Prodigy Guest Chefs Cookbook

Confetti Macaroni & Tuna Salad

3/4 cup mayonnaise -- non-fat

2 tablespoon lemon juice from 1 concentrate

3 cup macaroni shells -- cooked & 1 warm

3 hard-boiled egg -- chopped 7 oz can tuna in oil -- drained flaked 1 or 1 1/2 cups cubed chicken 1 or ham

1 or cheddar cheese 1 cup celery -- chopped 1/4 cup green bell pepper -1 chopped

1 cup frozen green peas -- thawed 3 tablespoon pimiento -- chopped 1 teaspoon basil leaves 1 teaspoon sugar 1/2 teaspoon salt 1 lettuce

In large bowl, combine mayonnaise and lemon juice; mix well. Stir in macaroni, eggs, tuna, celery, bell pepper, peas, pimiento, basil leaves, sugar and salt. Cover; chill thoroughly. Serve on lettuce.

Recipe By :

Cooked Clams

4 clams in shells 1/4 cup water

1. Scrub and rinse clams, suitable for steaming (about 1 1/2" wide). in a 1 1/2 quart pan, bring water to a boil. Add clams; cover and simmer until they open, about 5 minutes.#

2. Or, to cook in a microwave oven, place clams in a microwave-safe 1 quart container. Cover with plastic wrap and cook at full power (100 percent), checking every 30 seconds, until clams open, 2-3 minutes total.#

3. Remove the clams as they open; continue cooking until all are open. (If a clam doesn't open, discard it and cook another.) Use clams warm or cool. Reserve 1/4 cup of the cooking liquid.

Coquilles St. Jacques Au Gingembre (Scallops

6 oz puff pastry 1 egg; lightly beaten 1/2 cup sauternes 1 shallot; minced

1 1/2 teaspoon minced fresh ginger

10 oz bay scallops or- sea scallops, halv; ed (horizo

3 tablespoon whipping cream

3/4 cup unsalted butter; chilled, cut into small

1 salt

1 freshly ground pepper

2 teaspoon fresh lemon juice or to taste 2 green onions; sliced -or- leek, in 1/4

Preheat oven to 450 F. Roll out puff pastry into 10-inch circle 1/4 inch thick. Place on baking sheet and cut out 8-inch circle from center, discarding excess pastry. Brush with egg. Cut concentric circle 1 inch from edge and halfway through pastry. Chill pastry 10 minutes. Bake 15 minutes, reduce heat to 350 F and continue to bake until pastry is golden brown, about 15 to 20 minutes. Return oven temperature to 450 F. Carefully lift off pastry cover formed by concentric circle and gently remove moist dough inside shell. Combine wine, shallot and ginger in medium saucepan and bring to boil over medium heat. Add scallops and cream and cook 1 to 2 minutes. Remove scallops using slotted spoon. Increase heat to medium-high and cook liquid until reduced to 2 tablespoons, adding any juices drained from scallops. Whisk in all but 1 teaspoon butter 1 piece at a time. Season with salt and pepper. Add lemon juice. Set sauce aside. Melt remaining 1 teaspoon butter in small skillet over high heat. Add green onion and cook 30 seconds. Set aside. Stir scallops into sauce and heat through. Reheat pastry shell and lid in oven for 2 minutes. To serve, place pastry shell on heated platter and fill with scallop mixture. Sprinkle with green onion and top with pastry lid.

Coriander Fish (Bharia Machli)

4 lb sole, flounder, rock cod, or 1 other white f 8 cloves garlic 3 hot chillies 1 inch ginger

1 medium bunch coriander 1 tablespoon coriander seeds 1 teaspoon brown sugar 1 teaspoon turmeric 1/2 teaspoon black mustard 1/2 teaspoon fenugreek seeds

1 tablespoon salt 1/2 cup lemon juice 1/2 cup vegetable oil

2 cup chopped onion

1 cup chopped tomato 1/2 teaspoon garam masala

1. Wash and pat dry fish. Sprinkle 1t salt inside and set aside. Preheat oven to 400f 2. Blend garlic, chili, ginger, 1/2 the corriander, corriander seeds, brown sugar, turmeric, mustard seeds, fenugreek seeds, salt and lemon juice till it all becomes a smooth paste (add some water if needed.) 3. Fry onions till they are soft and golden brown. 4. Add the blended masala and cook till most of the liquid is gone and it starts to leave the sides of the pan. 5. Add the tomatoes and Garam Masala. Fry for 2 minutes more and remove. 6. Coat one side of fish, stuff 1 1/2 cups inside. Close opening, spread the rest of the masala over it. Cover tightly and bake for about 25 minutes. 7. Grill for 1 or 2 minutes in broiler and sprinkle the remaining coriander.

Recipe By : Somesh Rao

Corn & Crab Chowder

4 tablespoon unsalted butter 1 medium onion, chopped 1 clove garlic, chopped 3 cup fresh corn kernels 1/4 cup water

1 1/2 tablespoon cornstarch

2 cup whole milk

3/4 cup lump crabmeat, about 4 ounces

1 cup whipping cream

2 poblano chili peppers, roasted and; diced

1 canned chipotle chili pepper, diced

Salt to taste Chopped fresh thyme or cilantro

Melt 2 Tbsp. butter in a large saucepan. Add onion and garlic and cook over medium heat, stirring often until soft, 7 to 8 minutes. Transfer to a blender and add corn kernels, water and cornstarch. Blend until smooth.

Melt remaining butter in same pan. Add puree, and cook over medium heat, stirring constantly, until mixture thickens, 3 to 4 minutes. Add milk and heat to a simmer. Cover partially and simmer 15 minutes, stirring often.

Strain soup, pressing on solids to remove as mush liquid from the corn as possible. Return strained mixture to pan, and add crab, cream, poblano chilies, chipotle chili and salt. Heat to a simmer. Serve hot, garnished with thyme or cilantro. Makes 4 cups

From: Asbury Park Press 08/12/92 Shared By: Pat Stockett

Corn And Crab Chowder

4 tablespoon unsalted butter 1 medium onion, chopped 1 clove garlic, chopped 3 cup fresh corn kernels 1/4 cup water

1 1/2 tablespoon cornstarch

2 cup whole milk

3/4 cup lump crabmeat, about 4 ounces

1 cup whipping cream

2 poblano chili peppers, roasted and; diced 1 canned chipotle chili pepper, diced

Salt to taste Chopped fresh thyme or cilantro

Melt 2 Tbsp. butter in a large saucepan. Add onion and garlic and cook over medium heat, stirring often until soft, 7 to 8 minutes. Transfer to ablender and add corn kernels, water and cornstarch. Blend until smooth.

Melt remaining butter in same pan. Add puree, and cook over medium heat, stirring constantly, until mixture thickens, 3 to 4 minutes. Add milk and heat to a simmer. Cover partially and simmer 15 minutes, stirring often.

Strain soup, pressing on solids to remove as mush liquid from the corn as possible. Return strained mixture to pan, and add crab, cream, poblano chilies, chipotle chili and salt. Heat to a simmer. Serve hot, garnished with thyme or cilantro. Makes 4 cups

From: Asbury Park Press 08/12/92 Shared By: Pat Stockett

Crab And Corn Cakes

1 cup corn

2 cloves garlic,chopped

1 teaspoon dijon mustard 1 egg

1 teaspoon worcestershire sauce 1/2 cup crab

1/2 cup flour

2 green onions, chopped

Blend 1/2 c corn, garlic, worcestershire sauce, mustard and egg in blender until smooth. Add remaining corn, crab, onions and enough flour to make thick mixture. Fry in skillet. To make low-fat and high fiber, use 2 egg whites instead of whole egg and substitute oat flakes for flour.

Crab Stuffed Mushrooms # 2

20 large mushrooms

1 italian dressing

8 oz crabmeat, well picked 3/4 cup fresh breadcrumbs

2 eggs, beaten

1/4 cup mayonnaise 1/4 cup onion, minced 1 teaspoon lemon juice

Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a half-cupof breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes. Yields 20 appetizers or 4 main course servings.

Cream Of Oyster Stew

4 tablespoon butter 1/2 cup chopped celery 1/2 cup chopped onion 1/2 cup diced carrots 1/4 teaspoon white pepper 1 oyster liquor

1 10-12 oz can cream of mushroom soup

1/2 cup milk

1/4 cup chopped parsley

1 pint maryland oysters, standards

Cream of Oyster Stew

Melt butter in a 2 quart saucepan. Saute celery, onion, and carrots in melted butter for 5 minutes. Add white pepper and liquor that has been drained from oysters. Add mushroom soup and milk; stir until smooth. Heat to low simmer.

Add parsley and oysters. Heat until oysters are plump and begin to ruffle.

Serve immediately. Makes 5 cups total. 4 servings of 1 1/4 c each.

Suggestion: Add a splash of sherry right before serving.

Creamed Flounder Tarragon

2 tablespoon butter or margarine 1/2 cup chopped onion 1/2 teaspoon dried tarragon leaves 8 oz can sliced mushrooms 1 cup sour cream 2/3 cup light cream 1 1/2 teaspoon paprika 1 teaspoon salt 1 tablespoon flour

1/2 tablespoon dried parsley flakes 1 1/2 lb flounder fillets

1. In a medium-sized, heat-resistant, non-metallic skillet. melt butter in Microwave Oven 30 seconds. Add chopped onion and heat, uncovered, in Microwave Oven 3 minutes, or until onion is soft. 2. Add tarragon leaves and mushrooms to onions and heat. covered, in Microwave Oven 3 minutes. 3. In a small bowl, combine sour cream, light cream, paprika. salt and flour. Add to onion-mushroom mixture. Heat, uncovered. 2 minutes in Microwave Oven. Stir. Heat, uncovered, an additional minute in Microwave Oven. 4. In a buttered, 3-quart, heat-resistant, non-metallic baking dish, pour half of the mushroom sauce. Arrange fillets on top. Spoon remaining mushroom sauce over fish. Sprinkle with parsley flakes. 5. Heat, uncovered, in Microwave Oven 7 minutes, or until fish flakes easily with a fork.

Creamed Lobster & Clams

2 green onions, sliced

3 tablespoon butter 3 tablespoon flour 1/2 teaspoon salt

1/8 teaspoon cayenne

3 tablespoon dry white wine

1/2 cup cooked lobster

1/2 cup cooked clams, minced

1 pastry shells

1 can mushrooms (4 1/2oz) drained

In a saucepan, saute onion in butter until tender. Blend in flour, salt and cayenne. Add the half and half all at once. Cook, stirring constantly, until mixture is thick and bubbly. Add the wine, clams, lobster and button mushrooms. Heat through and serve in warm pastry shells.

Creamed Oysters

24 oysters

2 tablespoon butter 1/8 teaspoon pepper 1/2 teaspoon salt 1 tablespoon cracker crumbs 1/2 pint cream

1 1/2 oz wine, sherry 1/8 teaspoon mace

2 bay leaves

1 pint water, boiling

Scald and drain oysters. Put oyster water in saucepan with butter, mace, bay leaves, salt and pepper. Bring to a boil, then add cracker crumbs, cream and sherry. Boil and add oysters, cook two minutes more. Serve on toast.

Creamed Salmon In Rice Ring

1 tablespoon minced onions

1 tablespoon butter

2 tablespoon flour

1 can mushroom soup 3/4 cup beer

1/2 teaspoon salt dash pepper

1 lb can salmon, flaked

2 hard-cooked eggs, diced

1 cup rice

2 cup water

2 tablespoon butter 2 pimentos, cut in strips

Cook onion in butter until lightly browned; add flour and blend. Gradually add mushroom soup and beer. Cook over low heat until thickened, stirring constantly. Season with salt and pepper. Add flaked salmon and diced hard-cooked eggs.

Cook rice. Add 2 TBS butter and blend with fork; pack into buttered ring mold and turn out on hot serving plate. Fill rice ring with salmon mixture. Garnish with pimento or watercress.

From the files of Al Rice, North Pole Alaska. Feb 1994

Creamed Scallops In Wine Sauce (Coquilies St.

1/2 lb frozen scallops 1 tablespoon butter or margarine 1 tablespoon finely chopped onion 1 1/2 teaspoon lemon juice 1/4 teaspoon salt

1 few leaves dried marjoram, crushed

1 dash paprika

6 tablespoon white wine

4 oz can mushroom stems & pieces, drain; e, d 3 tablespoon butter or margarine

2 tablespoon flour 1/2 cup heavy cream

1 teaspoon finely chopped parsley

1. If scallops are frozen, partially defrost according to package directions. 2. In a deep, 1 1/2-quart,heat-resistant, non-metallic casserole place the 1 tablespoon butter or margarine and onion. Heat, uncovered. in Microwave Oven 1 minute or until onion is tender. 3. Add scallops. lemon juice, salt, marjoram, paprika and wine. Stir to combine. Heat. covered, in Microwave Oven 3 minutes. 4. Add mushrooms and heat. covered. in Microwave Oven 1 minute or until scallops are tender. Do not overcook scallops as they will become tough. 5. Drain liquid and reserve. Set scallops and liquid aside. 6. Melt the 3 tablespoons of butter or margarine in a small heat- resistant. non-metallic bowl in Microwave Oven 30 seconds. Blend in flour. 7. Gradually stir in reserved scallop liquid and cream. 8. Heat, uncovered in Microwave Oven 2 minutes or until thickened and smooth. Stir in parsley. 9. Combine reserved scallop mixture and sauce. Spoon mixture into 4 serving shells or small non-metallic ramekins. 10. Heat, uncovered, in Microwave Oven 3 minutes. If browning is desired, place under broiler of conventional oven several minutes or until lightly browned.

Creamy Artichoke & Oyster Soup

2 cup artichoke hearts 12 oysters; jar, or fresh 4 tablespoon butter

4 tablespoon flour 1 cup milk

3 green onions; chopped 1 cl garlic

1/4 cup parsley; chopped 1 generous pinch of thyme 1 cup cream

1 salt and freshly ground pepp er to; taste

Reserve four artichoke hearts for garnish; cut each in two or four pieces and set aside. Buzz the rest with their liquid in the blender.

Make a white roux with the butter and flour, letting them cook together, stirring, without browning. Stir in the artichoke puree, any liquid from the oysters and 1 cup milk. Simmer with the green onions, garlic, thyme and parsley, salt and pepper for about 10 minutes or until the flavors are well blended. Add the oysters and the cream and heat just until the oysters plump and curl around the edges. Serve in deep bowls immediately, the top garnished with the reserved artichokes.

Creamy Clam Sauce & Pasta

1 cup fresh mushrooms, sliced

2 centiliter garlic 1/4 cup butter

1 tablespoon olive oil

3 tablespoon flour

12 oz chopped clams, res. liquid

1 cup half and half

1/4 cup parmesan cheese

1/4 teaspoon fresh ground pepper

1 freshly chopped parsley

Brown mushrooms and garlic in butter and olive oil. Stir in flour. Stir in clam liquid and cook until thickened. Add clams, cream, cheese, pepper and keep warm.

This is best with half whole wheat or spinach pasta and half egg pasta. Top with fresh chopped parsley and coarsely ground pepper. Submitted By [email protected] (DARLENE R. LINDGARD) On SAT, 24 JUN 1995 025511 GMT

Creamy Crab & Red Pepper Sauce

1 lb favorite pasta shape uncooked 1 cup dry white wine

1 shallot; or... yellow onion, fine

2 small cloves garlic; minced

4 tablespoon butter or margarine 4 tablespoon all-purpose flour

3 cup skim milk

4 oz jar pimientos; well-drained

8 oz crabmeat picked over for shells 1/2 teaspoon salt

Prepare pasta according to package directions; drain.

Pour the wine into a large, non-reactive saucepan. Add shallot and garlic and place the saucepan over high heat. Boil until almost all wine has evaporated. There should be a small amount of moisture in the bottom of the pan. Stir in butter or margarine and cook over medium-low heat until it melts. Stir in the flour and blend completely. With a whisk, very gradually stir in the milk. Bring the sauce to a simmer and cook slowly for five minutes.

In the meantime, puree the pimientos in a food processor or blender. Stir the pimiento puree and the crabmeat into the sauce and season with salt. Bring the sauce back to a simmer and cook slowly for 2 or 3 more minutes.

Toss sauce with cooked pasta and serve immediately.

Each serving provides: 735 Calories; 31 g Protein; 119 g Carbohydrates; 11 g Fat; 35.8 mg Cholesterol; 721 mg Sodium. Calories from Fat: 14%

Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)

Creamy Crab Fondue

8 oz pkg. cream cheese 1/2 cup dry white wine

6 oz shredded swiss cheese

1 teaspoon corn starch

7 oz can crab meat 3 tablespoon milk

2 teaspoon worcestershire sauce

1 teaspoon parsley (optional) 1 french bread, cubed

In a saucepan over low heat, melt together cream cheese and wine, stirring constantly. Toss Swiss cheese and cornstarch to coat. Drain crab flakes removing cartilage. Stir crab, Swiss cheese, milk, Worcestershire sauce and parsley into wine mixture in saucepan, heat through. Transfer to fondue pot. Keep warm. Spear bread cubes with fondue fork, dip into fondue swirling to coat. Tested-a superb flavour well liked by seafood lovers. Good and creamy.

Creamy Crab Soup

1 pkg (10oz/300g) frozen chopped

1 spinach

3 cup chicken broth

1/4 cup butter

1/2 cup chopped onion

1/4 cup all-purpose flour

1/2 teaspoon salt

1 pinch nutmeg

2 cup light cream

1 cup imitation crabmeat; coarsely 1 chopped

1/2 cup bick's tangy dill relish

Cook spinach in chicken broth. Saute onion in butter in large saucepan until tender. Add flour and seasonings, stirring until smooth. Stir in spinach mixture. Cook, stirring constantly, until mixture just comes to a boil and is thickened. Stir in cream, crabmeat and relish. Heat through, do not boil.

Note: This soup freezes well. Reheat slowly, don't boil. It's also nice with a can of crab meat or small shrimp.

Creamy Crab-And-Artichoke Dip

1/2 lb fresh lump crabmeat -- shell 1 pieces removed 1/3 cup low-fat sour cream 1/3 cup nonfat mayonnaise 3 tablespoon grated fresh parmesan 1 cheese

1 tablespoon lemon juice 1 1/2 teaspoon prepared horseradish 1 teaspoon worcestershire sauce 14 oz artichoke hearts -- (1 can) 1 drained

1 clove garlic -- minced

Combine all of the ingredients in a bowl, and stir well. Spoon mixture into a 1-quart casserole. Cover with heavy-duty plastic wrap, and vent Microwave at MEDIUM (50% power) for 6 to 7 minutes, rotating the dish a half-turn after 3 minutes. Yield: 2-1/2 cups (serving size: 1 tablespoon).

Recipe By : Cooking Light, Nov/Dec 1994, page 153

Creamy Salmon Soup

418 gm canned pink alaska salmon

3 shallots; chopped or... onion, cho 450 ml vegetable stock

150 ml dry white wine 25 gm butter 25 gm plain flour 300 ml skimmed milk 100 gm curd cheese

4 tablespoon greek yogurt 1 seasoning

Drain can of salmon. Put the juice into a bowl with onion, stock and wine. Cook on HIGH POWER for 10 minutes. Stand for 15 minutes.

Melt butter on HIGH POWER for 30 seconds. Stir in flour and cook for 30 seconds on HIGH POWER. Add milk 150ml / 1/4 pint at a time. Whisk well and cook on HIGH POWER for 1 minute between each addition. Add stock to milk mixture with salmon, cheese and yogurt. Season. Transfer to a blender. Puree until smooth. Re-heat for 7 minutes on MEDIUM POWER and serve.

Serves 4-6. Approx. 280 kcals per serving

From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

Creamy Seafood Pasta Salad

12 oz medium shell pasta 1 lb mixed seafood(scallops,squid 1 shrimp, and/or firm white 1 fish fillets) cut into 2 1 pieces

1 1/2 cup diced sweet red peppers 1 cup diced sweet green peppers 3/4 cup diced red onions 3/4 cup thinely sliced carrots 1/2 cup chopped green onions

----DRESSING----1 cup 2% yogurt 1/3 cup light mayonnaise 1/2 cup chopped fresh dill or

1 1 1/2tbsp dried

2 tablespoon lemon juice 2 teaspoon crushed garlic 1 teaspoon dijon mustard

1. Cook pasta in boiling water according to package instructions or until firm to the bite. Rinse with cold water. Drain and place in serving bowl. 2. In medium nonstick skillet sprayed with vegetable spray, saute seafood just untill cooked, approximately 3 minutes. Set aside. 3. Add red and green peppers, onions, carrots and green onions to pasta. Add seafood. 4. Make the dressing: In small bowl combine yogurt, mayonnaise, dill, lemon juice, garlic and mustard. Pour over pasta. Toss and chill TIPS: firm fish filets can be used with or instead of mxed seafood. Be careful not to over cool. Grilled fish instead of sauteed makes an excellent variation. Make ahead>> Pasta salad and dressing can be prepared early in day. Do not toss untill ready to serve. From Rose Reisman Brings Home Light Pasta.

Creamy Smoked Salmon & Dill Tart

5 filo sheet; thawed

3 tablespoon butter, unsalted; melted

4 large egg yolks

1 tablespoon dijon mustard; plus 1 teaspoon dijon mustard

3 large eggs

1 cup half and half 1 cup whipping cream

6 oz smoked salmon; chopped

4 scallion; chopped

1/4 cup dill, fresh; chopped, or 1 tablespoon dill, dried 1 dill sprigs

Generously butter 9-1/2-inch diameter deep-dish pie plate. Place 1 phyllo sheet on work surface (cover remaining pieces with plastic wrap, then with clean damp towel). Brush phyllo sheet with butter and fold in half lengthwise. Brush folded surface with butter. Cut in half cross- wise. Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering bottom and letting pastry overhang 1 section of edge by 1/2-inch. Brush top of phyllo in pie plate with butter. Place second phyllo rectangle in pie plate, covering bottom and letting pastry over- hang another section of edge by 1/2-inch; brush with butter. Repeat process with remaining 4 phyllo sheets, making certain entire surface of edge is covered to form crust. Fold overhang under to form crust edge flush with edge of pie plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Preheat oven to 350F. Whisk yolks and mustard in medium bowl to blend. Beat in eggs, half and half, cream, salmon, onions and chopped dill. Season to taste with salt and pepper. Pour into prepared crust. Bake until center is set, about 50 minutes. Transfer to rack. Cool. Garnish with dill sprigs and serve slightly warm or at room temperature.

NOTE: Purchased phyllo pastry is used here instead of a regular pie crust for quick and easy assembly. This tart is best when served at room temperature.

Creamy Smoked Salmon And Dill Tart

5 sheet phyllo - thawed

3 tablespoon unsalted butter - melted

4 large egg yolks

1 tablespoon dijon mustard - plus 1 teaspoon

3 large eggs

1 cup half and half

1 cup whipping cream

6 oz smoked salmon - chopped

4 green onions - chopped

1/4 cup dill - fresh, chopped or 1 t. dried; dillweed 1 dill sprigs

Calories per serving: Number of Servings: 6 Fat grams perserving: Approx. Cook Time: Cholesterol per serving: Marks:

^DIRECTIONS*

Generously butter 9-1/2-inch diameter deep-dish pie plate. Place 1 phyllo sheet on work surface (cover remaining pieces with plastic wrap, then with clean damp towel). Brush phyllo sheet with butter and fold in half lengthwise. Brush folded surface with butter. Cut in half crosswise. Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering bottom and letting pastry overhang 1 section of edge by 1/2-inch. Brush top of phyllo in pie plate with butter. Place second phyllo rectanglein pie plate, covering bottom and letting pastry overhang another section of edge by 1/2-inch; brush with butter. Repeat process with remaining 4 phyllo sheets, making certain entire surface of edge is covered to form crust. Fold overhang under to form crust edge flush with edge of pie plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Coverand refrigerate.) Preheat oven to 350F. Whisk yolks and mustard in medium bowl to blend. Beat in eggs, half and half, cream, salmon, onions and chopped dill. Season to taste with salt and pepper. Pour into prepared crust. Bake until center is set, about 50 minutes. Transfer to rack. Cool.Garnish with dill sprigs and serve slightly warm or at room temperature. NOTE: Purchased phyllo pastry is used here instead of a regular pie crust for quick and easy assembly. This tart is best when served at room temperature.

Recipe from Bon Appetit, April, 1991.

Creamy Tomato Bisque With Lump Crabmeat & B

1 no ingredients

3 lg ripe tomatoes -- chopped : (1-1/2 cups) 1/3 c extra virgin olive oil 1 sm onion -- chopped (1/3 cup)

1 ts minced garlic

1/2 c all-purpose flour

3 c chicken broth

3/4 c fresh basil -- chiffonade : cut

4 c tomato sauce

2 c tomato juice

1 c half and half -- or : whipping cream

1 TB sugar 1/2 ts salt -- to taste : White pepper -- to taste 8 oz lump crabmeat

Chiffonade: rolls leaves in sheath, from tip to stem. Then cut into thin strips.

Core and cut "x" in bottom of tomatoes; plunge into boiling water 20 to 30 seconds or until skin begins to peel back. Plunge into ice water. Peel tomatoes; cut in halves. Seed andcoarsely chop tomato; set aside. Heat olive oil in large heavy saucepan. Add onions and garlic; cook 5 minutes or until transparent. Add flour, whisk over low heat 3 to 5 minutes. Do not brown. Whisk in chicken broth, removing all lumps. Add 1/2 cup fresh basil. Heat mixture to a boil; reduce heat to simmer and cook 5 to 10 minutes. Whisk in tomato sauce,tomato juice and reserved chopped tomatoes. Simmer 10 minutes. With large spoon, skim froth from top as it forms. Whisk in cream; heat to a simmer. Skim again, if necessary. Add sugar and season with salt and white pepper. Ladle into warm cups or bowls and garnish with remaining basil and fresh crabmeat, if desired. 8 cups; 8 servings

Recipe By : Cooks Tip, Charleston.net

From: Path Date: Mon, 30 Sep 1996 12:38:18

Creamy Vegetables With Tuna

1 pkg frozen vegetables w/onion 1/4 cup dry white wine

2 english muffins,split/toast 1/2 cup water

1 can tuna,drained/flaked(6 1/2oz) 1 shredded cheddar cheese

Heat frozen vegetables, water and wine to boiling in covered 10-inch skillet. Remove from heat. Stir until sauce is smooth. Stir in butter and tuna. Heat over low heat, stirring constantly, until hot and bubbly.#

Place muffins cut sides up on ovenproof platter. Spoon tuna-vegetable mixture over muffins; sprinkle with cheese. Set oven control to broil and/or 550'. Broil muffins 5 inches from heat until cheese is melted.#

Creole Baked Fish

1 med. onion, chopped

2 tablespoon shortening

2 cup cooked whole tomatoes

1 bay leaf

2 lb fish filet

1/4 cup bell pepper, chopped 2 tablespoon flour 1 teaspoon salt 1/8 teaspoon pepper 1 pkg frozen kernel corn or>>> 1 1/2 cup cooked corn

Saute onion and green pepper in shortening until tender. Add flour and blend. Then add tomatoes, aslt, pepper, and bay leaf; brting to a boil. Cover and simmer 10 mi. Add corn and cook over low heat 10 min. longer, stirring occasionally. Remove bay leaf. Arrange fish in greased shallow baking dish. Cover with vegetable mixture and abke at 400 F. for 30 min or until done.

Creole Crab

1 cup mushrooms,sliced

2 tablespoon butter or margarine 2 tablespoon onion,chopped

1/2 garlic clove,pressed 2 cup tomatoes,canned,drained 1 salt to taste 1 black pepper to taste 2/3 cup cream or half-and-half 1 tablespoon flour,all-purpose

2 tablespoon pimiento,diced 2 tablespoon red pepper,minced 1 lb crabmeat,lump,picked over 1 rice,hot cooked 1 pastry shells

1. In heavy skillet, saute mushrooms in half the butter; remove and reserve.#

2. In same skillet, melt remaining butter; saute onion and garlic until soft.#

3. Add tomatoes and season to taste.#

4. Stir in cream and flour, mixing until smooth; cook, stirring, until mixture thickens.#

5. Add mushrooms, pimiento or red pepper and crabmeat; heat thoroughly.#

6. Serve over rice or in heated pastry shells.#

Creole Crab & Rice

3/4 cup rice

2 tablespoon butter or margarine 1 small onion

1 small green pepper, cored and seeded and; chopped

1 15 oz can tomatoes, chopped, juice; included

1 teaspoon cajun seasoning

1/4 teaspoon black pepper

1/2 teaspoon sugar

1/2 teaspoon worchestershire sauce

1 bay leaf

1/8 teaspoon ground cloves 1 6 oz can crab meat, white or lump,; drained

3 tablespoon grated parmesan cook rice in 1-1/2 cups water until just tender and water is absorbed,about 18 minutes. Melt butter in medium skillet over moderate heat. Add onions and green pepper and cook until onions are transparent, 2-3 minutes. Add tomatoes with juice, cajun seasoning, pepper, sugar,worchestershire, bay leaf and cloves. Bring mixture to simmer and reduce heat to low. Cook, uncovered, 10 minutes, stirring frequently. Remove bay leaf. Stir in rice and crab meat. Taste and adjust seasonings. Transfer mixture to 1-1/2 quart casserole and sprinkle with cheese. Bake uncovered, at 375 F for 20 minutes. Makes 4-6 servings.

Origin: Province newspaper, February 24, 1993 Shared by: Sharon Stevens.

Creole Fish

3/4 cup vegetable oil 1 cup celery,thinly sliced 1 each garlic clove,minced 1 each bay leaf,finely crushed 1 teaspoon black pepper 3 tablespoon salt 3 dash tabasco sauce 1/2 cup water,cold 32 each fish fillets,lg,breaded 1/3 cup lemon juice 1 cup onion,chopped 1 cup green bell pepper,thin slice 1 quart tomato puree 1 teaspoon thyme 3 tablespoon sugar 1 tablespoon worcestershire sauce 1/2 cup cornstarch 16 lb fish fillets

64 each fish fillets,sm,breaded 2/3 cup butter

1. Heat oil in large Dutch oven; lightly saute onions, celery, bell pepper and garlic until soft (do not brown).#

2. Add tomatoes, tomato puree, bay leaf, thyme, pepper, sugar, salt, Worcestershire sauce and Tabasco.#

3. Stir well; bring to a boil, reduce heat, cover and simmer at least 1 hour.#

4. Correct seasoning.#

5. Blend cornstarch into water; stir briskly into sauce and cook until translucent and thick.#

6. Prepare fish as desired: Steam or poach fillets; or bake (in sauce of lemon juice and melted butter) in preheated 375'F. oven 20 to 30 minutes; or deep-fry breaded fillets. Serve with warm sauce, allowing 1/3 to 1/2 cup per serving.#

NOTE: Unbreaded fish fillets may be baked directly in sauce, too. Thaw fish if frozen; pat dry and place in well-oiled shallow baking dishes. Cover with sauce; bake in preheated 375'F. 25 to 30 minutes, or until fish flakes easily.#

Creole Fish Soup

1 lb red snapper,boned/shredded 1 cup minced onion 1 cup cooked strained tomatoes 1 each bay leaf

1 cayenne pepper

2 tablespoon lemon juice 1 lb shelled shrimp,diced 1 cup diced potatoes

1 tablespoon butter or margarine 1 salt 6 cup water

1. Combine all ingredients except lemon juice in large saucepan.#

2. Simmer 40 minutes, or until vegetables are tender.#

3. Add lemon juice; stir and serve.#

Creole Redfish Courtbouillon

3 lb redfish

1 each onion, large, minced

1 tablespoon lard

6 each tomatoes, large, chopped

2 tablespoon flour

4 cup water 6 oz claret

1 each lemon, juice of 1 thyme, finely minced 1 parsely, finely minced 1 bay leaf

1 each garlic clove, finely minced 1 salt & pepper to taste

Put lard in a deep kettle. Stir in flour, don't burn. Add green seasonings. Put in tomatoes, water, pepper and salt. Cook about 50 minutes. Add Redfish, slice by slice, and the juice of a lemon. Simmer gently until fish is tender. Serve with mashed potatoes.

Creole Seafood Gumbo

1/4 cup butter; or margarine 2 tablespoon flour 2 cup liquid; (water/seafood liquor) 2 cup okra, cut 2 cup tomato; peeled & cubed 1 large onion; chopped 1 small bell pepper, green; chopped 1 teaspoon tabasco sauce 1/8 teaspoon thyme

1 bay leave

2 cup shrimp, crabmeat, oyster combo

3 cup rice; hot cooked

Make a dark roux of the butter and flour over low heat, stirring constantly. Add liquid, okra, tomatoes, onion, pepper, Tabasco, thyme and bay leaf; bring to a boil, then cover and simmer 30 minutes, stirring frequently. Add seafood and cook, covered, 10 to 15 minutes longer. Remove bay leaf and serve in soup bowls with mound of hot rice in center.

Creole Seafood Seasoning

1/3 cup plus 1 tablespoon, salt 1/3 cup plus 1 tablespoon, paprika 1/3 cup cayenne pepper 1/4 cup black pepper 1/4 cup granulated garlic 3 tablespoon granulated onion 2 tablespoon thyme

Combine all ingredients in a small bowl and mix thoroughly. Can be stored indefinitly in tightly lidded glass jar.

Great with Pat's Shrimp Creole.

Crepes With Salmon Filling

6 tablespoon margarine

1/2 lb mushrooms; sliced

1 cup celery; diced

1/2 cup yellow onions; diced

1/2 cup all-purpose flour

1 1/2 cup chicken broth

1 teaspoon worcestershire sauce

1 teaspoon lemon juice

16 oz salmon, canned

1 cup sour cream

1 tablespoon pimientos; chopped

1 tablespoon fresh parsley; chopped

12 crepes; *see note

1 cup swiss cheese; shredded

1 lemon wedges; for garnish already prepared or make your own from the "Basic Crepe Recipe" in this [conference].

1. Melt margarine in skillet; add fresh sliced mushrooms and saute about 2 minutes. Add the onion and celery and continue to saute for 3-4 minutes longer. Blend in the flour and cook, stirring constantly, for 1-2 more minutes.

2. Add the chicken broth, lemon juice and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture thickens.

3. Blend in the flaked salmon, sour cream, pimientos and parsley. Heat 1 minute.

4. Place 1/4 cup filling on each of the crepes. Roll crepes and place seam side down in greased baking pan in single layerd cheese is melted.

5. Place under broiler for 2 minutes to brown cheese. Serve immediately with lemon wedges.

Crepes With Tuna Sauce

1 can tuna; 6 1/2 oz, packed in oil 1 can anchovies; 2 oz

1 tablespoon parsley, italian; fresh, chopped salt fresh

1/2 cup flour; unbleached cold water 3 eggs; slightly beaten 1 teaspoon onion salt 1 oil

Drain oil form tuna and anchovies and finely chop the fish. Add parsley, salt and pepper to taste, and mix well. Beat the flour with half the water to avoid forming lumps. Add remaining water and mix well. Add eggs, onion salt and 1/4 tsp pepper and beat well. Heat a four inch skillet; brush bottom with oil. Pour 2 or 2 1/2 Tbsp of butter in skillet, tilting to spread the crepe evenly. Cook 3 minutes or until bottom is done but the top is still somewhat moist. Place 1 Tbsp of tuna mixture off centre on edges; fold other edge on top; with a fork seal the open semicircular edge. Turn migliaccini onto ungreased baking sheet, as you make them. Then bake in 450F oven for 5 to 6 minutes. SERVES: 6

Crisp Atlantic Salmon On Lentils With Morocca

1 pre-heat the oven to 350 1 degrees 1 pre-heat grill. 1 begin the sauce: 1/2 cup olive oil

1 cup shallots, peeled and chopped 1/4 cup garlic, peeled and chopped 1 salt and pepper to taste

1 tablespoon harissa

2 beefsteak tomatoes (or 6 1 plum), chopped

1 prepare the spice mix: 1/2 cup coriander seeds 1/4 cup cumin seed

1/2 cup fennel seed

2 tablespoon cloves 1/4 cup cardamom

Heat the olive oil in a saute pan over medium heat, add the shallots and garlic, and season. Saute until the vegetables are translucent, about 5 minutes. Add the harissa and stir.Cook for 3-5 minutes. Add the tomatoes and 4 tablespoons of the spice blend Toast the above in a pre-heated 350 degree oven for five minutes (or on the stove over medium heat). Grind the mixture in a spice or coffee grinder. Coat the salmon. Finish the Sauce: Working in batches, puree the mixture in a food processor, until the liquid is smooth. Set aside until ready to use. Makes enough for at least twelve fillets. Make the lentils: 5 cups blanched lentils 1/2 cup chicken stock 1 tablespoon butter Salt and pepper Show uncooked blend of red, yellow and green lentils. Move to blanched lentils. Heat saute pan, add stock and lentils and simmer until liquid almost evaporates. Stir in butter, season and serve. Cook the salmon: Six 7-ounce skin-on boneless fillets Salt Spice blend for seasoning Butter (1/2 teaspoon per fillet) and olive oil for sauteing Bring two saute pans to high heat, add the olive oil, and when hot, add salmon fillets, skin-side down (do not crowd pan). Shake pans to be sure the fillets are not sticking. Add the butter little bits at a time, shaking the pan to incorporate the butter Make the tzatziki: 32 ounces yogurt 2 English cucumbers, peeled, seeded and diced 4 cloves of garlic, minced 2 tablespoons fresh dill, chopped 1 tablespoon fresh mint, chopped 3 tablespoons extra virgin olive oil 1 1/2 tablespoons fresh lemon juice Salt and pepper to taste Place yogurt in cheese cloth, tie the end closed with kitchen string and hang it on a rack, above a bowl, in the refrigerator. Allow to drain for two hours or overnight. Discard the liquid in the bowl, and blend the yogurt with the remaining ingredients. Prepare the nan bread: 1/2 cup olive oil 2 cloves garlic, minced Salt 6 pieces nan bread (or other Mediterranean flat bread) Combine oil, garlic and salt. Using a pastry brush, coat the bread lightly with the oil and place on grill. Cook to mark bread, turn to mark other side and serve. To serve: Mound lentils in center of plate. Place salmon fillet on top, skin side up. Surround with sauce. Present with side dishes of tzatziki and nan bread. Yield: 6 main course servings. Posted to MC-Recipe Digest V1 #1

Recipe by: :CHEF DU JOUR RICK MOONEN SHOW #DJ9383

From: "Ed Bauman" <[email protected]>

Crisp Scallops With Horseradish Lime Sauce

1/2 cup mayonnaise 2 tablespoon bottled horseradish -1 drained

1 1/2 teaspoon fresh lime juice 1/2 teaspoon lime zest -- freshly grated 1/8 teaspoon black pepper -- freshly 1 ground

6 5-by 2 1/2 graham crackers 1 teaspoon coarse salt 1 lb sea scallops -- about 24 1 vegetable oil -- for deep

1 frying

1 large egg -- beaten lightly FOR SAUCE:

In a bowl, whisk together mayonaise, horseradish, lime juice, zest, and pepper. Cover and chill.

FOR SCALLOPS:

Put graham crackers in a resealable plastic bag and with a rolling pin lightly crush until crumbs are course. In a bowl, stir together crumbs and salt. Discard small tough muscle from side of each scallop and halve any large scallops. Pat scallops dry.

In a 4-quart heavy saucepan or heavy kettle, heat 1 1/2 inches oil to 365 degrees on a deep-fat thermometer. Working in batches of 6, dip scallops in egg to coat, letting excess drip off, and roll in crumb mixture. Fry scallops, stirring gently, 2 minutes, or until browned and cooked through. Transfer scallops as cooked with a slotted spoon to paper towels to drain and season with salt and pepper.

Serve scallops on a platter with sauce.

Makes about 24 hors d'oeuvres or 2-3 main course servings.

Recipe By : Gourmet May 1995

From: [email protected] Date: Thu, 14 Mar 1996 00:57:26 ~0800

Crispy Meat & Seafood Roll

----BASKET GARNISH (OPTIONAL----1 teaspoon sesame oil 6 small crabs 150 gm potato 1 cornstarch 1 cooking oil

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