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1lb. box of saltine crackers with unsalted tops
2 1oz. packets dry ranch dressing mix
1 1/2 tsp crushed red pepper flakes
1 1/2 tsp cayenne pepper
2 cups canola oil

Directions:
Open 2 one gallon sized zip lock bags.
Pout one packet of ranch dressing mix in each bag.
Put 3/4 tsp of crushed red pepper flakes in each bag.
Put 3/4 tsp of cayenne pepper in each bag.
Pour 1 cup of canola oil in each bag.
Mix until all ingredients are mixed well.
Put 2 sleeves of crackers into each bag.
Turn the bags gently until the crackers are evenly coated.
Turn the bag once every 20 to 30 minutes until the liquid is entirely absorbed by the crackers. (About two hours)

If desired, spread the crackers onto paper towels to absorb any extra oil before serving.

Store the crackers in the bags or other airtight container.

Recipe submitted by friend, Bonny K. more info
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Ingredients
3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Directions
Watch how to make this recipe.
Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

Ladle the soup into bowls and serve.

Recipe and Image Source: Food Network
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Oyster Dressing/Stuffing
Ingredients:
8 cups plain bread cubes or 8 cups cornbread cubes
1 1/2 cups celery, chopped
3/4 onion, chopped
2 (8 ounce) cans oysters, with liquid
1/2 cup butter, melted
2 teaspoons salt
1 teaspoon pepper
1 teaspoon ground sage
1 teaspoon poultry seasoning
1/2 teaspoon thyme
1/2 cup evaporated milk

Directions:
Heat milk, butter, and oyster liquid in small pan.
Combine bread cubes, celery, onion, spices, and oysters. (You may cut up the oysters if they are too large for you.).
Add liquid and stir.
Stuff poultry or place in greased foil lined baking dish.
Bake 350 degrees for 1 hour, or until poultry is done.

Oyster Stuffing
Ingredients:
20 oysters, shucked
3 cups coarsely crumbled cornbread
3 slices bacon, cut crosswise into 1/4 inch strips
1/2 cup plus 2 tablespoons unsalted butter
3 medium shallots, thinly sliced
2 celery stalks (with leaves), thinly sliced
2 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh thyme
2 tablespoons white dry vermouth

Directions:
Put the oysters in a strainer over a medium bowl to catch their liquor. Reserve 3/4 cup of the oyster liquor. In a large bowl, combine the crumbled cornbread and oysters.

Bring a small saucepan of water to a boil. Add the bacon and cook for 1 minute. Drain and pat dry with a paper towel.

Melt 1/2 cup of the butter in a large skillet over medium-high heat. When the foaming subsides, add the bacon, shallot, celery, salt, and season with pepper, to taste. Cook, stirring, until soft, about 10 minutes. Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil. Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine. Set aside for 10 minutes. Preheat the oven to 400 degrees F.

Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour.

Remove from the oven and serve immediately.

Shrimp Dressing
Ingredients:
7 cups water, divided
1 tablespoon seafood seasoning
1 pound uncooked medium shrimp, peeled and deveined
1 large onion, chopped
1 celery rib, chopped
1/2 cup chopped green pepper
3 green onions, chopped
1/2 cup butter or margarine
1 package (14 ounces) seasoned stuffing cubes or crushed seasoned stuffing
3 cups crumbled corn bread
1 teaspoon seasoned salt
1/8 teaspoon garlic powder
1/8 teaspoon each black, white and cayenne pepper
Celery leaves, optional

Directions:
In a large saucepan, bring 5 cups of water and seafood seasoning to a boil. Add shrimp; return to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until shrimp turn pink. Drain; set aside three shrimp for garnish. Chop the remaining shrimp.

In a large skillet, saute onion, celery, green pepper and green onions in butter until tender. In a large bowl, combine the stuffing, corn bread, chopped shrimp, sauteed vegetables and seasonings. Stir in the remaining water. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Garnish with celery leaves if desired and reserved shrimp. Yield: 12-14 servings.

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INGREDIENTS

  • 3 tablespoons fresh lime juice
  • 3 tablespoons olive oil, divided
  • 4 tablespoons finely chopped fresh cilantro or 4 tablespoons parsley, divided
  • 4 teaspoons minced garlic, divided
  • 1 1⁄2 teaspoons kosher salt, divided
  • 1⁄4 teaspoon sugar
  • 6 (5 ounce) tilapia fillets
  • 3⁄4 cup long-grain rice
  • 1 cup chopped onion
  • 2 oranges, peeled, seeded, coarsely chopped
  • 1 (28 ounce) can diced tomatoes, un-drained
  • 1 (15 ounce) can black beans or (15 ounce) can pinto beans, drained, rinsed
  • 1 teaspoon dried oregano leaves
  • 1⁄2 teaspoon fresh ground black pepper
  • 1⁄4 teaspoon cayenne pepper

    DIRECTIONS

    • For the tilapia marinade, combine lime juice, 1 tablespoon olive oil, 2 tablespoons cilantro, 1 teaspoon garlic, 1/2 teaspoon salt, and sugar in a shallow dish.
    • Add tilapia and marinate 15 minutes, turning once.
    • To prepare the bean and rice mixture, cook the rice according to package and keep warm while the tilapia is marinating.
    • Preheat oven to 400 degrees. In a large, skillet or saucepan, heat 2 tablespoons olive oil on medium heat. Add remaining garlic and onions; sauté until translucent, about 5 minutes, stirring. Add 2 tablespoons cilantro, oranges, tomatoes, beans, oregano, 1 teaspoon salt, pepper, and cayenne.
    • Cook, uncovered, until hot, 7 to 8 minutes, stirring occasionally.
    • Transfer hot rice to a 9 by 13 inch baking dish. Spoon the bean mixture on top of rice and gently blend. Slightly overlap tilapia fillets on top and scrape marinade over fillets.
    • Bake 16 to 20 minutes.

    Recipe courtesy of SouthernBell2627 on Food.com
    https://www.food.com/recipe/costa-rican-tilapia-15...







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