Food Directory
Food Home:- Home: Cooking: Soups and Stews: Fish and Seafood: Mixed and Chowder: Soup:
- Alberto Ciarla's Fish, Bean and Pasta Soup
Recipe using flour, white wine, mussels, squid, and shrimp. - Bergens Fiskesuppe (Bergen Fish Soup)
Made with halibut, egg yolk, sour cream, parsnips, and leeks. - Brittany Mixed Fish Soup
Contains potatoes, garlic, and herbs. - Broken Fish Trap Soup
Made with shrimp, oysters, crab, scallops, lime leaves, lemon grass, chili peppers, and coconut milk. - Corn and Seafood Soup
Combines shrimp, wine, green peppers, white and red fish. - Easy Thai Fish Stew
Uses swordfish, scallops, shrimp, vegetables, hot peppers, and lime. - Fast and Easy Fish Soup with Garlic Aeoli
Calling for cod, red snapper, or halibut steaks with chicken broth, vegetables, and sourdough bread. - Fish Soup
Calling for fillets, canned tomatoes, and chicken broth. - Fish Soup
Made with shrimp, clams, scallops, haddock, and cod in a beef broth. - Fish Soup
Contains croakers or porgies, ginger, lemon, and tomatoes. - Fish Soup (Italian)
Conversational-style recipe with suggestions on types of fish to use. - Fish Soup (Kakavia)
Made with lobster tails, prawns, leeks, and stock. - Fish Soup with Fennel
Made with flounder, hake, sour cream, and lovage stalks. - Fish Soup with Potatoes and Fennel
Using mussels, shrimp, and seabass, making six servings. - Fish Soup with Tomatoes and Red Pepper Garlic Sauce
Combines lingcod fillets, orange peel, fennel, and potato. - Hawaiian Seafood Soup
Recipe from Alaina Lynch. Author and chef at Kalani Retreat. - Italian Fish Soup
Calling for boneless fillet, shellfish, leeks, mushroom, tomato sauce, stock, and wine. - Lady Morgan English Fish Soup
Using brill, sole, eel, anchovies, crayfish butter, mushrooms, spices, and champagne. - Noodle - Seafood Soup
Combines cabbage, chicken or shimp flavor soup mix, and imitation crabmeat. - Seafood in Saffron and Tomato Broth
Made with prawns, white fish, calamari, mussels, and bouquet garni. - Seafood Soup
Using squid, mussels, clams, monkfish, scallops, shrimp, olives, and capers. - Seafood Soup
Combines tomato sauce, bell pepper, crab, white fish, shrimp, and scallops. - Seafood Soup with Garlic and Ginger
Calling for shrimp, scallops, and chicken broth. - Spicy Seafood Soup
Made with shrimp, mussels, lemon grass, lime, red chili, and serrano chilies. - Tapado (Seafood Soup)
Combines fish, shrimp, achiote, banana, and coconut milk. - Vietnamese Fisherman's Soup
Uses shrimp, haddock, water chestnuts, hot green chile, and bean sprouts. - West Coast Tomato-Seafood Soup
Using clam juice or fish stock, shrimp, crab, hot pepper sauce, and barley. - Zuppa di Pesce from Amalfi
Mario Batali recipe combines crayfish, mussels, clams, and mullet to make four servings.
Random Indian Recipes:-
- Mango Milk Shake
Remove the skin of mango and collect the pulp. In pulp add sugar and 1 cup of milk. Mix above ingredients in mixer to make fine pulp. Now add remaining milk and elaichi powder. Mix well and keep in refrigerator to cool. While serving you may add mango pieces to decorate. - Potato Burfi
Boil potato and mash finely. Grate coconut. In a thick bottom pan mix mashed potato,coconut and sugar. Allow to cook on a low flame (appx. 45-50 min). When the mixture bacame thick remove from the gas. Add elaichi powder and mix well. Pour the mixture on greased platform. Roll out the mixture with roll pin to make 1 cm thick. Cut the pieces as shape as you want. Allow to cool. - Mango Sasav
Wash,peel and cube mangoes. Dry roast 1/2 tsp mustard seeds in a pan till they crackle. Add to the coconut and grind fine paste along with jeera,turmeric powder,red chilly powder and peppercorns. Heat oil and add 1/2 tsp mustard seeds and allow to crackle. Now pour the grind paste. Add jaggery,tamarind pulp,salt,mango pieces and 1 cup of water. Bring to a boil and simmer till all the water dries out. Add more jaggery if necessary. Serve hot with rice. - Kadboli
In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt. Mix well and knead dough using hot water. Cover the dough and keep aside for 40 min. After 40 min knead again and make small balls out of dough. Now make into rope and give kadboli shape. Heat oil in a kadai and fry kadbolis on low flame till dark brown. Allow to cool and store in air-tight container. - Chicken Kabab
First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup. - Nimbu ka Meetha Aachar
Wash lemons cleanly. Dry the lemons with a clean muslin cloth. Cut the lemons into 4 pieces. Apply salt and keep them in a jar. Place the jar in the sun for 4-5 days. Dry roast the whole masalas together. Grind them coarsely. Add the freshly ground masalas & crushed jaggery to the lemons. Keep the jar of lemons in the sun again for 4 days. Open the jar and ... - Kadai Paneer
Cut paneer and capsicum in long pieces. Make fine paste of onion, tomato, ginger and salt. Heat butter in a pan. Add bay leaf, cloves, cinnamon. Then add ground paste,red chilly powder and orange colour. Allow to cook on medium flame till oil seperates. Add paneer and capsicum pieces. Cook again for 4-5 min on low flame. When the capsicum are done remove from the flame. Kadai paneer is ready. Serve hot with naan or roti. - Mutton Cutlet
Wash kheema and pressure Cook without water,by adding half portion of chopped onion, ginger garlic paste and garam masala powder. In a pan heat 1 cup of oil and add another half portion of ginger garlic paste,onion and green chilly. Fry for a minute and then add the cooked kheema,boiled potatoes green peas,red chilli powder,turmeric powder, garam masala powder, pepper powder,cumin powder,lime juice and salt. Cook on low flame for about 20 min or ... - Vanila Ice Cream
Take 2 3/4 cup of milk in a pan add sugar and keep boiling. Add chinagrass and cornflour in cold 1/4 cup of milk and mix well. Add in hot milk stir and cook on low flame (cook untill thick). Remove from the heat and allow to cool. Add vanila essence and fresh cream.mix in mixture. Pour the mixture in aluminium tin and keep to set in refrigerator. When it will half set again mix in mixture and keep in refrigerator to set. - Bhakarwadi
In a dish take maida,1 cup besan and add salt . Knead hard dough with 2 tbsp oil and a little water. Cover with a moist cloth. Roast coconut,sesame and khuskhus seeds lightly. In a mixer take sesame,khuskhus,grated coconut and Fennel seeds. Run a mixie for a minute. In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt. Mix well and add 2 tsp water. Take a midium size ...