|Biochemistry of Foods, Second Edition|
|by N.A. Michael Eskin|
Since the first edition of Biochemistry of Foods was published there have been a number of introductory texts in Food Chemistry/Biochemistry.
1 - 10 of 105 for crabmeat pasta
Prepare pasta according to package ... keep hot. Saute crabmeat with shallots in ... Heat to boil. Toss pasta with sauce and serve immediately. Serves 4.
Pour oil in bottom of 3 quart pot. Heat and add chopped garlic. Brown lightly and add parsley; simmer and add crab meat; mix until light golden (do ...
Cook rotelle according ... skillet along with crabmeat and lemon peel. ... minutes longer until all ingredients are heated through. Add pasta and toss to mix.
Saute crabmeat, artichoke hearts, ... until thickens, about 8 minutes. Put 1 tablespoon butter in. After thick put in other ingredients. Serve over pasta.
In a large ... sauce simmers, cook pasta according to package directions. Toss crabmeat, sauce and ... Serve with a sprinkling of Parmesan cheese on top.
Mix all ingredients well and chill for an hour. Stuff into cooked macaroni shells. Yields: enough filling for 1 pound large shell macaroni.
Combine dressing and cheese together. Mix well. Boil noodles until tender. Drain and set aside to cool. Add the remaining ingredients to the dressing ...
Boil macaroni and drain and cool. Combine with all remaining ingredients. Chill for at least 2 hours. Serve.
Cook penne as ... Stir in imitation crabmeat and shrimp. Reduce ... minutes. Toss cooked pasta with seafood mix. Sprinkle with Parmesan cheese and parsley.
Melt butter in ... set aside. Cook pasta in large pot ... stir over medium heat to heat through. Spoon sauce over pasta. Serve, passing cheese separately.
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