New England Scrod
1/2 lb of crushed ritz crackers (don't use anything but Ritz. Especially don't use cheap crackers)
1 and a 1/2 sticks of butter
1/2 cup to 1 cup of Dry white wine (Don't use a chardonnay with oak in it)
3.5 lb of cod
1/2 lb of crushed ritz crackers (don't use anything but Ritz. Especially don't use cheap crackers)
1 and a 1/2 sticks of butter
1/2 cup to 1 cup of Dry white wine (Don't use a chardonnay with oak in it)
3.5 lb of cod
- Crush the Ritz crackers but don't turn them to dust. Melt the butter and pour over the ritz. Mix evenly so that there are no dry crackers.
- Put the fish in a baking dish that just about fits the fish. The fish should not be swimming in the container. There should be a little room on the side. The reason that the container should fit the fish is that you don't want the drippings from the fish to evaporate in the oven.
- If the fish is a filet tuck the tail of the fish so that it is the same thickness, and cooks even
- Add the white wine to bottom of containers.
- Pepper the fish after you add the wine so that the wine doesn't knock off the pepper. I don't add any salt. The crackers have enough salt.
- Add the buttered crackers to the top of the fish.
- Bake the fish in a 350 oven till the fish flakes and is no longer translucent: turns white.
- (I personally don't like serving this with lemon. I don't think that the lemon taste good with the crackers.)
Marinade*, For Grilled Shrimp
This is a very nice marinade for grilled shrimp
olive oil, 3 T
lime 1, juice and zest
ginger, 1T finely chopped
honey, 2 T
parsley, 2T chopped
salt and pepper
Mix everything together. Pour into storage bag and add shrimp. This is enough for 18 large shrimp. Marinate for 2 hours stirring occasionally.
This is a very nice marinade for grilled shrimp
olive oil, 3 T
lime 1, juice and zest
ginger, 1T finely chopped
honey, 2 T
parsley, 2T chopped
salt and pepper
Mix everything together. Pour into storage bag and add shrimp. This is enough for 18 large shrimp. Marinate for 2 hours stirring occasionally.
Crunchy Asian Salad (from Cindy Babiczuk)
1 package of Good Season Italian
1/2 cup sugar
2 TBS of soy sauce
2 packages of ramen noodles
2 packages of cole slaw (16 oz each)
4 green onions sliced
1/2 cup of sunflower seeds
1/2 cup fo almonds toasted
Prepare salad dressing. Add in sugar and soy.
Break apart noodles into a large bowl. Discard seasoning package from noodles
Add cole slaw, onions, sunflower seeds, and almonds.
Add dressing and toss to coat.
Half of this recipe is enough for most parties.
1 package of Good Season Italian
1/2 cup sugar
2 TBS of soy sauce
2 packages of ramen noodles
2 packages of cole slaw (16 oz each)
4 green onions sliced
1/2 cup of sunflower seeds
1/2 cup fo almonds toasted
Prepare salad dressing. Add in sugar and soy.
Break apart noodles into a large bowl. Discard seasoning package from noodles
Add cole slaw, onions, sunflower seeds, and almonds.
Add dressing and toss to coat.
Half of this recipe is enough for most parties.
Mandarin Orange Salad (Cindy Babiczuk)
Dressing
3 Tb oil
2 T sugar
2 Tb white vinegar
1.5 tea chopped fresh parsley
1/4 tea salt
1/4 tea hot pepper sauce or pimento Moeda
Salad
1/4 cup sliver4ed almonds
1.5 tea sugar
2 cups torn lettuce
2 cups torn spinach leaves
1/4 cup sliced green onions
1/2 cups mandarin orange segments.
In heavy skillet cook almonds and sugar over medium low heat until sugar melts and coats almonds. Stir frequently.
Poor into foil to cool. Break them apart if necessary
In large bowl combine other ingredients expect orange segments.
Add almonds and orange segments. Toss gently. Pour dressing over and toss gently.
This makes 5 1 cup servings.
Dressing
3 Tb oil
2 T sugar
2 Tb white vinegar
1.5 tea chopped fresh parsley
1/4 tea salt
1/4 tea hot pepper sauce or pimento Moeda
Salad
1/4 cup sliver4ed almonds
1.5 tea sugar
2 cups torn lettuce
2 cups torn spinach leaves
1/4 cup sliced green onions
1/2 cups mandarin orange segments.
In heavy skillet cook almonds and sugar over medium low heat until sugar melts and coats almonds. Stir frequently.
Poor into foil to cool. Break them apart if necessary
In large bowl combine other ingredients expect orange segments.
Add almonds and orange segments. Toss gently. Pour dressing over and toss gently.
This makes 5 1 cup servings.
Pasta with Bell Pepper Cream Sauce
Ingredients for sauce (this makes 5 cups of sauce)
3.5 lb of Red Bell Peppers
1 cup of Pine nuts, toasted
1 cup of parmeasan cheese
½ cup olive oil
4 gloves of garlic, pressed
cream, heavy, 2.5 cups
Sauce is good over pasta over rotini or something similar. It is also good with sautéed muchrooms, grilled chicken, and or grill shrimp.
Ingredients for sauce (this makes 5 cups of sauce)
3.5 lb of Red Bell Peppers
1 cup of Pine nuts, toasted
1 cup of parmeasan cheese
½ cup olive oil
4 gloves of garlic, pressed
cream, heavy, 2.5 cups
- Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
- This can also be done over an open flame on a gas stove which is how I usually do it.
- Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Wash off the blacken portion under a faucet.
- In a skillet brown the pine nuts. Keep the pine nuts moving at all times so that they don't burn.
- Put the pine nuts in a food processor and puree. Add the rest of the ingredients and puree till smooth.
- Reduce the heavy cream in a sauce pan. Don't let the cream come to a heavy boil. A light simmer till the cream is reduced by 1/3 third.
- Add the pesto to the cream, and heat till the sauce is thick enough to coat the pasta.
- Season with salt and pepper
Sauce is good over pasta over rotini or something similar. It is also good with sautéed muchrooms, grilled chicken, and or grill shrimp.