Jun. 3rd, 2015 05:28 am
nverland: (Cooking 1)
[personal profile] nverland
 photo 34-ceviche.jpg


1 cup (250 ml) fresh lime juice
1 cup (250 ml) fresh lemon juice
1 Tbs (15 ml) hot pepper flakes or hot red chile peppers,
finely chopped
2 red onions, thinly sliced and separated into rings
1 clove garlic, chopped very fine
Salt and freshly ground black pepper to taste
1 lb (450 g) any firm, white, mild flavored fish cut into
bite-size pieces
1 lb (450 g) scallops
½ cup (125 ml) parsley or cilantro, coarsely chopped
lettuce leaves for garnish

Combine all the ingredients in a glass or ceramic dish or bowl.
Metal may affect the flavor of the dish. If the marinade does
not cover the fish, add more lime or lemon juice. Cover and
refrigerate the dish for 3 hours, or until the fish is white and
opaque, indicating that it has been “cooked” by the acidity of
the marinade. Serve individual portions on a bed of lettuce.
Although this is not traditionally done, it may be served with
crackers or thin slices of French bread. Serves 6 to 8 as an
nverland: (cooking 3)
[personal profile] nverland
All-American Salmon Sauté with Mushroom Sauce

1 can chicken broth, (14 1/2 oz)
6 c sliced mushrooms
2 Tbl Olive oil
2 Garlic cloves, minced
Freshly ground pepper to taste
1/2 c Non-fat plain yogurt
2 tsp Cornstarch
4 Salmon steaks, 6 to 8 oz each

Pour broth into small saucepan. Bring to a boil over high heat and reduce to 1 cup; set aside.
Meanwhile, sauté mushrooms in oil in a large skillet over high heat 5 minutes, or until golden
brown. Reduce heat to medium and stir in garlic. Sauté 1 to 2 minutes. Season with pepper. Add
yogurt and cornstarch to reduced broth and whisk to blend. Whisk yogurt mixture into
mushrooms. Bring to a boil, stirring constantly until thickened. Remove from heat and keep warm.
Season salmon steaks with salt and pepper and sauté in a lightly oiled non-stick pan over
medium-high heat 10 minutes per inch of thickness, or until fish just flakes when tested with a
fork. Turn once while cooking.
Arrange each salmon steak on a dinner plate with reserved sauce.
[identity profile] alexcat.livejournal.com
Prep Time: 35 minutes
1 lb. fish fillets
1 tablespoon margarine or butter
1/3 cup chopped onion
1/4 cup chopped celery
2 tablespoons finely chopped green bell pepper
Creole seasoning to taste.
Salt to taste
1 (8-oz.) can stewed tomatoes, undrained, cut up (I used the ones with green pepper, celery and spices added and used a standard size can instead of the small one.)

1. Heat oven to 350°F. Arrange fish fillets in ungreased 12x8-inch (2-quart) or 8-inch square baking dish.
2. Melt margarine in medium skillet over medium-high heat. Add onion, celery and bell pepper; cook and stir until tender. Stir in all remaining ingredients. Spoon mixture over fish.
3. Bake at 350°F. for 15 to 20 minutes or until fish flakes easily with fork.
[identity profile] mdarkdreamer.livejournal.com
This is my first entry on here and I noticed there are some members I dont know. I just want to say I rarely follow instructioins well so I make up my own resipys.

1. Cod. (Dill weed, garlic, lemmon pepper, butter pats. All on top of fish and baked at 350 for 45 min)
2. White and brown rice.
3. Asparagus. (Wraped in foil with butter and dill weed and garlic. Placed in oven after fish is done for 20 min)
4. Red bell Pepper. (Choped to desired size and prepared the same way as the asparagus)

I grabed teh Red Peper just as a experimental thing and dang if it wasnt excelent! Its sweet and with the rice and fish it gives it a kick. Im one of those "Perfect bite" people and I took one asparagus, one red peper, pice of cod and the rice and it was great!


Tuna Salad

Jul. 24th, 2008 12:24 pm
[identity profile] alexcat.livejournal.com
This is my favorite tuna salad recipe. It is perfect with lettuce and crackers.


Tuna Salad

1 (6 ½ oz.) can white tuna
2 hard boiled eggs, chopped
dash of black pepper
2 sweet pickles, chopped
¾ c. chopped celery or sprinkle with celery seed
¼ t. salt
2 T. lemon juice

Combine ingredients and moisten with mayonnaise. Chill and serve on crisp lettuce. Delicious served with crackers.


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June 2017



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