HOW TO FRY SEAFOOD MIX RECIPES

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STIR-FRY RECIPES - BBC GOOD FOOD



Stir-fry recipes - BBC Good Food image

Sizzle up one of our fragrant stir-fry recipes for a speedy midweek meal. Season your wok with everything from Singapore noodles and chicken chow mein to pad Thai and special fried rice.

Provided by Good Food team

Number Of Ingredients 1

FRENCH FRY SEASONING (RED ROBIN COPYCAT) — LET'S DISH RECIPES



French Fry Seasoning (Red Robin Copycat) — Let's Dish Recipes image

This savory blend of spices is just like the seasoning at Red Robin! It's great on fries, chicken, beef, pork, seafood and so much more.

Provided by Danelle

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 1

Number Of Ingredients 9

1/4 cup paprika
3 tablespoons salt
1 teaspoon pepper
2 tablespoons garlic powder
1 tablespoon onion powder
2 teaspoons dried basil
1 teaspoon ground cumin
2 teaspoons chili powder
1 tablespoon sugar

Steps:

  • Whisk together sugar in a small bowl. Transfer to an airtight container or shaker bottle until ready to use.
  • Sprinkle on fries, meat, potatoes, seafood, veggies and more.

Nutrition Facts : Calories 10 calories, CarbohydrateContent 2 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 0 grams fat, FiberContent 1 grams fiber, ProteinContent 0 grams protein, SaturatedFatContent 0 grams saturated fat, ServingSize 1, SodiumContent 801 grams sodium, SugarContent 1 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 0 grams unsaturated fat

More about "how to fry seafood mix recipes"

FRENCH FRY SEASONING (RED ROBIN COPYCAT) — LET'S DISH RECIPES
This savory blend of spices is just like the seasoning at Red Robin! It's great on fries, chicken, beef, pork, seafood and so much more.
From letsdishrecipes.com
Reviews 4.5
Total Time 20 minutes
Cuisine American
Calories 10 calories per serving
  • Sprinkle on fries, meat, potatoes, seafood, veggies and more.
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CREAMY SEAFOOD LASAGNE | SEAFOOD RECIPES | JAMIE OLIVER
It’s said that Italians don’t eat cheese and fish together, but I’ve often seen nonnas grating a wodge of Parmesan into a seafood risotto or a pot of pasta. And I thought, if they’re doing it, it must be good!
From jamieoliver.com
Total Time 1 hours
Calories 755 calories per serving
    1. Make your dough first. Place the flour on a board or in a bowl and make a well in the centre. Beat the egg until smooth, then pour it into the well.
    2. Using the tips of your fingers, gradually mix the egg with the flour until combined. Knead the bits of dough into one smooth lump. You can also do this step in a food processor – just whiz the flour and egg until the mixture resembles breadcrumbs. Tip onto a work surface and bring together with your hands.
    3. Knead the dough to develop the gluten; this makes your pasta springy instead of flabby when you cook it. There’s no secret to kneading – you just have to bash the dough around a bit with your hands, squashing it into the table, reshaping it, stretching it and squashing it again. Stop when your pasta starts to feel smooth and silky.
    4. Wrap in clingfilm and put in the fridge to rest for at least 30 minutes.
    5. It’s not the end of the world if you haven’t got a pasta machine, just use your rolling pin. The problem you’ll have is getting the pasta thin enough to work with. The way around this is to roll lots of small pieces. You’ll be rolling your pasta into a more circular shape than you’ll get from a machine.
    6. If using a machine, make sure it’s firmly clamped to a clean, long work surface. Dust the surface with flour, then take a lump of dough the size of a large orange and press it out flat with your fingertips.
    7. Set the pasta machine at its widest setting and roll the dough through it. Lightly dust the pasta with flour if it sticks. Click the machine down a setting and roll the dough through again.
    8. Fold the dough in half, click the machine back up to the widest setting and roll it through again. Repeat 5 or 6 times.
    9. Work the dough through all the machine’s settings, from the widest to the narrowest. Lightly dust both sides of the dough with flour every time you run it through. When you reach the narrowest setting, fold the dough in half, then in half again, then once more into a squarish piece of dough.
    10. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll through the settings for the last time, you should get a silky, rectangular sheet of pasta with straight edges.
    11. For the lasagne sheets needed in this recipe, keep rolling the pasta until it’s somewhere between the thickness of a beer mat and a playing card.
    12. Cut the pasta into 6 sheets of 8cm x 30cm, and cut the rest into 8cm x 12cm sheets. It dries faster than you might think, so don’t wait more than a minute or two to cut it. Lay a damp tea towel on top of the pasta to help prevent it drying out.
    13. Preheat the oven to 180ºC/350ºF/gas 4.
    14. For the béchamel sauce, place the milk and saffron in a saucepan and bring almost to the boil.
    15. In a second pan, melt 75g of the butter. Stir in the flour to make a paste and cook for 1 to 2 minutes, stirring frequently. Add the hot milk to the pan, a ladleful at a time, whisking as you go.
    16. Gently bring to the boil, then reduce the heat and simmer for around 5 minutes, stirring occasionally, until you have a thick, smooth sauce. Finely grate and stir in most of the Parmesan and season well.
    17. Scrub and debeard the mussels, discarding any that remain open when tapped. Halve the sole fillets lengthways, then thinly slice the salmon.
    18. Melt the remaining butter in a large, deep frying pan. Peel, finely slice and fry the garlic over a medium heat for 1 minute, or until golden.
    19. Add the rosemary sprigs and anchovies to the pan and fry for a few more minutes, or until the anchovies have dissolved.
    20. Add the mussels, shake the pan and cook, covered, for 3 to 4 minutes, or until the mussels have all opened (throw away any that haven’t after this time).
    21. Turn off the heat, then remove the mussels from their shells, putting the meat back into the pan (discard the shells). Stir to coat in the garlicky juices, discard the rosemary sprigs, then stir the mussel mixture through the béchamel sauce.
    22. Grease 6 individual baking dishes (measuring about 12cm x 16cm each) with a little oil and bring a large pan of salted water to the boil.
    23. Cook the sheets of pasta, a few pieces at a time, for about 1 minute. Remove with tongs and spread over a clean tea towel to drain.
    24. To assemble, place a long sheet of lasagne across each dish so that it overhangs the sides. Add a mixed layer of lemon sole and salmon, then spoon over a layer of the béchamel. Top with a smaller rectangle of pasta.
    25. Repeat until you get to the last of the béchamel sauce, then fold over the overhanging pasta to enclose. Top each lasagne with a king prawn, then scatter over the remaining Parmesan. Bake for 25 minutes, or until golden and bubbling at the edges. Let stand for 5 minutes before serving.
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VEGETABLE AND CHICKEN STIR-FRY RECIPE - MCCORMICK
Picky eater? Incorporate more vegetables into you and your family's diet with our easy chicken stir fry recipe. This low-fat chicken and vegetable stir fry is crunchy, packed with flavor (thanks to soy sauce and ginger) and full of color. Learn how to make stir fry in just 30 minutes and enjoy a tasty dinner tonight!
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Calories 156 per serving
  • Stir soy sauce mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute or until sauce is slightly thickened. Serve with cooked rice, if desired.
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20-minute prawn and broccoli stir-fry with fine egg noodles and soy honey dressing
From recipes.sainsburys.co.uk
Total Time 20 minutes
Cuisine Chinese
Calories 252 calories per serving
  • Cook the noodles according to the instructions on the packet. Drain and set aside.

    Meanwhile, heat 1 tbsp sesame oil in a wok or frying pan over a high heat and cook the chilli, garlic, ginger and prawns. Stir frequently for 2-3 minutes until the prawns are pink and cooked through. Transfer to a bowl and keep warm.

    Add the remaining sesame oil to the wok, then toss in the broccoli, red pepper, sugar snap peas, carrot and spring onions. Stir-fry for 3 minutes, until slightly tender.

    Mix the soy and honey together and drizzle into the wok. Stir well to coat the veg, then add the prawn mixture along with the noodles to the pan. Toss everything together and cook for 2 minutes, until it’s all heated through. Serve immediately.

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Dinner's ready in 30 minutes! Try chicken breasts stir-fried and partnered with a tangy sweet-and-sour sauce.
From bettycrocker.com
Reviews 4
Total Time 30 minutes
Cuisine Asian
Calories 380 per serving
  • In same skillet, heat remaining 3 tablespoons oil. Add chicken; cook, stirring frequently, until golden brown on outside and no longer pink in center. Add vegetables; cook about 2 minutes, stirring frequently, until hot. Stir in pineapple and sweet-and-sour sauce; cook until hot. Serve over cooked rice.
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SWEET-AND-SOUR PORK STIR-FRY RECIPE - BETTYCROCKER.COM
There’s no need for takeout when you can do it better—and with this simple stir-fry recipe, you’ll top anything that comes in little white box. Slices of pork tenderloin, cuts of fresh broccoli and bell pepper are tossed in a scratch-made-easy sweet-and-sour sauce for a dinner that’s ready in a flash.
From bettycrocker.com
Reviews 5
Total Time 35 minutes
Cuisine Asian
Calories 420 per serving
  • Stir chicken broth mixture, and pour into skillet; heat to simmering. Cook and stir 2 to 3 minutes or until pork is cooked through and sauce is thickened. Stir in reserved pineapple chunks, and garnish with green onions before serving. Serve with cooked rice.
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There’s no need for takeout when you can do it better—and with this simple stir-fry recipe, you’ll top anything that comes in little white box. Slices of pork tenderloin, cuts of fresh broccoli and bell pepper are tossed in a scratch-made-easy sweet-and-sour sauce for a dinner that’s ready in a flash.
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