1/2 cup butter * 1/2 cup flour * 1/2 teaspoon salt * 2 cup garlic; crushed * 2 cup milk * 2 cup chicken broth * 1/4 teaspoon pepper * 1 teaspoon basil * 2 cup mozzarella cheese, shredded * 1/2 cup green onions, chopped * 15 each lasagna noodles: uncooked * 1 cup cottage cheese; small curd * 2/3 cup cooked shrimp cut bite size * 2/3 cup cooked bay scallops bite siz * 2/3 cup crabmeat cut bite size * 1/3 cup dry white wine
Heat butter in a large saucepan over low heat until melted. Add garlic.
Stir in flour and salt. Cook,stirring constantly until bubbly. Remove from
heat. Stir in milk, broth and white wine. Return to stove and heat to
boiling, stirring constantly. Boil for 1 minute. Add mozzarella
cheese,onions, basil and pepper. Cook over low heat until cheese is
melted,stirring constantly. Spread about 1 1/2 cups of the sauce in an
ungreased 9X13 pan. Top with UNCOOKED lasagna noodles, overlapping as
needed. Spread the cheese over the noodles. Spread with another 1 1/2 cups
of sauce and then top with another 5 lasagna noodles. Spread seafood over
this layer andtop with another 1 1/2 cups of sauce. Cover with the last 5
lasagna noodlesand top with all of the remaining sauce. If desired, top
with 1/2 cup grated parmesan cheese. Bake, uncovered at 350~F for 35 –
45 minutes or until the noodles are tender. Let stand for 15 minutes
before cutting. Hopeyou love this as much as we do!!!
* 3 lb fresh shrimp * 3 cup vegetable oil * 4 tablespoon chopped garlic * 3 tablespoon black pepper * 2 pint oysters * 2 cup bell peppers chopped * 1 cup green onions chopped * 2 teaspoon red pepper * 3 can 14oz. whole tomatoes & juice * 2 lb lump crabmeat * 8 cup onions – chopped * 1 can 8oz. tomato sauce * 1 gal water * 4 1/2 cup flour * 3 cup celery – chopped * 3 tablespoon salt * 3/4 cup parsley – chopped
Make a roux by stirring flour and vegetable oil until a well browned
peanutbutter color. Not Burned! When roux is made, addonions,bell
peppers,celery,and garlic. Cook, stirring, until vegetables are limp,
beingcareful not to burn. Add hand squeezed tomatoes, tomato sauce, salt
and peppers. Cook and stir until well blended. Add water and cook 50
minutes. Turn fire off. Let sit until ready to serve. Just before
serving,bring to alight bubble.If to thick add more water. Add shrimp. Cook
10 minutes. Add parsley,green onions, oysters and crabmeat. Cook 5
minutes more. It is important not to overcook the seafood. Serve
immediately over rice or noodles.
* 4 fish fillets or steaks; about 6oz ea, 3/4 thick* * 1/4 cup dried tomato bits * 1/4 cup lemon juice * 2 tablespoon chopped fresh thyme or * 2 teaspoon dried thyme * 4 teaspoon garlic; minced * 1 salt and pepper
Preheat oven to 400~. Cut 4 12″ circles from kitchen parchment; fold
each circle in half.** Unfold circles and place fish pieces next to
folds. Top fish with tomato bits, lemon juice, thyme, garlic, salt
and pepper, dividing equally. Refold paper over fish so that cut
edges meet. Fold and roll cut edges up all the way around to seal
packes securely. Place on baking sheet; bake 10 to 12 minutes until
packets are browned and puffed. Transfer to plates; cut open to
serve. *Any thick-fleshed fish such as halibut, sea bass and orange
roughy. **Aluminum foil may be used in place of kitchen parchment.
Cut 4 12″ squares of foil;
* 1 1/2 lb fish fillet * 2 each shallot * 1 ginger, 1 piece * 2 each thai chile * 1/2 teaspoon turmeric * 1/2 teaspoon tamarind * 2 tablespoon soy sauce, dark * 2 tablespoon oil * 1 salt; to taste * 1 pepper, black; to taste
Calories per serving: 349
Fat grams per serving: 13 Approx.
Cook Time: 0:30
Remove all skin from fish fillets, ensure that no bones remain and cut into serving-size pieces. Chop very finely the shallots, ginger, garlic and chiles, and pound these together with the turmeric powder, tamarind and soy sauce (or use a food processor). Heat the oil in a shallow pan and stir-fry the spice-paste for four to five minutes, then add the fish, cover with approximately one cup of cold water and bring to a boil. Lower heat, season to taste with salt and freshly ground black pepper and cook over a very low heat until the fish is done. Serve with fresh vegetables and rice.
* 1 tablespoon butter * 1 lb white fish fillets; * * 1/2 cup ; hot water * 4 each eggs; large, hard cooked * 2 each pickles; dill
—-Capers sauce—- * 2 tablespoon mayonnaise * 2 tablespoon sour cream * 2 teaspoon lemon juice * 1 teaspoon mustard; dijon-style * 1/2 teaspoon salt * 1/4 teaspoon pepper; white ———garnish— * 1 each egg; large, hard cooked * 4 each beets; canned, slices
* Fillets may be fresh or frozen. They can include
cod, turbot, or
Melt butter in a frypan. Place
fish in frypan and pour hot water over fish. Bring to
a boil, cover, lower heat and simmer gently for 10
minutes. Meanwhile slice the 4 hard cooked eggs and
the pickles. Drain fish, cool and cut into cubes.
Prepare salad sauce by blending mayonnaise, sour
cream, lemon juice, mustard, salt, and pepper. In a
separate bowl gently mix fish cubes, egg and pickle
slices and capers. Arrange fish mixture in individual
dishes and spoon salad sauce over tops. Chill for 30
minutes. To garnish, cut remaining egg into eight
pieces and chop beet slices. Arrange garnish on each
serving. Serve immediately.
* 2 tablespoon red curry paste * 4 tablespoon peanut oil * 2 cup coconut milk * 1/2 teaspoon salt * 1 teaspoon sugar * 3 tablespoon fish sauce * 2 lb dressed catfish cut in * 1 steaks * 1 tablespoon substitute italian basil * 1 3 fresh hot chilies chopped
Heat the curry paste in oil, stirring for about 2 minutes over med
heat. Add 1/4 cup of coconut milk and the fish sauce and simmer
slowly for another 2 minutes. Add the salt, sugar and the rest of the
coconut milk. Bring to a boil and, as soon as the sauce boils, add
the fish. DO NOT STIR THE FISH UNTIL THE SAUCE RETURNS TO A BOIL.
Chai says that if you disturb the fish before the sauce boils it will
acquire a strong aroma. Simmer the fish until done, about 5 minutes.
Let the dish sit for at least 15 minutes (or even as long as
overnight in the refrigerator) so the curry flavor permeates the
fish. Reheat, without boiling, and just before serving add the basil
leaves and chilies. Serve over rice.
RED CURRY PASTE
~~~~~~~~~~~~~~~ 5 dried red chilies, seeded, soaked
in warm water and drained salt and freshly ground pepper to taste 2
tsp ground caraway seeds 2 tsp ground coriander seeds 1 tsp coriander
root (Cilantro root) 2 tsp finely chopped fresh lemon grass or 1 tsp
dried 1 tsp finely chopped Laos root (galangal) 1 Tbs chopped
shallots 1/2 tsp shrimp paste.