Email us

The Coastal Chef

Appetizer's

Uncle Joe's Clam Rolls

Recipe By : Uncle Joe
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

1 can clams -- chopped
1 1/2 tablespoons flour -- sifted
1 tablespoon butter
2 tablespoons onion -- chopped fine
12 each bread slices -- flattened

Sauté onion in butter blend in flour remove from heat stir in clams&liquid cook over low constant heat. Mix till thick and let it boil. Cool down paste and spread small amount on buttered bread, roll up cut in 1/2. Place on brown paper and cookie sheet. Preheat oven to 425 cook 8-10 minutes and serve.

- - - - - - - - - - - - - - - - - -

NOTES : Prebutter and trim the ends of the bread slices.
* Exported from MasterCook *

Joe's Clam Dip

Recipe By : Uncle Joe
Serving Size : 10 Preparation Time :0:10
Categories : Appetizers

7 ounces cream cheese -- softened
8 each clams(medium)..no bellies -- chopped
2 large scallions -- minced
1 ounce clam juice

Mix all the ingredients together and season with garlic powder& worchestire.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Bay Shrimp Dip

Recipe By : Unknown Source
Serving Size : 8
Preparation Time :0:15

2 pcks 8oz cream cheese -- room temperature
1/4 cup sour cream
1/2 teaspoon garlic salt
1/2 teaspoon dill weed -- dried
1 2oz jar pimiento -- chopped
6 ounces baby shrimp -- cooked
10 ounces bagel chips -- toasted


With an electric mixer beat together cream cheese, sour cream, garlic salt, dill and undrained pimiento's until fluffy. Stir in shrimp.

- - - - - - - - - - - - - - - - - -
NOTES : If made ahead cover and refrigerate for up to 1 day. Serve with bagel chips for dipping

Toasted Pine Nut Butter

Recipe By : The Coastal Chef
Serving Size : 10
Preparation Time :0:30

1/4 cup butter -- softened
1/4 cup pine nuts
2 tablespoons lemon juice -- squeezed
1 teaspoon lemon peel -- grated

Melt butter in 6 to 8 inch frying pan over medium heat until foamy. Add pine nuts and stir until nuts begin to brown, 3 to 4 minutes. Swirl in lemon juice and lemon peel. Serve at once.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Soups

Mom's Favorite Onion Soup

4 med red onions sliced thin
2 cloves garlic
¼ cup butter
3 cups beef broth
4 slices of toasted French bread
2 tsp worchestshire sauce,
salt & pepper to taste
grated parmesan cheese to garnish

Sautéed onions in butter add chopped garlic cook over low heat till golden brown, add broth and wine worchestshire, S&P to taste, cover and simmer 20-30 minutes. Spread bread & butter & cheese, pour soup into 4 individual bowls, float cheese toast place under broiler till nicely browned

Serves 4.

Broccoli cheese Soup

10 Oz Pkg or 21/2 frozen or fresh chopped broccoli
¾ c chopped onions
3 tbsp butter or marg
3tbsp flour
1 can (14.5 oz) Chicken broth
1 cup half & half or  milk
1 cup shredded cheddar cheese
1 tsp grated lemon peel
dash pepper

If using frozen broccoli, place in sieve or colander and throw broccoli under hot tap water about 30 seconds. If fresh broccoli is used, steam microwave or blanche until just tender, crisp; drain cook and stir onions and batter in large saucepan about 2 minutes. Stir in flour. Add broccoli, broth, and cream. Heat and stir until mixture comes to a boil; cook and stir 1 min. Puree in blender or food processor; return to pan. Add cheese; lemon peel and pepper; heat and stir until cheese melts.

Yield: 4 cups

Entree´s

Crab Thermadore

1 pound frozen dungeness crab
two empty clean crab shells
¼ cup chopped mushrooms
¼ cup green pepper, chopped fine
¼ cup pimento, chopped fine
1 green onion, chopped fine
½ lg tomato, peeled and chopped
½ tbl butter
¼ cup cream
¼ tsp paprika
½ tsp chopped parsley
salt & pepper to taste
garnish with breadcrumbs

Combine crabmeat, mushrooms, green pepper, pimento, green onion and tomato. cook slowly in butter 10 minutes. Add cream and paprika. Cook additional 5 minutes. Add parsley, salt & pepper. Place mixture in clean crab shells, cover with buttered bread crumbs and brown in 350°F oven. Garnish with lemon and parsley.

Serves 2

* Exported from MasterCook *

Hawaiian Crevettes Flambé

Recipe By :The Coastal Chef
Serving Size : 2
Preparation Time :0:20

10---41-50 shrimp -- peeled and deveined
1 teaspoon butter -- softened
1 teaspoon shallot -- finely chopped
each salt and pepper -- pinch
2 ounces macadamia nuts -- crushed
1/2 ounce brandy
2 servings Newburg sauce -- heated


Melt butter over medium heat add shallots sauté lightly, add shrimp season, cook 1 minute, add macadamian nuts then flame with brandy, when flame has gone out finish with Newburg sauce.

- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve over rice, with steamed vegetables

* Exported from MasterCook *

Scallops in Hazelnut Cream

Recipe By : Elliot's Restaurant
Serving Size : 2
Preparation Time :0:15

3 ounces butter
12 ounces scallop
2 ounces Frangelica Hazelnut liqueur
3 ounces red onion -- julienned
cup whole cream
1 tablespoon hazelnuts -- chopped
1 pinch salt and pepper

Saute scallops in butter with a touch of garlic, add Frangelico and reduce to half, add onions and simmer until done. Add cream, salt and pepper to taste, reduce until sauce thickens. Serve with buttered fettuccini noodles or steamed rice, sprinkle with hazelnuts.

- - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Green Bean Casserole

1 can condensed cream of mushroom soup
¾ cup milk
1½ cups French fried onions
2 cans French style green beans
1/8 tsp pepper

Combine soup, milk & pepper; mix well stir in beans and ½ cup French fried onions. Bake at 350º F for 30 minutes or until hot. Stir, sprinkle with 1 cup onions. Bake 5 minutes or until onions are golden. Serve at once.

Desserts

Strawberry Flambé

Recipe By : Michael G. Dugan
Serving Size : 6 Preparation Time :0:15
Categories : Desserts French

4 each strawberries -- hulled
1 tablespoon kirsch
1 teaspoon sugar
2 scoops vanilla ice cream
1 teaspoon butter
1/4 cup raspberry/strawberry sauce

Sauté strawberries in melted butter till softened...dust with sugar. Place kirsch on spoon flame it then drizzle into pan add sauce to finish. Pour over ice cream.

- - - - - - - - - - - - - - - - - -

Serving Ideas : Serve for special guests.

NOTES : Garnish with shaved chocolate if desired.

* Exported from MasterCook *

Mint Squares

Cake:
1 cup sugar
½  cup butter
4 eggs, beaten
1 cup flour
1/2 tsp salt
1 tsp vanilla
1 16 oz can Hershey syrup

Mint layer:
2 Tbsp Cream de Menthe
2 cup confectioners sugar
½  cup butter

Glaze:
6 oz (1 cup) choc chips
6 Tbsp butter

To make cake: Combine all cake ingredients.  Bake 
in greased floured 9x 3 pan 350~ about 30 min.  Cool in pan 

Mint Layer: combine all mint ingredients and add to cooled
cake.  Then mix glaze cool for half an hour and spread over
mint layer chill and cut into equal squares.

Cheesecake Fantastico!

Recipe By : Michael G. Dugan
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Filling:

3 pounds cream cheese -- softened
1 1/4 cups sugar
6 each egg
2 tablespoons vanilla
2 each orange -- squeezed

Crust:

1 1/4 cups graham cracker crumbs
2 tablespoons cinnamon
1/2 teaspoon nutmeg
1/4 cup sugar
1/4 cup brown sugar -- softened
1/4 cup butter -- melted

Preheat oven to 350. Place softened cream cheese in mixing bowl, mix for about 2 minutes.

Now make crust by following package instructions.

Add sugar mix till incorporated then add 2 eggs at a time. Incorporate the eggs in batches of two. Next add vanilla then juice of two oranges. Mix two more minutes until smooth. Place in pan with crust bottom in oven until done about 2 hours. Done when knife is inserted and comes out clean.

- - - - - - - - - - - - - - - - - -



Raspberry Sauce

Recipe By : Michael G. Dugan
Serving Size :15 Preparation Time:30
Categories : Desserts Sauce

16 ounces raspberries
2 1/2 cups oranges(also zest) -- squeezed
1/2 cup sugar
2 tablespoons kirsch
1 tablespoon cornstarch -- slurry

Combine liquid and raspberries together cook till soft add sugar taste add cornstarch and oj slurry. Stir bring to a boil and drain adjust sweetness if needed add zest near end, refrigerate and serve.

- - - - - - - - - - - - - - - - - -

Serving Ideas : Serve over ice cream, cheesecake or pie.

Send Email here

* Exported from MasterCook *

Please send us your Recipe's and make sure to leave
your name so we can credit you