51 - 60 of 539 for canned scallops

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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).

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.

Melt butter, add ... with crabmeat, shrimp, scallops, water chestnuts ... generous portion Parmesan cheese. Bake 30 minutes at 325 degrees. Serves 16-18.

56. SEVICHE
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.

Preheat oven to ... in sherry and scallops. Drain crabmeat, ... bubbly and heated through. Nice served with lemon buttered fresh asparagus. Makes 6 servings.

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.

In a large ... separately until open. Add the scallops, shrimp, calamari to ... for 5 minutes. Add clams and cook for 3 minutes more. Serve over linguine.

Preheat the oven ... skillet and the scallops and mushrooms. Cover ... them under a hot broiler for 30 seconds to brown the tops if desired. Serve at once.

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