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Click below to download : Fishandseafood - Lobster - Red Lobster's Lobster Fondue (Format : PDF)
Fishandseafood - Lobster - Red Lobster's Lobster Fondue
Serves : 8Prep. Time : 0:15
16 oz. Velvita® - cubed, low fat okay
1/2 cup milk - low fat okay
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1 lobster tail - broiled or 1/4 Lb. crawfish tail meat - broiled
1/2 cup chopped red bell pepper
2 Tbsp. fresh parsley - minced
Combine all ingredients except red pepper and parsley in a saucepan. Heat on medium-low heat, stirring constantly, until cheese has melted. When ready to serve, garnish with red bell pepper and parsley.
NOTES : Dip torn pieces of French or Italian bread in fondue.
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3 rock lobster tails 4 tbsp. butter 1 tbsp. minced onions 1 tbsp. prepared mustard 1 tsp. salt 1/4 tsp. pepper 3 cup hot milk 4 tbsp. flour 1/2 cup diced celery 2 pimentos, minced Boil rock lobster tails and remove meat. Dice meat. Melt butter. Add onion and cook over low heat 1 minute. Stir in flour, salt and pepper; add hot milk gradually. Continue cooking, stirring constantly until mixture thickens. Add remaining ingredients and heat thoroughly. Keep hot in a chafing dish and serve over hot toast or on split hot biscuits.
Fishandseafood - Rock Lobster Poulette
3 rock lobster tails 4 tbsp. butter 1 tbsp. minced onions 1 tbsp. prepared mustard 1 tsp. salt 1/4 tsp. pepper 3 cup hot milk 4 tbsp. flour 1/2 cup diced celery 2 pimentos, minced Boil rock lobster tails and remove meat. Dice meat. Melt butter. Add onion and cook over low heat 1 minute. Stir in flour, salt and pepper; add hot milk gradually. Continue cooking, stirring constantly until mixture thickens. Add remaining ingredients and heat thoroughly. Keep hot in a chafing dish and serve over hot toast or on split hot biscuits.
PREVIOUS BOOKS
1/2 pound fish flesh (cod, bass, or similar fish) 1/2 teaspoon salt 1/4 teaspoon ground white pepper 6 ounces heavy cream 1 tablespoon Dijon mustard 1 1/2 teaspoon Worcestershire sauce 1 1/2 teaspoons hot pepper sauce 1 1/2 pounds lobster meat, diced and cooked 6 Idaho potatoes 2 ounces butter 1/2 lemon, juiced flour to dredge 4 ounces vegetable oil In a food processor, puree the fish with salt, pepper, and cream to make a mousse. Add the mustard, Worcestershire sauce and Tabasco. Fold lobster meat into the mousse until it is completely mixed. Grate the potatoes and
Fishandseafood - Potato-crusted Lobster Cakes
1/2 pound fish flesh (cod, bass, or similar fish) 1/2 teaspoon salt 1/4 teaspoon ground white pepper 6 ounces heavy cream 1 tablespoon Dijon mustard 1 1/2 teaspoon Worcestershire sauce 1 1/2 teaspoons hot pepper sauce 1 1/2 pounds lobster meat, diced and cooked 6 Idaho potatoes 2 ounces butter 1/2 lemon, juiced flour to dredge 4 ounces vegetable oil In a food processor, puree the fish with salt, pepper, and cream to make a mousse. Add the mustard, Worcestershire sauce and Tabasco. Fold lobster meat into the mousse until it is completely mixed. Grate the potatoes and
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