|Wild Food Cookbook|
|by Frances Hamerstrom|
Learn how to find, identify and catch nature's delicacies and how to cook meals on hikes, in camp and at home.
1 - 10 of 15 for squid ring
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Mix flour, salt, ... little milk. Dip squid rings in egg mixture, ... in hot oil until golden brown. Serve with lemon wedge and cocktail sauce. Serves 4.
Add salt, garlic, bay leaf and squid to boiling water ... into 1/4 inch rings. Cut tentacles ... Makes approximately 2 1/2 cups salad. Serve as an appetizer.
Method Chop the garlic, Onion, pepper and vegetables In your Paella pan (38cm to 42cm recommended) pour in around 2 tablespoons of extra virgin olive ...
Cut squid into small rings about 1/2 inch ... the pan; cook over medium heat for about 10 minutes. Test squid with a fork for tenderness. Makes 5 servings.
Add lemon, peppercorns, ... minutes; covered. Add squid rings and cook until ... Arrange on a bed of lettuce or on individual plates over a lettuce leaf.
Heat the olive ... high heat. Add squid and saute for ... with lid askew for 2 minutes. Serve immediately over cooked pasta with crusty bread. Serves 4.
Saute oil, onions, ... 10 minutes until done, use a slotted spoon to add them to the soup along with scallops and squids. Simmer the soup for 45 minutes.
In a large saucepan, combine the squid, the wine, ... to 1 day in advance and kept covered and chilled. Serve the salad at room temperature. Makes 4 cups.
Cut large tentacles ... cool. Add the squid to the saucepan ... in the dressing. Just before serving, add the watercress and toss well. Makes 6 servings.
Use paella pan ... Arrange shrimp and squid on top. Scatter ... clams have opened. The juice of the lemons is sprinkled on the rice at the table. 8 servings.
Result Page: 1
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