Seafood Recipes

Best seafood recipes

admin — Thu, 21 May 2009 21:21:12 +0000

Browse through our collection of healthy food recipes to satisfy your tastebuds.

Technorati Tags: healthy diet, seafood recipes

jaleo white gazpacho

admin — Sat, 05 Sep 2009 12:20:01 +0000

jaleo white gazpacho

Jaleo White Gazpacho

Source: Executive Chef Jose Andr?s - Jaleo, Washington, DC

Yield: 6 servings

7 ounces blanched almonds
1 ounce garlic cloves
2 1/2 cups water
1 1/2 ounces bread
1 1/2 ounces freshly pressed white grape juice
1 1/2 ounces sherry vinegar
1 cup extra virgin Spanish olive oil
Salt and white pepper, to taste
18 grapes, peeled and halved

Combine almonds, garlic and water in saucepan. Bring to a boil; cool slightly. Place mixture in food processor with remaining ingredients except grapes. Pur?e until frothy, season to taste and and refrigerate.

Serve cold and garnish with grapes.

I want to believe in intelligent design, and hence I am suspicious of anything that seems to confirm my desire to believe. — James Lileks

Also check out

Technorati Tags: restaurant recipes

full moon restaurant tortilla soup

admin — Sat, 05 Sep 2009 01:41:57 +0000

full moon restaurant tortilla soup

Full Moon Restaurant Tortilla Soup

Source: Full Moon Restaurant - Tulsa, Oklahoma

4 ounces butter
4 ounces flour
1/2 gallon herb infused chicken broth
1 cup salsa
8 ounces shredded Cheddar jack cheese
8 ounces cooked, cubed chicken
Seasoning
1 cup cream

Garnish
Fried tortilla chips
Guacamole
Fresh cheese

Melt butter then add flour. Cook for about 7 minutes over medium heat stirring constantly.

Add hot chicken broth in 2 intervals. Add salsa, chicken, and cream. Simmer for 15 minutes stirring frequently. Add seasoning of your choice. Remove from heat and whisk in the shredded cheese.

Serve and garnish with the guacamole, tortilla chips, shredded cheese, and sour cream if desired.

Real excellence and humility are not incompatible one with the other, on the contrary they are twin sisters. — Jean Baptiste Lacordaire

Also check out

Technorati Tags: restaurant recipes

Fried Lake Trout

admin — Fri, 04 Sep 2009 00:42:44 +0000

Fried Lake Trout

1 Lake trout

1/2 ts Salt

2 tb Butter

1/4 ts Lemon pepper

1 c Sour cream

1/2 ts Lemon juice

Cornmeal for dredging Shotening for frying Clean and wash the fish and cut into serving pieces, leaving the skin on. Salt and pepper and coat throughout with cornmeal. In a fry-pan bring 1/4-1/2 inch of shortening to high heat, add fish, and fry for approximately 4 minutes; turn, and cook 3 minutes more. Fish should be nicely browned. Put fish on hot serving platter. Pour off the fat from the pan and replace with butter, add the sour cream, and stir with a spoon to loosen any greables. Cook several minutes, but do not boil. Remove from heat, add lemon juice, stir, and pour over trout.

Deus ex machina A god from the machine — Menander

Also check out

ISKAndals.com » Accidental Seafood Soup

Technorati Tags: Seafood

p.f. changs china bistro szechwan chicken chow fun

admin — Thu, 03 Sep 2009 20:34:37 +0000

p.f. changs china bistro szechwan chicken chow fun

P. F. Changs China Bistro Szechwan Chicken Chow Fun

4 ounces ground chicken (cooked)
14 ounces chow fun noodles (wide rice noodle that is sold
fresh in 16 ounce to 32 ounce packages at most Oriental markets)
2 tablespoons minced scallions
1 teaspoon minced garlic
1 teaspoon chili paste
1 teaspoon Szechwan preserved vegetables
2 tablespoons shredded black fungus mushrooms

Sauce
2 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons granulated sugar
1 teaspoon oyster sauce
1 teaspoon mushroom soy sauce
2 tablespoons water

Separate the chow fun noodles and cover with plastic wrap until ready for service. Heat wok and add 2 teaspoons vegetable oil. Stir fry garlic and chill paste for 5 to 7 seconds. Add ground chicken sear with garlic and chill paste. Add black fungus mushrooms and sauce stir-fry briefly. Separate the noodles and drop into the wok while you are mixing a handful at a time. Continue cooking until the noodles have absorbed all the flavors and are hot. Finish with sesame oil.

Serve into bowls or plates. Garnish with Szechwan preserved vegetables and minced scallions.

Servings: 2

When Solomon said there was a time and a place for everything he had not encountered the problem of parking his automobile. — Bob Edwards

Also check out

Technorati Tags: restaurant recipes

Saut?Ed Prawns with Fried Leeks In Prawn-Carrot Sauce

admin — Thu, 03 Sep 2009 19:24:46 +0000

Saut?Ed Prawns with Fried Leeks In Prawn-Carrot Sauce

16 lg Prawns (heads on); peeled,

- deveined (reserve the - heads and shells for the - Prawn-Carrot Sauce) Salt and pepper 1/4 c Olive oil

3 c Peanut oil

1 Leek; washed and finely

- julienned —————————–PRAWN-CARROT SAUCE—————————– 3 tb Olive oil

2 c -shells & heads of prawns

1 Onion; diced

4 Carrots; sliced

1 Leek; washed and diced

1 c White wine

1 pt Heavy cream

3 tb Butter; cut in small pieces

Salt and pepper (to taste) Season the prawns with the salt and pepper. Refrigerate the prawns for 1 hour. In a large skillet place the olive oil and heat it on medium high until it is hot. Add the chilled prawns and saut? them for 2 minutes on each side, or until they are done. Set them aside and keep them warm. In a large saucepan place the peanut oil and heat it on medium until it is hot (350?F). Add the leeks and fry them for 1 minute, or until they are golden brown. Remove them with a slotted spoon and place them on paper towels to drain. Lightly season them with the salt. In each of 4 medium-sized plates with high rims place 1/2 cup of the Prawn-Carrot Sauce. Place 4 prawns on top of the sauce, in a circular pattern. Place the fried leeks on top. Prawn-Carrot Sauce: In a medium saucepan place the oil and heat it on medium high until it is hot. Add the shells and the heads of the prawns, and saut? them for 4 minutes. Remove them and set them aside. Add the onions, carrots, and leeks. Saut? them for 5 minutes. Return the prawn shells and heads to the pan. Saut? the ingredients. Add the white wine. Cook the ingedients for 4 to 6 minutes, or until the liquid is reduced to 1/4. Add the heavy cream. Cook the ingredients on low heat for 12 to 15 minutes, or until the liquid is reduced to 1/2.

Remove the prawn shells and heads with a slotted spoon and discard them. Place the sauce in a food processor and blend it. Strain the sauce and return it to the pan. While whisking constantly, add the pieces of butter one at a time. Season the sauce with the salt and the pepper.

God creates men, but they choose each other. — Niccolo Machiavelli

Also check out

Technorati Tags: sauces

california pizza kitchen basic pizza dough

admin — Thu, 03 Sep 2009 09:11:30 +0000

california pizza kitchen basic pizza dough

California Pizza Kitchen Basic Pizza Dough

Makes dough for two 9-inch pizzas.

1 teaspoon yeast
1/2 cup plus 1 tablespoon warm water (105 to 110 degrees F)
1 1/2 cups bread flour or all-purpose flour
2 teaspoons granulated sugar
1 teaspoon salt
1 tablespoon extra virgin olive oil plus 1 tablespoon for coating

To Make The Dough

Dissolve the yeast in the water and set aside for 5 to 10 minutes. Be sure that the water is hot. Temperatures of 120 degrees F and above will kill the yeast, and your dough will not rise.

If using an upright electric mixer, such as a KitchenAid, use the mixing paddle attachment because the batch size is too small for the dough hook to be effective. Combine all other ingredients (except the additional teaspoon of olive oil) and combine them with the dissolved yeast in the mixing bowl. (Do not pour the salt directly into the yeast water because this would kill some of the yeast.) Allow these ingredients to mix gradually, use the lowest 2 speeds to mix the dough. Mix for 2 to 3 minutes, until the dough is smooth and elastic. Over-mixing the dough will produce tough, rubbery dough, and friction will cause the dough to rise too fast.

If using a food processor, using a dough "blade" made of plastic rather than the sharp steel knife attachment, which would cut the gluten strands and ruin the consistency of the dough. Otherwise proceed as above. Be especially cautious not to mix too long with a food processor because the temperature resulting from the friction of mixing could easily exceed 120 degrees F, killing the yeast. Mix only until a smooth dough ball is formed.

If mixing by hand, place the dry ingredients in a 4 to 6 quart mixing bowl. Make a well in the middle and pour in the liquids (reserving the teaspoon of olive oil). Use a wooden spoon to combine the ingredients. Once initial mixing is done, you can lightly oil your hands and begin kneading the dough. Knead for 5 minutes. When done the dough should be slightly tacky (that is, it should be barely beyond sticking to your hands).

Lightly oil the dough ball and the interior of a 1-quart glass bowl. Place the dough ball in the bowl and seal the bowl with clear food wrap. Seal airtight. Set aside at room temperature (70 to 70 degrees F) to rise until double in bulk - about 1 1/2 to 2 hours.

The dough could be used at this point, but it will not be that wonderful, chewy, flavorful dough that it will later become. Punch down the dough, re-form a nice round ball and return it to the same bowl. Cover again with clear food wrap. Place the bowl in the refrigerator overnight, covered airtight.

About 2 hours before you are ready to assemble your pizza, remove the dough from the refrigerator. Use a sharp knife to divide the dough into 2 equal portions (or 4 equal portions if making appetizer-size pizza or if smaller 6-inch pizzas are desired.)

Roll the smaller doughs into round balls on a smooth, clean surface. Be sure to seal any holes by pinching or rolling.

Place the newly-formed dough balls in a glass casserole dish, spaced far enough apart to allow for each to double in size. Seal the top of the dish airtight with clear food wrap. Set aside at room temperature until the dough balls have doubled in size (about 2 hours). They should be smooth and puffy.

To stretch and form the dough for pizza

Sprinkle a medium dusting of flour over a 12 x 12-inch clean, smooth surface. Use a metal spatula or dough spacer to carefully remove a dough ball from the glass casserole dish, being very careful to preserve its round shape. Flour the dough liberally. Place the floured dough on the floured smooth surface.

Use your hand or rolling pin to press the dough down forming a flat circle about 1/2-icnh thick. Pinch the dough between your fingers all around the edge of the circle, forming a lip or rim that rises about 1/4-inch above the center surface of the dough. You may continue this outward stretching motion of the hands until you have reached a 9-inch diameter pizza dough.

To dress the pizza

Lightly sprinkle cornmeal, semolina or flour over the surface of a wooden pizza peel. Arrange the stretched dough over the floured peel surface. Work quickly to dress the pizza so that the dough will not become soggy or sticky from the sauces and toppings.

When you are ready to transfer the pizza to the pizza stone in the pre-heated oven, grasp the handle of the peel and execute a very small test jerk to verify that the pizza will come easily off the peel. If the dough does not move freely, carefully lift the edges of the dough and try to rotate it by hand. Extreme cases may require that you toss more flour under the dough edges.

Once the dough is moving easily on the peel, open the oven and position the edge of the peel over the center of the stone about 2/3 from the front of the stone. Jiggle and tilt the peel to get the pizza to start sliding off. When the pizza begins to touch the stone, pull the peel quickly out from under it. Don attempt to move the pizza until it has begun to set (about 3 minutes). The peel can be slid under the pizza to move it or remove it.

Hes no failure. Hes not dead yet. — William Lloyd George

Also check out

Technorati Tags: restaurant recipes

zolas restaurant greek pastry

admin — Thu, 03 Sep 2009 08:49:22 +0000

zolas restaurant greek pastry

Zolas Restaurant Greek Pastry

Posted by GayleL at recipegoldmine.com - May 26, 2001

Source: newschannel5.com - Debra Paquette/Zolas Restaurant - Monday, April 23, 2001 - Recipe #2698

1 cup pistachios
1 cup walnuts
1 cup hazelnuts
1 cup almonds
1 cup chopped dates
1 egg
2 tablespoons melted butter
1 cup granulated sugar
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/4 cup brandy
Zest and juice of 1 orange
Zest of 1 lemon
1/2 teaspoon salt
1 box filo dough
1/2 cup (1 stick) butter, melted

Sugar Water
2 cups granulated sugar
3 cups water
4 or 5 whole cloves
1 (4-inch) piece cinnamon stick
Zest of 1 lemon
1/2 cup brandy

Combine nuts, dates, egg, butter and sugar in food processor. Pulse until nuts are broken up and mixture holds together. Place in work bowl with cinnamon, nutmeg, cloves, brandy, orange juice and zest, lemon zest and salt and combine.

Cut filo in half to form a stack of rectangles. Each pastry will use three sheets. Brush butter lightly on the 3 sheets. Place 1/4 cup nut mixture on bottom of filo sheets. Tuck edges in (1/2-inch on each side) and roll up. Brush with butter and place on cookie sheet. Repeat with remaining dough. Bake 15 to 20 minutes in 350 degree F oven, or until lightly browned.

In small saucepot combine sugar water ingredients. Simmer 15 minutes.

Place cooled pastries in a pan with edges, fit snuggly together. Pour warm sugar water over pastries. Allow to soak up all liquid, turning if necessary. Refrigerate to help set, if needed.

Slice and serve with fresh fruit whipped cream.

Last night I dreamed I ate a ten-pound marshmallow, and when I woke up the pillow was gone. — Tommy Cooper

Also check out

Technorati Tags: restaurant recipes

black-eyed pea broccoli-cheese soup

admin — Thu, 03 Sep 2009 07:27:27 +0000

black-eyed pea broccoli-cheese soup

Black-Eyed Pea Broccoli-Cheese Soup

Posted by LladyRusty at recipegoldmine.com

Source: Kitchen Link Copycat Recipes

1 1/2 pounds broccoli, fresh
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch mixed with 1 cup cold water
1 pint half-and-half
1 pound Velveeta
1/2 teaspoon pepper

Steam or boil broccoli until tender.

Place half-and-half and 2 cups water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli.

Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.

Servings: 4

The most successful men in the end are those whose success is the result of steady accretion… It is the man who carefully advances step by step, with his mind becoming wider and wider - and progressively better able to grasp any theme or situation - persevering in what he knows to be practical, and concentrating his thought upon it, who is bound to succeed in the greatest degree. — Alexander Graham Bell

Also check out

Copycat Chipotle Burrito Bols « elly says opa!

Technorati Tags: copycat recipes, restaurant recipes

rainforest cafe crab cakes

admin — Thu, 03 Sep 2009 01:31:39 +0000

rainforest cafe crab cakes

Rainforest Cafe Crab Cakes

Posted by GayleL at recipegoldmine.com 6/4/01 9:58:24 pm

Source: Dean Allen, Rainforest Cafe - IDunno4Recipe.com - from Rudy2 January 05, 2001 03:46pm

1 tablespoon Worcestershire sauce
Juice from 1/2 lemon
3 egg yolks
1/2 teaspoon Colemans dry mustard
1/2 teaspoon black pepper
Pinch red pepper flakes
Pinch Old Bay seasoning
Pinch salt
3 ounces mayonnaise
1 1/2 cups fresh bread crumbs
1/4 cup fresh parsley, finely chopped
1 pound lump crab meat
Olive oil for saut?ing

Combine the Worcestershire sauce, lemon juice, egg yolks, mustard, peppers, Old Bay seasoning, salt and mayonnaise in a mixing bowl and mix well. Add the bread crumbs and parsley and mix well.

Gently sift through crab meat to remove any shells. Add to the mixture and fold in gently. Do not break up the crab meat. Make into patties and saut? in olive oil for 2 to 3 minutes on each side.

Money doesn always bring happiness. People with ten million dollars are no happier than people with nine million dollars. — Hobart Brown

Also check out

Technorati Tags: restaurant recipes

olive garden chocolate chip cookie dough cheesecake

admin — Wed, 02 Sep 2009 20:50:27 +0000

olive garden chocolate chip cookie dough cheesecake

Olive Garden Chocolate Chip Cookie Dough Cheesecake

Posted by dizzybreez at recipegoldmine.com May 4, 2001

Source: Kitchen Link (Copycat Collection) at kitchenlink.com

2 tablespoons margarine
2 1/2 cups chocolate cookie crumbs
2 pounds cream cheese, softened
1 cup granulated sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla extract
1 cup sour cream
1 pound refrigerated chocolate chip cookie dough
2 ounces chocolate chips

Toppings
1 pint heavy whipping cream, whipped
Chocolate chips
Chopped walnuts

Preheat oven to 325 degrees F. Generously grease the bottom and sides of a 10-inch springform pan.

Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan.

Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla extract and sour cream and mix just until blended. Pour 1/2 of the batter into prepared crust.

Cut cookie dough into golf ball-size chunks and drop into batter. Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60 minutes.

Turn off the oven and open the door to the broil position. Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve.

To serve, remove the sides of the pan and top with fresh whipped cream. Sprinkle with additional chocolate chips and chopped walnuts.

A human being must have occupation if he or she is not to become a nuisance to the world. — Dorothy L. Sayers

Also check out

Technorati Tags: restaurant recipes

andiamo bar & restaurant pasta e fagiolo

admin — Wed, 02 Sep 2009 16:38:47 +0000

andiamo bar & restaurant pasta e fagiolo

Andiamo Bar & Restaurant Pasta e Fagiolo

Posted by CookinMom at recipegoldmine.com - April 2001

Source: Andiamo Bar & Restaurant, Sacramento, California

1 (12 ounce) can cannellini beans, great northern, or
    other white beans, drained and rinsed
1 pound rigatoni, penne or other preferred pasta
3 tablespoons olive oil
1 bunch fresh green Swiss chard, washed
    thoroughly and stemmed removing most of
    the white core and cut into 1/2-inch slices
3 cloves minced garlic
1 small onion
1 stalk celery, sliced
1/2 teaspoon crushed red peppers
1 (28 ounce) can diced tomatoes in juice
1 (12 ounce) can tomato pur?e
1 teaspoon dry oregano or 2 tablespoons fresh oregano
2 tablespoons chopped fresh parsley
Salt and pepper to taste
Grated Romano Parmesan cheese

Heat oil in a large saucepan. Saut? garlic, onions celery, and red pepper for 2-3 minutes.

Add tomatoes, puree and oregano. Simmer 10 to 15 minutes.

Add beans and parsley. If too thick, add 1 cup water or chicken broth. Simmer for an additional 6-8 minutes. Taste for salt and pepper.

Meanwhile, cook the pasta. Just before the pasta is done add the cleaned chard to the water and cook for another minute until blanched.

Drain the pasta with the chard and combine with the sauce, saving a little sauce to put on top.

Top with freshly grated Romano cheese and serve.

OPTIONS:
1. Add 1/4 cup julienned strips of prosciutto ham

2. Substitute fresh spinach for Swiss chard

3. Use ditalini (salad macaroni) or other small pasta, thin with water or chicken broth if desired, and serve as a hearty soup.

Men do not care how nobly they live, but only how long, although it is within the reach of every man to live nobly, but within no mans power to live long. — Seneca

Also check out

Copycat Chipotle Burrito Bols « elly says opa!

Technorati Tags: copycat recipes, restaurant recipes

copper queen citrus vinaigrette

admin — Wed, 02 Sep 2009 10:46:33 +0000

copper queen citrus vinaigrette

Copper Queen Citrus Vinaigrette

Source: Copper Queen Hotel - Bisbee, Arizona

2 tablespoons orange juice
1/4 cup lime juice
1/4 cup grapefruit juice
2 tablespoons white wine vinegar
2 shallots, chopped
1 cup olive oil
1/2 teaspoon coarse salt
1 teaspoon freshly-cracked pepper

Using a blender or food processor with a steel blade, puree juices, wine vinegar and shallots. Slowly add oil. Add seasonings and adjust to taste, if needed. Refrigerate.

Makes about 1 3/4 cups, 7 to 10 servings.

Let yourself be open and life will be easier. A spoon of salt in a glass of water makes the water undrinkable. A spoon of salt in a lake is almost unnoticed. — Buddha

Also check out

Technorati Tags: restaurant recipes

Olive-Tahini Sauce

admin — Tue, 01 Sep 2009 13:51:45 +0000

Olive-Tahini Sauce

2 tb Unbleached white flour

1 c Water

1/4 c Liquid from canned black

– olives 1/3 c Tahini

1 c Finely chopped black olives

Juice of 1 lemon 1/4 ts Thyme

Black pepper Dissolve flour with just enough water to make a smooth, flowing paste. Set aside. Heat water & olive liquid till just under boiling point. Whisk in tahini, a littel at a time, then the flour paste. Simmer overl ow heat til the sauce is thick. Stir in the remaining ingredients & serve immediately. Nava Atlas, “Vegetariana”

Traffic signals in New York are just rough guidelines. — David Letterman

Also check out

Technorati Tags: sauces

chevys fresh mex smokin hot habanero steak fajitas

admin — Tue, 01 Sep 2009 03:58:27 +0000

chevys fresh mex smokin hot habanero steak fajitas

Chevys Fresh Mex Smokin Hot Habanero Steak Fajitas

Source: Chef: Mike Fuller, Chevys Fresh Mex, Phoenix, Arizona

2 pounds skirt steak
2 ounces achiote paste
1/2 cup red wine vinegar
1/4 cup olive oil blend
3/4 cup pineapple juice
1/2 cup yellow onion, chopped
3 cloves garlic, peeled
2 tablespoons salt
1/2 white pepper
3 jalape?os, stemmed
4 ounces habanero peppers, stemmed

In a blender, combine achiote paste, red wine vinegar, olive oil, pineapple juice, onion, garlic, salt, white pepper, jalape?os and habanero peppers; blend well. Pour marinade over the meat to evenly coat. Place meat in a resealable container; refrigerate 24 hours.

Turning every 2 to 3 minutes, grill meat on a charcoal or gas grill until meat reaches desired temperature.

Slice steak across the grain at an angle to create wide, thin strips for serving. Top with Mucho Mango Salsa.

Serve with San Antonio Veggies, flour tortillas, shredded cheese, sour cream, guacamole and homemade salsa.

The important thing to recognize is that it takes a team, and the team ought to get credit for the wins and the losses. Successes have many fathers, failures have none. — Philip Caldwell

Also check out

Technorati Tags: restaurant recipes

armadillo border grill chipotle chicken penne pasta

admin — Mon, 31 Aug 2009 22:12:59 +0000

armadillo border grill chipotle chicken penne pasta

Armadillo Border Grill Chipotle Chicken Penne Pasta

Source: Armadillo Border Grill, Denver, Colorado

Serves 2.

8 ounces cooked penne pasta
2 large marinated chicken breasts
2 tablespoons diced green chiles
2 ounces sliced onion
2 ounces sliced mushrooms
1 1/2 cups Chipotle Cream Sauce
1 ounce cotija cheese
4 cilantro sprigs

The night before: Chop chicken into 1/2 inch pieces and marinate overnight (marinade recipe follows).

To Prepare: Prepare Chipotle Cream Sauce (recipe follows) and set aside.

In a hot saute pan with a little melted butter; add the chicken and onions. Cook until half done. Ad mushrooms and Chipotle Cream Sauce. Bring to a simmer and let cook for another minute. Add the pasta; toss until well mixed. Pour into a warm pasta bowl. Garnish with crumbled cotija cheese and cilantro sprigs.

Marinade
1/4 cup soy sauce
3/4 cup soybean salad oil
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon white pepper
1 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1 tablespoon Japanese chiles

Mix all together and let the chicken marinate overnight. Dice the chicken after marinating.

Chipotle Cream Sauce
12 ounces heavy cream
2 1/4 ounces chipotle in adobo sauce

In a blender, puree the chiles. Mix in heavy cream until well blended. Add to the pasta in the pan after chicken and vegetables have finished cooking.

Nothing sets a person so much out of the devils reach as humility. — Johathan Edwards

Also check out

Copycat Chipotle Burrito Bols « elly says opa!

Technorati Tags: copycat recipes, restaurant recipes

Salsa Di Pomodoro - Basic Tomato Sauce

admin — Mon, 31 Aug 2009 17:47:07 +0000

Salsa Di Pomodoro - Basic Tomato Sauce

3 oz Olive oil

1 Onion; finely chopped

3 Garlic cloves; chopped

1 tb Basil

1 tb Nutmeg

2 tb Sugar

Salt and pepper 4 cn Plum tomatoes; peeled (28 o

-z. cans) 2 cn Tomato paste (10 oz. cans)

6 oz Red wine; dry

3 tb Butter

Fat grams per serving: Approx. Cook Time: :30 Heat the oil in a large pot and saute the onion, garlic and seasonings for 5 minutes. Pour the tomatoes into a bowl and mash them up, removing any hard parts. Add to the pot with the tomato paste, red wine, and butter. Simmer for about 30 minutes, stirring frequently. The sauce should be fairly thick when ready. When you notice the golden oil floating on the top of the sauce it has finished cooking. Now check the seasonings and you
e done. Very easy! Makes 1 gallon/4 litres From Chef Pasqualie Carpinos Italian Gourmet Cooking ISBN 0-919157-00-9 Source: Italian Gourmet Cooking

A prudent question is one-half of wisdom. — Francis Bacon

Also check out

Technorati Tags: sauces

Red Devil Pepper Sauce

admin — Mon, 31 Aug 2009 03:58:49 +0000

Red Devil Pepper Sauce

6 ts Bonnet-type chiles

3 md Onions, diced

2 Allspice berries, crushed

1 ts Ketchup

1 ts Pickapeppa Sauce

2 c Distilled vinegar

Makes 2 cups. Place the chiles, onions, and crushed allspice in the bowl of a food processor and mince until fine. In a small nonreactive saucepan, add the remaining ingredients to the chile mixture and bring to a boil, stirring occasionally. Allow to cool and place the pepper sauce in a bottle. It will keep for several months in the refrigerator. Use sparingly to accompany stews, grilled meats, and whatever you feel could use a bit of the devil.

High thoughts must have high language. — Aristophanes

Also check out

Technorati Tags: sauces

Swordfish Escabeche

admin — Sun, 30 Aug 2009 15:08:51 +0000

Swordfish Escabeche

2 lg Swordfish, steaks,

– (about 8 oz each) ———————————-MARINADE———————————- 1/4 c Juice, lime, fresh

1 1/2 c Water

1 ts Salt

———————————–SAUCE———————————– 3/4 ts Oregano, toasted *

2 ea Bay leaves

2 ea Allspice, whole

1/3 ts Peppercorns, black

1/2 ts Cumin seeds

1 ea Clove

1 ea Cinnamon, stick

1 lg Garlic, clove, peeled

1/2 ts Sugar

1 ea Garlic clove, minced,

– toasted ** ———————————-ASSEMBLY———————————- 3/4 c Vinegar, red wine

1/4 c Oil, olive

1/2 md Onion, sweet, sliced into

– thin rings 2 ea Chilies, red, sliced into

– thin rings * Toast just until the odor of the oregano is noticeable, do not burn. Oregano will begin to smoke lightly when ready. ** Mince the garlic, and saute it quickly in a very hot pan with as little olive oil as possible. Toast it until its slightly browned. Remove from heat and reserve. Marinate the steaks in lime juice, water, and salt for 1 hour. Sauce: ====== In a grinder or mortar, put the toasted oregano, bay leaves, allspice, peppercorns, cumin seeds, whole clove, salt, coriander, cinnamon stick, fresh garlic clove, and sugar. Grind thoroughly then add toasted garlic. Put the ground mixture in a saute pan and add 3/4 of a cup of water, 1/2 cup of red wine vinegar, and simmer for 15 minutes.

Assembly: ========= Meanwhile, remove the steaks from the marinade, take off their skins, cube, then pat dry. Heat another saute pan, then add olive oil. Put the swordfish into the pan and saute until it has a light, golden crust. Reserve the swordfish on a serving dish. Pour the oil from the pan and deglaze the pan with 1/4 cup red wine vinegar. Add herb and vinegar sauce to deglazed pan and bring to a boil. Add a touch of water if sauce becomes too thick. Spoon sauce over fish and garnish with sweet onions and red chilies. Serve at room temperature. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA

A university anywhere can aim no higher than to be as British as possible for the sake of the undergraduates, as German as possible for the sake of the public at large-and as confused as possible for the preservation of the whole uneasy balance. — Clark Kerr

Also check out

ISKAndals.com » Accidental Seafood Soup

Technorati Tags: Seafood

max & ermas strawberries outrageous

admin — Sun, 30 Aug 2009 11:33:18 +0000

max & ermas strawberries outrageous

Max & Ermas Strawberries Outrageous

Posted by LladyRusty at recipegoldmine.com 6/12/01 1:41:17 pm

Source: by Kim Allison - Max & Ermas - MacArthur Center Mall - Source: 13News Lunchbreak Tuesday, May 29, 2001

6 ounces whipped cream cheese (not fat free),
softened at room temperature
1/2 cup powdered sugar
1 cup heavy cream
1/2 teaspoon vanilla extract
1/3 cup strawberry glaze (available in most grocery stores)
2 pints fresh strawberries
4 waffle bowls (available at most grocery stores)
1 can aerosol whipped cream

Place cream cheese in mixing bowl and mix on low speed until smooth. Add powdered sugar, heavy cream and vanilla. Mix on low until combined. Increase speed to medium and continue to whip until mixture is thick and has stiff peaks. Keep filling covered and refrigerated until ready to use.

Remove stems from strawberries and rinse strawberries. Save 4 "perfect" strawberries for garnish. Slice remaining strawberries into halves or quarters depending on size. Mix strawberries with glaze until coated. Do not refrigerate.

Place waffle bowl on a dessert plate. (A small dab of filling underneath will keep the bowl from sliding when served). Fill waffle bowl with 1/2 cup cream cheese filling. Top with 1 cup of fresh strawberry mix. Garnish with whipped cream and a whole strawberry.

Serve immediately.

By following the concept of one country, two systems, you don swallow me up nor I you. — Deng Xiaoping

Also check out

Technorati Tags: restaurant recipes

bakery cafe pecan bar cookies

admin — Sun, 30 Aug 2009 06:34:35 +0000

bakery cafe pecan bar cookies

Bakery Cafe Pecan Bar Cookies

Source: Bakery Cafe at El Pedregal, Boulders Resort, Carefree, Arizona.

Crust
1 1/4 cups unsalted butter
3/4 cup granulated sugar
2 tablespoon heavy cream
2 egg yolks
2 1/2 cups flour

Preheat oven to 350 degrees F. Lightly grease a 15 x 10-inch sheet pan; set aside.

Using an electric mixer, cream together the butter and sugar in a large mixing bowl until smooth. Add 2 tablespoons heavy cream and egg yolks, mixing until smooth. Slowly add flour, mixing until just incorporated. Do not overmix. Press into the prepared sheet pan and bake for 8 to 10 minutes until barely golden. Let cool. Reduce oven temperature to 325 degrees F.

Filling
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup sugar
1/3 cup honey
1/8 cup heavy cream
2 3/4 cups pecan pieces, lightly toasted

In a medium saucepan, melt together the butter, brown sugar, sugar and honey. Bring to a boil and boil for 3 minutes.

Stir in cream and remove from heat. Stir in pecans and pour into the pre-baked cookie shell. Bake at 325 degrees F for 20 to 25 minutes until bubbling on top. Cool and cut into 1 1/2-inch squares.

Makes about 60 squares.

I am the vessel. The draft is Gods. And God is the thirsty one. — Dag Hammarskjld

Also check out

Copycat Chipotle Burrito Bols « elly says opa!

Technorati Tags: copycat recipes, restaurant recipes

el tovar lodge blue cornmeal pancakes

admin — Sun, 30 Aug 2009 05:37:08 +0000

el tovar lodge blue cornmeal pancakes

El Tovar Lodge Blue Cornmeal Pancakes

Source: Los Angeles Times - February 1994 - El Tovar Lodge, South Rim, Grand Canyon, Arizona

1 quart milk
1/2 cup granulated sugar
1 tablespoon baking powder
1 cup blue or yellow cornmeal
1 3/4 cups all-purpose flour
1 cup safflower oil
1 cup egg whites, beaten
2 teaspoons vanilla extract

Blend milk, sugar, baking powder, cornmeal and flour in large bowl. Make well in center of dry ingredients. Add oil, egg whites and vanilla extract. Mix with wire whisk until smooth. Pour by 1/4 cupsful on lightly greased griddle or nonstick skillet and bake until browned underneath. Flip and bake on other side.

Serve with honey, molasses or any syrup.

Each serving contains about: 489 calories; 235 mg sodium; 126 mg cholesterol; 29 grams fat; 49 grams carbohydrates; 9 grams protein; 0.18 gram fiber

We must not measure greatness from the mansion down, but from the manger up. — Jesse Louis Jackson

Also check out

Technorati Tags: restaurant recipes

bobs big boy blue cheese dressing

admin — Sun, 30 Aug 2009 02:48:36 +0000

bobs big boy blue cheese dressing

Bobs Big Boy Blue Cheese Dressing

1/2 cup sour cream
1/2 cup milk
1 cup Kraft mayonnaise
4 ounces blue cheese, crumbled
1/8 teaspoon onion powder

Use electric mixer to combine all ingredients until smooth. Tightly cover and refrigerate. Use within 10 days.

Yield: 2 servings

Source: Gloria Pitzer

A great deal of intelligence can be invested in ignorance when the need for illusion is deep. — Saul Bellow

Also check out

Technorati Tags: restaurant recipes

miss mary bobos key lime pie

admin — Sun, 30 Aug 2009 01:23:20 +0000

miss mary bobos key lime pie

Miss Mary Bobos Key Lime Pie

Posted by GayleL at recipegoldmine.com - May 8, 2001

Source: newschannel5.com - Lynne Tolley/Miss Mary Bobos Friday, April 6, 2001 - Recipe #2689

Lime Filling
4 teaspoons grated lime zest
1/2 cup strained lime juice
4 large egg yolks
1 (14 ounce) can sweetened condensed milk

Graham Cracker Crust
11 full graham crackers, processed to fine crumbs
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

Whipped Cream Topping
3/4 cup heavy cream
1/4 cup confectioners sugar
1/2 lime, sliced paper-thin and dipped in sugar

Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in sweetened condensed milk, then juice; set aside at room temperature to thicken.

For the crust, adjust oven rack to center position and heat oven to 325 degrees F. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well-blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes.

Transfer pan to wire rack; cool to room temperature, about 20 minutes.

Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes.

Return pie to wire rack; cool to room temperature. Refrigerate until well-chilled, at least 3 hours. Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.

For the whipped cream: up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.

We understand death for the first time when he puts his hand upon one whom we love. — Baronne Anne Louise Germaine Necker de Stal Stal

Also check out

Technorati Tags: restaurant recipes

red hawk room chocolate apricot upside-down cake

admin — Sat, 29 Aug 2009 23:16:16 +0000

red hawk room chocolate apricot upside-down cake

Red Hawk Room Chocolate Apricot Upside-Down Cake

Source: Marthe Clark, pastry chef, Freddie?s at Red Hawk and the Red Hawk Room, Sparks, Nevada

For the apricots
1 1/4 cups dried apricots
1 1/2 cups water
1/2 cup granulated sugar
1/2 cup apricot brandy
3/4 cup dark brown sugar
1/4 cup melted butter

Simmer apricots, water, sugar and brandy in large saucepan for about 10 minutes. Drain, reserving about 1/4 cup of cooking liquid. Take 4 tablespoons of the reconstituted apricots and pur?e with poaching liquid in a food processor.

Melt brown sugar and butter together in saucepan until hot and bubbling. Add apricot pur?e and cook together, about 30 seconds. Immediately spread mixture on bottom of 9-inch cake pan well coated with nonstick cooking spray. Arrange remaining apricots in concentric circles atop mixture.

For the cake
1 1/2 cups cake flour
3/4 cup granulated sugar
4 1/2 tablespoons dark cocoa powder
1/8 teaspoon salt
1 1/2 teaspoons baking soda
3/4 cup mayonnaise
3/4 cup cold coffee
3/4 teaspoon vanilla extract

Sift together cake flour, sugar, cocoa powder, salt and baking soda.

In mixing bowl, beat together mayonnaise, coffee and vanilla until thoroughly blended. Gradually add dry ingredients and beat until smooth.

Pour batter over caramel and apricots in cake pan and bake for about 30 minutes in 350 degree F oven, or until inserted wooden pick comes out clean. Let cool for 5 minutes, cover with cake plate and invert. Let cool for 15 minutes more. Serve with fresh whipped cream.

Makes one 9-inch cake.

We were lost and dead in sin. We were by nature objects of Gods wrath. But God Loved us That Love caused Him to do something about our situation. God is rich in mercy, so He made us alive with Christ even when we were dead in transgressions. God acted on His Love for us and saved us by His Grace Grace is the result of the actions of His Love. The remarkable thing about His Grace is that He didn ask us to do anything but believe Him. God didn ask us to perform some great deed. He didn demand obedience from us before He would save us. God made us alive with Christ even when we were dead in transgressions and sins. God is showing the universe he incomparable riches of his grace, expressed in his kindness to us in Christ Jesus. (Ephesians 27) God was Kind to us in Christ because He Loved us. — Mark McGee

Also check out

Technorati Tags: restaurant recipes

cheesecake factory cajun jambalaya pasta

admin — Sat, 29 Aug 2009 21:15:44 +0000

cheesecake factory cajun jambalaya pasta

Cheesecake Factory Cajun Jambalaya Pasta

Source: Cheesecake Factory

4 ounces butter
2 teaspoons Cajun spice mix
1 pound boneless, skinless chicken breasts, cut into small pieces
1 pound fresh linguini pasta
1/2 cup clam juice
2 ounces green bell peppers, cut into thin strips
2 ounces red bell peppers, cut into thin strips
2 ounces yellow bell peppers, cut into thin strips
4 ounces red onions, cut into thin strips
1/2 pound fresh medium shrimp, peeled, deveined, tails removed
1/2 cup diced tomatoes

Place the butter into a saut? pan. Allow the butter to melt slightly. Add the seasoning into the pan and stir together with the melted butter.Add the chicken into the pan and continue to cook until the chicken is about half done.

While the chicken is cooking, carefully place the pasta into boiling water and cook until al dente.

Pour the clam juice into the pan. Add the peppers and onions.Cook for another minute, making sure the vegetables are heated through and the chicken is almost done.

Add the shrimp into the pan. Toss the ingredients together and continue to cook until the shrimp are almost done.

Add the tomatoes into then pan. Continue to cook mixture until both the shrimp and chicken are thoroughly cook through.

Place some pasta into each bowl. Spoon equal portions of the jambalaya mixture into each bowl over the pasta.

Serves 4.

One doesn discover new lands without consenting to lose sight of the shore for a very long time. — Andre Gide

Also check out

Technorati Tags: restaurant recipes

shoneys original strawberry cheesecake

admin — Sat, 29 Aug 2009 12:45:59 +0000

shoneys original strawberry cheesecake

Shoneys Original Strawberry Cheesecake

Posted by CookinMom at recipegoldmine.com May 3, 2001

1/2 cup graham cracker crumbs
1/2 cup granulated sugar
1/4 cup butter or margarine, melted
40 ounces cream cheese
5 eggs
2 egg yolks
1 3/4 cups granulated sugar
1/8 tablespoon all-purpose flour
1/4 cup heavy whipping cream
1 cup fresh strawberries
1 package strawberry glaze

Preheat oven to 400 degrees F (200 degrees C).

Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.

In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth.

Pour batter into prepared pan. Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour.

Let cheesecake cool, then refrigerate.

Mix strawberries and glaze gently. Top pie when ready to serve.

Makes 1 nine-inch pie.

I finally realized that being grateful to my body was key to giving more love to myself. — Oprah Winfrey

Technorati Tags: restaurant recipes

cajun edge catering hurricane

admin — Sat, 29 Aug 2009 09:53:28 +0000

cajun edge catering hurricane

Cajun Edge Catering Hurricane

Source: Cajun Edge Catering, Chandler, Arizona - as published in Arizona Republic 3/28/01

1/2 ounce 151-proof rum
2 ounces dark rum
1/2 ounce Galliano
2 ounces passion fruit punch (or your favorite punch)
2 ounces orange juice
1 ounce pineapple juice

Fill a cocktail shaker with cracked ice. Add all ingredients. Shake well.

Fill a 15-ounce hurricane glass with ice. Pour cocktail mixture over ice. Garnish with an orange slice and a cherry.

Makes 1 serving.

Approximately values per serving: 234 calories, 0 fat, 0 cholesterol, 1 protein, 18 g carbohydrates, 0 fiber, 5 mg sodium, 2 percent calories from fat

Always be nice to your children because they are the ones who will choose your rest home. — Phyllis Diller

Also check out

Technorati Tags: restaurant recipes

olive garden sicilian scampi

admin — Sat, 29 Aug 2009 09:30:16 +0000

olive garden sicilian scampi

Olive Garden Sicilian Scampi

6 pieces fan tail shrimp (uncooked)
1/8 cup olive oil
1 tablespoon onion, finely diced
1/2 teaspoon minced garlic
1/2 cup white wine (Chablis)
1 tablespoon flour (mix with 1 tablespoon water)
2 tablespoons fresh lemon juice
1/4 teaspoon garlic salt
1/2 cup heavy cream
1/4 to 1/3 cup water (only if needed if sauce is too thick)
1/2 cup plus 1 tablespoon asiago cheese, finely shredded
1/4 cup mozzarella cheese, finely shredded
1 tablespoon Romano cheese, finely shredded

Presentation
6 pieces cooked shrimp
4 black olives, sliced
1 green onion (sliced - measure out about 1 tablespoon)
1/4 cup diced tomato
4 slices Italian bread (lightly toasted 4 to 6 inches long x
1 1/2-inches thick, diagonally cut)
1/4 teaspoon crushed red pepper

Heat olive oil in a saucepan, add wine and lemon juice, when mixture starts to boil, place shrimp in pan an cook on medium heat until shrimp curls and they are done. Remove shrimp but leave wine mixture in pan. In the same saucepan add onion and garlic salt, saut? until the onions are transparent. Add flour and water paste, stir and cook until sauce is thick. Pour cream in sauce, stir, add the cheeses one at a time and whisk constantly after each addition. Sauce should be a medium thick consistency and smooth, if sauce is too thick add a little water and whisk. Remove from heat.

Presentation
Place Italian bread on serving tray in an X. Arrange shrimp in the middle of the placed bread. Spoon sauce in the middle of the bread covering the shrimp. Sprinkle with sliced green onions, olives, and tomatoes. Sprinkle crushed red pepper on top. Sprinkle more Parmesan cheese on top if you would like.

Her virtue was that she said what she thought, her vice that what she thought didn amount to much. — Peter Ustinov

Technorati Tags: restaurant recipes

dixie crossroads shrimp soup

admin — Sat, 29 Aug 2009 06:32:54 +0000

dixie crossroads shrimp soup

Dixie Crossroads Shrimp Soup

Source: Dixie Crossroads, Inc., Titusville, Florida

2 quarts water
2 cups potatoes, diced
2 tablespoons powdered chicken base
1 cup celery, chopped
1/2 cup onion, chopped
1 pound rock shrimp, peeled and deveined
About 3 ounces cornstarch
Pepper, to taste

Fill soup pot with the 2 quarts water. Bring to a boil. Add chicken base, celery, onions and potatoes. Continue cooking until vegetables are cooked. Add shrimp. Bring to a boil once again. Thicken soup (as desired) with a mixture of cornstarch and water. Stir until totally dissolved. Slowly add to soup, stirring continuously. Add pepper. Add no salt.

It takes a village to raise a child. — African Proverb

Technorati Tags: restaurant recipes

el tovar lodge chili

admin — Sat, 29 Aug 2009 02:05:46 +0000

el tovar lodge chili

El Tovar Lodge Chili

This chili is a favorite at the El Tovar Lodge at Grand Canyon, Arizona.

1 1/2 filets mignon, diced
1 pound pork loin, diced
1 white onion, finely diced
1 jalape?o pepper, finely chopped
1 tablespoon fresh garlic, finely chopped
3 (12 ounce) cans beer
3 tablespoons chili powder
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon Tabasco sauce
1/2 cup tomatoes, diced
1/2 cup tomato sauce
Salt and pepper, to taste

Saut? the first four ingredients for 5 minutes. Add remaining ingredients. Simmer for 2 to 3 hours on low heat.

Put an individual portion of chili into an oven proof bowl and top with Monterey jack cheese. Run under broiler for a few moments until cheese has melted and is slightly brown.

You should always go to other peoples funerals, otherwise, they won come to yours. — Lawrence Peter Berra

Also check out

Technorati Tags: restaurant recipes

roys restaurant infused hawaiian tropical martini

admin — Sat, 29 Aug 2009 01:11:14 +0000

roys restaurant infused hawaiian tropical martini

Roys Restaurant Infused Hawaiian Tropical Martini

Source: Alina

This is Roys signature drink. Created over a decade ago at the original Roys in Hawaii, the cocktail is featured at all 33 Roys restaurants. For a super cold martini, shake over ice and strain just before serving.

Stack fresh pineapple wedges in a large glass container. Pour vodka over the pineapple, then cover and let sit for about two weeks. The longer it sits the smoother it is. The "drunken" pineapples are not usually served with the Hawaiian Martini, but instead used in sauces by the chefs or in desserts.

If wisdom were offered me with this restriction, that I should keep it close and not communicate it, I would refuse the gift. — Lucius Annaeus Seneca

Also check out

Technorati Tags: restaurant recipes

house of blues burger and seasoning mix

admin — Fri, 28 Aug 2009 22:03:27 +0000

house of blues burger and seasoning mix

House of Blues Burger and Seasoning Mix

Posted by LladyRusty at recipegoldmine.com May 7, 2001

Source: Genny Blake 29 Mar 2001 07:12:11 0800 - Copycat Recipe Archive

3 pounds ground Angus beef
6 brioche rolls (or your favorite rolls)
6 teaspoons House of Blues Seasoning Mix (recipe follows)
Lettuce
Tomato slices
Onion Slices
Your favorite cheese

House of Blues Seasoning Mix
1/4 cup kosher salt
1 tablespoon granulated garlic
1 tablespoon plus 1 teaspoon granulated onion
1 tablespoon basil
1 tablespoon thyme
1 tablespoon oregano
1 tablespoon black pepper

In a large bowl, mix 6 teaspoons House of Blues seasoning with ground beef (1 teaspoon per 8 ounces of beef). Form ground beef into six 8-ounce patties. Grill burger to desired temperature. Toast roll. Top with lettuce, tomato, and onion and cheese.

Servings: 6

Tis an ill wind that blows no minds. — Malaclypse the Younger

Also check out

Technorati Tags: restaurant recipes

tasty baked salmon

admin — Fri, 28 Aug 2009 14:19:02 +0000

tasty baked salmon

Tasty Baked Salmon

1 (1 pound) can salmon
1 cup sour cream
1/2 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 450 degrees F.

Drain salmon; place in 9-inch pie plate. Pour sour cream over salmon. Sprinkle with salt and pepper. Bake 20 to 30 minutes or until cream becomes thick and has a few brown patches.

Serve with lemon quarters.

I have my faults, but changing my tune is not one of them. — Samuel Beckett

Also check out

Timbale de Merlan aux Epinards | Ch V – How to Make Soufflés …

Technorati Tags: fish recipes, fish

Crunchy Almond Shrimp

admin — Fri, 28 Aug 2009 07:58:19 +0000

Crunchy Almond Shrimp

1 pound (31-40 count) shrimp
2 eggs
1/4 cup cream
1/2 cup flour
2 minced cloves garlic (or garlic powder)
1/2 teaspoon ground ginger
Few dashes hot pepper sauce
1 cup crushed blanched almonds
Cooking oil

Mix together in a bowl eggs, cream, flour, garlic, ginger and hot pepper sauce.

Peel, devein and butterfly shrimp. Dip shrimp in batter to coat and place on a piece of wax paper. Spread crushed almonds on plate and roll shrimp in almonds.

Fry shrimp in deep fryer until golden in color. May be eaten hot or cold dipped in your favorite sauce.

In charity there is no excess. — Francis Bacon

Also check out

Technorati Tags: shrimp

Hot Cumberland Sauce

admin — Thu, 27 Aug 2009 23:11:17 +0000

Hot Cumberland Sauce

1 ts Dry mustard

1 tb Brown sugar

1/2 ts Powdered ginger

1/8 ts Cayenne

1/4 ts Salt

1/4 ts Ground cloves

1 1/2 c Port wine

1/2 c Raisins; optl

2 ts Cornstarch

2 tb Cold water

1/4 c Red currant jelly

1 tb Grated orange rind

1 tb Grated lemon rind

1/4 c Orange juice

2 tb Lemon juice

Combine the first seven ingredients and the raisins, if used, in a sauce pan and bring to a simmer for 5 min. Make a slurry of the cornstarch and water and add; simmer another two minutes until sauce thickens. Add the remaining ingredients and stir together. Serve with game, ham, roasts and tongue.

The best education in the world is that got by struggling to get a living. — Wendell Phillips

Also check out

Technorati Tags: sauces

z tejas grill breakfast quesadillas

admin — Thu, 27 Aug 2009 23:06:29 +0000

z tejas grill breakfast quesadillas

Z Tejas Grill Breakfast Quesadillas

Source: Chef Leo Madrigal, Z Tejas Grill, Phoenix, Arizona - azfamily.com

3 eggs, whipped
2 ounces sausage, cooked and chopped
2 ounces bacon, cooked and chopped
2 ounces salsa fresca
2 ounces potatoes, fried and chopped
2 ounces jack cheese, grated
1 (9-inch) flour tortilla
1 cup sour cream
2 ounces chipotle peppers
2 ounces milk

In a food processor, combine chipotle peppers, sour cream and milk; process until peppers have been finely chopped. Pour mixture through a sieve. Set aside.

Brush a large nonstick skillet with butter or oil. Place skillet over medium heat. Add sausage, bacon and potatoes; heat 30 seconds. Add eggs; cook until almost done. Add salsa fresca; continue cooking until eggs are done.

Butter one side of the flour tortilla. Add egg mixture and jack cheese to tortilla fold over to crisp up. Cook tortilla on each side until crisp.

Serve with sour cream mixture.

The right to be let alone is indeed the beginning of all freedom. — William Orville Douglas

Also check out

Technorati Tags: restaurant recipes

pascal manales pepper shrimp

admin — Thu, 27 Aug 2009 08:21:40 +0000

pascal manales pepper shrimp

Pascal Manales Pepper Shrimp

This is a dish made famous by Pascal Manales restaurant on Napolean Avenue in New Orleans. It was known as "Barbecued Shrimp."

5 pounds large shrimp (7 pounds with head on)
1 pound butter
1/2 cup freshly-ground black pepper

Rinse and drain shrimp and place them, unpeeled, in a single layer in a large shallow baking pan. Cut each stick of butter in two to make eight pieces and place on top of the shrimp. Grind peppercorns in a spice grinder or blender to make 1/2 cup and sprinkle the pepper evenly over the shrimp. Bake at 350 degrees F for 45 minutes, turning the shrimp at least twice to absorb the pepper-butter on all sides.

Serve directly from the pan with a loaf of sliced French bread so that guests can peel the shrimp as they go and sop up the sauce with hunks of bread. Provide a platter of hot washcloths, also.

Serves 4 to 8.

My personal hobbies are reading, listening to music, and silence. — Edith Sitwell

Also check out

Technorati Tags: restaurant recipes

chaya brasserie spicy louisiana shrimp soup

admin — Wed, 26 Aug 2009 02:40:15 +0000

chaya brasserie spicy louisiana shrimp soup

Chaya Brasserie Spicy Louisiana Shrimp Soup

Source: Los Angeles Times - Chaya Brasserie, Los Angeles, California

Chile Paste
3 dried pasilla peppers
2 tablespoons dry white wine
Water

Place peppers in small saucepan. Add wine and 1/4 cup water. Bring to a boil and simmer until peppers have softened, 2 to 3 minutes. Pour in blender. Add 2 tablespoons water and blend until fairly smooth, 10 seconds. Add 2 to 3 tablespoons water if needed to reach desired consistency. Strain into small bowl. Set aside. Makes 1/4 cup.

Shrimp Stock
1/4 cup olive oil
1/2 onion, diced
1 small carrot, diced
2 stalks celery, diced
1/4 cup tomato paste
1/2 pound medium shrimp
2 tablespoons brandy
2 tablespoons dry white wine
8 cups chicken stock

Heat oil in large saucepan over medium heat. Add onion, carrot and celery and saut? until softened, 5 to 6 minutes. Add tomato paste and cook, stirring, 2 to 3 minutes. Add shrimp. Saut? until shrimp is cooked, 1 to 2 minutes. Add brandy and wine and bring to boil. Cook until alcohol has burned off, 1 to 2 minutes, then add stock and return to boil. Reduce heat and simmer 45 minutes. Strain stock and reserve; discard vegetables and shrimp.

Assembly
1 tablespoon olive oil
1 red onion, diced
1/4 pound banana squash, diced
2 tablespoons Chile Paste
1/2 cup Arborio rice
Shrimp Stock
1 cup ranchero cheese, crumbled
2 tablespoons whipping cream
12 large shrimp, peeled and deveined
2 eggs, lightly beaten
Salt

Heat oil over medium heat and add onion. Saut? until softened, 2 minutes. Add squash and Chile Paste. Saut? a few minutes to heat. Add rice and Shrimp Stock. Cook and stir occasionally 30 minutes.

Add cheese, whipping cream and shrimp. Cook 10 seconds, then add eggs. Add salt to taste and stir well.

Yields 6 servings.

Each serving: 291 calories; 1,258 mg sodium; 117 mg cholesterol; 14 grams fat; 18 grams carbohydrates; 19 grams protein; 0.49 gram fiber

Never explain–your friends do not need it and your enemies will not believe you anyway. — Elbert Hubbard

Also check out

Technorati Tags: restaurant recipes

Dom Yam Gung (Thai Shrimp Soup)

admin — Mon, 24 Aug 2009 15:32:40 +0000

Dom Yam Gung (Thai Shrimp Soup)

6 Peppercorns

3 Lemon grass, stalks

3 Ginger, siamese, slices

3 tb Lime juice

2 Chilies, red, minced

8 Coriander roots

4 c Fish stock

2 c Shrimp, uncooked

3 tb Fish sauce (nam pla)

2 tb Coriander, chopped

The red chilies are also known as “prik khee nu”. Puree peppercorns and coriander roots. Trim root and tough layers from lemon grass. Thinly slice first six inches. Bring 2 c. of stock to boil. Add coriander paste and simmer while adding lemon grass, ginger and shrimp. Stir in remaining stock and bring to boil. Season with lime juice, fish sauce and chilies. Sprinkle servings with chopped coriander.

It is proof of a base and low mind for one to wish to think with the masses or majority, merely because the majority is the majority. Truth does not change because it is, or is not, believed by a majority of the people. — Giordano Bruno

Also check out

ISKAndals.com » Accidental Seafood Soup

Technorati Tags: Seafood

olive garden tortellini do forni

admin — Mon, 24 Aug 2009 07:19:53 +0000

olive garden tortellini do forni

Olive Garden Tortellini do Forni

Posted by dizzybreez at recipegoldmine.com May 4, 2001

Source: Olive Garden Restaurants

1 1/4 pounds cheese tortellini, cooked
Chopped fresh parsley
Freshly-grated Parmesan cheese

Tomato Basil Cream Sauce
1/4 cup olive oil
2 large garlic cloves, minced
2 cups peeled crushed drained plum tomatoes
1 chicken bouillon cube, mashed
4 teaspoons dried basil
2 teaspoons chopped fresh parsley
1/4 teaspoon freshly-ground black pepper
2 cups heavy cream
4 tablespoons freshly-grated Parmesan cheese

Have tomatoes in chunky pieces. Blend bouillon with basil, parsley and pepper into the tomatoes. Saut? the garlic in olive oil until just white. Add to the sauce and bring just to a simmer.

When sauce is hot, add the cream to a non-aluminum skillet and bring to a slow boil and add the hot tomato sauce and cheese. Stir well and blend the tortellini into the pan of tomato basil cream sauce. Serve, topped with parsley and cheese.

Yields 4 servings.

Prosperity is only an instrument to be used, not a deity to be worshipped. — Calvin Coolidge

Also check out

Technorati Tags: restaurant recipes

castaldis chicken marsala

admin — Mon, 24 Aug 2009 05:22:56 +0000

castaldis chicken marsala

Castaldis Chicken Marsala

Posted by LladyRusty at recipegoldmine.com 6/12/01 1:51:32 pm

Source: Castaldis - 13NEWS Lunchbreak May 23, 2001

6 ounces Marsala Sauce
4 ounces marinated portabella mushrooms (marinate
in balsamic vinegar and garlic), sliced
6 ounces scaloppini chicken (lightly breaded and fried)
1 ounce roasted garlic cloves
2 ounces Marsala wine

Marsala Sauce
Olive oil
Sliced button mushrooms
Shallots
Marsala wine
Butter
Demi-glaze or veal stock

Heat 1 ounce of butter and oil in a saut? pan. Place the chicken, lightly breaded, in the pan until cooked through. Place the portabellas, sliced, and the roasted garlic with a squirt of Marsala wine in the same pan. Add the prepared Marsala Sauce and cook until hot. Serve over pasta and vegetables.

A man desires praise that he may be reassured, that he may be quit of his doubting of himself he is indifferent to applause when he is confident of success. — Alec Waugh

Also check out

Technorati Tags: restaurant recipes

camelback inn anniversary bars

admin — Mon, 24 Aug 2009 00:03:54 +0000

camelback inn anniversary bars

Camelback Inn Anniversary Bars

Source: Camelback Inn, Phoenix, Arizona

1 cup butter, soft
1/2 cup granulated sugar
2 1/2 cups brown sugar
4 eggs, separated
2 cups flour
24 ounces semisweet chocolate chips
1 tablespoon water
1 tablespoon vanilla extract
Dash of salt

Cream butter with white sugar and 1/2 cup of the brown sugar. Add 2 egg yolks, flour, vanilla extract and a dash of salt. Mix well. Pat evenly on bottom of buttered and floured 16 x 8-inch baking dish. Sprinkle with chocolate chips.

Beat 4 egg whites until stiff enough to hold a peak. Slowly beat in the remaining brown sugar. When glossy and smooth, spread over chips. Bake 30 to 35 minutes in oven preset to 350 degrees F.

Cut into small squares.

If you want others to be happy, practice compassion. If you want to be happy, practice compassion. — The Dalai Lama

Also check out

Technorati Tags: restaurant recipes

malees thai bistro and sushi bar panang curry

admin — Sun, 23 Aug 2009 20:32:42 +0000

malees thai bistro and sushi bar panang curry

Malees Thai Bistro and Sushi Bar Panang Curry

Source: Chef Deirdre Pain - Malees Thai Bistro and Sushi Bar, Phoenix, Arizona - azfamily.com

4 ounces chicken, beef, pork or seafood
1 tablespoon panang curry
1 teaspoon granulated sugar
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 cup coconut milk
1/2 cup mixture of sliced carrots and bell peppers
1/2 cup chicken broth

Combine ingredients in a large saut? pan or wok. Cook over medium heat until meat is thoroughly cooked and the sauce has slightly thickened.

My goal is simple. It is the complete understanding of the Universe. — Stephen William Hawking

Also check out

Technorati Tags: restaurant recipes

el torito carrots en escabeche

admin — Sun, 23 Aug 2009 15:38:34 +0000

el torito carrots en escabeche

El Torito Carrots en Escabeche

Source: El Torito Executive Chef Pepe Lopez

1 cup water
1/2 cup Italian vinaigrette
2 carrots, cut in angled slices
1 teaspoon salt
1 teaspoon dried oregano
1 tablespoon juice from canned jalapenos

Place ingredients in suitable saucepan, and bring to a quick boil. Remove from fire and cool.

The instinct to command others, in its primitive essence, is a carnivorous, altogether bestial and savage instinct. Under the influence of the mental development of man, it takes on a somewhat more ideal form and becomes somewhat ennobled, presenting itself as the instrument of reason and the devoted servant of that abstraction, or political fiction, which is called the public good. But in its essence it remains just as baneful, and it becomes even more so when, with the application of science, it extends its scope and intensifies the power of its action. If there is a devil in history, it is this power principle. — Mikhail Aleksandrovich Bakunin

Also check out

Technorati Tags: restaurant recipes

hometown buffet/old country buffet spinach marie

admin — Sun, 23 Aug 2009 05:51:08 +0000

hometown buffet/old country buffet spinach marie

Hometown Buffet/Old Country Buffet Spinach Marie

Source: Former manager

1 (10 ounce) package frozen chopped spinach
4 beaten eggs
1/4 teaspoon salt
1/8 teaspoon pepper
2 3/4 cups heavy cream
2 cups mild Cheddar cheese, shredded
1 cup fine dry bread crumbs
Paprika

Butter a 9-inch glass pie plate or a 9-inch square dish well.

Thaw and drain spinach.

Beat the eggs well and beat in the salt, pepper and cream. Stir in the spinach and cheese. Pour into dish. Top with 1/4 to 1 cup of the crumbs and sprinkle generously with paprika. Dot the top with 2 tablespoons butter. Bake at 375 degrees F for 35 to 50 minutes (start checking at 35 minutes). Don?t over-bake.

If I can stop one heart from breaking, I shall not live in vain. — Emily Dickinson

Also check out

Technorati Tags: restaurant recipes

hot spiced butter sauce

admin — Sat, 22 Aug 2009 23:51:34 +0000

hot spiced butter sauce

Hot Spiced Butter Sauce

3/4 cup (1 1/2 sticks) butter
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
3 tablespoons chili sauce
1 drop hot pepper sauce
2 tablespoons lemon juice

Melt butter; add remaining ingredients. Heat just until bubbly.

Pour over cooked fish sticks or fish fillets. You may also use this as a broiling sauce.

Makes about 1 cup.

Talking much about oneself can also be a means to conceal oneself. — Friedrich Nietzsche

Also check out

Tuna fish recipes and tips to transform this inexpensive canned

Technorati Tags: sauces for fish recipes

kfc coleslaw (fat free version)

admin — Sat, 22 Aug 2009 23:41:59 +0000

kfc coleslaw (fat free version)

KFC Coleslaw (fat-free version)

1 cup fat-free Miracle Whip
1/4 cup granulated sugar
8 cups cabbage, finely minced
1/4 cup carrot, shredded then minced
2 tablespoons minced onion

Combine Miracle Whip with sugar in a large bowl. Mix well with electric beater until sugar is dissolved. Add cabbage, carrot and onion and toss well. Be sure cabbage and carrot are chopped into very small pieces, about the size of rice. Cover and chill for at least 2 hours before serving.

Makes 8 servings.

If you live long enough, the venerability factor creeps in first, you get accused of things you never did, and later, credited for virtues you never had. — I. F. Stone

Also check out

Technorati Tags: restaurant recipes

oyster sauce

admin — Sat, 22 Aug 2009 22:40:26 +0000

oyster sauce

Oyster Sauce

12 oysters, finely chopped
1 cup oyster liquid
3 tablespoons soy sauce

Mix oysters and oyster liquid in a saucepan. Bring to a boil, and simmer for 30 minutes. Strain through a fine sieve, then add soy sauce.

Indolence is a delightful but distressing state we must be doing something to be happy. — Mahatma Gandhi

Also check out

Thai Fish Cakes - Tod Mun

Technorati Tags: asian recipes, sauces, sauces & ingredients

tony romas corn fritter casserole

admin — Sat, 22 Aug 2009 22:30:24 +0000

tony romas corn fritter casserole

Tony Romas Corn Fritter Casserole

2 boxes Jiffy Corn Bread Mix
1 (15 ounce can) can whole kernel corn, drained
2 eggs, beaten
2/3 cup milk
1/2 cup onions, finely diced
1/2 cup green bell pepper, finely diced
2 tablespoons butter
3 chicken bouillon cubes
1 1/3 cups warm water
3 tablespoons melted butter
Salt to taste
Freshly ground pepper to taste

Mix together the Jiffy mix, corn, eggs and milk.

Coat the bottom of a nonstick skillet with vegetable oil. Heat skillet to medium-high. Drop a spoonful of corn fritter mix into skillet. Cook on each side until lightly golden. Place on a paper towel to drain. Add more oil as needed to complete frying all the corn fritters.

Melt 2 tablespoons butter in a skillet over medium low heat. Saut? onions and bell pepper until onions are transparent. Remove skillet from heat.

Place chicken bouillon cubes in 1 1/3 cups water and dissolve.

Preheat oven to 350 degrees F.

Crumble corn fritters into a large bowl. Add saut?ed onions and bell peppers. Add 3 tablespoons melted butter. Pour dissolved chicken bouillon and water mixture over corn and saut?ed vegetables and mix well. Place mixture in well greased 8-inch square baking pan and cover with aluminum foil. Bake for 20 to 25 minutes. Remove foil and return to oven for 10 to 15 minutes.

Perfect valour consists in doing without witnesses that which we would be capable of doing before everyone. — John Fitzgerald Kennedy

Also check out

Copycat Chipotle Burrito Bols « elly says opa!

Technorati Tags: copycat recipes, restaurant recipes