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Progressive International® is your source for the widest range of functional, inventive, and fun kitchen tools and great ideas put into practice. Our in-house designers spend hours in the kitchen coming up with ways to improve on a variety of traditional tasks and tools. Established in 1973, our commitment to quality and service allows us to offer a broad selection of quality kitchenware and other household products. Stainless steel roasting pan includes a baking pan with easy to grip folding handles, removable rack and serving spatula. 14.25" x 10" x 4" sized pan is great for cooking lasagna, roasts, casseroles and large cakes.

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Seafood Recipes

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For those who love fishor clams, lobster, scallops, mussels, octopus, oysters, crab, or shrimpbut are in need of a definitive guide to making it at home, here's a Big Book that's a whale of catch. This tell-all volume helps the home cook not only select the fish or shellfish from the market, but also then turn it into a delicious meal in a few easy-to-follow steps. The book is organized by type of seafood, so if, say, snapper is not available that day, a quick substitution can be made with catfish, flounder, or whatever similar fish is freshest. The author's tips for selection, preparation, and cooking techniques (including poaching, steaming, baking, grilling, frying, and roasting) allow the reader to cook with confidence. With more than 250 outstanding recipes, from appetizers and main courses to great classic side dishes, this latest addition to the Big Book series means nobody has to be chicken of the sea.

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In the year 2000, Americans ate an astonishing 963 million pounds of shrimp. Bruce Weinstein's relatively slim Ultimate Shrimp Book presents 650 recipes for the titular seafood, from Shrimp à la King to XO Shrimp. Weinstein's approach is to offer "master recipes," such as those just given, followed by up to 10 "quick-take" variations for each. For example, the recipe for Shrimp Cakes is trailed by Florida-Style Shrimp Cakes, which adds lemon juice and zest; Herbed Shrimp Cakes, with parsley, thyme, and tarragon; and Louisiana-Style Shrimp Cakes, with Tabasco plus red or green pepper, and so on. Though many of the uncomplicated formulas are alluring, a number, particularly those featuring shrimp and cheese mixtures (such as a creamy dish with parmesan, blue cheese, fontina, and Asiago), have questionable appeal. However, readers will still find many worthwhile dishes to try, from old favorites, like Shrimp Rémoulade and Beer Batter Shrimp, to "newer" recipes, such as Shrimp Bengalese Stew and Szechwan Cold Garlic Shrimp. Crowd-pleasers like Shrimp Etouffée and Shrimp Paella are also covered, as are tasty shrimp snacks like Popcorn Shrimp, Shrimp Pizza, and Shrimp Tacos. With useful shrimp buying and preparation information and good notes on ingredients and equipment, the book is a handy guide to a much-loved American food. --Arthur Boehm

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Mediterranean seafood is a topic as vast as the riches of that fabled sea itself. Written by distinguished food historian Alan Davidson (author of The Oxford Companion to Food), MEDITERRANEAN SEAFOOD is a seminal work of culinary scholarship. The new edition catalogs edible marine life and provides identifications in a dozen languages and over 100 line drawings. Davidson puts knowledge into practice with 240 skillfully presented recipes, culled from cuisines throughout the region. Davidson'¬?s work possesses the quixotic charm of the true enthusiast; his practical discussions are enlivened by touches of witty erudition that will delight those new to the subject, as well as readers steeped in the biology and culinary traditions of the Mediterranean. ‚Ä¢ The original edition won the prestigious Glenfiddich Award for best food book and was translated into five languages.‚Ä¢ An essential reference for the gastronomically inclined traveler (or English-speaking resident) wishing to know more about the seafood found in the markets, kitchens, and restaurants of the Mediterranean region.

Rodgers's (Birthday Celebrations; Fondue, etc.) comprehensive all-shrimp cookbook may be somewhat lacking in personality, but it does deliver exactly what the title promises: myriad easy ways to prepare a favorite crustacean. After a brief section on the types of shrimp available and their preparation, Rodgers offers 100 recipes in chapters divided into appetizers, salads and cooking method (saut?ed shrimp, grilled shrimp, baked shrimp). The clearly written recipes are generally modern American in style, with a few innovative standoutsAPickled Picnic Shrimp; Grilled Shrimp, Sage and Pancetta Spedini; Savory Shrimp Bread PuddingAlivening up the parade of familiars such as Shrimp and Sea Shell Pasta Salad with Sun-Dried Tomato Vinaigrette and Spaghetti with Shrimp, Anchovies and Bread Crumbs. Rodgers also digs into different ethnic cuisines and comes up with Malaysian Fried Rice and El Paso-Style Stacked Shrimp Enchiladas. Baked Shrimp with Herbed Crumb Topping or Wilted Spinach and Shrimp Salad may not be news, but they are easy, quick and reliably tasty. 
Copyright 1998 Reed Business Information, Inc.

Review 
"Throw another shrimp on the barbie, or, for that matter, in the pot or deep-fryer. There's no shortage of ways to prepare what is to many their favorite seafood. 'Simply Shrimp' by Rick Rodgers is an international collection of 101 tempting recipes for appetizers, salads, pasta dishes, and meals from the grill and oven. Using fresh ingredients (sometimes exotic spices, all available in the U.S.), you can whip up a quick weeknight supper or a cocktail party spread or even a foolproof barbecue. You'll find that 'SIMPLY SHRIMP' offers endless variety, sure to please family and friends." -- Cookbook Digest

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Enjoy great tasting food by naturally sealing in juices that enhance the natural flavor of food without added fats or oils. Convenience and versatility comes from its small, light weight and portable size for use in RVs, dorms, boats or as an extra oven for big gatherings. Safe infrared rays are gentle and similar to what the human body radiates. Start the oven and watch the food sizzle and brown under the clear plastic dome. Save time by cooking 50% faster than a conventional oven Save up to 85% more energy by using 1500W rather than conventional ovens' 3500W No smoke is created so no ventilation system is needed All parts, except the power head, are dishwasher safe and all oil splatters is self-contained Clear, lightweight, highly durable polycarbonate dome Reversible ECO Friendly non stick liner pan can also be used as a serving tray Dome holder keeps power head within reach while you prepare food.

Jane Kinderlehrer’s Smart Chicken and Smart Fish are now collected in this one volume, creating a doubly delicious selection of high-fiber, low-fat, low- or no-sugar, low-sodium, and low-cholesterol recipes for main courses, soups, and salads.

However you make your poultry, whether roasted, sautéed, poached, grilled, baked, or stir fried, make it healthy and delicious with these 101 chicken recipes. Recommended by Julia Child, the tasty poultry offerings include dozens of chicken, capon, turkey breast, pot pie, and stew selections, plus a glossary on terminology and helpful hints on stuffing carving, storing, and freezing.

Regarding fish, here are 101 recipes, encompassing 26 varieties of fin-fish, covering baking, broiling, poaching, grilling, smoking, and sautéing, and including appetizers, salads, chowders, gumbos, and main courses. Jane also reports all the important facts on fish safety, selection, menu planning, and caloric and nutritional analysis.

Today's busy lifestyle have made the multifunctional countertop oven more popular than ever. This Cuisinart Toast Oven Broiler features state-of-the-art electronic touchpad controls and a stainless steel bar handle and side grips to give it a popular commercial look. Four versatile cooking options and an extra-large capacity are great for everyday cooking, and make it a convenient second oven for side dishes and desserts. From diner for two to a diner party, Cuisinart is ready to serve!

  • 6-slice convection toaster oven broiler with 0.6-cubic-foot capacity
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In New Orleans, it's often been said that people don't eat to live; they live to eat. Famous for its culinary delights and the pride it takes in its diverse cooking heritage, this is a city of food and a city for food lovers. So, it makes perfect sense that New Orleanians, known for living in and savoring the moment, would glean such a multitude of delicious recipes enjoyed at thousands of dinner tables each night. In addition to dishes from today's best chefs, Wohl has added classic restaurants and establishments no longer with us. The inclusion of these establishments demonstrates how influential they have been and how favorite recipes continue to permeate today's menus, not only in New Orleans, but throughout the country. This gorgeously photographed book celebrates the city's renowned seafood and shares how to make these great recipes. The 45 recipes compiled feature signature dishes, accompanied by history, stories, and photographs to make cooking New Orleans-style just what dining New Orleans-style has always been-an unforgettable, unmatchable experience.

Where do you get the best crab cakes? Ask one hundred different people and you'll likely get one hundred different answers. Some swear by classic Chesapeake Bay crab cakes, and some by spicy Creole crab cakes, while others maintain that Pacific Northwest crab cakes can't be beat. In I Love Crab Cakes!, award-winning chef and cookbook author Tom Douglas brings the best of East, West, and Gulf coasts to the table and proves that the most delicious crab cakes of all come straight from your home kitchen.

Tom thoroughly examines every thorny, crab cake–related issue. Bread crumbs, cracker crumbs, panko, or no crumbs at all? What kind of crabmeat: Dungeness, king, or Peeky Toe? Are the best crab cakes pan-fried, deep-fried, or not even cooked?

Tom offers up dozens of his famous crab cake recipes, including classic crab cakes from East and West, North and South, plus newer innovations such as Wild Ginger Crab Cakes, Pesto Risotto Crab Cakes, and Crab Louie Cheesecakes. There are crab cake sandwiches, breakfast crab cakes, and crab cake sauces and salsas.

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Prepare entire meals, large or small, in one easy step. This digital rice cooker flawlessly prepares up to 16 cooked cups of any type of rice and will simultaneously steam meat and vegetables. It has a cool-touch exterior and an easy-to-use, programmable control panel that includes functions such as automatic warming and delay timer. The removable inner cooking pot is nonstick for easy serving and cleanup. Includes measuring cup, steam tray and serving spatula.

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Now available in an updated second edition, SEAFOOD OF SOUTH-EAST ASIA is the third volume in Alan Davidson'¬?s award-winning seafood trilogy. Having been British ambassador to Laos, Davidson brings his extensive scientific and cultural knowledge to bear on this authoritative guide to the fish and shellfish of South-East Asia. The new edition provides detailed, illustrated descriptions of nearly 200 species, complemented by 150 traditional recipes from Vietnam, Thailand, Cambodia, and Indonesia, among other countries. This delightfully written guide equips readers with the information and recipes they need to appreciate the rich and varied cuisines of the area. The only identification and recipe guide devoted to the seafood of South-East Asia.Over 150 authentic recipes, 250 line drawings, and extensive coverage of essential pantry ingredients.

Mystic Seaport in southeastern Connecticut is the home of all things about New England and the sea--including great seafood cooking. Every year tens of thousands of people visit Mystic to see the fishing boats and ships, tour the 18th-century coastal village, and sample great seafood.

Now here is Mystic Seafood, with more than one hundred great seafood recipes, both historical and contemporary, simple and elaborate, for oysters, clams, lobster, shrimp, cod, flounder, tuna, swordfish, and many other types of fish. Some of the recipes come from famous chefs and restaurants in the Mystic area; others were developed by the author, who is editor of Taste of the Seacoastmagazine.

Vintage photos of tall ships and scenes from New England's seafaring past are interspersed with the recipes, and sidebars--on such topics as the role of fishing in Colonial America, how to prepare a classic clambake, and the lobster's peculiar culinary history--make this not only a great cookbook for anyone who loves seafood but also a perfect sourvenir of Mystic Seaport.

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