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  • Recipes from Alaskan Reel Affair Charters LLC
    grated Sharp Cheddar Cheese 1 6 ounce container fried Onion Rings Preheat oven to 350 F 175 C In a large bowl combine the Soup Milk and Mayonnaise Stir until smooth Stir in the Crab Meat Shrimp and uncooked Noodles Spoon into an ungreased 9 x 12 inch baking dish Sprinkle top with Cheese Bake covered for 35 minutes Uncover and sprinkle Onion Rings over the top Return to oven

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=839 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    1 8 Teaspoon Salt 1 8 Teaspoon Pepper 32 Gyoza potsticker Wrappers Vinaigrette 1 Cup Olive Oil 1 4 Cup White Wine Vinegar 1 4 Cup Fresh Lemon Juice 2 Tomatoes Peeled Seeded Diced 3 Ounces Snow peas cut into Strips 1 Celery Stalk cut into Strips 3 Tablespoons Minced Fresh Chives Available at Asian markets and in the refrigerated section of many supermarkets For Ravioli Lightly sprinkle large baking sheet with Flour Bring medium saucepan of water to boil Add Carrot and Ginger and Blanch 1 minute Drain and cool Remove any Bones from Salmon Chop Salmon coarsely Transfer to processor Add Cream and Egg White puree Transfer to bowl Mix in Carrot Ginger Crab Onion Celery Cilantro Lemon Juice Salt and Pepper Place 1 Gyoza wrapper on work surface Place 1 level tablespoon filling in center Brush edges with Water Cover with another Gyoza Wrapper and press firmly around edges to seal Transfer to prepared sheet Repeat with remaining Gyoza Wrappers and filling Can be made 8 hours ahead Cover with plastic and chill Bring large saucepan of water to boil Add Gyoza in batches and cook until tender about 3 minutes per batch Using slotted spoon transfer

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=899 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    oz Can Diced Tomatoes 2 Cup water 2 TB Fresh Oregano Minced 11 4 Lb Fresh Fish Fillets 1 inch cubes 1 Large Dungeness Crab cooked cracked cleaned and quartered 1 3 Lb Shrimp Peeled Deveined 3 4 Lb Little Neck Clams 1 4 Cup Fresh Basil minced 1 2 Tsp Freshly Ground Black Bepper For the Saffron Rice 1 Cup Jasmine Rice 11 2 Cup Water 1 4 Tsp Salt 1 8 Tsp Saffron Heat Olive Oil over medium heat Sauté Garlic Onion Bell Pepper and Fennel until Onions are translucent Add Wine Tomatoes Water and Oregano Bring soup to a boil reduce to a simmer cover and cook 25 minutes After the soup has simmered 25 minutes add Fish and Crab to Soup simmer 5 minutes Add Shrimp Clams and Basil simmer 5 more minutes Add Black Pepper For the rice bring water to a boil Add Rice Salt and Saffron Return to boil reduce heat simmer 15 17 minutes Remove from heat and keep covered until serving time Place Saffron Rice in serving bowls ladle Soup on top Nutrition Facts Per serving 8 oz 150 calories 13 g protein 2 g fat 0 g sat 15 g

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=1026 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    Sliced 1 Teaspoon Oil 1 Teaspoon Cajun Spices 1 Cup Chicken Stock 1 Tablespoon Cornstarch 1 Tablespoon Water Heat skillet and stir fry Veggies Add Seafood Cajun Spice Chicken Stock and bring to a boil Thicken with Cornstarch and Water Serve over Rice top with Scallions Alaska Salmon Halibut Fishing Trips Alaska Salmon Halibut Fishing Photos Sitka Alaska Information Fishing Links Site Map Copyright 2016 Alaskan Reel Affair Charters LLC

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=700 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    Sauce 1 2 Cup Grated Parmesan Cheese Fresh Parsley 1 8 Cup Sherry Wine 1 In a heavy skillet saute the Onion and the Pepper in 1 2 cup of Olive Oil 2 Cook until tender 3 Mix in 1 2 cup of the Flour and cook over medium heat for 10 minutes stirring frequently 4 Stir in Crabmeat remove from heat and set aside 5 In a large Dutch oven bring the water to a boil 6 Add the Shrimp Scallops and Halibut and simmer for 3 minutes 7 Drain reserving 1 cup of the cooking liquid and set the Seafood aside 8 In a heavy saucepan melt 1 2 cup Butter over low heat 9 Stir in remaining 1 2 cup Flour 10 Cook and stir constantly for 1 minute 11 Gradually add the Milk and Chicken Broth plus the 1 cup reserved cooking liquid 12 Raise heat to medium cook stirring constantly until the mixture is thickened and bubbly 13 Mix in the shredded Cheddar Cheese Sherry Worcestershire Sauce Salt Pepper and Hot Sauce 14 Stir in cooked Seafood Mushrooms and Parsley 15 Preheat oven to 350 degrees F 16 Lightly grease one 9x13 inch baking dish

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=1058 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    White Vinegar 1 Teaspoon Worcestershire Sauce 1 2 Teaspoon Salt 1 Pinch Ground Black Pepper 1 Dash Hot Pepper Sauce 1 2 Cup Grated Parmesan Cheese 1 In a heavy skillet saute the Onion and the Pepper in 1 2 cup of Butter Cook until tender Mix in 1 2 cup of the Flour and cook over medium heat for 10 minutes stirring frequently Stir in Crabmeat remove from heat and set aside 2 In a large Dutch oven bring the Water to a boil Add the Shrimp Scallops and Halibut and simmer for 3 minutes Drain reserving 1 cup of the cooking liquid and set the Seafood aside 3 In a heavy saucepan melt the remaining 1 2 cup Butter over low heat Stir in remaining 1 2 cup Flour Cook and stir constantly for 1 minute Gradually add the Milk plus the 1 cup reserved Cooking Liquid Raise heat to medium cook stirring constantly until the mixture is thickened and bubbly Mix in the Shredded Cheddar Cheese Vinegar Worcestershire Sauce Salt Pepper and Hot Sauce Stir in cooked seafood 4 Preheat oven to 350 degrees F 175 degrees C Lightly grease one 9x13 inch baking dish Press Crabmeat

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=1040 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    1 tablespoon Olive Oil Method In a heavy sauté pan over medium high heat add the Bacon andOonion and cook for 3 minutes Add the Crab Spinach and Old Bay and cook for an additional minute Add the Breadcrumbs and remove from heat Cut a 3 inch slice in the Salmon Filet and pack each Filet with the stuffing mixture Season Salmon with Salt and Pepper to taste Cook the

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=1259 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    thirds fill with Water and bring to a boil over high heat Add the Bacon and blanch for 3 minutes Drain rinse with Cold Water and pat dry with paper towels Set aside Run your fingers over the Salmon Fillets to detect any errant Bones remove and discard any Bones you find Cut the Salmon into 1 inch cubes If the small flat muscle or foot is still attached to the sides of each Scallop use your fingers or a small sharp knife to remove and discard it Place the Scallops in a bowl with the Salmon and add the Olive Oil Lemon Juice Sage Salt and Pepper Toss to combine and coat the Fish Cover and refrigerate tossing once or twice for about 30 minutes Prepare a fire for direct heat cooking in a grill Position the grill rack 4 to 6 inches above the fire Remove the Scallops and Salmon from the Marinade reserve the Marinade Wrap a piece of Bacon around each Scallop and each piece of Salmon Alternate the Bacon wrapped Scallops and Salmon on 4 to 6 skewers Arrange the skewers on the rack Grill turning frequently and brushing 2 or 3 times during the

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=1133 (2016-04-25)
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