Monthly Archives: March 2008

Easy Italian Mini-Meatloaves

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Submitted by LivingDeadGirl

Ingredients

1 lb. ground beef 8 oz. Stove Top stuffing
1¼ c. water ¾ c. spaghetti sauce
Italian seasoning shredded mozzarella cheese

Directions

  1. Preheat oven to 375° F.
  2. Spray muffin pan with cooking spray or lightly grease with butter or margarine.
  3. Mix water, ground beef & stuffing together. You should be able to make a small ball with a handful of mix without it falling apart.
  4. Fill each muffin cup at least half way with meatloaf mix. Make indentation in center of each meatloaf with a spoon.
  5. Pour a little spaghetti sauce in the middle of each indentation. Sprinkle with Italian seasoning & shredded mozzarella (as much as you’d like).
  6. Bake for 30 minutes. Cool for at least 10 minutes before serving.

Sweet & Sour Halibut

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Submitted by Carli

Ingredients

Sweet & Sour Sauce 2/3 c. sugar
¼ c. corn starch 8 oz. chicken broth
2/3 c. vinegar 1/3 c. ketchup
¼ c. soy sauce 1/8 tsp Tabasco sauce
1/3 c. pineapple juice 1 medium green pepper
1 medium red pepper ½ medium onion
2lbs Halibut 1 tsp pepper
1½ tbsp Old Bay Seasoning

Directions

  1. Combine the sweet & sour sauce, sugar, & corn starch. Add chicken broth, vinegar, ketchup, soy sauce, Tabasco, & pineapple juice. 
  2. Heat to a boil. Boil 1 minute until thickened.
  3. Sauté green pepper, red pepper, & onion until crisp & tender. Add sautéed vegetables to the sweet & sour sauce mixture.
  4. Mix together the flour, pepper & Old Bay seasoning. Cut halibut into bite sized chunks & dredge in this dry mix. 
  5. Deep fry until just done, add to sweet & sour sauce & serve with rice.

Parrot Bay Coconut Shrimp

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Submitted by jennifer_ann7

Ingredients

½lb large shrimp, butterflied 1 c. sweetened coconut flakes
1 c. plain bread crumbs ¼ c. corn starch (for breading mix)
½ c. Pina colada mix 3 tbsp Captain Morgan Spiced Rum
1 tbsp powdered sugar ½ c. corn starch
Vegetable oil for deep frying

Directions

  1. Mix bread crumbs, ¼ c. corn starch, & coconut in a deep bowl & set aside. Combine Pina Colada mix, powdered sugar & rum in a small mixing bowl & set aside. 
  2. Place ½ c. corn starch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375°F.
  3. Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. 
  4. For the second coating place back into Pina Colada mix, then again into coconut, & then the bread crumb mixture. 
  5. Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer & drain.
Chef’s Note: Pairs with Pina Colada Dipping Sauce

Cajun Blackened Catfish

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Submitted by randilicious

Ingredients

2 tsp cayenne pepper 2 tsp lemon pepper
2 tsp garlic powder (or fresh) 1 lb catfish fillets
½ c. Italian salad dressing 2 tbsp butter, melted

Directions

  1. Preheat oven to 350°F. Lightly grease a medium baking dish.
  2. In a shallow, medium bowl, mix cayenne pepper, lemon pepper, & garlic powder.
  3. Brush both sides of catfish fillets with butter. Rub fillets with the pepper mixture on both sides.
  4. Heat a large heavy skillet over medium-high heat until really hot. Add fillets, & fry approximately 2 minutes on each side until slightly blackened.
  5. Arrange blackened fillets in a single layer in the prepared baking dish, & coat with Italian dressing. Bake 30-35 minutes in the preheated oven, until fish is easily flaked with a fork.
  6. Serve over freshly steamed rice & lightly sauteed vegetables on the side.