Cooking Method:

1. Combine water,bay leaf,herbs,garlic, and seasoning in pressure cooker.Mix well.
2. Arrange quartered potatoes and onion in an even layer.
3. Add clams,arranging them evenly over potatoes and onion.
4. Place lobster tails,shrimp and scallops over clams.
5. Top with sliced butter.Set the the corn-on-the-cob pieces around the sides.
6. Close pressure cooker and lock the lid.
7. Set the burner heat to high pressure.
8. When pressure cooker reaches high pressure,reduce burner heat to low.
9. Set timer to cook for 4 minutes.
10. Remove the pot from the heat.Carefully open pressure cooker.The lobster shell should be red-orange and clams open.
11. Using a tongs,divide cooked lobster,clams,scallops,shrimp,corn and potatoes between four large plates.Drizzle with cooking liquid.
12. Serve with lemon wedges.

Cooking method:

1. Preheat your oven to 375 F (190 C).
2. In a large mixing bowl,combine all marinade ingredients.Mix well.
3. Add chicken thighs to marinade and stir well to coat.Set aside and allow to marinade at least 15 minutes.
4. Heat a large nonstick skillet.Add marinated chicken thighs and fry until lightly browned on both sides.
5. Transfer skillet to preheated oven.Bake for 20 minutes.
6. Transfer baked chicken with their juices to serving platter.
7. Squeeze some lemon juice over chicken.Sprinkle with chopped fresh cilantro and serve.

Ingredients:

• 14 1/2 oz (435 ml) can reduced-sodium chicken broth
• 1/4 cup 960 ml) freshly squeezed lemon juice
• 6 garlic cloves,peeled and minced
• 1 teaspoon dried oregano
• 2 teaspoons chicken bouillon
• 2 1/2 pounds (1.44 kg) skinless and boneless chicken breasts
• 2 tablespoons unsalted butter,melted
• 2 tablespoons cornstarch
• 1/4 cup (60 ml) water
• salt and freshly ground black pepper,to taste
• lemon wedges for garnish

Cooking Method:

1. In a slow cooker,combine chicken broth,lemon juice,garlic,chicken bouillon and dried oregano.
2. Stir well to dissolve bouillon.
3. Add chicken breasts and butter.
4. Cover slow cooker and cook on low-heat setting for 3-4 hours or until chicken just tender (do not overcook!).
5. Remove cooked chicken breasts from slow cooker,reserving cooking liquid, and cut into cubes.
6. In a medium pan,combine cornstarch and water.Stir well to dissolve cornstarch.
7. Add reserved cooking liquid and,stirring, bring mixture to a boil over medium-high heat.
8. Reduce heat to low and simmer for a further 1 minute.
9. Remove from the heat and set aside.
10. Season cornstarch mixture with salt and black pepper.Stir in a few drops of freshly squeezed lemon juice.
11. Pour sauce over cubed chicken,garnish with fresh chopped parsley.
12. Serve over cooked pasta with fresh lemon wedges on side.

Ingredients:

• 6 large veal cutlets
• 2 large eggs,beaten
• 1 1/4 teaspoons salt
• 1/2 teaspoon coarsely ground black pepper
• 1/3 cup (80 g) all-purpose flour
• 1 1/2 cups (370g) dried bread crumbs
• 1/2 cup (125 g) unsalted butter,melted
• 2 lemons,cut into wedges

Cooking Method:

1. On cutting board with meat mallet,pound veal cutlets to about 1/8 inch ( 3 mm) thickness,turning once.
2. In a mixing bowl,combine beaten eggs with seasoning.Mix well.
3. On a waxed paper,place all-purpose flour;on another sheet place the bear crumbs.
4. Dip veal in flour,then in eggs,then coat with bread crumbs.
5. Heat 1/4 cup butter in large nonstick skillet.
6. Working in a batches<fry veal cutlets for 3-4 minutes on each side until brown,adding butter as needed.
7. Remove fried Wiener schnitzel from the heat and transfer into serving platter.
8. Garnish with lemon wedges and serve.

Ingredients:

• 1 1/2 pounds (720 g) raw shrimp,peeled and deveined
• 4 large garlic cloves,peeled and crushed
• 1/2 cup (125 g) unsalted butter
• 1 tablespoons freshly squeezed lemon juice
• 1 teaspoon salt
• 1/2 teaspoon fresh oregano leaves,chopped
• 1/8 teaspoon freshly ground black pepper
• lemon wedges for garnish

Cooking Method:

1. Preheat your broiler.
2. Arrange shrimp in a single layer in bottom of broiling pan.
3. In a saucepan,combine remaining ingredients.Stir well.Heat over low heat until butter is melted.
4. Pour butter mixture over shrimp.Stir to shrimp evenly.
5. Broil in preheated broiler for 5-8 minutes or until shrimp are pink.
6. To serve,spoon hot shrimp onto warm serving platter.
7. Sprinkle with fresh chopped parsley and garnish with lemon wedge.More shrimp recipes>>>>

Ingredients:

• 2/3 oz (20 g) unsalted butter,melted
• 3 tablespoons runny honey
• 1 tablespoon Dijon mustard
• zest of half lemon
• salt and freshly ground black pepper
• 1/2 pound (240 g) fresh asparagus,trimmed
• 4 salmon fillets
• lemon wedges

Shrimp-stuffed sole with delicious homemade sauce.
Makes 4 servings

Ingredients:

For Stuffing:

• 2 tablespoons chopped onion
• 2 tablespoons unsalted butter
• 1 cup (250 g) soft bread crumbs
• 1/2 teaspoon salt
• freshly ground black pepper
• dash nutmeg
• 1/2 cup (125 g) peeled and chopped shrimp

For Sauce:

• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup (250 ml) milk

• 2 tablespoons unsalted butter
• 1 cup (250 g) soft bread crumbs
• 1/4 teaspoon salt
• 1/4 cup (60 g) grated Parmesan cheese
• lemon and fresh parsley for garnish

Ingredients:

• 2 pounds (960 g) king prawns,deveined
• 8 tablespoons jalfrezi curry sauce
• 1/2 cup (125 ml) water
• handful of fresh coriander,chopped
• 1 lemon,cut into wedges

Ingredients:

• 1 pound (480 g) mixed sultanas,raisins and currants
• 12 oz (360 g) prunes,stoned
• 5 oz (150 g) chopped mixed peel
• 4 tablespoons rum
• 5 oz (150 ml) light ale
• 3 large eggs,beaten
• 8 oz (240 g ) flaked almonds
• 1 apple,cored and grated
• 2 teaspoons mixed spice
• 12 oz 9360 g) brown sugar
• 2 oranges
• 2 lemons
• 2 teaspoons salt
• 8 oz (240 g) shredded suet
• 6 oz (180 g) plain flour
• 5 oz (150 g) breadcrumbs

Grilled shrimp with avocado salsa. Shrimp with homemade avocado salsa.Very delicious recipe! Adapted from http://www.nuggetmarket.com
Makes 6 servings

Ingredients:

• 24 raw medium shrimp,peeled and deveined
• 18 cherry tomatoes
• 2 tablespoons freshly chopped thyme
• 3 tablespoons shallots,minced
• 1 tablespoon ground cumin
• 2 tablespoon fresh basil,chopped
• 1/4 cup (60 g) extra-virgin olive oil
• kosher salt and cracked black pepper to taste
• half of lemon
• 6 bamboo skewers,soaked

For Avocado Salsa:

• 1 ripe avocado,peeled,pitted and diced
• 1 small red onion,peeled and diced
• 1 small Roman tomato,seeded and diced
• 2 tablespoons fresh cilantro,chopped
• freshly squeezed lemon juice of 1/2 lemon
• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• kosher salt and cracked black pepper to taste

Baked salmon with creamy dill sauce.Fried salmon fillets with homemade creamy dill sauce.Delicious!

Ingredients:

• 2 pounds (960 g) salmon fillet
• 1 teaspoon lemon-pepper seasoning
• 1 teaspoon onion salt
• 1 small yellow onion,peeled,sliced and separated into rings
• 6 slices lemon
• 1/4 cup (60 g) butter,cubed
• 1/3 cup (80 g) sour cream
• 1/3 cup (80 g) mayonnaise
• 1/4 cup 960 ml) dry white wine
• 1 tablespoon capers
• 1 tablespoon finely chopped onion
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon prepared horseradish
• 3/4 teaspoon dried dill weed
• 1/4 teaspoon garlic salt
• freshly ground black pepper to taste

Cooking Method:

1. Preheat your oven to 375 F (185 C).
2. Line baking sheet with aluminum foil and lightly grease it with nonstick cooking spray.
3. Place salmon fillet skin side down on aluminum foil.
4. Season with lemon pepper seasoning and onion salt.
5. Top with onon rings and lemon slices.
6.  Dot with butter.
7. Fold aluminum foil around seasoned salmon fillet and seal tightly.
8. Bake in preheated oven for about 20 minutes.
9. Unseal aluminum foil and turn the oven's broiler on.
10. Cook the salmon fillet under the broiler until the flesh flakes easily with a fork, for about 10-15 minutes.
11. Meanwhile,make dill sauce.In a mixing bowl,combine remaining ingredients.
12. Stir well.Serve with baked salmon fillet.