1485 mema island Recipes

plain yogurt, tomato puree, spice islands curry powder, spice islands paprika, lemon juice, salt, boneless skinless chicken breast tenders, lemon, cut into 4 wedges

rhodes dinner rolls, thawed to room temperature, thousand island dressing, swiss cheese, sauerkraut, caraway seeds, black pepper, sliced corned beef, extra thousand island dressing for dipping , if desired

mixed lettuce, red onion, finely chopped, celery, sliced, grape tomatoes, fresh mango, diced (substitute : green peas), red bell pepper , julienne sliced, ripe avocado, sliced, cooked shrimp and/or lump crab meat, litehouse lite thousand island or lite ranch dressing

south coast portuguese fish chowder, recipe from: 50 chowders, this chowder has a relationship to new bedford and the area new englanders call south coast, which includes that part of southeastern massachusetts west of cape cod and a small piece of eastern rhode island. the area is ethnically diverse, with a large portuguese population, but everyone, even those who aren tsp portuguese, loves good food. i served this chowder recently to a group at sakonnet vineyards in little compton, rhode island. as soon as word got out that there was chourico (a dry, spicy, garlicky portuguese sausage) in the chowder, the crowd demolished it. almost everyone in this region loves chourico, which the locals pronounce shore-eese. all over new england where the portuguese have settled, chourico is included in clambakes, clam boils, and other traditional yankee fare., its translucent reddish broth and colorful pieces of bell pepper, tomato, chourico, potato, fish, and cilantro, this portuguese-style chowder is very enticing. it has a splendid aroma and a savory spicy flavor, making it an interesting and exciting alternative to milder creamy chowders., i like to serve this chowder with toasted garlic bread or a crusty loaf of portuguese or italian bread., serves: 8 as a main course, equipment, you will need a 4- to 6-quart heavy pot with a lid, a wooden spoon, a slotted spoon, and a ladle., olive oil, dried bay leaves, garlic, finely chopped (1 tbsp), onions (14 oz), cut into 1/4-inch dice, green bell pepper (6 oz), cut into 1/2-inch dice, ground allspice, yukon gold , maine, pei, or other all-purpose potatoes, peeled and sliced 1/3 inch thick, fish stock , chicken stock, or water (as a last resort), canned whole tomatoes in juice (from a 28-oz can), cut into 1/2-inch dice (measured with their juice), spicy chourico or andouille sausage, casing removed and sliced 1/4 inch thick, kosher or sea salt and freshly ground black pepper, skinless silver hake , cod, haddock, or bass fillets, pinbones removed 10 sprigs fresh cilantro, leaves and tender stems finely chopped (1/4 cup), coarsely chopped fresh italian parsley

sauerkraut, drained, cream cheese, softened, shredded swiss cheese, shredded cooked corned beef, thousand island dressing

mayonnaise, thousand island dressing, sauerkraut, rinsed and squeezed dry, shredded corned beef, shredded swiss cheese

cocktail rye bread, thousand island dressing, deli sliced corned beef, sauerkraut, rinsed and well drained, sliced swiss cheese

cream cheese, sour cream, lemon, juiced, dry italian-style salad dressing mix, shrimp, rinsed and drained

sliced packaged corned beef, shredded swiss cheese, sauerkraut, drained and minced, thousand island salad dressing

deli corned beef, chopped, drained sauerkraut , or to taste, thousand island salad dressing, cream cheese, softened, shredded swiss cheese

philadelphia cream cheese, softened, kraft thousand island dressing, sliced deli corned beef, chopped, well-drained claussen sauerkraut, kraft big slice swiss cheese slices, chopped, triscuit deli-style rye crackers

vegetable oil cooking spray, head cauliflower, trimmed and cut into 1/2 to 1-inch pieces, extra-virgin olive oil, kosher salt and freshly ground black pepper, low-sodium chicken broth, mild curry powder (recommended : spice islands), salt, couscous, dried cranberries, coarsely chopped, roasted and lightly salted cashews, cucumber, peeled, seeded and chopped into 1/2-inch pieces, chopped fresh flat-leaf parsley, lemon , zested, greek yogurt, extra-virgin olive oil, mild curry powder (recommended : spice islands), fresh lemon juice, kosher salt and freshly ground black pepper

dark rum (recommended : bacardi select), mango passion liqueur (recommended : marie brizard), banana liqueur, mango concentrate (recommended : island oasis), banana concentrate (recommended : island oasis), ice, orange slice, maraschino cherry

cold-water eastern or atlantic oysters, recommended regions: bluepoint (long island, ny) or malpecque (prince edward island, canada), green apple , brunoised, apple vodka, green grape juice, mint leaves, mango , brunoised, papaya , brunoised, spiced rum, sugar, lime, juiced , plus 1, roasted plum tomato, grated horseradish, tomato juice, cachaca (sugar cane-based alcohol)

pomegranates, peeled and seeded, red peppers, red onion, very small diced, chopped mint, olive oil, limes, juiced, salt and pepper, suggestions : cold-water eastern or atlantic oysters, on 1/2 shell, recommended region: bluepoint (long island, ny) or malpecque (prince edward island, canada)

porterhouse steak , cut into cubes, soy sauce, grated fresh ginger root, sugar, sherry wine, sesame oil, fresh island peppers, sweet maui onions, vine ripened island cherry tomatoes, fresh mushrooms, skewers, if wooden , soaked in water for 20 to 30 minutes

this recipe yields calamari lighter in color than most restaurant versions , so keep this in mind when frying. follow the cooking time, not the color, and you will have perfectly cooked squid. while we love the texture and visual appeal of the tentacles, not everyone does; most fishmongers will gladly sell only bodies if you so desire. before slicing the squid, check the bodies for beaks the fishmonger might have missed. they look and feel like pieces of transparent plastic. for a specialty native to federal hill, the italian neighborhood in providence, rhode island, toss the fried calamari with thinly sliced rings of jarred pepperoncini. the spicy bite of the peppers and the tanginess of the brine are surprisingly good with fried squid. for the best results, clip a candy/deep-fry thermometer to the side of the saucepan to monitor the temperature of the oil., unbleached all-purpose flour, fine-ground cornmeal, ground black pepper, cayenne pepper, salt, egg whites, squid , bodies sliced crosswise into 1/2-inch-thick rings, tentacles left whole, vegetable oil for frying, lemon , cut into wedges

albacore tuna, eggs hard boiled and chopped fine, stalks celery chopped fine, red onion chopped fine, green grapes cut into small pieces, chopped pecans, homemade thousand island dressing, homemade thousand island dressing, mayonnaise, chili sauce, french dressing, capers, salt, freshly ground black pepper