Hot Food & Recipes

Servings: 12 Servings
Category: Seafood | Brunch | Posted-mm | Suzy
Ingredients

• 12 Slices white bread, cubed
• 1 1/2 c Shredded cheddar cheese(6oz)
• 9 oz Pkg.frozen asparagus cuts,
• Thawed and well drained
• 6 oz Cooked crab meat, flaked
• 2 1/2 c Skim milk
• 2 c Eggbeaters
• 3 tb Chopped fresh parsley
• 1 ts Paprika
• 1/2 ts Ground white pepper

Directions
Preheat oven to 325 degrees F. Spray a 13x9x2-inch (3qt) baking dish with a non-fat spray. Place half of the bread cubes in greased baking dish; top with cheese, asparagus, crab meat and remaining bread cubes. In a large bowl, combine milk, eggbeaters, parsley, salt, paprika and pepper; blending well. Pour egg mixture evenly over bread; let stand 10-15 minutes. At this point the recipe can be refrigerated covered with plastic wrap for several hours or overnight. When ready to bake, uncover and bake for 55-65 minutes or until a knife inserted in center comes out clean. Nutritional analysis per serving: 240.1 cal; 8.3 grams total fat; 4.0 grams saturated fat; 20.6 grams protein; 20.2 grams carbo; 129 milligrams chol; 435 milligrams sodium Posted to MM-Recipes Digest V4 #146 by Suzy on May 26, 1997

Servings: 1 Servings
Category: Seafood | Spices
Ingredients

• 1/4 c Soy sauce or tamari
• 2 tb Dark sesame oil
• 2 tb Rice vinegar
• 1 tb Minced garlic
• 1 tb Minced ginger
• 1 Scallion, sliced thin
• - (about 2 tb)
• Ground black pepper to taste

Directions
Marinate fish for 30 minutes, turning after 15 minutes. Then grill for about 8 minutes. printed in Rochester, NY _Times_Union_ 11/29/93 Posted in COOKING by: Jean Cody 12/1/93 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Seafood
Ingredients

• 6 md Artichokes; 3″ across
• 1 1/2 lb Raw small shrimp
• 6 tb Lemon juice
• 2 3/4 ts Salt
• 1/2 ts Tarragon
• 1/4 ts Black pepper
• 1 c Mayonnaise

Directions
Date: Tue, 27 Feb 1996 11:46:35 -0800 From: Gerald Edgerton I don’t know if you would classify this as a brunch item, but it is very good. We got it out of Food and Wine or the Gourmet magazine around 20 years ago. To prepare artichokes, remove the stems, cut 1/2″ off of top and snip off sharp tips of leaves and cook. Don’t over cook. Remove chokes of artichoke by carefully spreading leaves and pulling out innermost ones and scrape away the fuzzy choke with a spoon. To cook shrimp, bring 1 quart water to a boil, add 1 tablespoon lemon juice and 2 teaspoons salt. Add shrimp and bring to a boil. Reduce heat and simmer 3 to 5 minutes till shrimp turns pink. Reserve 1/2 cup water shrimp was cooked in, then drain, peel and clean the shrimp. Reserve 18 shrimp for garnish. Place remaining shrimp in blender with reserved liquid, the remaining 5 tablespoons lemon juice, seasonings and 1 cup mayonnaise. Blend until shrimp are broken up, chill in refrigerator, where it will become considerably thicker until ready to fill artichokes. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 6 Servings
Category: Seafood | Fish and se
Ingredients

• 3 lb Fish Fillets; Firm, White
• 2 tb Lemon juice
• 1 c Milk; or more as needed
• 2 c Flour
• 3 c Pancake mix
• 2 c Club Soda (approx.)
• 1 ts Basil
• 1 ts Pepper
• 1/2 ts Garlic salt
• Cooking oil

Directions
Cut fish fillets in half, making triangular shape. Cover with milk and lemon juice and refrigerate 3-4 hours. Drain off milk. Dip fillets in flour to coat each piece lightly. Let dry on a cookie sheet, making sure pieces do not tough. Add oil to deep fryer or heavy pan to a depth of at least 3 inches. Heat oil to 425~. Combine pancake mix, basil, pepper, garlic salt and enough soda to make a thick batter, about the consistency of buttermilk. Dip floured fillets in batter and add to the hot oil one at a time. Fry 4-5 minutes. Remove filets to cookie sheet, again, not letting them touch and keep warm in a 250~ oven. Deep fry remaining filets, keeping the depth of the oil at least 3 inches. NOTE: Do not heap fish as this creates steam in the oven and makes coating soft. Posted to EAT-L Digest 25 Sep 96 Date: Thu, 26 Sep 1996 18:07:26 -0400 From: Simps

Servings: 6 Servings
Category: Fish | Main dish | Casseroles
Ingredients

• 1 c Mayonnaise
• 1 c Sour creame
• 2 tb Parsley
• 1 tb Onion; diced
• 1 Green pepper, diced
• 1 ts Curry powder
• 6 Hard-boiled eggs, chopped
• 1 lb Mock crabmeat
• Paprika

Directions
Combine all ingredients, except paprika. Turn into greased 1 1/2-quart casserole. Sprinkle with paprika. Bake at 350^ for 40 to 50 minutes. Serve over hot, cooked rice. Source: Art Reed, Siver Spgs. MD From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Fish
Ingredients

• 1 Onion
• - peeled and thinly sliced
• 4 tb Olive oil
• 1 Steak dried salt cod
• 1 Ripe tomato (or dbl. amt.)
• - peeled, cored
• - and very coarsely chopped
• Salt and pepper to taste
• 1 2/3 c Short-grain rice

Directions
Short-grain rice adds the perfect texture to this traditional dish from northern Portugal. The salt cod may eliminate the need for additional salt. BROWN THE ONION in the olive oil in a large heavy saucepan over moderate heat. Meanwhile, shred the cod, remove the skin and bones and wash but do not soak. Add the cod to the onion, cover and simmer for about 10 minutes. Add the tomatoes and leave to cook 20-to-30 minutes, covered, over low heat. Meanwhile, wash and drain the rice. Add 3 1/3 cups water to the pan (add twice as much water as there is rice), season to taste with salt and pepper. When the water boils, add the rice and continue to cook on low heat until the rice is done–probably 25-to-30 minutes. Cover the kettle for the last half of cooking. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Fish
Ingredients

• 1 1/2 lb Whole striped bass; cleaned
• 1/2 Leek; cut in long strips
• 1/2 c Sliced anise bulb
• 2 Carrots; sliced
• 4 White potatoes; cut in 3/4
• -inch pieces
• 2 lg Shitake mushrooms (plus
• -their soaking water if
• -dried)
• 3 Sprigs parsley; more or less
• 1/2 c White wine
• 2 tb Mirin (japanese)
• 1 tb Soy sauce
• 1/4 ts Roasted sesame oil
• 1/3 c Water
• Salt

Directions
From: arielle@taronga.com (Stephanie da Silva) Date: Wed, 4 Aug 93 22:28:37 CDT Soak a clay pot in water for 15 minutes Rub the fish with salt, and lay some of the leek strips inside it, as well as a few sprigs of parsley Put the carrots on the botom of the clay pot, then the fish, surrounded by the anise, leeks, and mushrooms, and put the potatoes on top. Mix together the white wine, mirin, soy sauce, sesame oil & water, and pour over the potatoes. Cover the clay pot, and place it in a cold oven. Bake at 450 degrees. After 30 minutes, check if the fish is ready. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 4 Servings
Category: Fish
Ingredients

• 2 oz No-soak apricots, finely
• -chopped
• 2 ts Chopped Fresh Coriander
• 1 oz Butter, softened
• 4 6 oz thick coley or haddock
• -fillets, skinned.
• Salt and pepper
• Juice and grated rind of 1
• -lemon
• Potato-and-pepper salad
• -with french dressing to
• -serve
• Fresh mint sprigs to garnish

Directions
In a bowl, mix together apricots, coriander and butter. Set aside. Season fish fillets, and place each on a 8 inch square of foil. Pour a little lemon juice over each fillet and sprinkle with grated lemon rind. Close up foil parcels and cook on hot barbecue for 3 to 4 minutes. Unwrap parcels and spread apricot mixture over fish. Seal and cook for 2 to 3 minutes. Serve with salad. Garnish with mint. Source: CHAT Magazine From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Seafood
Ingredients

• 6 tb Butter
• 1/2 c Bread crumbs
• 2 c Fresh chopped spinach
• -or-
• 2 pk (10-oz) frozen spinach
• 1/2 c Parsley
• 1/2 c Diced celery
• 2 tb Diced onion
• 1 tb Pernod liqueur; or Anisette
• 1/4 ts Salt
• 3 dr Tabasco
• 18 lg Oysters

Directions
Melt butter; add crumbs and saute 1 minute, stirring constantly. Combine with other ingredients, except oysters, in blender until smooth. Arrange oysters in shells (or individual dishes). Top each with 1 tablespoon spinach mixture and broil 3-5 minutes or until lightly browned. Source: HIGH COTTON COOKIN’, Marvell Academy Mothers’ Assn, Marvell, AR >From Glen Hosey’s Recipe Collection Program, hosey@erols.com Posted to MM-Recipes Digest V3 #190 Date: Sun, 7 Jul 1996 11:01:48 -0400 (EDT) From: “Glen G. Hosey”

Servings: 1 Servings
Category: Fish
Ingredients

• 6 1/2 oz Can water-packed tuna
• 1 tb Olive oil
• -Black pepper to taste
• 1 tb Capers, rinsed and drained
• 12 Black olives
• 1 lg Tomato, cut in wedges
• -Radishes
• 1 Stalk celery, sliced
• 1/2 Sweet red onion, thinly
• -sliced, or 1 green or red
• -bell pepper, sliced
• -Fresh lemon juice to
• -taste
• -Crusty French bread or
• -crackers

Directions
Here’s a different way to serve tuna. Any combination of fresh raw salad vegetables you choose will work very well. Drain tuna while still in can and invert onto center of large plate. Drizzle oil over tuna, season with pepper and sprinkle with capers; scatter olives over dish. Arrange vegetables on plateQthose listed above or others you like. Season with salt and pepper, sprinkle lemon juice over all. Serve with crusty bread or crackers. Makes two servings. Nutrients: calories 334, protein 29 grams, fat 12.5 grams, cholesterol 46.5 mg, fiber 4.1 grams, sodium 819 mg. (To lower sodium content, use fewer olives.) From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini