EsyRecipes

Discrption:There are so many good ways to cook fish, pan fried, baked, deep fried, or grilled. So many ingredients to enhance the flavor, there are even some really good box mixes out there, but this is better. Last night for the first time I tried Parmesan fish and it was great. The fish is first rolled in bread crumb/parmesan cheese mixture and then deep fried but you can easily sauté in the pan if you don’t have a deep fryer. The real highlight of this recipe isn’t in the breading though; it’s in the delicious lemon sauce – A simple yet great tasting sauce consisting of lemon juice, lemon zest, mayo and basil. This recipe will work with many different types of fish including tilapia, cod, cat fish, bluegill, crappie, bass and many more. Enjoy.

Ingredients:

• 5 medium fish fillets
• 1/3 cup parmesan cheese
• 1 cup dry bread crumbs
• ½ teaspoon cayenne pepper
• 2 eggs (beaten)
• ½ cup white flour
• 1 pinch salt
• 1 pinch pepper
• Oil (for frying)
• Lemon Sauce-
• 6 tablespoons mayonnaise
• 2 teaspoons lemon juice
• ½ teaspoon grated lemon zest
• 1/2 teaspoon basil

Step 2: On a pie plate combine bread crumbs, parmesan cheese and cayenne pepper. Mix well. On a separate plate combine flour, 1 pinch salt and pepper. Mix well. Beat eggs in a shallow dish.
Step 3: 1 at a time coat each fillet by rolling in flour, then dipping in egg mixture and then rolling in the bread crumb mixture. Make sure fillets are fully coated evenly.

Discription:If you are not familiar with a quiche it is a French dish that typically consists of eggs, milk and a pastry crust and is baked in the oven. There are many ways to make a quiche but I found the crab to be most suitable to my taste. Crab meat, Swiss and green onions give it a nearly perfect flavor. You can also add salt, pepper and maybe a little cayenne pepper if you like a little heat. These are totally optional and should be added to your taste. For the crust I just used a box mix but you could make a home made crust from scratch or even get an uncooked one that has already been prepared. If you are in a hurry and want something easy to make, try this recipe for crab quiche. Enjoy.
Ingredients:

• 1 (9 inch) unbaked pie crust
• ½ cup mayonnaise
• 3 eggs (beaten)
• 1 cup of crab meat (or imitation crab)
• 1 cup shredded Swiss cheese
• ½ cup milk
• 2 tablespoons all-purpose flour
• ½ cup green onions (chopped)
• salt (optional, to your taste)
• pepper (optional, to  your  taste)
• cayenne pepper (optional, to your taste)

Step 1: Pre-heat the oven to 350 degrees. In a bowl mix together eggs, milk, flour and mayonnaise until well blended. Stir in crab meat, cheese and green onions. Pour over pie crust.


Step 2: Bake in the oven for 40-45 minutes or until a knife comes out clean.

Discription:This is an interesting way to prepare shrimp. Wontons are a type of dumplings commonly found in Chinese cuisine.
Ingredients

• 24 large shell-on shrimp (20 to 24 per lb.)
• 24 square wonton wrappers
• 3 tablespoons finely chopped green onions
• 24 sprigs fresh cilantro, leaves and tender stems
• 1/3 cup coarsely chopped fresh cilantro
• vegetable oil (for frying)
• 2 tablespoons toasted sesame oil
• 4 tablespoons minced fresh ginger
• 1 tablespoon lemon zest
• 1 cup low sodium soy sauce
• 2 tablespoons orange marmalade
• 3 tablespoons lemon juice
• 1/4 cup orange juice

•  In a large bowl, whisk together 1/2 cup soy sauce, the chopped cilantro, 2 teaspoons ginger, 1 tablespoon   sesame oil and the lemon zest.
• Peel the shrimp (leaving tails on) and devein. Add to the soy mixture and marinate, covered, for about 15 to 20 minutes at room temperature.
•  Drain the shrimp in a colander, spread out on paper towels, and pat dry.
•  Pour oil into a deep, heavy pot to a depth of 3 inches and heat to 375° F. Meanwhile, spread out wonton wrappers. Working with one wrapper at a time, put several cilantro leaves and stems along wrapper edge nearest you. Top them with a shrimp, arranging the shrimp lengthwise so that the tails extend beyond the wrapper. Fold the wrapper edge opposite the tail over the shrimp.
• Brush the far edge of the wrapper with water and, starting with the near edge, roll the wrapper loosely around the shrimp, forming a package. Press seam firmly to seal.
•  Preheat the oven to 200° F and put a shallow rack in a baking pan. When the oil reaches 375° F, fry the wontons in several batches (so as not to crowd them), flipping midway through cooking, until they turn medium golden brown (about 1 1/2 to 2 minutes). If the shrimp begins to brown too quickly, reduce the temperature.
•  Lift the shrimp out with tongs, draining excess oil, and transfer to baking pan; keep warm in oven.
•  In a small bowl, whisk together the orange and lemon juices, 2 teaspoons ginger, 1/2 cup soy sauce, 1 tablespoon sesame oil, marmalade and green onions.
•  Serve the wontons hot, with the dipping sauce on the side

Discription:If you’re like me and love the Snickers bar, then you have to try this great candy bar recipe that will allow you to make your own Snickers at home (only better!).

Ingredients Bottom Layer

• 1 cup milk chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter

Filling

• 1/4 cup butter
• 1 cup sugar
• 1/4 cup evaporated milk
• 1 1/2 cups marshmallow creme
• 1/4 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped salted peanuts

Caramel Layer

• 1 (14 ounce) package caramels
• 1/4 cup whipping cream

Icing

• 1 cup milk chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter

•  Combine the first three ingredients in a small saucepan.
•  Stir over low heat until melted and smooth.
•  Spread into bottom of lightly greased 9×13 pan.
•  Refrigerate until set (or put in deep freezer for about 20 minutes).
•  For filling, melt butter in a heavy saucepan over medium-high heat.
•  Add sugar and milk.
•  Bring to boil, boil and stir for 5 minutes.
•  Remove from the heat and stir in marshmallow creme, peanut butter and vanilla.
•  Add peanuts.
•  Spread over first layer.
•   Refrigerate until set.
•   Combine caramels and cream in saucepan, stir over low heat until melted and smooth.
•   Spread over filling layer and refrigerate until set.
•   In another saucepan combine chips and peanut butter, stir over low heat until melted and smooth.
•   Pour over caramel layer.
•   Refrigerate at least one hour (I usually do much longer before cutting).
•   Cut into 1 inch squares.
•   Store in airtight container in refrigerator (will keep a long time).

Discription:These cookies not only taste great, but look really pretty too!
Ingredients

• 2 1/4 cups all-purpose flour
• 2 large eggs
• 3/4 cup butter or margarine, softened
• 1 1/3 cups packed brown sugar
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1 cup M&M’s (plain chocolate candy)
• 1 teaspoon salt
• 1/2 cup nuts, chopped (optional)

•  Preheat oven to 375° F.
•  Mix the brown sugar, baking soda, butter or margarine, vanilla and eggs in a large bowl until blended.
•   Stir in the remaining ingredients.
•   Drop dough with a rounded teaspoonful about 3″ apart onto a lightly greased cookie sheet. Press additional   candies into each cookie if desired.
•   Bake until light brown (about 6 to 8 minutes).
•   Cool slightly; remove to a wire rack.

Discription:Here’s a very easy recipe for chocolate marshmallow squares. They are really colorful and tasty, and will sweeten up your day!
Ingredients

• 1 (250g) bag marshmallows
• 1 cup chocolate chips
• 1/4 cup margarine
• 1/2 cup peanut butter

•  Melt the butter and peanut butter.
•  Stir in the chocolate chips.
•  Let cool.
•  Add the marshmallows.
•  Press in a 9 x 9 pan and refrigerate.
•  Cut into squares.

• 6 ounces dark chocolate (or milk chocolate)
• 1 3/4 ounces grated chocolate
• 1/2 cup ground almonds
• 1/2 cup confectioners’ sugar
• 3 tablespoons sweet butter
• 2 tablespoons almond liqueur or orange liqueur 

How to make:

•  In a double boiler, melt the dark chocolate with the liqueur; stir until well blended.
  
•  Add the butter and stir until melted.
•  Stir in the sugar and ground almonds.
•  Leave the mixture in a cool place until firm enough to roll into balls.
•  Put the grated chocolate on a plate and roll the balls in the chocolate to coat them.
•  Put the truffles in paper candy cups and chill.

Discription:It’s quick and easy to make and delicious! A perfect recipe for any time you’re craving chocolate!
Ingredients

• 14 large marshmallows
• 12 ounces (about 1 1/2 cups) semisweet chocolate, chopped
• 2 tablespoons reduced-calorie margarine
• 2/3 cup fat-free evaporated milk
• 1 2/3 cups sugar

• Coat an 8×8-inch pan with cooking spray.
  
• Stir together the sugar, margarine and evaporated milk. Bring to a boil in a sauce pan, reduce the heat to medium-low and cook for about 3 minutes, stirring constantly.
•  Stir in the marshmallows and chocolate. Remove from the heat and stir until smooth.
•  Pour into the pan and refrigerate for about 2 hours (until firm - for a firmer consistency, leave the fudge in the freezer).
•  Cut into 36 squares and serve.