Teriyaki Vegetable Stir Fry
What you will need: Carrot- 1 large sliced Red Onion- 1 medium sliced Red Cabbage- 1 cup shredded Shiitake Mushrooms- 1 ½ cups sliced Snow Peas- 1 cup sliced or whole Red Pepper- 1 sliced- remove stem and seeds Canola oil PGI Teriyaki Sauce Scallions- sliced (garnish) Sesame Seeds (garnish) Cooked Rice (optional) Cooking Instructions:… (read more)
Shrimp Scampi
8 ounce(s) fresh shrimp 8 ounce(s) angel hair pasta, uncooked 3/4 cup(s) sliced fresh mushrooms 1/3 cup(s) chopped green onions 2 2/3 floz dry white wine 1 clove garlic, minced 2 tablespoon(s) reduced-calorie stick margarine 1/8 cup(s) flour 1 cup(s) skim milk 5 1/3 tablespoon(s) sour cream 1/2 teaspoon(s) paprik PREPARATION INSTRUCTIONS Cook pasta according to package directions, omitting salt. Drain well. Set aside and keep warm. Combine mushrooms, green onions, white wine and garlic in… (read more)
Crab Stuffed Mushrooms
Ingredients: 20 large mushrooms 2 eggs, beaten Italian dressing 1/4 cup mayonnaise 1/4 cup onion, minced 8 oz. crabmeat, well picked 3/4 cup fresh breadcrumbs 1 tsb lemon juice Directions Marinate mushrooms in Italian dressing: drain. Combine crabmeat, a half cup of breadcrumbs, eggs, onion, and lemon juice. Fill mushrooms. Top with remaining breadcrumbs:… (read more)
Spicy Chili
Ingredients For Dressing: 3 lbs. lean ground beef 12 oz. dry pinto beans, soaked in water overnight 1/4 cup olive oil 6 tbsp chili powder 3 tsp salt 1 tbsp sugar 10 cloves chopped garlic 1tsp cumin 1tsp oregano 1 tsp cayenne red pepper 3 tbsp paprika 3 tbsp flour 6 tbsp yellow corn meal… (read more)
Lobster Mashed Potatoes
8 Large Russet Potatoes 2 Quarts of Rockport Lobster Bisque (heat while cooking potatoes) Serves 8-12 people Peel potatoes and cut into 1 inch cubes or smaller. Boil 6 qts of water in a large pot. Make sure the water covers the potatoes. Boil the potatoes for 35 minutes until the potatoes are tender. Check… (read more)
Southern – Style Catfish Chowder
CATFISH STOCK (MAKES ABOUT 5 CUPS) 2 YELLOW ONIONS, FINELY CHOPPED 5 MEDIUM POTATOES, DICED 2 TEASPOONS SALT 1/4 TEASPOONS GROUND BLACK PEPPER 1/4 TEASPOON CAYENNE 1 TABLESPOON LEMON JUICE 1 CUP CREAM 2 POUNDS CUBED CATFISH FILETS 1 14.5 OUNCE CAN DICED TOMATOES WITH CHILIS IN A SAUCE PAN MIX TOGETHER CATFISH STOCK… (read more)
Fresh Crab Salad
2 Tbs. white wine vinegar 1/4 cup fresh lemon juice 2 Tbs.cold water 1/2 tsp. sugar 1tsp.Kosher salt 2 pinches of finely ground celery seeds 1 large rib of celery(3/4 cup), halved lengthwise and sliced very thinly 2Tbs.soup cream 1Tb. mayonnaise 1Tb. fresh chives 8 ounces blue crab meat (jumbo lump) Fresh ground pepper Paprika,… (read more)
Boston Brown Bread
3/4 cup molasses 3/4 cup seedless raisins 2 cups buttermilk 1 cup yellow corn meal 1 cup whole-wheat flour 1 cup of rye flour 3/4 teaspoon baking soda 1 teaspoon salt 1 tablespoon softened butter Makes 2 5 1/2-by 3 inch loaves — Also need 2 NO. 2 tin cans. In a deep bowl, beat… (read more)
Cod Fritters
3/4 pound salt-dried cod 1 1/4 cups all purpose flour 1 large egg olive oil for frying salt Begin with soaking the cod the day before you plan to use it.Drain excess water, remove bones, and skin and cut into fillets. Mix 1 eggs,salt, and as much flour as needed to make a thick… (read more)
Finger lickin’ Remoulde Sauce
1 1/2 cup of salad dressing or mayonnaise 2 hard cooked egg yolks, sieved 2 tablespoons minced fresh parsley 1 tablespoon paprika 1 tablespoon dried chervil 2 cloves of garlic 2 tablespoons white vinegar 1 1/2 tablespoons Creole mustard 1 tablespoon Worcestershire sauce Dash of hot sauce Yeild 1 3/4 cups. Combine all ingredients. Cover… (read more)