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| Name |
|
| Description |
Asian Sesame Lobster Salad |
| Ingredients |
For dressing:
6 tablespoons rice vinegar (not seasoned)
1/4 cup soy sauce
2 tablespoons superfine granulated sugar
2 teaspoons Asian sesame oil
2 teaspoons minced peeled fresh gingerroot
For Salad:
1 pound cooked lobster meat or shelled cooked shrimp
1 pound sugar snap peas or snow peas
1/2 medium head Napa cabbage (about 1 pound)
1/2 medium jícama (about 1/2 pound)
4 medium carrots
4 scallions
4 teaspoons sesame seeds |
| Instructions |
Make dressing:
In a small bowl whisk together all dressing ingredients.
Dressing may be made 1 day ahead and chilled, covered.
Make salad:
Cut lobster meat or shrimp into bite-size pieces. Trim peas
and diagonally cut into 1/4-inch slices. Cut cabbage,
jícama, and carrots into thin julienne strips. Diagonally
cut scallion greens into thin slices, reserving white parts
for another use. Lobster or shrimp and vegetables may be
prepared up to this point 4 hours ahead and chilled
separately, covered.
In a dry small heavy skillet toast sesame seeds over
moderate heat, stirring, until golden, 1 to 2 minutes, and
transfer to a small bowl to cool.
Just before serving, in a large bowl toss lobster or shrimp,
peas, cabbage, jícama, and carrots with dressing and
sprinkle with scallions and sesame seeds.
|
| Name |
|
| Description |
Dilled Lobster Salad With Horseradish Dressing |
| Ingredients |
2 pounds small white boiling potatoes (about 2 inches in
diameter)
1 medium onion
1 firm-ripe California avocado
1 bunch fresh dill
3 cups cooked lobster meat (about 1 pound)
3/4 cup mayonnaise
1/2 cup sour cream
2 tablespoons drained bottled horseradish, or to taste
1 tablespoon red-wine vinegar
1 bunch watercress
|
| Instructions |
Preparation:
In a 5-quart kettle cover potatoes with salted cold water by
2 inches and simmer until just tender, 15 to 20 minutes.
Drain potatoes in a colander and, while still warm, cut into
quarters. Transfer potatoes to a large bowl and cool.
Finely chop onion. Halve, pit, and peel avocado and cut into
1/2-inch pieces. Chop enough dill leaves to measure 1/2 cup.
Cut lobster into 1/2-inch pieces and add to potatoes with
onion, avocado, and dill.
In a small bowl whisk together mayonnaise, sour cream,
horseradish, vinegar, and salt and pepper to taste and pour
over salad. Gently toss salad until combined well and season
with salt and pepper. Place the salad on a bed of
watercress. Then, chill the salad, covered, at least 1 hour
and up to 1 day.
|
| Name |
|
| Description |
Mamma's Garden Salad Cottage Cheese |
| Ingredients |
GARDEN SALAD COTTAGE CHEESE
(Erma Demory)
1 quart cottage cheese
1/2 cup finely diced celery
1/2 cup grated carrots
1/4 cup diced green pepper
1 medium chopped onion
1/2 cup mayonnaise |
| Instructions |
Put cottage cheese in mixer bowl. Mix until very creamy. A little milk
can be added if too dry. Mix in mayonnaise; add other ingredients all
at once and mix. Put in serving bowl. Dot with paprika. Chill before
serving. |
| Name |
|
| Description |
Mamma's Lenten Salad |
| Ingredients |
1 quart cottage cheese
1/2 cup finely diced celery
1/2 cup grated carrots
1/4 cup finely diced green pepper
1 diced onion
1/2 cup mayonaise |
| Instructions |
Put cottage cheese in mixer bowl. Mix till very creamy. A little milk can be added if too dry. Then mix in mayonnaise, then other ingredients all at once and toss with spoon. Put into serving bowl and sprinkle with paprika.
--
Erma Demory |
| Name |
|
| Description |
Lobster Ceasar Salad |
| Ingredients |
3 each anchovy
1/2 each squeezed lemon
3 tbsp. olive oil
1/4 cup parmesan cheese
1 tsp. chopped garlic
1/2 head torn romaine lettuce
2 tsp. red wine vinegar
1/2 croutons
2 tsp. Dijon mustard
1/4 tsp. freshly ground black pepper
5 dash Worcestershire sauce
4 each lobster claws
1 each coddled egg yolk |
| Instructions |
Using a medium sized wooden salad bowl, mash and spread the anchovies and the garlic with a fork and rub the inside of the bowl with it. Adding the vinegar and mustard, blend thoroughly. Using the fork, add the olive oil and the coddled (meaning to cook in simmering water for 1 minute) egg yolk, mix together and add the Worcestershire, lemon, and parmesan cheese. Add the romaine lettuce and croutons and toss the salad until all the lettuce is coated with the dressing. Serve in individual bowls adding a lobster claw to each. Serve immediately. |
| Name |
|
| Description |
Lobster Salad |
| Ingredients |
1/2 lb. lobster meat or imitation lobster meat
1/4 cup fresh mushrooms, sliced
1 small yellow or green bell pepper, seeded and sliced
2 Tbs. olive oil
1/4 tsp. Italian herb seasoning
4 lettuce leaves
1/4 cup lemon juice
2 Tbs. Parmesan cheese |
| Instructions |
Combine first 5 ingredients in a bowl. Serve on lettuce drizzled with fresh lemon juice and sprinkled with Parmesan cheese.
|
| Name |
|
| Description |
Lobster-Shrimp Seafood Salad |
| Ingredients |
1 lb. cooked lobster meat, chopped
1 lb. medium-shrimp, cooked, peeled, deveined and chopped
1/2 Cup chopped fennel (celery can substitute)
1/4 Cup chopped green or yellow bell pepper
1/4 Cup chopped red bell pepper
1/4 Cup plain yogurt
1/4 Cup mayonnaise
1/4 Cup chopped sweet onion (substitute green onions)
3 tbsp. minced fresh parsley
1 tbsp. freshly squeezed lemon juice
1 tsp. Dijon mustard
Salt and freshly ground pepper to taste
|
| Instructions |
Combine seafood, fennel, and bell peppers in a bowl.
Combine yogurt, mayonnaise, onion, parsley, lemon juice and
mustard in another. Season with salt and pepper.
Add dressing to seafood combination and refrigerate until
serving.
Either serve stuffed in fresh garden tomatoes set upon a bed
of lettuce or on croissants. |
| Name |
|
| Description |
Mamma's Bean Salad |
| Ingredients |
Bean Salad
Mamma's Bean Salad
3 quarts cooked green beans
1 large onion sliced and separated
1 cup Wesson oil
1/2 cup vinegar
3/4 cup sugar
1 tsp. salt |
| Instructions |
Snap and cut beans crosswise; cook in salted water until tender; drain and cool. Mix oil, vinegar, sugar and salt together until thick. When beans are drained, put in onions and then mixed ingredients. Cover and let set overnight. Mix several times. (kidney or yellow beans may be added for color. More sugar or vinegar may be added according to taste.)
Erma Demory
|
| Name |
|
| Description |
Mamma's Potato Salad |
| Ingredients |
Potato Salad
Mama's Potato Salad
10 lbs. potatoes
Hard-boiled eggs
Onions, chopped
Celery, chopped
Dressing:
2/3 large jar Hellmanźs mayonnaise
1/3 cup vinegar
1/2 cup sugar
2 tbs. spiced brown mustard
celery seed, salt to taste |
| Instructions |
Scrub potatoes and boil until just tender. Cool slightly and remove potato skins. Place in rectangular glass baking dish and cool in refrigerator. Scrape and chop celery. Chop onion. Make dressing. Cut potatoes into medium chunks and place in large bowl. Add celery, onions and hard-boiled eggs. Pour dressing over and toss. Refrigerate overnight. |
| Name |
|
| Description |
Seafood Salad |
| Ingredients |
1 lb. Cooked shrimp
1 lb. Cooked lobster
1 lb. Fresh pasteurized lump crab meat
3/4 to 1 cup mayonnaise
2 celery stalks, diced
1/2 cup parsley, finely chopped
Juice from 1 to 2 lemons, to taste
Salt and pepper, to taste
Lettuce leaves |
| Instructions |
In a large bowl, stir together the shrimp, crab meat,
lobster, and mayonnaise until combined.
Stir in the celery, parsley, lemon juice, salt, and pepper.
Cover and refrigerate to allow the flavors to blend.
Serve on a bed of lettuce leaves.
Or make serve on Pita Bread. If you do add a little Old Bay Seasonsing. It's a Maryland thing.. |
| Name |
|
| Description |
Mama's & Daddy's Sour Cream Dressing |
| Ingredients |
Salad Dressings
Mama's & Daddy's Sour Cream Dressing
This is delicious over homegrown leaf lettuce and green onions.
1/2 pint sour cream
1 tbsp. - 1/4 cup vinegar
1/3 cup sugar
Salt, pepper and celery seed
|
| Instructions |
Mix well. Adjust sugar/vinegar to taste. Toss lettuce with chopped green onions. Drizzle sour cream dressing over lettuce.
Erma and Charles Demory |
| Name |
|
| Description |
Mamma's Waldorf Salad |
| Ingredients |
Waldorf Salad
Mamma's Waldorf Salad
3 eating apples, chopped
1 cup grated carrots
1 cup raisins
1/4 cup chopped celery |
| Instructions |
Mix with mayonnaise. Make 3-4 hours or a day before serving.
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