Slow Cooker Turkey Breast

Ingredients

• Servings: 12
• 1 (6 pound) bone-in turkey breast
• 1 (1 ounce) envelope dry onion soup mix

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• rinse the turkey breast and pat dry. cut off any excess skin, but leave the skin covering the breast. rub onion soup mix all over outside of the turkey and under the skin. place in a slow cooker. cover, and cook on high for 1 hour, then set to low, and cook for 7 hours.

Mix

Ingredients

• Servings: 8
• 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
• 1 1/2 lemons, juiced
• 1 teaspoon brown sugar
• 1 tablespoon steak sauce
• 1 tablespoon worcestershire sauce
• 1 teaspoon prepared horseradish
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon celery salt

Recipe

Preparation Time: 5 mins Ready Time: 8 hrs 5 mins


• in a large pitcher, combine juice cocktail, lemon juice and brown sugar. season with worcestershire sauce, horseradish, hot sauce and celery salt. cover, and refrigerate 8 to 12 hours to allow flavors to meld.

Fish Fry Bake

Ingredients

• Servings: 6
• 1 (14 ounce) package breaded frozen fish sticks
• 1 (16 ounce) package frozen french fries
• 1 (10.75 ounce) can condensed cream of celery soup
• 3/4 cup milk
• 1/3 cup mayonnaise
• 1 teaspoon curry powder

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat the oven to 350 degrees f (175 degrees c).
• line the bottom of a 9x13 inch baking dish with fish sticks. sprinkle fries in a layer over the fish. mix together the cream of celery soup, milk, and mayonnaise; pour over the fish and fries.
• bake uncovered for 45 minutes in the preheated oven. cool slightly before serving.

verdelho spinach, mushroom and tuna casserole

Ingredients

• Servings: 8
• 1 (16 ounce) package elbow macaroni
• 2 teaspoons olive oil
• 5 fresh mushrooms
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 1/2 teaspoons dried oregano
• 1/4 cup verdelho
• 1/2 (13.5 ounce) can spinach, drained
• 3/4 cup part-skim ricotta cheese
• 1 (12 ounce) can tuna, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 4 slices bread, toasted

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat the oven to 300 degrees f (150 degrees c). bring a large pot of lightly salted water to a boil. add macaroni, and cook until tender, about 8 minutes. drain.
• heat olive oil in a skillet over medium heat. add mushrooms, and saute until tender. season with paprika, chili powder, and oregano. pour in the , and let simmer for 5 minutes.
• stir in the spinach, and simmer until heated through. stir the spinach mixture into the drained macaroni. mix in the tuna. combine the condensed soup and milk; stir into the mixture until evenly coated. transfer to a 9x13 inch baking dish. crumble toasted bread over the top.
• bake for 20 to 25 minutes in the preheated oven, until the top is crispy and browned.

overnight refrigerator oatmeal

Ingredients

• Servings: 1
• 1/2 cup old-fashioned rolled oats
• 1/2 cup greek yogurt
• 1/2 cup sweetened almond milk
• 1 banana, sliced

Recipe

Preparation Time: 10 mins Ready Time: 8 hrs 10 mins


• stir oats, yogurt, and almond milk together in a jar with a lid. twist lid jar and refrigerate, 8 hour to overnight. stir oatmeal and add banana when ready to eat.

bacon, mushroom, and oyster stuffing

Ingredients

• Servings: 8
• 1 pound bacon
• 1/2 cup butter
• 1 onion, sliced thin
• 2 cloves garlic, minced
• 1 (4 ounce) package fresh mushrooms, sliced
• 1 cup
• 2 cups chicken stock
• 1 (14 ounce) package seasoned stuffing cubes
• 1 (10 ounce) jar oysters, drained and cut into thirds

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• place bacon in a large, deep skillet; cook over medium-high heat until evenly brown. remove bacon to a paper towel-lined plate to drain. reserve drippings in the skillet.
• add the butter to the bacon drippings and melt over medium-high heat. cook the onion, garlic, and mushrooms in the butter and drippings until the onion has caramelized, 10 to 15 minutes. pour the into the skillet; allow the to warm; remove from heat.
• place the stuffing cubes in a large bowl. pour the vegetable mixture over the cubes. add the chicken stock. fold the oysters into the mixture. transfer the stuffing to a 9x13 inch baking dish.
• bake in preheated oven until golden brown on top, about 30 minutes.

oyster shooter

Ingredients

• Servings: 4
• 4 shucked oysters
• 4 teaspoons hot pepper sauce
• 1 teaspoon prepared horseradish (optional)
• 1/4 cup , or as needed

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place each oyster into a shot glass. add one teaspoon of hot sauce to each glass, then add horseradish to taste. fill glasses to the top with , and drink immediately.

valentine's salmon

Ingredients

• Servings: 4
• 8 green onions
• 1 slice bacon, sliced
• 1 clove garlic
• 1 leek, and tender green parts only, halved lengthwise and sliced
• salt to taste
• 1/2 teaspoon butter
• 1 1/2 cups diced yukon gold potatoes
• 3 cups water, or more as needed
• 1 pinch cayenne pepper
• 2 (12 ounce) center-cut salmon fillets
• 1 teaspoon tarragon dijon mustard
• salt and freshly ground black pepper to taste
• 1 tablespoon vegetable oil
• 2 tablespoons asian chili paste (sambal), or more to taste (optional)
• 1 green onion, chopped

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• bring a large pot of lightly salted water to a boil. add 8 green onions and cook uncovered until slightly softened, about 30 seconds. immediately immerse in ice water for several minutes until cold to stop the cooking process. once the onions are cold, drain well, and set aside.
• cook bacon in a large skillet over medium-low heat until browned, about 8 minutes. stir in garlic, leek, salt, and butter; cook and stir until leek is softened, about 10 minutes. add potatoes and enough water to cover, about 3 cups. season with salt and cayenne pepper. bring to a simmer, reduce heat to low and cook until potatoes are tender, about 15 minutes. set aside.
• preheat oven to 375 degrees f (190 degrees c). line a baking dish with parchment paper lightly coated with vegetable oil.
• prepare each salmon filet salmon by cutting the belly, the bottom 1/3 of the fillet, off the skin. cut remaining 2/3 of fillet away from skin. cut this piece in half. cut belly in half horizontally. spread each piece with tarragon mustard and top with a slice salmon belly. season with salt and black pepper. wrap each salmon packet with two green onions, crisscrossing like ribbons, tucking the ends on the underside.
• place salmon packets, belly-side up, on the parchment and drizzle each with vegetable oil.
• bake in the preheated oven until the salmon is slightly firm to the touch and no longer translucent inside, about 15 minutes.
• heat potato leek soup and stir in chopped green onion. season with salt and black pepper. serve soup in shallow bowls, topped with 1 salmon packet and garnished with chili paste.

mediterranean casserole

Ingredients

• Servings: 4
• 1 pound potatoes
• 3 tablespoons extra-virgin olive oil
• 4 (4.375 ounce) cans sardines, drained
• 1/2 pound cherry tomatoes, diced
• 2 cloves garlic, chopped
• 1 tablespoon dried basil
• 2 tablespoons bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• place the potatoes into a large pot and cover with salted water. bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain. cover with cold water and allow to sit until cool, draining and replacing the cold water as needed. peel and slice the potatoes thinly.
• preheat an oven to 350 degrees f (175 degrees c).
• grease a casserole dish with the olive oil. line the casserole dish with an even layer of potato slices; top with a layer of sardine fillets. scatter the diced tomatoes over the sardines. sprinkle the garlic, basil, and bread crumbs over the tomatoes.
• bake in the preheated oven until heated through, about 20 minutes.

lobster-bacon macaroni and cheese

Ingredients

• Servings: 6
• 3 cups elbow macaroni
• 6 slices thick-cut bacon
• 2 (10.75 ounce) cans condensed cheddar cheese soup
• 1 1/2 cups shredded cheddar cheese
• 1 1/4 cups milk
• 12 ounces cooked lobster tail meat, chopped
• 2/3 cup panko bread crumbs
• 1/4 cup butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain.
• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels and dice.
• preheat oven to 400 degrees f (200 degrees c).
• stir cheddar cheese soup, cheddar cheese, and milk together in a bowl. stir pasta, bacon, and lobster into soup mixture. pour pasta mixture into a 2 1/2-quart shallow baking dish.
• mix bread crumbs and butter together in a separate bowl; sprinkle over pasta mixture.
• bake in the preheated oven until bubbling and bread crumbs are lightly browned, 25 to 30 minutes.

Potato-crusted Scallops

Ingredients

• Servings: 4
• 4 cups potato chips, crushed
• 1 pound sea scallops (12-15 per pound)

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• preheat oven to 375 degrees f (190 degrees c). lightly spray a baking sheet with cooking spray.
• place the potato chips in a shallow dish. roll the scallops in the potato chips until covered. arrange the coated scallops on the prepared baking sheet.
• bake until cooked through, 15 to 20 minutes.

skillet sea scallops

Ingredients

• Servings: 4
• 1/2 cup dry bread crumbs
• 1/2 teaspoon salt
• 1 pound sea scallops
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/4 cup dry
• 2 tablespoons lemon juice
• 1 teaspoon minced fresh parsley
• 1 clove garlic, minced

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• combine bread crumbs and salt in a large resealable plastic bag. add scallops, a few at a time, and shake to coat. repeat with remaining scallops.
• melt butter in olive oil in a large skillet over medium-high heat; fry scallops until browned and opaque, 1 1/2 to 2 minutes per side. transfer scallops to a plate and keep warm.
• stir , lemon juice, parsley, and garlic into skillet and bring to a boil. simmer until thickened, about 5 minutes. pour lemon- sauce over scallops to serve.

jamaican fried snapper

Ingredients

• Servings: 1
• 1 (1 1/2 pound) whole , cleaned and scaled
• salt and freshly ground black pepper to taste
• 1 quart vegetable oil for frying
• 1 teaspoon vegetable oil
• 1/2 onion, sliced
• 1/8 teaspoon minced garlic
• 1/2 large carrot, peeled and cut into thin strips
• 1 sprig fresh thyme, leaves stripped
• 1 allspice berry, cracked
• 1/4 habanero pepper, seeded and minced
• 1/4 cup vinegar
• 1 tablespoon water
• 3/4 teaspoon salt
• 1 pinch brown sugar

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• pat the fish dry and cut 3 small slits on each side of the fish. season both sides with salt and pepper.
• heat 1 quart oil in a large skillet over medium-high heat until smoking. carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. remove fish and place on a paper towel-lined plate.
• heat 1 teaspoon oil in a large skillet over medium-high heat. stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. add thyme, allspice, habanero pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.
• serve fish topped with onion mixture spooned over the top.

Seared Scallops With Corn Cream

Ingredients

• Servings: 4
• corn cream:
• 2 ears fresh corn, kernels cut from cob
• 1 cup chicken broth
• 2 tablespoons butter
• salt to taste
• 1 pinch cayenne pepper
• scallops:
• 12 large sea scallops, rinsed and patted dry
• 1 red fresno pepper, thinly sliced
• 2 teaspoons canola oil
• 1 teaspoon kosher salt
• 1/2 teaspoon smoked paprika, or to taste
• 1 splash water
• 1 tablespoon butter, or more to taste
• 1/2 lemon, juiced
• 1/4 cup radish sprouts, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.
• pour corn mixture into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth. pour pureed corn mixture through a fine-mesh strainer into a saucepan. season with salt to taste.
• toss scallops, fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. separate pepper slices from scallops.
• heat a large heavy skillet over high heat until very hot, about 5 minutes. cook scallops in hot skillet until browned on one side, about 3 minutes. turn and cook on the other side until cooked through, about 3 minutes more. cook and stir sliced peppers on the side of the skillet while the scallops are cooking.
• remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. stir water and 1 tablespoon butter into peppers until butter melts. drizzle lemon juice over peppers; stir to glaze peppers completely.
• divide corn cream between four bowls. place 3 scallops over corn puree and top with glazed peppers. garnish with radish sprouts.

scallops with israeli couscous

Ingredients

• Servings: 4
• 2 1/2 cups water
• 2 tablespoons butter, divided
• 1 teaspoon salt
• 2 cups pearl (israeli) couscous
• 1/4 cup extra-virgin olive oil
• 1/4 cup
• 2 teaspoons grated parmesan cheese
• 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• salt and ground black pepper to taste
• 1 pound bay scallops
• 4 teaspoons grated parmesan cheese, or to taste - divided (optional)
• 1 tablespoon chopped fresh parsley, or to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring water to a boil in a large saucepan and stir couscous, 1 tablespoon butter, and salt into boiling water. reduce heat to low and simmer until couscous is tender and plump, about 10 minutes.
• heat remaining 1 tablespoon butter and olive oil in a saucepan over medium-low heat. stir , parmesan cheese, garlic, and parsley into hot oil and butter. cook and stir until parsley is tender and wilted, 3 to 5 minutes. season with salt and black pepper.
• increase heat to medium-high and add scallops to sauce; cook until scallops just become opaque, 3 to 4 minutes. divide couscous serving plates and top each serving with scallops in sauce. sprinkle each portion with 1 teaspoon parmesan cheese and a pinch of fresh parsley.

bourbon slush

Ingredients

• Servings: 14
• 1 (6 ounce) can frozen orange juice concentrate
• 1 (12 ounce) can frozen lemonade concentrate
• 1 (46 fluid ounce) can pineapple juice
• 1 1/2 cups sugar
• 2 cups strong brewed black tea
• 2 cups
• 1 (2 liter) bottle lemon-lime flavored carbonated beverage

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large bowl or container, mix together the orange juice concentrate, lemonade concentrate, pineapple juice, sugar, tea, and whiskey. transfer to shallow bowls or dishes, and freeze overnight.
• remove the frozen mixture from the freezer and let stand for about 10 minutes. chop with a wire whisk or potato masher to make a slushy consistency. place scoops of the frozen slush into glasses, and top off with the lemon-lime flavored soda.

rachel's crab imperial

Ingredients

• Servings: 1
• 1 tablespoon margarine
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 pound cooked crabmeat
• 2 teaspoons worcestershire sauce
• 1/2 green bell pepper, minced
• 1 egg, beaten
• salt and ground black pepper to taste
• cayenne pepper to taste
• 2 slices bread, crumbled into fine breadcrumbs
• 1 tablespoon melted butter

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat an oven to 350 degrees f (175 degrees c). butter a 9x9-inch baking dish.
• melt the margarine in a large saucepan over medium heat. stir in the flour, and cook a few minutes until the begin to subside. whisk in the milk, and cook over medium-high heat until thickened. stir in the crabmeat, worcestershire sauce, green pepper, and beaten egg. season to taste with salt, black pepper, and cayenne pepper. cook, stirring constantly until quite thick. spoon into the prepared baking dish.
• place the breadcrumbs into a mixing bowl, and drizzle with the melted butter. toss together until the breadcrumbs are evenly moistened with butter. sprinkle the breadcrumbs evenly over the crab mixture.
• bake in the preheated oven until the casserole has firmed and the bread crumbs are golden brown, 10 to 15 minutes.

lobster tenderloin

Ingredients

• Servings: 8
• 1 (3 pound) whole beef tenderloin
• 2 lobster tails
• 1 tablespoon butter, melted
• 6 slices bacon
• 1 cup sliced green onions
• 1 cup butter
• 1 cup dry
• 1/8 teaspoon garlic salt
• 1 tablespoon lemon juice

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• preheat the oven to 350 degrees f (175 degrees c).
• place bacon in a skillet over medium-high heat. cook for just a few minutes, until just partly cooked. set aside.
• meanwhile, bring a pot of lightly salted water to a rolling boil. add lobster tails, and boil for 5 to 6 minutes, until colored. drain, and cool slightly. remove shells by snipping up the center with scissors, and peeling away to the side.
• slice a large pocket into the side of the tenderloin. (a butcher can do this for you also) stuff the lobster tails into the pocket. combine 1 tablespoon of butter and lemon juice; pour over the lobster tails. close the pocket, and tie the roast closed with cotton string at 1 inch intervals. place the roast in a shallow roasting pan.
• bake for about 35 minutes in the preheated oven for rare, or continue to roast to your desired degree of doneness. the internal temperature of the roast should be at least 145 degrees f (70 degrees c) for rare. lay bacon over the top of the roast, and continue baking until crisp.
• melt remaining 1 cup of butter in a saucepan over medium heat. add green onion, and garlic salt. cook until onion is tender. slice the roast, and arrange on a platter. spoon sauce over the meat.

large salmon patties

Ingredients

• Servings: 5
• 2 (14.75 ounce) cans salmon, drained and bones removed
• 1 cup plain bread crumbs
• 1 small onion, finely chopped (optional)
• 4 large eggs, beaten
• 2 tablespoons all-purpose flour
• 2 teaspoons dill weed
• 2 teaspoons dried basil
• 1 teaspoon garlic salt (optional)
• 1 teaspoon onion powder (optional)
• 2 tablespoons shortening (such as crisco®)

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• mix salmon, bread crumbs, onion, eggs, flour, dill, basil, garlic salt, and onion powder together in a bowl; form into 5 large patties.
• preheat oven to 350 degrees f (175 degrees c).
• melt shortening in a large frying pan over medium-high heat; fry patties until golden brown, 6 to 8 minutes per side. transfer patties to a baking dish.
• bake in the preheated oven until patties are cooked through, about 20 more minutes.

crabmeat sycamore

Ingredients

• Servings: 32
• 2 pounds jumbo lump crabmeat
• 3 pounds swiss cheese, shredded
• 2 (11 ounce) cans artichoke hearts, drained
• 6 tablespoons butter
• 2 tablespoons green onion, finely chopped
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 1/4 cup dry
• 1 teaspoon hot pepper sauce to taste
• 1 teaspoon worcestershire sauce
• 2 teaspoons minced fresh parsley
• salt and pepper to taste
• 2 cups bread crumbs
• 1 tablespoon paprika

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). lightly grease a large casserole dish.
• layer the crabmeat, swiss cheese, and artichoke hearts in two layers each into the bottom of the prepared casserole dish.
• melt the butter in a skillet. cook the green onion in the butter until softened. stir in the flour until smooth. slowly add the milk while stirring and continue cooking and stirring until thick. add the , hot sauce, worcestershire sauce, and parsley. season with salt and pepper. pour the sauce over the layers in the casserole dish. sprinkle breadcrumbs and paprika over the top.
• bake in the preheated oven until bubbly, about 30 minutes.

oyster shooters

Ingredients

• Servings: 12
• 1 (10 ounce) container raw oysters
• 9 fluid ounces tomato juice
• 1 teaspoon prepared horseradish
• 2 teaspoons pepper
• 12 (1.5 fluid ounce) jiggers
• 1 lemon - cut into wedges, for garnish

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a mixing bowl, combine tomato juice, horseradish and pepper. mix thoroughly. cut the lemon into 6 wedges.
• pour 1/2 shot of tomato juice mixture into a small glass. add a shot of . put 1 raw oyster in the glass and garnish with lemon wedge.

Swedish Sour Cream And Caviar Sauce For Salmon

Ingredients

• Servings: 8
• 1 cup sour cream
• 1 (8 ounce) container creme fraiche
• 1/2 cup mayonnaise
• 4 tablespoons chopped fresh dill
• 1 pinch pepper
• 3 1/2 ounces red lumpfish caviar

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a bowl, stir together sour cream, creme fraiche, mayonnaise, dill, and pepper. carefully mix in caviar. cover, and refrigerate at least 1 hour before serving.

Grilled Halibut I

Ingredients

• Servings: 4
• 1/2 cup fresh grapefruit juice
• 1/4 cup olive oil
• 2 teaspoons chopped fresh marjoram
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 4 (8 ounce) steaks halibut
• 4 sprigs fresh marjoram, for garnish

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 2 hrs 25 mins


• mix together grapefruit juice, olive oil, 2 teaspoons marjoram, salt, and pepper, in a shallow glass dish. add fish, turn once to coat both sides, then cover dish. refrigerate 1 to 2 hours, turning once or twice.
• preheat barbecue or gas grill.
• reserve marinade, and place fish in lightly oiled wire basket. place fish 4 to 6 inches above hot coals. grill for 10 to 12 minutes, turning once and brushing twice with reserved marinade, until steaks are barely opaque in thickest part. arrange on a platter, scatter grapefruit sections around steaks, and garnish with sprigs of marjoram.

wholewheat tuna treat

Ingredients

• Servings: 4
• 1 3/4 cups dry bulgur wheat
• 1 avocado - peeled, pitted and diced
• salt and pepper to taste
• 1/2 pound bacon
• 2 tablespoons lemon juice
• 2 (6 ounce) cans tuna, drained

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• place the bulgur wheat into a saucepan with at least 3 times it's depth in water. bring to a boil over medium-high heat, then reduce heat and simmer until tender, about 15 minutes. add water if necessary to prevent burning. when the wheat is tender, stir in a pinch of salt and simmer for 5 more minutes. when done, drain and set aside to cool.
• place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble and set aside. place the diced avocado into a small bowl. season with salt and pepper, then toss with lemon juice to thoroughly coat.
• in a large bowl, combine the tuna and cooled bulgur wheat. add the bacon and the avocado with its juice, and toss gently. serve as a meal or as a salad.

southern cornbread oyster dressing

Ingredients

• Servings: 12
• 1/4 cup butter
• 1 red onion, chopped
• 4 green onions, chopped
• 2 stalks celery, chopped
• 3 cups crumbled cornbread
• 3 cups soft bread cubes
• 1/2 cup chopped parsley
• 2 eggs, beaten
• 1 pint shucked oysters, drained with liquid reserved
• salt and pepper to taste

Recipe

• preheat oven to 350 degrees f (175 degrees c). butter one 4 quart casserole dish.
• chop the oysters. saute red onion, green onion, celery and oysters in 2 tablespoons of the butter until soft.
• in a large bowl, combine cooked onion and oyster mixture with cornbread, bread cubes, parsley, eggs and 1/2 cup reserved oyster liquid. gently toss to mix, add salt and pepper to taste.
• place dressing in casserole dish and dot with remaining butter. bake uncovered for 45 minutes or until top is golden brown.

calamari steaks parmigiano

Ingredients

• Servings: 4
• 4 calamari tubes
• 3/4 cup italian seasoned bread crumbs
• 1/4 cup grated parmesan cheese
• 1/4 cup milk
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 1/2 cups spaghetti sauce
• 4 slices provolone cheese

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• slice the calamari tubes open so they can lay flat. rinse and pat dry; set aside. mix the bread crumbs and parmesan cheese together in a pie tin or on a plate. pour the milk into a separate dish. dip the calamari steaks in milk, then press into the bread crumb mixture to coat.
• heat the olive oil in a large skillet over medium-high heat until hot. quickly add the steaks and cook until golden brown on each side, about 3 minutes per side. they should be golden brown but be careful not to over cook or they will be tough.
• reduce heat to low and add garlic and then spaghetti sauce to the pan. top each steak with a slice of provolone cheese. cover with a lid just until the cheese has melted, about 2 minutes.

Calves Liver With Lemon Thyme

Ingredients

• Servings: 2
• 8 ounces calves liver, sliced
• 1 tablespoon olive oil
• 6 sprigs fresh lemon thyme, chopped
• salt and pepper to taste

Recipe

Preparation Time: 7 mins Cook Time: 8 mins Ready Time: 15 mins


• rinse liver and pat dry. heat oil in a large non-stick skillet over medium heat. place the fresh thyme in a layer on the bottom of the pan, then lay the liver on top. cook on medium heat for about 4 to 5 minutes on each side. calves' liver may be eaten slightly pink, but be careful not to overcook it. season with salt and pepper after cooking.

oyster stuffing

Ingredients

• Servings: 7
• 1 tablespoon vegetable oil
• 4 stalks celery, diced
• 1 1/2 cups chopped onion
• 5 cups crumbled cornbread
• 1/2 cup chopped, cooked turkey giblets
• 8 ounces shucked oysters
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon dried sage
• 1/2 teaspoon ground nutmeg
• 2 eggs, beaten
• 2 cups chicken stock

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 50 mins


• heat oil in a skillet over medium-high heat. cook and stir celery and onions until the onions are translucent, about 5 minutes.
• in a large bowl, combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parsley, basil, salt, paprika, dried sage, and nutmeg. toss well.
• preheat oven to 350 degrees f (175 degrees c).
• stir beaten eggs and chicken stock into the stuffing mixture. transfer mixture to a casserole dish and bake it in preheated oven approximately 1 hour and 20 minutes.
• you can also stuff the stuffing mixture in the turkey. remove stuffing promptly once bird is cooked.

easiest egg nog

Ingredients

• Servings: 3
• 2 eggs, beaten
• 3 tablespoons sugar
• 2 1/3 cups low-fat milk
• 1 teaspoon vanilla extract
• 1 dash ground nutmeg

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• blend together eggs, sugar, milk, vanilla and nutmeg. serve chilled.

minced collops

Ingredients

• Servings: 5
• 1 pound lean ground beef
• 1/2 onion, minced
• 1 teaspoon salt, to taste
• 1/2 teaspoon ground black pepper
• 2/3 cup steel-cut oats
• 1 1/2 cups beef stock
• 2 tablespoons worcestershire sauce

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• crumble the ground beef into a skillet over medium heat; add onion, salt, and pepper. cook and stir the ground beef until no longer pink, 7 to 10 minutes.
• stir oats into beef mixture to coat in beef drippings. pour beef stock over beef mixture; bring to a boil, place cover on the skillet, and reduce heat to low. cook at a simmer until the oats are cooked, about 30 minutes.
• stir worcestershire sauce through the beef mixture to serve.

sparkling grilled ham

Ingredients

• Servings: 5
• 1 cup sparkling grape juice
• 1 cup orange juice
• 1/2 cup brown sugar
• 3 tablespoons vegetable oil
• 1 tablespoon red vinegar
• 2 teaspoons dry mustard
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 1/2 pounds slice of cooked ham

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 2 hrs 50 mins


• combine grape juice, orange juice, brown sugar, oil, vinegar, mustard, ginger and cloves. slash fat on edge of ham. pour mixture over ham in a shallow glass dish. refrigerate overnight or 2 hours at room temperature. baste with mixture occasionally.
• grill over low coals 15 minutes each side, basting frequently with mixture.

salmon with harissa

Ingredients

• Servings: 4
• 1 teaspoon vegetable oil
• 1 pound wild salmon fillet
• salt and pepper to taste
• 4 thin slices lemon
• 2 thin slices sweet onion, separated into rings
• 1/3 cup mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon harissa
• 1/4 teaspoon smoked paprika
• 1 tablespoon orange juice
• 1 tablespoon

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 425 degrees f (220 degrees c). coat the inside of a 9x12-inch baking dish with vegetable oil.
• sprinkle the salmon with salt and pepper, and place into the baking dish. arrange the lemon slices and onion rings on the salmon. in a bowl, mix together the mayonnaise, lemon juice, harissa, and smoked paprika until the mixture is smooth and well combined. spread the mayonnaise mixture over the fish, lemon, and onion slices, getting the sauce the fish. pour the orange juice and around the salmon.
• bake in the preheated oven until the fish is hot and has begun to turn opaque, 10 to 12 minutes. remove the baking dish from the oven, set a broiler rack to about 5 inches from the broiler, and turn the broiler on. broil the fish until nicely browned, about 3 minutes.