6. Recipe for Beer Batter
Fish
Ingredients
2 quarts vegetable oil for frying
8 (4 ounce) fillets cod
salt and pepper to taste
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 fluid ounce) can or bottle beer
7. Cooking Procedure
Heat oil in a deep fryer to 365 degrees F (185
degrees C). Rinse fish, pat dry, and season
with salt and pepper.
Combine flour, garlic powder, paprika, 2
teaspoons salt, and 2 teaspoons pepper. Stir
egg into dry ingredients. Gradually mix in beer
until a thin batter is formed. You should be
able to see the fish through the batter after it
has been dipped.
Dip fish fillets into the batter, then drop one at
a time into hot oil. Fry fish, turning once, until
both sides are golden brown. Drain on paper
towels, and serve warm.
9. Recipe for Cedar Planked
Salmon
Ingredients
3 (12 inch) untreated cedar planks
1/3 cup vegetable oil
1 1/2 tablespoons rice vinegar
1 teaspoon sesame oil
1/3 cup soy sauce
1/4 cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed
10. Cooking Procedure
Soak the cedar planks for at least 1 hour in warm
water. Soak longer if you have time.
In a shallow dish, stir together the vegetable oil, rice
vinegar, sesame oil, soy sauce, green
onions, ginger, and garlic. Place the salmon fillets in
the marinade and turn to coat. Cover and marinate for
at least 15 minutes, or up to one hour.
Preheat an outdoor grill for medium heat. Place the
planks on the grate. The boards are ready when they
start to smoke and crackle just a little.
Place the salmon fillets onto the planks and discard the
marinade. Cover, and grill for about 20 minutes. Fish is
done when you can flake it with a fork. It will continue
to cook after you remove it from the grill.
12. Recipe for Grilled Cod
Ingredient
2 (8 ounce) fillets cod, cut in half
1 tablespoon Cajun seasoning
1/2 teaspoon lemon pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1 lemon, juiced
2 tablespoons chopped green onion (white
part only)
13. Cooking Procedure
Stack about 15 charcoal briquettes into a grill in a pyramid
shape. If desired, drizzle coals lightly with lighter fluid and
allow to soak for 1 minute before lighting coals with a
match. Allow fire to spread to all coals, about 10
minutes, before spreading briquettes out into the grill; let
coals burn until a thin layer of white ash covers the coals.
Lightly oil the grates.
Season both sides of cod with Cajun seasoning, lemon
pepper, salt, and black pepper. Set fish aside on a plate.
Heat butter in a small saucepan over medium heat, stir in
lemon juice and green onion, and cook until onion is
softened, about 3 minutes.
Place cod onto oiled grates and grill until fish is browned
and flakes easily, about 3 minutes per side; baste with
butter mixture frequently while grilling. Allow cod to rest off
the heat for about 5 minutes before serving.
16. Recipe for Peppered Shrimp
Alfredo
Ingredients
12 ounces penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 pound portobello mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (15 ounce) jar Alfredo sauce
1/2 cup grated Romano cheese
1/2 cup cream
1 teaspoon cayenne pepper, or more to taste
Salt and pepper to taste
1/4 cup chopped parsley
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17. Cooking Procedure
Bring a large pot of lightly salted water to a boil. Add
pasta and cook for 8 to 10 minutes or until al dente;
drain.
Meanwhile, melt butter together with the olive oil in a
saucepan over medium heat. Stir in onion, and cook
until softened and translucent, about 2 minutes. Stir
in garlic, red pepper, and mushroom; cook over
medium-high heat until soft, about 2 minutes more.
Stir in the shrimp, and cook until firm and pink, then
pour in Alfredo sauce, Romano cheese, and cream;
bring to a simmer stirring constantly until
thickened, about 5 minutes. Season with
cayenne, salt, and pepper to taste. Stir drained pasta
into the sauce, and serve sprinkled with chopped
parsley.
19. Recipe for Spinach
Lasagna
Ingredients
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped
spinach, thawed and well drained
2 cups shredded mozzarella cheese
3 cups Prego® Fresh Mushroom Italian
Sauce
6 uncooked lasagna noodles
1/4 cup water
20. Cooking Procedure
Mix ricotta cheese, spinach and 1 cup
mozzarella cheese.
Spread 1 cup pasta sauce in 2-quart
shallow baking dish. Top with 3 lasagna
noodles and half the spinach mixture.
Repeat layers. Top with remaining pasta
sauce. Slowly pour water around inside
edges of baking dish. Cover.
Bake at 400 degrees F for 40 minutes
Uncover. Sprinkle with remaining
mozzarella cheese. Bake 10 minutes or
until hot. Let stand 10 minutes.
22. Recipe for Pesto
Surprise
Ingredients Original recipe makes 10 servingsChange
Servings
1 (12 ounce) package farfalle (bow tie) pasta
1 (.6 ounce) package zesty Italian-style salad dressing
mix
12 cherry tomatoes
1 (8 ounce) can artichoke hearts, drained and chopped
2 (2.25 ounce) cans chopped black olives, drained
1 (2.25 ounce) can sliced green olives, drained
6 ounces shredded Parmesan cheese
3 tablespoons pesto
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Directions
23. Cooking Procedure
Bring a large pot of lightly salted water to a
boil. Add pasta and cook for 8 to 10
minutes or until al dente; rinse with cold
water and drain.
Prepared zesty Italian dressing according
to package directions.
In a large bowl, toss together pasta,
tomatoes, artichoke hearts, black olives,
green olives and cheese. Pour dressing
over all, add pesto, and stir until evenly
coated. Refrigerate or serve immediately.
26. Recipe for Italian Ricotta
Cheesecakes
Ingredients
9 eggs
3 pounds ricotta cheese
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 cup white sugar
1 teaspoon grated orange zest
1 (1.5 fluid ounce) jiggerwhiskey, optional
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Directions
27. Cooking Procedure
Preheat oven to 350 degrees F (175
degrees C). Coat two 9-inch pie pans
with vegetable oil cooking spray.
Beat eggs in a large bowl. Mix in the
ricotta
cheese, vanilla, cinnamon, sugar, zest, a
nd whiskey. Pour into prepared pans.
Bake in preheated oven for 1 hour to 1
hour 15 minutes, until firm. Let
cool, then refrigerate until cold.
30. Cooking Procedure
Crumble the cake into a 9x13 inch dish.
Beat the cream cheese and sugar in a
medium bowl until light and fluffy. Fold in
whipped topping. Mash the cake down
with your hands and spread the cream
cheese mixture over the cake.
In a bowl, combine strawberries and
glaze until strawberries are evenly
coated. Spread over cream cheese
layer. Chill until serving.
32. Recipe for Tiramisu
Chocolate Mousse
Ingredients 2 tablespoons brewed
espresso
1 tablespoon unsalted butter
3 1/2 ounces dark chocolate, broken into
small pieces
2 tablespoons Marsala wine or
rum (optional)
2 egg yolks
4 teaspoons white sugar
2 tablespoons mascarpone cheese
3/4 cup heavy cream
33. Cooking Procedure
Combine espresso and butter in the top of a double boiler over
simmering water.
Place dark chocolate pieces in the espresso mixture; cook without
stirring until chocolate starts to melt, about 3 minutes. Whisk chocolate
and espresso mixture until well combined. Remove from heat and set
aside.
Combine Marsala, egg yolks, and sugar in a saucepan over medium-
low heat, whisking constantly until frothy and thickened, 3 to 5 minutes.
Remove from heat.
Stir mascarpone cheese into marsala mixture.
Combine chocolate mixture with mascarpone mixture. Cool to room
temperature.
Whip heavy cream in a bowl until soft peaks form, 2 to 3 minutes.
Fold half of whipped cream into cooled chocolate mixture.
Fold second half of whipped cream into chocolate mixture. Cover with
plastic wrap and chill in refrigerator for at least 2 hours.
36. Recipe for Strawberry
Milkshake
Ingredients
1/2 pound fresh strawberries, hulled and
sliced, plus whole strawberries, for
garnish
2 heaping tablespoons sugar
1 teaspoon vanilla extract
1 pint vanilla ice cream
1/2 cup milk
Directions
37. Cooking Procedure
In a mixing bowl combine the sliced
strawberries, sugar and vanilla extract and
stir to combine well. Set aside and allow
to maceratefor at least 20 minutes and up
to 1 hour.
In a large mixer, place the strawberries, ice
cream, and milk. Blend until smooth. Pour
into ice cream parlor glasses and garnish
the rim of each glass with
whole strawberries. Serve immediately.
