Brazilian Fish Stew  I used skim milk plus about a Tablespoon of sugar. It's probably not the same as coconut milk, but still yummy. and Very delicious

Ingredients

3 tablespoons lime juice

1 tablespoon ground cumin

1 tablespoon paprika

2 teaspoons minced garlic

1 teaspoon salt

1 teaspoon ground black pepper

1 1/2 pounds tilapia fillets, cut into chunks

2 tablespoons olive oil

2 onions, chopped

4 large bell peppers, sliced

1 (16 ounce) can diced tomatoes, drained

1 (16 ounce) can coconut milk

1 bunch fresh cilantro, chopped (optional)

Preparation of Brazilian Fish Stew

Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. 

Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.

Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. 

Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. 

Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. 

Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.

Basil Shrimp Wonderful flavor, very delicious shrimp. I served this with Foil Wrapped Veggies it was a real barbecue treat. 

Ingredients 

2 1/2 tablespoons olive oil

1/4 cup butter, melted

1 1/2 lemons, juiced

3 tablespoons Dijon mustard (such as Grey Poupon Country Mustard)

1/2 cup minced fresh basil leaves

3 cloves garlic, minced

salt to taste

white pepper

3 pounds fresh shrimp, peeled and deveined

skewers

Preparation of Basil Shrimp

In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. 

Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. 

Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.

Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.

Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

Baked Scallops I added the crushed garlic with the butter and put it in the oven for a couple minutes before adding the scallops and crumb topping. Delicious. 

Ingredients of Baked Scallops

4 tablespoons butter, melted

1 1/2 pounds bay scallops, rinsed and drained

1/2 cup seasoned dry bread crumbs

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon dried parsley

3 cloves garlic, minced

1/4 cup grated Parmesan cheese

Preparation of Baked Scallops

Preheat oven to 400 degrees F (200 degrees C).

Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.

Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.

Bake in pre-heated oven until scallops are firm, about 20 minutes.

Baked Halibut Steaks I thought the feta might be a little strange with the fish, but the saltiness perfectly complements the fresh vegetables. I loved it. so Delicious

Ingredients of Baked Halibut Steaks

1 teaspoon olive oil

1 cup diced zucchini

1/2 cup minced onion

1 clove garlic, peeled and minced

2 cups diced fresh tomatoes

2 tablespoons chopped fresh basil

1/4 teaspoon salt

1/4 teaspoon ground black pepper

4 (6 ounce) halibut steaks

1/3 cup crumbled feta cheese

Preparation of Baked Halibut Steaks

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow baking dish.

Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. 

Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper.

Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese.

Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

Baked Maryland Lump Crab Cakes so delicious, even my four year old loved them. They were not too spicy. I used a convection oven and they came out perfectly moist and firm. 

Ingredients of Baked Maryland Lump Crab Cakes

1/4 cup bread crumbs

1 teaspoon baking powder

1 teaspoon dried parsley

1 teaspoon mustard powder

1/8 teaspoon black pepper

2 teaspoons seafood seasoning, such as Old Bay

1 tablespoon mayonnaise

2 tablespoons butter, melted

1 teaspoon Worcestershire sauce

3/4 cup cholesterol-free egg product

1 pound lump crab meat

Preparation of Baked Maryland Lump Crab Cakes

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.

Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. 

Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. 

Fold in crab meat, then fold in bread crumb mixture until well blended.

Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.

Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

Awesome Egg Rolls My husband and I fought over the last ones. Definatly a recipie I have passed on. Very Licious Delicious

Ingredients of Awesome Egg Rolls

6 cups cabbage, shredded

1 carrot, shredded

1/2 cup fresh bean sprouts

1 celery stalk, diced

2 tablespoons chopped onion (optional)

1 (4 ounce) can shrimp, drained

2 tablespoons soy sauce

1/8 teaspoon garlic powder

black pepper to taste

1 egg, beaten

cornstarch

20 egg roll wrappers

vegetable oil for frying

Preparation of Awesome Egg Rolls

In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.

Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. 

Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. 

Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.

Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside.

Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. 

Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. 

Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. 

Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.

Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). 

Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.

Bacon Wrapped Barbeque Shrimp dish is fabulous. I served with dirty rice and cornbread and my husband could not stop raving. I used the precooked bacon you can buy in a box at the grocery store and everything turned out just right.

Ingredients of Bacon Wrapped Barbeque Shrimp

16 large shrimp,

peeled and deveined

8 slices bacon

barbeque seasoning, to taste

Preparation of Bacon Wrapped Barbeque Shrimp

Preheat oven to 450 degrees F (230 degrees C).

Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. 

Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. 

If you use medium-sized shrimp, you might want to precook the bacon a little over cooked shrimp are tough and rubbery--and a real shame.

Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. 

Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. 

The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.

Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. 

With a little luck, you won't tear the foil you can throw that away and only have to scrub the rack.

Avocado Shrimp Ceviche Estillo Sarita My husband said this was the best ceviche he is ever eaten. The only thing I did different was add about four tablespoons of chopped jalapeno since we prefer food extra spicy.

Ingredients of Avocado Shrimp Ceviche Estillo Sarita

2 pounds large shrimp

peeled, deveined and chopped

3/4 cup fresh lime juice

5 roma (plum) tomatoes, diced

1 white onion, chopped

1/2 cup chopped fresh cilantro

1 tablespoon Worcestershire sauce

1 tablespoon ketchup

1 teaspoon hot pepper sauce

salt and pepper to taste

1 avocado - peeled, pitted and diced

2 (4 ounce) packets saltine crackers

Preparation of Avocado Shrimp Ceviche Estillo Sarita

Place the shrimp and lime juice into a large bowl, and stir to coat. 

Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. 

Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.

Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. 

We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.

Serve in glass tumblers and top with avocado pieces. 

Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. 

Serve with saltine crackers.

Angel Hair Pasta with Garlic Shrimp and Broccoli I reduced the amount of pepper and added a bit of white wine to the sauce. Be careful because it does thicken quickly. 

Ingredients of Angel Hair Pasta with Garlic Shrimp and Broccoli

1 (12 ounce) package angel hair pasta

2 1/2 tablespoons butter, divided

1 1/2 tablespoons all-purpose flour

1 1/2 cups milk

1/2 cup heavy cream

1 1/2 tablespoons pesto

1 1/2 tablespoons chopped fresh parsley

3 cloves garlic, minced

2 tablespoons grated Parmesan cheese

2 teaspoons salt, divided

1/2 teaspoon ground white pepper

1 dash Worcestershire sauce

1 dash hot sauce

1/2 (16 ounce) package frozen broccoli florets, thawed

1 pound jumbo shrimp, peeled and deveined

3 cloves garlic, minced

Preparation of Angel Hair Pasta with Garlic Shrimp and Broccoli

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. 

Slowly stir in milk and cream; simmer, stirring constantly, until thickened. 

Stir in pesto, parsley, garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.

Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. 

Cook until tender but still firm, about 2 to 6 minutes. Drain.

Melt 1 tablespoon butter in a large skillet. 

Saute shrimp, garlic and 1 teaspoon salt for 5 minutes, or until shrimp are pink. 

In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.

Angel Hair Pasta with Shrimp and Basil is absolutely Delicious and Easy. I also add a little frozen spinach towards the end so it doesn't cook too long.

Ingredients of Angel Hair Pasta with Shrimp and Basil

1/4 cup olive oil, divided

1 (8 ounce) package angel hair pasta

1 teaspoon chopped garlic

1 pound large shrimp - peeled and deveined

2 (28 ounce) cans Italian-style diced tomatoes, drained

1/2 cup dry white wine

1/4 cup chopped parsley

3 tablespoons chopped fresh basil

3 tablespoons freshly grated Parmesan cheese

Preparation of Angel Hair Pasta with Shrimp and Basil

Bring a large pot of water to a boil, and add 1 tablespoon oil. 

Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.

Heat remaining olive oil in a 10 inch skillet over medium heat. 

Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. 

Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.

Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. 

Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. 

Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.

Corn and Zucchini Melody Super easy and very refreshing. my husband love them. I used canned corn, drained, and it turned out great. For a little added crunch I added some french fried onions when served.

Ingredients of Corn and Zucchini Melody

4 slices bacon

2 cups chopped zucchini

1 1/2 cups fresh corn kernels

1 small onion, chopped

1 pinch pepper

1/4 cup shredded Monterey Jack cheese

Preparation of Corn and Zucchini Melody

Place bacon in a large, deep skillet. 

Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside.

Heat the bacon drippings in the skillet over medium heat. 

Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. 

Season with pepper. Spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.

Corn and Black Bean Salad I added chopped red bell pepper and some onion as someone else suggested and wow! Just the right amount of crunch and flavor. I will be making this one again and again.

Ingredients of Corn and Black Bean Salad

1/4 cup balsamic vinegar

2 tablespoons vegetable oil

1/2 teaspoon salt

1/2 teaspoon white sugar

1/2 teaspoon ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

3 tablespoons chopped fresh cilantro

1 (15 ounce) can black beans, rinsed and drained

1 (8.75 ounce) can sweet corn, drained

Preparation of Corn and Black Bean Salad

In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.

In a medium bowl, stir together black beans and corn. 

Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.

Connies Zucchini Crab Cakes very delicious. We live near the Chesapeake Bay and my husband enjoys crab cakes when we go to certain restaurants. I made these for him and he was really impressed. 

Ingredients of Connies Zucchini Crab Cakes

2 1/2 cups grated zucchini

1 egg, beaten

2 tablespoons butter, melted

1 cup bread crumbs

1/4 cup minced onion

1 teaspoon Old Bay Seasoning TM

1/4 cup all-purpose flour

1/2 cup vegetable oil for frying

Preparation of Connies Zucchini Crab Cakes

In a large bowl, combine zucchini, egg, and butter or margarine. 

Stir in seasoned crumbs, minced onion, and seasoning. Mix well.

Shape mixture into patties. Dredge in flour.

In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

Cocktail Meatballs I used fresh bread crumbs to keep the meatballs moist. I baked these in the oven and just covered with the sauce during the last half of the baking time.

Ingredients of Cocktail Meatballs

1 pound lean ground beef

1 egg

2 tablespoons water

1/2 cup bread crumbs

3 tablespoons minced onion

1 (8 ounce) can jellied cranberry sauce

3/4 cup chili sauce

1 tablespoon brown sugar

1 1/2 teaspoons lemon juice

Preparation of Cocktail Meatballs

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.

Bake in preheated oven for 20 to 25 minutes, turning once.

In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. 

Add meatballs, and simmer for 1 hour before serving.

Chrissy's Sweet 'n' Sour Tomato Salad I chopped up the tomatoes and added some chopped cukes and red peppers. The leftovers I mixed with a little lettuce and it was still great.

Ingredients of Chrissy's Sweet 'n' Sour Tomato Salad

7 tomatoes

1 small yellow onion

1/2 cup white sugar

1/2 cup distilled white vinegar

1/2 cup vegetable oil

salt and pepper to taste

Preparation of Chrissy's Sweet 'n' Sour Tomato Salad

Thinly slice the tomatoes. 

Cut the onion in half through root end, then thinly slice into half-circles. 

In a large bowl, toss together tomatoes, onion, sugar, vinegar, oil, salt and pepper. 

You may adjust the amounts of vinegar and sugar according to your taste. Serve at room temperature.

Chocolate Cornstarch Pudding the recipe brought back a lot of memories. My grandmother made something very similar to this for her children, and then her grandchildren. Kids and adults will love it!

Ingredients of Chocolate Cornstarch Pudding

1/2 cup white sugar

3 tablespoons unsweetened cocoa powder

1/4 cup cornstarch

1/8 teaspoon salt

2 3/4 cups milk

2 tablespoons margarine or butter

1 teaspoon vanilla extract

Preparation of Chocolate Cornstarch Pudding

In a saucepan, stir together sugar, cocoa, cornstarch and salt. 

Place over medium heat, and stir in milk. 

Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. 

Remove from heat, and stir in margarine and vanilla. 

Let cool briefly, and serve warm, or chill in refrigerator until serving.

Chocolate Chip Pumpkin Bread the bread is absolutely delicious. I followed the original recipe and it turned out perfect. So moist and delicious, it's hard to stop eating. 

Ingredients of Chocolate Chip Pumpkin Bread

3 cups white sugar

1 (15 ounce) can pumpkin puree

1 cup vegetable oil

2/3 cup water

4 eggs

3 1/2 cups all-purpose flour

1 tablespoon ground cinnamon

1 tablespoon ground nutmeg

2 teaspoons baking soda

1 1/2 teaspoons salt

1 cup miniature semisweet chocolate chips

1/2 cup chopped walnuts (optional)

Preparation of Chocolate Chip Pumpkin Bread

Preheat oven to 350 degrees F (175 degrees C). 

Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.

In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. 

Blend in flour, cinnamon, nutmeg, baking soda, and salt. 

Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.

Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

Chocolate Chip Pancakes is Very Delicious I found this recipie yesterday and have eaten it four times since then. Very yummy and wonderful pancakes

Ingredients of Chocolate Chip Pancakes

2 cups all-purpose flour

1/4 cup sugar

2 tablespoons baking powder

1 teaspoon salt

2 eggs

1 1/2 cups milk

1/4 cup vegetable oil

1/2 cup miniature chocolate chips

CINNAMON HONEY SYRUP:

1 cup honey

1/2 cup butter or margarine, cubed

1 teaspoon ground cinnamon

Preparation of Chocolate Chip Pancakes

In a bowl, combine the flour, sugar, baking powder and salt. 

Combine eggs, milk and oil; add to dry ingredients and mix well. 

Stir in chocolate chips. Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. 

Turn when bubbles form on top; cook until second side is golden brown. Keep warm.

Combine the syrup ingredients in a 2-cup microwave-safe bowl. Microwave, uncovered, on high until butter is melted and syrup is hot, stirring occasionally. 

Serve with pancakes.

Chocolate Chip Cookie Ice Cream Cake I used Hershey chocolate syrup and I soften all the ice cream and spread it out smooth. When serving. I drizzled more chocolate sauce over the top of each slice.

Ingredients of Chocolate Chip Cookie Ice Cream Cake

1 (18 ounce) package small chocolate chip cookies

1/4 cup margarine, melted

1 cup hot fudge topping

2 quarts vanilla ice cream

1 cup whipped cream

12 cherries

Preparation of Chocolate Chip Cookie Ice Cream Cake

Crush half the cookies (about 20) to make crumbs. 

Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. 

Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.

Meanwhile, soften 1 quart of ice cream in microwave or on countertop. 

After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.

Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. 

Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

Chili Lime Chicken Kabobs are definitely more spicy than flavorful and come out very moist. I marinated these for six hours and skewered the chicken with red and green peppers, onions and cherry tomatoes.

Ingredients of Chili Lime Chicken Kabobs

3 tablespoons olive oil

1 1/2 tablespoons red wine vinegar

1 lime, juiced

1 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

cayenne pepper to taste

salt and freshly ground black pepper to taste

1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces

skewers

Preparation of Chili Lime Chicken Kabobs

In a small bowl, whisk together the olive oil, vinegar, and lime juice. 

Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. 

Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.

Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.

Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.