|I Can Be a Chef (I Can Be Books)|
|by Ann Tomchek|
Explores the world of those who cook for a living, examining where they work and what they do in preparing meals for others.
1 - 10 of 11 for canned squid
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A favorite in ... add scungilli "they can be found next ... parsley, "Italian" and last add olive oil when ready to serve. Add olives cut in small pieces.
Thaw frozen squid. To clean, ... spaghetti according to directions on package. Serve squid sauce over spaghetti. Sprinkle with parsley. Makes 3 to 4 servings.
Place all ingredients except squid into 2 quart ... at low boil 1 hour, stirring frequently. Remove from heat and serve linguine pasta. Makes 6 servings.
Combine all the ... to cool. Cut squid crosswise into 1/4 ... shellfish around bowl. Serve with mayonnaise sauce and a green salad. Makes 4 main dish servings.
Pour oil into ... crab claws, and squids (remove part of ... lemon wedge to squeeze over the paella is served with each portion. Yields 12 generous servings.
In a large pot, steam clams and mussels in 1/2 cup red wine until they open. Discard any that don't open. Set aside and keep warm. In a large Dutch ...
This is a ... occasionally. Meanwhile, clean squid. Cut tentacles ... according to package and drain. Arrange pasta on platter; top with squid and sauce.
Thaw frozen squid. To clean, ... paste. Cover and simmer for approximately 30 to 40 minutes or until squid are tender. Serve over rice. Makes 3 to 4 servings.
In saucepan, saute ... meatless sauce and can be used with ... the following: Add squid which has been ... sausage, meatballs or country style pork ribs.
Chop and combine the anchovies, black pitted olives, 1 clove of garlic, and 1 tablespoon of olive oil. Mash into a paste and set aside. Peel, clan ...
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