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"Published for ZWT III. Recipe from World Recipes - this is a lovely recipe for the traditional Swedish dish ''Janssons Temptation''. Simple to make - comfort food."

Ingredients: dried breadcrumbs, margarine...

Prep Time: 20 mins

Total Time: 1 hrs 10 mins

Traditional Janssons Temptation

By Um Safia

Photo by lagottocattleya

Pissaladiere (Provencal Onion Tart)

By Celticevergreen on July 20, 2012

Recipe #461099

"The Provencal pissaladiere is an oven-baked (pizza-like) focaccia or torta topped with caramelized onions, black Nicoise olives, and anchovies. A street food of Nice, it is often sold by street vendors or at local markets. It can also be served as an appetizer. It is believed to have been introduced to the area by Roman cooks during the time of the..."

Ingredients: marjoram leaves, nicoise olives...

Prep Time: 30 mins

Total Time: 1 hrs 15 mins

Pissaladiere (Provencal Onion Tart)

By Celticevergreen

Photo by Bonnie G #2

Shrimp Ball

By scg3990 on April 17, 2012

Recipe #474649

"This is a great appetizer for just about any occasion. It's super easy to make and always goes over well."

Ingredients: cream cheese, Old Bay Seasoning...

Prep Time: 10 mins

Total Time: 10 mins

Shrimp Ball

By scg3990

Photo by Lavender Lynn

Sushi Sandwich

By Picholine on January 24, 2012

Recipe #86427

"Convenient way to satisfy a sushi craving. I invented this delectable open-faced "sandwich" while trying to use up leftover ingredients in a creative way. I made this with canned salmon (reminiscent of a Philadelphia roll) but I'm assuming tuna will work well also."

Ingredients: cream cheese, wasabi powder...

7 Reviews

Prep Time: 5 mins

Total Time: 5 mins

Sushi Sandwich

By Picholine

Photo by BLUE ROSE

A+ Shrimp Curry

By Chef Lanibobonnie on June 22, 2010

Recipe #430658

"Simple and sublime...what could be better? I have made curry for 40+ years with much effort, love, and personal satisfaction, but when I tried this in-a-pinch mixture I realized I was over-thinking the recipe. This has a "drive you crazy" taste and your peeps will think you spent forever prepping and cooking. Shhhhh, we won't..."

Ingredients: pepper, curry powder, shrimp...

Prep Time: 15 mins

Total Time: 30 mins

A+ Shrimp Curry

By Chef Lanibobonnie

Photo by Chef Lanibobonnie

Szechuan Peppered Calamari (Salt and Pepper Squid)

By Julesong on February 14, 2010

Recipe #116159

"This recipe - which works as either a main dish or appetizer - is a result of combining some different "Salt and Pepper Squid" recipes that I hadn’t made before. I was aiming for the taste I’d had in a Seattle sushi place, but didn’t quite achieve it. On the other hand, my husband and I loved these anyhow, so I decided to write up the recipe..."

Ingredients: szechuan peppercorns, chili-garlic sauce...

3 Reviews

Prep Time: 10 mins

Total Time: 15 mins

Szechuan Peppered Calamari (Salt and Pepper Squid)

By Julesong

Photo by I'mPat

Squid Salad or Octopus Salad - Japanese Style

By Chef floWer on November 13, 2008

Recipe #336807

"You could either use squid or octopus for this salad, I have trouble finding octopus most times so I used squid. I normally buy my squid/octopus already cleaned and gutted. If your squid/octopus needs to be clean then remove the guts (discard) and legs from the body and rinse. Cut off the tips on the legs and discard, then chop the remaining leg..."

Ingredients: pepper, baby octopus...

Prep Time: 20 mins

Total Time: 30 mins

Squid Salad or Octopus Salad - Japanese Style

By Chef floWer

Photo by Chef floWer

Chilli, Salt and Pepper Squid

By English_Rose on October 27, 2008

Recipe #254691

"This classic Cantonese starter is simple to make, but for real success, there are a couple of rules you need to follow. Most important: always use clean oil for your deep-frying. The resulting batter will be crisp, crunchy and light, as opposed to heavy, greasy and 'dirty' in flavour. And be sure to serve it immediately: this dish is best eaten..."

Ingredients: cornstarch, szechuan peppercorns...

4 Reviews

Prep Time: 10 mins

Total Time: 12 mins

Chilli, Salt and Pepper Squid

By English_Rose

Photo by Chef floWer

Calamari for a King

By An Italian Jew, but Irish! on October 4, 2008

Recipe #131435

"This is the only way to make calamari that will satisfy a true Italian. the sauce you serve it with is your choice, but I recommend a marinara or wine based sauce, or none at all."

Ingredients: fresh ground pepper, fat...

Prep Time: 30 mins

Total Time: 30 mins

Calamari for a King

By An Italian Jew, but Irish!

Photo by Papa D 1946-2012

Crispy Squid With Capers

By Snowbunny Andorra on May 26, 2008

Recipe #300540

"Very easy addition to a tapas evening, or just on its own as a snack. The crispy capers themselves are quite lovely!
Serve with garlic mayo and lemon wedges.

To clean the squid, firstly remove the solid clear shaft running from the head to the end of the body. Pull the head away from the body slowly but firmly to remove the innards...."

Ingredients: baby calamari, plain flour...

2 Reviews

Prep Time: 10 mins

Total Time: 15 mins

Crispy Squid With Capers

By Snowbunny Andorra

Photo by Luschka

Ginger Squid Japanese Style (Ika Shoga Yaki)

By Chef floWer on May 11, 2008

Recipe #301969

"Ika Shoga-yaki is simple but is a very popular dish in Japanese cuisine. Ika means squid, shoga means ginger and yaki means grill or fry. This recipe was given to me by a Japanese friend. I really enjoy squid and this makes a quick dinner or entree. 15 minutes marinating time is included in cooking time. An Australian tablespoon is 20 mls/one Australian..."

Ingredients: ginger, mirin, soy sauce...

6 Reviews

Prep Time: 5 mins

Total Time: 30 mins

Ginger Squid Japanese Style (Ika Shoga Yaki)

By Chef floWer

Photo by Marlitt

Octopus Grilled Very Tender

By Rita~ on April 22, 2008

Recipe #300094

"This can be served as a salad without grilling, but I highly suggest the grilling bring to an other level of goodness.
The 8 tentacles and the body to which they're attached are edible.
A note about octopus: Octopus loses a lot of its volume during cooking, so expect the finished dish will be quite less than the original quantity.
..."