Ingredients:
8 lobster tails, cooked
2 cups dry bread crumbs
1/2 pound butter
2 teaspoons Worcestershire sauce
1/8 teaspoon salt
Methods:
1. Preheat oven to 325°F.
2. Remove the meat from the cooked lobster tails and combine with dry bread crumbs, butter, Worcestershire sauce and salt.Fill the tails with the stuffing. Place in a foil lined baking pan and bring the edges of the foil over the tails.
3. Bake 50 minutes serve hot.
Ingredients:
3 large eggs, separated
1 1/2 cups crab meat, flaked
1 cup crushed saltine crackers
1/4 cup butter, melted
2 teaspoons lemon juice
1 teaspoon minced green bell pepper
1 teaspoon minced celery
Methods:
1. Preheat oven to 375°F. Grease 8 custard cups set aside.
2. In a medium bowl beat egg yolks. Add crab, crackers, butter, lemon juice, bell pepper and celery blend thoroughly.
3. In another bowl with an electric mixer on medium-high speed, beat egg whites until stiff.Fold into crab mixture.
4. Spoon mixture into custard cups.Set cups in a baking pan filled with hot water and bake for 25 minutes or until set.Serve with a flavored mayonnaise or aïoli sauce.
Ingredients:
1/2 cup purchased Alfredo pasta sauce
2 eggs
1 garlic clove, finely chopped
4 cups cooked tricolor rotelle pasta
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 can (6 ounces) tuna, drained
1 cup seasoned croutons
Methods:
Heat oven to 350*F.Mix Alfredo sauce, eggs and garlic in ungreased square baking dish, 8×8x2 inches.Stir in pasta, broccoli and tuna.Press lightly in baking dish.Cover and bake about 20 minutes or until set.Sprinkle with croutons.
Ingredients:
4 ounces spaghetti, broken in 2″ pieces
1 can cream of celery, mushroom, or chicken soup
1/2 cup milk
2 small cans tuna, drained
3 ounce can of mushrooms, undrained (optional)
1/3 cup onion, chopped
8 ounces of cheese of your choice, shredded (save 1/2 cup of cheese for topping)
1 can green beans, drained
Methods:
Cook spaghetti, drain, and place in a mixing bowl.Stir in soup, milk, tuna, mushrooms, onion, cheese, and green beans. Pour into a 2 quart casserole dish.Bake at 350°F. for 45 minutes.Top with 1/2 cup cheese and return to the oven until cheese melts.
Ingredients:
8 oz. fresh fish fillets (fresh grouper does best)
4 cloves of garlic
1 cup sour cream
key lime juice to marinate
1 Tbs chili ketchup
8 oz cream cheese, room temp
2 TBS minced fresh onion
1 tsp black pepper
1 tsp. dried oregano
1 Tbs Dijon mustard
fresh minced garlic to taste (1 tsp recommended)
1 Tbs caraway seed
1 tsp Worcestershire sauce
Methods:
Marinate fish anywhere from 1 hour to 4 hours with key lime juice and garlic. Then place fish in a shallow pan and cover with sour cream. Dot fillets with chili ketchup. Bake in a 350°F oven for 20 minutes, cover with foil and refrigerate overnight as soon as the pan has cooled off.Mixed the remaining ingredients.Put cream cheese into a med bowl. Just dump the rest of the ingredients including the fish into the bowl and mix well. Chill overnight. Serve thick as a spread, or thinned out as a dip.