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Marinade:
1/4 c Black olives; slice
1/4 c Green olives; slice
1/2 c Olive oil
1/2 c White wine
1 ts Oregano

Trout fillets
1/2 c Onion; chop
1/2 c Green pepper; chop
1/2 c Tomatoes; chop

Mix marinade and let sit 5 minutes. Brush fish with
butter, salt and pepper and place in a baking pan.
Pour marinade over and bake at 350~ for 20 to 25
minutes.

There are alot of recipes for fish batter and I thought I would add one more fish batter recipe. This one really is very easy and you can thow it together in just a minute

Serving Size : 1 Preparation Time :0:00
Categories : Seafood Dressings Fish And Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Bisquick
Pancake mix
Club soda

With wire whisk whip together equal parts Bisquick & boxed pancake mix with
club soda till it’s the consistency of buttermilk. Moisten fish fillets in
water & then coat lightly but evenly in flour. Let dry on waxed paper 5
minutes. Spear pieces one at a time with tip of sharp knife & coat in
batter. Deep fry in 385F oil, about 4 minutes each side, till crispy and
browned. Do not use tongs or coating will break apart.

Yes, this actually exists. On an excursion through some New
England states I practically drove off the road when I first
saw a sign advertising lobster at this fast food chain. I just
had to get a closer look. That’s when I discovered that this
unique sandwich is served only at select McDonald’s locations,
mostly in Maine, for a limited time only during the summer months.
It’s basically a lobster salad served on a hoagie roll with some
lettuce, but with fresh Maine lobster, is quite tasty.
Since you can’t get this anywhere else, I figured this sandwich
was a prime candidate for kitchen cloning. Here’s a recipe to
make a version of your own that has never before been published.

1\2 cup cooked Maine Lobster (fresh is best)
1\2 tablespoon mayonnaise
pinch salt
1 lettuce leaf
small hoagie roll

1. Mix together lobster, mayonnaise and salt.

2. Slice hoagie roll length wise, and spread the lettuce leaf on
the bottom half.

3. Spread lobster over lettuce. Top off sandwich with top half of
the roll.

Makes 1 sandwich.

This Outback margarita selection will handily quench,
soothe and ring the bell in your clock tower — just what
the doctor ordered for a hot summer evening fiesta. A mildly
fruity on-the-rocks margarita is powerful ammunition in any
home bartender’s arsenal of party cocktails. I like tequila.
Tequila is my friend. But get to the bottom of too many of
these tasty pink drinks and you’ll feel like a used pinata
in the morning.

1 1/4 ounces Margaritaville gold tequila (1 shot)
3/4 ounce triple sec
3 ounces (approx. 1/3 cup) cup sweet and sour mix
3 ounces (approx. 1/3 cup) cranberry juice
3/4 ounce Grand Marnier
wedge of lime
Optional
margarita salt (for rim of glass)

1. If you want salt on the rim of your glass, moisten the rim
of a 16-ounce mug (or glass) and dip it in margarita salt.

2. To make the drink, fill the glass with ice.

3. Add the tequila, triple sec, then some sweet and sour mix
and cranberry juice (in equal amounts — about 1/3 cup each
should do it) to within a half-inch of the top of the glass. Stir.

4. Splash a half shot of Grand Marnier over the top of the drink.

5. Add a wedge of lime and serve with a straw.

Makes 1 serving.

Serving Size : 6 Preparation Time :0:00
Categories : Chicken Sandwiches Salsa

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Clam juice
1 c Non-fat dry milk powder
2/3 c Flour
1 cn Chicken broth — (14
Ounces)
2 Ribs celery — chop fine
1 tb Dry minced onion
1 cn Clams — (10 ounces) minced
Well
1 pn Dry parsley flakes
2 Baked potatoes — cook,
Peel
Crumbled

In blender put clam juice, milk powder and flour,
blending smooth. Pour into 2-1/2 qt saucepan and stir
in chicken broth, stirring constantly on medium-high
heat until thick andsmooth. Turn heat to low. Stir in
celery, onions, clams, parsley and potatoes. Keep on
low heat up to an hour and season with salt and
pepper. Freezes well.

1 C. White Wine
1/2 C. unsalted Butter do not use Margarine
3 Tbsp. minced Garlic
1 lb. Shrimp, peeled and devined

Bake at 350 degree oven for about 6 to 7 minutes.
Be carefull not to overcook the Shrimp. The shrimp are
done when they turn pink.

Ahoy. Here’s a cool clone for a pizza-shaped adaptation
of Red Lobster’s famous Cheddar Bay Biscuits, with a
little crab thrown in. If you like those tender, cheesy
biscuits that come with every meal at Red Lobster, then
you’ll surely like this new recipe. Plus, it’s a cinch
to make. I suggest you use fresh crabmeat as they do in
the restaurants, but if it’s only the canned stuff you
have available, no problem. You’ll still be able to enjoy
the taste of Red Lobster’s appetizer, without having to
leave a tip.

2 cups Bisquick baking mix
1 3/4 cup finely shredded cheddar cheese
2/3 cups milk
2 tablespoons butter, melted and divided
1/4 teaspoon garlic powder
1/2 teaspoon fine parsley flakes
1/3 cup crab meat (fresh or canned lump)

1. Preheat oven to 450 degrees.

2. Combine baking mix, 1 cup of the cheddar cheese, milk,
and 1 half of the melted butter in a medium bowl. Mix by
hand until well-combined.

3. Pat out the dough into circle approximately 8 inches in
diameter, with a slight lip around the edge, like a pizza crust.

4. Sprinkle the parsley over the top of the dough. Be sure
the dried parsley flakes are crushed fine. You can easily
crush the flakes in a small bowl with your thumb and forefinger.

5. Sprinkle the crab over the top of the dough.

6. Sprinkle the remaining cheese over the crab. Don’t go all
of the way to the edge of the dough – leave a margin of a
half-inch or so around the edge.

7. Bake for 14-16 minutes or until the cheese on top begins
to slightly brown.

8. Combine the remaining butter with the garlic powder and
brush it over the top of the bake as soon as it comes out of
the oven. Slice it like a pizza into 8 pieces and serve hot.

Makes 8 pieces

It’s shrimp, it’s bacon, it’s cheese; what’s not to like?
It’s one of the latest tasty appetizers on the Red Lobster
menu, and now you can dupe it at home. Find some large shrimp,
a wooden skewer, and cook the bacon about halfway to done before
you begin. Mix up a clone of Red Lobster’s top secret seasoning
and the cilantro-ranch dipping sauce, and you’re minutes away
from scarfing down a delectable dish that’s meant to be a teaser
for what’s to come. Looks like you’d better make the main coarse
a real doozy.

Seasoning
1/4 teaspoon salt
1/4 teaspoon paprika
dash ground black pepper
dash cayenne pepper
dash allspice

Dipping Sauce
1/3 cup ranch dressing
1/4 teaspoon dried cilantro
(or 1/2 teaspoon fresh minced cilantro)

5 pieces bacon
5 large shrimp
3 slices fresh jalapeno
1 ounce pepper jack cheese
Open the shrimp, put a jalapeno slice in there, a chunk of
cheese on top, and wrap it all up with bacon.

When skewering, be sure to face all the shrimp the right direction
– like a tight little Rockettes kick line.

1. Preheat oven to broil.

2. Make the seasoning blend by combining the ingredients in a small
bowl. Set this aside.

3. Make the dipping sauce by combining the ranch dressing with
cilantro in a medium bowl.

4. Cook the bacon in a frying pan over medium/high heat, but don’t
cook it all the way to crispy. You want undercooked bacon that,
when cool, will easily wrap around the shrimp. Cook the bacon about
3 minutes per side, and don’t let it brown. When the bacon is done
lay it on paper towels to drain and cool.

5. Shell the shrimp, leaving the last segment of the shell and the
tail. Remove the dark vein from the back of the shrimp, and then
cut down into the back of the shrimp, without cutting all the way
through, so that the shrimp is nearly butterflied open. This will
make a pocket for the pepper and cheese.

6. Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno
peppers and microwave for 60 to 90 seconds. Shrimp should be starting to firm up and change color. Immediately pour the water out of the bowl, remove the jalapeno slices and pour cold water over the shrimp. Place the the shrimp and jalapeno pepper slices onto paper towels to drain off excess water.

7. Build the appetizer by cutting the jalapeno slices in half and
removing the seeds. You should now have 6 jalapeno slices — you’ll
need 5 of these. Place one slice into the slit on the back of a shrimp. Cut an inch-long chunk of cheese (about 1/4-inch thick), and place it on the jalapeno slice. Wrap a piece of bacon around the shrimp, starting where the cheese is. Start wrapping with the thinnest end of the bacon. Go 1 1/2 times around the shrimp and then cut of the excess bacon and slide a skewer through the shrimp, starting with the end where the cheese is and piercing the cut end of the bacon on the other side. Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction.

8. Put the skewer onto a baking sheet or broiler pan and sprinkle
a very light coating of the seasoning blend over the shrimp, then
broil for 3 to 4 minutes or until the bacon begins to brown and
the cheese begins to ooze. Serve over a bed of rice if desired.
Feed the left over bacon pieces to the dog while you scarf out
on the shrimp.

Serves 2 as an appetizer.