crisp quails with pepper salt dip
| General Recipes
Cooking receipe to make crisp quails with pepper salt dip under category General Recipes. You may find some video clips related to this receipe below.crisp quails with pepper salt dipchinese6 quails halved2 tablespoons dark soy sauce1 teaspoon finely grated ginger1 tablespoon dry sherryvegetable oi1
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Dennie''s Fresh Lobster Salad Recipe
| Salad
Type: Dennie''s Fresh Lobster Salad Free Cooking Recipe - Salad Amazing! Ingredients / Directions 1 pound cooked lobster meatcut into bite-sized pieces 1/4 cup(s) buttermelted 1/4 cup(s) mayonnaise 1/8 teaspoon ground black pepper Place the lobster chunks into a medium bowland pour th
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Bay Seafood Seasoning Blend Recipe
| Fish And Seafoods
Type: Bay Seafood Seasoning Blend Free Cooking Recipe - Fish And Seafoods Yes! Ingredients / Directions 1 tablespoon ground bay leaves2 1/2 teaspoons celery salt1 1/2 teaspoons dry mustard1 1/2 teaspoons black pepper3/4 teaspoon ground nutmeg1/2 teaspoon ground cloves1/2 teaspoon grou
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tomato chutney
| General Recipes
Cooking receipe to make tomato chutney under category General Recipes. You may find some video clips related to this receipe below.tomato chutney4 tomatoes 2 fresh green chillies 2 cloves garlic a few fresh coriander leaves finely chopped (optional) saltPlace the tomatoes chillies and garlic in blen
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Cooking receipe to make Crab Ragoon under category Copycat Complete. You may find some video clips related to this receipe below.
1/2 Pound fresh crabmeat, drained and chopped, or canned crab meat.
1/2 tsp. A-1 Steak Sauce
1 egg yolk, beaten
1/4 tsp. garlic powder
1 – 8 oz. pkg. cream cheese at room temperature
3 dozen won-ton wrappers
Combine crabmeat, steak sauce, egg yolk, and garlic powder, until
it forms a paste-like consistency.
Place rounded spoonful of mixture in center of each wrapper. Bring
4 corners of wrapper together, pinch to seal , brush with egg yolk
Deep fry at 375 degrees till golden brown. Serve with sweet and
sour sauce or Chinese mustard. Leftovers will only keep for a day
or two. Do not freeze.
Crab Ragoon 134
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