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    You are in: Home / Cookbooks / Seafood
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    Have not tried this yet but after a recent trip to the east coast I fell in love with crab cakes and this looks like an amazing variation! Originally from

    Recipe #93540

    2 Reviews |  By Olha

    Kalamari are one of the most populous of seafoods, and the Mediterranean and its inlet seas teem with their own variety. Greeks today have added a splash of lemon, they honor the forefathers with a treatment that echoes time: Batter them lightly, cook them quickly, serve them fresh, and add to them only a dash of brightener, for why alter a taste so delicate? Here lemon zest is added to the batter, complemented by a touch of parsley.

    Recipe #214353

    Delicious ON ANYTHING! It does not ALWAYS have to be on linguine!!

    Recipe #223454

    This is so quick to make, with a lot of flavor. I only made half the scallops (to serve two) but kept the sauce amount the same so it could also go over steamed asparagus and rice. I suggest skipping the salt - the capers and chicken broth are salty enough. From Woman's Day 3/6/07

    Recipe #214322

    One of my OLD recipe cards-I write differently now! I copied this from somewhere but my script is different and I had it all these years and never made it!

    Recipe #217348

    This recipe was found in Whole Food's Salud cooking newsletter. I'm always game for a new poke recipe, so this will be one to try soon. Keep Ahi very very cold before prepping, and work quickly to avoid it warming up. You can even refrigerate the mixing bowl or put it on ice to keep the fish cold. This is important because the texture of the Ahi will degrade quickly if it warms up at all.

    Recipe #214834

    1 Reviews |  By Peter J

    I adapted this from a recipe I found on a fishing site. Originally it involved steaming the oysters and preparing the sauce seperately, but I don't see any point in extra washing up when the oysters already have their own little cooking vessel attached! I also adjusted some quantities that seemed a little high in the original recipe.

    Recipe #183450

    quick easy, and CHEAP! Dinner for 6 for about $5.00.

    Recipe #60402

    2 Reviews |  By Manami

    This Scandinavian-inspired spread is wonderful on dense, thin-sliced pumpernickel bread or whole grain crackers. Sardines are rich sources of omega-3 fatty acids, known to help reduce risk of heart disease, high blood pressure and cancer.

    Recipe #189379

    3 Reviews |  By PanNan

    This is from my Dutch cook book. It's very simple and tastes great. A quick week night meal. I would use a nice Pinot Grigio wine - use a cup for the recipe, and save the rest to serve with dinner.

    Recipe #39283

    I order this out whenever possible and finally found this recipe for home use. Elegant and easy.

    Recipe #131754

    5 Reviews |  By Rita~

    Light and refreshingly not overly sweet. Use store bought or make my Lemon Curd Recipe #61278.

    Recipe #164296

    This is so good. The stuffing is just as good baked in a casserole dish and served that way. You may adjust the seasonings for your taste.

    Recipe #58286

    9 Reviews |  By Bergy

    Serve this as an appetizer for 6 persons or a feed for two. Serve with a fork & a spoon. You do not want to miss out on the great flavor of the broth!

    Recipe #30797

    Serve wilted spinach, roasted new potatoes and a glass of stout or full bodied Chardonnay, like Cave Spring or Penfold's Koonunga Hill.

    Recipe #468

    Here is a recipe for Tazukuri, which are spicy glazed sardines. This recipe may seem unappelaing to many, but thoe who have actually tried Tazukuri love the spicy, slightly sweet taste. Very easy and quick to make.

    Recipe #120801

    I know these sound weird but when I was in Spain, we ate something similar that was out of this world. I can't wait to try them!

    Recipe #162492

    These are really good! Courtesy Mario Batali, 2003.

    Recipe #144731

    This is not your Mom's tuna casserole! Garlicky, lemony and good! Use oil packed tuna please, it makes a HUGE difference to the flavor. A nice white wine and garlic bread complete the meal.

    Recipe #47951

    2 Reviews |  By Syrinx

    A lovely, warming, savoury dish, perfect for a winter's evening. I originally read a version of this recipe in a British cookbook called "The Pauper's Cookbook" by Jocasta Innes, many years ago, and I have been making it regularly ever since - with a couple of major modifications to the method along the way, so my sincere apologies to Ms Innes if she reads the following recipe and notices that it bears little resemblance to her inspirational starting point! The heartiest of eaters might like a little crusty bread on the side, but for most people, I think that a green salad would be sufficient accompaniment. Don't worry about the anchovies - they dissolve into the sauce, leaving an unidentifiable savoury backnote.

    Recipe #175838

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