Lower bugs into large pan of lightly salted boiling water. Simmer uncovered for 4-5 minutes or until shells have changed to an orange red color. ...

First make the stuffing by mixing the breadcrumbs, parsley, beaten egg, lemon juice and peel, and salt and pepper. Stuff the fish with the mixture. ...

Defrost the fish, if frozen. Grind the fish and onion in a food processor. Add the bread, salt, pepper and egg. Mix well. Shape into 12 ...

Dip fillets into mixture of milk and salt. Coat with a mixture of Parmesan cheese and crumbs. Arrange in a baking dish, drizzle with butter, sprinkle ...

1. Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely. 2. Put the tomatoes in a bowl, cover with ...

Peel the shrimp and place the shells in a saucepan with the water and the next five ingredients. Bring mixture to a boil, lower heat and simmer 50 ...

Preparation In large soup pot add beer, spices (except file powder), garlic, boullion cubes, bell peppers, tomato. Simmer covered 20 min till skins ...

Preparation Melt butter over medium heat. Blend in flour, salt and pepper. Add milk and liquid from salmon and peas; stir until thick. Break salmon ...

Remove the skin of the carp. Take out all the brownish-redish-colored part of the meat, the "mud vein"; discard. Chunk up the rest of the carp ...

Dip fillets into mixture of milk and salt. Coat with a mixture of Parmesan cheese and crumbs. Arrange in a baking dish, drizzle with butter, sprinkle ...