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Ingredients: 10 slices white thinly sliced sandwich bread v oz drained canned body of water chestnuts 3/4 lb peeled, raw shrimp 1 egg white ii teaspoons cornstarch ii teaspoons shaoxing 1/2 teaspoon sesame oil 1/4 teaspoon argue ginger OR minced fresh ginger 1 light-green onion, minced sesame seeds white pepper salt canola oil Directions: Cut the bottom crust off the bread. Place the body of water chestnuts inward a nutrient processor. Pulse until coarsely chopped. Add the spices, shrimp, sesame crude oil also every bit egg white. Pulse until it forms a chunky paste. Transfer to a bowl. Stir inward light-green onion. Spread each piece of staff of life amongst the shrimp mixture. Sprinkle amongst sesame seeds. Cut into ii or 4 triangles or run out whole. Heat 1/4 inch crude oil inward a skillet or wok to to 350. Fry the triangles shrimp side downwards until pinkish also every bit golden, virtually 1-2 minutes. Flip also every bit fry the other side until golden, 1-

Ingredients: ii lobsters' worth of meat (3 cups, chopped) i stalk celery, diced 1/4 loving loving cup mayonnaise 1/2 tablespoon tarragon vinegar 1/2 tablespoon lemon juice salt pepper butter New England fashion rolls (split top) Direction: Toss the celery inwards add-on to lobster, together inwards a medium bowl. In a pocket-size bowl, whisk mayo, vinegar, lemon juice, tabular array tabular array salt inwards add-on to pepper. Pour over the lobster inwards add-on to celery inwards add-on to stir until the lobster is lightly coated. Refrigerate 20-30 minutes. Melt a bit of butter inwards a skillet inwards add-on to lightly toast the rolls on either side. Generously fill upwardly upwards alongside lobster. Yield: vi lobster rolls My thoughts: Unfortunately our trips this yr do not include a sentiment to the lobster gyre epicenter, Maine. But that doesn't remember I can't gustation a lobster roll. We bought a brace of lobsters (and since the store offere

Ingredients: i 1/2 lb peeled steamed shrimp, chopped i 1/2 loving loving cup fresh breadstuff crumbs (I used or thence slightly stale artisan white) 1/4 loving loving cup diced greenish onion 1/4 loving loving cup diced celery iii tablespoons minced Italian parsley iii tablespoons mayonnaise i tablespoon Dijon mustard 1/2 teaspoon malt vinegar ii eggs, beaten zest of i lemon canola oil Directions: Place all ingredients inward a large bowl. Stir to evenly combine. Form into one-half dozen storey patties. Refrigerate (line a plate with waxed paper to forestall sticking) for well-nigh 30 minutes or until prepare to use, upward to i day. Heat a tablespoon or thence of petroleum inward a large skillet. Cook the burgers for well-nigh iii minutes on each side (flip carefully, burgers made with cooked shrimp are somewhat fragile) or until golden. Serve on soft buns with tarter sauce (and love apple tree found & lettuce if tomatoes are inward season). My thoughts: Mar

Ingredients: iv lbs yellowish onions, halved every bit good every bit thinly sliced ii quarts beef stock 1/3 loving loving cup vermouth ii tablespoons olive oil ii tablespoons butter 1 tablespoon balsamic vinegar one-half dozen sprigs thyme (tied together) ii bay leaves to serve: bread rounds (day erstwhile slices of a baguette or artisan white does well) shredded Gruyère (I used cave aged Gruyère) Directions: Heat the olive rock fossil oil every bit good every bit butter inwards large skillet or saucepan. Add the onions. It is okay if they are mounded high inwards the pan, they testament pose upward downward quickly. Cover every bit good every bit pose upward the onions until but commencement to soften, stirring occasionally thence they pose upward evenly. Stir inwards the balsamic every bit good every bit convey away the lid. Cook until the onions are caramelized, stirring existent occasionally, close xl minutes. Deglaze the pan with the vermouth. Add the stock, salt,

Ingredients: For the mozzarella sticks: nine oz bundle depression moisture mozzarella sticks* 2 eggs, beaten 2 cups matzo meal or breadstuff crumbs 1 1/2 tablespoons dried oregano 1 1/2 tablespoons dried parsley 1 1/2 tablespoons dried basil 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon public fennel salt pepper For the sauce: 28 oz crushed tomatoes 1/2 onion, minced 2 cloves garlic, minced 1 tablespoon minced basil 1 tablespoon minced oregano 1 tablespoon minced Italian parsley 1 tablespoon olive oil salt pepper Directions: For the mozzarella sticks: Pour the eggs into a shallow bowl. Pour the breadstuff crumbs into a shallow bowl inwards add-on to stir inwards the spices. Dip each stick into the egg inwards add-on to in addition to so the breadstuff crumbs inwards add-on to in addition to so into the egg inwards add-on to in addition to and so the crumbs again. Arrange the double coated mozzarella sticks inwards a single layer on a tray