Ingredients:
2 cups Bisquick. baking mix
2/3 cup milk
1/2 cup cheddar cheese -- shredded
1/4 cup margarine or butter -- melted
1/4 teaspoon garlic powder
Directions:
Preheat oven to 450. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 min. or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10-12 biscuits.
Per serving (excluding unknown items): 177 Calories; 6g Fat (32% calories from fat); 4g Protein; 27g Carbohydrate; 4mg Cholesterol; 480mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 1 Fat
NOTES : Substitute several cloves of chopped garlic for the garlic powder and let stand in melted butter while preparing biscuits.
Source: www.cdkitchen.com
Senin, 16 Juli 2007
Lobster Nutritional Facts
Lobster is high in:
* Amino acids
* Potassium and magnesium
* Vitamin A, B12, B6, B3 (niacin) and B2 (riboflavin), Calcium and phosphorous, Iron, zinc.
Source : www.red-lobster-recipe.com
* Amino acids
* Potassium and magnesium
* Vitamin A, B12, B6, B3 (niacin) and B2 (riboflavin), Calcium and phosphorous, Iron, zinc.
Source : www.red-lobster-recipe.com
LOBSTER BISQUE SOUP
LOBSTER BISQUE SOUP
1 lobster, 1 to 2 lb.
2 ribs celery
1 shallot, minced
1 c. butter (1/2 lb.)
1 c. chopped onion (1 med.)
2 c. half and half (or milk)
Lobster broth
1 tsp. paprika
1/2 tsp. Old Bay Seasoning (optional)
1/2 to 1 c. sherry
1 tsp. concentrated chicken stock or 1 cube chicken bouillon
Salt, white pepper
1 c. flour
3 c. reserved lobster broth
Place lobster and celery in heavy saucepan and cover with cold water. Bring to a boil, then boil 10 to 15 minutes or until lobster is red and cooked.
Remove lobster, strain broth (let lobster cool), set aside.
In a large saucepan, melt butter, then sauté onion and shallot until soft and translucent. Add half and half plus some of the lobster broth, reserving 3 cups for later use.
Heat milk mixture thoroughly, then add paprika, sherry, chicken stock, Old Bay Seasoning, salt and pepper. In bowl, mix together the flour and reserved 3 cups of lobster broth. Heat until thickened.
Meanwhile, remove meat from lobster and add to the bisque. Allow bisque to simmer (do not boil) for 15 minutes, stirring occasionally.
Garnish each bowl with chopped parsley.
Variation: You can use 1 1/2 tablespoons Minor's Lobster Base instead of lobster broth; eliminate the chicken bouillon.
Variation 2: Instead of using lobster, use an equivalent amount of crab meat. Use Minor's Crab Base instead of lobster broth and chicken bouillon. Instead of Lobster Bisque, you'll now have Crab Bisque!
Variation 3: Instead of using lobster, use an equivalent amount of peeled, deveined and chopped shrimp. Use Minor's Shrimp, Seafood, or Clam Base instead of lobster broth and chicken bouillon. Instead of Lobster Bisque, you'll now have Shrimp Bisque! Makes 3 quarts.
Source: www.cooks.com
1 lobster, 1 to 2 lb.
2 ribs celery
1 shallot, minced
1 c. butter (1/2 lb.)
1 c. chopped onion (1 med.)
2 c. half and half (or milk)
Lobster broth
1 tsp. paprika
1/2 tsp. Old Bay Seasoning (optional)
1/2 to 1 c. sherry
1 tsp. concentrated chicken stock or 1 cube chicken bouillon
Salt, white pepper
1 c. flour
3 c. reserved lobster broth
Place lobster and celery in heavy saucepan and cover with cold water. Bring to a boil, then boil 10 to 15 minutes or until lobster is red and cooked.
Remove lobster, strain broth (let lobster cool), set aside.
In a large saucepan, melt butter, then sauté onion and shallot until soft and translucent. Add half and half plus some of the lobster broth, reserving 3 cups for later use.
Heat milk mixture thoroughly, then add paprika, sherry, chicken stock, Old Bay Seasoning, salt and pepper. In bowl, mix together the flour and reserved 3 cups of lobster broth. Heat until thickened.
Meanwhile, remove meat from lobster and add to the bisque. Allow bisque to simmer (do not boil) for 15 minutes, stirring occasionally.
Garnish each bowl with chopped parsley.
Variation: You can use 1 1/2 tablespoons Minor's Lobster Base instead of lobster broth; eliminate the chicken bouillon.
Variation 2: Instead of using lobster, use an equivalent amount of crab meat. Use Minor's Crab Base instead of lobster broth and chicken bouillon. Instead of Lobster Bisque, you'll now have Crab Bisque!
Variation 3: Instead of using lobster, use an equivalent amount of peeled, deveined and chopped shrimp. Use Minor's Shrimp, Seafood, or Clam Base instead of lobster broth and chicken bouillon. Instead of Lobster Bisque, you'll now have Shrimp Bisque! Makes 3 quarts.
Source: www.cooks.com
"RED LOBSTER" BISCUITS
"RED LOBSTER" BISCUITS
2 c. Bisquick
2/3 c. milk
1/2 c. shredded cheddar cheese
1/4 c. butter
1/4 tsp. garlic powder
Mix Bisquick and cheese; add milk. Spoon on an ungreased cookie sheet (makes about 12). Bake at 425 degrees for 8-10 minutes. Brush with melted butter and garlic powder.
Source: www.cooks.com
2 c. Bisquick
2/3 c. milk
1/2 c. shredded cheddar cheese
1/4 c. butter
1/4 tsp. garlic powder
Mix Bisquick and cheese; add milk. Spoon on an ungreased cookie sheet (makes about 12). Bake at 425 degrees for 8-10 minutes. Brush with melted butter and garlic powder.
Source: www.cooks.com
CHEESE GARLIC BISCUITS AKA RED LOBSTER
CHEESE GARLIC BISCUITS AKA RED LOBSTER
BISCUITS
2 c. Bisquick
2/3 c. milk
1/2 c. grated cheddar cheese
1/2 c. melted butter
1/4 tsp. garlic salt
Mix Bisquick, milk and cheddar until a soft ball forms. Beat vigorously for 30 seconds. Drop by balls onto an ungreased baking sheet and bake at 450 degrees for 8 to 10 minutes. Mix butter and garlic and brush on rolls while still on the pan and hot.
Source: www.cooks.com
BISCUITS
2 c. Bisquick
2/3 c. milk
1/2 c. grated cheddar cheese
1/2 c. melted butter
1/4 tsp. garlic salt
Mix Bisquick, milk and cheddar until a soft ball forms. Beat vigorously for 30 seconds. Drop by balls onto an ungreased baking sheet and bake at 450 degrees for 8 to 10 minutes. Mix butter and garlic and brush on rolls while still on the pan and hot.
Source: www.cooks.com
Red Lobster Creamy Caesar Dressing
Red Lobster Creamy Caesar Dressing
3/4 cup any bottled Italian dressing
1 tablespoon Parmesan, grated
1 tablespoon sugar
1/3 cup mayonnaise
1 teaspoon anchovy paste or soy sauce.
Combine all ingredients. Refrigerate overnight before using
Source: www.redrocksunrise.com
3/4 cup any bottled Italian dressing
1 tablespoon Parmesan, grated
1 tablespoon sugar
1/3 cup mayonnaise
1 teaspoon anchovy paste or soy sauce.
Combine all ingredients. Refrigerate overnight before using
Source: www.redrocksunrise.com
Red Lobster Fondue
Red Lobster Lobster Fondue
1 lb. processed cheese food - cubed
1/2 cup milk - low-fat okay
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1 lobster tail - broiled
1/4 lb. crawfish tail meat - broiled
1/2 cup chopped red bell pepper
2 Tbsp. fresh minced parsley
Combine all ingredients except red pepper and parsley in a saucepan.
Heat on medium-low heat, stirring constantly, until cheese has melted.
When ready to serve, garnish with red bell pepper and parsley.
Dip torn pieces of French or Italian bread in fondue.
Source: www.redrocksunrise.com
1 lb. processed cheese food - cubed
1/2 cup milk - low-fat okay
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1 lobster tail - broiled
1/4 lb. crawfish tail meat - broiled
1/2 cup chopped red bell pepper
2 Tbsp. fresh minced parsley
Combine all ingredients except red pepper and parsley in a saucepan.
Heat on medium-low heat, stirring constantly, until cheese has melted.
When ready to serve, garnish with red bell pepper and parsley.
Dip torn pieces of French or Italian bread in fondue.
Source: www.redrocksunrise.com
Rules on Lobster
Lobster Rules
Choosing Hard or New Shell Lobster
* Newly molted lobsters are called soft-shell or "new shell" lobsters
* Soft-Shell lobsters have less meat in proportion to total body weight than hard-shell lobsters
* Hard-shell meat is firmer
* Soft-shell meat is softer and has the reputation of being more tender, sweet and tends to have more water
* Soft-Shell lobsters do not ship well
Appearance
* Quality live lobsters are most commonly greenish brown/black, but can also be blue, yellow, red or very rarely white. They do not turn red until they are cooked. Color does not affect flavor or texture
* Live lobsters should be active with their claws held up (not hanging limply) and with their tails curled under them
* Black marks or holes in the shell are the result of wear and tear, or indicate an older lobster has not recently shed its shell. They are not harmful in any way
Shipping
* If you plan to ship or transport lobster, always choose hard-shell lobsters.
Transferring
* When transferring lobsters, pick them up by the body not the claws.
Storing
* After live lobsters have arrived, they should be cooked as soon as possible
* The best way to keep lobster alive at home is to refrigerate them at around 40 F and cover with a damp cloth or newspaper. Since coolers can cause dehydration
* Do not immerse lobster in fresh water (in the sink or bathtub) or allow them to sit in melted ice. They will suffocate and die
* You can refrigerate the lobsters for up to 24 hours, after that, you must cook them half-way first, then freeze.
* Hard-shell lobsters should only be kept in the cooler for one to two days and then transferred to a live storage tank or cooked
* New shell lobsters are more fragile, they should only be stored in the cooler for up to one day
* Cooked lobster meat may be refrigerated in an airtight container for 2—3 days, or kept in the freezer for several months
Source: www.red-lobster-recipe.com
Choosing Hard or New Shell Lobster
* Newly molted lobsters are called soft-shell or "new shell" lobsters
* Soft-Shell lobsters have less meat in proportion to total body weight than hard-shell lobsters
* Hard-shell meat is firmer
* Soft-shell meat is softer and has the reputation of being more tender, sweet and tends to have more water
* Soft-Shell lobsters do not ship well
Appearance
* Quality live lobsters are most commonly greenish brown/black, but can also be blue, yellow, red or very rarely white. They do not turn red until they are cooked. Color does not affect flavor or texture
* Live lobsters should be active with their claws held up (not hanging limply) and with their tails curled under them
* Black marks or holes in the shell are the result of wear and tear, or indicate an older lobster has not recently shed its shell. They are not harmful in any way
Shipping
* If you plan to ship or transport lobster, always choose hard-shell lobsters.
Transferring
* When transferring lobsters, pick them up by the body not the claws.
Storing
* After live lobsters have arrived, they should be cooked as soon as possible
* The best way to keep lobster alive at home is to refrigerate them at around 40 F and cover with a damp cloth or newspaper. Since coolers can cause dehydration
* Do not immerse lobster in fresh water (in the sink or bathtub) or allow them to sit in melted ice. They will suffocate and die
* You can refrigerate the lobsters for up to 24 hours, after that, you must cook them half-way first, then freeze.
* Hard-shell lobsters should only be kept in the cooler for one to two days and then transferred to a live storage tank or cooked
* New shell lobsters are more fragile, they should only be stored in the cooler for up to one day
* Cooked lobster meat may be refrigerated in an airtight container for 2—3 days, or kept in the freezer for several months
Source: www.red-lobster-recipe.com
How to eat lobster
How to Eat Lobsters
The white meat of the lobster is located in the tail, claws, and knuckles. Meat can also be found in parts of the body and legs. The red material in the tail section is the coral "roe" or the female eggs and is considered a delicacy. And the greenish material at the junction of the body and tail is "tomalley", which is actually the liver, and has a very unique "peppery" taste used in many recipes.
Twist off the claws
* Put on the bib.
* Twist off the claws.
Crack the claws with your nut cracker
* Crack each claw and knuckle with a nutcracker, pliers, knife, or hammer. Remove the meat.
Remove the tail.
* Separate the tail from the body by arching the back until it crack.
* Bend back and break off the tail flippers. There’s meat in each flipper, too!
Push the tail meat out.
* Insert a fork and push the tail meat out in one piece.
* Remove and discard the black vein that runs the entire length of the tail meat.
Separate the shell of the body.
* Separate the shell of the body from the underside by pulling them apart
* Discard the green substance called the tomalley (the liver).
Push the tail meat out.
* Open the underside of the body by cracking it apart in the middle.
* Lobster meat lies in the four pockets, or joints, where the small walking legs are attached.
* The walking legs also contain meat that can be removed by biting down on the leg and squeezing the meat out with your teeth.
Source: www.red-lobster-recipe.com
The white meat of the lobster is located in the tail, claws, and knuckles. Meat can also be found in parts of the body and legs. The red material in the tail section is the coral "roe" or the female eggs and is considered a delicacy. And the greenish material at the junction of the body and tail is "tomalley", which is actually the liver, and has a very unique "peppery" taste used in many recipes.
Twist off the claws
* Put on the bib.
* Twist off the claws.
Crack the claws with your nut cracker
* Crack each claw and knuckle with a nutcracker, pliers, knife, or hammer. Remove the meat.
Remove the tail.
* Separate the tail from the body by arching the back until it crack.
* Bend back and break off the tail flippers. There’s meat in each flipper, too!
Push the tail meat out.
* Insert a fork and push the tail meat out in one piece.
* Remove and discard the black vein that runs the entire length of the tail meat.
Separate the shell of the body.
* Separate the shell of the body from the underside by pulling them apart
* Discard the green substance called the tomalley (the liver).
Push the tail meat out.
* Open the underside of the body by cracking it apart in the middle.
* Lobster meat lies in the four pockets, or joints, where the small walking legs are attached.
* The walking legs also contain meat that can be removed by biting down on the leg and squeezing the meat out with your teeth.
Source: www.red-lobster-recipe.com
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