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Shared Recipes by Recipe Box Members (page 4898)
BROILED SCALLOPS
1 lb sea scallops 2 oz butter 1 oz Marsala wine Salt, pepper and flour Wash and pat dry scallops, then dust in flour. Coat bottom of saute pan with butter and place scallops in pan and season
by sgre52160
added 2008-07-28
added 2008-07-28
1 lb sea scallops 2 oz butter 1 oz Marsala wine Salt, pepper and flour Wash and pat dry scallops, then dust in flour. Coat bottom of saute pan with butter and place scallops in pan and season
BROILED SALMON WITH LEMON DILL SAUCE
4 (6 oz) salmon fillets Salt and pepper to taste Lemon dill sauce 4 tsp butter 1/4 tsp salt 1/2 tsp prepared mustard 1 egg yolk 1 tbsp chopped dill 1 tbsp flour Dash of pepper 3/4 cup
by sgre52160
added 2008-07-28
added 2008-07-28
4 (6 oz) salmon fillets Salt and pepper to taste Lemon dill sauce 4 tsp butter 1/4 tsp salt 1/2 tsp prepared mustard 1 egg yolk 1 tbsp chopped dill 1 tbsp flour Dash of pepper 3/4 cup
BREADED SCALLOPS
32 bay or 16 ocean scallops Salt, pepper and flour, for dredging 1 large egg, lightly beaten 1 1/2 - 2 cups breadcrumbs Oil for deep frying Lemon wedges, for garnish If using bay scallops,
by sgre52160
added 2008-07-28
added 2008-07-28
32 bay or 16 ocean scallops Salt, pepper and flour, for dredging 1 large egg, lightly beaten 1 1/2 - 2 cups breadcrumbs Oil for deep frying Lemon wedges, for garnish If using bay scallops,
BROILED PRAWNS ITALIANO
1 lb large raw shrimp, peeled and deveined, rinsed and pat dry with paper towels 1/2 cup restaurant-style Italian dressing Layer shrimp in a single layer in a shallow baking pan. Add 1/2 cup
by sgre52160
added 2008-07-28
added 2008-07-28
1 lb large raw shrimp, peeled and deveined, rinsed and pat dry with paper towels 1/2 cup restaurant-style Italian dressing Layer shrimp in a single layer in a shallow baking pan. Add 1/2 cup
BOURBON SHRIMP
1 lb shrimp, peeled 2 tbsp unsalted butter 1/2 cup bourbon 2 tsp tomato paste 1 cup heavy cream 1 tsp chopped dill Salt and white pepper, to taste Rice or pasta, cooked as directed In a
by sgre52160
added 2008-07-28
added 2008-07-28
1 lb shrimp, peeled 2 tbsp unsalted butter 1/2 cup bourbon 2 tsp tomato paste 1 cup heavy cream 1 tsp chopped dill Salt and white pepper, to taste Rice or pasta, cooked as directed In a
BOSTON BAKED SCROD
4 skin-on baby cod or small haddock fillets, about 8 ozs each About 3 tbsp vegetable oil Kosher or sea salt and freshly ground black pepper 2 ripe medium tomatoes, thinly sliced 1 cup Buttery
by sgre52160
added 2008-07-28
added 2008-07-28
4 skin-on baby cod or small haddock fillets, about 8 ozs each About 3 tbsp vegetable oil Kosher or sea salt and freshly ground black pepper 2 ripe medium tomatoes, thinly sliced 1 cup Buttery
BLACKENED SHRIMP SHROGANOFF
1 lb fresh shrimp, peeled and deveined 1 tbsp olive oil and Cajun seasoning 6 oz fettuccini pasta 1 tbsp butter 3 cups fresh mushrooms, sliced 1 tbsp chopped shallots 2/3 cup chicken broth or
by sgre52160
added 2008-07-28
added 2008-07-28
1 lb fresh shrimp, peeled and deveined 1 tbsp olive oil and Cajun seasoning 6 oz fettuccini pasta 1 tbsp butter 3 cups fresh mushrooms, sliced 1 tbsp chopped shallots 2/3 cup chicken broth or
BISTRO CATFISH
1/2 cup chopped sun-dried tomatoes packed in oil, drained with 4 tbsp oil reserved 4 cloves garlic, minced 4 catfish fillets, about 6 ozs each 1/2 tsp salt 1/2 tsp black pepper 2 (10 oz) pkg
by sgre52160
added 2008-07-28
added 2008-07-28
1/2 cup chopped sun-dried tomatoes packed in oil, drained with 4 tbsp oil reserved 4 cloves garlic, minced 4 catfish fillets, about 6 ozs each 1/2 tsp salt 1/2 tsp black pepper 2 (10 oz) pkg
BEER BATTER PERCH
1 1/2 cups beer batter mix (see recipe file) 1 lb perch fillets, thawed if frozen 1/3 cup lemon juice 2/3 cup beer Vegetable oil Prepare batter mix. Pat fish dry and coat with 1/2 cup of the
by sgre52160
added 2008-07-28
added 2008-07-28
1 1/2 cups beer batter mix (see recipe file) 1 lb perch fillets, thawed if frozen 1/3 cup lemon juice 2/3 cup beer Vegetable oil Prepare batter mix. Pat fish dry and coat with 1/2 cup of the
BEER-BATTERED FISH
About 6 cups peanut, canola, or other vegetable oil for deep-frying 1 1/2 lbs (or a little more) skinless fish fillets (large flounder and fluke, haddock, hake cod, Pollock, ocean perch, or tautog),
by sgre52160
added 2008-07-28
added 2008-07-28
About 6 cups peanut, canola, or other vegetable oil for deep-frying 1 1/2 lbs (or a little more) skinless fish fillets (large flounder and fluke, haddock, hake cod, Pollock, ocean perch, or tautog),
BAYOU SHRIMP CASSEROLE
3 cups cooked long-grain rice 2 tsp olive oil 2 cups chopped onions 1 1/2 cups chopped celery and red and yellow bell peppers 2 tsp minced garlic and dried thyme 1 tsp basil Cayenne and black
by sgre52160
added 2008-07-28
added 2008-07-28
3 cups cooked long-grain rice 2 tsp olive oil 2 cups chopped onions 1 1/2 cups chopped celery and red and yellow bell peppers 2 tsp minced garlic and dried thyme 1 tsp basil Cayenne and black
BAY SCALLOPS WITH SCALLIONS
4 tbsp butter 1 1/2 lb bay scallops Pepper, to taste 1 small bunch scallions, sliced 1/3 cup dry white wine 3 tbsp fresh parsley, minced Lemon wedges In a skillet, heat butter and saute
by sgre52160
added 2008-07-28
added 2008-07-28
4 tbsp butter 1 1/2 lb bay scallops Pepper, to taste 1 small bunch scallions, sliced 1/3 cup dry white wine 3 tbsp fresh parsley, minced Lemon wedges In a skillet, heat butter and saute