Baked Redfish with Shrimp Pasta
(This recipe is great for any of your favorite fish fillets)
2 Redfish Fillets (Skin Removed)
2 Cups Peeled Uncooked Shrimp
1 Can Diced Tomatoes, Drained (Basil, Garlic, Oregano Brand)
1 Cup Diced Bell Pepper
Whole Wheat Pasta
Prepare Redfish by coating both sides of fillet with Stan's Stuff and refrigerate a few hours before cooking.
Preheat oven 350, lightly coat each side of fillet with extra virgin olive oil. Spread diced bell pepper, then cover with canned tomatoes. Top with uncooked shrimp. Cover with tin foil and cook approximately 20 to 30 minutes. Serve over pasta. This dish is great over rice, too!
For sides, try corn on the cob or potatoes boiled in water seasoned with about 4 Tablespoons of Stan's Stuff.
Baked Redfish in Mayo Sauce
2 Redfish Fillets ( Skin removed) Seasoned with Stan's Stuff
& Refrigerated for a few hours
1 cup Hellmann's Mayo (No other is better)
3 Tablespoons Balsamic Vinegar
3 Tablespoons Smart Balance Butter
Lightly coat both sides of fillets with olive oil, melt butter, then whisk mayo into melted butter, add balsamic vinegar. Cover fillets with mayo mixture. Bake in 350 degree oven for about 20 or 30 minutes. Watching closely, broil on high for about 1 minute in order to turn the top a golden brown.Let cool before serving.
1 Large Chicken Seasoned in Stan's Stuff over night. Coat inside heavily.
1 12OZ Beer (any brand)
Line a large broiler pan with tin foil. Place Chicken on top of beer can centered in pan. The can will stabilize chicken to sit up. Bake in a 375 degree oven approximately 1 hour.
Southern Bell Seafood Stew
2 Boxes Chicken or Beef Stock (NO MSG, Low Sodium)
2 Lg. Cans Diced Tomatoes
2 Small Cans Mexican Corn
2 Tubes Frozen Creamed Corn
1 Lg. Can Lump Crab Meat (Seafood Markets have it)
2 Cups Red Wine
2 Cups Onions
2 Cups Sliced Carrots
2 Cups Celery
1 Package Shredded Broccoli
5 Lbs. Fresh Shrimp
3 TBSP Stan's Stuff
This recipe serves a large crowd. I also like to add the shrimp about 15 minutes before serving so that the shrimp do not shrivel.
2 Medium eggplants (peeled & sliced)
4 TBLS Canola Oil
3 Eggs (beaten)
2 Cups dry bread crumbs
2 TBLS Stan's Stuff
Heat oil in skillet. Mix bread crumbs and Stan's Stuff. Dip eggplant slices in egg, then coat with bread crumb mixture.
Fry 2 to 3 minutes on each side until golden brown.
Fran Kline Davenport, IA
Stan's Stuff Tip!Season your chicken, fish, beef and pork before freezing. They will be ready to cook when thawed.
You can easily double or triple or quadruple the recipe ingredients. The longer the peanuts cook, or sit in the seasoned water, the spicier they will become. Also the longer the peanuts cook, the softer the shells will become. Some people prefer their peanut shells soft and almost chewy, some prefer a little firm so you can pry open the shells.
Add 1/4 Cup of Stan's Stuff per 1 LB of peanuts. ( equivalent 2 Tablespoons or 2OZ's),add 4 cups of water per LB. Bring to rolling boil, cover, then simmer until peanuts reach desired firmness.
Total time. Appx. 4 to 5 hours for semi-firmness
1 (9 inch) deep dish pie shell
5 peeled ripe tomatoes, thickly sliced
1/2 Cup Hellman's Mayo
Minced Onions (2 TBS)
1 1/4 cup shredded cheese of choice
Stan's Stuff (Seafood Seasoning or Original)
Bake pie shell 10 minutes at 375 degrees. Layer tomatoes in shell. Sprinkle Stan's Stuff on each layer with basil and minced onions. Combine mayonnaise and cheese, spread over tomatoes. Bake at 350 degrees for 35 minutes or until browned and bubbly. Let stand 5 minutes or more before serving. Serves 6 - 8
10 Boneless Crappie Fillets
1 Cup Basmatti Gormet Rice
2 Cups Chopped Fresh Broccoli
2 Cans Diced Tomatoes (Drained)
Season Crappie Fillets with Stan's Stuff Seafood Seasoning and let sit in refrigerator over night. Preheat oven 350 degrees. Cook rice first according to packaged directions. Add broccoli and 1 teaspoon of Stan's Stuff to water and cook 15 minutes before adding rice. Add drained tomatoes,stir thoroughly, set in low and cover until ready to serve. Prepare fillets in baking pan, coating liberally with olive oil. Cover with tin foil and bake 15 to 20 minutes.
Spoon rice on plate and top with fillets. Serves 3 to 4 people
1 can Tomato & Okra
1 can cream of mushroom or cream or celery
1 lg. onion (diced)
3-4 cloves of garlic
2-3 red potatoes(diced & cooked in microwave)
~1 lb. mild fish( I used flounder)
Saute onion & garlic; when translucent, add Tomato & Okra, Cream of Mushroom(or Celery), and potatoes. Let simmer for 15 min. Cut fish into bite size pieces and add to mixtures. Cook 30 min. Season to taste, I used 1/2 teaspoon of Stan's Stuff.Enjoy
Dick Franklin, Tallahassee, FL
In an effort to prepare and cook freshly caught Pompano I learned there are no set rules or procedures to follow, I talked to a number of people and they all had their own unique methods. This is mine!
I took a freshly caught 3 lb. Pompano (thanks Belinda Bell) or (Gold Nugget) as Neil Taylor called it, scaled and clean it removing the head. Trim tail to fit in large fry pan.
Rubbed it with my favorite seasoning (Stan's Stuff Seafood Seasoning) and stuck a onion wedge in the cavity.
Take a large fry pan and spray with pan spray, add about two Tbs. olive oil, Preheat to med heat, I want the pan hot before placing the fish in.
Place fish in and loosely cover. Cook about five minutes on each side.
Before cooking fish in separate pan cook sliced red potato's,crushed clove garlic and sliced onions in butter or favorite oil. Add a simple salad, your favorite wine, and you got a meal.
Thanks to my friends for helping out,
14 in. skillet full of some fine Pompano