This is just a very basic way to sautee' up a few mushrooms to go along with a good grilled steak or chops. Quick and easy... use whatever type of mushroom you like. I usually have either white button or cremini's (baby portabellas) hanging around
This recipe is courtesy of Cuisine @ Home magazine issue 35. This recipe was originally called Basic Meatballs but after making it, I find it more than "basic!"
Cook ahead and freeze...place waxed paper on a sheet pan; space cooked meatballs on paper and put in freezer until hard. Remove to a zip bag and freeze. Take out what you'd like and enjoy!
You can make smaller meatballs by reducing the scoop to a 1/8 cup measure.
I cannot recall where I found this recipe but it is a simple and easy way to prepare this variety of fish.
Offer Greek Snapper on the Grill with Red or Spanish rice and maybe some young sweet peas. Serve the tartar sauce in a hollowed out lemon half for a nice special presentation touch.
This could easily serve 3 or 4 depending on one's appetite.
From the South Florida Sun-Times, Thursday, September 22, 2005
This is a very light and easy recipe to make that we have really enjoyed time and time again. Depending on the size of the lemon it can become a bit too much lemon for ones taste so adjust accordingly.
This sauce is one of many recipes claiming originallity from the various "original Flint Coney Island Dog" restaurants throughout the Flint area. The basic difference between this and the New York "Coney Island Sauce" is that the Flint version is a much drier version than the wet New York style.
This recipe's history was that it was obtained ingredient by ingredient from a freind of my wife's grandmother who worked at one of the "original" Coney Island restaurants... as with many of these types of foods... this recipe is a "SECRET."
A great seasoning for your favorite cut of steak was found in William Rice's book "Steak Lovers Cookbook." Which gives credit to Chef Mike of Gibsons Restaurant in Chicago.
A very easy recipe to make ahead... make plenty as you'll find many other cuts meats and seafood to use it on.
The recipe calls for either a blender or food processor but I find the food processor gives more control over the grind. I like it to be more of a coarse grind. I tried it with a blender and it was very fine and hard to control.
This recipe came from www.tilapia.ws that turned out wonderfully. It is a rich and spicy recipe that can be used on other similar fish as well. It was difficult to roll the fillets easily, so I placed one fillet on the bottom of the casserole dish, layered the crabmeat on it and topped with another fillet of Tilapia. Larger fillets would work out better for rolling. Also one can adjust the amount of cayenne as desired. Worked out great.
My wife is not a real fan of green peppers. Using red peppers tones down that nice little bite that the green peppers gives this classic dish. A great easy make ahead the night before recipe for a cold Florida night dinner.... making this the next time I'd use one red and one green pepper for just a bit more flavor...
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