Food Directory
Food Home:- Home: Cooking: Soups and Stews: Fish and Seafood: Shellfish:
- Abalone Chowder
Uses leeks, potatoes, green peppers, clam juice, and fish stock. - Abalone Chowder
Made with bacon, potato, and milk. - Clam and Mussel Soup: Brodetto di Cozze e Vongole
Combines anchovy fillets, bell pepper, and red wine vinegar. - Classic Cretan Snail Stew
Also called Cochli Stifado Kritis. It is made with onions, tomatoes, garlic, cinnamon, and dry red wine. - Conch Chowder
Calling for bouillon, jalapeno peppers, tomato, and carrot. - Conch Soup from Honduras
Made with banana, carrot, yucca, and coconut milk. - Conch Stew
Recipe using flour, onion, and potatoes. - Cuscusu (Shellfish & Couscous Soup)
Combines mussels, clams, shrimp, and scallops with fish stock, dry red wine, and herbs. - Escargot - Chanterelle Stew
Combines chicken stock, garlic, flour, egg yolks, vinegar, and cream. Two servings. - Key West Conch Chowder
Made with green onion, potatoes, and tomatoes. - Mct's Conch Chowder
Made with potatoes, bacon, jalapeno pepper, and hot sauce. - Red Shellfish Zuppa
Simple recipe using mussels or clams, making four servings. - Seafood Chowder
Emeril Lagasse recipe using cayenne, pepper, potatoes and corn. - Seafood in Asian Broth
Grilled shrimp, scallops, and corn seasoned with chilies, lemon grass, and herbs. - Shellfish Stew alla Tarantina
Recipe using mussels, shrimp, calamari, clams or cockles, and oysters. - Spicy Seafood Soup
Recipe using shrimp, mussels, lime, and chiles. - Stone Soup (Bisque of Crab, Crayfish or Lobster Shells)
Combines onion, garlic, fennel, carrots, brandy, and wine. - White Shellfish Zuppa
Italian dish made with clams or mussels, making four servings.
Random Indian Recipes:-
- Smoke Chicken
First clean the chicken and apply ginger garlic paste,curd,salt and red colour and keep aside for 1 hour. After one hour in a pan take 2 tbsp oil and fry onion for 4-5 min. Add red chilly powder,turmeric powder and fry for one min. Now pour marinated chicken in pan and allow to cook. When oil started to seperate from the mixture add garam masala powder. Burn koyla on gas. When koyla burn fully put this koyla in ... - Medu Vada
Soak urd dal in water for at least 5 hours and grind it without water. Add salt,black pepper powder and beat well to make it light and fluffy. Add chopped coriander leaves,curry leaves and green chilly pieces. Heat oil and Shape the daal mixture into flat rounds and make a hole in the center. Add little rice flour if shape is not forming. Fry first over high heat and then over lower heat till golden brown. Remove the vada out of oil and drain on absorbent paper. Serve hot with green chutney or sambar. - Satyanarayana Prasad
Clean rava and fry in hot ghee till light brown on slow flame. In another pan mix milk and water and keep to boil. Pour the milk mixture on fried rava. Make pieces of kaju and almond. Chop the banana into small pieces. When rava cook add sugar and cover the pan. Add kismis,kaju,almond and banana pieces. Mix well and cover the pan for 2-3 min. Lastly add elaichi powder. Prasad is ready. - Kheema
First cook kheema in pressure cooker with little water. Make onion paste and chop tomato and coriander leaves. In kadai heat oil and fry onion paste for 2 min. Then add ginger garlic paste and fry for some time. Now add chopped tomato and again fry for 2 min. Add red chilly powder, ... - Dabeli
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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. - Sambar Masala Powder
Fry mustard seeds and asafoetida in little oil. Fry other remaining ingredients one by one. Mix all and make a fine powder. Store in a air tight container. Sambar masala powder is ready to use for dosa and idli. - Shahi Navaratan kurma
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Preheat the oven to 350 degrees. Place eggplant in pan, cover with foil. Roast until eggplant is soft. After eggplant cools, peel and chop coarsely. Chop onion, green chilly and coriander leaves. In a big bowl mix all ingredients and serve immediately. - 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.