|The Cape Cod Table|
|by Lora Brody|
Who better than best-selling author Lora Brody to introduce us to the memorable recipes of her beloved Cape Cod? As famed for its culinary traditi...
1 - 10 of 93 for boiled cod
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In a 24-quart pot, layer the clams, then the meats, then the vegetables. Cover and steam until the clams are open and the vegetables are tender, ...
Scrub the little ... water, bring to boil and simmer 5 ... necks, mussels, shrimp, cod and peas; cook ... the end of cooking time and serve immediately.
Spread a 5 ... ounce butter, put cod in dish and ... sauce. Bring to boil and simmer for ... Increase oven temperature to hot and heat pie about 20 minutes.
Soak codfish in water to cover overnight. Change water twice. Scald in boiling water and drain. Strip fish in small pieces and set aside in dish. ...
Sauté onion and celery in olive oil until tender. Add potatoes and cover with boiling water. Add bay leaf, salt and pepper. Cook ten minutes. ...
Cook bacon in ... Bring to a boil over medium heat, ... Add cheese mixture, stirring until cheese is melted. Garnish with crumbled bacon. Yield: 10 cups.
Fresh cod under cold water. ... parsley, chives and cod. Cook, stir. Add boiled eggs, chopped. Cook 1 minute more. Serve on toast or mashed potatoes. Serves 4.
Saute celery and ... seasonings and heat but do not boil. Optional: Add a can of chopped clams and cooked shrimp or cooked scallops, and an extra cup of milk.
I boil the chicken briefly ... with can asparagus or hearts of palm. The asparagus I just add, but the hearts of palm have to be cut up into small pieces.
Cut fish fillets ... Heat gently to blend flavors but do not boil or chowder may curdle. Taste and adjust seasoning if necessary, serve with bacon bits.
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