Geometry.Net - Basic_S: Seafood Cooking


Home - Basic_S - Seafood Cooking

e99.com Bookstore

Images

Newsgroups

101-120 of 135 Back | 1 | 2 | 3 | 4 | 5 | 6 | 7 | Next 20

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Seafood Cooking: more books (100)

Pacific fresh: A seafood cookbook of appetizers, soups, sauces, salads, entrees and casseroles, including a guide to buying, storing, cleaning and cooking seafood by Maryana Vollstedt, 1984
Fish & Seafood on the Grill (Sunset Creative Cooking Library) by William R. Marken, 1995-04
Seafood Cooking for Your Health by Shizuko Yoshida, 1990-01
Cooking Seafood (Thunder Bay Cooking) by Kathy Knudsen, 2005-08-31
Grilled Fish and Seafood (Smart & simple cooking) by Pol Martin, 1989-02
Cooking Seafood by 2005-09-30
Gamba: Simple Seafood Cooking by Derek Marshall, 2000-11
Seafood Grilling: Twice a Week by Evie Hansen, 2000-08
The Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization by Mark Ainsworth, Culinary Institute of America, 2009-02-04
Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook by Howard Mitcham, 1992-03-31
New Orleans Seafood Cookbook by Andrew Jaeger, John Demers, 1999-05-25
Cooking With Salmon: The King of Fish by Jane Bamforth, 2003-08-25
Quick From Scratch Seafood Cookbook by Adam Ward, 2003-12-12
The Health-Lover's Guide to Super Seafood: 250 Delicious Ways to Enjoy the Ultimate in Natural Nutrition by Tom Ney, 1995-02

lists with details

Food Learning Vacations At Trout Point Lodge, Nova Scotia
Food learning vacations, including cooking classes and wild foods foraging, with an emphasis on seafood cookery and the cuisines of the French New World. Located in Nova Scotia.
http://www.troutpoint.com/FrameSet4.html
Wild Harvest Videos
Videos on field care and cooking of deer, venison, wild game, game birds, fish, and seafood. Includes simple recipes by a certified master chef.
http://www.wildharvestvideos.com
Palm Springs Restaurants - Riccio's Italian Restaurant
Fine Palm Springs Italian restaurant on Palm Canyon Drive featuring fine seafood, traditional Italian cooking and charbroiled steaks. A full wine list.
http://www.riccios-palmsprings.com
Pressure Cooking Time Chart For Meat
Pressure cooking Time Chart for Meat, Poultry, Game and seafood. Other Charts with cooking Times and Methods.
http://missvickie.com/howto/times/howtomeat.html

Extractions: Poultry, Game and Seafood Vegetable Cooking Time Charts Fruit Cooking Time Charts Meat, Poultry and Seafood Cooking Times Interrupted Cooking Method ... Temperature Charts Many factors influence cooking times. Use this information as a guideline, but the actual cooking times may vary depending on your pressure cooker, heat source and the quality, size and/or quantity of the food. All times given are for the standard 15psi, using fresh or thawed meat. Do not fill unit over 2/3 full. Consider using a flavor enhancing liquid instead of plain water, and do add some herbs marinades or seasonings.
Cooking Fish Recipes
Fish and seafood recipes. Includes details on barbecuing, smoking, and making fish stock.
http://www.marinews.com/fishing/f_cooking.htm

Extractions: Proudly brought to you by Trailerboat Fisherman Trailerboat Fisherman keeps you up with the latest. Have you seen the latest issue? It will be at your nearest newsagency. We spend the time and expense of catching them, surely it is imperative a little time is spent acquiring skills in the cooking process. Over the coming months we hope to bring you many more delicious recipes. The Art of Smoking Fish They say that after you've tasted smoked fish you'll be well and truly hooked. Laurie and Julie McEnally don the chefs hats to tell us how to prepare fish this way. Here is a great barbecue combination which cooks very quickly. It does need a little preparation, preferably a couple of hours before you're going to eat, but it is worth the 15 or 20 minutes it takes to get it ready. It is no wonder that squid and octopus are such great bait - they are both absolutely delicious - and don't let anyone tell you they are too tough. Better Barbecued Depending on the fish and your circumstances, barbecuing may be the best, or the only option for cooking your catch. The almonds and honey give it a wonderful taste and the ginger and shallots are very subtle and not overpowering.
Fish & Seafood Recipes @ FishingWorks.com
A searchable collection of indexed recipes organized by cooking method, from Fishing Works.
http://www.fishingworks.com/seafood_recipes/

Extractions: Spanish Recipes Our Fish Recipe Directory is the only Seafood Cookbook you will ever need. Whether you want to grill your catch, or pan fry some snook, the FishingWorks Recipe Directory is your source for delicious recipes for all kinds of fish and seafood. Baked Broiled Deep Fried Grilled ... Uncooked
Seafood Recipes
Offers a database of recipes, as well as the opportunity to submit recipes, request recipes, and read cooking tips.
http://seafoodrecipe.com/

Extractions: South Beach Diet The Grill Store iPads.com ... Cooking Light Magazine AllRecipes Feeds Make him king for a day with our fantastic Father's Day meal and gift ideas. Cherish cherry season You'll get high marks with our graduation party ideas. Celebrate Flag Day June 14th with a star-spangled cake Top Ten Recipes Recipes of the Day Recipes by Email ... Best Brand Recipes Spruce up your desserts, entrees and more with fresh cherries Presented by: Dinner in an Instant Meal of the Day Fun Recipes for Kids Details ... Looking for your favorite Allrecipes Features June 2004 S M T W T F S Graduation Father's Day Independence Day Wine Pairing ... Fix It Fast Cookbook Collection ON SALE $19.00 Cookbooks Shop Click below for kitchen-tested recipes, product news and special offers. To view a complete list of Best Brands featured on Allrecipes, click here
Fish & Seafood
Dictionary of types and cuts of fish and seafood, methods of cooking and recipes.
http://www.cookeryonline.com/Fish/index.html

Extractions: Colbert En Lorgette A Abalone - A univalve mollusc also known as Ormer or Sea Ear, which can be found along the coasts of California, Mexico, Japan and rarely on Europe. The edible portion is the "adductor muscle" ( foot) by which it clings to rocks. The flesh is tough but well flavoured so tenderised the "foot" is essential through batting - it can then be eaten raw or slowly stewed. Ahi - A type of tuna that can reach about 300 pounds in weight. They feature a pale pink flesh that is relatively mild. Also called "
Recipes
Selection of easy recipes for cooking crab, oysters, and shrimp.
http://www.zirlottseafood.com/recipes.htm

Extractions: Add 1 # shrimp or crabmeat when preparing Rice-a-Roni (any flavor). Serve with any vegetable side dish. Use the above mixture to stuff shrimp: De-vein jumbo shrimp and split. Stuff with mixture, wrap bacon around it and secure with a toothpick. Broil until bacon is done. Scroll down and click on one the tabs for more recipes. Call, fax, or e-mail for a copy of our complete recipe book to be mailed to you. (251)873-4455 phone (251)873-4332 fax patricia@zirlottseafood.com Brown shrimp season usually begins the first week in June. White shrimp usually come in around September. IQF means individually quick frozen.
Dorothy Lane Market
Collection of fish and shellfish recipes.
http://www.dorothylane.com/cooking/recipes/seafood.html
Fish And Seafood HOW-TO-COOK, With Recipes.
Recipes for various fish and seafood and a guide to cooking various types of cuts, including steak, fillet and cutlets.
http://www.cookitsimply.com/fish-and-seafood

Extractions: Poaching can be achieved in a large saucepan on the top of a stove or in an ovenproof dish in the centre of the oven at 350°F gas mark 4 for approx. 8 - 10 minutes per pound. Best results can be achieved by wrapping the fish loosly in aluminium foil, keeping the juices around the fish for a better flavour. Suitable for small whole fish, round or flat fish fillets and steaks, whole fish needs to be cut diagonally on each side several times to allow the heat to penetrate evenly. White fish requires basting with melted butter or oil two or three times during cooking to prevent the fish from drying out. Oily fish do not require basting, cooking times for grilling fish or barbecuing fish under a moderate heat turning once are 4 - 5 minutes for fillets, 10 - 15 minutes for thick steaks, cutlets and whole fish; the flesh will seperate into flakes when tested with a knife.
Ocean's Seafood And Ginger Stir Fry
Canned salmon and crab stirfried with Asian mixed vegetables. From Lisa's cooking Cache.
http://www.cookingcache.com/oceansseafoodandgingerstirfry.shtml

Extractions: 3. Have all ingredients ready. Heat the oil in a large skillet over high heat until very hot. Add the vegetables and saute until crisp-tender, about 1-2 minutes. Add the sauce, the salmon and imitation crab (optional) in chunks and season to taste as necessary. Heat through briefly and serve at once over rice or noodles.
Asian Seafood Tart
Recipe using imitation crab meat, mozzarella, and Asian seasoning. From Lisa's cooking Cache.
http://www.cookingcache.com/asianseafoodtart.shtml
Codfish Recipes
A collection of recipe for cooking cod from FreeRecipe.org.
http://www.freerecipe.org/Main_Dish/Seafood/Codfish/index.html
Food, Seafood, Cooking, Restaurants, Dining Out
same. Recipe box. previous page contents next page. take me home Sam Do you have a seafood story? FREE What s cooking? BOOKMARK.
http://nanaimo.ark.com/~raybern/article2.html

Extractions: What's Cooking? For Movie Buffs, Chuffins is Fine Dining Old English colloquialism. 16th century. For many folks it's the daily routines that give life meaning. Habits, which bring order and comfort to a world that can sometimes get out of kilter. People just like being around people. In Holland they gather around steaming mugs in coffee houses, while in Britain they rub shoulders supping frothy pints at the local pub. The Canadian equivalent is the main street diner. Every town has one, a place where sliding into the booth has the comfortable feel of pulling on your favourite slippers. The air carries warm kitchen aromas, the waitress greets you by name as she pours the coffee. The regulars smile acknowledgements, and go back to putting the world right. "My father specialised in English fish and chips back in 1987", said Gayna, taking a well earned break from the kitchen. "He played this Bing Crosby tape all the time, and started tacking photos of his musical favourites on the walls." She poured some tea. "My favourite is Mae West. I love movies and had a great collection of pictures, which I knew that I would use one day ." She redecorated the restaurant in 1992, covering all available space with movie star stills. "I think they're wonderful, they give people something to look at while they eat." When I asked her about the name, she explained that her Dad was always feeling chuffed about something or other, so it was a natural.
Bass Recipes
A small assortment of recipes for cooking bass from FreeRecipe.org.
http://www.freerecipe.org/Main_Dish/Seafood/Bass/index.html
Boiled Lobsters [microwave]
Directions for cooking lobster in a microwave oven.
http://www.therecipebox.com/members/box/seafood/sea0102.htm

Extractions: Boiled lobsters, hot melted butter, crusty bread and small glass good, fresh white wine. What more can one ask for? Servings: Ingredients Preparation 2 live [approximately 1 1/2-pound - 680-g each] live lobsters 3 cups [750 mL] boiling water 2 bay leaves 3 slices of unpeeled lemon Hot, melted butter Arrange one [1] lobster into a glass 1 x 8-inch [30 x 20-cm] dish. Pour boiling water over lobster. Add bay leaves and lemon slices. Cover and microwave, on 'HIGH', for 5 minutes, turning lobster twice. Remove lobster from water. Microwave second lobster [in the same water], on 'HIGH', for 5 minutes, turning lobster twice. Half lobsters lengthwise. Remove and throw away stomach and veins [in tails] from lobsters; break-up claws. Serve, over heated plates, along with hot, melted butter.
Deep-Fried Squid [Calamary]
Squid dipped in flour and deepfried. Includes instructions for preparing fresh or frozen squid for cooking.
http://www.therecipebox.com/members/box/seafood/sea0030.htm

Extractions: Deep-Fried Squid [Calamary] From: Ray, West Virginia, USA Comments: Giant squids are often referred to as calamaries. Servings: Ingredients Preparation Frozen squid Fresh squid Hold the body of the squid with one hand and the head with the other; pull gently to separate. Remove the intestines and the quill, which is clear and plastic-like, of the fresh squid. Rinse the body inside-out, under cold running water; pat dry. Remove tentacles from head, just below the eyes; cut into individual pieces. Remove brownish or purplish outer skin from the body; cut the flesh into 1/4-inch [1-cm] rings. Mix together flour, salt and pepper on a sheet of wax paper. Toss rings and tentacles into flour mixture, until coated. Preheat oil to 350°F [180°C]; fry the squid pieces, about 6 at a time, saving tentacles until last.
Meat And Seafood Internal Temperature Cooking Chart
Meat seafood Internal Temperature cooking Chart. Use a meat thermometer and take the guesswork out of cooking meat and seafood.
http://whatscookingamerica.net/Information/MeatTemperatureChart.htm

Extractions: After desired cooking temperature is reached, remove meat from heat source and let stand 10 to 15 minutes before carving. The amount of time required for resting varies with the size of the cut of your meat. During this resting time, the meat continues to cook (meat temperature will rise 5 to 20 degrees after it is removed from the heat source) and the juices redistribute Beef, Veal, and Lamb Rare 120° to 125°F center is bright red, pinkish toward the exterior portion Medium Rare 130° to 135°F center is very pink, slightly brown toward the exterior portion Medium 140° to 145°F center is light pink, outer portiion is brown Medium Well 150° to 155°F not pink Well Done 160°F and above steak is uniformly brown throughout Ground Meat
Puerto Penasco Seafoods Preparation,cooking & Tips
seafood. cooking Preparation Tips. Copyright 19902003. Puerto Peñasco is best known for it s fantastic fresh seafood! Fish Is A
http://www.puerto-penasco.com/seafood.html

Extractions: Look to make sure the eyes of the fish are clear, and there should be no strong smell,and if there is any hint of an ammonia smell - 'JUST PASS' -the fish/shrimp/etc is getting old.Fish is best served within 24 hours,but can be washed in cold water and stored in an air tight container in the freezer. Dressed-Ready to use-head,insides,tail,fins removed Steaks-Ready to use cross section slices from large ,dressed fish cut length-ways from the backbone Fillets-Ready to use sections cut from along the sides of the fish THE TEN MINUTE RULE Simply and practically there is a method of timing fish.Measure the fish steak or fillet at its thickest part.Allow 10 minutes of cooking time for each inch of thickness.For fish measuring less than one inch,cut cooking time in proportionately.Double cooking time if the fish is still frozen,and allow 20 minutes per inch thickness.If fish is cooked in foil or a sauce,an extra 5 minutes should be allowed.Test for doneness during cooking to avoid overcooking. COOKING FISH-METHODS OVEN FRY: Bread fish like in pan frying.Place in a well greased shallow dish.Pour a little melted butter or margarine over the fish.Bake in a preheated 500 degree oven without turning or basteing .This method is a convienient way to enjoy the flavor of fried fish.Remember to time by the 10 minute rule.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

101-120 of 135 Back | 1 | 2 | 3 | 4 | 5 | 6 | 7 | Next 20