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Recipes
Seafood Casserole
By Flyer920
Easy to make
- 6 mushrooms
- 1 green pepper
- 3 stalks scallions, chopped
- 3 egg yolks
- 3 oz. butter
- 2 tsp. diced pimentos
- 4 oz. shrimp
- 4 oz sea scallops
- 4 oz. lobster meat (langostino can be substituted)
- 4 oz. crabmeat
- 6 oz package Herbed Stuffing
- 3 1/2 oz. flour
- 1 pt. cream
- 1/2 cup shredded sharp cheddar
Crusty Fish with Dill Sauce
By Flyer920
An easy to make yogurt dill sauce puts a great finishing touch to this moist flavorful dish
- 1 c. plain yogurt
- 1/2 tsp. each dill weeds
- Dijon mustard
- 1/2 c. chopped green pepper
- 1/2 c. thinly sliced green onion
- 2 eggs
- 1/2 c. fine dry bread crumbs
- 1/4 c. grated Parmesan cheese
- 1 1/2 lbs. fish fillets (rock fish or ling cod)
- 6 tbsp. butter, butter or salad oil
Muffin Tin Crab Cakes
By Flyer920
Generously coat a 12-cup nonstick muffin pan with cooking spray
- 1 pound crabmeat
- 2 cups fresh whole-wheat breadcrumbs (see Tip)
- 1/2 red bell pepper, minced
- 3 scallions, sliced
- 1/4 cup reduced-fat mayonnaise
- 2 large eggs
- 1 large egg white
- 10 dashes hot sauce
- 1/2 teaspoon celery salt
- 1/4 teaspoon freshly ground pepper
- 6 lemon wedges for garnish
Ricotta-Cream Cheese Cheesecake
By Flyer920
Ricotta Cheesecake: Preheat oven to 350 degrees F (180 degrees C) and butter, or spray with non stick cooking spray...
- Crust:
- 1 cup (100 grams) graham wafer or digestive biscuit crumbs
- 2 tablespoons (30 grams) granulated white sugar
- 1/4 cup (57 grams) unsalted butter, melted
- Filling:
- 20 ounces (2 1/2 cups) (570 grams) fresh whole milk ricotta, drained (See Note)
- 1 - 8 ounce (227 grams ) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
- 1 cup (200 grams) granulated white sugar
- 1 tablespoon cornstarch (corn flour)
- 4 large eggs, room temperature
- Zest of 1 lemon or orange
- 1 1/2 teaspoons pure vanilla extract
Rice with Shellfish (Arroz con Mariscos)
By Flyer920
This rice dish is very different to Spanish paella and I highly recommend it
- 4 tablespoons olive oil,
- 1 about 1 large onion, finely chopped 2 cloves garlic, minced
- 2 fresh hot peppers, preferably red, seeded and cut into strips
- 2 cups long-grain rice
- 4 cups shrimp stock
- 1 or 2 tablespoons fresh coriander (cilantro), chopped
- 1/2 pound medium-sized shrimp
- 1/2 pound scallops-if small, left whole; if large, halved
- 12 mussells
- 12 clams
Garlic And Honey Boneless Pork Chops Recipe
By Flyer920
In a mixing bowl, whisk together until smooth the lemon juice, honey thyme, rosemary, black pepper, soy sauce, sher...
- 4 boneless pork chops cut about 1 inch thick
- 1/4 cup lemon juice
- 1/4 cup honey
- 1/2 teaspoon dried thyme
- 1/2 teaspoon fresh rosemary
- 1/2 teaspoon black pepper
- 2 tablespoons soy sauce
- 1 tablespoon dry sherry
- 2 cloves garlic, minced
Watermelon Tequila Cocktails
By Flyer920
In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is ...
- 1/4 cup water
- 1/4 cup granulated sugar
- 8 cups diced seedless watermelon (1 pound)
- 1/4 cup fresh lime juice
- 1 3/4 cups blueberries
- 3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
- 1 1/4 cups silver tequila
- Ice
Jamoca Almond Fudge Ice Cream
By Flyer920
Preheat the oven to 350F. Place the nuts on a baking sheet with sides and bake until lightly toasted, about 8 to 10...
- Chocolate Fudge:
- 1/4 cup (3 ounces) chopped almonds
- 2 cups half and half
- 1 cup heavy cream
- 6 tablespoons coffee beans or
- 3 tablespoons instant coffee powder
- 2/3 + cup sugar
- 2 tablespoons sugar
- 2 tablespoons unsweetened cocoa
- 1/4 cup light corn syrup
- 2 tablespoons half-and-half
- 1 tablespoon unsalted butter
- 1/4 teaspoon vanilla extract
Pork with Morel-Calvados Sauce
By Flyer920
Medallions of pork tenderloin are pan fried until tender and golden
- 1 pork tenderloin
- 1 * 1 shallot
- 6 * 6 fresh sage leaves
- 1 * 1 cup dark stock (chicken, veal or beef)
- 1/4 * 1/4 cup calvados
- 1/2 * 1/2 cup cream
- 1 * 1 tsp Dijon mustard
- * salt and pepper (to taste)
- 2 * 2 tsp grapeseed oil (approx.)
Pan-Fried Gnocchi with Lemon-Sage Sauce
By Flyer920
Homemade gnocchi pan-fried until golden
- * salt (1 tsp per ltr of water)
- 8 * 8 ounces Rouxbe's Homemade Potato Gnocchi (8-10 per person)
- 1 * 1 tbsp extra-virgin olive oil
- 2 * 2 cups Rouxbe's Dark Chicken Stock
- 1 * 1 tbsp fresh sage (4-5 leaves)
- * zest of 1/2 lemon
- 2-3 tbsp unsalted butter
- 1 * 1 tbsp cold butter
- * salt (to taste)
- * Parmigiano-Reggiano (for garnish)