Seafood Strudel Recipe

A lovely dish, superbly flavourful, to serve on a special occasion. Served with rice and steamed asparagus, it's sure to impress!
Prep:40m Cook:30m Servings:6

Ingredients
5 large sea scallops, muscle removed
1 cup whipping cream
6.5 oz can crabmeat, or equivalent fresh
1/4 lb small fresh shrimp
2 Tbsp chopped fresh dill
Salt, white pepper and fresh lemon juice to taste
6 x 5 oz salmon fillets
1/4 cup melted butter
5 sheets Filo pastry, thawed if frozen (keep covered in a damp towel to prevent brittleness)
1 cup white wine (use the good stuff for this one!)

Directions
Pour the wine into a skillet and bring to a boil. Add the scallops and cook 1 to 2 minutes on each side until just cooked through. Remove scallops and cool to room temperature.
Continue boiling the wine until almost evaporated. Reduce to a simmer and add the whipping cream and simmer until thickened, about 7 minutes. Remove from heat and reserve.
Slice the scallops into thin strips and add them along with the crab, shrimp, dill, salt, pepper and lemon juice to the cream, mixing to coat.
Lay one sheet of filo on a parchment-lined baking tray and brush lightly with butter. Layer with another sheet of filo and brush again. Repeat until all filo is layered.
Preheat oven to 375F.
Arrange salmon fillets in a long narrow strip in the middle of the bottom third of the pastry. Season with salt and white pepper, then spread the seafood and cream mixture over the top.
Fold the sides of the pastry over the top and then carefully roll into a log shape, encasing the salmon and seafood mixture in a parcel.
Brush the top and sides of the pastry roll with butter. Using a sharp, serrated knife, make shallow cuts into just the pastry about 2" apart; this makes it easier to cut into serving pieces after baking.
Bake in the middle of the oven for 25 to 30 minutes, until puffed and golden. Let rest 10 minutes before cutting into serving portions.

Seafood Linguine Recipe

This is a great recipe with alot of versitility. I've switched out the seafood according to what I have on hand. Serve with a fresh salad, crusty Italian bread and a nice glass of wine. But don't serve with grated cheese.
Prep:10m Cook:15m Servings:4

Ingredients
1 lb. linguine pasta
1/2 c. extra virgin olive oil
1/2 c. unsalted butter
4 cloves garlic, minced (or more to taste)
1 lb. bay scallops
1 lb. shrimp, peeled and deveined
8 oz. clam juice
1/3 c. sundried tomatoes
1/2 jar of artichoke hearts
1/4 c. chopped fresh parsley
2 1/2 tsp. lemon zest
1/4 tsp. salt
1/4 tsp. dried red pepper flakes

Directions
In a large pot of boiling water cook pasta 8-10 minutes until al dente, drain.
In a large skillet add olive oil and butter. Heat until butter is melted.
Add garlic and saute until garlic is just tender.
Add scallops and shrimp. Cook until shrimp are pink, about 10 minutes, taking care not to burn garlic. Add clam juice, salt and red pepper flakes. Cook 3 minutes more.
To the cooked pasta add; tomatoes, artichoke hearts, parsley and lemon zest. Pour seafood mixture over linguine and serve.

Southern Dinner-on-the-grounds Fried Chicken And Chicken Gravy Recipe

This is the old southern chicken that people living in the country made. It was a staple at church dinner-on-the grounds gatherings. They didn't waste oil deep frying and used skillets of cast iron, which retains heat. Pair with mashed potatoes and don't trhow that grease away. It's going to become chicken gravy. Slice some tomatoes and pass the biscuits and butterbeans.... More
Prep:10m Cook:40m Servings:4


Ingredients
1 chicken, cutup
Oil, your choice
2 cups Flour + 1 tsp Salt +1 tsp Black Pepper , mixed
Additional salt and pepper for chicken
Noe; You can use favorite chicken pieces instead of whole chicken. The way chicken is processed today, you may need to trim chicken of excess fat and bony ribs. Purchase natural chicken, not chicken that has been injected with additives.
Chicken gravy
1/4 cup hot chicken grease
1/4 cup flour
2 cups milk, warmed

Directions
Let chicken sit out 20 minutes, meanwhile mix flour, salt and pepper.
Heat oil to hot in cast iron skillet. Oil should come up about halfway on a piece of chicken.
Generously salt and pepper chicken
dredge and coat chicken in seasoned four
Place in hot oil, do not crowd
Turn frequently and after frst turn hold chicken with fork and pierce thighs and legs with sharp knife. This pierce should be next to bone. Do this twice or three times on both sides. This will assure even cooking to most internal part. Do not cover.
Continue turning frequently until golden brown and internal temperature reads 185. Do not touch bone with probe.
Drain on brown paper bag or paper towels.
Serve with mashed potatoes and chicken gravy.
Chicken Gravy
Drain hot grease leaving 1/4 cup.
Stir in 1/4 cup flour using wooden spoon
cook roux until blonde, but do not exceed peanut butter colored and do not let burn.
Have 2 cups warm (not hot) milk ready and mix in and stir constantly until gravy is smooth and creamy. If gravy is too thick add additional milk or water. Adjust seasonings to taste. Serve with mashed potatoes and fried chicken.

Lobster And Sausage Piroghis Recipe

Russian food, well, good Russian food was all taken from the French begining when Peter the "great" wanted to "civilize" the Russians. At least the food got much better. By the way my surname was shortened from Kassalev.
Prep:30m Cook:20m Servings:8

Ingredients
-----------------For the Dough------------------
3 1/2 cups of flour
2 eggs + 2 yolks
1/3 cup . sour cream
3 tsp.. butter
----------------For the Filling--------------------
1 cup of spicy sausage (of your choice)
1 ½ lbs. of lobster tail meat
1 bunch of scallions
1 cup of large curd cottage cheese
Salt, Pepper
----------------For the Sauce ------------------
2 ½ cups of sour cream
2 tbls. of Russian vodka (optional)
6 oz. of tarama (carp roe - find it in Middle Eastern spec. stores)
1/3 cup of lemon juice
Fresh garlic
1/3 an oz. of fresh dill or chervil
Salt pepper

Directions
DOUGH - Mix all the ingredients for the dough together and knead it by hand – (we don’t want the gluten get too worked up) . Chill it for an hour.
STUFFING The sausage to use is completely up to you - I personally use a spicy Italian style. The only thing is that it should be cooked and diced to a small size. Poach the lobster tails and dice them small as well. Rinse and drain the cottage cheese. Chop the scallions and mix them along with the above mentioned ingredients. Season with a little salt and pepper (the sausage should provide most of the seasoning)
SAUCE- Put the garlic, vodka, lemon juice and the tarama into a blender and purée it. Chop the herbs finely and combine them along with the tarama purée into the sour cream. Season with salt and pepper..
TO PREPARE: Roll out the dough (onto a lightly floured surface) it should be no more than an 1/8 of an inch. and cut it into rounds about 2 inches in diametre. Fill them with some of the stuffing, brush the edges with some eggwash, fold them over and seal.
Boil the piroghi in water, at a slow boil, for 10 - 12 minutes - Drain them and let them cool.
After they have cooled slightly, coat them in more flour and deep-fry them until they are crisp.
Serve them hot with the sauce cold.

Lobster Chantilly With Papaya Recipe

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Prep:10m Cook:5m Servings:4

Ingredients
2½ cups cooked lobster meat, chopped
1/4 cup mayonnaise
1 Tablespoon pimientos, minced
1 Tablespoon fresh parsley, minced
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup heavy cream, whipped
1 ripe papaya, peeled, seeded and thinly sliced
To garnish fresh mint sprigs

Directions
Combine mayonnaise, pimientos, lemon juice, parsley, salt, and pepper in a small bowl.
Fold in whipped cream. Add lobster and papaya. Mix gently.
Garnish with fresh mint. Serve immediately

Lobster Wrapped In Cabbage Recipe

This is a very elegant and very impressive dish to serve when you want to make a great impression. It's a little pricy but well worth it when you want to impress. Enjoy.
Prep:10m Cook:30m Servings:12

Ingredients
3 lobsters
1 head cabbage
12 teaspoons melted butter
1/2 pound butter cut into cubes
4 shallots chopped
1-1/2 cups white wine
1 cup heavy cream
1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Directions
Plunge lobsters into a large pot of boiling water for 7 minutes.
Cool under cold running water.
Remove meat from the shells and cut crosswise into 1/2-inch slices.
Divide into 12 equal portions and reserve.
Take 12 large leaves from cabbage and blanch them in a pot of salted boiling water until tender.
Drain leaves and dry flat on towels.
Remove the large central rib from the cabbage leaf.
Place on a work surface and overlap the two sides where the rib was removed.
Place the divided lobster on each cabbage leaf.
Fold cabbage leaf around the lobster to make a packet then put folded side down in baking dish.
Put 1 teaspoon of melted butter on each packet.
Preheat oven to 400.
Combine wine and shallot in stainless saucepan and reduce until most liquid has evaporated.
Add cream and reduce until 1/3 cup remains.
Strain sauce through fine cheesecloth and return to stainless pan.
Cook cabbage packets in oven until warm about 5 minutes.
Place sauce over low heat and whisk in the butter cubes one at a time.
Season with salt and pepper.
Place cabbage packets on warm plates and surround each packet with sauce.
Serve immediately.

Mock Lobster Casserole Recipe

Easy enough for weekenight cooking and impressive enough for guests.
Prep:10m Cook:30m Servings:6

Ingredients
2 pounds skinless haddock filets, cut in serving size pieces
1/4 teaspoon salt
1 can cream of shrimp soup
1 tablespoon fresh lemon juice
1/2 teaspoon onion, minced
1/8 teaspoon garlic powder
1/4 cup butter, melted
1/2 teaspoon Worcestershire sauce
3/4 cup bread crumbs or RITZ cracker crumbs

Directions
1-.Arrange fish in shallow greased baking dish. Sprinkle with salt.
2-.In bowl, whisk together cream of shrimp soup and lemon juice. Spoon over fish.
3-.Bake at 350 degrees for 20 minutes.
4-.Meanwhile, in small skillet, saute onion and garlic powder in butter. Remove from heat.
5-.Stir Worcestershire sauce and crumbs into onion mixture.
6-.Sprinkle crumb mixture over fish.
7-.Bake an additional 10 minutes.

Shrimp In Lobster Sauce Recipe

This is one of my favorite meals when we go out. I found this recipe and tweeked it to taste more like I was used to. It is real tasty. Serve with steamed rice and an eggroll.
Prep:20m Cook:15m Servings:4

Ingredients
1 lb Medium shrimp completely shelled,
tails removed, cleaned and blotted dry
1 ts Finely chopped ginger root
2 Scallions, finely chopped
1 1/2 tb Thin soy sauce
2 tb Chinese rice wine
=OR=- Dry sherry
1/4 ts Sugar
1 pinch Salt
1/2 c Chicken broth
1 tb Cornstarch, dissolved in
2 tb Chicken broth, (cold)
1 Egg, beaten with
2 tb Coarsely chopped garlic
--------- MARINADE ---------
1 Egg white, lightly beaten
1 ts Cornstarch
1 1/2 c Peanut oil for deep-frying
--------- SAUCE ---------
1/2 lb Pork, coarsely ground
2 tb Peanut oil
1 1/2 tb Chinese fermented black beans
2 ts Sesame oil

Directions
1-.Marinade the shrimp in the egg white and cornstarch for 20 minutes in the refrigerator.
2-.Fry the shrimp in 1 1/2 cups oil at a moderate temperature (325F).
3-.Or, to simplify, stir-fry them in a wok in 3 tablespoons of oil just until they turn opaque.
4-.Remove them from the wok.
5-.Brown the ground pork in 2 tablespoons of oil.
6-.Add the rest of the sauce ingredients.
7-.Bring them to a boil and add the cornstarch to thicken the sauce lightly.
8-.Turn off the heat.
9-.Stir in the beaten egg, pulling the clumps of egg into thin strands with chopsticks as they cook.
10-.Stir in the cooked shrimp to coat them with the sauce.

Lobster Mashed Potatoes Recipe

This is a great app I had at Mastro's Steak House in LA. It's amazing when served in the recipe, and when I make it at home it's almost as good. You can go the whole 9 yards and make the potatoes from scratch but I like the mix box just cause it's quick. Here's the easy way...... More
Prep:5m Cook:10m Servings:4

Ingredients
lobster chunks (chopped up lobster)
mashed potatoes mix
paprika
s & p
butter

Directions
1-.First, cook the box of mashed potatoes following the instructions on the box. Use milk instead of water if suggested.
2-.Once the potatoes are smooth and ready, dump a load of lobster chunks into the potatoes. The more lobster the better. Get as much as you can afford.
3-.Season with salt and pepper and a bit of paprika.
4-.Mix in melted butter to taste and to add to the smoothness.

Lobster And Chive Bisque Recipe

Want a great tasting lobster bisque but don't feel like slaving over a stove? This is a fast and incredibly simple recipe that makes a deliciously creamy bisque. Just toss some ingredients in a pan, cook and you're done!
Prep:5m Cook:20m Servings:6

Ingredients
1 cup lobster meat
2 tbsp onion, minced
1 cup heavy whipping cream
5 tbsp butter
3 cups milk
4 tbsp all-purpose flour
3 tbsp fresh chives, chopped
1 1/2 tsp salt

Directions
1-.Saute the lobster meat, onion and butter, in a medium sized pot, until the onions are soft.
2-.Add the flour, then after all the ingredients are blended well, stir in the cream, milk, and salt. Cook over a low heat until the soup thickens.
3-.Garnish the soup with green onions prior to serving.

Warm Lobster Dip Recipe

Ahhhh....warm lobster dip. Need I say more?
Prep:360m Cook:25m Servings:8

Ingredients
16 ounces cream cheese
2 cups lobster meat, Maine lobster if you can get it
2 tablespoons finely chopped onion
1 tablespoon horseradish
1 teaspoon Worcestershire sauce
Hot sauce to taste
milk, as needed to thin

Directions
1-.Soften cream cheese.
2-.Cut lobster into bite-sized pieces.
3-.In a bowl mix cream cheese, lobster meat, onion, horseradish, Worcestershire sauce and hot sauce.
4-.Add milk to thin to desired consistency.
5-.Place into an oven-safe dish.
6-.Refrigerate for 6 hours to allow flavors to marry.
7-.Bake, uncovered, a 375° for 25 minutes, until bubbly.

Lobster Tea Sandwiches Recipe

If you want an impressive appetizer try this one. They are not only pretty but have amazing tastes. Great pot luck or shower item. Enjoy
Prep:10m Servings:60

Ingredients
3/4 cup cream cheese softened
1/4 cup finely chopped chives
20 slices bread of your choice
2 cups finely chopped lobster
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon prepared horseradish
Salt and pepper to taste

Directions
1-.Combine butter and chives then spread mixture onto 1 side of each slice of bread.
2-.Mix remaining ingredients in a small bowl then evenly spread mixture over 10 bread slices.
3-.Top with remaining slices then remove crusts and cut into quarters or fingers.

Lobster Rolls Recipe

Ingredients
Serves 4
4 whole lobsters, 1 1/4 to 1 1/2 pounds each
1 cup mayonnaise
1 teaspoon freshly squeezed lemon juice
1/2 rib celery, minced
Coarse salt and freshly ground pepper
4 top-split hot dog rolls
1 tablespoon unsalted butter
Chopped fresh chives, for garnish

Directions
1-.Fill a very large stockpot 3/4 full with cold water. Place over high heat and bring to a rolling boil. Plunge lobsters, one at a time, headfirst into the water. Cook, uncovered, until they float, 12 to 14 minutes.
2-.Meanwhile, prepare an ice-water bath. Remove lobsters from boiling water and immediately transfer to ice-water bath until chilled.
3-.Remove rubber bands from claws. Twist claws with their knuckles from the body. Separate knuckles from claws. Crack knuckles open; remove meat and set aside. Grasp "thumb" and bend it back to snap it off. Crack claw in half; remove meat and set aside. Pull of legs. Twist tail from the joint where it meets the body. Pull off tail fins. Bend tail backward to crack off end of shell. Use your fingers to push tail meat out opposite side; remove with fork and set aside. Discard any remaining lobster.
4-.Roughly chop lobster meat into about 1/4-inch pieces. Place in a large bowl, along with mayonnaise, lemon juice, and celery; season with salt and pepper.
5-.Place a griddle or large skillet over medium heat. Butter hot dog rolls and place on the griddle or in skillet. Toast until golden on each side; transfer each roll to a serving plate. Divide lobster mixture between the 4 rolls; garnish with chives.

Italian Lobster Pie Recipe

When i was in sicily I tryed this in a restruant now I make it quit a bit....i hope you enjoy!!
Prep:20m Cook:50m Servings:4

Ingredients
1½ cups water
¼ cup long-grain rice
½ pound skim milk ricotta cheese
2 each eggs, beaten
½ pound mozzarella cheese, chopped
½ pound lobster meat, cut in small pieces
1 small onion, chopped
1/10 teaspoon black pepper
2 tablespoons Italian seasoned bread crumbs
2 tablespoons milk

Directions
1-.In a large saucepan bring water to a boil. Add rice and return to boiling, then reduce heat. Cover and simmer 20-25 minutes, or until done. Drain.
2-.Stir in ricotta cheese, eggs, mozzarella cheese, lobster meat, onion, and black pepper.
3-.Butter an 11" quiche dish, coat with bread crumbs. Spoon lobster mixture into dish. Pour milk over mixture (this makes the top brown and crusty after baking). Bake uncovered at 350° for 45-50 minutes or until top is golden brown and knife inserted near center comes out clean.

Lobster Quiche Recipe

This is amazing. I don't make this often since lobster is so expensive but when I have special overnight guests who like seafood this is a must. Hope you enjoy as much as we do.
Prep:19m Cook:45m Servings:8

Ingredients
1-1/2 cups flour
1 teaspoon salt
6 tablespoons butter
3 tablespoons ice water
3 eggs
1-1/2 cups half-and-half
1 tablespoon butter melted
1-1/2 cups cooked lobster meat coarsely chopped
3/4 cup grated Swiss cheese
3/4 cup grated cheddar cheese
1 small white onion
1 garlic clove
1/4 teaspoon dry mustard
1/2 teaspoon tarragon
1 teaspoon parsley
1 teaspoon salt
2 teaspoons freshly ground black pepper

Directions
1-.Mix together the flour and salt.
2-.Using a pastry fork cut in the butter until mixture resembles coarse sand.
3-.Mix in just enough ice water to form a ball.
4-.Wrap the pastry in plastic wrap and refrigerate for 1 hour.
5-.Roll out the chilled dough on a lightly floured board the line pie pan with the pastry.
6-.Cover with plastic wrap and refrigerate until ready to use.
7-.Preheat oven to 350.
8-.In a large bowl beat the eggs well then add the half and half and beat again.
9-.Stir in the lobster meat and cheeses then set aside.
10-.Chop the onion finely and sauté in a little butter.
11-.When the onion is almost done crush the garlic and stir in then remove from heat.
12-.Add onion, garlic, dry mustard, herbs, salt and pepper to the lobster mixture and combine well.
13-.Pour into the quiche crust and bake at 350 for 45 minutes.
14-.Cool on a rack for 5 minutes before slicing.

Lobster Cocktail Recipe

Elegant, impressive and tasty all mixed up into one little delightful appetizer. Enjoy.
Prep:20m Servings:4

Ingredients
2 tablespoons yellow peppers diced small
1 tablespoon green pepper
2 tablespoons white onion finely chopped
1 jalapeno pepper seeded and finely minced
1 medium tomato seeded drained and diced
1/4 cucumber diced small
1-1/2 tablespoons finely minced mint
3 tablespoons finely minced cilantro
2 key limes juiced
3 tablespoons fresh orange juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 pound main lobster cooked rare and coarsely chopped
1 medium avocado diced into cubes

Directions
1-.Make a salsa by combining yellow and green peppers, onion, jalapeno, tomato, cucumber, mint, cilantro, olive oil, juice of 1 lime and half of the orange juice.
2-.Season with salt and pepper.
3-.Marinate lobster meat in remaining lime juice and orange juice for 5 minutes.
4-.Take a chilled martini glass and put a small amount of salsa in the bottom of the glass.
5-.Arrange a layer of lobster meat on top and add a layer of the diced avocado.
6-.Repeat process until glass is almost full.
7-.End with a layer of lobster on top then top with a small teaspoon of salsa and avocado

Lobster Pierogies Recipe

Ingredients
* 2 pounds Yukon Gold potatoes peeled and quartered
* 2 pounds cleaned and diced lobster meat
* 8 ounces black truffle butter
* 2 tablespoons chopped chives
* Salt and pepper to taste
* 1 recipe of Pierogies dough, recipe follows
Pierogies Dough Ingredients:
* 2 cup flour
* 4 ounces sour cream
* 2 ounces butter
* 1 egg
* 1 tablespoon chopped chives
* Salt and pepper to taste

Directions
1. Roll dough to 1/8 inch thick. Cut dough into 2-inch circles. Wrap and set aside.
2. Boil potatoes in salted water until tender and drain. Place through ricer and fold in truffle butter and chives.
3. Fold in lobster meat. Check seasoning.
Pierogies Dough Directions:
1. Place flour in bowl and form a well.
2. Add remaining ingredients and mix by hand.
3. Form in a ball, wrap and refrigerate for 20 minutes.

Lobster Absinthe Recipe

This recipe probably show just how old some of the recipes in my family are, as well as how extravagant some of them can be. There's nothing cheap about this recipe, and there's nothing easy either. There's also nothing else like it.


Ingredients
1 medium lobster
1 c clam juice
1 c white wine (I prefer table wine)
4 sprigs fresh tarragon
4 Tbsp butter
1 egg
2 Tbsp heavy cream
2 Tbsp sherry
1 oz Pernod (or real absinthe, if you have it)
1/4 tsp dry tarragon
1/4 tsp dry chervil
1/2 tsp salt
Pepper to taste
Paprika to color

Directions
1-.Poach the lobster gently in the wine and clam juice for 15 minutes.
2-.Let it cool in the liquor
3-.Split it, remove and dice the meat.
4-.Save the shell, coral (that is, the roe), and liver.
5-.Put the shell back into the liquor and simmer on low until the fluid is reduced to a half-cup
6-.Pour into a saucepan, add liver, coral, cream, and 2 Tbsp butter.
7-.Stir gently on low heat and thicken with 1 egg whipped with sherry.
8-.In a flame-proof casserole put 2 Tbsp butter and the lobster meat.
9-.Warm the Pernod
10-.When the butter is foaming, add the heated Pernod and set on fire.
11-.When the alcohol has burned out, add the cream sauce and remaining herbs. Season with salt and pepper.
12-.Heat through in a 350 degree oven for 10 minutes.
13-.Serve on toast points with paprika on top for color.

Lobster Bisque Recipe

A rather impressive yet easy lobster bisque. Invite some friends over for dinner and they will feel quite pampered with his tasty dish. Perfect when combined with salad and warm french bread.
Prep:10m Cook:30m Servings:6

Ingredients
1/2 pound lump lobster meat, cooked
1 (14.5 oz) can chicken broth
2 tbsp celery, chopped
1/4 cup fresh mushrooms, chopped
2 tbsp carrot, chopped
2 tbsp onion, chopped
1/2 cup dry white wine
1 1/2 cups half-and-half
3 tbsp butter
1/8 tsp cayenne pepper
1/8 tsp salt

Directions
1-.In a large saucepan, over medium-low heat, melt the butter, then add in the celery, mushrooms, carrot and onion. Cook and stirring often until tender, around 10 minutes. Add in the chicken broth; season with salt and cayenne pepper. Allow mixture to come to a boil, then reduce heat and simmer for 10 minutes.
2-.Pour the vegetable and broth mixture into a blender, then add 1/4 cup of the cooked lobster meat. Blend, covered, until smooth. Then return the mixture to the saucepan, and mix in the white wine, half-and-half, and the left over lobster meat. Cook over a low heat, stirring often until the mixture thickens, for around 30 minutes. Serve.

Seafood Enchiladas

I came up with this after having some that were made in a deli at a grocery store. They were yummy and I figured I could reproduce them and I have. My family and friend request these often.
Prep:30m Cook:45m Servings:8

Ingredients
Filling:
4-8oz pkgs cream cheese, room temperature
1 pound small cooked shrimp (salad shrimp)
1 pound imitation crab, chopped
2 bunches of green onions, sliced
1 cup (approx) sliced black olives
Other ingredients:
16 burrito size flour tortillas
4 cans of enchilada sauce (about 11 oz cans, any variety, many to choose from)
4 cups (approx) shredded cheese (I use a combination of Medium Cheddar and Pepper Jack)
Additional sliced green onions and black olives

Directions
1-.Combine filling ingredients.
2-.In a 9X13 glass or ceramic pan pour a thin layer of enchilada sauce.
3-.Place about a half cup of filling in a tortilla. Roll up. Place seam side down into pan. Repeat. You can fit about 8 per pan. Makes 2 pans.
4-.Cover enchiladas with sauce, making sure to completely cover all surfaces. Sprinkle with cheese, green onions, and black olives.
5-.Bake at 350 for about 45 minutes, it will be slightly brown on top when done and be bubbly.

Seafood Scampi

Made this and everyone requested the recipe. If you do not live where seafood is plentiful this may get expensive but worth it
Prep:45m Cook:20m Servings:8

Ingredients
1 lb jumbo shrimp
1 lb large scallops
1 lb lobster meat
1 lb crab meat
1-2 sticks butter
2 tbsp olive oil
5 cloves of garlic sliced (more if you like)
1 bunch of scallions or 1 small onion chopped
3-4 plum tomatoes chopped

Directions
1-.Cut up all seafood as follows:
2-.shrimp, 3 pcs per shrimp
3-.scallops, in quaters
4-.lobster and crab into 1" pieces
5-.In frying pan melt butter with olive oil
6-.Add garlic and onion and saute till tender
7-.Add plum tomatoes and cook 3 minutes
8-.Season with:
9-.pepper, parsley, paprika and 1 tbsp Parmesean cheese
10-.Put seafood in 9 x 13 pan
11-.Pour pan mixture over seafood
12-.Top with bread crumbs
13-.Bake about 20 minutes
14-.Just before taking out of oven (5 minutes before), stir bread crumbs into butter/seafood mixture and then top again with more bread crumbs and bake another 5 minutes or till golden
15-.Serve over pasta or rice

Seafood Au Gratin

This will get your cholesterol on the rise, but what a way to splurge! For company, serve in small individual casseroles…it’s so rich, it’s best as a side dish rather than a main dish. It goes great with steak or pork tenderloin (you needed more cholesterol, right?)... More
Prep:30m Cook:20m Servings:6

Ingredients
8 ounces sliced fresh mushrooms
1 onion, diced finely
1 cup finely chopped celery
1 can water-chestnuts, diced
1 tablespoon butter
½ pound best quality crab meat
½ pound fresh cooked medium shrimp, coarsely chopped
¾ cup mayonnaise (do not substitute)
¼ cup half-and-half
½ cup fresh grated parmesan
½ teaspoon seafood seasoning (such as Old Bay)
½ teaspoon garlic salt or powder
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon Worcestershire sauce
Topping
1 cup crushed garlic croutons
2 tablespoons melted butter

Directions
1-.Sauté mushrooms, onions, celery and water chestnuts in 1 tablespoon butter.
2-.Remove pan from heat; add crab and shrimp.
3-.Blend together mayonnaise, half-and-half, parmesan and seasonings; stir into seafood mixture.
4-.Spoon the mixture into a well buttered medium casserole dish, or individual casserole dishes.
5-.Sprinkle top with crushed croutons, and drizzle melted butter over the crumbs.
6-.Bake at 350 degrees for about 20 minutes, until top is just golden and edges bubbly.

Seafood Saute

An easy sauté for company - prep can all be done in advance and cooking time is about 10 minutes
Prep:20m Cook:10m Servings:6

Ingredients
3 Tbsp butter
3 Tbsp olive oil
5 cloves garlic
1 pound fresh mushrooms, sliced
1/3 cup chili sauce
1/4 cup dry, white wine
1/4 lemon juice
1 cup chopped green onions (including tops)
1 pound raw shrimp, peeled an deveined
1 pound sea scallops
salt
Cajun spice to taste
1/3 cup chopped fresh parsley

Directions
1-.Heat butter and oil in a large skillet. Add the garlic and mushrooms and sauté until the mushrooms let off most of their liquid. Add chili sauce, wine and lemon juice. Bring to a boil.
2-.Add the green onions, shrimp, and cook 2 minutes. Cut the scallops in half and add (you can substitute uncut bay scallops).
3-.Cook just until the shrimp turn red and the scallops are cooked through (but not overcooked). Add salt and sprinkle with either Cajun spices or pepper to taste. Scatter fresh parsley over the top and serve with rice.

Pok Tak Seafood Soup

This soup made almost like Tum Yum Soup, but doen't have coconut milk..this dish can be find in any Thai resteruant...and if you like seafood..Shrimp, scallop, squid, mushrooms and basil leaves in hot and sour spicy broth w/ lemon grass seasoning, if you do you'll love this dish. ... More
Prep:20m Cook:30m Servings:4

Ingredients
All types of seafood can be use / clean and dry
1 long lemong grass cut into long sliced
4 leaves of lemon leaves
6 glove of garlic crushed
1/2 of red onion sliced
3 tablespoon fish sauce
2 tablespoon lemon juice
4 cans of chicken stock
1/4 cup of cilento steam only (if have root it may be use)
choped remaining cilento leaves for ganish
1/4 cup on green onion choped into small cubes (chives can be use)
1/2 cup of clean spinach leaves (optional)
1 or 2 dried red chilli pepper crushed for topping

Directions
1-.In a pan, add stock, lemon grass, lemon leaves, garlic, red onion and cilento steam cook for at least 15 minutes or until fagrances.
2-.When done, add your seafood in a boiling stock( seafood should only take a few minutes, you don't want to over cook it) cook it about 5 minutes add fish sauce (be careful with your fish sauce, the stock might be already salty), lemon juice, green onion and spinach leaves. Pour into your serving bowl and garnish with choped cilento and dried red chilli pepper.

Seafood Languedoc

This is wonderful served on your favorite rice. It basically is your favorite seafood in a very tasty creamy seafood gravy. Lots o' flavor!
Prep:15m Cook:30m Servings:8

Ingredients
6 tablespoons butter
4 cloves of garlic, diced
1 medium onion, diced
3 tablespoons flour
3/4 teaspoon white pepper
1 teaspoon Old Bay, or seasoned salt
3/4 cup dry white wine
1 cup fish stock or constituted bouillon
1/2 cup milk
2 – 6ounce fish fillets (a firm fish like tilapia)
1 cup scallops
1 ½ cups shrimp

Directions
1-.Sauté the garlic and onion in butter until beginning to caramelize
2-.Stir in flour, white pepper, and Old Bay seasoning and make a roux (the flour will be slightly browning).
3-.Slowly add wine, fish stock, and milk.
4-.When it’s beginning to thicken, add fish fillets, scallops, and shrimp.
5-.Cook on low for 20 -30 minutes. The seafood will cook in the sauce.
6-.Serve this on a brown or wild rice for best effect.

Seafood Delight

A seafood delight served over Angel Hair Pasta. A dish that could make a date end well, or one the whole family will enjoy.
Prep:15m Cook:30m Servings:4

Ingredients
1 package Angel Hair Pasta
2 4-5oz Lobster Tails
6-8 Large Scallops
1 lbs medium shrimps
1 1/2 cups White wine
1 pad Butter
2 Tsp Granulated garlic
1 chopped Garlic clove
1 Tsp Salt
1 Tsp Pepper

Directions
1-.Use one large sauté pan; add your butter and garlic. Once the garlic has turned golden brown add your shrimp & lobster, cook shortly as not to finish. At this point, pull your shrimp out of the pan and set aside. Now, sear your scallops. Once the scallops are close to being cooked, add your shrimp, then the wine. Let this mixture reduce until it coats the back of your spoon.
2-.Now you can start your Angel Hair pasta. Do not over cook. When pasta complete pull and cool under cold water quickly to keep from further cooking, drain the water.
3-.You can now finish the sauce, add your salt, pepper, and garlic. Taste and adjust as needed. If your sauce is not thick, enough then add a slurry water "corn starch and water".
4-.Plate up your pasta, and then pour the sauce over each plate being sure to give out enough seafood per.
5-.This dish goes very well with a chardonnay
6-.Another thing you can do is pull your seafood out of the sauce and set aside. You can then take your sauce and pasta and mix it up in a bowl then add your seafood to the top for presentation, Or you can mix it all up together and sprinkle the top with fresh parsley.

Seafood Nachos

a twist on nachos
Prep:10m Cook:8m Servings:6

Ingredients
30 baked tortilla chips
1 pkg. (8 oz) imitation crabmeat, chopped
¼ cup reduced-fat sour cream
¼ cup reduced fat mayonnaise
2 Tbsps. finely chopped onion
¼ tsp. dill weed
1 cup (4 oz.) shredded reduced-fat cheddar cheese
¼ cup sliced ripe olives
¼ tsp. paprika

Directions
1-.Arrange the tortilla chips in a single layer on an ungreased baking sheet.
2-.In a bowl, combine the crab, sour cream, mayonnaise, onion and dill; spoon
3-.about 1 Tbsp. onto each chip. Sprinkle with the cheese, olives and paprika.
4-.Bake at 350 degrees for 6-8 minutes or until the cheese is melted. Yield:
6-.6 servings.

Chicken And Seafood Rub

This rub goes great on chicken and all types of seafood. It can easily be adjusted to your taste. Fire up the grill!
Prep:5m Servings:8

Ingredients
4 teaspoons granulated onion
4 teaspoons granulated garlic
1 tablespoon sea salt
2 teaspoons prepared chili powder
2 teaspoons freshly ground black pepper

Directions
1-.Mix all ingredients together
2-.Makes about 1/4 cup
3-.Simply add the rub to your protein and throw it on the grill. The amount of time prior to cooking depends on the meat you are applying it to:
4-.15 minutes - Small Foods such as shellfish, kabobs, vegetables
5-.15-30 minutes - Thin meat such as chicken breasts, fish fillets, pork tenderloin, chops, and steaks
6-.30-90 minutes - Thick cuts of meat like Leg of lamb, whole chickens, and beef roasts
7-.2 to 8 hours - Big or tough cuts of meat such as racks of ribs, whole hams, turkeys, and pork shoulders

Seafood Antipasto

A whole bunch of great flavors in one dish. Can't go wrong with this delight. Enjoy
Prep:15m Cook:60m Servings:8

Ingredients
14 ounces ketchup
1/4 cup Worcestershire sauce
1 teaspoon garlic powder
4-1/2 ounce can shrimp drained
4-1/2 ounce can tun undrained
4 ounce can sliced mushrooms drained
2 small white onions sliced and separated into rings
1 cup salad olives drained
4 ounce can ripe olives drained
1 cup raw cauliflower sections

Directions
1-.Combine ketchup, Worchestershire sauce and garlic powder.
2-.Add remaining ingredients except cauliflower mixing gently to keep shrimp whole.
3-.Top with small cauliflower sections then cook on low heat for 1 hour.
4-.Serve with a good butter flavored cracker or slices of toasted Italian bread.

Seafood Mold

Yummy. Very impressive appetizer.
Prep:10m Servings:8

Ingredients
8 ounces cream cheese
1 green onion finely chopped
1 can cream of mushroom soup
1 tablespoon gelatin dissolved in 3 tablespoons water
1 can crab meat
1/2 cup chopped celery
1 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon horseradish
A few drops Tabasco pepper sauce
A few drops Worcestershire sauce

Directions
1-.Heat soup then dissolve gelatin in water and add hot soup.
2-.Cool slightly.
3-.Combine with all other ingredients then pour into mold.
4-.When set unmold and serve with crackers or toasted bread rounds.

Seafood Gumbo

A delicious blend of seafood flavors that really comes together nicely. Serve with crusty buttered bread.
Prep:20m Cook:180m Servings:8

Ingredients
1 lb. okra in 1 inch slices
5 tablespoons vegetable oil, divided
2 ribs celery, chopped
1 large onion, chopped
1 garlic clove, minced
½ green pepper, chopped
3 oz tomato paste
28 oz canned tomatoes, drained, in small pieces
2 qts. chicken or vegetable stock
2 tablespoons flour
1 slice uncooked ham, cut in 1-inch squares
1 bay leaf
½ tablespoon thyme
Cayenne to taste
Salt to taste
Pepper to taste
½ lb. crab meat (from can)
½ lb. sea scallops
½ lb. clams (from can)
½ lb. uncooked medium shrimp, shelled, deveined

Directions
1-.In medium skillet, sauté okra in 2 tablespoons oil until soft. Set aside. In large heavy kettle sauté celery, onion, garlic, and green pepper in 2 tablespoons oil until soft. Add tomato paste and cook, stirring, 5 minutes. Add tomatoes and simmer 5 minutes. Gradually stir in stock. Blend well.
2-.In small skillet brown flour in remaining 1 tablespoon oil. When flour turns dark brown, add small amount stock-tomato mixture. Stir until smooth. Add to stock-tomato mixture in large kettle. Add ham, okra, bay leaf, thyme, cayenne, salt, and pepper. Bring to boil. Reduce heat, cover, and simmer 3 hours.
3-.If serving same day, add crab meat, scallops, clams, and shrimp 15 minutes before end of cooking time. If serving next day or freezing, add seafood at end of cooking time, stir, remove from heat, cool to room temperature, and refrigerate or freeze. To reheat, bring to room temperature, heat through over medium-low heat. Do not boil.
4-.Serve in bowls over rice or with crusty bread. Flavors blend best when prepared a day ahead.

Seafood Chowder

From a local restaurant, The Loaf and Ladle--if you like soups and sandwiches, it's a good cookbook, by Joan Harlow, who started the restaurant. My favorite chowder, ridiculously easy, really. You want to be careful with chowder--it's fragile and shouldn't be overheated. Just hot--not boiling, or the cream can "break" or curdle.... More
Prep:15m Cook:40m Servings:4

Ingredients
2 large potatoes (peeled and diced)
1 quart of stock (I use 2 cups fish stock and 2 cups chicken stock for richer flavor)
1 bay leaf
2 ounces salt pork (cut into small pieces)
1 large onion (peeled and diced)
2 cans evaporated milk, or 3 cups light cream (I use the cream, but she says that if you're going to leave this on the heat for a while, use the evap. milk, as it's more stable and won't curdle.)
2 TBSP butter
salt and pepper to taste
3/4-1 tsp dried thyme
2 tsp dried parsley
1/2 lb shrimp (peeled and deveined)
1/2 lb bay scallops
1 7 oz can chopped clams
1 good size fillet of firm whitefish (haddock or cod) cut into approx 2 inch pieces

Directions
1-.Peel and dice potatoes and put them in the stock to boil. Add the bay leaf.
2-.Cook the salt pork in a skillet over medium heat until enough fat is rendered to saute the onions in.
3-.Remove the salt pork from the pan and cook the onions in the rendered fat.
4-.When the onions are translucent, add them to the potatoes in the stock. (Potatoes are ready when you can bite into them, but they are still firm.)
5-.Return the salt pork to the skillet and continue to cook until they're brown and crispy. Save them for garnishing the chowder later.
6-.Add the butter, thyme and parsley to the stock.
7-.Next add all of the seafood to the chowder. It should not be boiling, just simmering lightly. You don't want to overcook the seafood.
8-.Add the cream or evap. milk, season with salt and pepper, and just heat until the cream is heated through, don't boil.
9-.Serve in warm bowls, garnished with the salt pork.

Seafood Bisque

Have a seafood night with this yummy dish!
Prep:10m Cook:20m Servings:4

Ingredients
1 (8 oz) package of imitation crabmeat, chopped
1 (10.75 oz) can of condensed cream of celery soup, undiluted
1 (10.75 oz) can of condensed cream of shrimp soup, undiluted
1/2 c. of chopped onion
1 tbsp. of butter
2 1/4 c. of milk
1 tsp. of chicken bouillon granules
1/2 tsp. of dried parsley flakes
1/4 tsp. of garlic powder
1/4 tsp. of dried marjoram
1/4 tsp. of pepper

Directions
1-.First you want to saute onion in melted butter over medium flame.
2-.Then you can add in the rest of the ingridients.
3-.Now cover with a lid, cooking over low flame approx. 20 min.
4-.Let this heat and serve!

Seafood Lasagna

This dish is perfect for the seafood lover! It puts a delicious twist on a classic recipe. My family loves it!
Prep:5m Cook:65m Servings:8

Ingredients
5 c. mozzarella cheese, shredded
1 c. freshly grated Parmesan cheese
3 c. milk
3 tbls. all-purpose flour
3 tbls. butter
1 lb. fresh crab meat
1 lb. cooked salad shrimp
16-oz. package of lasagna noodles

Directions
1-.Preheat oven to 350 degrees F (175 degrees C).
2-.Cook lasagna noodles according to package directions. Drain well.
3-.In a medium-sized size saucepan melt butter or margarine over medium heat. Then stir in flour and let it brown slightly. Add the milk slowly, stirring constantly until the sauce thickens. Stir in the parmesan cheese and mix well.
4-.Spread a thin layer of the white sauce into a 9x13 baking dish, followed by a layer of the cooked lasagna noodles. Now put a 1/4 of the shrimp, 1/4 of the crabmeat and 1 cup of the grated mozzarella on top of the lasagna noodles. Repeat this process, until you have four layers of the lasagna. Add sauce to the final layer and top with mozzarella cheese. Bake until dish is heated thoroughly and the top is golden brown, approximately 45 minutes.

Seafood Spicy Salad Seafood

This dish puts a spicy spin to all the seafood mix...it perfectly by itself....
Prep:15m Cook:15m Servings:2

Ingredients
1 pound prawns
1 pound mussels
3 squid
1pound crap claws
1 onion, cut into wedges
1 celery cut into short lengths
DRESSING:
15 finely sliced hot chilies
3 tbsp fish sauce
3 tbsp lime juice
3 tbsp of roasted rice finly crushed

Directions
1-.To make the spicy dressing; pound the chilies roughly and transfer to a bowl. Add in the remaining ingredients, and stir well.
2-.Wash the prawns, shell and de-vein. Remove the heads, but keep the tails intact. Clean the squid, removing any inedible parts. Make a criss-cross pattern with a knife, and cut into pieces. Clean the mussels, drain and set aside.
3-.Bring the water to a boil over high heat, blanch the prawns, squid, mussels and crab claws one at a time for two minutes. Sock in a cold water for a few minutes and drain.
4-.Discard the mussel shells( shells can be left but, must be very clean) and put the mussels into a mixing bowl. Add the remaining ingredients and the spicy dressing and toss well. Arrange on a serving dish, garnish with sprigs of celery

Chicken Piccata My Way

This is my version of Chicen Piccata. I tried this in a very popular Dallas restaurant and worked with it until I perfected it. I have now served this several times and am always asked for the recipe
Prep:15m Cook:30m Servings:8

Ingredients
8 boneless skinless chicken breasts
1 cup buttermilk
1/2 cup all purpose flour
2 teaspoons Mrs. Dash seasoning mix
2 teaspoons lemon pepper
1/2 cup heavy whipping cream
1 cup white cooking wine
1 small jar capers and juice
1 large lemon sliced into 8 slices
2 tablespoons fresh lemon juice
1 small white onion diced
3 sprigs fresh thyme
3 sprigs fresh rosemary
1/4 cup extra virgin olive oil

Directions
1-.Rinse and pat dry the chicken.
2-.Combine flour, Mrs. Dash and lemon pepper in a pie plate.
3-.In separate pie plate pour the buttermilk.
4-.Heat oil in heavy skillet.
5-.Dip chicken breasts in buttermilk and then in flour mixture.
6-.Redip chicken in buttermilk and then flour mixture again.
7-.Heat in oil until browned on both sides.
8-.Transfer chicken to casserole dish.
9-.Pour whiping cream, cooking wine, capers with juice, lemon juice, only, thyme and rosemary in skillet that chicken was removed from.
10-.Simmer for 10 minutes to allow flavor to blend.
11-.Pour sauce over chicken breasts then top with lemon slices.
12-.Bake in 350 oven for 30 minutes.

Tandori Chicken

All my friends just love it with rice or roti (Indian bread)
Prep:240m Cook:50m Servings:4

Ingredients
Chicken 1 lb
Red chilipowder 1 tsp
Yogurt 1 cup
Ginger paste 2 tbsp
Garlic paste 2 tbsp
Lemon juice 2 tbsp
Chili powder 3 tsp
Sesame oil3 tbsp
Salt

Directions
1-.Wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces and keep it aside.
2-.Take a bowl, add oil, ginger paste, garlic paste, yogurt, chili powder, lemon juice, salt and mix well.
3-.Apply this marinade onto the chicken pieces and refrigerate for three to four hours.
4-.Pre heat the oven at 350 F and cook the chicken for 30 min.
5-.For garnishing Onion rings and lemon wedges.

Best Chicken Enchiladas

These enchiladas are unbelievable. They are so popular that I've taught a class on them 45 times, no joking. If you use a rotisserie chicken add about 1 T McCormicks Fajita seasoning. Make it low carb and "gourmet" by filling halved poblano peppers with the filling, top with cheese and drizzle with cream. Bake 45 minutes at 350 F. ... More
Prep:30m Cook:45m Servings:8

Ingredients
12 - 15 flour tortillas, medium size (8" - 10")
8 oz green chilies, canned, chopped
3 1/2 C cooked chicken with Fajita Seasoning, chopped
1 pt heavy cream or half-and-half
1 medium yellow onion, diced
2 large cloves garlic, smashed and diced
8 oz cream cheese (light is acceptable)
16 oz Mexican Blend Cheese
1 red bell pepper, diced
14 oz can of corn, drained
1-2 cans black beans (your preference), rinsed and drained
1 chipotle pepper in adobo sauce, diced (more if you like it spicier)

Directions
1-.Sauté onion, garlic, red pepper and pepper in butter. Add chilies for a minute, and then add cream cheese. Stir until melted. Add chicken, beans and corn. Combine ingredients.
2-.Fill the tortillas with the chicken mixture. Make the enchiladas, place in the pan (large enough to fit enchiladas), cover with cheese and then pour the heavy cream over the enchiladas. If you want to have very soft cheese, cover with foil. For a crispier top leave the foil off.
3-.Bake at 350 F for 45 minutes.
4-.For a great side dish add a bit of the filling to a can of corn, add some hot sauce or chopped chipotle peppers, heat and serve.

Butter Chicken

Butter Chicken is a staple in any indian restaraunt in Vancouver and this is the best I have done in attempting to replicate it. This is really really good. Honestly.
Prep:20m Cook:45m Servings:4

Ingredients
1C raw cashews
2t garam masala
2t ground coriander
3/4t chili powder
3 cloves garlic chopped coarsely
2t fresh ginger, grated
2T white vinegar
1/3C tomato paste
1/2C yogourt
1kg chicken thighs or breast cut into 1" chunks
2T butter
1 onion, finely chopped
1 cinnamon stick
4 cardamom pods, bruised
1t paprika
1 small can crushed tomatoes (400g)
3/4C chicken stock
1C whipping cream
rice and naan to serve it with

Directions
1-.Stir nuts, garam masala, coriander, and chili in a small lightly heated frying pan. Toss until nuts are lightly browned.
2-.Put nut mixture in food processor, add garlic, ginger, vinegar, paste and yogourt. Process until smooth.
3-.Put chicken into mixture and mix thoroughly. Allow chicken to marinate for at least a few hours or overnight in the refrigerator.
4-.Melt butter in a large saucepan, cook onion with cinnamon and cardamom until browned. Add paprika, crushed tomatoes and stock. Bring to a boil, reduce heat and simmer uncovered for 45 minutes.
5-.Remove cinnamon and cardamom (if you can find it). Stir in cream and simmer for another 5 minutes. Serve over basmati rice with naan.

Orange Chicken

The recipe is excellent for both the taste and the easy preparation. This recipe also ideal for great grilled chicken
Prep:8m Cook:45m Servings:5

Ingredients
3 tbsp vegetable oil
3 lbs boneless chicken breasts, skin removed,cut into strips
1 tsp orange zest
1 tsp ground ginger
1/2 tsp onion powder
1/2 cup flour
1/2 cup orange juice
1/3 cup soy

Directions
1-.MARINADE: In a zipper bag, mix the soy sauce , orange juice, ginger, onion powder and orange peel. Mix well.
2-.Add the chicken pieces to the marinade and leave overnight in the refrigerator, or for at least 8 hours.
3-.Preheat oven to 350 degrees F (175 degrees C). Strain the chicken from the marinade. (Do not discard the marinade). Coat the chicken with flour. In a large skillet, heat the oil and brown the chicken over medium high heat. Transfer to a 9x13 inch covered baking dish. Pour remaining marinade over chicken. Cover and bake in the oven for 30 minutes. Remove cover and bake for 15 minutes more. Let cool and serve

Bbq Chicken Pizza

So you like traditional pizza right? Well have you tried replacing tomato sauce with barbecue sauce? That is what this recipe is all about and it really does a wonderful job of making pizza a sweeter dish. Enjoy and i'd love to hear your feedback.
Servings:8

Ingredients
1 cup barbecue sauce (hickory works the best!)
1 12" pre-baked pizza crust
3 boneless cooked and cubed chicken breasts
1 cup smoked shredded Gouda cheese
1 tablespoon honey
1/2 bunch fresh chopped cilantro
1 teaspoon molasses
1/3 cup brown sugar
1 cup sliced red onion

Directions
1-.Fire-up your oven to 425 F (220 C). Mix up the chicken, BBQ sauce, honey, molasses, brown sugar and cilantro in a saucepan over medium-high heat. Bring it to a boil.
2-.Spread the chicken mix over crust of the pizz and sprinkle with cheese and onions (and whatever else you want on there). Bake for 18 minutes or so.

Dom Chicken

Wanted to cook ginger chicken, but realised I dont have ginger. So made this instead.
Prep:360m Cook:30m Servings:2

Ingredients
Half a kampung (village) chicken, those without fats and rear at the back of the house, chopped to medium size pieces
3 tablespoon of Benedict DOM - for marinade
1 pinch of salt - for marinade
1 pinch of pepper - for marinade
1/2 bombay onion, cut ring
1 tablespoon of oil
2 clove of garlic, cut slice
1 cup of water
1 tablespoon of soy sauce

Directions
1-.Marinade chicken with the marinade ingredients for at least few hours.
2-.Saute onion with oil till fragrant. Add in garlic.
3-.Once the garlic frangrant, add in chicken, water and soy sauce.
4-.Cook the chicken with low fire till the water dries up.

Ale Chicken

really love bourbon chicken but i don't have bourbon at home, so i just used beer instead, taste preety good, i don't really know how to make bourbon chicken so i just create this recipe as like it, enjoyed
Prep:5m Cook:20m Servings:4

Ingredients
1 lbs chicken
1 medium onion( sliced thinly)
1 tbs chopped garlic
1/4 cup kecap manis(black soy sauce)
salt and pepper to taste
1 tsp chicken boulian(royco)
1 tsp oil to cook

Directions
1. add oil in the pan on medium high ,
2. and saute onion untul translusent and add chopped garlic,
3. add chiken cooked until it turn white,
4. add the beer and black soy sauce, salt, pepper, royco
5. reduce heat and shimmer till the liquid half.
6. serve with cooked rice with added butter and salt and pepper to taste and blanched asparagus or any other veggie on hand
it's deliciouse, try it if you don't believe me,
you can also cook them until the liquid is all dry, either way they are yummy,

Bbq Chicken

This dish is two greats in one...BBQ chicken with and after thought of terryaki! We serve it with a great big green salad, grilled corn on the cob and no BBq is complete without watermelon for dessert! A stickey favorite in my family!
Prep:45m Cook:55m Servings:6

Ingredients
plum baste:
1-1lb. can of purple plums in syrup
1/4 cup lemon juice
1/4 cup oil
2 Tbsp. brown sugar
1/4 tsp. ginger minced
3 Tbsp. chopped onion
1/2 tsp. salt
1 Tbsp.soy sauce
3-1 1/2 to 2 lbs.fryer chickens cut into 1/4s
oil or butter

Directions
1-.Plum Baste:
2-.Pit and puree plums.
3-.Combine all but last 2 ingredients; simmer 15 mins. Makes 2 cups sauce
4-.Brush chicken with oil or butter and place over coals for about 5 min. to sear;turn.
5-.Brush with Plum baste and turn every 3-5 mins. brushing with baste each turn. Cooking time is ABOUT 40 min.

Chicken 99

This one came about as a result of 98 other chicken and mushroom recipes I have tried, LOL. This is my combined version and the one we like the best.
Prep:10m Cook:40m Servings:2

Ingredients
2 boneless chicken breast
2 tbsp flour
1/4 tsp pepper
1/8 tsp garlic powder
1/4 tsp essence
1/4 tsp paprika
1/8 tsp salt - not necessary if you use swiss
1 tbsp olive oil plus 1 tbsp olive oil
1/2 cup white wine
1/2 cup chicken broth
2 cups sliced portabella mushrooms
2 slices swiss, mozzarella or provolone cheese
1 tbsp fresh chopped parsley

Directions
1-.Combine spices with flour, dredge chicken breasts and saute in oil until lightly browned.
2-.Add chicken stock and white wine, deglaze.
3-.Place pan in 350 oven - no need to cover -bake chicken 15 minutes.
4-,In another saute pan, saute mushrooms in 1 tbsp light butter or oil until golden brown. Set aside.
5-.After chicken has baked 15 minutes, remove from oven and place mushrooms on top of the chicken pieces, followed by a slice of cheese or grated parm, whatever.
6-.Place back in hot oven until cheese has melted, approximately 10 minutes.
7-.Sprinkle with fresh parsley.

Chicken Of The Sea Pie

Chicken pie without the chicken. served with garden salad makes ideal combo. I think!
Prep:20m Cook:30m Servings:4

Ingredients
12-14 oz Fresh tuna diced small cubes
2 carrots diced
2 med potatoes diced
1 med onion chopped
1 cup ( full) fresh green peas or frozen
1 tbls butter
2 tbls flour
1 cup milk
1 tsp salt
1/4 tsp paprika ( Hungarian)
1/8 tsp white pepper
1 upper & lower pastry crust

Directions
Boil carrots,potatoes,onions and peas in small amount salted water until tender. Add tuna to veggies and remove from heat.In a sauce pan melt butter,add flour and lightly brown.Whisk in milk to make smooth thickened sauce. Mix rouge and tuna and veg. until creamy blend. LIne baking dish with pastry . Spoon in mixture and cover with upper crust seal edges. Slice vent holes bake at 450 until crust is brown.

Chicken Pot Pie

This is a traditional Chicken Pot Pie using French culinary techniques. It's wonderful by itself, and only gets better over time. The recipes makes 2 pies, I bake one that evening, then freeze the second and make it a couple days later. they freeze beautifully.... More
Prep:90m Cook:40m Servings:16

Ingredients
1 whole Chicken (pre-roasted optional)
1 large Potato
1 Parsnip
6 medium carrots
1 cup green peas
2 ears white corn
1 package of white button mushrooms
1 medium tomato
1/2 white onion
2-3 tbps Lemon Juice
3 cups white wine
2 cups chicken stock
1½ tbps cornstarch
1/4 Cup Half & Half
3/4 Cup Milk
Add to Taste:
Rosemary
1 bay leaf
Sage
Oregano
½ tsp powdered ginger
Salt and pepper

Directions
1-.Servings (2 full 9in pies)
2-.Crust:
3-.Make 4 9in pie crusts (2 tops / 2 bottoms), shortening or butter preferable
4-.light Blind bake optional
5-.Vegetables:
6-.Peel and blanch Carrots, parsnips, and potatoes
7-.Boil and cut corn off cob
8-.Rinse and slice mushrooms
9-.Rinse peas
10-.Slice and de-seed tomato
11-.In a large bowl mix: parsnips, potatoes, carrots, peas, tomato, and corn
12-.(Careful not to over mix, lightly salt and pepper, add 2 tbps lemon juice)
13-.Sauce:
14-.Add butter to pan
15-.Brown garlic and onions (sauté covered until onions are brown and translucent)
16-.Sauté mushrooms in pan (sauté covered 2mins, then uncovered until liquid is removed)
17-.Remove mushrooms and onions to large bowl with vegetables, lightly mix
18-.Remove all meat from the chicken
19-.Brown and cook chicken in pan, remove and roughly chop
20-.Deglaze pan with white wine
21-.Add chicken stock
22-.Mix ¼ half & half and ¾ cup milk with cornstarch
23-.Add thicker to sauce
24-.Add seasonings to taste
25-.Pies:
26-.Divide up the ingredients into both pies
27-.Fill the pies with sauce
28-.Top Pies with crust
29-.Brush tops with egg wash
30-.Bake 375 for 30 - 40mins or until tops are brown

Chicken Bog

The recipe is courtesy of Paula Deen. When her show first aired I got this recipe right away, I believe it was in 2003. My family loves it and I use it for potlucks because it makes enough for an army. Better than that, it is all done in one pot. This is one of my favorites.... More
Prep:15m Cook:60m Servings:12

Ingredients
1 3 pound chicken , quartered
1 pound smoked link sausage-- I use smoked turkey sausage from Pepperidge Farms
1 White onion , chopped
1/2 cup butter (1 stick)
2 teaspoons Seasoned Salt (Lawry's)
2 teaspoons garlic powder
2 teaspoons black pepper
1/ 2 teaspoon salt
1 teaspoon ground red pepper
3 Bay leaves
8 cups of water
3 cups raw white rice

Directions
1-.Slice the sausage into 1/2 inch pieces.
2-.In a stockpot, combine chicken , sausage, onion , butter , seasonings and bay leaves.
3-.Add the water, bring to a boil, cover and cook at a low boil for 40 minutes.
4-.Remove chicken from pot and allow to cool slightly
5-.Pick the meat off the bones, discard bones and skin
6-.Add the rice to the pot when chicken comes out and bring to a boil , stirring well. Boil for 10 minutes then reduce the heat and cover the pot and simmer for 10 more minutes or until rice is done.
7-.Remove the boy leaves and return the chicken to the pot.
8-.Serve with a simple salad

Tex Mex Chicken

Tex Mex Chicken to satisy the Mexican taste buds! Simply & delicious!
Prep:5m Cook:12m Servings:6

Ingredients
4-6 Boneless Chicken Breast
1/2 Cup Helmann's Mayo - (Miracle whip can be substituted)
1/4 Cup Salsa (Mild, Hot or FIRE - to your taste)
1-2 tsp chili powder
1 tbsp chopped chili peppers (if desired)
1 tbsp finely diced cilantro
dash of lime

Directions
1. Combine Mayo with Salsa, chili powder, ciliantro & chopped chili peppers
2. Gently pound each chicken breast
3. Coat chicken in combined indgrediants
4. Broil chicken 5-6 minutes on one side, flip & finish broiling on the opposite side.
5. Enjoy!

Chicken Pot Pie

Good comfort food!
Prep:30m Cook:30m Servings:8

Ingredients
4 chicken breasts, cooked, skinned and deboned
40 oz bag frozen mixed vegetables
4 small potatoes
2 cans cream of chicken soup
4 Pillsbury ready pie crusts (in the dairy case)

Directions
1-.Cook vegetables with potatoes until done. Drain and add soup and cut up chicken. Season to taste. Put into two unbaked pie shells. Top with pie crusts (cut vents). Bake at 350 degrees for
2-.1/2 hour or until brown. Cool a bit before cutting.

Chicken Dip

This is great with chips!
Prep:5m Cook:35m Servings:1

Ingredients
2 (5 oz) cans of chickens, drained ((by the tuna in the grocery store))
1 c. of ranch dressing
3/4 c. of red hot sauce
2 (8 oz) packages of softened cream cheese
shredded cheddar cheese
Frito corn chips

Directions
1-.First beat the cream cheese, ranch dressing, and red hot sauce.
2-.By fold in shredded chicken.
3-.You will need to spread mixture into pie plate sprayed with Pam.
4-.Then you can bake at 350 degrees for approx. 15 minutes.
5-.Now add the cheddar to top and bake an approx. 10-15 minutes.
6-.Now serve with Frito scoops.

Chicken-in-a-bag

this chicken is so simple to make, and it comes out perfect.
Prep:10m Cook:120m Servings:6

Ingredients
1 chicken cut into pieces (eight)
5 potatoes (can be adjusted according to taste)
3 large onions (can be adjusted)
1/2 cup brown sugar
1 cup ketchup
salt
pepper
garlic
cooking bag

Directions
1-.chop potatoes and onion and place in bag
2-.sprinkle with salt and pepper
3-.and the chicken
4-.sprinkle with salt, pepper and garlic
5-.add the brown sugar and ketchup to the bag
6-.shake until well mixed (gentky so the bag does not split open)
7-.put bag in large pan
8-.bake at 350 for 2 hours or until chicken is done
9-.* remember to cut slits in the bag 3 or 4 depending on the bag's instructions

Chicken In A Pot

this chicken recipe is a simple delicious recipe with a tangy taste!

Ingredients
2 large onions, chopped
3 cloves garlic, minced or chopped
5 carrots, chopped
1 zuchinni, chopped
1 tomatoe, chopped
3 stalks celery, chopped
4 potatoes, chopped
any other vegetable of your choice
1 chicken cleaned and cut into quarters (skin left on)
1 cup ketchup
1 teaspoon salt
sprinkle of basil and oregano

Directions
1-.heat oil in a pot
2-.saute the onions and garlic until shiny and translucent
3-.add each vegetable, one at a time and saute for 2-4 minutes
4-.add the ketchup and spices
5-.put in chicken skin side down
6-.cover pot and let cook for 1 hour on a low heat
7-.ENJOY!!!

Chicken Fried

As usual I don't use any chicken part but the breast but you can use any part or parts you like.

Ingredients
30 saltine crackers
2 Tbs. all-purpose flour
2 Tbs. dry potato flakes
1 tsp. seasoned salt
1/2 tsp. black pepper
1 egg
1/4 C. vegetable oil
6 skinless, boneless chicken breast halves

Directions
1-.Place crackers in a large resealable plastic bag; seal
2-.bag and crush crackers until they are coarse crumbs
3-.Add flour, potato flakes, seasoned salt, and pepper to bag
4-.and mix well.
5-.Beat egg in a shallow dish or bowl; heat oil in a large
6-.skillet over medium high heat.
7-.One by one, dredge chicken pieces in egg beat, then
8-.place in bag with crumb mixture, seal bag and shake to
9-.coat.
10-.Reduce heat to medium and cook coated chicken in skillet
11-.for 15 to 20 minutes, turning frequently, until golden
12-.brown and juices run clear.

Seafood Lasagna Recipe

This dish is perfect for the seafood lover! It puts a delicious twist on a classic recipe. My family loves it!

Ingredients
5 c. mozzarella cheese, shredded
1 c. freshly grated Parmesan cheese
3 c. milk
3 tbls. all-purpose flour
3 tbls. butter
1 lb. fresh crab meat
1 lb. cooked salad shrimp
16-oz. package of lasagna noodles

Directions
1-.Preheat oven to 350 degrees F (175 degrees C).
2-.Cook lasagna noodles according to package directions. Drain well.
3-.In a medium-sized size saucepan melt butter or margarine over medium heat. Then stir in flour and let it brown slightly. Add the milk slowly, stirring constantly until the sauce thickens. Stir in the parmesan cheese and mix well.
4-.Spread a thin layer of the white sauce into a 9x13 baking dish, followed by a layer of the cooked lasagna noodles. Now put a 1/4 of the shrimp, 1/4 of the crabmeat and 1 cup of the grated mozzarella on top of the lasagna noodles. Repeat this process, until you have four layers of the lasagna. Add sauce to the final layer and top with mozzarella cheese. Bake until dish is heated thoroughly and the top is golden brown, approximately 45 minutes.

Seafood Spicy Salad Seafood Recipe

This dish puts a spicy spin to all the seafood mix...it perfectly by itself....

Ingredients
1 pound prawns
1 pound mussels
3 squid
1pound crap claws
1 onion, cut into wedges
1 celery cut into short lengths
DRESSING:
15 finely sliced hot chilies
3 tbsp fish sauce
3 tbsp lime juice
3 tbsp of roasted rice finly crushed

Directions
1-.To make the spicy dressing; pound the chilies roughly and transfer to a bowl. Add in the remaining ingredients, and stir well.
2-.Wash the prawns, shell and de-vein. Remove the heads, but keep the tails intact. Clean the squid, removing any inedible parts. Make a criss-cross pattern with a knife, and cut into pieces. Clean the mussels, drain and set aside.
3-.Bring the water to a boil over high heat, blanch the prawns, squid, mussels and crab claws one at a time for two minutes. Sock in a cold water for a few minutes and drain.
4-.Discard the mussel shells( shells can be left but, must be very clean) and put the mussels into a mixing bowl. Add the remaining ingredients and the spicy dressing and toss well. Arrange on a serving dish, garnish with sprigs of celery

Roasted Chicken And Risotto Recipe

This roasted chicken recipe gets kicked up a notch with carmelized onions, balsamic vinegar and some wonderful risotto. The recipe assumes you already have the chicken cooked up and ready. Enjoy!
Servings:4
Ingredients
2 cups chopped cooked chicken breast
4 tablespoons divided olive oil
7 cups chicken broth
2 tablespoons chopped thyme
1/4 cup balsamic vinegar
1 1/2 cups uncooked Arborio rice
2 tablespoons butter
1 chopped onion
1/4 cup dry white wine
salt and pepper (amount depends on your taste)

Directions
1-.Heat up 2 tbspns of oil in a medium-sized saucepan on medium heat. Now stir in the onions and saute this for approximately 15 to 20 minutes (the onions should turn dark golden brown when finished). Remove from heat and stir in balsamic vinegar and set this all aside for later.
2-.Heat up the remaining oil in a different large-sized skillet on medium heat. Then stir in your rice and mix it all up thoroughly. Let this heat for about 2 minutes and then pour in your wine. Now reduce the heat to medium-low and begin pouring in the broth. Do this 1 cup at a time. As each cup is absorbed add more broth. Continue doing this until all of the broth is absorbed and the rice becomes "al dente" (takes about 20 minutes).
3-.Stir in your onion mixture and allow it to heat all the way through. Now remove it from the heat and slowly stir in the chicken and butter. Finally, season with salt and pepper (amount depends on your tastes). Enjoy it!

Baked Jambalaya Recipe

This is a wonderful little Jambalaya recipe that is a bit different because it is baked. It has wonderful flavor and is sure to be a favorite among friends. Enjoy.


1/2 cup butter
1 6 oz can tomato paste
1 large diced onion
1 large chopped green bell pepper
3 cups chopped cooked ham
3 cups cooked sliced andouille sausage
4 cloves minced garlic
3 cups cooked chicken cut into small pieces
3 tbspns Creole Seasoning Blend
4 tsps Worcestershire sauce
2 28 oz cans whole peeled tomatoes
7 cups chicken stock
4 cups uncooked long-grain white rice
4 stalks chopped celery
3 cups frozen cooked shrimp
Directions
1-.Preheat your oven to 350F (175C).
2-.Melt the butter in large pot. Saute the onion, celery, green pepper, and garlic until all are tender. Be careful not to burn your garlic. Now add the tomato paste and cook until everything is browned slightly. Be sure to stir repeatedly. Stir in the Worcestershire sauce and Creole seasoning blend. Pour this into a large "roasting" pan. Mash the tomatoes to break them up into pieces and add to the mixture in pan. Now stir in the juice from the tomatoes, ham, chicken stock, chicken, sausage, rice and shrimp. Mix everything up well. Cover (tightly) with foil.
3-.Finally bake this in your preheated oven for 1 1/2 hours. And be sure to stir it once halfway through the baking time.