Category Archives: Recipes

Recipes for the cook. Everything from home, garden and wild game cooking

Shellfish Recipes

Fried Clam Recipe

Ingredients:

3 dozen clams, such as littleneck, manila or cherrystone, shelled and cleaned
3 quarts vegetable oil
1 cup all purpose flour
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon oregano
10 lemon wedges

Equipment:

Stove top pot large enough to hold oil
Cooking thermometer to monitor oil temperature

Cooking Directions

Heat the oil in a large pot or Dutch oven over high heat to 360 degrees F.

In a shallow bowl, combine the flour and the spices. Add the clams and toss to coat evenly, shaking to remove any excess.

In batches, deep-fry the clams, turning frequently, until golden brown, about 2 minutes. Remove from oil and either place on racks to drain or to paper towels.

Serve with lemon wedges and tartar sauce or blue cheese dipping sauce.

Shellfish Recipes

Baked Clams Recipe

Ingredients:

4 dozen Littleneck clams
2 tablespoons salt
3 cups bread crumbs
1/2 cup Parmesan
2 lemons, zested and juiced
1 tablespoon chopped garlic
2 tablespoons pesto
1/2 cup chopped parsley leaves
1/2 cup olive oil
1/4 pound clarified butter

Cooking Directions

Preheat oven to 350 degrees F.

Night before, if you want to, place clams in the refigerator in water with some corn meal to help the clams purge.

Place bread crumbs, Parmesan, lemon juice, zest, garlic, pesto, parsley, and olive oil in a bowl. Mix together with half of the clarified butter. Mix together until moist but not too wet. Use additional butter only if needed.

Open each clam and place mixture on top. Place in oven and bake for 12 minutes, or until golden brown.

Tomato Recipes

Roasted Tomato Soup Recipe

Roasted Tomato Soup

Roasted Tomato Soup is a hearty flavorful food. It is considered an easy recipe to follow. The heavy cream brings it all home in flavor.

Ingredients

2 1/2 pounds fresh tomatoes
6 cloves garlic – peeled
2 small yellow onions – sliced
1/2 cup extra-virgin olive oil
Salt and black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves
3/4 cup heavy cream

Directions

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Add basil leaves. Pour contents into a blender or use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock – you do not need to add the remainder. In fact if the vegetables are fresh there may be enough liquid content already. Season to taste with salt and freshly ground black pepper.

garden vegetable cooking and simple living cooking. Tomatoes are a must in your garden you should try to grow tomatoes

Look at other tomato recipes https://traderscreek.com/recipes/recipe-index/

Squash Recipes

Roasted Yellow Squash and Vegetables

Roasted Yellow Squash and Vegetables

Roasted Yellow Squash and Vegetables is simple to make. You can change up for different root and other vegetables.

Ingredients

Pam cooking spray
3 medium bell peppers (Go with different colors) – seeded and quartered
2 yellow summer squash – cut lengthwise
1 large red onion – sliced thickly
12 ounces canned artichoke hearts, without oil, drained
1 teaspoon dried thyme (you can try rosemary for a change)
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground

Directions:

Preheat oven to 450ºF. Coat baking sheet with Pam cooking spray. Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheet, flesh side up, and coat vegetables with cooking spray; sprinkle with thyme, salt and black pepper.
Roast until vegetables are tender and golden brown, about 20 to 25 minutes. Chop vegetables into bite-size pieces and serve. Yields about 3/4 cup per serving.

Look at other squash recipes

Squash Recipes

Yellow Squash Casserole

Yellow Squash Casserole

Yellow Squash Casserole not much to this recipe, just combine ingredients and bake

Ingredients:

3 cups sliced cooked yellow summer squash
2 cups shredded mild cheddar cheese
4 ounces chopped mild green chiles
1 cup saltine crackers, crushed
1 cup milk

Directions:

Combine all ingredients in baking dish. Bake in 1 1/2 to 2-quart casserole in oven at 350° for 1 hour

Look at other squash recipes https://traderscreek.com/recipes/recipe-index/

Squash Recipes

Stuffed Yellow Squash – Vegetarian Style

Stuffed Yellow Squash – Vegetarian Style

Stuffed Yellow Squash makes a great main course or a side dish with any meat (please not fish)

Ingredients:

3 medium yellow squash
4 ounces salted butter
1/2 cup leeks – chopped
1/2 cup onions – chopped
1 bell pepper – chopped
1 tablespoon parsley – chopped
1 teaspoon minced garlic
3/4 cup grated Parmesan cheese
1 1/2 cups plain bread crumbs
Salt and pepper to taste
1/4 cup water

Directions:

Take squash and cut lengthwise. Remove seeds and discard, take squash flesh out of the skin by using a teaspoon. Chop yellow squash into small pieces. Combine chopped squash set aside. Add butter to saucepan on medium heat and add leeks. Cook until tender. Add minced garlic and chopped squash. Cook until yellow squash is tender. Add bread crumbs, Parmesan cheese and parsley. Stir mixture and remove from heat. Season with salt and pepper to taste.

Stuff each hollowed squash with vegetable mixture. Place stuffed side up in a casserole dish with 1/4 cup of water. Cover and bake in 350 degree oven for approximately 20 minutes.

Look at other squash recipes https://traderscreek.com/recipes/recipe-index/