tsp of your favourite seafood; this recipe will also work with
o the traditional Brown Derby Recipe -- that is classic. So this
Prepare omelet recipe up to the beginning of Step #5 and proceed as follows:
Distribute the chevre cheese on top of the omelet.
Add a sprinkle of cracked black pepper and garnish with a sprig of lavender.
If desired, garnish the top of the omelet with a light sprinkle of fresh herbs of choice: chives, French tarragon, Italian parsley, etc.
and add cumin to the seafood as you cook it, turning
f roux required by the recipe.
For instance, the original
equired by the recipe. For instance, the original recipe calls for 2
e going to cook the seafood in.
Next, make the
Boil seafood mix in 4 to 5
Heat oven to 325\u00b0.
In oven, melt butter in baking dish, 13 x 9 x 2-inches.
Tilt dish to coat bottom with butter.
In a large mixer bowl, beat eggs, sour cream, milk and salt until blended. Stir in onion.
Pour into dish.
Bake until eggs are set but still moist, about 35 minutes.
Bake Oven Canadian-Style Bacon while omelet is baking.
Cut omelet into twelve 3-inch squares.
Arrange on large platter with bacon slices.
Makes 12 servings.
he light brown Cajun roux recipe but continue cooking until the
cool.
Combine mayo, onions, seafood sauce, worcestershire sauce.
Fold
o make both chicken and seafood fillings, double the recipe for puffs.
Spread softened cream cheese into the bottom of a 9\" plate.
A pie plate works well for this.
Spread the seafood sauce on top of the cream cheese covering to the edges.
Sprinkle imitation crab meat over the top.
(genuine crab can be used for this recipe but the imitation works really well).
Serve using little spreading knives (I suggest you have at least four of these knives) with assorted crackers.
YUM!
owder, cumin finish mixture with seafood. Season with black pepper or
entioned in the list. The recipe editor can be a pain
he spaces.
Repeat until omelet if JUST set (about 1
br>Top each with cheese, seafood and remaining green onion.
Cook seafood in lemon juice and water.
Blanche veggies; boil in water.
Cook noodles.
Put cream in pan, first, on stove; heat it up.
Put 1 cup of grated cheese.
Stir until it melts; add spices and cook.
Add seafood.
Add fettucini and more cheese. Last, add veggies; toss.
Add more cheese.
Top it with parsley. Salt and pepper to taste.
Cook pasta or noodles according to package directions; drain and set aside.
Combine mayonnaise with milk or white wine.
Stir in soup, cheese and seasonings.
Gently stir in cooked pasta or noodles and drained fish or seafood.
Pour into a 1 1/2-quart casserole.
Cover and bake at 350\u00b0 for 30 minutes.
Uncover and sprinkle with \"Crunchy Topping.\" Bake 5 minutes more.
Makes 6 servings.
izzles.
Pour half of omelet mixture (3/4 cup) into