ishery Council.
Discard flat shell.
Keep deep halves for
Place curry powder, cumin and coriander into a small saucepan and mix well.
Add capsicum (bell pepper) and stir in coconut milk.
Place over medium heat and cook until thickened, stirring often.
Pour equal amounts of curry paste over each scallop.
Place scallop shells on a medium BBQ grill plate and cook until curry is starting to bubble.
In a small bowl combine garlic, pepper, Tabasco, parsley and tomato and mix well.
Place a small 1/4 teaspoon dollop of butter into each scallop shell and pour equal amounts of mixture over each scallop.
Cook over medium barbecue grill around 10 minutes or until sauce has been bubbling a few minutes.
Season shrimp in shell with salt, black pepper, red pepper and garlic powder.
Put shrimp in hot oil or butter and stir until all shrimp turn pink.
Add onions, celery and bell pepper.
Mix well; cook, covered, for 15 minutes.
When done, using slotted spoon, move shrimp to platter.
Serve juice in small bowls.
When eating, suck on shrimp first, then peel shrimp.
Can be dipped in juice or dip juice with French bread.
Serve with green salad.
Delicious! If real hungry, double recipe.
Mix sugar and salt. Stir in butter and eggs. Blend in syrup and vanilla.
Put pecans in shell and pour in filling. Bake at 325\u00b0 for 30 minutes or until pie is set.
In small saucepan, combine chicken stock, lemon juice, thyme and pepper.
Bring to a boil.
Reduce heat and simmer 10 minutes; set aside.
In cup, combine mayonnaise and mustard.
Place a drop of mixture on each scallop.
Top with pimento strip.
Wrap each scallop in spinach leaf, folding edges under and place in shallow baking dish.
Pour liquid stock mixture over scallops and bake, covered, for 10 to 12 minutes at 400\u00b0.
Cut each scallop in half and each coral into three pieces.
Heat a wok with the two oils. Add the scallops and the corals, and toss for one minute over high heat.
Add the mushrooms, bok choy stalks and sugar snap peas, then stir-fry for one minute further.
spoon in the ginger and garlic, along with the bok choy leaves and a little water, and stir-fry all together for another minute or two until the leaves have wilted.
Add the lime juice. Season to taste with salt and pepper, and serve on warm plates.
Heat oil in a 4 to 5 quart
ixed again later on in the recipe. Set this bowl aside
Heat the oil in a lrg saucepan. Add onion, celery + red bell pepper & cook to soften, but do not allow to caramelize.
Add rice, chicken stock, tomato puree & Tobasco sauce. Simmer for 10 min, uncovered.
Stir in chicken, sausage + peas & simmer for a further 5 minutes. Turn off heat, cover & allow to stand for 5 min b4 serving.
NOTE: For the sake of an easy + fast prep & because only 1 tbsp of tomato puree is used in the recipe, I will likely sub chili sauce & you can feel free to sub your own choice as desired.
In a bowl, combine the soy
Cut large scallops in half.
Wrap each scallop in 1/2 strip of bacon.
Secure with toothpick.
Sprinkle teriyaki sauce over all. Place in baking dish and bake at 425\u00b0, turning once for 20 to 30 minutes or until done.
Serve with sweet-and-sour sauce.
Cut each scallop in half; makes for a nicer presentation in my opinion and
he millet will stick together in patties. Form into 4 patties
f the brine put egg, in shell in the cooled brine. If it
o a boil in large pot. Add
shrimp (in shell) to boiling
Combine
all
ingredients
in large pot.
Add shrimp in shell and cook no more than 20 minutes.
salt and sugar in a bowl.
Cut in butter using pastry
In a large bowl, mix all the dry ingredients and the butter until the dough is the consistency of breadcrumbs.
Add the milk, black treacle, and Guinness Draught, mixing until you get a wet dough.
Place dough in a greased bread tin, and bake in a preheated (170C/338F) oven for 40-45 minutes.
Place peanuts in 1 layer deep in a shallow baking pan. Roast in a 350 degrees oven for 15 to 20 minutes for shelled and 20 to 25 minutes for in shell peanuts. Remove from heat just short of doneness desired as peanuts continue to cook as they cool.