četvrtak, 20.10.2011.


Refrigerated Beach : Servis Retro Fridge Freezer.

Refrigerated Beach

refrigerated beach

  • (of food or drink) Chilled, esp. in a refrigerator

  • (of a vehicle or container) Used to keep or transport food or drink in a chilled condition

  • (refrigeration) deliberately lowering the body's temperature for therapeutic purposes; "refrigeration by immersing the patient's body in a cold bath"

  • made or kept cold by refrigeration; "keep the milk refrigerated"; "a refrigerated truck"

  • (refrigeration) the process of cooling or freezing (e.g., food) for preservative purposes

  • land on a beach; "the ship beached near the port"

  • A beach is a geological landform along the shoreline of an ocean, sea or lake. It usually consists of loose particles which are often composed of rock, such as sand, gravel, shingle, pebbles, waves or cobblestones.

  • A pebbly or sandy shore, esp. by the ocean between high- and low-water marks

  • an area of sand sloping down to the water of a sea or lake

Pompano Joe's Seafood House in Destin, Florida

Pompano Joe's Seafood House in Destin, Florida

Coconut Shrimp
Local shrimp, hand breaded in a coconut mix, fried golden
brown served with mango-papaya chutney

Two could split this and still be full.

My recipe
2 large mangoes, peeled and seeded,
cut into 1 /2 inch pieces,
2 medium papayas, peeled and seeded,
cut into 1/2 inch pieces,
2/3 cup white vinegar,
1 cup brown sugar,
1 tablespoon cloves,
2 tablespoons grated fresh ginger, peeled,
1 teaspoon minced garlic,
1 small habanero pepper, chopped,
1 teaspoon allspice,
1 bay leaf,
1 tablespoon salt.


Recipe: Place the mango and papaya in a saucepan and add vinegar and 2/3 cup of water. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes, stirring occasionally. Stir in the remaining ingredients and simmer for about 45 minutes, or until mango in tender, stirring occasionally. Once the mango-papaya chutney is ready, let it sit for a while to cool down, or refrigerate it before using it. Remove the cloves and the bay leaf before serving.

Coconut Shrimp (Outback Steakhouse® Style)

1 cup flat beer
1 cup self-rising flour
2 cups sweetened coconut flakes
2 tablespoons sugar
1/2 teaspoon salt 1
jumbo shrimp
coconut oil for frying

Combine flour, beer, 1/2 cup coconut flakes, sugar and salt in a medium bowl. Mix well with electric mixer, cover and refrigerate for at least 1 hour.

Prepare the shrimp by deveining and peeling off the shell back to the tail. Leave the last segment of the shell plus the tail as a handle.

When the batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees F. Use enough oil to cover the shrimp completely.

Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp are dry before battering. Sprinkle each shrimp lightly with paprika before dipping in batter. Dip one shrimp at a time into the batter, coating generously.

Drop the battered shrimp into the coconut and roll it around till well covered. Fry four shrimp at a time for 2-3 minutes or until shrimp become golden brown. Flip the shrimp over halfway thru cooking time. Drain on paper towels.

Apricot-Curry Chicken Sandwiches

Apricot-Curry Chicken Sandwiches

1 tablespoon curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
4 boneless skinless chicken breasts (about 6 oz each)
1/4 cup Crisco® Pure Canola Oil
1/2 small red onion, finely chopped (1/2 cup)
1/4 teaspoon crushed red pepper flakes
1 jalapeno chile, seeded, finely chopped
1 jar (10.25 oz) Smucker’s® Low Sugar™ Reduced Sugar Apricot Preserves (1 cup)
Dash salt
2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 slices (3/4 oz each) Cheddar cheese, cut into quarters
1/2 cup Fisher® Chef’s Naturals® Natural Sliced Almonds, lightly toasted*
1 tablespoon water

1. In small bowl, mix curry powder, cinnamon, nutmeg, cloves and 1 teaspoon salt. Cut each chicken breast in half crosswise to make total of 8 equal portions. Coat chicken evenly with seasoning mixture.
2. In 12-inch nonstick skillet, heat 3 tablespoons of the oil over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until lightly browned. Remove from heat.
3. In 2-quart saucepan, heat remaining 1 tablespoon oil over medium-high heat. Add onion, red pepper and chile; cook 4 to 6 minutes, stirring frequently, until onion is tender. Reduce heat to medium. Stir in preserves; cook about 5 minutes or until heated. Stir in dash of salt; remove from heat. Cool slightly.
4. Heat oven to 375°F. Line cookie sheet with cooking parchment paper. On work surface, unroll dough sheets. Cut each sheet into quarters. On center of each dough rectangle, place cheese piece; top with 1 teaspoon preserves mixture, 1 teaspoon almonds and chicken piece. In small bowl, beat egg and water until well blended; brush on edges of dough rectangle. Bring up dough over filling; press edges to seal. Place seam side down on cookie sheet.
5. Brush tops with remaining egg mixture; sprinkle with any remaining almonds. Bake 12 to 18 minutes or until golden brown. Serve warm with remaining preserves mixture.

refrigerated beach

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