What we need:
- 1/4 cup olive oil
- 3 garlic cloves
- 1 medium onion, quartered
- 2 bay leaves
- water to cover fish
- 1 cup dry white wine
- juice of 1 lemon
- 6 squid, cleaned and cut in pieces
- Salt and pepper to taste
- 2 tomatoes, peeled, seeded, and diced
- 3 pounds fish (several kinds), skinned and boned
- 1 pound shrimp, shelled and deveined
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What we need:
- 1/2 cup olive oil
- 2 large onions, coarsely chopped
- 1 can (20 ounces) tomatoes (undrained)
- 1/2 cup white wine
- 1/2 cup chopped parsley
- 1 garlic clove, crushed in a garlic press
- Salt and pepper to taste
- 3 pounds fish fillets (any firm fish such as
turbot, bass, grouper, or red snapper may be used)
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What we need:
- 1 can (2 ounces) sliced mushrooms, drained
- 1/4 cup sliced green onion
- 1/4 teaspoon dill
- 2 tablespoons butter or margarine
- 1 tablespoon lemon juice or wine
- 1 can (71/2 ounces)
semi condensed cream of mushroom soup with wine
- 1 can (6 1/2 or 7 ounces) tuna, drained and flaked
- 1 tablespoon chopped pimento
- 1 package (10 ounces) frozen broccoli spears, cooked and drained
- 2 tablespoons grated Parmesan cheese
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What we need:
- 5 cups chicken stock
- 1 chicken breast
- 1/4cup butter
- 1/2 cup all-purpose flour
- 2 1/2 cups scalded milk (or 1/2milk and 1/2cream)
- 1 small stalk celery, finely chopped
- few drops Tabasco sauce
- salt and pepper
- 2 egg yolks
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What we need:
- 1 chicken (about 4 pounds)
- Salt and pepper to taste
- Juice of 1 lemon
- 1/4 cup butter
- 1/4 teaspoon paprika
- 1 cup water
- 5 medium potatoes, pared
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