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Blackened Redfish Recipe
| Fish And Seafoods
Type: Blackened Redfish Free Cooking Recipe - Fish And Seafoods Not bad! Ingredients / Directions 6 redfish filletsabout 1/2 inch thickskinned2 1/2 cup(s)s unsalted butter or margarine1/2 cup(s) fresh lemon juice1 1/2 teaspoons red (cayenne) pepper1 teaspoon salt2 teaspoons freshly-gr
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Back Bay Scallops Recipe
| Main Meals
Type: Back Bay Scallops Free Cooking Recipe - Main Meals Um! Yummy! Ingredients / Directions 1/2 pound Fresh bay scallops1/4 cup(s) Flour1/2 teaspoon Salt1/8 teaspoon Pepper1/4 cup(s) Milk1/4 cup(s) Butter1 1/2 tablespoons Bread crumbs 1. Wash scallops in cold water. Drain and pat dry
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pea and prosciutto soup
| General Recipes
Cooking receipe to make pea and prosciutto soup under category General Recipes. You may find some video clips related to this receipe below.pea and prosciutto soupZuppa prosciutto e piselli italianriver cafe cook book2kg peas shelled (keep pods for the stock)250g prosciutto hock1 head celery trimmed
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Stir-Fried Pork and Peanuts Recipe
| Meats
Type: Stir-Fried Pork and Peanuts Free Cooking Recipe - Meats the best! Ingredients / Directions 1 lb. boneless pork loin,thinly sliced1 tbsp cornstarch2 tbsp dry sherry2 tbsp soy sauce1/4 cup(s) peanut oil2 tbsp sliced scallions1 clove garliccrushed3 carrotssliced and blanched1 green
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Type: Melitzanes Imam Free Cooking Recipe – Vegeterian
Just do it!
Ingredients / Directions
1 eggplant
1 (14.5 ounce) can diced tomatoes
drained
1 tablespoon tomato paste
1 medium onion
chopped
1 tablespoon minced garlic
or to taste
1 teaspoon ground cinnamon
or to taste
3 tablespoons olive oil
salt and pepper to taste Preheat the oven to 350 degrees F (175 degrees C).
Slice the eggplant in half lengthwise
and hollow out the halves leaving about a 1 centimeter shell. Set the flesh from the insides aside for later use. Place the shells on a baking tray
and drizzle with a little olive oil.
Bake for about 30 minutes in the preheated oven
until soft.
While those are baking
chop the leftover eggplant into small pieces. Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic; cook and stir for a few minutes. Add the chopped eggplant; cook and stir until tender. Mix in the tomatoes and tomato paste until well blended. Simmer over low heat until the halves in the oven are ready.
Remove the baked eggplant shells from the oven
and spoon in the tomato and eggplant mixture. Sprinkle a little cinnamon over the top of each one
and return them to the oven. Bake for another 30 minutes or so.
