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  • Recipes from Alaskan Reel Affair Charters LLC
    water and then in seasoned flour mixture set aside Dipping Sauce Combine Olive Oil Anchovy Paste and Garlic in a skillet cook and stir over medium heat for about 1 minute Add Tomatoes Capers Lemon Juice and Wine bring to a boil and simmer until Tomatoes are cooked and mixture thickens Puree in blender or food processor Stir in Butter and season to taste Add Parsley if desired To Cook

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=1277 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    cup Whipping Cream 1 tablespoon finely grated Lemon Peel 1 2 teaspoon Salt 3 tablespoons chopped Fresh Cilantro Prepare pasta according to package directions drain Meanwhile heat a large skillet over medium high heat Add Oil and sauté Garlic for 1 minute or until just golden do not brown Add Chicken Broth and Lemon Juice bring to a boil Add Shrimp and cook until pink about 3 minutes Reduce heat

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=837 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    and Pepper to Taste 4 Dozen Hard Clams in the shell 1 Pound Srimp Peeled and Deveined Parsley for Garnish Heat Olive Oil in a large saute pan or skillet Add Peppers Onions Garlic and Sausage stir for one minute Add Clams Shrimp Hot Pepper Sauce Wine fresh Herbs and Red Pepper Cover and cook on medium high until Clams open about 4 to 5 minutes Remove Clam mixture to

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=237 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    pan until soft approximately 2 minutes Add Garlic and Chopped Seafood saute until Almost Done Remove from heat transfer mixture to a bowl and cool completely Once cool add next 8 ingredients and stir until combined Add Fresh Bread Crumbs and form into cakes that are 1 think Preheat a saute pan over medium high heat with enough Olive Oil to cover bottom of pan Cook Cakes on both sides

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=240 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    Olive Oil 2 Add the drained Tomatoes Parsley Bay Leaves Salt Pepper to saucepan 3 Simmer 5 minutes 4 Combine Tomato and Clam Liquids and add enough boiling water to make 3 cups and set aside 5 In a deep casserole arrange layers of Fish Clams Shrimp Crabmeat Scallops covering each layer with some of the Vegetable mixture and the white wine 6 Cover and simmer 10 minutes 7 Add

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=1065 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    chopped pecans 2 tbsp butter melted 3 4 c long grain rice uncooked 1 4 c chopped onion 1 8 tsp ground turmeric 1 c water 1 clove garlic minced 1 4 tsp crushed red pepper 2 tbsp butter melted 1 tbsp cornstarch Peel and devein shrimp Combine 1 2 cup broth and beer in a shallow dish add shrimp and scallops Cover and refrigerate 1 hour stirring seafood occasionally Saute pecans in 2 tablespoons butter in a saucepan over medium heat until pecans are browned Remove pecans with a slotted spoon set aside Add rice onion and turmeric to pan drippings cook over medium heat stirring constantly 1 minute Add remaining beef broth and water bring to a boil Cover reduce heat and simmer 20 minutes or until liquid is absorbed and rice is tender Stir in pecans Remove shrimp and scallops from marinade reserving marinade Cook seafood garlic and red pepper in 2 tablespoons butter in a skillet over medium heat 2 to 3 minutes or until seafood is done stirring frequently Add cornstarch to reserved marinade stirring well add to shrimp and scallops Bring to a boil cook 1 minute or until slightly thickened stirring constantly Serve

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=1312 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    Cook Onions Garlic and Tomatoes for 10 minutes Stir in Tomato Puree Herbes de Provence and White Wine Season to taste with Salt and Pepper cover and simmer for 10 minutes Transfer mixture to an electric blender and puree until smooth Transfer to a warmed serving bowl Ready the Fondue Clean Fondue Pot Pour in enough Court Bouillon or Stock to fill pan half or two thirds full Heat until

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=1080 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    Cooked 1 2 Cup Chopped Fresh Cilantro Melt Butter in heavy large skillet over medium high heat Add Ginger and Garlic and sauté until fragrant about 2 minutes Add Curry Powder stir 1 minute Add Shrimp Scallops and Green Onions Sauté just until Shrimp turn pink about 4 minutes Add Cream and Lemon Peel Simmer until shrimp and scallops are just opaque in center and sauce thickens slightly about 5

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=463 (2016-04-25)
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