4 (5- to 6-oz size) lobster tails, cooked1 can (14 oz) artichoke hearts, drained⅓ cup butter or margarine1 green pepper, cut in strips1 small onion, peeled and quartered¼ cup unsifted all-purpose flour1¾ teaspoons salt12 teaspoon paprika⅛ teaspoon pepper2½ cups milk1 egg, beaten1 tablespoon bottled capers, drained½ teaspoon Worcestershire sauce1 teaspoon lemon juice⅓ cup sherry2 cups […]
Seafood and Shellfish
(Cockles & Mussels in Garlic Cream Dip) 1 jar (2½-oz size) cockles1 jar (2¼-oz size) mussels2 cups heavy cream¼ cup (½ stick) butter4 cloves garlic1 dash hot sauce½ teaspoon salt¼ teaspoon pepper¼ cup finely chopped chives Drain cockles and mussels and set aside; reserving juices. Pour heavy cream into a heavy skillet and bring to […]
Rosemary is a fragrant, pine-flavored herb, a cross between sage and lavender with a touch of ginger. It serves as an attractive house plant in cold climates and in temperate regions will flourish out-of-doors all year long. In my herb garden in Princeton, I have several rosemary plants which, over the years have grown to […]
1 serving You will need a bowl of cooked riceVarious dishes; Semur ATI, see recipe 9; SAMBAL GORENG KRECEK, see recipe 8; TUMIS SYURAN, see recipe 10; DADAR TELOR, see recipe 16; KURUPUK UDANG, see below; AYAM GORENG, see below.Serve with ACAR, see recipe 7 and SAMBAL, see recipe 5. Mold rice and turn out […]
Preparation time: 5-6 minutesCooking time: 3 minutesTo serve: 4 You will need3 oz. Crab meat4 tablespoons peanut oil1 small spring onion, shredded1 oz. Bamboo shoots, shredded5 eggs; salt½ teaspoon monosodium glutamate6 tablespoons chicken stock; pinch sugar1 teaspoon soy sauce; 2 teaspoons tomato ketchup1 teaspoon cornflourLettuce; radish, tomato; cucumber Remove any soft bones from crab meat […]