|Can I Have That Recipe!|
|by Beatrice Sikon|
This is a starter cookbook which includes tasty recipes, easy to acquire cooking techniques plus great ideas for the final presentation.
51 - 60 of 539 for canned scallops
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.
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.
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.
Cook onion, garlic, green pepper, celery and carrots in oil until slightly crunchy. Dissolve bouillon cubes in cup of hot water. Add along with ...
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).
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.
Melt butter, add ... with crabmeat, shrimp, scallops, water chestnuts ... generous portion Parmesan cheese. Bake 30 minutes at 325 degrees. Serves 16-18.
Saute onion in ... wine, shrimp, crabmeat, scallops and Parmesan cheese. ... 15 minutes, for cheese to set, before cutting. Great reheated - second day.
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.
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