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Cajun Seafood and Noodles
ook noodles as directed on package; drain. Heat oil in 10-inch nonstick
skillet over medium heat. Cook bell pepper, onion, parsley, red pepper,
pepper and garlic in oil 3 minutes, stirring frequentl [view it...] |
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Cajun-Style Baked Fish
reheat oven to 400 degrees F.
In a small bowl, combine vegetable oil, paprika, thyme, onion powder, garlic powder, salt and ground red pepper. Spread mixture evenly on one side of each fish fillet. [view it...] |
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Calamari
reheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C).
In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid th [view it...] |
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Calamari Macaronatha
ring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a small sauce pan, boil the squid in 3 cups of water mixed with the red wine v [view it...] |
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Calypso Shrimp
repare Bean Salsa; set aside. Mix remaining ingredients except shrimp in
medium bowl. Stir in shrimp. Spray 10-inch nonstick skillet with nonstick
cooking spray; heat over medium-high heat. Cook shr [view it...] |
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Candied Salmon
reheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and grease the foil with cooking spray.
Combine the onions, vinegar and brown sugar in a saucepan over mediu [view it...] |
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Cantonese Style Lobster
inse the lobster, and hold it belly up. At the bottom of the tail, there is a small opening, stick a long skewer in it to drain any urine left in its' body, then crack the tail off, chop the tail into [view it...] |
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Caper Sauce
eat oil in a Dutch oven and saut� onion with tomatoes. Cook, stirring often, over low heat. Add garlic and tarragon and season with salt and pepper. Add water, bouillon granules, sugar and all [view it...] |
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Capers and Halibut
eat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
Pour the wine into the pan, and use a spatula to [view it...] |
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Caribbean Crab Souffle
reheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish.
Toast coconut in a non-stick skillet over low heat.
In a medium skillet, melt butter over low heat and add the celery, ga [view it...] |
