Combine all ingredients EXCEPT seafood, and lemon and celery garnish,
tir in your choice of seafood and sour cream; cook an
hile cooking, wash and prepare seafood by cutting into bite size
Chop all fresh ingredients and place in a
in large nonstick skillet over medium heat saute/sweat in butter the red pepper, mushrooms, celery and onions.
if seafood isn't cooked you can cook it in some boiling water with very little salt if any or maybe a pinch of oldbay seasoning.
mix all ingredients into a casserole dish that is either buttered or sprayed to prevent sticking.
bake at 375 degrees for about 40 minutes until cook through.
CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450\u00b0F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
Pour olive oil in pan, enough to cover the bottom.
Throw in diced seafood (any type can be used, for example, diced tuna, swordfish, scallops) and cook approximately 3 minutes.
Add tomatoes, salt and pepper and white wine.
Simmer.
Serve over rice.
Cook seafood, etc.in boiling water.
Sautee peppers, onions, and mushrooms until tender
Toss all ingredients together and put in buttered baking dish.
Cook at 375 degrees F, uncovered for 30-40 minutes or until heated through.
Serves 8.
Combine potatoes, onion and celery; add just enough water to cover.
Add seasonings and sprinkle with parsley flakes.
Cook until potatoes are almost tender.
(Don't drain.)
Add 1/2 to 1 stick margarine or butter.
Heat in separate pan one can of canned milk or 2 cups regular milk until hot and then add to potato mixture.
Add fresh seafood and continue cooking until fish flakes and scallops, etc. are done (approximately 10 to 15 minutes).
o the traditional Brown Derby Recipe -- that is classic. So this
he light brown Cajun roux recipe but continue cooking until the
ofrito aside for later.
Seafood and Sausage:
Season the
or more flavor.
The recipe keeps refrigerated in sealed container
f roux required by the recipe.
For instance, the original
e going to cook the seafood in.
Next, make the
equired by the recipe. For instance, the original recipe calls for 2
In a very large pot or Dutch oven, heat olive oil.
Saute all the vegetables for 4 or 5 minutes.
Add spices and rest of ingredients.
Also, add in white wine sauce from cooking seafood after veggies have been sauteed.
Cover and simmer over very low heat for 3 hours.
Do not boil.
During simmering, taste and add more spices to taste.
The more, the better.
The sauce should be very thick.
owder, cumin finish mixture with seafood. Season with black pepper or
cool.
Combine mayo, onions, seafood sauce, worcestershire sauce.
Fold
Cook seafood in 1 cup boiling salted water. Cook until 3/4 done. Strain seafood out of water.
Add bread crumbs and Ritz crackers, and cover until liquid is absorbed.
In another skillet, caramelize peppers, celery and onion, then add to bread-Ritz mixture.
Add the eggs and melted butter.
Stir in seafood and 1/4 cup sherry or white wine. Cover, and let stand 15 minutes.
Now you're ready to stuff your turkey the Down East way.