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Archive for the ‘Seafood’ Category

Ingredients:

• 1 tablespoon olive oil
• 1 1/4 pounds sea scallops dried with paper towel
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 4-6 garlic cloves, minced
• 1 large shallot, finely chopped
• Pinched ground sage
• 2 to 3 tablespoon lemon juice
• 2 tablespoons chopped parsley

In a large non- stick skillet heat the oil. In medium bowl, toss the scallops with the flour and salt. Transfer the scallops to the skillet. Add the garlic, shallot, and sauce. Sauté until the scallops are just opaque, 3 to 4 minutes. Stir in lemon juice and parsley. Remove and serve at once.

Of course, you can always add cookies for dessert too...

If you enjoy lemon seasoned foods, you might enjoy:

• Lemon Chicken
• Raspberry Lemon Gelatin Salad
• Lemon Pecan Sticky Rolls

Ingredients:

Heat the oil in a deep skillet; sauté the ham and onions for 10 minutes. Mix together the cornstarch, water, and soy sauce; stir into the skillet until thickened. Gradually add the eggs, mixing steadily. Add the salt, pepper, and ginger; cook over low heat for 5 minutes. Add the crab meat; heat; taste for seasoning and serve on rice.

Try some gourmet desserts with our favorite recipes:

• Mint Chocolate Chip Cupcakes
• Chocolate Mint Brownie Pops
• Making Heart-Shaped Chocolate Chip Pancakes
• Berry Chocolate Oatmeal Cookies

Ingredients:

• 1/2 cup oil
• 1 cup chopped scallions
• 3 minced garlic cloves
• 1 lb. pork, diced
• 1 chicken breast, cubed
• 1/4 lb. raw shrimp, shelled, deveined, and diced
• 1 1/2 cups raw rice
• 4 cups chicken broth
• 2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 tsp. cinnamon
• 1/2 tsp. ground anise
• 1/2 tsp. powdered ginger
• 2 tbs. vinegar
• 2 eggs, neaten
• 3 pimentos, cut julienneixed Rice Casserole - Phoat Khat

Heat the oil in a large casserole or deep skillet; brown the scallions and garlic in it. Add the pork, chicken, and shrimp; sauté 5 minutes. Stir in the rice, broth, salt, pepper, cinnamon, anise, ginger, and vinegar. Cover and cook over low heat 30 minutes, or until rice is tender.

Make 2 omelets of the eggs. Roll up. Cut into narrow strips. Lightly mix into the rice mixture. Arrange the pimentos on top.

Casseroles make for great complete meal gifts to loved ones who are sick or in need of a warm home-cooked meal.

For more casserole recipes, try:

• Potato Pizza Casserole
• Cheese Casserole Bread

It's not your usual Italian basket that you'd expect with noodles, but this recipe is equally delicious!

Ingredients:

• 1 cup flour
• 1/4 tsp. salt
• 2 egg yolks
• 1 tbs. water

Sift the flour and salt into a bowl; work in the egg yolks and water with the fingers. Knead until smooth and elastic. Cover with a bowl and let stand while preparing the filling:

• 1 lb. ground pork
• 1/2 lb. ground shrimp, shelled, deveined, and chopped
• 1 tsp. anchovy paste
• 1 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1/2 cup chopped scallions
• 4 minced garlic cloves
• 1/2 cup chopped water chestnuts
• 3 tbs. oil
• 1 cup chopped onions
• 6 cups chicken broth

Mix together pork, shrimp, anchovy paste, salt, pepper, scallions, garlic, and water chestnuts. Roll out the dough, paper-thin, and cut into 3 inch squares. Place a heaping teaspoon of the mixture on each and fold over the dough into a triangle. Seal edges well. (You will have about two-thirds of the pork mixture left.)

Heat the oil in a saucepan; sauté the onions for 5 minutes. Add the remaining pork mixture and sauté for 5 minutes. Stir in the broth and bring to a boil. Carefully drop the stuffed noodles into it. Cover and cook over low heat for 15 minutes. Taste for seasoning and serve in deep bowls.

If you love soup and stew, try some of the recipes below:

• Manderine Soup
• Watercress Soup - Suy Yeung Choy Tong
• Cheesy Potato Stoup

If you're a real lover of seafood, then you'll be one to appreciate this recipe for stuffed shrimp! A helpful tip: Along with your fishing gift basket this year, offer up a few recipes to help them cook up anything that they catch!

Ingredients:

• 18 raw jumbo shrimp
• 1/4 lb. ground beef
• 2 tbs. chopped scallions
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/4 cup flour
• Fat for deep frying

Remove the shells of the shrimp, but leave the tails. Slit the backs of the shrimp and remove vein; wash and dry. Mix the beef, scallions, 1 tsp. salt, and the pepper. Stuff the shrimp and pierce with a toothpick to close opening. Mix flour and remaining salt; roll shrimp in the mixture. Heat the fat to 370° and fry the shrimp in it for 5 minutes. Drain, remove toothpicks, and serve hot.

More Seafood Recipes:

Garlicky Lemon Scallops

Manila Style Crab Meat - Alimasag