Savor the Moment, Entertaining without Reservations (CD-ROM) by Junior League of Boca Raton, Multimedia | Barnes & Noble
Savor the Moment, Entertaining without Reservations (CD-ROM)

Savor the Moment, Entertaining without Reservations (CD-ROM)

by Junior League of Boca Raton
     
 

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The CD-ROM version of this amazing cookbook, includes every page of the coffee-table quality, hard-cover, bound book version and much more. Cooking enthusiasts can print recipes, cooking techniques, and full menus. The special CD ROM, featuring narrative voice overs and highlighted animation also allows users to search by ingredient, cuisine and method. Savor the

Overview

The CD-ROM version of this amazing cookbook, includes every page of the coffee-table quality, hard-cover, bound book version and much more. Cooking enthusiasts can print recipes, cooking techniques, and full menus. The special CD ROM, featuring narrative voice overs and highlighted animation also allows users to search by ingredient, cuisine and method. Savor the Moment, cookbook on CD ROM, is produced by the Junior League of Boca Raton and will raise funds to directly benefit numerous worthwhile community projects.

Product Details

ISBN-13:
9780967094410
Publisher:
Junior League of Boca Raton
Publication date:
04/01/2000
Edition description:
CD-ROM
Pages:
288

Read an Excerpt

Shrimp with Cajun Remoulade Sauce
Piquant marinated and grilled shrimp is a lovely start to any barbecue.
Remoulade Sauce
1/2 cup mayonnaise
1 Tbsp. lemon juice
2 tsp. minced garlic
2 tsp. minced shallot
1 Tbsp. minced cilantro
1 Tbsp. minced parsley
1 Tbsp. minced chives
1/2 hard-cooked egg, chopped
1 Tbsp. chopped capers
1 to 2 tsp. Cajun seasoning
Cayenne, salt and pepper to taste

Shrimp
3 garlic cloves, chopped
2 tsp. lime juice
2 Tbsp. minced basil
salt and pepper to taste
vegetable oil
1 to 2 pounds large uncooked shrimp, peeled

For the sauce, combine the mayonnaise, lemon juice, garlic, shallot, cilantro, parsley, chives, egg, capers, Cajun seasoning, cayenne, salt and pepper in a bowl and mix well.
For the shrimp, combine the garlic, shallots, lime juice, basil, salt and pepper in a shallow dish. Add enough oil to coat the shrimp and mix well.
Add the shrimp, stirring to coat well. Marinate in the refrigerator for 3 hours or longer; drain.
Grill the shrimp until opaque and pink. Serve with the sauce.
Serves four to eight

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