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    You are in: Home / Cookbooks / Seafood
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    98 recipes in

    Seafood

    Seafood is a passion of mine, its best if I catch it myself, but will eat all of it, cooked or not!
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    2 Reviews |  By Bergy

    This was one of the wonderful dishes that was served at a recent dinner party that I was invited to. The prawns were size 18-20, shelled and tails removed. You may use fresh or frozen. The Oyster sauce is the secret to the delecate flavor.. Be sure that you do not over cook the snow peas they need to have snap and crunch.

    Recipe #101547

    I have made this on an outdoor grill and on the George Foreman. Good both ways.

    Recipe #67742

    3 Reviews |  By Dawnab

    Just 3 ingredients, great for fish, mushrooms, onion rings etc. You can spice it up if you want, we sometimes add bay seasoning when frying fish.

    Recipe #93428

    5 Reviews |  By Dawnab

    I created this on my own after trying different types of wine and spices, and watching various cooking shows and reading recipes. Enjoy!

    Recipe #101004

    Presented By: Miss Olivia's Table

    Recipe #100838

    Herby, spicy shrimp with a kick, in a buttery-beer "sauce". Fast, easy and delicious, serve as an appetizer, or a dinner over rice or with lots of crusty French bread to soak up all the tasty, herbalicious sauce!

    Recipe #79606

    Walleye is just about the best whitefish I know, and this marinade is fantastic! Allow about 3 hours for marinating, and either grill or broil the walleye, or sometimes I like to coat it in a light mixture of dried unseasoned breadcrumbs with a little cornmeal and pan-fry.

    Recipe #102422

    These are probably the healthiest burgers I've ever made ... and surprisingly simple and tasty! My inspiration was the Shrimp Boulette Po' Boy Burger from the Burger Meister cookbook but I made numerous changes to suit hubby's taste. I will definitely make these again to help use up extra burger buns.

    Recipe #101706

    Quick and easy! Great appetizer for any party, makes 24. Bake time is approximate.

    Recipe #101567

    3 Reviews |  By Bergy

    I created this today from ingredients that I had on hand to serve as my Sunday afternoon appetizer. It was so tasty (IMHO) that I decided to post the recipe., If you like a crisp bruschetta toast both sides of the bread. This appetizer went over well served with a Martini but I think you will enjoy it even without the Mart Mart!

    Recipe #59545

    2 Reviews |  By Sidd

    One night I came home and wanted Fettuccine, none of the recipes I could find suited what I wanted, so I threw this together and voila, this is what came out of it. Even my two teenage boys that can be food snobs devoured it.

    Recipe #100176

    You asked for it. Here it is. Thanks so much to MaMa's Supper Club. Wish we could all go there.

    Recipe #53914

    I love the shrimp toast I get at my local oriental restaurant, and wanted to make it at home. I asked the server if she knew how to make it and she sent the chef out to tell me. I tried it today, and it tasted just like at the restaurant. Hope you enjoy this one too!!

    Recipe #88166

    A family member requested this dish after having it at a restaurant. I experimented in the kitchen and thankfully I wrote everything down I did because it was a huge hit. The sauce is light and perfect for angel hair pasta. Hope you enjoy it as much as we did.

    Recipe #65263

    This was contributed by Olga D at another board and is a fabulous, easy, impressive appetizer.

    Recipe #72977

    GREAT SIDE DISH FOR SUSHI LOVERS! low fat, low calorie salad that goes with anything. try it out you will be bound to fall in love with it.

    Recipe #59172

    7 Reviews |  By Dawnab

    I created this recipe when I was 20, I was always invited to the family get togethers, but never asked to bring something- I was still considered one of the "kids." I tried to copy an appetizer I had at a Jersey Shore restaurant- not sure which one. It became a family classic and I am always asked to bring it now. They reheat very easy in the oven. How many you get depends on the size of the mushrooms, you can also substitute Parmesan for the breadcrumbs.

    Recipe #96437

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