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Shrimp Diablo Tortellini
My latest creation. I like spicy food, love shrimp and cheese tortellini but don't like a lot of sauce drowning out the flavor's so I put this together and it's a hit with the roommates.
Ingredients
12 oz shelled and deveined medium shrimp, no tails
10 oz cheese tortellini, cooked as directed on pkg.
9 Roma tomatoes
1/2 a large sweet onion
1/2 a red bell pepper
1/2 a green bell pepper
1/2 a yellow bell pepper
3 cloves garlic, peeled
4 sticks celery
2 Tbsp extra virgin olive oil
1 Tbsp fresh parsley, minced
1 Tbsp dry basil
1 tsp dry oregano
1 medium dried New Mexico Chili Pod, rough chopped
1/4 tsp salt
1/4 tsp pepper
1 Tbsp Sriracha (optional for more heat)
10 oz cheese tortellini, cooked as directed on pkg.
9 Roma tomatoes
1/2 a large sweet onion
1/2 a red bell pepper
1/2 a green bell pepper
1/2 a yellow bell pepper
3 cloves garlic, peeled
4 sticks celery
2 Tbsp extra virgin olive oil
1 Tbsp fresh parsley, minced
1 Tbsp dry basil
1 tsp dry oregano
1 medium dried New Mexico Chili Pod, rough chopped
1/4 tsp salt
1/4 tsp pepper
1 Tbsp Sriracha (optional for more heat)
Directions
Boil, peel, core and mince the tomatoes reserve the juices for the sauce and set aside. Dice onion and bell peppers into 1/2 inch piece's and place it into a large bowl, mince the garlic and add it to the bowl, thinly slice the celery and add it to the bowl then add olive oil, parsley, basil and oregano, mix it until everything is evenly coated, preheat the oven to 400° for about 10 minute's then cover a cookie sheet with foil and spread the veggies into a single layer and place the cookie sheet on the center rack, roast this for 20-30 minutes or until the bell peppers are tender.
After roasting the veggies put them into a stew pot over medium heat, add the tomatoes with the juice, chopped chili, salt, pepper, Sriracha and shrimp. Stir and cook until the shrimp are pink then cook the tortellini as directed on the pkg. Serve with fresh grated mozzarella.
After roasting the veggies put them into a stew pot over medium heat, add the tomatoes with the juice, chopped chili, salt, pepper, Sriracha and shrimp. Stir and cook until the shrimp are pink then cook the tortellini as directed on the pkg. Serve with fresh grated mozzarella.
Notes
I updated this recipe cause I found that it dried out if you mix the tortellini into the Shrimp Diablo.
For mild spicy heat adjust the chili to taste and don't add Sriracha.
Prep Time: 30 minutesFor mild spicy heat adjust the chili to taste and don't add Sriracha.
Cook Time: 30 minutes
Total Time: 60 minutes
Number of Servings: 6
Yield: 6-8 servings
Style: European, Italian
Indian Food
Indian Food
Ingredients
Indian Food
Directions
Indian Food
Notes
Indian Food
Prep Time: 2 hoursCook Time: 60 minutes
Total Time: 3 hours
Number of Servings: 4
Yield:
Style: Indian
fish Cakes
I got this recipe from my mother who created it herslef ! She changed it a few times but the way it's done now makes them absoluty gorgeous! So crunchy on the outside and soft and delicious on the inside! You must give them a go!
Ingredients
X 3 tins of red salmon ( you can use fresh salmon , but the juice from the tin really helps to not make them dry )
X2 smoked coley ( or any smoked fish of your choice )
X6 medium size potatoes
X2 spring onions
salt and pepper
paprika
*for batter
X3 eggs
250g of flour
250g of bread crumbs
2litres of sunflower oil
X2 smoked coley ( or any smoked fish of your choice )
X6 medium size potatoes
X2 spring onions
salt and pepper
paprika
*for batter
X3 eggs
250g of flour
250g of bread crumbs
2litres of sunflower oil
Directions
Peel and steam your potatoes
Fry coley on hot pan with olive oil for 3 mins in each side
Get a large bowl and when potatoes and fish are done put into bowl
Add the tinned salmon
Half tspoon of salt and full teaspoon of pepper
Half tspoon of paprika
Chopped onions really small and add
Mash together untill well combined
Pour oil into a saucepan and bring to the boil, then simmer
Get three seperate plates and put flour eggs and bread crumbs on each
Get hand full of fish mixture and make into size you wish , roll in hand tightly and firm
Rollin flour and shake gently
Roll in egg and shake gently
Roll in breadcrumbs shake gently
When all fish cakes are prepared
add three at a time to oil
leave for 5/6 mins untill golden brown
Best served with sweet chilli sauce and some salad !
Fry coley on hot pan with olive oil for 3 mins in each side
Get a large bowl and when potatoes and fish are done put into bowl
Add the tinned salmon
Half tspoon of salt and full teaspoon of pepper
Half tspoon of paprika
Chopped onions really small and add
Mash together untill well combined
Pour oil into a saucepan and bring to the boil, then simmer
Get three seperate plates and put flour eggs and bread crumbs on each
Get hand full of fish mixture and make into size you wish , roll in hand tightly and firm
Rollin flour and shake gently
Roll in egg and shake gently
Roll in breadcrumbs shake gently
When all fish cakes are prepared
add three at a time to oil
leave for 5/6 mins untill golden brown
Best served with sweet chilli sauce and some salad !
Notes
You can add what fish you like but try have more potato than fish
You can add other spices or herbs like parsley of you want
try and taste many times to get the cake for you!!
Prep Time: 30 minutesYou can add other spices or herbs like parsley of you want
try and taste many times to get the cake for you!!
Cook Time: 30 minutes
Total Time: 60 minutes
Number of Servings: 8
Yield: 6-8 serving , depending on size
Style: European, UK and Ireland
Trini' Saltfish Buljol (stewed salted cod fish)
This is one of the historically popular foods of my county, and it is 'mimicked' throughout the Southern Caribbean. It is very tasty, easy to make and usually eaten with ground provisions, fried bakes/stove-top roasted bakes/oven-baked coconut bakes, 'sada' roti or even rice. "Bakes" are special breads (African heritage), and "Sada" (East indian heritage) is similar to pita bread.
NB. Several recipes like this can be found online.
Ingredients
1/2 lb boneless salted cod fish
1 cup tomatoes (freshly chopped)
1/3 cup onion (freshly chopped)
2-3 cloves of garlic (freshly chopped)
1/3 cup sweet peppers (freshly chopped)
1/3 cup carrots (freshly chopped)
1/3 cup pimento/chilli peppers (freshly chopped)
freshly ground black pepper (to taste)
3-4 tbsp Olive oil
Parsley (to garnish)
A few slices of Avocado (to complement)
1 cup tomatoes (freshly chopped)
1/3 cup onion (freshly chopped)
2-3 cloves of garlic (freshly chopped)
1/3 cup sweet peppers (freshly chopped)
1/3 cup carrots (freshly chopped)
1/3 cup pimento/chilli peppers (freshly chopped)
freshly ground black pepper (to taste)
3-4 tbsp Olive oil
Parsley (to garnish)
A few slices of Avocado (to complement)
Directions
1. Boil the fish until it's cooked, then shred into small pieces.
2. In a medium sized pot/pan, heat Olive oil on a low temperature before adding in all of the ingredients except the fish. Let them sauté (covered) at a medium temperature until almost fully cooked.
3. Add in the shredded fish and stir everything together. Add a little water, if more moisture is needed.
4. Let the contents simmer (covered) at the same temperature, for about 3 minutes.
5. Remove from heat and allow to cool for about 5 minutes.
2. In a medium sized pot/pan, heat Olive oil on a low temperature before adding in all of the ingredients except the fish. Let them sauté (covered) at a medium temperature until almost fully cooked.
3. Add in the shredded fish and stir everything together. Add a little water, if more moisture is needed.
4. Let the contents simmer (covered) at the same temperature, for about 3 minutes.
5. Remove from heat and allow to cool for about 5 minutes.
Notes
a. Serve with bread, rice or any of the other sides mentioned previously.
b. Complement with a few slices of Avocado, and garnish with a few sprigs of Parsley.
Prep Time: 7 minutesb. Complement with a few slices of Avocado, and garnish with a few sprigs of Parsley.
Cook Time: 7 minutes
Total Time: 15 minutes
Number of Servings: 4
Yield: As much as you want, based upon the size of your serving.
Style: Latin American, Caribbean
Homemade Salmon Patties
It's my own recipe I've used for years and never heard any complaints as yet.
As you can obviously tell I have three cooling in the baking pan and three more patties cooking on the right side.
Ingredients
Depending on the size of patties that you want I generally use two cans of Salmon crumble saltine crackers and add two to three eggs.
Directions
Drain two cans of the salmon into a bowl,Crumble some saltine crackers in your hands and drop them over the salmon.Also if you like you may also use bread crumbs instead.
Then I use three jumbo size eggs to which I also add in the bowl.
Then I use both my hands to blend the mixture together.
Then I either spray some No Stick cooking spray or maybe some butter instead in a frying pan.
Then I grab about a half of handful of mixture and form it into patties and fry them about 5 to 10 minutes until golden brown.
Prep Time: 60 minutesThen I use three jumbo size eggs to which I also add in the bowl.
Then I use both my hands to blend the mixture together.
Then I either spray some No Stick cooking spray or maybe some butter instead in a frying pan.
Then I grab about a half of handful of mixture and form it into patties and fry them about 5 to 10 minutes until golden brown.
Cook Time: 60 minutes
Total Time: 2 hours
Number of Servings: 8
Yield: Each can usually yields about four patties.
Style: American
Quick and Easy Paella
Paella is one of those recipes that can be easily cooked at home but always brings back memories of sunny holidays in Spain or Italy....
Ingredients
About three cups of paella rice ( or arborio if more readily available)............ 2 pints of fish or chicken stock......(also a glass of white wine, if desired)......finely chopped large onion............3 cloves of garlic chopped........any fish of your choice preferably cod or hake which is easier to cut in large chunks that will hold their shape.......bag of frozen king prawns as fresh ones can be awfully expensive.......a large amount of fresh mussels which are inexpensive.....cup of frozen garden peas......a few threads of saffron, if available.....(overated as a flavour in my book).......lots of chopped parsley and lemon juice.....
Directions
Gently fry the chopped onion and garlic in three tablespoons of olive oil until onion is translucent........heat up the fish or chicken stock......three or four stock cubes stirred into boiling water can also be used........ pour the rice into the pan and coat thoroughly with the oil......start pouring in the stock little by little until it has been absorbed by the rice.....stirring continiously is important......at this point pour in the white wine, if using......turn heat down low and gently fold in the white fish, prawns, peas and saffron, if using........these will only take about 5 minutes to cook with the heat of the rice.......season with lots of black pepper and a little pink salt.......finally top with the mussels which should have been thoroughly de-bearded and cleaned.....discard any that have opened before adding the rest to the pan.......making sure heat is at it's lowest put the lid on and leave for about 10 minutes until mussels have opened........sprinkle with lots of lemon juice and parsley....leave the pan in the centre of your table and people can help themselves!.... Delicious!...
Notes
It's worth the bit of bother to cook this as you will be transported back to when you were soaking up the sun on your hols!!!!
Prep Time: 15 minutesCook Time: 60 minutes
Total Time: 1 hours, 15 minutes
Number of Servings: 6
Yield: 6-8 approx
Style: European, Spanish
Fish crumb mixture(Fish and Chips)
Its idea inspired by all crappy fish and chips I had over years and felt this actually tastes better gives that crispy taste without over cooking it.
For dorito lovers and people who like taste of something crunchy this might be something for you.
Ingredients
Fish: Cod, Catfish(deboned), trout(deboned) pretty much any kind fish that white kind and has quick to crisp texture.
Option 1:
Texture: Panko wheat or normal white bread type.
spices You want to use oregano & Thyme
Mystery texture for this would peanut grounded by mortar(if ppl your cooking for have peanut allergies I recommend coconut, or cashews)
egg wash
flour: I used spelt flour
oil: we only have canola for frying.
Option 2:
Texture: (we had no panko) so I used Breadcrumbs
Spices were not many use and everyone all grumpy so I used sea salt and vinegar chips...you crush them up.
Spices I recommend using parsley if you have it fresh.
Egg wash
Flour: spelt flour
canola oil for frying
Sweet potatoes circles for sides
Dorito option: Since corn chip I don't see why not.
Texture, you don't need add panko..to it. be sure to make certain family members can handle it...be considerate of those other ppl
breadcrumbs is something you have consider.
no spice needed
egg wash
flour: garbanzo bean flour or rice flour
oil
Eggs depends on your fish batch, it could 2 eggs and some water to make certain it like egg slurry or not add water.
For fresh fries recommendation would be:
Broccoli stock, carrots, beets, radish, Sweet Potatoes not sure Chards would taste good in that form crispy fried.
You have flour and egg wash them with different breadcrumbs/ sea salt and herb mixture your choice.
I got down vote from two people but I am pretty certain it would tasted delicious.
Option 1:
Texture: Panko wheat or normal white bread type.
spices You want to use oregano & Thyme
Mystery texture for this would peanut grounded by mortar(if ppl your cooking for have peanut allergies I recommend coconut, or cashews)
egg wash
flour: I used spelt flour
oil: we only have canola for frying.
Option 2:
Texture: (we had no panko) so I used Breadcrumbs
Spices were not many use and everyone all grumpy so I used sea salt and vinegar chips...you crush them up.
Spices I recommend using parsley if you have it fresh.
Egg wash
Flour: spelt flour
canola oil for frying
Sweet potatoes circles for sides
Dorito option: Since corn chip I don't see why not.
Texture, you don't need add panko..to it. be sure to make certain family members can handle it...be considerate of those other ppl
breadcrumbs is something you have consider.
no spice needed
egg wash
flour: garbanzo bean flour or rice flour
oil
Eggs depends on your fish batch, it could 2 eggs and some water to make certain it like egg slurry or not add water.
For fresh fries recommendation would be:
Broccoli stock, carrots, beets, radish, Sweet Potatoes not sure Chards would taste good in that form crispy fried.
You have flour and egg wash them with different breadcrumbs/ sea salt and herb mixture your choice.
I got down vote from two people but I am pretty certain it would tasted delicious.
Directions
Sides Must cooked before you make fish:
flour, egg, breadcrumb =processing to whatever side you choose.
I was thinking make Japanese version potato croquettes or simple fries
Fish
1: Lets not forget to wash the fish and clean the fish before if fresh caught fish this step to take, if you got from store clean your hands...and prepare to handle tasty food. I was thinking to make sushi with cod. it was so nice..that just me thinking it. But here we go you should probably not use small knife unless you like chopping things with small thing and like touch fish. carving it something like doing or you had bad day go ahead. But if your those types who don't like doing that use big knife and be careful to make equal portions for everyone...don't make fist size chunks if frying it won't cook evenly, or making easier to flour roll too.
Advice set up your bowels in line so you can be sure not miss your step, so bowl one before cutting board should flour set up, bowel two should be egg wash, bowel three should be breadcrumbs. and final it should be plate or cookie sheet whichever works for you for final landing zone for fish to cooked and fried.
2: it gets easy after first process of making them if you have make adjustment it might be easier if notice some pieces are bigger and aren't cut properly might be good idea go back and re-adjust it. so easier for people eat it rather them blobs of flesh. overcooking makes rubber food and not good eat.
3: roll in flour, dip in egg-wash get all side then roll it again into bread crumbs then set to aside on plate ready for frying.
flour, egg, breadcrumb =processing to whatever side you choose.
I was thinking make Japanese version potato croquettes or simple fries
Fish
1: Lets not forget to wash the fish and clean the fish before if fresh caught fish this step to take, if you got from store clean your hands...and prepare to handle tasty food. I was thinking to make sushi with cod. it was so nice..that just me thinking it. But here we go you should probably not use small knife unless you like chopping things with small thing and like touch fish. carving it something like doing or you had bad day go ahead. But if your those types who don't like doing that use big knife and be careful to make equal portions for everyone...don't make fist size chunks if frying it won't cook evenly, or making easier to flour roll too.
Advice set up your bowels in line so you can be sure not miss your step, so bowl one before cutting board should flour set up, bowel two should be egg wash, bowel three should be breadcrumbs. and final it should be plate or cookie sheet whichever works for you for final landing zone for fish to cooked and fried.
2: it gets easy after first process of making them if you have make adjustment it might be easier if notice some pieces are bigger and aren't cut properly might be good idea go back and re-adjust it. so easier for people eat it rather them blobs of flesh. overcooking makes rubber food and not good eat.
3: roll in flour, dip in egg-wash get all side then roll it again into bread crumbs then set to aside on plate ready for frying.
Notes
www.geniuskitchen.com/recipe/fish-and-chips-211432 <- general idea of fish and chips recipe
www.goodhousekeeping.com/uk/food/cookery-videos/a657161/how-to-pan-fry-fish-fillets/<-general what to do normally to make inspiration idea of your own recipe.
Normally this my recipe I made of my own, Doritos is something I suggest to you try.
First option I had put some cod in deep freeze because I was concerned out for my mother handling frying option. She wanted me to prepare the food and she wanted to do the rest.
Prep Time: 15 minuteswww.goodhousekeeping.com/uk/food/cookery-videos/a657161/how-to-pan-fry-fish-fillets/<-general what to do normally to make inspiration idea of your own recipe.
Normally this my recipe I made of my own, Doritos is something I suggest to you try.
First option I had put some cod in deep freeze because I was concerned out for my mother handling frying option. She wanted me to prepare the food and she wanted to do the rest.
Cook Time: 15 minutes
Total Time: 30 minutes
Number of Servings: 4
Yield: 10 pieces
Style: American, West Coast
Oven-Baked Fish with Bread Crumbs (Peixe frito com migas)
Easy and tasty
Ingredients
400g/14oz skinless white fish fillets (such as cod, haddock or pollock)
Bread crumbs. 40g/1½oz bread (approximately 4-5 thick slices).
Butter, parsley, dill, tarragon, salt, and pepper.
Bread crumbs. 40g/1½oz bread (approximately 4-5 thick slices).
Butter, parsley, dill, tarragon, salt, and pepper.
Directions
To make the fresh bread crumbs, take 4-5 slices of white bread, crusts removed and place them in a food processor. Pulse until mixture resembles coarse crumbs. Mix the bread crumbs with 3/4 stick of melted butter. Season each fillet moderately all over with salt and pepper.
Mix bread crumbs, butter, parsley, dill, tarragon, salt, and pepper in a bowl with a fork until crumbly. Sprinkle evenly over cod. Bake in the preheated oven until fish flakes easily with a fork and the crust is golden and crunchy, about 20 minutes.
Mix bread crumbs, butter, parsley, dill, tarragon, salt, and pepper in a bowl with a fork until crumbly. Sprinkle evenly over cod. Bake in the preheated oven until fish flakes easily with a fork and the crust is golden and crunchy, about 20 minutes.
Notes
Fish fillets make a perfect baked fish recipe.
This recipe is great for all types of fish.
Prep Time: 10 minutesThis recipe is great for all types of fish.
Cook Time: 20 minutes
Total Time: 30 minutes
Number of Servings: 4
Yield: 4-6 servings
Style: European, Portuguese
Fish mornay
A delicious creamy, buttery fish mornay is a tasty comfort dish, and these individually sized portions are great for families.
Ingredients
40 g butter
¼ cup plain flour
2 cups milk
1 cup grated extra tasty cheese
750 g boneless white fish fillets
100 g mixed salad leaves
¼ cup plain flour
2 cups milk
1 cup grated extra tasty cheese
750 g boneless white fish fillets
100 g mixed salad leaves
Directions
Very lightly fry or grill fish fillets and dice
Melt butter in a saucepan over ?a medium heat. Add plain flour. Cook, stirring, for 1 minute. Remove from heat.
Gradually stir in milk. Simmer, whisking occasionally, for about 5 minutes, or until boiling and thickened. Whisk in ?½ cup grated Tasty cheese. Season.
Cut fish fillets into 3cm pieces. Stir into sauce. Divide among four ovenproof dishes (2-cup capacity). Sprinkle with another ½ cup grated Tasty cheese.
Cook in a hot oven (200C) for about 20 to 25 minutes, until fish is cooked. Serve with salad leaves, potatoes or other vegetables
Melt butter in a saucepan over ?a medium heat. Add plain flour. Cook, stirring, for 1 minute. Remove from heat.
Gradually stir in milk. Simmer, whisking occasionally, for about 5 minutes, or until boiling and thickened. Whisk in ?½ cup grated Tasty cheese. Season.
Cut fish fillets into 3cm pieces. Stir into sauce. Divide among four ovenproof dishes (2-cup capacity). Sprinkle with another ½ cup grated Tasty cheese.
Cook in a hot oven (200C) for about 20 to 25 minutes, until fish is cooked. Serve with salad leaves, potatoes or other vegetables
Notes
For more portions increase the amount of ingredients accordingly
This recipe is…
Nut-free Egg-free Pregnancy-safe
Prep Time: 15 minutesThis recipe is…
Nut-free Egg-free Pregnancy-safe
Cook Time: 25 minutes
Total Time: 50 minutes
Number of Servings: 1
Yield:
Style: American, West Coast
online today!
Teriyaki Salmon
The recipe is from JUST ONE COOKBOOK
Ingredients
1 middle section of salmon fillet skin on weight 330-350g. Cut into 3 long strips
Little salt and ground black pepper
3/4 Tb flour
1/2 Tb cooking oil and 3/4 Tb butter
1 Tb sake
Teriyaki Sauce (stir until sugar dissolves):
1 Tb sugar
1 Tb sake
1 Tb mirin
1 1/2 Tb light soy sauce
Toasted sesame seeds and chopped spring onion for garnish (opt)
Little salt and ground black pepper
3/4 Tb flour
1/2 Tb cooking oil and 3/4 Tb butter
1 Tb sake
Teriyaki Sauce (stir until sugar dissolves):
1 Tb sugar
1 Tb sake
1 Tb mirin
1 1/2 Tb light soy sauce
Toasted sesame seeds and chopped spring onion for garnish (opt)
Directions
1. Dry the salmon strips with paper towels and season lightly with salt and black pepper.
2. While you heat the oil with butter, dust all sides of salmon strips with flour.
3. When the oil is hot enough, add salmon, skin down, fry until golden and crisp. Adjust the heat don’t let them burn, 1-2 minutes.
4. Flip them over and and 1 Tb sake, close the lid. Off the heat and allow it to cook on its own. After 3 minutes, lift up the salmon to a plate.
5. Add sauce to the pan and heat over medium heat until thickened to a thin coating consistency.
6. Return salmon to the pan, turn them to coat with the sauce.
7. Remove pan from heat. Sprinkle with sesame and spring onion. Serve on rice.
2. While you heat the oil with butter, dust all sides of salmon strips with flour.
3. When the oil is hot enough, add salmon, skin down, fry until golden and crisp. Adjust the heat don’t let them burn, 1-2 minutes.
4. Flip them over and and 1 Tb sake, close the lid. Off the heat and allow it to cook on its own. After 3 minutes, lift up the salmon to a plate.
5. Add sauce to the pan and heat over medium heat until thickened to a thin coating consistency.
6. Return salmon to the pan, turn them to coat with the sauce.
7. Remove pan from heat. Sprinkle with sesame and spring onion. Serve on rice.
Notes
Popular is chicken teriyaki and mackerel fillets I ate at takeout restaurants. This recipe serves one to two
Prep Time: 30 minutesCook Time: 10 minutes
Total Time: 30 minutes
Number of Servings: 2
Yield:
Style: Asian, Japanese
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