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From: The Reynolds Kitchens
Number of Servings: 4
4 sheets (12x18-inches each) Reynolds Wrap® Release Non-Stick Foil
4 Alaska salmon, cod, Pollock, sole or flounder fillets (4 to 6 oz. each)
1/4 cup grated Parmesan cheese
Cayenne pepper
2 medium zucchini, sliced
1/2 medium red bell pepper, cut in strips
Preheat oven to 450F or preheat grill to medium-high.
Center one Alaska seafood fillet on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Sprinkle with Parmesan cheese and cayenne pepper. Top with vegetables.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
Bake 18 to 22 minutes on a cookie sheet in oven OR grill 10 to 12 minutes in covered grill.
The flavorful sauce in this dish dresses up any seafood combination. The recipe calls for shrimp, crab, and white fish, but you could use a combination of any two, or substitute lobster, so long as there are 18 ounces of seafood in all.
3 tablespoons butter or margarine
1 medium green pepper -- finely chopped
1 medium yellow onion -- finely chopped
1 cup mushrooms -- thinly sliced
1 cup white sauce
1/2 cup mayonnaise
1 tablespoon Dijon mustard
6 ounces crabmeat -- flaked
6 ounces cooked flounder -- flaked or any white fish such as halibut or hake
6 ounces cooked shrimp -- shelled and deveined
2 cups cooked rice
1/2 cup soft bread crumbs
White Sauce:
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
Tuna variation:
Increase the white fish to 12 ounces and substitute 6 1/2 ounces of water-packed tuna for the shrimp and crab.
Make White Sauce:
Melt the butter over low heat in a heavy saucepan. Blend in flour, salt and pepper; cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat, stir in milk. Bring to a boil; boil 1 minute, stirring constantly. Cook until thickened (up to 10 minutes).
Preheat the oven to 350 degrees.
Melt the butter in a heavy 12-inch skillet over moderately low heat. Add the green pepper, onion, and mushrooms. Cook, stirring frequently, until the mushroom liquid has evaporated -- about 10 minutes.
Remove from the heat and stir in the white sauce, mayonnaise, and mustard. Fold in the crabmeat, white fish, shrimp, and rice; then spoon the mixture into a 2-quart casserole.
At this point the casserole can be cooled to room temperature and refrigerated, covered tightly, for up to 8 hours.
Sprinkle the bread crumbs over the top and bake, uncovered, for 30 minutes or until the casserole is heated through and the top is golden brown. If baking after refrigerated, bake tightly covered with aluminum foil for 20 minutes, then uncover, sprinkle with the bread crumbs and bake 30 minutes more or until heated through.
Servings: 4
Source: Cook Now, Serve Later by Reader's Digest, 1989
1 1/2 lbs. flounder fillets, 4- lg. pieces
1 c. back fin crabmeat
1 1/2 tsp. chopped green- pepper
1 1/2 tsp. chopped pimiento
1/4 tsp. dry mustard
1/4 tsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. red pepper or 1/4- tsp. old bay seasoning
3 Saltine crackers, crushed
1 egg, separated
6 tbsp. mayonnaise
1 tbsp. chopped parsley
1/4 c. butter, melted
1/4 tsp. paprika
Rinse and dry the flounder. Remove the shell from crabmeat and add next 9 ingredients to crabmeat. Combine egg white and 1 tablespoon mayonnaise. Toss with crab mixture. Brush fillets on cut side with melted butter.
Place in greased shallow baking pan and top each fillet with 1/4 crab mixture. Drizzle remaining butter over tops. Bake at 400 degrees for 15 minutes. Combine egg yolk and remaining mayonnaise. Spread on top of each fillet. Sprinkle with paprika. Increase temperature to 450 degrees and bake 6 minutes or until golden and bubbly. Serves 4.
1 dozen mussels per person
1 chopped shallot
1/4 cup Chablis
Pinch thyme
1/8 teaspoon ground pepper
2 table chopped fresh parsley
2 tablespoons butter
1 1/2 tablespoons flour
Scrub and un-beard mussels. Place in pot with wine, herbs and seasoning, and steam until shells open. Then remove the top shells and place mussels on a large platter. In another pan melt the butter and add the flour; make into a paste. Carefully add the stock from the mussels, stirring constantly until the sauce is the consistency of a thin gravy. Pour the sauce over the mussels. Serve these with French bread so that you can sop up this wonderful juice.
2/3 cup lobster meat
2 oz. melted butter
8 oz. heavy cream
2 tsp. garlic
2/3 cup grated Parmesan
4 Tbsp. chives
1/8 tsp. salt
12 oz. pasta
Ladle butter into heated pan. Add lobster Horne meat, sauté until lobster meat turns white. Add the cream and garlic lower the heat and stir with rubber spatula. Add grated Parmesan and chives and stir until Parmesan is melted.
Sprinkle over top of the sauce and stir in. Add pasta and sauté until light in color. Serve hot in a 12 ounce rarebit. Top with 2 tablespoons of chives. Makes 2 servings
2 lb Boiled lobster
2 c Cold water or chicken broth
3 tb Butter
3 tb Flour
1 1/2 ts Salt
1 pinch Cayenne
2 c Milk
1 c Cream, scalded
Remove the meat from lobster shell. Dice body meat. Chop claw and tail meat fine. Add water or broth to body bones and tough ends of claws, cut in pieces; bring slowly to boiling point and cook 20 minutes. Drain, reserve liquid. Heat butter, add flour and seasoning, and gradually the liquid. Scald milk and stir in gradually. Add lobster meat and cook slowly for 5 minutes, add cream and serve at once.
Yield: 6 Servings
Source: Jr. League cookbook (Memphis, Tennessee) called "Heart & Soul"
1 (4 to 5-pound) beef tenderloin
1 cup vinaigrette salad dressing
1 (2-pound) lobster or 2 (1-pound) lobsters, cooked
6 tablespoons butter or margarine, divided
2 tablespoons minced shallots
3 tablespoons vermouth
1/4 teaspoon dried tarragon, crushed
1/2 cup heavy cream
salt and pepper to taste
Place beef tenderloin in a plastic bag set into a shallow dish. Pour salad dressing over tenderloin. Close bag. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally. Remove meat and tomalley (green liver) from lobster. (If desired, reserve shells for use in stock). Cut lobster into bite-size pieces. In a 10-inch skillet, melt 4 tablespoons of the butter. Add tomalley and cook over low heat for 5 minutes. Add shallots and cook 1 minute more. Stir remaining butter, vermouth and tarragon into the tomalley mixture. Cook and stir over medium heat until liquid is reduced to half. Stir in cream. Continue to cook and stir until thick. Stir in lobster meat. Season with salt and pepper. Set lobster mixture aside. Preheat oven to 500. Drain tenderloin. To butterfly the meat, make a lengthwise cut down the center of the meat, cutting to within 1 inch of the other side and within 1 inch of ends. Spread meat open slightly and spoon in lobster mixture. Fold in the thin end portion. Bring sides of tenderloin together and tie with heavy string at 1 1/2-inch intervals to secure. Place tenderloin on a rack in a shallow roasting pan. Insert a meat thermometer. Roast, uncovered, for 5 minutes. Reduce oven temperature to 350 and roast about 30 minutes for rare (140 ). Let stand 10 to 15 minutes before slicing. Remove string; slice to serve. Makes 8 to 10 servings.
From: The Reynolds Kitchens
Number of Servings: 10
1 Reynolds® Hot Bags® Foil Bag, large size
3 cups instant rice
2 cups water
1 cup shredded carrots
1/2 cup teriyaki sauce
1/2 cup sliced green onions, divided
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
10 salmon fillets (3 oz. each), thawed if frozen
1 teaspoon salt-free roasted garlic pepper seasoning
Soy sauce
Preheat grill to medium-high or oven to 450F. Combine rice, water, carrots, teriyaki sauce, half of green onions, sesame oil and ginger.
Open foil bag. Spoon rice mixture into foil bag in an even layer. Arrange salmon skinned-side-down over rice. Sprinkle with garlic pepper seasoning and remaining green onions.
To seal, double fold open end of foil bag. Place foil bag in a 1-inch deep pan.
To cook, slide foil bag onto grill or leave foil bag in supporting pan and place in oven. GRILL 14 to 16 minutes in covered grill OR bake 20 to 25 minutes in supporting pan in oven.
Use oven mitts to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape. Sprinkle with soy sauce before serving, if desired.
1 large onion, chopped
4 garlic cloves, Pressed (My addition)
2 tablespoon butter
8 ounces cream cheese, softened
1 1/2 cups ricotta cheese
1 egg, beaten
2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
2 (10-ounce) cans cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
8 ounces frozen crabmeat
8 ounces shrimp, peeled, deveined
8 ounces scallops
1/4 cup grated or shredded Parmesan cheese
8 lasagna noodles, cooked, drained
1/2 cup shredded mozzarella cheese
Sauté the onion in the butter in a skillet until tender at the last minute add the garlic and saute for 2 minutes.
Do not let the garlic brown, place in a bowl. Add the cream cheese, ricotta cheese, egg, basil, salt and pepper and mix well. Combine the soup, milk and wine in a bowl and mix well. Stir in the crabmeat, shrimp, scallops and Parmesan cheese.
Layer the noodles, cream cheese mixture and seafood mixture 1/2 at a time in a 9x13-inch baking dish. Sprinkle with mozzarella cheese. Bake at 325 degrees for 1 1/4 hours.
Let stand for 10 to 15 minutes before serving.
Note: Can assemble the day before serving and store, covered, in the refrigerator. Bake just before serving.
Yield: 6 to 8 Servings
1 (1 1/2 pound) lobster, cooked
1 lb shrimp
12 small clams, or more
1 quart mussels
1 (1 1/2 pound) chicken
1 tsp oregano
2 peppercorns
1 clove garlic
1 1/2 tsp salt
6 tbsp olive oil, divided use
1 tsp vinegar
2 oz ham, cut in thin strips
1 chorizo (Spanish sausage), sliced
1 oz salt pork, finely chopped
1 onion, peeled and chopped
1 green bell pepper, seeded and chopped
1/2 tsp ground coriander
1 tsp capers
3 tbsp tomato sauce
2 1/4 cups rice, washed and drained
4 cups boiling water
1 tsp saffron
1 can peas, drained
1 can pimientos (for garnish)
Remove meat from the lobster. Shell and devein shrimp. Scrub mussels and clams. Cut chicken into medium sized serving pieces.
Combine oregano, peppercorns, garlic, salt, 2 Tbsp of the olive oil and the vinegar and mash with back of spoon or with a mortar.
Rub chicken with the mixture. Heat remaining 4 Tbsp olive oil in a deep, heavy skillet and brown chicken lightly over moderate heat.
Add ham, chorizo, salt pork, onion, green pepper, coriander and capers. Cook ten minutes over low heat.
Add tomato sauce and rice and cook 5 minutes.
Add boiling water, saffron and shrimp. Mix well and cook rapidly, covered, until liquid is absorbed, about 20 minutes.
With a large spoon, turn rice from top to bottom.
Add lobster meat and peas; cover and cook 5 minutes longer.
Steam mussels and clams in a little water until their shells open.
Heat the pimientos and drain. Use the mussels, clams and pimientos as a garnish.
Yield: 6-8 servings.
Recipe Courtesy of Catherine B.Anderson, United Methodist Church of the Hamptons, Hampton, New Hampshire. Taken from Yankee Church Supper Cookbook.
1 c. rice, cooked & drained
1/2 lb. sharp cheddar cheese, grated
2 c. cooked shrimp
4 eggs, separated
3/4 c. milk
1/4 tsp. pepper
1/4 tsp. onion salt
1/4 tsp. dill weed
Mix rice, cheese(reserve some cheese for top)& shrimp.
Mix egg yolks & milk, combine with shrimp mixture. Season with pepper, onion salt & dill weed.
Beat egg whites stiff & fold in. Turn into greased 2 quart casserole. Sprinkle reserved cheese on top.
Bake at 375 degrees for 30 minutes. Serves 8
4 sheets (12- by 18-inches) heavy duty aluminum foil
3 cups cooked rice
1 can (14.5 oz.) garlic and onion diced tomatoes
1 med. green pepper, chopped
1/2 cup sliced celery
1/2 cup chopped onion
1 tbs. Creole seasoning
2-3 tsp. packed brown sugar
1/2 tsp. dried oregano
1 lb. medium raw shrimp, peeled and deveined
Spray foil with nonstick cooking oil. Combine rice, tomatoes, green pepper, celery, onion, Creole seasoning, sugar and oregano. Stir in shrimp. Center one fourth of mixture on each sheet of foil. Bring up foil side and double fold to form packet. Grill 8 to 10 minutes in covered grill. Oven method: Place packets on cookie sheet in 450-degree oven. Bake 14-16 minutes.
1 1/4 lbs. shrimp, shelled deveined, butterflied
2 tsp. olive oil
1/2 stick butter, divided
3 cloves garlic, finely chopped
3 sprigs fresh basil, chopped
5 Roma tomatoes, chopped
1 cup white wine, preferably Chablis, divided
1 cup chicken broth
salt and pepper to taste
juice of 1/2 lemon
prepared angel hair pasta for four
parmesan cheese; optional
optional seasonings:
Cavender's Greek Seasoning or Old Bay Seasoning.
Marinate Shrimp for up to one hour in juice of half a lemon, 1/4 cup Chablis, salt and pepper. Remove shrimp and discard marinade. Sauté garlic in olive oil and 1/2 stick butter. Add shrimp; cook until pink, then add all remaining ingredients, including optional seasonings. Let sauce simmer until it thickens. You may add a little white wine and the additional butter as it thickens. Add parmesan cheese, if desired. Make nest of angel hair pasta, put shrimp and sauce in the nest, and garnish with extra tomato, lemon and fresh basil. Serve with green salad and herb garlic bread.
1/2 cup Macadamia Nut oil Oils of Aloha
2 cloves garlic minced
2 tablespoons Cajun seasoning or Creole seasoning
2 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon soy sauce
1 pound large shrimp shelled and deveined
Lemon wedges for garnish
French bread -- thinly sliced
In a 13 x 9-inch baking dish combine oil, garlic, Cajun seasoning, lemon juice, honey and soy sauce. Add shrimp and toss to coat. Refrigerate at least 1 hour. Preheat oven to 450 degrees F. Bake until shrimp are cooked through, about 8 to 10 minutes. Garnish with lemon wedges and serve with French bread.
2 teaspoons vegetable oil
1/4 cup finely chopped onion
1 clove garlic, finely chopped
9 ounces imitation crabmeat or cooked white fish, shredded
3/4 cup Salsa - Home-style Recipe (Mild)
2 tablespoons chopped fresh cilantro
1 1/2 cups shredded romaine lettuce
1/4 cup finely chopped green bell pepper
1/4 cup peeled, seeded and finely chopped cucumber
6 (6-in.) corn tortillas, warmed
HEAT oil in large skillet; add onion and garlic. Cook, stirring occasionally, until onion is tender. Stir in crabmeat, salsa and cilantro; cook until heated through.
COMBINE lettuce, bell pepper and cucumber in medium bowl. Fill tortillas evenly with lettuce mixture and crabmeat mixture. Serve immediately.
Makes 3 servings.
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