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    1,868 Recipes

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    From "The Chinese Village Cookbook." A practical guide to Cantonese country cooking by Rhoda Yee.

    Recipe #491373

    I sometimes have a hard time finding curry pastes in my local grocery store. Here's a recipe that I want to try to make my own. From The Elegant Taste of Thailand, by Sisamon Kongpan and Pinyo Srisawat.

    Recipe #491282

    This recipe was in the Bon Appetit RSVP section in the October 1997 magazine. It's from The Santa Fe Cafe, Seattle, WA.

    Recipe #491281

    From Williams-Sonoma Kitchen. This is what they say in their intro. A member of the mackerel family, tuna is a large fish with rich, oily, firm flesh. This recipe calls for ahi tuna, also known as yellowfin, a variety that is slightly more flavorful than the mild-tasting albacore. Because its meat is oily and firm, tuna takes well to grilling and pan roasting.

    Recipe #491280

    1 Reviews |  By lazyme

    This simple sauce can be served on fish or beef of your choice. From Grey Poupon Country Dijon Mustard Recipe Book.

    Recipe #491279

    2 Reviews |  By lazyme

    I love Crab Louis and this version from Sunset Favorite Recipes sounds good. Times do not include cooking the crab or eggs.

    Recipe #491278

    From Eating Well, July/August 1997.

    Recipe #491277

    1 Reviews |  By lazyme

    From Dinner in No Time, this sounds simple and good.

    Recipe #491276

    This recipe was a winner in the 1st Annual Alaska Fishermen's Grilled Recipe Contest.

    Recipe #491275

    From Simply Seafood. You can also substitute swordfish, halibut, or mahi mahi.

    Recipe #491274

    1 Reviews |  By lazyme

    This recipe was one of those selected, from among the many entries tested and judged, to be in the 1986 promotional "Alaska Seafood Cookbook".

    Recipe #491273

    Recipe from Gastronomy Restaurants, Salt Lake City, UT.

    Recipe #491272

    This recipe was one of those selected, from among the many entries tested and judged, to be in the 1986 promotional "Alaska Seafood Cookbook".

    Recipe #491271

    This recipe is chef Robert Freitag's variation of a recipe by Joyce Goldstein, chef-owner of Square One, in San Francisco, until it closed in 1996. The chef likes to use king salmon when making this dish. Found in Gourmet magazine, January 1999.

    Recipe #491270

    From our local QFC grocery store, this sounds simple and good.

    Recipe #491269

    From the Red Lobster website. It also states that you can try adding 1/4 to 1/2 teaspoon fresh chopped dill, or for a kick add chili powder or cayenne pepper to the sauce just before topping the eggs. The sauce is best prepared with a double boiler method to avoid over cooking or scorching. Suggested beverage: Champagne Mimosas with a splash of cranberry juice.

    Recipe #491268

    This sauce goes well with swordfish, salmon, Mahi Mahi, shark, tuna, and even catfish. You can make this lower in fat by using margarine and a low fat milk.

    Recipe #491266

    Found this in Bon Appetit, June 1999. It's a recipe to use your grill for smoking the salmon rather than a smoker. The recipe states that because the heat on individual grills varies, cooking times will range from about 30 minutes to one hour. Be sure to regulate the barbecue so that the wood chips smoke and the briquettes burn but do not flame. When the salmon is ready, it will have a nice firm texture and a lovely sweet glaze. Sounds great and I can't wait to give it a try. Times do not include marinating time or standing time.

    Recipe #491265

    From Jo Anne Merrill. You can use purchased crepes or make your own.

    Recipe #491264

    From Simply Seafood, this sauce was designed to be served with poached salmon or other simply cooked seafood. You can substitute any herbs that you have on hand.

    Recipe #491263

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