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69. Fish
Casseroles
| Main course
material: |
2 cans
Tuna -- chunk-style - 5
ounce ea) |
| Spices: |
6 ounces
Egg noodles -- uncooked - 3
cup)
1/2 cup
Celery -- chopped
1/3 cup
Green onion -- sliced
2/3 cup
Sour cream
2 teaspoons
Mustard
1/2 cup
Mayonnaise
1/2 teaspoon Thyme
leaves -- dried
1/4 teaspoon Salt
1 small
Zucchini -- sliced
1 cup
Monterey jack cheese -- shredded
1 medium
Tomato -- chopped
|
| Equipment: |
PowerFlamer Outdoor Stir Fry
Stoves, EasyFlamer Stove,
Oven |
| Preparation: |
|
| Cook: |
- Drain and flake the tuna. Set aside.
- Cook noodles according to package directions.
- Drain and rinse in hot water.
- Combine noodles with the tuna, celery and green
onions.
- Blend in the sour cream, mustard, mayonnaise, thyme and
salt.
- Spoon half the mixture into a buttered 2 qt.
casserole.
- Top with half the zucchini.
- Repeat layers. Top with cheese.
- Bake at 350 for 30 minutes or until hot and bubbly.
- Sprinkle with the chopped tomato.
|
| Cautions: |
|
| Effect: |
Salmon may be used. |
| Author: |
Neris |
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|
70. Shrimp
Casseroles
| Main course
material: |
12 slices
bread
2 cups
halibut -- flaked
1 cup
shrimp --
small, shelled, cooked |
| Spices: |
1 cup
celery -- sliced thin
1 small
onion -- chopped fine
1 can
sliced water chestnuts
4 ounces
canned mushrooms -- (sliced)
2 cups
milk
1 cup
mayonnaise
4
eggs -- beaten
2 cans
cream of chicken soup
1/2 cup
grated cheddar cheese |
| Equipment: |
PowerFlamer Outdoor Stir Fry
Stoves, EasyFlamer Stove,
Oven |
| Preparation: |
|
| Cook: |
- Remove crusts from bread.
- Cube 6 slices and spread on bottom of 9"x13"
baking dish.
- Mix fish, shrimp,
celery, onion, chestnuts, mushrooms.
- Spread atop bread cubes, salt and pepper.
- Cube remaining bread and place on mixture.
- Mix beaten eggs, milk and mayonnaise.
- Pour over casserole and refrigerate overnight (covered).
- When ready to bake, remove from refrigerator. Cover with
cream of chicken soup.
- Bake at 325F for 45 minutes (uncovered).
- Remove from oven, cover with cheese. Bake 15 minutes
longer.
- Excellent for a potluck or crowd. Good with crab, shrimp
or halibut.
|
| Cautions: |
|
| Effect: |
|
| Author: |
Bill Wight |
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|
71. Marti
Gras Inspired ~ Shrimp and Andouille Gratin
| Main course
material: |
- 12 large shrimp, peeled and deveined
- 1/2 cup ansouille (cooked, rendered of
all fat)
- 1 cup bread crumbs
- 2 tablespoons Parmesan cheese
|
| Spices: |
- 2 tablespoons olive oil
- Essence, recipe follows
- Chopped parsley for garnish
- Cumin sour cream: 1 cup sour cream mixed
with 1 tablespoon ground cumin, for garnish
|
| Equipment: |
oven |
| Preparation: |
Emeril's Essence
Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
combine all ingredients thoroughly, yield:
2/3 cup |
| Cook: |
- Preheat oven to 375F. Coat inside
of an oven proof gratin dish with 1 tablespoon of oil.
- Place shrimp in gratin dish, side by
side.
- in a bowl mix together andouille, bread
crumbs, and parmesan cheese.
- Add remaining oil and season with
Essence.
- Mix together until moist.
- spread bread crumb mixture on top of
shrimp.
- place gratin in oven and back for 12
minutes until shrimp are cooked.
- transfer to a serving plate and serve
with cumin sour cream
|
| Cautions: |
Prep time: 35
minutes, Cook time 12 minutes, Yield 4 servings. |
| Effect: |
|
| Author: |
Marilyn &
Gary Jackson |
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|
72.
HongKong steamed
fish 香港清蒸魚
| Main course
material: |
1. 一條魚, 365 克 = 12.87 oz
2. 3 棵青蔥,( 2 棵在蒸碟, 1 棵切絲)
3. 5 片薑( 3 片蒸用, 2 片切絲在淋汁用)
1 fish 365 gram = 12.87 oz ( I used a grouper fish but a trout works
perfectly as well)
2. 3 spring onions
3. 5 slices ginger ( cut 2 slices in strips for sauce) |
| Spices: |
淋汁:
1. 3 湯匙油
2. 2 片切絲
3. 3 湯匙生抽
4. 半荼匙糖
裝飾:
少許芫茜
Sauce:
1. 3 tbsp oil
2. 2 ginger slices ( cut in strips)
3. 3 tbsp light soy sauce
4. 1/2 tsp sugar
topping;
some cilantro ( coriander) |
| Equipment: |
Steam set |
| Preparation: |
魚洗淨去鱗及內臟, 放少許鹽全身和肚輕力按摩擦幾下, 用水再洗淨, 用紙抹乾,
放半荼匙鹽和少許胡椒粉全身和肚擦勻, 等 10 分. |
| Cook: |
水沸, 蒸碟放 2 棵青蔥, 白色部份切開些, 放 3 片薑, 把魚放在青蔥和薑片上, 大火蒸大約 10 分, (魚大時蒸多1 至 2 分,
小的大約 8 至 10 分)
熱水倒入換魚碟內, 放魚前倒去水和抹乾碟( 放魚時碟要熱),
10分後, 取出魚換碟, ( 蒸魚水不要), 放青蔥絲在魚上.
Pan 熱放入 3 湯匙油煮熱些, 放入2 片薑絲爆香些, 加入3 湯匙生油, 加入半荼匙糖煮沸倒入青蔥絲上, 放芫茜面. |
| Cautions: |
|
| Effect: |
|
| Author: |
|
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Table of Contents
|
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