ver the noodles dividing the seafood & cabbage evenly.
Sprinkle with
cool.
Combine mayo, onions, seafood sauce, worcestershire sauce.
Fold
For the seafood stock:
Heat the oil
Boil seafood mix in 4 to 5
sambal oelek and seafood, in batches, until the seafood changes color and
br>Add the shrimps (&other seafood) and stir fry 1 minute
arge saute pan and saute seafood. Drain and set aside. Wipe
hrimp. Rinse scallops.
Marinade seafood with salt, pepper, and 1
Mix contents of box, soup and water in 2-quart casserole.
Add Chinese vegetables.
Arrange pork chops on top.
Sprinkle with pepper.
Bake 1 hour 20 minutes at 350\u00b0.
You may serve with Chinese noodles and soy sauce.
Chicken or seafood may be substituted.
Serves 5 to 6.
inutes) and set aside.
CHINESE GREENS- Can be any type
ushy I've tried other recipes for the dumpling portion, and
et aside.
slice your chinese sausage in thin oblong pieces
ooked rice.
Dice meat, seafood and vegetables.
Keep the
Mix all ingredients together except noodles.
Bake in a 350\u00b0 oven for 1/2 hour.
Serve over Chinese noodles.
eat. Working in batches, cook seafood for 2 mins, or until
gg, then tomato, a little seafood, then avocado, then bacon, then
Heat oil in a large saucepan over medium-high heat. Cook bacon for 5 mins, or until brown. Add onion and garlic. Cook for 5 mins, or until onion softens. Add flour and stir until combined. Gradually add milk, stock and potato, stirring. Bring to a boil, reduce heat and simmer, uncovered, for 7-10 mins, or until sauce thickens.
Add corn and seafood mix. Cook for 5 mins, or until seafood is just cooked. Remove from heat. Season.
Ladle soup into bowls. Garnish with chives.
2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper
Note: Make sure the seafood you are using is already cleaned & removed from the shells.
Mix the ingredients for the charmoula in a bowl then add the seafood & stir. Let marinate for 15-20 minutes.
Mix the rest of the ingredients in a large tagine then heat, covered, over medium-low heat for 20-30 minutes.
Stir the seafood & charmoula in to the tagine then recover & continue to cook for 15-20 minutes.
Preheat grill and oil grates.
To make the aioli, combine mayonnaise, garlic and lemon juice in a small bowl.
Toss shrimp with olive oil, garlic, paprika, lemon zest and fish. Season.
Grill vegetables until tender. Remove from heat and cover to keep warm.
Grill seafood until shrimp turn pink and fish is cooked to your liking.
Serve seafood and vegetables with aioli and lemon wedges.