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seafood

I Love seafood!!! This is seafood other than shrimp and fish, as i need seperate books for those!
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From Cooking Light. FABULOUS! I was on vacation and was making this but didn't have lemon. Subbed in 6 large tomatoes and served it over angel hair and it was heaven!

Recipe #397880

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Dick Brennan, Jr. of the Palace Cafe, featured in The Louisiana New Garde television series. If you do not have access to crawfish meat, please feel free to substitute shrimp or lobster.

Recipe #397383

This sauce is quick and easy to make. It makes a delicious sauce that would dress up any fish dish. I like this with poached salmon.

Recipe #335392

From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. This sauce uses components from other Eating Well recipes I have posted separately. This is excellent on seafood.

Recipe #328746

I received some copycat recipes this morning from Recipe Robot and this was one of the recipes that were featured. Cook time listed is for the refrigeration time.

Recipe #325304

GORGEOUS! Soft music, candlelight and plenty of Chablis creates an atmosphere made perfectly for two people who wish to become reacquainted. We had the pleasure of savouring something very similar to this recipe in a restaurant called Le Concoure, in Paris, many years ago. We enjoyed it so much that we returned to Le Concoure the next evening for a repeat performance; we were not disappointed. A restaurant in Toronto, called Danakas Palace created this recipe and shares it with all to enjoy.

Recipe #62847

Succulent lobster meat stuffed back in the shell with a rich creamy cheesy sauce. Yum Yum.

Recipe #255349

I love lobster coming from R.I. This recipe is from New England Recipes.

Recipe #227486

Posted in response to a recipe request.

Recipe #64991

This dish is sweet and succulent. Clipped from our local newspaper ... wanted to get it on Zaar so I wouldn't lose it!

Recipe #223398

This is lovely either on a small nest of angel hair pasta, or my favorite, a bed of baby spinach leaves. Serve with French Bread Sticks and the rest of the Chablis.

Recipe #217230

1 Reviews |  By Oolala

This is a wrap in a tortilla. Sounds like a great summer lunch. This is so easy. Just assemble and eat!

Recipe #126161

Found this recipe in Irish Food & Cooking by Biddy White Lennon and Georgina Campbell. A good source for modernized traditional Irish "receipts", as my Gran used to call them. The authors write that the unusual name might come from the fact the lawyers are the only ones who can afford this, ha ha. Haven't tried it yet, but sounds so good as an alternative St. Pat's Day Dinner, like when it falls on a meatless Friday! Somehow this doesn't sound like a Lenten meal, though! Perhaps using imitation lobster and the sauce, served over rice or pasta, is another option. If anyone tries this, please post a review.

Recipe #214354

An alternative bisque recipe that does not involve cleaning & stuffing the heads.

Recipe #198747

I make this every year for our Christmas Eve dinner. It is the Polish tradition to serve seafood and even though this isn't a Polish recipe, my in-laws love it! You can substitute other seafood and fish for what I have indicated. This is a great recipe for experimenting and adding what you love! I have also made this with chicken sausage included with all the fish and seafood.

Recipe #99412

2 Reviews |  By keen5

This is quick and super easy to make. I served this for a luncheon to three friends and there was none left.

Recipe #59978

These are fabulouse and get gobbled up quickly!

Recipe #154334

This has to be by far my favorite hot pasta dish! One of our local chef's gave this recipe to me. You have to try it!

Recipe #157592

Very rich and wonderful. From Southern Living.

Recipe #143473

I had this at Clay Hill Farm in Ogunquit, Maine this summer. It is by far the best seafood scampi I have ever eaten! (The prep time does not include cooking the lobster).

Recipe #76505

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