DILL SHRIMP WITH RICE RECIPES

1c

Senin, 31 Agustus 2009

2 tbsp. mustard (any kind)
20 sm. shrimp, peeled & deveined
3 sliced mushrooms
1 tbsp. chopped fresh dill
1/2 c. wine (chablis or sherry)
1/4 c. cream

Cooked rice
Pinch of garlic
Saute shrimp with mushrooms and dill and garlic until shrimp is done on one side. Turn the shrimp over, and add wine and mustard. Cook 2 minutes. Add cream, cook 1 minute. Put over hot cooked rice
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SCALLOPED OYSTERS & SCALLOPS RECIPES

0c
1 qt. oysters
1 pt. scallops
1 c. sour cream
2 c. bread crumbs
1/2 c. melted butter (not oleo)

Mix melted butter and bread crumbs together and put a thin layer in the bottom of a buttered baking dish. Cover with oysters and seasonings, add some cream. Add layer of scallops, seasonings and layer of crumbs. Repeat. Top with buttered crumbs and bake in hot oven (400 degrees) for 30 minutes
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Seasoned Oysters

1c

Rabu, 05 Agustus 2009

2 lb. box oyster crackers or 2 sm. bags
1 c. oil
2-3 tbsp. dill weed
Garlic powder to taste

1 env. dry Ranch dressing
Combine above ingredients in bowl and enjoy!
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Sea food Chowder

1c
Cook slowly in kettle until fat begins to fry out: 4 tbsp. finely cut pork or bacon Add and cook over low heat until yellow: 4 tbsp. minced onion Add: Liquor from 2 (7 oz.) cans minced or whole clams, lobster or other seafood 2 c. finely diced potatoes 1/2 c. boiling water Cook until potatoes are tender, 10 minutes (If potatoes are ooked, omit water). Just before serving, add: Clams or other seafood from 2 (7 oz.) cans 2 c. milk 1 tsp. salt 1/8 tsp. pepper Heat to boiling, stirring occasionally. Serve immediately. Makes 6 servings. Note: butter may be used in place of pork or bacon.
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Scotch Style Pickled Salmon Receipe

0c

Minggu, 02 Agustus 2009

Cooked salmon, boned and skinned
(leftover salmon may be used - HA!)
1 c. white wine vinegar
1 tbsp. black peppercorns
8 allspice berries
1/2 c. white wine, or fish stock
1 tsp. white peppercorns
1/2 tsp. coriander seeds

Bring the liquids and spices to a boil in a stainless steel or enameled pan (not aluminum cookware); add 2 teaspoons salt. Place fish pieces in a wide mouthed jar or a glass dish and cover with hot spiced liquid. Cover the dish and refrigerate for several hours or days. Serve fish, drained, on lettuce with a bland mayonnaise or sour cream with dill.
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Pickled Salmon Receipe

1c
1-2 lbs. salmon, tail filet
1 tbsp. sugar
Dillweed
2 tbsp. coarse salt
1 tsp. black pepper

Clean and pat dry the filet of salmon. Mix the dry ingredients together. Place the salmon in a glass dish, skin side up. Rub the skin thoroughly with half the salt mixture; turn the piece over and rub the flesh with the rest of the salt. Sprinkle lavishly with dill. Turn flesh down again; cover fish with foil or plastic wrap and weight lightly with another dish or a board. Refrigerate for at least 12 hours or up to three days. To serve, slice thinly on the diagonal and arrange on rye or dark brown bread. The same recipe can be used with trout or mackerel (boned).
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