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Shared Recipes by Recipe Box Members (page 4900)
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
BAY SCALLOP SAUTE
1 tbsp olive oil 1 medium clove garlic, chopped fine 3/4 lb bay scallops 1/4 medium red, green and yellow bell peppers, diced 1/2 cup fish stock and dry white wine 2 tsp cornstarch 1/4 cup
by sgre52160
added 2008-07-28
added 2008-07-28
1 tbsp olive oil 1 medium clove garlic, chopped fine 3/4 lb bay scallops 1/4 medium red, green and yellow bell peppers, diced 1/2 cup fish stock and dry white wine 2 tsp cornstarch 1/4 cup