|Classic Recipes from Scotland|
|by Tom Bridge|
In Classic Recipes from Scotland, master chef and food historian Tom Bridge explores the unsung glories of Scottish regional food traditions.
|STUFFING QUICK LINKS|
Bread Machine Stuffing,
Chestnut Turkey Stuffing,
Holiday Stuffed Turkey,
Stuffed Turkey Breast,
Home Style Stuffing,
Southern Corn Bread Stuffing,
Apricot Cranberry Stuffing,
Cranberry Apple Casserole
Tip: Try stuffing for lobster for more results.
1 - 8 of 8 for seafood stuffing for lobster
Heat oven to 350 degrees. Cook stuffing as directed on ... soup and the seafood. Add sherry ... mix well. Open lobsters by cutting down ... Parmesan cheese. Broil for 2 to 3 ... melted butter and enjoy!
Grind or chop ... from heat. Add lobster, crabmeat and ... place in casserole and top with bread crumbs. Bake 30 minutes at 350 degrees. Serves about 6.
Bring water to ... to water. Add seafood, chopped in ... water and simmer for 5 minutes. Turn ... can freeze for stuffing for lobster, shrimp, etc., or as a side dish with fish.
Seafood Mix: Any combination ... mushrooms if desired. For every 2 pound lobster = 1/2 pound ... While lobsters and stuffing are still warm, ... in Pyrex dish. Enjoy!
Prepare creole sauce ... until tender. Add seafood and cook in low heat for 15 to 20 ... bell pepper. Serve with tossed salad, oil and vinegar. Serves 4.
Combine all in oven proof casserole. Top with crumbs. Bake 30 minutes at 350 degrees. Serves 12.
Remove stems from ... ingredients and stuff the mixture into the mushroom caps. Bake in a lightly oiled pan for 10 minutes at 300 degrees. Serve hot or cold.
Saute' onion in butter 3 minutes. Add flour, cayenne and blend. Add milk and cook until sauce thickens. Add cheese and stir until melted. Add ...
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