How To Cuisine Balmain Bugs with Mango Sauce

Balmain Bugs with Mango Sauce

Balmain Bugs with Mango Sauce

Ingerdients  

8 large green balmain bugs or 2 large green lobster tails

Mango Sauce
1 large or 2 small mangoes
2-3 TBSP sour cream
1/4 cup lemon or lime juice
1 tsp soft brown sugar
2-3 tsp Thai sweet chili sauce

Preparation instructions

Lower bugs into large pan of lightly salted boiling water. Simmer uncovered for 4-5 minutes or until shells have changed to an orange red color. Gently separate the heads from the bodies. Use a pair of sharp kitchen scissors to cut along the soft underside of the bugs. Pull shell apart and ease out the flesh. Cut each piece of flesh in half, lengthways. To make the mango Sauce, peel the mango(s), remove the seeds and roughly chop flesh. Place flesh in a food processor. Add sour cream, juice, sugar and sauce. Process for 20-30 seconds or until smooth. Refrigerate, covered, until needed. If the sauce is too thick, add a little extra cream or juice. 

How To Cuisine Easiest Salmon Perok

Easiest Salmon Perok    By:Zoya Oskolkoff

Salmon Perok

Ingerdients   

Oven 350 degrees
Baking time: approximately 40 to 45 minutes
2 frozen pie crust circles or make your own
2 cups hot or newly cooled cooked rice
(do not use instant rice)
1 pint canned red or king salmon
Salt and pepper as desired or needed
1 tsp. granulated onion (optional)
1 beaten egg
1 medium onion diced
1 1/2 Tbsp. butter


Preparation instructions

Place onion and butter in microwave and cook until onions are clear. Mix all ingredients together. Place in pie crust lined pie pan and press down slightly. Cover with top crust and seal.
Cut vents, brush canned milk evenly on crust and bake in 350 degree oven until golden brown. Serve with ketchup if desired.

Notes

Over the years Agrafena's children have learned to cut the time required to create traditional foods.

This is definitely a short cut version created by my daughter. You can used canned corned beef or browned hamburger in place of salmon. Serve with Ketchup.

How To Cuisine Barbecue Salmon

Barbecue Salmon         By:George Wright


Ingerdients

barbecue-salmon

For Barbecue but will work in the over.

1 average sized red salmon filet cut into steak size chunks

1 can frozen without pulp orange juice concentrate

1 juice can full of soy sauce (orange juice) to make amounts equal

Minced fresh garlic to suit your taste

Preparation instructions

Blend juice, garlic and soy sauce together and marinade for 330-45 minutes. Place on barbecue skin side down. Baste with sauce. Turn over for the last 5 minutes just to sear the top. Serve with rice. If baking baste more often. Use the oven at 350 degrees for 30 minutes or until done. This is a real crowd pleaser.

How To Cuisine Baked gefilte fish

Baked gefilte fish            Holiday Cookbook      Fish

Ingerdients  
1 lb Halibut -or- turbot fillets,
  -fresh or frozen
1 sm Onion
1 sl Bread, crumbled
1/2 ts Salt
1/4 ts Black pepper, ground
1  Egg
1 tb Vegetable oil
1  Onion, sliced
1  Sweet green pepper, chopped
8 oz Can tomato sauce

Preparation instructions

Defrost the fish, if frozen. Grind the fish and onion in a food processor. Add the bread, salt, pepper and egg. Mix well. Shape into 12 balls.

Combine the oil, onion, green pepper and tomato sauce in a baking dish. Arrange the fish balls in it, cover, and bake in a 325-degree oven for 40 to 45 minutes. Baste with the sauce before serving.

One Serving 2 Fish Balls:

Calories: 189 

Carbohydrates: 9 

Protein: 20 

Fat: 8 

Sodium: 671 

Potassium: 606 

Cholesterol: 77

How To Cuisine Cherry Cheesecake

Cherry Cheesecake      Cakes    

ingredients         
1[8oz] pkg. philadelphia cream cheese
1 cup icing sugar
1 pkg. dream whip
1 1/2 cup grahan wafer crumbs
1/4 cup butter[melted]
1 tin cherry pie filling
preparation instructions
Cream cheese and sugar. Beat dream whip as directed on pkg. and combine with cheese and sugar. Mix crumbs and butter together and press in pan. Cover with creamed mixture. Refrigerate for about 20 minutes and then cover with cherries. Or you can substitute cherries for baked apples or any filling of your choice!

Preparation Time: 20 minutes

How To Cuisine ABNAKIS PEA, BEAN & POTATO SOUP

ABNAKIS PEA, BEAN & POTATO SOUP               author: Unknown (Internet)

ingerdients:

1/2   lb           Soup beans, dried

1/2   lb           Black beans

4       large      Potatoes           

4       tbl         Oil

4       tbl         Salt                                  

1/2   tsp        Black pepper          

1/2   cup        Shallots, chopped    

  preparation instructions:

Wash, soak & cook the dried peas as indicated on the package.  Retain

  the cooking water.

  Cook the potatoes & save the cooking water.

  Measure the reserved cooking waters to 8 cups: add fresh water if

  necessary.  Pour into a soup pot.  Crush the peas & beans with the

  potatoes & add to the liquid, with the remaining ingredients.  Simmer

  slowly for 1 hour.

How To Cuisine "Hearty" Soup

                                                             author Alice Stansberry

  Every day a new recipes

ingredients

1/2 lb (.2 kg) ground beef (optional) 
8oz. spaghetti (Thin) 
32 oz (896 grm). tomato sauce 
32 oz (896 grm). of Ragu Zesty Spaghetti Sauce 
32 oz (896 grm). frozen or canned mixed vegetables (carrots, peas, potatoes,green beans) may use fresh 
2 large onions(diced) 
16 oz (448 grm). can pinto beans (optional) this makes the soup filling 
1 tsp (5 ml) McCormick Season-All 
1 tsp (5 ml) garlic powder 
salt and ground black pepper (to taste) 
4 cups (950 ml) water 

Preparation instructions

Saute beef in fry pan with salt, pepper, season-all, garlic powder, and onions until fully cooked. 
Bring to boil 4 quarts (3775 ml) water, add spaghetti and cook for 8 minutes(do not over cook), rinse & drain. 
Using a large deep pot add cooked beef mixture, sauces, vegetables, pinto beans, and drained spaghetti. 
Let simmer for 30 to 45 mins. 
Serve with buttery crackers, country corn bread or toasted bread. 
Comments 
This recipe was born during one of our ice storms and I had only gas top range working and I had leftover spaghetti and meats balls needed to prepare something that was hearty and filling for my family. Hope you enjoy the meal.You can freeze the leftover and serve another day.