Shark Fish Marinated on Skewers

Seafood Shark Kebab on Skewers

Shark Kebab

Ingredients:

  • 2 pounds shark, cut into l x l 1/2in cubes
  • 2 tablespoon Worcestershire
  • 1/2 cup wine vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup soy sauce
  • 1 tablespoon lemon juice
  • 2 clove minced garlic
  • 1/4 teaspoon ground ginger
  • 3 tablespoon vegetable oil

1. Place fish in glass bowl.

2. Combine remaining ingredients, and pour over fish.

3. Cover and chill for 2 hours, turning occasionally.

4. Reserving marinade, thread fish chunks on skewers.

5. Basting often with marinade, cook over low coals or under a broiler 10 to 15 minutes, or until fish flakes easily

Chicken and Mushroom

Chicken Tomato Sauce and mushroom Piquante

Chicken Tomato Sauce and Mushroom

Ingredients:

  • 1 broiler-fryer chicken, cut up
  • 1/4 cup vegetable oil
  • 2 cups chicken broth
  • 3 tablespoon flour
  • 3 tablespoon butter
  • 2 large onions, minced
  • 4 cloves garlic, minced
  • 4 tablespoon tomato paste
  • 2 cups minced celery
  • 1 tablespoon oregano
  • 1 green pepper, julienne cut
  • 1/2 cup green pitted olives
  • 2 cups sliced mushroom mushrooms
  • 1/2 lemon, sliced
  • 1/2 cup shipped Parsley
  • 1/2 cup dry shite wine
  • 1/2 teaspoon cayenne pepper
  • salt and freshly ground pepper

Method:

1. Season chicken well with salt and pepper.

2. Melt vegetable oil in large Dutch oven and brown on all sides. Drain any extra fat left around the chicken.

4. In saucepan, melt butter; add flour and cook until become light brown.

5. Add celery, bell pepper, garlic, onion and reduce the heat and simmer for 10 min.

5. Add tomato paste and chicken broth and mix it constantly till become thick and smooth

7. Transfer this mixture to Dutch oven and bring to a boil; reduce heat and simmer 2 hours, or until chicken is tender.

9. During last 30 minutes, add salt, Oregano, cayenne pepper, mushrooms, olives, lemon and parsley.

10. Just before serving, add wine.

11. Serve over pasta or rice.

Meuniere Sauce for Seafood and Fish

catfish Tilapia Meuniere Sauce

Meuniere Sauce

This is sauce is a great ingredients with fish

Ingredients:

  • 3/4 cup butter
  • 1/2 cup heavy creme
  • 2 tablespoons chopped scallion
  • 3 tablespoons lemon juice
  • 1 tablespoon minced parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoons white pepper
  • pinch cayenne pepper
  • dash of Worcestershire sauce

Method:

1. In heavy sauce pan melt the butter, then heavy creme

2. Add all other ingredients and simmer 5 minutes.

Carrot Green Pepper Chicken Jumbalaya

Chicken Jambalaya and Pepper and Carrot

Chicken Jambalaya

Ingredients:

  • 4 cups cooked diced chicken
  • 1 1/2 cups diced carrots
  • 1 onion chopped onion
  • 1 cup diced celery
  • 1 cup diced green pepper
  • 1/4 cup butter
  • 3 1/2 cups chicken broth
  • 1 cup uncooked rice
  • 1 teaspoon paprika
  • Salt and freshly ground pepper

Method:

1. In large saucepan, cook onion and celery in butter until golden brown.

2. Add chicken broth, rice, paprika, salt and pepper; cover and cook over low heat 20 minutes.

3. Add green pepper, chicken and carrots; cook15 minutes longer, or until carrots are tender.

4. Sprinkle with parsley and serve.

Chili Kidney Beans with Rice

Creole chili kidney Beans soup with Rice

Red Bean Chili

Ingredients:

  • 1 can (16 ounces) red beans
  • 3/4 pound lean ground beef
  • 2 tablespoons salad oil
  • 1/2 cup minced onion
  • l/4 cup diced celery
  • 1/2 cup chopped green pepper
  • 1 tablespoon flour
  • 1 beef stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper or cayyen
  • 1/2 teaspoon cumin
  • 1/2 Worcestershire sauce
  • cooked rice

Method:

1. Heat oil in large saucepan; saute onion, celery and bell pepper until golden.

2. Stir in beef; saute until red color disappears.

3. Stir in flour; add kidney beans, beef stuck, salt, hot pepper, cumin and Worcestershire sauce.

4. Simmer, stirring often, for 30 minuets or more until desired thickness.

5. Serve with hot rice.

Lamb Liver Appetizer

Lamb Liver with Rice

Lamb Liver

Ingredients:

  • I/2 pound lamb liver
  • 2 tablespoon vegetable oil
  • 1/3 cup chopped green pepper
  • 1 cup chopped tomato
  • 1 teaspoon tomato paste
  • 1/2 teaspoon basil
  • 1 cup chicken broth
  • 2 tablespoon wine sherry
  • I/2 teaspoon salt
  • 2 gloves minced garlic
  • 1 cup cooked rice
  • freshly ground pepper
  • pinch of salt to taste

Method:

1. Cut liver into serving pieces.

2. In midsummer sauce, add oil and garlic and pepper, brown liver quickly in oil on both sides.

3. Add all other ingredients except rice; stir for one minute, cover and simmer 45 minutes, or until liver is tender.

4. Uncover and allow sauce to thicken, if necessary.

5. Serve over mound of hot rice.

Another Recipe for Ground Beef

Meat Pies Stuffed Pockets Style

Meat Pie Pocket

This is another meat pie recipe, with the right balanced spices, onion and garlic, it can be fried or baked with side dip of our recipes White Creamy Salad Dressing

Ingredients:

Serve: 6

  • 1 pound lean ground beef
  • 1 small onion, minced
  • 2 clove minced garlic
  • 2 tablespoons chopped parsley
  • 1/2 cup scallions chopped
  • 1 teaspoon ground all spices
  • 1 teaspoon water
  • Salt and freshly ground pepper to taste
  • Pockets
  • vegetable oil for deep-frying

Method:

1. In large skillet, combine, onion, garlic, parsley, scallions, all spices and salt

2. Cook over medium heat, stirring, stirring until meat is done.

3. Make your own pockets, or use Phyllo Dough, fold the dough and make it a pocket shape, spoonful of the meat mixture in center of each pocket, and pinch edges together to seal.

4. Deep-fry in vegetable oil until brown.You may use oven to and bake it till brown at 350 F

5. Drain on paper towels, when use it fry!