TWICE BAKED SWEET POTATOES
by Linda Sharlow CT/Texas
Everybody has tried those yummy twice-baked potatoes full of cheese and bacon and sour cream, but here’s a real Texas treat. After all, most of the sweet potatoes grown in the US come from Texas.
8 medium sweet potatoes
1 cup miniature marshmallows
1 stick of butter
½ cup chopped pecans
½ cup raisins
salt and pepper
Bake sweet potatoes until they are soft but not mushy. Cool and scoop out center, leaving enough potato to hold the shape of the skin. Mix potato with all other ingredients. Refill skins and bake for 30 minutes at 325 degrees
Basil Shrimp
1 (8 ounce) package angel hair pasta
1/4 cup light olive oil
1 teaspoon chopped garlic
1 pound large shrimp - peeled and deveined
4 (14.5 ounce) cans stewed tomatoes
1/2 cup dry white wine
1/4 cup chopped parsley
3 tablespoons chopped fresh basil
3 tablespoons grated Parmesan cheese
1 Combine water with 1 tablespoon oil in a large pot, boil. Add pasta to rapidly boiling water, cook until al dente. Drain well. To keep pasta from sticking rinse it quickly with cold water, drain well.
2 Heat remaining oil and garlic in a 10 inch skillet. Cook over medium heat, stirring constantly until the garlic is tender (approximately 60 seconds). Do not let the garlic burn. Add shrimp and continue stirring until shrimp turn pink. Remove shrimp from the skillet and set them aside.
3 Stir tomatoes, wine, parsley and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half (8 to 12 minutes). Return shrimp to the skillet and continue cooking until the shrimp are heated through (2 to 3 minutes). Serve the shrimp mixture over the pasta. Sprinkle generously with Parmesan cheese and serve immediately.(4 to 5 servings)
Shrimp in a Piggy Blanket
16 large shrimp, peeled and deveined
8 slices bacon
1 Preheat oven to 450 degrees F (230 degrees C).
2 Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
3 Line a jellyroll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbeque seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
4 Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil -- you can throw that away and only have to scrub the rack.
Seaside Lasagna
8 lasagna noodles
2 tablespoons butter
1 cup chopped onion
1 (8 ounce) package cream cheese, softened
1 1/2 cups cottage cheese, creamed
1 egg, beaten
2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 (10.75 ounce) cans condensed cream of mushroom soup
1/3 cup milk
1 1/3 cups dry white wine
1 (6 ounce) can crabmeat
1 pound cooked salad shrimp
1/4 cup grated Parmesan cheese
1/2 cup shredded sharp Cheddar cheese
2 cups fresh sliced mushrooms
1 Cook noodles in a large pot of boiling salted water until done. Rinse and drain noodles. Set aside.
2 Melt butter or margarine in a small saute pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
3 In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.
4 Place 4 noodles in the bottom of a well oiled 9x13 inch pan. Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. Repeat layers.
5 Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Top with sharp cheese, and parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving. (8 servings)
Microwaved "steamed" shrimp
1/2 cup butter
2 pounds large shrimp - peeled and deveined
1/4 cup Old Bay Seasoning TM
2 tablespoons lemon juice
1 Place butter in microwave safe bowl. Place bowl in microwave and melt butter (15 to 30 seconds on high). Add Old Bay seasoning™ and lemon juice. Stir well.
2 Coat microwave safe pan with non-stick cooking spray. Arrange shrimp in a layer in the pan. Pour butter mixture evenly over shrimp.
3 Cook in microwave on high power for 6 minutes. After two minutes have elapsed pause microwave and rearrange shrimp (move shrimp for the center to the outside, from the outside to the center). Let the shrimp cook another 2 minutes. When 4 minutes have elapsed pause the microwave again, rearrange the shrimp once more. Place shrimp back in the microwave and cook remaining two minutes. Cook until shrimp turn pink. Serve hot with your favorite cocktail sauce.(4 servings)
Crab and Shrimp Bake
1/2 pound fresh crab meat
1/2 pound cooked salad shrimp
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup mayonnaise
1 cup milk
1 (8 ounce) package angel hair pasta
8 ounces sharp Cheddar cheese, shredded
1 (6 ounce) can French-fried onions
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large bowl, combine the soup, milk, and mayonnaise. Stir until smooth. Stir in the crabmeat, shrimp and uncooked noodles.
3 Spoon into an ungreased 9x12 inch baking dish. Sprinkle top with cheese. Bake, covered, in the preheated oven for 35 minutes. Uncover and sprinkle onion rings over the top. Return to oven and bake for 10 minutes. (6 servings)
Crab and Shrimp
1 (8 ounce) package egg noodles
3/4 cup low-fat mayonnaise
1 teaspoon Worcestershire sauce
3 tablespoons ketchup
1 chopped onions
1 large green bell pepper, chopped
1 1/2 cups cooked crab meat
1 (4.5 ounce) can small shrimp, drained
1 cup diced celery
salt and pepper to taste
1/4 cup dry bread crumbs
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large pot of salted boiling water, cook pasta until al dente. Drain, and transfer to a large bowl.
3 Add mayonnaise, Worcestershire sauce, ketchup, and onion to the noodles; mix well. Stir in green pepper, crab, shrimp and celery. Salt and pepper to taste. Spoon mixture into an 8x8 inch casserole dish. Sprinkle bread crumbs to taste over the casserole.
4 Bake at 350 degrees F (175 degrees C) for 35 minutes. (6 servings)
Easy Shrimp Curry
2 tablespoons vegetable oil
2 1/2 pounds fresh shrimp, peeled and deveined
3 stalks celery, diced
1 carrot, sliced
1 potato, peeled and diced
1 onion, minced
2 (10.75 ounce) cans condensed cream of celery soup
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (10.75 ounce) cans milk
2 1/2 tablespoons curry powder
1 (14 ounce) can coconut cream
salt to taste
1 In a large saucepan saute oil, celery, carrot, potato and onion over medium heat until almost tender. Add shrimp, celery soup, mushroom soup, milk, curry powder, and coconut milk. Reduce heat to low and let simmer for 20 minutes. Salt to taste. (4 to 6 servings)
Crab Stuffed Fish
3 tablespoons butter
3/4 cup fresh bread crumbs
1/4 cup chopped green onions
1/4 cup celery, diced
1 clove garlic, minced
4 ounces cooked shrimp
4 ounces cooked crab meat
1 tablespoon chopped fresh parsley
1/8 teaspoon salt
1/8 teaspoon ground black pepper
6 (4 ounce ) filets red snapper
1 Preheat coals in a covered grill to high heat.
2 To Make Stuffing: Melt 2 tablespoons butter or margarine in a skillet. Add the bread crumbs. Saute and stir the mixture over medium-high heat till the bread crumbs are browned. Remove the bread crumbs to a mixing bowl.
3 Melt 1 tablespoon butter or margarine in the skillet and saute the onions, celery and garlic until tender; add to bread crumbs in mixing bowl, then stir in shrimp, crab or scallops, parsley, salt and pepper and toss gently.
4 Cut foil to form a double-thickness 18x12-inch rectangle. Lay the fish fillets on the double thickness of foil. Mound the stuffing on top of the fillets.
5 Curl up the edges of the foil to form a tray. In a covered grill, arrange the preheated coals at either side of the grill. Test for medium heat above the center of the grill. Place the fish in foil in the center of the grill rack. Cover and grill for 20 to 25 minutes or just until the fish flakes easily. (6 servings)
Shrimp and Pasta
4 tablespoons olive oil
2 tablespoons chopped garlic
1 tablespoon lemon pepper
1 pound medium shrimp - peeled and deveined
1/2 cup grated Parmesan cheese
1 Bring a large pot of salted water to boil, add pasta and boil until al dente; drain well. Return the pasta to the pot it was boiled in.
2 In a medium-size skillet, saute olive oil, garlic, lemon pepper seasoning and shrimp together. saute until shrimp is finished cooking (when it turns pink).
3 Add the shrimp mixture and Parmesan cheese to the pasta; toss until pasta is coated. (4 servings)
Tropical Grilled Shrimp
6 cups rotini pasta
1/2 fresh pineapple - peeled, cored and chopped
1 large red pepper, chopped
1 red onion, chopped
1 jalapeno pepper, seeded and minced
1/2 cup fresh orange juice
1/3 cup fresh lime juice
1 1/2 pounds large shrimp - peeled and deveined
1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
2 In a large bowl combine pineapple, red pepper, red onion, jalapeno pepper, orange juice, and lime juice. Mix well and set aside.
3 Prepare an outdoor grill with an oiled rack set 6 inches from the coals. On a gas grill, place the setting to high. Grill the shrimp for 2 minutes per side.
4 Toss the cooked noodles with the salsa. Arrange the shrimp on the pasta and serve. (4 to 6 servings)
Grouper Delight
2 pounds 1 inch thick grouper fillets
1/3 cup tequila
1/2 cup triple sec liqueur
3/4 cup fresh lime juice
1 teaspoon salt
3 cloves garlic, minced
4 tablespoons light olive oil
3 tomatoes, chopped
1 onion, chopped
1 jalapeno pepper, seeded and minced
1 pinch white sugar
4 tablespoons chopped fresh cilantro
ground black pepper to taste
1 Place fish in a large, shallow dish. In a small mixing bowl combine tequila, Triple Sec, lime juice, salt, garlic and olive oil. Pour mixture over fillets, and rub into fish. Cover fish and marinate at room temperature for 1/2 hour, turning the fillets once.
2 Heat the grill to a high heat.
3 In a medium size mixing bowl combine tomatoes, onions, chilies, cilantro, sugar and salt to taste.
4 Remove fillets from marinade and pat dry. Reserve marinade. Brush the fillets with oil and ground black pepper.
5 Grill fillets for approximately 4 minutes per side.
6 While the fillets are grilling, boil the marinade in a medium size saucepan for 2 minutes. Remove garlic cloves. Spoon marinade and tomato mixture over the fish just before serving.(4 servings)
Shrimp and Snapper
3 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup milk
2 pounds red snapper fillets
1/2 pound cooked medium shrimp, peeled and deveined
1/4 cup grated Parmesan cheese
1 Preheat oven to 325 degrees F (165 degrees C).
2 In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
3 Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese.
4 Bake, uncovered, for 20 to 25 minutes. (4 to 6 servings)
Cod fillet Bake
1 1/2 pounds cod fillets
1 1/2 cups 1% milk
1 onion, chopped
1 teaspoon lemon pepper
1 teaspoon dried parsley
salt to taste
1 tablespoon lemon juice
1 Preheat oven to 350 degrees F (175 degrees C). Lightly coat an 8x8 baking dish with cooking spray.
2 Rinse cod filets and pat dry. Place fish in a single layer in the baking dish. Mix together milk, onion, lemon pepper, parsley and salt; pour over fish filets. Drizzle filets with lemon juice.
3 Bake in preheated oven for 15 minutes, or until fish is firm and can be flaked with a fork. (4 servings)
Carolina Fish Cakes
3 cups water
2 potatoes, peeled
1/3 cup minced onion
1/3 cup chopped green bell pepper
1/3 cup red bell pepper, chopped
1/3 cup chopped celery
2 tablespoons butter
3 1/2 cups cooked cod, boned and flaked
4 tablespoons all-purpose flour
2 tablespoons grated Parmesan cheese
1 teaspoon Old Bay Seasoning TM
1/4 teaspoon mustard powder
1/2 teaspoon salt
ground black pepper to taste
1/2 cup milk
1/2 cup dry bread crumbs
1 Preheat oven to 400 degrees F (200 degrees C). Grease two baking sheets. Bring 3 cups of water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Reserve 1 cup mashed potatoes; discard remainder.
2 In a large saucepan, saute onion, green and red bell pepper and celery in butter over medium high heat until tender. Turn heat to low and fold in flaked fish. Slowly mix in flour, cheese, Old Bay seasoning, dry mustard, salt, pepper, mashed potatoes and milk. Mix gently but thoroughly. Remove pan from heat.
3 With floured hands shape batter into cakes 1/2 inch by 3 inches. Coat with breadcrumbs.
4 If you are baking the fish cakes bake them for 10 minutes, flip the cakes and bake another 15 minutes until golden brown. (12 cakes)
Tuna Rolls
2 (6 ounce) cans tuna, drained
6 green onions, chopped
1 tablespoon water
6 (12 inch) flour tortillas
1 (8 ounce) package Neufchatel cheese
1 In a small mixing bowl combine tuna, chili sauce and spring onions. Mix well. Blend in enough water to moisten mixture enough to allow easy spreading.
2 Lay tortillas one by one on a flat surface. Spread a thin layer of cream cheese onto each tortilla, cover entire face of tortilla with cream cheese. Spread tuna mixture on top of cream cheese, leaving the 1 inch of cream cheese visible at the periphery of the tortilla.
3 Starting at the top, roll up the tortilla into a snug cylindrical shape, ensuring the cream cheese seals the bottom.
4 Enclose rolls in aluminum foil and refrigerate or freeze until serving. When ready to serve, cut the roll-ups into 2 inch slices. The rollups can be made the night before and placed in the freezer. This makes them easier to slice. In this case slice the roll-ups about 15 minutes before serving time, to allow them to defrost completely. (6 servings)
Citrus Ceviche
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1 teaspoon grated fresh ginger
2 tablespoons extra virgin olive oil
1 pound fresh sea bass fillets, sliced 1/4 inch thick
1/4 cup chopped fresh cilantro
1 onion, thinly sliced
2 avacados - peeled, pitted and cubed
salt and pepper to taste
4 hard-cooked eggs, quartered
1 In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
2 Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.
Fish Taquitos
1 pound shark fillets
12 (6 inch) corn tortillas
1/4 cup canola oil
1/4 cup lemon juice
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon Cajun seasoning
1 cup shredded Cheddar cheese
2 quarts vegetable oil for frying
1 Cut shark into strips 3/4 inch thick and 3 inches long. Mix canola oil, lemon juice, garlic, oregano, and Cajun style spice mix in a plastic container. Place shark strips in container, and marinate for 1 hour.
2 Warm tortillas in a microwave to make them pliable.
3 Drain marinade, and pat shark dry with paper towels. Place a strip of shark at one end of a tortilla, roll tightly, and secure with a toothpick.
4 Heat oil in a deep fryer. Submerge taquitos in hot oil. Fry until golden brown, no more than 3 or 4 minutes each. Drain on paper towels.
5 Place taquitos in a baking dish large enough to accommodate all twelve. Sprinkle with shredded cheese.
6 Bake at 350 degrees F (175 degrees C) for 5 minutes, or until cheese melts. (makes 1 dozen)
Swordfish Steaks w/marinade
1/2 cup white wine
5 cloves garlic, minced
2 teaspoons chopped fresh rosemary
4 (4 ounce) swordfish steaks
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons lemon juice
1 tablespoon light olive oil
4 slices lemon, for garnish
1 Combine wine, garlic, and 1 teaspoon rosemary in an 8 inch square baking dish. Sprinkle fish with salt and pepper; place in baking dish, turning to coat. Cover, and chill at least 1 hour.
2 Combine remaining 1 teaspoon rosemary, lemon juice, and olive oil in a small bowl. Set aside.
3 Start a charcoal fire, or preheat a gas grill.
4 Spray grill with cooking spray to prevent sticking. Remove fish from marinade, and cook over hot coals for 4 to 5 minutes on each side.
5 Transfer to a serving platter, or to individual plates. Spoon lemon mixture over fish, garnish with lemon wedges, and serve immediately. (4 servings)
Haddock Bake
2 pounds haddock fillets
salt and pepper to taste
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, thinly sliced
1 cup shredded mild Cheddar cheese
1 Preheat oven to 350 degrees F (175 degrees C). Lightly butter one deep 9x9 inch casserole dish.
2 Layer fish fillets into the bottom of the prepared pan and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all and sprinkle with the shredded cheese.
3 Bake at 350 degrees F (175 degrees C) for about 40 minutes or until bubbly and fish is flaky. (6 servings)
Fish Enchiladas
1 pound king mackerel fillets - cleaned, washed and cubed
1/2 cup Italian-style salad dressing
1/4 cup all-purpose flour
2 tablespoons olive oil
1 onion, diced
1 green bell pepper, diced
1 (16 ounce) jar salsa
8 (8 inch) flour tortillas
8 ounces shredded Cheddar cheese
1 Combine fish cubes with Italian dressing. Let marinate for at least 30 minutes. Dredge fish cubes in flour and set aside.
2 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking pan.
3 In a non-stick frying pan, heat olive oil over medium high heat. Add onions and green pepper. Cook slowly, stirring occasionally until vegetables are soft. Stir in fish cubes and cook until fish is soft, about 5 minutes. Stir in half of the salsa and remove mixture from heat.
4 Spoon mixture into tortillas, roll up and place seam down in prepared baking pan. Spoon remaining salsa over the enchiladas and sprinkle with shredded cheese.
5 Bake in preheated oven for 15 minutes. (8 enchiladas)
South of the Border Fish
1 1/2 pounds cod fillets
1 cup salsa
1 cup shredded sharp Cheddar cheese
1 avocado - peeled, pitted and sliced
1/4 cup sour cream
1 Preheat oven to 400 degrees F (205 degrees C). Lightly grease one 8x12 inch baking dish.
2 Rinse fish fillets under cold water and pat dry with paper towels. Lay fillets side-by-side in the prepared baking dish. Pour the salsa over the top and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
3 Bake, uncovered, in the preheated oven for 15 minutes or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream. (4 to 6 servings)
Crab Cakes
1 onion, chopped
1 green bell pepper, chopped
2 tablespoons vegetable oil
2 potatoes
1 pound fresh Dungeness crabmeat
salt to taste
ground black pepper to taste
1 egg, beaten
1 cup cornflakes cereal, crumbled
1 In a medium saucepan, boil potatoes in salted water to cover. Drain, and set aside.
2 In a medium saute pan, heat 2 tablespoons oil over medium heat. Add onion and pepper; cook and stir until tender.
3 Transfer potatoes to a large bowl, and mash well. Mix in cooked vegetables and crab meat. Season to taste with salt and pepper. Form into cakes about the size of hamburgers. Dip in beaten egg; roll in crumbs.
4 In a large, heavy skillet, heat oil over medium heat. Fry crab cakes in oil until golden brown, turning once.(4 servings)
Crab Muffins
8 ounces crabmeat
1/4 cup butter, softened
3 1/2 ounces sharp processed cheese spread
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 cup mayonnaise
8 English muffins, split
1 Preheat your oven's broiler.
2 In a small mixing bowl, combine butter or margarine and cheese spread. Mix in crabmeat, garlic powder, parsley, and mayonnaise. Spread the mixture on the split English muffins. Arrange the muffins on a cookie sheet.
3 Broil until the cheese mixture is bubbly. (8 servings)
Shrimp and Tatertots
16 ounces frozen potato rounds
1/4 cup butter
1/4 cup all-purpose flour
1/8 teaspoon salt
1 3/4 cups milk
1/4 cup dry sherry
1 (10.75 ounce) can condensed cream of chicken soup
1 (4.5 ounce) can shrimp
1 cup chopped celery
1/4 cup shredded Cheddar cheese
1 Preheat oven to 450 degrees F (225 degrees C). Arrange tater tots on a baking sheet.
2 Bake tater tots 15 to 17 minutes, or until crispy and heated through.
3 In a medium size skillet, heat butter over a medium heat. Stir in flour and salt until blended. Gradually stir in milk, sherry, and soup. Stir constantly until sauce is thickened and smooth; 3 minutes.
4 Stir shrimp, celery, and cheese into the sauce. Bring the mixture to a boil; stirring often.
5 Serve the sauce over the hot tater tots.(4 to 6 servings)
Shrimp and Crab Bake
2 cups water
1 cup uncooked white rice
1 pound crab meat
2 (12 ounce) packages frozen shrimp, thawed
2 cups mayonnaise
1 cup chopped onion
2 cups milk
1 teaspoon hot pepper sauce
1/2 cup sliced almonds
10 buttery round crackers, crushed
1 Preheat oven to 350 degrees F (175 degrees C). Coat casserole dish with butter or non-stick vegetable cooking spray. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2 Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
3 Cover top of casserole with crumbled crackers. Bake uncovered in a 350 degree F (175 degrees C) oven for 30 to 40 minutes, until casserole is bubbling.(6 servings)
Artichoke and Crab Spread
3 frozen cooked artichoke hearts, thawed and quartered
2 (8 ounce) packages cream cheese, softened
4 ounces crabmeat
3 green onions
1 clove garlic
1 teaspoon lemon juice
1 Place artichoke hearts, crab, green onions, garlic, and lemon juice in a food processor and pulse until chopped fairly small. Add cream cheese and puree until smooth.
2 Pour dip into a non-metallic bowl, and chill for 1 hour.
3 Serve with crackers or vegetables. (makes 3 cups)
Hot Crab Dip
2 cups crabmeat
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 cup buttermilk
1 cup mayonnaise
1 cup shredded Monterey Jack cheese
1 cup white Cheddar cheese
1/2 cup capers, drained
2 (8 ounce) cans artichoke hearts, drained and chopped
2 tablespoons minced garlic
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon dried dill, or to taste
1/4 cup grated Parmesan cheese
1/2 teaspoon Old Bay Seasoning TM, or to taste
1 (8 ounce) round loaf sourdough bread
1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.
2 In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.
3 Bake in preheated oven until top is crusty, about 15 to 20 minutes.
4 Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping. (makes 1 round loaf)
Devil Crab Cream Cheese Ball
1 pound imitation crabmeat
1 (8 ounce) package cream cheese, softened
1 onion, chopped
1 cup chopped celery
1 tablespoon Worcestershire sauce
1 Mix together imitation crab, cream cheese, onion, celery, and Worcestershire sauce. Form into a ball, place on a plate, and cover loosely with plastic wrap. Refrigerate until firm.
2 Pour cocktail sauce over the chilled ball, and serve with crackers.
Dill Sauce for your fresh catch
1/2 cup sour cream
1 1/2 tablespoons Dijon-style prepared mustard
1 tablespoon lemon juice
2 teaspoons chopped fresh dill
1 Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving. (makes 12 tablespoons)
Shrimp appetizer that can be prepared ahead of time and refrigerated for later cooking. Teriffic with garlic bread or fresh dinner rolls. "
1 1/2 pounds shrimp, peeled and deveined
2 cups dry white wine
1 cup butter, melted
2 cloves garlic, minced
1 pinch ground cayenne pepper
1/2 teaspoon paprika
1 cup chopped fresh parsley
2 cups fresh bread crumbs
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 11x 7 inch casserole dish.
2 Place shrimp evenly in the casserole dish. Pour wine over the shrimp.
3 Mix together butter, garlic, cayenne pepper, paprika, parsley and bread crumbs. Sprinkle bread crumb mixture over the shrimp. Refrigerate now if desired.
4 Bake in preheated oven for 20 minutes, or until shrimp are firm and topping is golden brown. Serve immediately. (4 servings)
Tequila Cocktail Sauce - great for group, recipe makes 18 cups.
6 cups ketchup
6 cups chili sauce
2 cups prepared horseradish
1 cup Worcestershire sauce
3/4 cup lemon juice
4 tablespoons hot pepper sauce
2 cups tequila
salt and pepper to taste
1 In a large bowl, blend ketchup, chili sauce, horseradish, Worcestershire sauce, lemon juice, hot sauce with vinegar, tequila, salt and pepper. Serve immediately, or chill before serving.
Crab Cake Sauce
1 cup sour cream
1 cup mayonnaise
1/2 cup cottage cheese
1/3 cup hot salsa
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
1/2 cup plain yogurt
1 Combine the sour cream, mayonnaise, cottage cheese, salsa, cayenne pepper, lemon juice and yogurt in a blender and puree until smooth. Chill before serving. (makes 3 cups)
Tarter Sauce
2 green onion, chopped
2 sweet pickles, chopped
1 dill pickle, chopped
1 clove garlic, minced
1/2 cup pitted and chopped green olives
2 cups mayonnaise
1/4 teaspoon Worcestershire sauce
1/4 teaspoon taco sauce
2 tablespoons fresh lemon juice
1 Place green onion, sweet and dill pickles, garlic, olives, mayonnaise, Worcestershire, taco sauce and lemon juice into a food processor or blender and process briefly. Do not puree. Refrigerate before serving.
Red Hot Cocktail Sauce
1 cup raspberries
2 cups diced fresh mango
1 habanero pepper
1 Place raspberries, mango, and habanero peppers in an electric blender. Blend well. Transfer to a serving bowl, or individual dipping bowls and serve.
Tartar Sauce II
1 cup mayonnaise
1/3 cup sweet pickle relish
1 tablespoon minced capers
1 hard-cooked egg, chopped
salt to taste
salt and white pepper to taste
1 dash Worcestershire sauce
1 dash hot pepper sauce
1 In a small bowl, mix together mayonnaise, sweet pickle relish, capers, and egg. Season to taste with salt and white pepper. Add a dash of Worcestershire sauce and a dash hot pepper sauce. Stir. Chill. (makes 1 and 1/4 cups)
Thai Peanut Butter Sauce - great with grilled shrimp or fish.
1/3 cup hot water
2/3 cup peanut butter
1/3 cup soy sauce
2 tablespoons lemon juice
1 teaspoon cayenne pepper
1/4 cup light corn syrup
1/4 cup dry sherry
1 Combine all ingredients in a large bowl and stir well. Transfer to a serving bowl and spoon over seafood of your choosing. (makes 2 cups)
|
