Svetlana’s Recipes

Ingredients:

-1/2 pound cleaned, cooked crawfish tail meat
-1/2 pound jumbo lump crabmeat
-1/2 pound cooked small shrimp, peeled and deveined
-1/2 cup lime juice
-1/2 cup ketchup
-2 tablespoons hot sauce
-2 tablespoons olive oil
-1/3 cup chopped cilantro
-1/2 cup diced red onion
-1 cup peeled, seeded, and diced cucumber
-1 cup diced jicama
-1 jalapeno chile pepper, seeded and minced
-salt to taste
-1 large avocado, diced

1. Place the crawfish, crab, and shrimp in a large bowl; pick any shells from the meat
2. Pour in the lime juice, and gently mix, being careful not to break up the crab meat
3. Cover and refrigerate for 1 hour
4. In a separate bowl, mix together the ketchup, hot sauce, and olive oil
5. Stir in the cilantro, onion, cucumber, jicama, and jalapeno; add salt to taste
6. Gently fold this mixture into the seafood
7. Refrigerate until ready to serve
8. Add the avocado just before serving

Ingredients:

-1/4 cup celery
-1/4 cup onion, chopped
-1/4 cup sweet red pepper, chopped
-3 tablespoons butter
-3 tablespoons flour
-Salt and pepper to taste
-1/2 teaspoon dried tarragon
-1/2 teaspoon dried basil
-1 1/4 cup milk
-1 cup Mozzarella cheese, shredded
-1 1/2 lbs. Rain Forest Tilapia fillets

1. In a medium skillet, saute the celery, onions and sweet red pepper in butter until tender
2. Add the salt, pepper, tarragon, basil and milk; mix well
3. Cook for 1 minute, stirring constantly until thickened
4. Add the cheese and stir until melted
5. Rinse the Tilapia fillets in cold water and drain thoroughly
6. Place the fish in a 12 x 8 x 2 inch baking dish; spoon the sauce evenly over the fish
7. Bake at 425 degrees for 8 to 10 minutes, or until the fish flakes evenly when tested with a fork

Ingredients:

-12 lasagna noodles
-3 tablespoons unsalted butter
-1 small onion, finely chopped
-2 cloves garlic, minced
-3 tablespoons all-purpose flour
-2 1/2 cups half-and-half
-1 cup grated Romano
-1/2 teaspoon salt
-1/4 teaspoon pepper
-3/4 pound sea scallops, cut in half or quartered if very large
-3/4 pound medium shrimp, peeled and deveined
-1/2 cup grated Parmesan

1. Preheat the oven to 375 degrees F
2. Spray a 13 by 10-inch aluminum foil pan with vegetable oil cooking spray
3. In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes
4. Drain and set aside
5. Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes
6. Add the garlic and cook about 1 minute more
7. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more
8. When the sauce has thickened, add the cheese and stir well
9. Add the salt and pepper and stir again
10. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 2 to 4 minutes
11. Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan
12. Cover the bottom of the pan with 4 noodles, placing them side by side
13. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly
14. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood
15. Cover with the last 4 noodles and the remaining sauce (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce)
16. Tuck in any edges of the noodles so they’re all coated with sauce
17. Top with the Parmesan
18. Bake for 20 to 25 minutes, uncovered, until bubbly
19. Allow to sit for 10 minutes before slicing

Ingredients:

-2 pounds salmon steaks (about 4)
-3 tablespoons cider vinegar
-1 teaspoon salt
-3/4 cup finely crushed saltine crackers
-2 eggs, beaten
-1/3 cup minced yellow onion
-1/3 cup minced celery
-4 tablespoons mayonnaise
-1 tablespoon Dijon mustard
-3 tablespoons olive oil

1. Place salmon steaks in deep skillet
2. Add water to cover, vinegar and salt
3. Bring to a simmer and poach 8 minutes, turning once
4. Remove salmon from liquid and pat dry; remove skin and bones
5. Flake salmon into a bowl and add cracker crumbs, eggs, onion, celery, mayonnaise and mustard
6. Season with salt and pepper
7. Shape into 6 thick patties and place on a plate; cover with plastic wrap and refrigerate overnight
8. Heat large non-stick skillet over medium heat and add oil
9. Add salmon patties and cook until browned, about 10 minutes
10. Serve immediately

Ingredients:

-1 (14 oz) can unsweetened coconut milk
-1 1/2 teaspoons finely shredded lime peel
-3 tablespoons lime juice
-1 1/2 teaspoons sugar
-1 1/2 teaspoons green curry paste
-1 1/2 teaspoons fish sauce
-1 teaspoon grated fresh ginger
-1 pound large shrimp, peeled and deveined
-2 to 3 cups hot cooked rice

1. Soak skewers in water for 30 minutes
2. In a small bowl stir together the coconut milk, lime peel, lime juice, curry paste, fish sauce, and ginger
3. Place shrimp in a medium bowl
4. Pour 1/2 cup of the coconut mixture over shrimp
5. Cover shrimp and refrigerate for 30 minutes
6. Cover and refrigerate remaining milk mixture
7. Drain shrimp, discarding marinade
8. Thread shrimp onto pair of skewers, leaving 1/4 inch between pieces
9. Place skewers on the rack of the uncovered grill and cook for 5-8 minutes, turning skewers once
10. Heat reserved coconut milk mixture over medium heat until boiling
11. Reduce heat; simmer, uncovered, 5 minutes
12. Serve with shrimp and rice

Ingredients:

-1/4 cup maple syrup
-2 tablespoons soy sauce
-1 clove garlic, minced
-1/4 teaspoon garlic salt
-1/8 teaspoon ground black pepper
-1 pound salmon fillets

1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture
3. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once
4. Preheat oven to 400 degrees F
5. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork

Ingredients:

-1 pound flounder fillets, cut into serving-sized pieces.
-1 tablespoon vegetable oil
-1 cup onions, sliced
-3 cups zucchini, sliced
-1 cup green peppers, sliced
-3/4 cup chopped tomatoes
-3 tablespoons dry sherry (optional)
-1 tablespoon lemon juice
-1/2 teaspoon salt
-1/2 teaspoon ground basil
-1/4 teaspoon black pepper, freshly ground
-1 dash hot pepper sauce
-1/4 cup grated Parmesan cheese

1. Place fillets in a layer in greased 9-inch baking dish
2. Saute onion, zucchini and green pepper in oil until crisp-tender; spoon over fillets
3. Top with tomatoes
4. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over fillets
5. Bake, uncovered, in preheated 350-degree oven for 25-30 minutes
6. Remove vegetables and fish to heated platter
7. Sprinkle with Parmesan cheese
8. Serve over rice
9. Pour pan juices over fish and vegetables

Ingredients:

-2 cans (6 to 7 ounces each) crabmeat
-2 cups dry bread crumbs
-2 tablespoons fresh lemon juice
-2 tablespoons finely minced onion
-1 tablespoon dry mustard
-1/3 dry white wine

1. Pick over crabmeat and remove any shell or cartilage
2. In medium bowl, combine crabmeat, bread crumbs, lemon juice, minced onion, mustard, and enough wine to moisten the mixture
3. Mix thoroughly and shape into 40 walnut-size balls
4. Broil on a rack in middle of oven about 15 minutes, turning frequently
5. Enjoy immediately

Ingredients

-6 pan-dressed tilapia fillets
-2 cup dry breadcrumbs
-3/4 cup grated Parmesan cheese
-1/4 cup parsley, chopped
-1 teaspoon paprika
-1/2 teaspoon oregano
-1/4 teaspoon basil
-2 teaspoon salt or to taste
-1/2 teaspoon pepper
-3/4 cup cooking oil
-lemon wedges

1. Combine bread crumbs, Parmesan cheese, parsley, paprika, oregano, basil, salt and pepper
2. Dip tilapia fillets in oil and roll in crumb mixture
3. Arrange the tilapia fillets in well-greased 14″ by 9″ by 2″ baking dish
4. Bake in preheated 375 degree F oven for 20-25 minutes
5. Garnish with lemon wedges

Ingredients:

-1/4 cup peeled garlic cloves
-1 tablespoon extra virgin olive oil
-1/2 lb cooked deveined, peeled, chopped shrimp
-1/3 cup fresh goat cheese
-1 large egg yolk
-1 cup whipping cream
-1 shallot, chopped
-1/4 cup fresh packed basil leaves
-24 wonton wrappers

1. Preheat oven to 350 degrees F
2. Toss garlic with olive oil and place in oven dish, cover and roast for 15 minutes
3. Let cool and chop
4. Mix shrimp, goat cheese, egg yolk and garlic in bowl
5. Bring cream and shallot to boil in small pan
6. Reduce heat and simmer until about 3/4 cup about 8 minutes; cool
7. Add sauce to blender and add basil and blend until finely chopped
8. Season with salt & pepper
9. Place half of wonton wrappers on work surface
10. Add one teaspoon shrimp mixture to each
11. Brush edges with water and fold over to form triangles
12. Repeat with remaining wontons
13. Cook ravioli in large pot of boiling salted water about 3 minutes
14. Serve in bowls with warm sauce
15. Garnish with shredded basil

Ingredients:

-1 pound center-cut salmon fillet, skinned and pin bones removed
-2 large celery ribs, sliced paper-thin on the diagonal

Marinade:
-1/4 cup fresh lemon juice
-1/4 cup extra-virgin olive oil
-Salt and freshly ground black pepper

Garnish:
-1 fennel bulb, very thinly sliced
-1 1/2 tablespoons chopped fennel fronds

1. Trim the gray fat off the skin side of the salmon; it has a strong flavor
2. Slice the salmon as thinly as possible
3. Make the marinade: Put the lemon juice in a small bowl
4. Gradually whisk in the olive oil
5. Season with salt and pepper
6. Arrange the salmon in an oiled dish large enough to hold the slices in a single layer
7. Scatter the celery over the fish, then spoon the marinade over all
8. Cover and refrigerate until the salmon is a little more than half “cooked”, which you can tell by the change in color from rosy orange to pale pink
9. It should take about 3 hours, depending on the thinness of the slices
10. To serve, divide the salmon and celery among 6 plates, reserving the marinade
11. Put the sliced fennel and fronds in a bowl and drizzle with enough of the marinade to coat it lightly
12. Toss well and season with salt and pepper to taste
13. Divide the fennel among the plates
14. Spoon a little extra marinade over the salmon

Ingredients:

-4 oz very thin bean thread noodles (also known as glass noodles)
-1 lb cooked, peeled, and deveined large shrimp
-1 large mango, peeled and cut into cubes
-3 scallions, thinly sliced
-1/4 cup coarsely chopped fresh basil
-1 teaspoon chopped fresh serrano
-1/3 cup rice vinegar
-2 tablespoons sugar
-1 1/2 teaspoons salt

1. Cover noodles with boiling-hot water in a large bowl and let stand 8 minutes
2. Drain noodles in a colander and rinse with cold running water
3. Drain well, then return to bowl
4. While noodles are soaking, combine shrimp, mango, scallions, basil, and serrano in another bowl
5. Stir together vinegar, sugar, and salt in a measuring cup until sugar is dissolved, then toss half of sauce with noodles and half with shrimp salad
6. Serve noodles topped with shrimp salad

Ingredients:

-1 lb medium asparagus
-3 tablespoons olive oil
-2 lb large sea scallops
-1/2 teaspoon black pepper
-3/4 teaspoon salt
-1/3 cup dry white wine
-2 teaspoons white-wine vinegar
-1/2 stick unsalted butter, cut into tablespoon pieces

1. Trim asparagus, then cut stems into diagonal slicecs, leaving tips whole
2. Heat 1 tablespoon oil in a nonstick skillet over moderately high heat until hot, then saute asparagus, stirring occasionally, until just tender, 5 to 6 minutes
3. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean)
4. Pat scallops dry and sprinkle with pepper and salt
5. Add 1 tablespoon oil to skillet and heat over high heat until hot, then saute half of scallops, turning over once, until browned and just cooked through, 4-6 minutes
6. Transfer scallops to another plate as cooked
7. Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot
8. Saute remaining scallops, turning once, until browned and cooked through, 4 to 6 minutes total, transferring to plate
9. Carefully add wine and vinegar to skillet and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute
10. Add any scallop juices accumulated on plate and bring to a simmer
11. Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated
12. Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 2 minutes
13. Serve scallops topped with asparagus and sauce

Ingredients:

-2 tablespoons honey
-2 tablespoons soy sauce
-1 lime, juiced
-1 tablespoon olive oil
-2 teaspoons sesame oil
-1/4 seedless cucumber, peeled and chopped
-1 pound cooked medium shrimp, tails removed
-Salt
-1 tablespoon toasted sesame seeds
-1/2 head iceberg lettuce, cut into wedges

1. Mix the honey, soy, lime juice and oils in a medium bowl
2. Add cucumbers and shrimp and toss to coat
3. Season the salad with salt and garnish with sesame seeds
4. Serve shrimp with lettuce, to wrap and crunch on spoonfuls of salad

Ingredients:

-2 small (3-ounce) cans tuna, drained and flaked
-1/2 cup salsa, drained
-1/2 cup chopped fresh scallions
-1 cup shredded Cheddar
-3 (12-inch) flour tortillas

1. Mix tuna with salsa and scallions
2. Fold in Cheddar
3. Divide mixture into 1/3′s and spread each portion over 1/2 of a tortilla and fold into a half circle
4. Brown each of the 3 quesadillas on both sides in a hot pan to melt cheese
5. Cool a bit, cut into wedges and serve

Ingredients:

-6 flour tortillas
-3 tablespoons olive oil
-10 ounces fresh lump crabmeat
-1 cup grated Jalapeno Jack cheese
-1 cup shredded fresh spinach leaves
-Salsa

1. Preheat the oven to 300 degrees F
2. Wrap the tortillas tightly in foil and bake for 10 to 15 minutes, until heated through
3. In a medium skillet, heat the oil
4. Add the crabmeat and saute over moderately high heat until heated through, 2 to 3 minutes
5. Spoon the crabmeat onto the center of the warm tortilla and sprinkle with the cheese and the spinach
6. Roll the tortillas into cylinders and place on a warmed serving plate, seam-side down
7. Serve with your favorite salsa

Ingredients:

-1/2 cup all-purpose flour
-salt and freshly ground black pepper
-1 pound jumbo shrimp, peeled and deveined
-2 tablespoons unsalted butter
-2 tablespoons olive oil
-2 garlic cloves, finely chopped
-2 shallots, finely chopped
-1 lemon, juiced
-1/2 cup chicken broth
-Chopped fresh flat-leaf parsley, for garnish

1. Put the flour on a plate and season with a healthy amount of salt and pepper; mix with a fork to combine evenly
2. Dredge the shrimp in the seasoned flour to coat all sides
3. Heat the butter and oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown
4. Add the shrimp, and give it a toss, saute for 5 minutes until the shrimp is firm
5. Remove the shrimp to a side plate and cover to keep warm
6. Put the pan back on the heat and add the garlic and shallots
7. Cook and stir for 1 minute until soft
8. Add the lemon juice and chicken broth, give it a stir and let it cook down for 1 minute to thicken slightly
9. Put the shrimp back in the pan and coat in the lemon sauce
10. Season with salt and pepper and garnish with chopped parsley before serving

Ingredients:

-12 ounces shelled cooked crab
-1/4 cup finely diced celery
-1/4 cup minced fresh chives
-1/4 cup mayonnaise
-1 large egg
-2 teaspoons Dijon mustard
-1/4 teaspoon hot sauce
-1 1/4 cups dried bread crumbs
-Roasted Pepper-Chive Aioli
-Fresh chives, rinsed and cut into 1-inch lengths

1. Sort through crab and discard any bits of shell
2. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork
3. Add crab and 1/4 cup bread crumbs; stir gently just to mix
4. Put remaining 1 cup bread crumbs in a shallow bowl
5. Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick
6. Turn each cake in bread crumbs to coat on all sides, pressing gently to make crumbs adhere
7. Place cakes slightly apart in an oiled 12- by 17-inch baking pan
8. Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes
9. With a spatula, transfer crab cakes to a platter
10. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake
11. Garnish platter with fresh chives
12. Serve hot

Roasted Pepper-Chive Aioli
1. In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic

Ingredients:

-1/2 up flour
-1 tablespoon lemon pepper
-1 teaspoon dried oregano
-1 teaspoon paprika
-1/2 teaspoon dried thyme
-1 1/2 pounds large scallops (20 to 24)
-2 tablespoons olive oil
-2 tablespoons butter
-1 1/2 cups chicken broth
-1 box (6.1 ounces) tomato-basil flavored couscous
-1/4 cup toasted pine nuts
-2 tablespoons chopped fresh parsley
-1 lemon, cut into wedges

1. In a shallow dish, mix flour, lemon pepper, oregano, paprika and thyme
2. Coat both sides of scallops in the flour mixture, shake off excess and set aside
3. In a large nonstick skillet, heat 1 tablespoon of the oil and 1 tablespoon of the butter over medium-high heat
4. Saute half of the scallops for about 3 minutes per side
5. Set scallops aside on a plate and keep warm
6. Repeat with the remaining oil, butter and scallops
7. Meanwhile, prepare couscous following package directions, using chicken broth in place of water
8. Serve scallops with the couscous
9. Garnish with pine nuts and parsley
10. Serve with lemon wedges, if desired

Ingredients:

-4 (5-ounce) tilapia fillets
-Salt and ground black pepper
-2 teaspoons ground cumin
-2 teaspoons ground coriander
-1 tablespoon olive oil
-1 ripe mango, diced
-1/4 cup chopped fresh cilantro leaves

1. Season both sides of tilapia fillets with salt and black pepper
2. Rub cumin and coriander all over both sides of fillets
3. Heat oil in a large skillet over medium heat
4. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender
5. Meanwhile, in a small bowl, combine mango and cilantro
6. Top tilapia with mango mixture just before serving

Ingredients:

-3 medium lobster tails
-2 teaspoons parsley
-salt to taste
-pepper to taste
-3 tablespoons olive oil
-juice of 1 medium lemon
-1 cup water

1. Split lobster tails in half lengthwise
2. Remove sharp edges
3. Sprinkle each with parsley and salt and pepper
4. Pour olive oil and lemon juice on each tail
5. Pour water on bottom of a shallow 7 x 11 inch baking pan
6. Place lobster tails in pan
7. Bake in a preheated oven at 375 degrees for 25 minutes or until tender

Ingredients:
-2 pounds Idaho potatoes
-1/4 pound bacon, diced
-2 lobster tails (8 ounces each), finely diced
-1/2 cup chopped fresh chives
-3/4 cup whole milk
-1/2 cup butter
-Salt and pepper

1. Scrub potatoes and place in a large pot
2. Add enough salted water to cover by at least 1 inch
3. Simmer, uncovered, over moderate heat until an inserted knife comes away easily, about 20 to 30 minutes
4. Drain and cool to handle
5. While potatoes are cooling, cook bacon until crisp in a large saute pan over medium high heat
6. Add lobster and cook for 5 to 6 minutes or until lobster is cooked through; stir in chives
7. Remove from heat and reserve
8. Bring milk to a boil
9. Remove from heat and reserve
10. Peel potatoes
11. Pass potatoes through the finest grid of a food mill into a mixing bowl
12. Slowly stir in heated milk and butter
13. Fold in lobster mixture
14. Season with salt and pepper to taste

Ingredients:

-1/2 cup Barbecue Sauce
-2 tablespoons brown sugar
-1 green onion, sliced
-4 salmon fillets or steaks (1 lb.)

1. Preheat greased grill to medium-high heat
2. Mix barbecue sauce, brown sugar and onions until well blended
3. Grill salmon 4 minutes on each side
4. Brush generously with the barbecue sauce mixture
5. Continue grilling 2 to 4 minutesor until salmon flakes easily with fork
6. Serve with hot cooked riceCool Hand Luke dvdrip

Ingredients:

-1 side fresh salmon, boned but skin on (about 3 pounds)
-2 tablespoons Dijon mustard
-3 tablespoons soy sauce
-6 tablespoons olive oil
-1/2 teaspoon minced garlic

1. Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking
2. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces
3. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl
4. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes
5. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in
6. Grill for 5 to 7 minutes, depending on the thickness of the fish
7. Turn carefully with a wide spatula and grill for another 5 to 7 minutes
8. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top
9. Allow the fish to rest for 10 minutes
10. Remove the skin and serve warm

Ingredients:

-8 salmon fillets, 3/4-inch thick, about 1 1/2 pounds total
-Salt and pepper
-3 tablespoons olive oil
-3 tablespoons balsamic vinegar
-1 1/2 tablespoons cornstarch
-1 tablespoon orange juice
-1 tablespoon brown sugar
-1 (14-ounce) can seasoned chicken broth

1. Preheat oven to 350 degrees F
2. Rub salmon with salt and pepper
3. Place salmon in 2-quart shallow baking dish
4. Drizzle with olive oil
5. Bake for 15 minutes or until fish flakes easily with fork
6. Whisk balsamic vinegar, cornstarch, orange juice and brown sugar in medium saucepan
7. Add chicken broth and heat to a boil
8. Reduce heat to a simmer, stirring until the mixture thickens
9. Arrange salmon on serving platter and serve with sauce
10. Serve over sticky white rice

Ingredients:

-6 tablespoons butter
-6 tablespoons flour
-4 cups milk
-Salt
-Pepper
-1/2 pound fresh spinach, cleaned, stemmed and cut into thin strips
-8 ounces grated Parmigiano-Reggiano
-2 cups ricotta cheese
-1 egg
-2 teaspoons chopped garlic
-8 ounces grated mozzarella cheese
-3/4 pound lump crabmeat, picked over for cartilage
-1 1/2 pound lobster, cooked, meat removed and diced
-1/2 pound fresh pasta sheets

1. Preheat the oven to 350 degrees F
2. In a medium saucepan, over medium heat, melt the butter
3. Stir in the flour and cook for 2 minutes
4. Whisk in the milk, 1/2 cup at a time
5. Season with salt, pepper and cook, stirring constantly for 4 to 6 minutes
6. Remove from the heat and stir in the spinach and 1/2 cup of the Parmesan
7. In a mixing bowl, combine the ricotta cheese, egg, garlic and mozzarella cheese
8. Season with salt and pepper and mix well
9. Grease an 8 by 8 by 2-inch square pan.
10. Spread 1 cup of the sauce over the bottom of the pan
11. Sprinkle 1/4 of the crabmeat and lobster over the sauce
12. Sprinkle some of the remaining Parmesan over the crabmeat
13. Cover the cheese with a sheet of the fresh pasta
14. Spread 1/4 of the cheese filling evenly over the pasta
15. Repeat the layering until all of the ingredients are used
16. Top the lasagna with the remaining cup of the sauce
17. Place in the oven and bake until bubbly and golden, about 45 minutes
18. Remove from the oven and cool for 10 minutes before serving

Ingredients:

-1/2 cup butter, softened
-1 (3 ounce) package cream cheese, softened
-1 cup flour
-2 eggs
-1/2 cup milk
-1 tablespoon butter, melted
-1 teaspoon lemon juice
-1/2 cup dry bread crumbs
-1 1/2 teaspoons dried parsley flakes
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1 (14.75 ounce) can salmon, drained and bones removed
-1 green onion, sliced

1. In a mixing bowl, beat butter, cream cheese and flour until smooth
2. Shape tablespoonfuls of dough into balls; press onto the bottom and up the sides of greased miniature muffin cups
3. In a bowl, combine eggs, milk, butter and lemon juice
4. Stir in crumbs, parsley, salt and pepper
5. Fold in salmon and onion
6. Spoon into shells
7. Bake at 350 degrees F for 30-35 minutes or until browned
8. Serve warm

Ingredients:

-6 oz.smoked salmon
-8 oz. cream cheese
-1/4 cup sour cream
-2 tablespoons horseradish
-1/2 cup English cucumber, chopped
-fresh dill

1. Mix cream cheese, sour cream, horseradish and cucumber
2. Spread each crepe with 2 tablespoons of filling, top with a slice of smoked salmon and roll
3. Garnish with dill and serve

Crepe Batter:
-2 cups milk
-1/4 cup butter, melted
-4 eggs
-1/4 teaspoon salt
-2 cups flour

1. Mix all ingredients in blender or food processor until smooth
2. Let sit for at least 20 minutes
3. Heat a seasoned or nonstick crepe pan, grease lightly and pour crepe batter in pan, swirl to make circle
4. Make 25-30 medium crepes

Ingredients:

-1 tablespoon canola oil
-1 teaspoon chopped garlic
-1 cup coconut milk
-1/4 cup chicken broth
-1/4 teaspoon red pepper flakes
-2 teaspoons soy sauce
-1/4 cup heavy cream
-1 pound medium shrimp, cooked
-2 tablespoons fresh cilantro leaves, for garnish
-cooked rice

1. Heat the oil in a large frying pan over medium heat and cook the garlic until fragrant
2. Stir in coconut milk, chicken broth, red pepper flakes, and soy sauce
3. Bring to boil, reduce the heat, and simmer for 5 minutes
4. Stir in the cream and return to a simmer without boiling
5. Add cooked shrimp and heat through
6. Garnish with cilantro and serve over rice

Ingredients:

-2 garlic cloves, minced
-2 tablespoons Dijon mustard
-2 tablespoons whole-grain mustard
-3/4 teaspoon finely chopped fresh rosemary
-3/4 teaspoon finely chopped fresh thyme
-1 tablespoon dry white wine
-1 tablespoon olive oil
-Nonstick olive oil cooking spray
-6 (6-to-8 ounce each) salmon fillets
-Salt and freshly ground black pepper
-6 lemon wedges

1. In a small bowl, mix the garlic, both mustards, rosemary, and thyme
2. Mix in the wine and oil
3. Set the mustard sauce aside
4. Preheat the broiler
5. Line a heavy rimmed baking sheet with foil and spray the foil with nonstick spray
6. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper
7. Broil for 2 minutes
8. Spoon the mustard sauce over the fillets
9. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer
10. Transfer the fillets to plates and serve with lemon wedges

Ingredients:

-1 cups thinly sliced carrots (5 medium)
-1/2 cup Kraft Roasted Red Pepper Italian with Parmesan Dressing, divided
-4 salmon fillets (1 pound)
-1 can (14 oz) diced tomatoes, drained
-2 cups prepared white rice

1. Preheat oven to 375 degrees F
2. Toss carrots with 1/4 cup of the dressing in baking dish
3. Spread in single layer
4. Bake 15 minutes and top with salmon
5. Combine tomatoes and remaining 1/4 cup dressing, and spoon over salmon
6. Bake an additional 15 minutes or until salmon flakes easily with fork
7. Serve right away over rice

Ingredients:

-1 can (6 oz) white crabmeat, drained
-4 oz Philadelphia Cream Cheese, softened
-1/4 cup mayonnaise
-12 won ton wrappers

From Dinners

1. Preheat oven to 350 degrees F
2. Mix crabmeat, cream cheese, onions and mayo
3. Spray 12 medium muffin cup pan with cooking spray
4. Gently place one won ton wrapper in each, allowing edges of wrappers to extend above sides of cups
5. Fill evenly with crabmeat mixture
6. Bake 18 to 20 minutes or until edges are golden brown and filling is heated through
7. Serve warm

Ingredients:

-1 pound salmon fillets or steaks
-1/4 teaspoon salt
-1/2 teaspoon ground black pepper
-1 teaspoon onion powder
-1 teaspoon dried dill weed
-2 tablespoons butter

1. Preheat oven to 400 degrees F
2. Rinse salmon, and arrange in a 9×13 inch baking dish
3. Sprinkle salt, pepper, onion powder, and dill over the fish
4. Place pieces of butter evenly over the fish
5. Bake in preheated oven for 20 to 25 minutes
(Salmon is done when it flakes easily with a fork)

Ingredients:

-1 pound fresh salmon fillet, skinned
-3 cups pasta, such as penne or twists
-6 oz cherry tomatoes, halved
-2/3 cup low fat creme fraiche
-3 tablespoons finely chopped parsley
-finely grated rind of 1/2 orange
-salt
-black pepper

1. Cut the salmon into bite-sized pieces, arrange on a heatproof plate, and cover with foil
2. Bring a large pan of salted water to the boil, add the pasta, and return to a boil
3. Place the plate of salmon on top and simmer for 10-12 minutes, until the pasta and salmon are cooked
4. Drain the pasta and toss with the tomatoes and salmon
5. Mix together the creme fraiche, parsley, orange rind, and pepper to taste, then toss into the salmon and pasta and serve hot

Ingredients:

-4 pieces cod fillet, skinned
-2 medium tomatoes, sliced
-1 cup fresh whole-wheat bread crumbs
-2 tablespoons chopped fresh parsley
-finely grated rind and juice of 1/2 lemon
-1 teaspoon sunflower oil
-salt
-black pepper

1. Preheat the oven to 400 degrees F
2. Arrange the cod fillets in a wide dish
3. Arrange the tomato slices on top
4. Mix together the bread crumbs, fresh parsley, lemon rind and juice, and the oil with seasoning to taste
5. Spoon the crumb mixture evenly over the fish, then bake for 15-20 minutes
6. Serve hot with your favorite green salad

Ingredients:

-1 1/4 cups cooked mashed potatoes
-7 oz can tuna in oil, drained
-1/4 cup canned corn kernels
-2 tablespoons chopped fresh parsley
-1 cup bread crumbs
-salt
-black ground pepper

1. Place the mashed potatoes in a bowl and stir in the tuna, corn kernels, and chopped parsley
2. Season to taste with salt and pepper, then shape into eight patty shapes with your hands
3. Spread out the bread crumbs on a plate and press the fish cakes into the bread crumbs to coat lightly, then place on a baking sheet
4. Cook the fish cakes under a moderately hot broiler until crisp and golden brown, turning once
5. Serve hot with fresh vegetables

Ingredients:

-1 1/4 cups cooked mashed potatoes
-7 oz can tuna, drained
-1/4 cup canned corn kernels
-2 tablespoons chopped fresh parsley
-1 cup fresh whole-wheat bread crumbs
-salt and black pepper
-lemon wedges to serve

1. Place the mashed potatoes in a bowl and stir in the tuna, corn kernels, and chopped parsley
2. Season to taste with salt and pepper, then shape into eight patty shapes with your hands
3. Spread out the bread crumbs on a place and press the fish cakes into the bread crumbs to coat lightly, then place on a baking sheet
4. Cook the fish cakes under a hot broiler until crisp and golden brown, turning once
5. Serve hot, with lemon wedges and fresh vegetables

Ingredients:

-3 1/2 oz can red or pink salmon
-1 tablespoon chopped fresh cilantro
-4 scallions, finely chopped
-4 sheets fila pastry
-oil for brushing
-scallions and lettuce to serve

1. Preheat the oven to 400 degrees F
2. Lightly oil a baking sheet
3. Drain the salmon, discarding any skin and bones, then place in a bowl
4. Flake the salmon with a fork and mix with the cilantro and scallions
5. Place a single sheet of fila pastry on a work surface and brush lightly with oil
6. Place another sheet on top
7. Cut into six squares, each about 4 inches
8. Repeat with the remaining pastry, to make 12 squares
9. Place a spoonful of the salmon mixture on each square
10. Brush the edges of the pastry with oil, then draw together, pressing to seal (like a pouch)
11. Place on a baking sheet and bake for 12-15 minutes, until golden
12. Serve warm, with scallions and lettuce

Ingredients:

-1/2 cup Parmesan cheese
-1/4 cup butter, softened
-3 tablespoons mayonnaise
-2 tablespoons fresh lemon juice
-1/4 teaspoon dried basil
-1/4 teaspoon ground black pepper
-1/8 teaspoon onion powder
-1/8 teaspoon celery salt
-2 pounds tilapia fillets

1. Preheat your oven’s broiler
2. Grease a broiling pan or line pan with aluminum foil
3. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice
4. Season with dried basil, pepper, onion powder and celery salt, mix well and set aside
5. Arrange fillets in a single layer on the prepared pan
6. Broil a few inches from the heat for 2 to 3 minutes
7. Flip the fillets over and broil for a couple more minutes
8. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side
9. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork
10. Serve right away

Ingredients:

-51 oz can SeaWatch Chopped Clams, drained
-2 tablespoons butter
-2 tablespoons onions, minced
-2 eggs
-1/2 cup cream
-1/2 cup breadcrumbs, softened
-1/2 cup celery, minced
-1/2 teaspoon dry mustard
-2 tablespoons parsley, chopped
-1/2 teaspoon salt
-1/2 teaspoon paprika
-flour for dusting

1. Melt butter in skillet
2. Stir in onions and simmer for 3 minutes
3. Combine with eggs, cream, breadcrumbs, clams, celery, mustard, parsley, salt and paprika
4. Chill mixture for 2 hours
5. Shape into 15 cakes
6. Lightly dust with flour
7. Melt 1 tablespoon butter in skillet
8. Quickly brown the cakes on both sides
9. Lower the heat and cook the cakes slowly about 6-8 minutes
10. Serve right away

Ingredients:

-51 oz can SeaWatch Chopped Clams, drain and reserve juice
-1/3 cup olive oil
-1 teaspoon garlic, chopped
-12 medium tomatoes, chopped
-1 cucumber, chopped
-1 red bell pepper, roasted
-1 large onion, diced
-1 cup vegetable tomato juice
-1 teaspoon salt
-1 teaspoon pepper
-fresh cilantro for garnish

1. In a food processor, place the olive oil and garlic and puree
2. Remove to a large bowl
3. Add the tomatoes, cucumber, red pepper and onion into the processor
4. Process until pureed
5. Add this mixture to the oil and garlic bowl
6. Add the reserved clam juice and tomato juice
7. Add the chopped clams
8. Add salt and pepper
9. Cover and chill for 2 hours or longer
10. Serve in bowls and garnish with fresh cilantro

Ingredients:

-51 oz can SeaWatch Chopped Clams, reserve the juice
-3 eggs beaten
-2 1/2 cups flour
-2 teaspoons baking powder
-1/2 teaspoon salt
-1/2 teaspoon black pepper
-oil for frying

1. Preheat fryer to 350 degrees F
2. Combine the clam juice, eggs, flour, baking powder, salt and pepper and beat until well blended
3. Stir in the clams
4. Drop batter by teaspoonfuls into the fryer
5. Fry until deep golden brown
6. Drain on paper towels and enjoy

Ingredients:

-8 large fresh shrimp, peeled and deveined
-3 tablespoons olive oil
-3 cloves garlic
-1/2 cup fresh mint
-1/4 cup chopped fresh cilantro
-3 tablespoons fish sauce
-2 tablespoons honey
-1 lime, juiced
-1/4 teaspoon ground white pepper
-2 tablespoons fresh ginger root, minced
-3/4 cup shredded cabbage
-1 (6.75 ounce) package dried rice noodles

1. Preheat skillet until very hot
2. Combine garlic, 1/4 cup mint, cilantro, fish sauce, honey, lime juice and white pepper in food processor or blender, and puree until smooth
3. Bring a large pot of water to a boil
4. Cook noodles and cabbage for two minutes, or until done
5. Meanwhile, coat shrimp with olive oil, and grill over high heat until golden, turning once
6. Mince the remaining 1/4 cup mint
7. Serve noodles and cabbage in a bowl, topped with sauce and shrimp, and garnished with mint

Ingredients:

-3 slices, white bread
-1/4 cup finely chopped green onions
-2 tablespoons chopped fresh dill
-2 tablespoons mayonnaise
-1/4 teaspoon black pepper
-2 large egg whites
-1 pound lump crabmeat
-1 tablespoon canola oil

1. Preheat oven to 400 degrees F
2. Place bread in food processor and process until coarse crumbs measure 1 1/2 cups
3. Combine breadcrumbs and next 6 ingredients
4. Divide crab mixture into 6 equal portions, shaping each into a thick patty
5. Heat oil in a large skillet over medium-high heat
6. Cook each patty 1 minute on each side (repeat with the remaining patties)
7. Place all patties on a jelly-roll pan coated with cooking spray
8. Bake at 400 degrees for 20 minutes or until golden brown
9. Serve right away

Ingredients:

-2 cups calamari sliced into rings
-2 cups buttermilk
-2 cups all-purpose flour
-Salt and pepper
-Oil, for frying
-2 tablespoons butter
-3/4 cup large diced tomatoes
-1 tablespoon fresh lemon juice
-1/4 cup chopped scallions

1. Clean and soak calamari in buttermilk for 2 hours before cooking
2. Drain well in a large mixing bowl
3. Season flour with salt and pepper
4. Dredge calamari with flour until each ring separates easily from others
5. Put in sifter and shake off excess flour
6. Heat oil and fry calamari until golden brown (Do not overcook)
7. Start with 1 tablespoon butter over medium heat
8. When butter is melted, add tomatoes
9. Deglaze with lemon juice
10. Add remaining butter and scallions and toss
11. Add calamari and toss
12. Serve immediately

Ingredients:

-1 pound dry fettuccine pasta
-1/4 cup olive oil
-3 cloves garlic, minced
-2 zucchinis, diced
-1/2 teaspoon salt
-1/2 teaspoon crushed red pepper flakes
-1 cup chopped fresh basil
-4 plum tomatoes, chopped
-1 pound bay scallops
-2 tablespoons grated Parmesan cheese

1. In a large pot with boiling salted water cook pasta until al dente; drain
2. Meanwhile, in a large skillet heat oil, add garlic and cook until tender
3. Add the zucchini, salt, red pepper flakes, basil and saute for 10 minutes
4. Add chopped tomatoes, bay scallops, and basil and simmer for 5 minutes, or until scallops are opaque
5. Pour sauce over cooked pasta and serve with grated Parmesan cheese

Ingredients:

-2 garlic cloves, minced
-2 tablespoons Dijon mustard
-2 tablespoons whole-grain mustard
-3/4 teaspoon finely chopped fresh rosemary
-3/4 teaspoon finely chopped fresh thyme
-1 tablespoon dry white wine
-1 tablespoon olive oil
-Nonstick olive oil cooking spray
-6 (6-to-8 ounce) salmon fillets
-ground black pepper
-6 lemon wedges

1. In a small bowl, mix the garlic, both mustards, rosemary, and thyme
2. Mix in the wine and oil
3. Set the mustard sauce aside.
4. Preheat the broiler
5. Line a heavy rimmed baking sheet with foil and spray the foil with nonstick spray
6. Arrange the salmon fillets on the baking sheet and sprinkle them pepper
7. Broil for 2 minutes
8. Spoon the mustard sauce over the fillets
9. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes
10. Transfer the fillets to plates and serve with lemon wedges

Ingredients:

-1/2 teaspoon cinnamon
-1/2 teaspoon paprika
-1/4 teaspoon salt
-1/4 teaspoon ground ginger
-1/4 teaspoon ground coriander
-1/4 teaspoon cumin
-1/8 teaspoon black pepper
-1/8 teaspoon nutmeg
-36 (2 1/2 pounds) shrimp, peeled

1. Mix all ingredients (except shrimp) in a bowl
2. Add shrimp and make sure every single shrimp is coated with spices
3. Cover with plastic wrap and refrigerate for 4 hours
4. Heat a large skillet and sprinkle with oil
5. Cook shrimp for 2-3 minutes on each side
6. Serve over rice or green salad

Ingredients:

-1 (8-ounce) container chopped lobster meat
-1 cup finely chopped tomatoes
-1 avocado, peeled and diced
-1/2 cup cilantro, finely chopped
-1/2 cup your favorite dressing
-salt
-ground black pepper
-1/2 lemon, juiced
-whole chives
-4 (12-inch) low-carb flour tortillas
-Iceberg lettuce, chopped

1. In a medium bowl, combine lobster, tomatoes, avocado, cilantro and dressing.
2. Mix together, adding salt, pepper, and lemon juice and set aside
3. Slice tortillas into 1/4′s with knife
4. Roll each tortilla quarter into a cone shape
5. Secure by tying chive like a string around each cone
6. Scoop lobster mixture generously into cone, filling up to top
7. Top with freshly chopped lettuce and serve immediately

Ingredients:

-olive oil to brush
-16 large scallops
-6 cups of baby spinach, washed
-12 cherry tomatoes, halved
-lemon juice, freshly squeezed
-olive oil to drizzle
-salt
-black pepper
-parsley for garnish, optional
-lemon wedges for garnish, optional

1. Heat a grill pan and brush with a little olive oil
2. Place the scallops on the grill pan and cook for 2 minutes, then turn and cook for another 1 to 1 1/2 minutes
3. Meanwhile, mix spinach and tomatoes together
4. Tuck the scallops between the spinach leaves
5. Squeeze a little lemon juice over the scallops and drizzle with some olive oil
6. Season well with salt and pepper
7. Garnish with parsley and lemon wedges, and serve immediately

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