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Click below to download : Fishandseafood - Clam - Clam Chowder By Jgarcia (Format : PDF)
Fishandseafood - Clam - Clam Chowder By Jgarcia
1 c. onion, finely chopped 1 c. celery, finely diced2 c. potatoes, finely chopped
2 cans (6 1/2 oz. each) minced clams
3/4 c. butter
3/4 c. flour
1 qt. light cream (half-and-half)
1 1/2 tsp. salt
Dash pepper
1 Tbsp. red wine vinegar
Drain clams. Place vegetables in pan; pour clams over. Add water to barely cover. Cover and simmer until tender.
Meanwhile, met butter, add flour and blend; cook, stirring constantly. Add cream and cook until smooth and thick. Add vegetables with liquid and heat through. Season to taste.
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1 cup of raw bacon diced 1 cup of onions diced 1 cup of leeks diced 1/2 cup of diced celery 1/2 cup of diced carrots 1 cup of unpeeled baby red potatoes diced 1 tablespoon Italian parsley minced 1 teaspoon fresh thyme minced 1/3 cup of flour 4 cups clam juice or "broth" 1 cup heavy cream 1/1/2 pounds cleaned and shucked clams salt and pepper to taste (ground black pepper) In a large soup or stock pot saute the diced raw bacon over medium heat until the bacon is very crispy. Once the bacon is very crisp add
Fishandseafood - Clam - New England Clam Chowder By Mai
1 cup of raw bacon diced 1 cup of onions diced 1 cup of leeks diced 1/2 cup of diced celery 1/2 cup of diced carrots 1 cup of unpeeled baby red potatoes diced 1 tablespoon Italian parsley minced 1 teaspoon fresh thyme minced 1/3 cup of flour 4 cups clam juice or "broth" 1 cup heavy cream 1/1/2 pounds cleaned and shucked clams salt and pepper to taste (ground black pepper) In a large soup or stock pot saute the diced raw bacon over medium heat until the bacon is very crispy. Once the bacon is very crisp add
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2 teaspoons grated lemon rind1/2 teaspoon fennel seeds, crushed1/4 teaspoon salt1/8 teaspoon pepper2 (4-ounce) farm-raised catfish filletsVegetable cooking spray Combine first 4 ingredients; rub mixture on both sides of fillets. Cover and chill at least 4 hours.Cut each fillet lengthwise into 2 strips. Thread evenly onto 4 (8-inch) skewers.Coat grill rack with cooking spray, and place on grill over medium-hot coals. Place fish on rack, and cook 6 minutes on each side or until fish flakes easily when tested with a fork. Yield: 2 servings (serving size: 2 strips of fish).NUTRITIONAL INFORMATION:CALORIES 137 (34% from fat) / PROTEIN 20.7g
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2 teaspoons grated lemon rind1/2 teaspoon fennel seeds, crushed1/4 teaspoon salt1/8 teaspoon pepper2 (4-ounce) farm-raised catfish filletsVegetable cooking spray Combine first 4 ingredients; rub mixture on both sides of fillets. Cover and chill at least 4 hours.Cut each fillet lengthwise into 2 strips. Thread evenly onto 4 (8-inch) skewers.Coat grill rack with cooking spray, and place on grill over medium-hot coals. Place fish on rack, and cook 6 minutes on each side or until fish flakes easily when tested with a fork. Yield: 2 servings (serving size: 2 strips of fish).NUTRITIONAL INFORMATION:CALORIES 137 (34% from fat) / PROTEIN 20.7g
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