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Steamed Okra
Posted by Lori Ross - This has been viewed 193 times and there are 0 comments
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Recipe by Lori Ross
Leaving the fresh okra whole, trim top stem from okra. Place one layer of okra in microwave safe dish with 2 tablespoons water. Cover with plastic wrap. Microwave for 2-3 minutes on high.* Drain and place in bowl. Serve with lemon and soy sauce for dipping. Eat!
if your okra is large, you may have to cook longer...try one minute increments. I have never tried this with frozen okra but I am sure it would work well to microwave once defrosted.

Pan Fried Okra
Posted by Lori Ross - This has been viewed 194 times and there are 0 comments
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Recipe by Lori Ross
1 pound of small okra pods, cut into 1/2 inch slices
1/4 cup of cooking oil or more if cooking multiple batches
3/4 cup of all purpose cornmeal
1/4 cup of all purpose flour
Kosher salt, freshly cracked black pepper and Old Bay seasoning (optional), to taste

Rinse okra in a colander and let drain. Heat 1/4 cup of the oil in a cast iron skillet (ideally) or frying pan over medium high heat. Combine the cornmeal, flour, salt and pepper and Old Bay seasoning, if using, in a plastic bag or medium sized bowl.
Toss the okra to coat evenly and tra...... Read More

Oven Baked Okra
Posted by Lori Ross - This has been viewed 201 times and there are 0 comments
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Recipe by Lori Ross
1 cup yellow cornmeal
1/2 cup panko or other bread crumbs
1 tbsp kosher salt
1/2 tsp fresh ground black pepper
1/2 tsp crushed red pepper
2 eggs, lightly beaten
1 lb fresh okra pods, trimmed and cut into 3/4 inch slices
Preheat oven to 375 degrees. Combine cornmeal, panko bread crumbs, 1/2 tsp salt, black pepper, and red pepper in a shallow dish; set aside. Beat eggs with a whisk in large bowl. Add okra to eggs and toss to coat.Dredge okra in cornmeal/crumb mixture. Place okra in a shallow pan coated with cooking spray. Sprink...... Read More

Saucy Zucchini
Posted by Members - This has been viewed 286 times and there are 0 comments
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Recipe by BoatUS Member Susan Johnston, Paducah, KY
1 lb. unpared, zucchini, thinly sliced (about 4 cups)
2 medium onions, chipped
2 tbsp oleo (or margarine)
2 tbsp flour
1 tsp each salt and pepper
1 cup milk
1 cup sour cream
1/2 cup shredded cheddar cheese (sharp)
1/2 cup buttered crumbs (or corn flakes)
Cook zucchini and onions until tender in a small amount of water. In another saucepan, melt butter and blend in the flour. Add milk at once and stir. Let mixture thicken and bubble over medium heat. Fold in sour cream. Combine sauce and cooked (drained) zucchini. Place in a baking di...... Read More

Carob Bread
Posted by Members - This has been viewed 2183 times and there are 0 comments
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A member recipe by Ann S. Hutchins, North Palm Beach, FL " Algorithm"
A nutritious bread that can be served anytime.
1/2 cup carob powder
2 tsp vanilla or maple extract
1/2 cup apple juice
1/3 cup oil
2 eggs
3/4 cup mashed banana
1 3/4 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 cup chopped nuts
Combine carob powder, eggs, and mashed banana in a bowl and beat. Add juice, oil, and extract. Beat. Add flour, baking powder, and baking soda. Mix just enough to combine ingredients. Add nuts. Spoon into an oiled and floured 4 1/2" x 8 1/2" loaf pan...... Read More

Snowblower
Posted by Members - This has been viewed 3142 times and there are 1 comments
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Snowblower
A recipe by Mrs. Jack H. Mumaugh, Vienna, WV "Mijee Lou"
1 quart Cranapple Juice
1/4 tsp ground cloves
2 cinnamon sticks
1/3 cup rum
6 lemon slices
Simmer mixture 10 minutes. Pour into mugs.

Sailor’s Stew
Posted by Members - This has been viewed 3314 times and there are 0 comments
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by Elaine M. Meigs, Brewster, MA
3 cans oyster stew
pinch of thyme
2 large cans evaporated milk
pinch of cayenne
1/2 lb scallops
chopped chives
1/2 lb medium shrimp (cooked)
1 lb fillet of flounder or other lean fish, diced
1/2 lb lobster meat (cooked)
In large saucepan, combine oyster stew with milk. Heat, but do not boil. Add the seafood and fish. Heat until fish is thoroughly cooked. Add thyme and cayenne. Garnish with chives. Serves 6.

Crab and Asparagus Benedict
Posted by Members - This has been viewed 4278 times and there are 0 comments
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by Betty L. Kelly, Lusby, MD
1 can (6 oz.) crabmeat
1 can asparagus spears
1 staulk of celery (chopped fine
2 slices of American cheese
1/4 cup mayonnaise
2 English muffins
2 tsp lemon juice
paprika
dash of seafood seasoning
Mix celery, mayonnaise, lemon juice and seasoning, Gently toss in the crabmeat. Split muffins in half and butter. Fry lightly in a heavy skillet over medium heat. Lower heat and turn over the muffins and top each with asparagus spears. Cover them with crabmeat mixture. Cut the cheese slices diagonally into fourths, put two triangles on top of the crabmeat and spri...... Read More

Peanutty Chocolate Squares
Posted by Members - This has been viewed 3477 times and there are 0 comments
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by Pamela Maw, St. Thomas, Ontario, Canada
1 can sweetened condensed milk
2/3 cup peanut butter
2 1/2 cups chocolate wafer crumbs
1 cup chocolate chips
1 cup flaked coconut
Combine sweetened condensed milk and peanut butter. Stir in crumbs, coconut, and chips; mix well. Lightly grease a pan and press mixture into it. Store in the ice-box for an hour and cut into serving pieces.

Asparagus Seashore
Posted by Members - This has been viewed 6631 times and there are 0 comments
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by Jerri Berkley, Johnson Creek, WI " Time Out"
2 pkgs. frozen asparagus, cooked as directed
1 pckg. fresh frozen shrimp, cooked as directed as drained or 1 can (10 oz) shrimp
dash paprika
1 can cream of shrimp soup
3 oz pckg. cream cheese
1/2 cup buttered croutons (seasoned)
Blend soup and cream cheese. Add shrimp. Pour over asparagus in casserole. Top with croutons. Sprinkle with paprika. Bake at 350 degrees for 1/2 hour or until heated through. Serves 6 -8. May be made ahead and refrigerated until read to bake.

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