Twinkie Del Mar Recipes

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TACOS DEL MAR



Tacos Del Mar image

Make and share this Tacos Del Mar recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 red bell pepper, diced
1 small onion, diced
1 teaspoon minced garlic
1 (15 ounce) can diced tomatoes with their liquid
1/2 teaspoon cumin
1 lb cod fish fillet
3 -4 tablespoons lime juice
salt
pepper
8 taco shells (hard or soft, regular or whole wheat)

Steps:

  • In a large skillet, heat the oil over medium heat; add the peppers, onions, and garlic; saute them until they are tender and just starting to brown, 5-8 minutes.
  • Stir in the tomatoes with their liquid and the cumin and bring the mixture to a low boil.
  • Place the fish on top of the mixture, sprinkle it with the lime juice, and season it with salt and pepper.
  • Cover, reducing the heat enough to keep the sauce simmering, and cook it for 15 minutes, until the fish is opaque and flakes very easily.
  • Pull the fish apart into chunks and serve, using a slotted spoon, so the tacos don't get too drippy.
  • Serve fish in taco shells, with your favorite taco add-ins such as guacamole, shredded Cheddar, sour cream, chopped lettuce, etc.

Nutrition Facts : Calories 133.8, Fat 5.2, SaturatedFat 0.8, Cholesterol 24.4, Sodium 80.5, Carbohydrate 10.7, Fiber 1.5, Sugar 1.2, Protein 11.4

EASY LINGUINE DEL MAR



Easy Linguine Del Mar image

This meal is inspired by the traditional Linguine Del Mar of any Italian restaurant, the twist is that it won't cost fancy restaurant prices to make!

Provided by VERSachi

Categories     One Dish Meal

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 7

1/2 lb linguine (or any other fav pasta)
2 (6 ounce) cans tuna fish (the albacore in water is the best, but the dark tuna is okay too)
1/2 red onion (chopped)
3 tablespoons olive oil
1 1/2 cups spaghetti sauce (I enjoy either Paul Newman's or Classico's marinera or tomato and basil sauces)
2 garlic cloves (chopped)
1/2 cup parmigiano

Steps:

  • Cook pasta as directed on the box but don't drain until the sauce is done and your ready to serve!
  • Drain the water from the two cans of tuna and set aside.
  • Warm a large skillet over med-low with olive oil.
  • Once the oil is hot (sizzles when you flick water on it) add your chopped garlic and onions and saute (approx 4 min or until onions caramelize).
  • Add both cans of tuna to the skillet, and allow to brown stirring occasionally with a wooden spoon or similar tool (approx 2 min).
  • Add your spaghetti sauce to the skillet and fold the onions and tuna into the sauce so that it is evenly coated.
  • Once the sauce begins to bubble turn your flame down to low and cover, let simmer for 2min.
  • Drain pasta and return to pot, add the sauce from the skillet and the parmigiana cheese.
  • Bon Apetite!

Nutrition Facts : Calories 954, Fat 27.9, SaturatedFat 4.1, Cholesterol 51, Sodium 1484.2, Carbohydrate 110, Fiber 4.8, Sugar 19.9, Protein 62.4

CEVICHE MIXTO DEL MAR (CUBANO)



Ceviche Mixto Del Mar (Cubano) image

Make and share this Ceviche Mixto Del Mar (Cubano) recipe from Food.com.

Provided by jobrien1990

Categories     < 4 Hours

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 13

2/3 lb large shrimp, peeled and cleaned
2/3 lb scallops, quartered
2/3 lb salmon, skinned and pin-boned
1 tomatoes, chopped
1 mango, peeled and cubed
1/4 red onion, chopped
1 jalapeno, seeded and finely chopped
1 cup lime juice
2/3 cup orange juice
1/2 cup loosely packed coriander leaves, chopped
1 tablespoon powdered sugar
1 large oranges or 1 large pink grapefruit, peeled and segmented
popcorn, seasoned with chilli, cumin and salt

Steps:

  • 1. Boil water. Blanch prawns for 30 seconds then transfer to ice water immediately. Drain.
  • 2. Combine all seafood with tomato, mango, onion and chilli in a large bowl and cover with lime and orange juice. Toss gently and ensure all seafood is submerged in juices.
  • 3. Cover and refrigerate for 3 hours.
  • 4. Drain seafood and discard marinate.
  • 5. Add coriander, sugar and orange/grapefruit, season to taste.
  • 6. Spoon into serving bowls and top with coriander. Pass popcorn separately.
  • Note: I used Moreton Bay bugs instead of the salmon.

Nutrition Facts : Calories 341.8, Fat 4.9, SaturatedFat 0.8, Cholesterol 179.6, Sodium 290.4, Carbohydrate 30.3, Fiber 3, Sugar 19.7, Protein 44.9

ENCHILADAS DEL MAR (SEAFOOD ENCHILADAS)



Enchiladas Del Mar (Seafood Enchiladas) image

This recipe was in the Nov 2006 Bon Appetit magazine. I have not tried it but It sounded so good I told another member about it and she asked me to post it. When I make it I shall revise the intro! The recipe calls for Oaxacan Cheese or mozarilla - the computer will not accept Oaxacan Cheese - your choice whichever one you want to use.

Provided by Bergy

Categories     Crab

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

1/2 lb tomatillo, husks removed
1 tablespoon olive oil
12 large shrimp, uncooked, peeled & deveined
1/4 cup shallot, minced
1 garlic clove, minced
6 ounces bay scallops, side muscle removed
1/4 cup dry white wine
1 1/3 cups heavy whipping cream
1 lb fresh lump crabmeat
salt & pepper
12 corn tortillas
3 1/2 cups mozzarella cheese, coarsely grated (apprx 14 oz)
6 ounces soft fresh goat cheese, crumbled
1 avocado, peeled, pit removed, cut lengthwise into 1/3-inch slices
6 tablespoons fresh cilantro, chopped
2 cups salsa

Steps:

  • Char the tomatillos over a gas flame or in the broiler until blackened in spots.
  • Transfer tomatillos to a blender & process to a coarse puree, set aside.
  • Heat oil in a large skillet, add shrimp & shallot, saute 1 1/2 minutes & add garlic.
  • Stir 30 seconds.
  • Add scallops & wine, cook until the wine has almost evaporated apprx 2 minutes.
  • Transfer shrimp mixture to a bowl.
  • Add cream & tomatillo puree to the skillet, simmer until the mixture thickens and measures 1 2/3 cups apprx 10 minutes.
  • Add crabmeat & shrimp mixture to the sauce in the skillet.
  • Season with salt & pepper.
  • Preheat oven to 425°F.
  • Heat a griddle or skillet over medium high heat.
  • Warm each tortilla on both sides until pliable about 30 seconds each side.
  • Spread tortillas out on a work surface and top each with 1/4 cup of the Oaxacan cheese (reserve 1/2 cup) & sprinkle with all the goat cheese.
  • Roll each tortilla & place seam side down in a 13"x9"x2" baking dish.
  • Spoon the warm seafood sauce over the tortillas.
  • Sprinkle with the remaining 1/2 cup of cheese(Oaxacan).
  • Bake enchiladas until heated through apprx 10 minutes, Cheese shouls be melted.
  • Top with avocado slices & cilantro.
  • Serve Salsa as a side dish.
  • DO AHEAD hint: Can be made up to an hour ahead - let stand at room temperature. It may take a little longer than 10 minutes to heat through.

Nutrition Facts : Calories 758.6, Fat 50.1, SaturatedFat 26.4, Cholesterol 226.1, Sodium 1511.5, Carbohydrate 33.3, Fiber 6.8, Sugar 5.8, Protein 45.2

THE FISH MARKET'S CHEEZY GARLIC BREAD



The Fish Market's Cheezy Garlic Bread image

Definitely, not a low-fat item! But oh soooo worth it!!! From The Fish Market Restaurant in Del Mar, California. http://www.thefishmarket.com/

Provided by BecR2400

Categories     Breads

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 long loaf sourdough bread
1/2 cup butter, softened
1 teaspoon parsley, chopped
1/8 teaspoon fresh garlic, minced
1 cup mayonnaise (do not use low-fat, as it will not brown)
1 tablespoon lemon juice
1 tablespoon parsley, chopped
3 cups romano cheese, grated medium

Steps:

  • Prepare garlic butter by combining butter, parsley and garlic.
  • Reserve.
  • In a bowl, mix all the ingredients for Romano Sauce by hand.
  • Blend the mix to a smooth, paste-like consistency, but do not break up the cheese.
  • Cut the loaf of bread in half lengthwise (horizontally) so that you are left with two long halves.
  • Cut the halves in half crosswise (short) so that you are left with four quarters.
  • Spread garlic butter over the loaves on non-crust side, then spread with cheese mix.
  • Bake on a baking sheet in a 400-degree oven until golden brown.

COPYCAT HOSTESS TWINKIES



Copycat Hostess Twinkies image

Make and share this Copycat Hostess Twinkies recipe from Food.com.

Provided by senseicheryl

Categories     Dessert

Time 55m

Yield 1 10 x 14 inch pan

Number Of Ingredients 15

2 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
3/4 cup cold water
2 teaspoons vanilla
7 egg yolks
7 egg whites
1/2 teaspoon cream of tartar
6 tablespoons flour (rounded)
1 1/2 cups Butter Flavor Crisco
1 1/2 cups sugar
1 cup cold milk (scant)
2 teaspoons vanilla

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the Cakes - In a large bowl, mix the first 4 ingredients. Make a well and add the next 4 ingredients. Beat until smooth with a spoon and set aside. Beat the egg whites with the cream of tartar until stiff peaks form. Pour over egg yolk batter and fold in until well beaten. Pour in an ungreased 10x14 pan. Bake 45-50 minutes. Cool in pan. Invert in pan with cups under each corner. Cool completely and run a knife around the edge. Remove and cut in half.
  • To make the Filling - Combine the first 3 ingredients and beat on high for 5 minutes, gradually adding the milk and vanilla. Beat 5 more minutes on high. Spread between 2 layers. Cut to size (3x1 inch) and wrap separately.

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