|If I Can Cook, God Can|
|by Ntozake Shange|
Award-winning playwright, novelist, and poet Ntozake Shange is author of many acclaimed books, including Liliane and Sassafrass, Cypress, and Indigo.
51 - 60 of 539 for canned scallops
Heat olive oil ... and halibut, simmer, covered, 10 minutes. Then add the scallops and cook over low heat 5 minutes or until scallops are tender. Serves 8.
Simmer onions and ... with shrimp and scallops. Add sherry, ... fish flakes easily with a fork. Garnish with lemon slices. Makes 8 servings (2 cups each).
Saute onion in ... wine, shrimp, crabmeat, scallops and Parmesan cheese. ... 15 minutes, for cheese to set, before cutting. Great reheated - second day.
In large nonstick ... minutes. Stir in scallops and shrimp, simmer ... pieces as you stir in the salt and pepper. If not, cut into pieces before serving.
Arrange fish in ... lime juice. Pour sauce over fish and toss gently and refrigerate until ready to serve. (Can be prepared 1 day in advance). Serves 4-5.
1. Combine the ... another 2 minutes. Add scallops or shrimp, stir ... minutes. Stir in sauce and cook another minute or two. Serve over rice. Serves 4.
Cook onion, garlic, green pepper, celery and carrots in oil until slightly crunchy. Dissolve bouillon cubes in cup of hot water. Add along with ...
Saute onion and green pepper in butter. Mix shrimp, scallops, crab meat in a casserole dish. Add sauteed mixture and heat in oven at 350 degrees until bubbly.
Melt butter, add ... with crabmeat, shrimp, scallops, water chestnuts ... generous portion Parmesan cheese. Bake 30 minutes at 325 degrees. Serves 16-18.
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