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Baron Cocktail
| Drink Master
Cooking receipe to make Baron Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1/2 oz Dry Vermouth 1 1/2 oz Gin 1 1/2 tsp Triple Sec 1/2 tsp Sweet VermouthStir with ice and strain into cocktail glass. Add a t
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Cabbage Patch Soup Recipe
| Soups
Type: Cabbage Patch Soup Free Cooking Recipe - Soups Not bad! Ingredients / Directions 1 tablespoon olive oil 3 tablespoons bacon bits 1 onionchopped 1 tablespoon all-purpose flour 3 (14.5 ounce) cans chicken broth 2 cup(s)s shredded cabbage 1 cup(s) sliced carrots 1 teaspoon salt 1/4
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Melon Cooler
| Drink Master
Cooking receipe to make Melon Cooler under category Drink Master. You may find some video clips related to this receipe below. 1 oz Melon Liqueur 1/2 oz Peach Schnapps 1/2 oz Raspberry Schnapps 2 oz Pineapple JuiceShake with cracked ice and pour in
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Baked Orzo with Seafood and Feta Recipe
| Pasta
Type: Baked Orzo with Seafood and Feta Free Cooking Recipe - Pasta This is a good one! Ingredients / Directions 3/4 cup(s) orzo pasta (1 3/4 cup(s)s cooked)1 pound halibutfillet or steak1 tablespoon extra-virgin olive oil1 cup(s) finely chopped yellow onion2 medium cloves garlicpeeled
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Type: Baked Stuffed Lobster Free Cooking Recipe – Fish And Seafoods
It’s ok!
Ingredients / Directions
8 maine lobsters
1-1/4 to 1 1/2 lb each
1/2 lb butter
melted
2 cup(s) dried bread crumbs
ground fine
2 teaspoon Worcestershire sauce
Pinch salt Split a live lobster: Spread flat. Using a teaspoon
remove the tomalley (green stuff) and coral (pink stuff
roe) and reserve. Remove stomach (under the head) and devein. Remove tail meat and chop coarsely. Reserve. Leave claws intact. Prepare all lobsters as above.
Mix bread crumbs
butter
salt
and Worcestershire sauce together. Add the tail meat
tomalley
and coral
and toss to mix well. Fill the cavity of each lobster with the stuffing. Place in a foil lined baking pan
alternating head and tail to fit better.
Bring the edge of foil up over the tail of each lobster. Press so as to secure end of tail to pan so the tails do not curl up as they bake.Bake at 325f for 50 minutes
more or less depending on size. Serve straight from the oven.
Serve with rice pilaf.
