• Mushroom Stuffed Baked Red Snapper

    Mushroom Stuffed Baked Red Snapper

    Preheat oven to 350 degrees F.

    Rinse, pat dry, and finely chop 1/4-pound mushrooms. Quarter remaining mushrooms or drain canned mushrooms. Set aside.

    In a small skillet, melt 2 tablespoons butter; add celery and 3 tablespoons of the…...
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  • Maple-Glazed Salmon with Pineapple Salsa

    Maple-Glazed Salmon with Pineapple Salsa

    Place salmon filets in a resealable plastic bag.  Combine marinade ingredient in a non reactive bowl or measuring cup.  Pour marinade over filets and refrigerate from 1 to 24 hours.  In a grill basket sprayed with cooking spray, grill the…...
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  • Grilled Oysters with Lemon Dill Sauce

    Grilled Oysters with Lemon Dill Sauce

    Prepare your grill grate.  When coals are white, spread coals out for even heat distribution.  Place the oysters directly on the grate with the deeper shell down.  As soon as the shells pop open (about 5 to 8 minutes) the…...
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  • Fired Up Rosemary Salmon

    Fired Up Rosemary Salmon

    Preheat oven to 350 degrees F.

    Using small fish tweezers remove pin bones from the length of the salmon and discard.

    Place salmon skin side down on tin foil in a large roasting pan and season with a…...
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  • Beef Wellington with Oyster Pate

    Beef Wellington with Oyster Pate

    Preheat the oven to 450 degrees.  Rub the tenderloin with salt and pepper and brush it lightly with oil.  Heat a skillet over medium-high heat and lightly sear all surfaces of the meat, including the ends.  Remove the meat from…...
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  • Wayne’s Award Winning Maryland Crab Soup

    Wayne’s Award Winning Maryland Crab Soup

    Bring the water to a boil in a stockpot, then add the chicken and beef bouillon granules, Old Bay seasoning, Worcestershire Sauce, sugar, bay leaves and salt; stir until dissolved.  Cut the whole crabs in half, add them to the…...
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  • Southern Shrimp Salad

    Southern Shrimp Salad

    Dissolve shrimp boil in 4 cups of water and bring to a boil.  Add shrimp and boil for 4 minutes.  Drain shrimp and reserve shrimp boil water.  Chop shrimp into bite size chunks and place on paper towels to cool. …...
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  • Salmon Salad

    Salmon Salad

    In a large bowl lightly toss salmon and crushed boiled eggs.  Mix bell pepper, cucumber, onions, and mayonnaise together.  Add seasonings.  Pour over fish, squeeze lemon over dish and toss lightly.  Serve over lettuce or as a sandwich.

    Recipe courtesy…...
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  • McCall’s Plantation Shrimp Salad

    McCall’s Plantation Shrimp Salad

    Boil shrimp in shrimp boil, drain; reserve shrimp boil water.  Chop shrimp into bite size chunks, put on paper towels; set aside to cool.  In the reserved water, boil the rice until tender, drain.  Add onion, olive, and pepper to…...
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  • Lucile Wright’s Oyster Bisque

    Lucile Wright’s Oyster Bisque

    Pick over the oysters for shells. Simmer the oysters and oyster liqueur in a covered pot over low heat with a little salt and black pepper. Stir occasionally until the edges of the oysters curl, about 6 minutes.

    Lift the…...
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  • Crab Bisque

    Crab Bisque

    Using a heavy saucepan, combine all of the ingredients and bring to a boil.  Reduce the heat and allow to simmer for 5 minutes.

    Serve with favorite crackers.

    Recipe courtesy Paula Deen

    ...
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  • Artichoke Rice Salad with Shrimp

    Artichoke Rice Salad with Shrimp

    In a skillet sprayed with vegetable oil cooking spray, brown the instant rice and pasta mixture. Do not add the butter or oil that the package directions suggest. Add the water the package requires and the seasoning packet and prepare…...
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