper into onion mixture; saute until tofu is cooked through, about 2 more minutes.

Seafood Won Ton Soup

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 large scallops
• 1 large egg yolk
• 4 ounces shrimp, peeled, deveined and coarsely chopped
• 3 tablespoons light soy sauce, divided
• 1 teaspoon shaoxing rice (yellow rice )
• 2 tablespoons shaoxing rice , divided (yellow rice )
• 3/4 teaspoon toasted sesame oil, divided
• 1 tablespoon oyster sauce
• 1 small garlic clove, finely chopped
• 2 teaspoons fresh ginger, minced & divided
• 1 pinch red pepper flakes (optional)
• cornstarch, for dusting
• 24 wonton wrappers
• 6 cups fish stock or 6 cups chicken stock
• 4 baby bok choy, cut lengthwise into thin strips

Recipe

• 1 to make the wontons:.
• 2 place the scallops in a food processor.
• 3 blend the scallops into a coarse puree.
• 4 blend in half of the egg yolk (discard the remaining yolk).
• 5 transfer the scallop puree to a medium bowl.
• 6 stir the shrimp, cabbage, 1 tablespoon of soy sauce, 1 teaspoon rice , 1/4 teaspoon sesame oil, oyster sauce, 1 teaspoon ginger, red pepper flakes,(if using) and garlic into the scallop puree.
• 7 lightly dust a baking sheet with cornstarch.
• 8 place one wonton wrapper on a flat surface and place a generous teaspoon of the shrimp mixture in the center of the wonton wrapper.
• 9 lightly brush the edges of the wonton wrapper with a little water.
• 10 fold the wrappers in half, pressing the edges to seal and forming a rectangular-shaped dumpling.
• 11 moisten 2 folded corners with water then bring the corners together and press firmly to adhere.
• 12 place the wonton on the prepared baking sheet.
• 13 repeat with the remaining wrappers and shrimp mixture.
• 14 to make the soup:.
• 15 place the stock in a medium pot and bring to a boil over high heat.
• 16 add the remaining 2 tablespoons soy sauce, 2 tablespoons rice , 1 teaspoon ginger, red pepper flakes(if using) and 1/2 teaspoon sesame oil to the stock.
• 17 reduce the heat to a rolling simmer and add the seafood won tons.
• 18 allow to cook for approximately 4 minutes or until the filling is cooked through.
• 19 add the bok choy to the soup then ladle the soup into 4 serving bowls, dividing the bok choy and won tons evenly, and serve.
• 20 enjoy!

hawaiian sausage skillet

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil, or more to taste
• 1 (16 ounce) package polish sausage, or to taste, cut into 1-inch squares
• 1 large onion, thinly sliced
• 1 large green bell pepper, cut into 1-inch squares
• 3/4 fresh pineapple - peeled, cored, and cut into chunks
• 2 tablespoons cornstarch
• 1/2 cup pineapple juice, or more to taste
• 1/3 cup packed brown sugar, or to taste
• 2 tablespoons vinegar
• 2 tablespoons soy sauce
• 2 teaspoons minced garlic

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat oil in a large skillet over medium heat. cook and stir sausage, onion, and green bell pepper until vegetables start to become tender, about 8 minutes; add pineapple and cook, stirring occasionally, until the pineapple is hot, about 5 minutes more.
• beat pineapple juice and cornstarch together in a bowl using a whisk. stir brown sugar, vinegar, soy sauce, and minced garlic with the pineapple juice until the sugar dissolves into the liquid; pour over the sausage mixture and cook until the sauce thickens, 5 to 8 minutes.

Seafood Vol-au-vent

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 4 tablespoons butter
• 1 onion, finely chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 2 -4 tablespoons curry powder (depending on your taste)
• 4 -6 tablespoons flour (for thickening)
• 3 cups chicken stock (heated)
• 1/2 cup heavy cream (18 %)
• 2 teaspoons parsley
• 1 lb shrimp (cooked)
• 1 lb scallops (cooked)
• 1 lb any other desired seafood (can be left out if desired)
• 6 -8 vol-au-vent cases, cooked
• salt and pepper

Recipe

• 1 heat butter in frying pan.
• 2 when hot add onion carrot and celery; cover and cook 3 to 4 minutes over medium heat.
• 3 mix in curry powder and flour; mix again.
• 4 cook 1 minute uncovered over medium heat.
• 5 pour in chicken stock and season well.
• 6 cook 8 to 10 minutes uncovered over medium heat.
• 7 add cream and parsley, mix well.
• 8 continue cooking 3 to 4 minutes.
• 9 stir in seafood; simmer 2 to 3 minutes over low heat.
• 10 fill vo-au-vent shells and serve.

Seans Waffle Smoothie

Total Time: 1 hr 30 mins Preparation Time: 12 mins Cook Time: 1 hr 18 mins

Ingredients

• Servings: 7
• 1 cup flour
• 2 egg yolks
• 5 cups sugar
• 3 cups milk

Recipe

• 1 blend until smooth.

Seafood Stew

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 tablespoons olive oil
• 1 aubergine, sliced roughly
• 2 courgettes, sliced roughly
• 1 red pepper, cored, de-seeded and sliced roughly
• 1 onion, chopped
• 4 ounces button mushrooms, halved
• 1 (425 g) can tomatoes, chopped
• 4 ounces red
• salt & freshly ground black pepper, to taste
• 4 ounces crabmeat (fresh or defrosted)
• 2 lbs mussels, washed and de-bearded

Recipe

• 1 heat oil in a large sauepan. add all vegetables and cook for 2-3 minutes.
• 2 add tomatoes, and seasoning. cover and simmer for 10 minutes.
• 3 stir in crabmeat, add mussels and cook for 4-5 minutes, until mussels have opened (discard any mussels that remain closed once cooked).
• 4 serve immediately.

Seafood Stuffed Baked Potato

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 -4 cups sauce
• 1/2 cup dry
• 1/2-1 cup cheese, grated
• 1/2 teaspoon herbs
• 1 cup cooked shrimp
• 1 cup cooked crabmeat
• 1 (3 ounce) can sliced mushrooms, drained
• salt & pepper
• 4 baking potatoes, baked

Recipe

• 1 for the herbs, use thyme, dill, or any mix of your favorites.
• 2 bake potatoes and make the sauce.
• 3 add , cheese and herbs.
• 4 simmer until cheese melts.
• 5 add shrimp, crab and mushrooms, heating until hot.
• 6 spoon over hot baked potatoes, adding more grated cheese if desired.

Seafood Stuffing

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (8 ounce) can clams (drain and reserve liquid in a container) or 1 (8 ounce) can whole oysters, chopped (drain and reserve liquid in a container)
• 2 cups herb stuffing mix
• 2 cups corn bread stuffing mix
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 3/4 cup hot chicken broth

Recipe

• 1 preheat oven to 350°f
• 2 in a large bowl, combine oysters or clams, stuffing mixes, celery and onion.
• 3 gradually add reserved liquid and hot chicken broth, stirring to moisten all pieces.
• 4 place in ungreased 2-quart casserole.
• 5 bake covered, 25 to 30 minutes or until hot.
• 6 makes 4 servings.

Seafood Stew

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 1/2 cups yellow onions, chopped (2 small)
• 2 cups small potatoes, large-diced
• 2 cups fennel, chopped (1 large bulb)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper, freshly ground
• 2 cups good
• 1 (28 ounce) can plum tomatoes, chopped
• 1 quart seafood stock or 1 quart fish stock
• 1 tablespoon garlic, chopped (3 cloves)
• 1 teaspoon saffron thread
• 1 lb large shrimp, shelled and deveined (reserve the shells for the stock)
• 1 lb halibut, cut in large chunks
• 1 lb bass fillet, cut in large chunks
• 24 mussels, cleaned
• 3 tablespoons pernod
• 1 teaspoon orange zest, grated
• toasted baguette, sliced, buttered, and rubbed with garlic

Recipe

• 1 heat the oil in a dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown.
• 2 add the and scrape up the brown bits with a wooden spoon. add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender.
• 3 add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. turn off the heat and allow the pot to sit covered for another 5 minutes. the fish and shrimp should be cooked and the mussels opened. discard any mussels that don't open.
• 4 stir in the pernod, orange zest, and salt, to taste. serve ladled over 1 or 2 slices of toasted baguette.

Seafood Stew

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/4 teaspoon saffron thread
• 1 tablespoon olive oil
• 1 yellow onion, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon ground paprika
• 2 tablespoons thyme leaves (fresh, i think lemon thyme would be good)
• 3 (400 g) cans chopped italian tomatoes
• 1 cup fish stock or 1 cup water
• 1 lemon, juice and zest of, finely grated
• 2 large desiree potatoes, cut into 2 cm cubes
• 500 g thick boneless fish, cut into 3 cm pieces
• 12 mussels, cleaned, beards removed
• 12 green shrimp, peeled, tails intact, deveined (shrimp)
• extra thyme, to serve

Recipe

• 1 place saffron threads into a bowl.
• 2 add 1 tablespoon hot water.
• 3 allow to stand for 5 minutes heat oil in a large 8cm deep fry pan over med heat.
• 4 add the onion and garlic and cook for 3 to 4 minutes, stirring until tender.
• 5 add paprika and thyme.
• 6 stir until well combined.
• 7 cook for 1 to 2 minutes or until aromatic.
• 8 add tomatoes, stock, lemon rind, 1/3 cup lemon juice, saffron mixture and potatoes to frying pan.
• 9 stir until well combined.
• 10 bring to the boil.
• 11 reduce heat to medium low.
• 12 simmer uncovered for 10 minutes or until potatoes are just tender when tested with a skewer.
• 13 add fish, mussels and prawns to frying pan.
• 14 cover and cook for 8 to 10 minutes or until seafood is cooked through.
• 15 season with salt and pepper.
• 16 ladle into large bowls.
• 17 top with thyme.