Recipes rated by ruth martins

	Flame Grilled Mozambiquen Peri Peri Chicken by Peter Brown The best Portuguese style flame grilled chicken perfected in Mozambique on many fishing trips. It is a lot of hard work but fun and well worth the effort . Once tried it will become a firm favourite as a BBQ (BRAAI) The secret is in the way it is cooked. Its thirsty work so have plenty of beer on hand for the chef	2 votes 8988 views
	Old-fashioned potted crab by Guest of winter To pot crab was originally a short-term preserving method. Now it's a delicacy of crab meat, butter and herbs to serve as a spread.	3 votes 2 reviews 3842 views
	Tagliatelle with Radicchio and Speck by Carmelita A tasty pasta dish that is so quick and simple to prepare! Speck is a very lightly smoked ham made in North East Italy - you can substitute pancetta if you can't get it.	2 votes 2395 views
	Keeping your Seafood Safe by Claudia lamascolo Food Safety Tips~	3 votes 1 review 2069 views
	Crab Croquettes by Drick Perry A family favorite~ blue crabs from the gulf.Life just doesn't get any better. unless you're the one doing the picking. A favorite at the beach, this recipe goes back a long way in our family. Today, I purchase crab meat instead of doing the picking, but if you catch a fine mess of blues, then get to it and enjoy some of the best eats…	4 votes 1157 views
	Fazzoletti di crespelle by Frank Fariello (Not published) It may come as something of a surprise to some, but Italians also make crepes, which are called crespelle in Italian (even if many Italians just call them by their French name, as we do in English). The most common use for crepes in Italian cookery is not as dessert, but as stuffed pasta. They can take the place of egg pasta to make…	2 votes 78 views