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Coal Miners Pasties
| Pie s 4U
Cooking receipe to make Coal Miners Pasties under category Pie s 4U. You may find some video clips related to this receipe below.Coal Miners Pasties Coal miners in the Midwest would take these for their lunch. They keep warm rather long wrapped in a towel. Some housewives woul
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Scallops Ceviche Recipe
| Appetizers
Type: Scallops Ceviche Free Cooking Recipe - Appetizers Try this one! Ingredients / Directions 1/2 pound scallopsJuice of 3 to 4 Mexican limes1 tablespoon olive oil1 ripe tomatochopped2 tomatilloscleaned and chopped1 fresh jalape�ochopped1 1/2 teaspoons chopped fresh cilantro1
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white root and mushroom salad
| General Recipes
Cooking receipe to make white root and mushroom salad under category General Recipes. You may find some video clips related to this receipe below.white root and mushroom salad4 salsify roots 8 mediumsized Jerusalem artichokes 4 flat field mushrooms (such as portobello) Sea salt and black pepper Virg
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Fog Cutter
| Drink Master
Cooking receipe to make Fog Cutter under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Light Rum 1/2 oz Brandy 1/2 oz Gin 1 oz Orange Juice 3 tbsp Lemon Juice 1 1/2 tsp Orgeat Syrup
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Cooking receipe to make snapper louis under category General Recipes. You may find some video clips related to this receipe below.
snapper louis
dressing:
1/2 cup mayonnaise
1/2cup plain yogurt or sour cream
2 teaspoons prepared horseradish
3 tablespoons bottled chile sauce
1/4 cup snipped fresh chives
2 tablespoons minced fresh tarragon leaves
2 tablespoons snipped fresh dill
2 tablespoons fresh lemon juice
salt and freshly ground pepper to taste
2 tablespoons olive oil
1 1/2 pounds snapper fillet
1 small head romaine lettuce
2 celery stalks thinly sliced
2 cups cherry tomatoes halved
2 hardcooked eggs quartered
1 ripe avocado peeled pitted and sliced
In a small bowl combine all dressing ingredients and stir until blended.
In a large skillet over medium heat heat oil and cook snapper for about 3 minutes on each side or until opaque throughout.
Remove about 8 leaves of romaine and lay them around edge of a serving platter with dark green tops facing out. Coarsely chop remaining leaves and combine with celery and about 3 tablespoons dressing.
Place on top of large leaves.
Combine snapper with remaining dressing and mould over chopped grins.
Garnish platter with cherry tomatoes eggs and avocado.
Chives tarragon and dill enliven the flavour while the cherry tomatoes make for a pretty presentation.
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