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  • Recipes from Alaskan Reel Affair Charters LLC
    ounces ricotta cheese 1 egg black pepper 6 cups shredded Italian cheese blend DIRECTIONS Preheat oven to 350 degrees F 175 degrees C 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 Heat oil in a large saucepan over medium heat Sautee garlic and mushrooms until tender Pour in 2 jars Alfredo sauce Stir

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=1349 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    2 Or 3 cloves optional 1 small bay leaf dash dried leaf thyme crumbled salt and white pepper to taste nutmeg to taste In a medium heavy saucepan melt butter over low heat When butter starts to foam add the flour all at once mixing well with a wooden spoon Cook over low heat 3 to 4 minutes stirring constantly to incorporate and cook flour Remove pan from heat and let stand up to 15 minutes Meanwhile in a medium saucepan scald milk heating it until just below boiling point Return saucepan with roux to medium low heat Add all of the scalded milk at once to avoid the formation of lumps Simmer stirring gently with a wire whisk or wooden spoon Add studded onion bay leaf and thyme sprig Cook stirring over low heat 15 to 20 minutes until smooth and thickened Strain sauce through fine mesh strainer Add salt white pepper and nutmeg to taste Makes about 2 cups Pasta Dough 4 Cups Unbleached Flour 5 Extra Large Eggs Pinch of Salt For The Spinach Layer 1 Pound Fresh Spinach Washed And Dried 1 Tablespoon Olive Oil 1 Clove Garlic Finely Chopped Salt Pepper For The Seafood Layer 1 Pound Shrimps Cleaned And Deveined 1 Pound Scallops Washed And Dried 1 6oz Salmon Steak Or Fillet 2 Tablespoons Butter 2 Tablespoons Oil Extra 2 Tablespoons Butter To Grease The Lasagne Pan 1 2 Cup Romano Cheese Grated 1 Cup Freshly Grated Mozzarella or Fontina Cheese Salt Pepper To make the pasta follow the directions in Making Pasta at Home Part One and Part Two After rolling cut into 12 inch long strips Precook in boiling water for 30 seconds then place in ice water Dry and set aside on clean kitchen towels To make the sauce cook the

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=1348 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    Tablespoon Freshly Ground Nutmeg Freshly Ground White Pepper Salt Milk Lightly poach the fish in the Court Bouillon until opaque Remove the fish and reserve the liquid Cook the Mushrooms Green Onions and Garlic in the Butter until tender Blend in the Flour Nutmeg and White Pepper and Salt to Taste Add the Milk and reserved liquid all at once Stir constantly until well blended Cook over low heat until

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=452 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    cheese or more to taste Salt and Pepper to taste 1 2 Pound Dry Fettucini Cooked and Drained Melt Butter until bubbly add Cream and Parmesan Cheese cook on medium heat stirring constantly until smooth Add Seafood and Seasoning and heat about 5 minutes Pour over cooked Fettucini and toss Add more Parmesan Cheese as desired Serves 4 main dishes or 8 side dishes Alaska Salmon Halibut Fishing Trips Alaska

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=115 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    White Wine 2 Lbs Linguine Saute the Diced Tomatoes and Pureed Garlic in Olive Oil for 5 minutes add the Herbs and the stock Let this reduce for 10 minutes and then add the Wine and Seafood Simmer until the Mussels pop open then remove the Seafood and keep it warm Arrange the Linguine in pasta bowls Ladle the Sauce on and arrange the Seafood on top Garnish with fresh

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=1053 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    Crumbs on a plate Scrape the mixture into a mixing bowl and add the Fish Parsley Chives Salt and Pepper Using 2 forks mash the Fish into the mixture Drop tablespoon dollops of the mixture into the Bread Crumbs Roll each dollop in Bread Crumbs then between the palms of your hands to form balls Set Croquettes aside on a plate while making the rest Fill a medium sized cast iron or other heavy skillet with a 1 1 2 inch depth of Oil and place over medium heat on the stove Heat the oil to frying temperature 350F When the Oil is hot enough for frying a droplet of Water will dance across the surface of the hot Oil and evaporate Drop Croquettes carefully into the hot oil Fry Croquettes in batches if necessary without crowding the skillet until golden brown about 3 minutes Using a slotted spoon remove Croquettes from the Oil as they are done and drain on paper wels Place a linen napkin on a platter and arrange the Croquettes in a pile Serve immediately and accompany with Tomato Mayonnaise To freeze the mixture Place croquettes on a lightly oiled cookie sheet and place in the

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=788 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    Salt to Taste Pinch of Curry Powder Mix Butter and Flour in a saucepan Melt together and add Milk until a creamy sauce is made Add Garlic Powder Salt Curry Powder Then add Seafood to the Creamy Sauce Simmer all ingredients for half an hour adding Milk as needed to prevent thickness Serve in soup Bowl with Bread and Butter and a Salad on the side Alaska Salmon Halibut Fishing

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=301 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    10 minutes stir in Crabmeat remove from heat set aside Cover Shrimp Scallops and Halibut with water bring to a boil simmer for 3 minutes drain reserving 1 2 cup of the cooking liquid set the Seafood aside Melt 1 4 cup Butter stir in 1 4 cup Flour cook for 1 minute stir in Milk and reserved cooking liquid cook over medium heat stirring constantly until the mixture is

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=576 (2016-04-25)
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