sisters project
Best answer:
Answer by brian c
Here are a few a few recipes hopefully you find one of them that will be of use to your sister's project
Paella (a Spanish dish)
Ingredients
1/2 pound chicken tenders, cut into quarters
1/2 pound fresh fish, cut into 1-inch chunks
1/2 pound jumbo sea scallops, fresh
1/2 pound jumbo shrimp, peeled and deveined
4 teaspoons Creole seasoning
2 tablespoons extra-virgin olive oil
1 cup chicken stock
2 ounces chorizo diced (this is optional)
6 fresh mussels
4 tablespoons green peas
4 cups yellow rice, cooked
Fresh cilantro sprigs, for garnish
Directions
Season the chicken and seafood with Creole seasoning in separate small bowls and toss to evenly coat. Place the olive oil in a saute pan and heat the oil until hot. Add the chicken and cook it for 30 seconds. Add the fish, scallops, and shrimp and saute the seafood and chicken until partially cooked. Add the chicken stock, chorizo, and the mussels and cook them until the chicken is cooked through, approximately 2 to 3 minutes. Add the green peas and cooked hot yellow rice and stir the ingredients to evenly mix. Continue to cook and stir the paella until all the chicken stock is absorbed into the rice. Place it on a serving platter and garnish paella with fresh cilantro sprigs.
Fish and Chips (an English dish....in england chips are fries just in case didn't know)
Ingredients
1 cup vegetable oil
8 ounces fresh white fish*
2 cups flour
1 cup cornmeal
1 egg
1 cup milk
1/2 cup water
Spicy Sauce, recipe follows
1 lemon, cut into wedges
*Note: You can use cod, flounder, haddock or any white fish of your choice
Directions
Heat oil to medium-high heat in large, flat skillet. Rinse fish in cold water and pat dry with paper towels. Combine flour and cornmeal together and set aside in large bowl. Combine egg, milk and water in a medium size bowl and whip together. Dip fish into milk mixture and then coat with cornmeal mixture.
Carefully lay fillets in the hot oil from front to back, being careful not to splash. Using tongs to do this is recommended. The oil should just cover the fish. Cook fish until golden brown, this should take about 4 to 7 minutes depending on your stove. To check doneness, break open fillet: it should be white all the way through, with no transparency. Serve with Spicy Sauce and wedge of lemon.
Spicy Sauce:
1 cup mayonnaise
1/2 cup sweet relish or dill relish
1/3 cup grated onion
4 dashes hot red pepper sauce
2 teaspoons blackening seasoning
Combine all ingredients thoroughly.
Crepes (french dessert...you put just about thing in a crepe here is a recipe for chocolate banana crepes)
Ingredients
Crepe Batter:
1 cup all-purpose flour
Pinch salt
1 egg
1 egg yolk
1 1/2 to 2 cups milk
1 tablespoon melted butter
1/2 teaspoon vanilla extract
Topping:
1 jar hazelnut chocolate spread
5 bananas, sliced
1 can whipping cream
Directions
Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream. Heat a well greased 6-inch skillet,. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter. Spread a thin layer of chocolate hazelnut spread onto crepe and place banana slices down the center. Roll or fold crepe. Just before serving top with whipped cream.
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