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1 31st January 15:57
duckie
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Posts: 1
Default ArcaMax Recipes 12/10/2004


ArcaMax Recipes 12/10/2004

Oysters Chesapeake
Tomato Tarragon Bisque
Oriental Cabbage Slaw
Deviled Crab Casserole
Emerald Ice Cream Parfaits

We hope you enjoy this menu that serves 6 to 8.
_______________________________________
Appetizer
_______________________________________

Oysters Chesapeake

12 oysters
12 oyster shells
1 cup flour
4 Tbsp. butter
4 Tbsp. dry white wine
2 Tbsp. lemon juice
2 Tbsp. shallots finely chopped
1 tsp. paprika
12 drops Tabasco
Salt and pepper

Flour, salt and pepper coat each oyster. Saute in butter until
lightly browned on both sides. Remove oysters and place in shells.
Add wine, lemon juice, shallots and paprika to the pan the
oysters were sauteed in and heat for several minutes stirring
constantly. Pour sauce over oysters and place 1 drop of Tabasco
on each oyster.

The Skinny: If you cannot tolerate wine, just leave it out or
substitute an equal measure of apple cider.
_______________________________________
Soup
_______________________________________

Tomato Tarragon Bisque

1 Tbsp. olive oil
2 cloves garlic, minced
2 Tbsp. fresh tarragon, finely chopped
3 - 4 tomatoes, chopped
2 cups chicken broth
1/2 tsp. salt
Fresh ground pepper
1 cup sour cream
Extra tarragon sprigs for garnish

Heat oil in a large pan and saute garlic for 1 minute, add
tarragon, tomatoes and stir for 2-3 minutes. Add chicken
broth and salt and pepper. Heat thoroughly over medium heat
for several minutes.

Stir in sour cream and pour into bowls, garnish with tarragon
sprigs and fresh ground pepper.

The Skinny: Use fat free chicken broth and light sour cream.
_______________________________________
Main Course
_______________________________________

Oriental Cabbage Salad

4 cups shredded green cabbage
4 cups shredded red cabbage
2 green onions chopped
1/3 cup vegetable oil
4 Tbsp. sugar
6 Tbsp. rice vinegar
1/4 cup sliced almonds
1/2 cup roasted sunflower seeds
2 pkgs. Ramen noodles dry and broken up
Salt and pepper to taste

Combine all ingredients except almonds and Ramen noodles in a large
bowl. Just before serving add almonds and noodles. Gently stir
and serve.

The Skinny: Use your favorite sugar substitute and the reduced
calorie Ramen noodles.

Deviled Crab Casserole

1 pound lump crabmeat
1 cup saltine crackers crushed
1 large celery stalk, diced
1 egg hard boiled and diced
1 cup mayonnaise
2 Tbsp. Worcestershire sauce
1 tsp. Old Bay Seasoning
1 tsp. dry mustard
1/2 tsp. curry powder
Lemon wedges

Combine all ingredients except lemon wedges in a large bowl. Place
mixture in a lightly greased casserole dish. Bake for 30 - 35 minutes
at 375 degrees. Squeeze lemon over casserole just before serving.

The Skinny: Use low fat mayo and you can also leave the egg out of
this dish.
_______________________________________
Dessert
_______________________________________

Emerald Ice Cream Parfaits

1/2 gallon vanilla ice cream
3/4 cup cream de menthe
1 8-oz. carton whipped topping
1/2 cup pecans chopped

Place 1 scoop of ice cream in a parfait glass or another clear
glass.


Drizzle 1 Tbsp. cream de menthe over ice cream and add another
scoop of ice cream and another Tbsp. of cream de menthe and top
with whipped topping and chopped pecans.

The Skinny: Use fat free yogurt in place of the ice cream and
fat free whipped topping.
_______________________________________
Grocery List
_______________________________________

12 oysters
12 oyster shells
1 cup flour
4 Tbsp. butter
4 Tbsp. dry white wine
2 Tbsp. lemon juice
2 Tbsp. shallots finely chopped
12 drops Tabasco
1 tsp. paprika
3 - 4 tomatoes
2 cloves garlic
2 cups chicken broth
1 cup sour cream
1 Tbsp. olive oil
6 stalks fresh tarragon
4 cups shredded green cabbage
4 cups shredded red cabbage
2 green onions chopped
1/3 cup vegetable oil
4 Tbsp. sugar
6 Tbsp. rice vinegar
1/4 cup sliced almonds
1/2 cup roasted sunflower seeds
2 pkgs. Raman noodles dry and broken up
1 pound lump crabmeat
1 cup saltine crackers crushed
1 large celery stalk
1 egg
1 cup mayonnaise
2 Tbsp. Worcestershire sauce
1 tsp. Old d Bay Seasoning
1 tsp. dry mustard
1/2 tsp. curry powder
3 lemons
1/2 gallon vanilla ice cream
3/4 cup cream de menthe
1 8-oz. carton whipped topping
1/2 cup pecans chopped

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