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Recipes
Marinated Ginger Shrimp with Lemon Parmesan dipping sauce
By Tiller
In a med bowl, mix together the mayo, lemon peel,lemon juice, mustard and cheese
- DIPPING SAUCE;
- 1 1/2 cups Hellmans mayo
- 1 tbsp fresh lemon peel
- 3 tbsp lemon juice
- 1 tbsp dijon mustard
- 1/4 cup freshly grated parmesan cheese
- salt & black pepper
- FOR THE SHRIMP;
- 1 1/2 LB large shrimp
- 1/4 cup soy sauce
- 1/2 cup freshly squeezed lemon juice
- 2 small garlic cloves minced
- 1 tbsp minced peeled fresh ginger
- 1/4 cup sugar
- 1/4 cup corn oil
New England Seafood Chowder
By Tiller
Dice fish flilets and place in Dutch oven
- 2 pounds haddock, cod or pollock filets ( or any firm flesh white fish)
- 1 bay leaf
- 8 ounces uncooked medium shrimp, peeled and deveined
- 8 ounces bay scallops, rinsed and patted dry
- 4 strips bacon, diced
- 2 medium sweet onions, chopped
- 2 tablespoons all-purpose flour
- 1 cup clam juice
- 2 cups potatoes, peeled and diced
- 4 cups milk or half and half
- 2 tablespoons butter
- 1 tablespoon flat-leaf parsley, minced
- 2 teaspoons salt, or to taste
- 1/2 teaspoon lemon pepper seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
Seafood Ceviche (Schooner boat cruise)
By Tiller
mix
- hot peppers
- cilantro
- matchstick red onions
- shrimp
- scallops
Hot Lobster Dip
By Tiller
Blend cream cheese & Mayo & cheese & green onions
- 1 pkg cream cheese room temperature
- 1/3 cup mayo
- 1 1/2 cups Jalsperg or swiss cheese shredded
- 2 tbsp. green onions
- 1 cup lobster or shrimp cooked
- shaved toasted almonds
Butter Chicken with Mint Yogurt and Pickled onion
By Tiller
Marinating time: 30 minutes For the chicken marinade, preheat the oven to 200ºC (180ºC fan-forced)
- Chicken marinade
- 250 g (1 cup) natural yoghurt
- 2 tsp finely grated ginger
- 2 tsp finely grated garlic
- 1 tbsp lemon juice
- 1 tbsp vegetable or canola oil
- 1/2 tsp red chilli powder
- 4 skinless chicken thigh fillets, cut into 3-4 cm cubes
- Curry
- 60 ml (1/4 cup) vegetable or canola oil
- 4 green cardamom pods, bruised
- 1 stick cinnamon
- 1/2 tsp Kashmiri red chilli powder
- 10-12 raw cashew nuts
- 2 medium red onions, coarsely chopped
- 3 cm piece ginger, finely chopped
- 4 garlic cloves, finely chopped
- 2 small green chillies, finely chopped
- 2 large tomatoes, coarsely chopped
- 1/4 tsp red chilli powder
- 1/2 tsp ground coriander
- 1/2 tsp garam masala
- 1 tsp masala blend (see Note)
- 1 tbsp caster sugar
- 75 g butter
- 125 ml (1/2 cup) thickened cream, plus 1 tbsp for garnish
- l 250 ml (1 cup) 1 cup milk
- 1 tbsp honey (optional)
- 1 tbsp dried fenugreek leaves, crushed
- 100 g unsalted butter, plus extra to garnish
- 1/4 cup coriander leaves, coarsely chopped
- Pickled onions
- l 1 small Spanish onion, thinly sliced
- 60 ml (1/4 cup) white vinegar
- l 125 ml (1/2 cup) water
- 1 tsp salt
- p 1/2 tsp white sugar
- 1 pinch red chilli powder
- Mint yoghurt
- 250 g (1 cup) plain Greek yoghurt
- 1-2 tbsp thinly sliced mint leaves
- 1-2 tbsp thinly sliced coriander leaves
- 1/2 tsp toasted cumin seeds, roughly crushed
- 1/4 tsp freshly ground black pepper
- cooked basmati rice, to serve
- warm paratha, to serve
- fresh sliced cucumber, to serve
Trifle
By Tiller
1. In mixing bowl, beat cream cheese, sugar, then add milk and pudding mix , blend well
- 250mg cream cheese, softened
- 1/2 cup icing sugar
- 300ml 1 can unsweetened condensed milk
- 125kg pkg vanilla pudding mix
- 500ml whipping cream whipped
- 10 inch angel food cake (cut in cubes)
- 4 cups fresh blueberries or your choice of frozen
Bushwacker 3
By Tiller
Drinking Man's Guide to the BVI
- 1 part Kahlua
- 1 part Bailey's Irish Cream
- 1 part Amaretto
- 1 part white rum
- 1 part coconut rum
- 1 part vodka
- 1 generous squirt of Hershey's chocolate syrup
- ice
- freshly nutmeg
Hello Dolly Squares
By Tiller
Make base and cook 10 minutes
- 1 pkg chocolate chips, 8oz Hershey semi-sweet
- 1 can sweetened condensed milk
- 2/3 pkg shredded coconut
- 24 squares graham crackers, rolled out
- 1/4 cup margarine
Old fashioned Baked Beans
By Tiller
Boil till the bean shell crack
- 2 pounds dried navy beans (4 cups)
- 9 cups water
- 2\3 cup packed brown sugar
- 2\3 cup molasses
- 1 tbsp mustard
- 1 tsp salt
- 1 large onion, chopped (1 cup)
- *Add bacon
Boulgougie Korean Marinade for Beef
By Tiller
Mix and marinade beef
- sesame oil
- soya sauce
- garlic
- honey