Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

February 2019

Rice Recipes

Breakfasts Recipes

Eggs Benedict Without Real Eggs

Eggs Benedict Without Real Eggs Recipe
1/4 c Cholesterol free egg product 3 tb Evaporated milk 1 ds Cayenne pepper 4 Canadian bacon slice...

read more

Scallops and Vegetables Recipe

Scallops and Vegetables recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Scallops and Vegetables recipe  PDF


2 ea Strips bacon, cut up
1/2 c Onion, chopped
1/2 lb Bay scallops
1/2 lb Mushrooms, sliced
1/2 lb Snow peas
1 tb Dry sherry
2 ts Cornstarch
1 tb Water
1 tb Lemon juice
1/2 ts Salt
Rice Brown bacon in skillet. Drain on paper towels and save 1 tb fat in skillet. Add onion and scallops and cook until scallops are white, about 3 minutes remove and keep warm. Add mushrooms, snow peas and sherry cover and cook 3 minutes. Combine cornstarch and water, add to skillet, and stir until thickened. Stir in reserved bacon and scallops. Stir in lemon juice and salt. Heat just to serving temperature and serve over rice. Adapted from Family Circle, June 28, 1994, by Loren Martin

Scallops and Vegetables recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
153 people have voted
Last Reviewed on 2019-02-17



Sunday, Feb 17 2019 Download & Print Scallops and Vegetables recipe  PDF   Rice recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

Marion's Sugar Cookies

New Cooking Recipes

Puerto Rican Beef Stew
Puerto Rican Beef Stew Recipe


3 tablespoons vegetable oil 1 1/2 pounds stewing beef cut into 1 1/2 inch pieces 1 large onion chopped 3 large garlic cloves chopped 1 tablespoon chopped fresh parsley 4 fresh thyme sprigs or 1 teaspoon dried, crumbled 4 bay leaves 2 tablespoons all purpose flour 2 cans beef broth (14 1/2 ounce) 2 cups dry red wine 4 large potatoes cut lengthwise into quarters 3 large carrots cut into 3/4 inch pieces 1/2 pound green beans trimmed halved chopped fresh parsley Heat oil in heavy large pot or Dutch oven over high h...

Cooking Magazines: Puerto Rican Recipes » February 2019   Puerto Rican recipes RSS   New

Dish Of The Day

Crayfish Tail Salad

Crayfish Tail Salad Recipe
6 ea Crayfish tails 10 ea Spinach, leaves 1 ea Endive, head 1/2 c Beans, small, green, blanc...
read more

Category: » Tilapia Recipes

View more dishes

>