Snails Dish Recipes

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Garlic Butter (snail Butter)

Have you ever tried your snail dishes with this Garlic Butter ? Try out if you still haven't ! This Garlic Butter is one of the most flavorful garlic butters that my gourmet taste buds have ever tasted ! Feel free to suggest about this Garlic Butter ! - 24.8495

Snails In Garlic Butter

GETTING READY 1. Prepare several hours before serving. 2. Wash snail shells and drain well on paper towels. 3. Drain snails thoroughly and set aside. MAKING 4. In medium bowl, combine butter with remaining ingredients and mix well. 5. In each shell place a... - 44.669

Snail Butter

MAKING 1) In a bowl, add the butter and cream it till soft. 2) Whisk in the green onions, garlic, and parsley. 3) Add salt and pepper and mix thoroughly. SERVING 4) Serve over fresh read or mince pies. - 30.7993

Crumb Baked Snails

1. Set the oven at Moderate, 375° F., and light it. 2. Wash the shells provided for the snails, open the can, remove snails and force a snail into each shell. 3. Mix the bread crumbs, butter and minced garlic, then fill the opening of each snail shell with... - 24.0001

Snails In Wine

1. Boil the wine with the shallot until reduced by one-half. Strain. 2. Add a little wine to each shell, insert a snail and cover the opening with snail butter. Bake in a preheated hot oven (450° F.) ten minutes. - 24.9457

Snails In Garlic Butter

Mix together the butter, parsley, garlic, salt and pepper to taste and 1 tablespoon of the brandy. Push a little of the butter mixture into each snail shell and follow with a snail. Seal with more butter. Place the filled shells in a shallow ovenproof dish or... - 32.2342

Snails Burgundy

Snails Burgundy has a grand taste. The white wine with worcestershire sauce gives the Snails Burgundy a prefect taste. - 38.4876

Snails In Garlic Butter

Mix parsley with finely pounded and chopped garlic and chopped shallots. Work this into the butter with a fork, and season with salt and pepper. Chill in refrigerator. Put a little knob of the seasoned butter in each shell. Add snail to each, then fill with... - 36.514

Snails In Mushroom Nests

Remove mushroom stems (reserve for soup). Wash and dry caps, sprinkle them with a touch of lemon. Season on all sides. Arrange mushrooms top side down in bottom of clay baker. Insert snail in each cap. Sprinkle with minced garlic and parsley. Dot with... - 41.2245

Snails With Celery And Cream

Drain the snails and discard the juice. Peel and julienne the celery root. Heat a medium frying pan and add the oil. Saute the celery root until barely tender, about 5 minutes. Do not brown the vegetable. Remove the celery and keep warm on a plate. Add the... - 35.0874

Japanese Trapdoor Snails

The Cambodians have this as a side dish during meals and very often have it as a snack for the tiny ones. - 17.6428

Korean Food Sea Snail (whelk) Salad

I brought this over to my friends house. They wanted nothing to do with it. I share this recipe with you in hopes that some of y’all will have an adventurous enough spirit to give this a go, at least once…and to be quite honest, I’ve fooled my friends... - 118.74

Snails With Arjoli Sauce

MAKING 1. To clean the snails wash them in salted water for several times. 2. In a pan of salted boiling water simmer the snails till they are cooked. 3. To check for doneness try to remove the snail from the shell with a skewer, if cooked the flesh will... - 42.0984

Snail Stuffed Mushroom Caps

Rinse snails and pat dry. Wipe mushroom caps. In food processor, fitted with steel blade, chop garlic, celery and parsley. Add to machine, while running, butter. Using on off method, process juice and crumbs with butter mixture. Place a snail in each cap and... - 38.1089

Mushrooms Stuffed With Snails

GETTING READY 1) Preheat the oven to 375° F. 2) Take out the mushroom stems and reserve to use later. MAKING 3) Cream 6 tablespoons of butter, shallots, parsley, celery, garlic, salt and pepper. 4) In a skillet, evenly coat the mushrooms caps in rest of... - 44.4472

Snails A La Bourguignonne

Put the snails into a saucepan with the wine, stock, onion, carrot, bouquet garni and salt and bring to a boil. Cover the pan and simmer for 3 hours. Cool the snails in the cooking liquid. Remove the snails from their shells and cut off the membrane and black... - 43.8352

Mushrooms Stuffed With Snails

1. Cream six tablespoorjs of the butter with the shallots, garlic, parsley, celery, salt and pepper. 2. Remove the mushroom stems and reserve for another use. In a skillet, heat the remaining butter, add the mushrooms caps and turn to coat on all sides.... - 33.4694

Burgundy Snails

1 Cut the butter into small pieces and leave it to soften in a bowl. Wash and finely chop the parsley. Peel and chop the garlic and the shallots. 2 Mix together the softened butter, the salt, the pepper and the chopped garlic, shallots and parsley. Beat all... - 33.3907

Snails On Toast

Trim crusts from bread; then cut each slice into quarters. Place on a baking sheet and bake in a 350° oven until rightly toasted on both sides (about 12 to 15 minutes total). Spread one side of each piece of toast with herb butter, using about half the... - 31.4224

Broiled Salmon Steaks With Snail Butter

MAKING 1 For snail butter: In a bowl, add butter and beat with a wooden spoon until slightly softened. 2 Add garlic for flavour and beat until throughly blended. 3 Beat in shallots and parsley and add slat and peppr for seasoning. 4 Form 6 small... - 46.8605

Snails In Bordelaise Sauce

Rinse snails and their shells thoroughly, and set aside. In a large saucepan, saute onion and garlic until soft and golden. Add minced pork, bacon, and white wine. Add tomato puree and water. Season, cover, and simmer for 1 hr. Stuff each shell with a snail,... - 41.8079

Snails With Herb Butter

Drain snails, rinse, then drain thoroughly on paper towels. Stir together butter, garlic, chives, and parsley until well blended. Put a small bit of seasoned butter mixture in each shell and then tuck in a snail. Seal in with remaining butter mixture,... - 37.8569

Snails In Tomato Sauce

Put dormant snails into a large pot, with a heavy top, and moisten with water. Use enough water to waken the sleeping snails - about 250 ml (8 fl oz) - but not too much to drown them. Cover and weight the lid well, to prevent finding snails crawling all over... - 47.3026

Snails In Herb Sauce

Put the sorrel into a bowl, cover and microwave on HIGH for 1 minute. Drain the sorrel and return to the bowl. Add the sour cream (creme fraiche), egg, chopped chervil, garlic powder, kirsch brandy, salt and pepper. Stir thoroughly, microwave on HIGH for 1... - 41.2526

Snails In Bread Crumbs

Preheat oven to 350 degrees. Mix bread crumbs, shallots, parsley, garlic and butter in baking dish. Bake for 20 minutes. Add snails to mixture; mix well. Bake for 20 minutes longer. Serve warm with crackers or Italian bread. - 32.4465

Escargots Snails

Heat oven to 400°. Mix butter, onion, garlic powder, parsley flakes, salt and pepper. Spoon about 1/2 teaspoon butter mixture into each snail shell; insert snail and top with 1/2 teaspoon butter mixture. Place filled snail shells open end up in baking dish,... - 33.1016

Snails With Garlic Butter

1. If you are using snails in their shells: cover the snails with 45 ml (3 tbls) coarse salt and leave to soak for 2 hours. Wash well under running water. 2. To prepare the stock: in a large saucepan filled with water, place the bouquet garni, carrots,... - 39.0225

Butter And Garlic Escargot

A French appetizer, served as it is in its shells with garlic and butter and some parsley thrown in! An appetizer with a difference! Watch the video to see how the escargots get done! - 61.8097

Mussels Cooked Like Snails

GETTING READY 1) Select the fine fat mussels to scrape beard and clean with water. 2) In a saucepan, place the mussels with shallots, thyme, parsley and bay leaf. 3) Lightly season with salt and moisten with wine. 4) Preheat oven to 400°F. MAKING 5) Place... - 43.3327

Sea Snail And Vegetable Salad, Pork Belly And Tofu Stir Fry And Somen Noodles

In this episode, Chef Calamari seeks Cathlyn's help in preparing a couple of traditional anju bar foods for his VIP guests - GolbangE muchim seasnail salad and Jaeyook Bokum sweet and spicy pork stirfry with pan fried tofu. - 104.379

Escargots Bourguignonne

Cream butter in a mixing bowl. Add shallots, garlic, parsley, salt, pepper and nutmeg. Mix until you have a smooth green paste. Preheat oven to 400°. Wash and drain snails according to directions on can. Wash snail shells thoroughly according to... - 41.7396

Golbaengi Muchim (spicy Bai Top Shell Salad)

If you've been Korean bar in Korea, you probably saw at least one table has Golbaengi muchim. It is very popular in Korea, but because of the image of bai top shell - snail, not everyone loves it at first sight. It's chewy, very delicious with the spicy... - 105.093

Abalone In Oyster Sauce

Wash and then cut the Chinese cabbage into 2 inch (5 cm) pieces. Bring 1 cup chicken broth and 1/2 tsp salt to a boil. Drop in half of the cabbage and cook for about 1/2 minute. Drain and arrange cabbage on a serving plate. Add rest of cabbage to the same... - 43.9296

French Cooking? Italian Cooking? Pasta Con Le Escargot!

Basically as stated Escargots are land snails that are cooked in eaten and usually served as a started in fine French cooking venues. Escargot is the French word for snail as cargol or caracol is the Spanish word for snail. Not all snails are created equal... - 105.038

Classic Escargot

Escargot is simply a delicious recipe. A deadly combination of snails and snail shells will surely tempt you to prepare this Escargot on every party! - 35.3148

Escargots Bourguignonne

Combine butter or margarine, green onion, snipped parsley, minced garlic, salt, and dash pepper; blend together. Thoroughly drain snails. Rinse snails and 12 snail shells. Place a little of the green butter mixture in bottom of each snail shell. Add a snail... - 42.7341

Escargotsala Bourguignonne

Escargotsala Bourguignonne is a classic french recipe prepared with just a handful of ingredients. Brandied with parsley and garlic for flavor, this Escargotsala Bourguignonne is prepared with canned snails and is baked to finish. - 33.3005

Escargots

Cream butter; add onion, garlic, parsley, salt and pepper; blend until smooth. Put a little in each shell, put a snail on top, and cover with remaining butter mixture. Arrange shells in baking dish; pour wine around shells; sprinkle cracker crumbs over. Bake... - 32.189

Escargots Monaco

Combine butter or margarine and garlic; spread half the mixture in bottom of shallow oven-going serving dish. Dot mushroom crowns with remaining garlic butter; place in baking dish. Drain and rinse snails. Fill each mushroom with two snails; sprinkle with... - 31.8206

Abalone Nibbles

Cut abalone in 1/2 inch squares; combine remaining ingredients. Using toothpicks, dip abalone pieces into sauce. - 24.2401

Spaghetti With Escargots

Cook in boiling water until al dente (firm to the bite). Drain and set aside. Meanwhile, prepare sauce. Heat in large skillet. Add and cook until onions are soft. Add and allow to cook for approx 10-15 minutes, on a low heat, stirring occasionally. Add to... - 39.449

Abalone Hawaiian Style

Cover mushrooms with water and soak for 2 hours. Drain and slice. Heat broth and abalone liquid; add vegetables and simmer 5 minutes. Add remaining ingredients and simmer until sauce is thick and clear. - 32.9988

Abalone With Oyster Sauce

Slice the abalone into 1-inch pieces. Blanch lettuce by boiling for 1 minute and blanch broccoli by boiling 5 minutes. Mix together cornstarch and the juice from the abalone. Heat oil. Pour in sherry, broth, oyster sauce, soy sauce, and sugar. Boil for 5... - 41.8373

Escargots

Escargots is an amazingly easy baked appetizer which cannot just escape your guests' attention in any party. I bet, clubbing these snail escargots with your favorite crusty French Bread would be just heavenly! - 41.7729

Escargots Provencal

Escargots Provenqal is a tasty appetizer. Escargots Provenqal gets its taste from snails mixed in dry white wine and beef broth. Escargots Provenqal is loved by many across the world. - 41.214

Classic Escargot

In glass baking dish, cook butter on ROAST (7) for 1 1/2 minutes or until melted. Add cheese, garlic and lemon juice. Mix well. Add snails, cover, cook on HIGH (9) for 2 minutes or until snails are hot. Tuck snails into individual escargot shells if... - 32.2962

Escargots Bourguignonne

In small bowl, combine butter, green onion, parsley, garlic, salt, and pepper. Thoroughly drain and rinse snails and 36 snail shells. Place a little of the green butter mixture in bottom of each shell. Add a snail and more butter mixture. Sprinkle opening of... - 41.7265

Escargot

Escargot packs in the richness of butter, garlic, parsley, snails and nutmeg. This Escargot is truly a variety dish. Just give it a try! - 28.3041

Patrician Escargots

Patrician Escargots is a mouth watering side dish recipe. I am sure this tasty and irresistible Patrician Escargots will get you a lot of compliments! - 43.6514

Escargots

Heat oven to 400°. Mix thoroughly butter, garlic, parsley flakes, onion, salt and pepper. Spoon small amount of butter mixture into each snail shell; insert snail and top each with remaining butter mixture. Pour wine into baking dish, 8x8x2 inches, or into... - 35.3556

Escargots

MAKING 1) Take a small bowl and add shallots, garlic, parsley, white wine and lemon juice along with butter to it. 2) Mix well. 3) Take an uncovered pan and add the mixture before cooking them for a minute. 4) Take four deep dishes and arrange the snails in... - 38.1466

Cepes Farcis Aux Escargots Et Fumet De Vin Rouge

GETTING READY 1. Pre-heat oven to 400° F. 2. In a blender, puree the chicken breast with the egg yolk and 1 level teaspoon salt. 3. With a cloth, cover the bowl and chill for 15 minutes. 4. To prepare the breadcrumbs, puree the parsley, almonds and garlic.... - 46.5169

Escargots De Bourgogne

GETTING READY 1) Preheat the oven to 400°F. MAKING 2) In a bowl, place together butter and shallots, garlic, parsley, basil, wine and seasoning. 3) Whisk the mixture until well blended. 4) Spoon the shallots mixture equally over each snail and press with... - 37.3512

Escargots Monaco

Combine butter and garlic; spread half the mixture in bottom of shallow baking dish. Dot mushroom caps with remaining garlic butter; place in baking dish. Fill each mushroom with two snails; sprinkle with parmesan and parsley. Broil 5 to 7 inches from heat... - 27.797

Simple Escargot

Escargot is a very tempting recipe that you must try out. Prepare the Escargot in a jiffy and let us know after you've enjoyed it ! - 31.2965

Paella - With Seafood And Rice

This is a great dish and takes very little preparation time. Take garlic and mince it. Take shrimp and devein it leaving the shells on. Take 15 ounces of tomatoes and peel them. Chop up the tomatoes. Take a pan and put water in it. Let the water boil on high... - 37.5572

Escargots On Toast

Drain the snails in a strainer over a bowl, reserving the juice. Heat the snails with the butter, garlic salt and pepper in a frying pan for 2 minutes, without letting them burn. Then pour over the brandy and carefully set alight. Let it almost go out and... - 37.4498

Escargots

Combine the softened butter with the scallions, garlic and parsley. Put a little of the mixture in each snail shell. Slip a snail into each shell. Seal the opening with the remaining butter. Add one tablespoon of wine to each dish and scatter the bread crumbs... - 36.8079

Escargot Bake

heat butter slightly until soft but not melted. Add garlic powder, parsley flakes and shallots and cream well. Wash and drain snails. Place 1/4 teaspoon butter mixture in each shell. Place snails in shells. Pack remaining butter mixture into shells to... - 32.9865

French Style Escargot

Beat to soften butter in a cup or small bowl. Add garlic powder, parsley flakes and shallots and cream well. Wash and drain snails. Place 1/4 teaspoon butter mixture in each shell. Place snails in shells. Pack remaining butter mixture in shells to seal. Place... - 36.3515

Microwave Escargot

MAKING 1. In glass baking dish, cook butter on ROAST (7) for 1 1/2 minutes until melted. 2. Mix well adding cheese, garlic and lemon juice. 3. Add snails, cover and cook on HIGH (9) for 2 minutes or until snails are hot. 4. Tuck snails into individual... - 33.6508

Paella'valenciana (i)

Put 5 cups water to boil. Cut chicken into very small serving pieces, dry pieces with a towel, sprinkle with salt, and fry in very hot olive oil in a medium-sized pan. When chicken has browned for 5 minutes, add the tomato, the garlic, the beans broken into... - 42.4851

Tortellini

Cook tortellini in boiling salted water 10 minutes. Drain, put into a saucepan, add butter and cream, and heat thoroughly over low heat (do not boil). Add cheese and stir until thick. Remove from heat. Add a little salt and pepper and the beaten egg yolks;... - 24.8104

Escargot Tortellini

Roll the dough thin, using a 3" round cookie cutter, cut 36 rounds. Cover the rounds with a damp cloth to prevent drying. Cut the snails in half. In a skillet heat the butter, saute the garlic and onion until tender. Add the escargot and continue to saute for... - 44.441

Spaghetti With Escargots

MAKING 1. In a large skillet, heat oil over medium heat and cook onions, garlic and cayenne until onions are softened. 2. Stir in tomatoes and parsley, reduce heat to low and cook 10 minutes, stirring occasionally. 3. In large pot of boiling salted water,... - 36.9185

Casserole Con Frijoles Colorado

MAKING 1.In a large skillet, heat 2 tablespoons of oil and butter each and cook shallot and garlic in it on medium heat by stirring. 2.Put chilies, nutmeg and cumin and saute for 2 minutes. 3.Put snails in the skillet and cook by stirring for 5 minutes. 4.Put... - 44.238

Escargots Bourguignonne

1. In a small mixing bowl, beat butter, green onion, parsley, garlic, salt, and pepper to form a smooth paste. 2. Place a dab of the butter mixture in the bottom of each of 12 snail shells. Add the snails and fill the shells with remaining butter mixture.... - 28.2249

Escargots Parisienne

Drain and rinse snails. Remove and reserve shells; drain on paper towels. In a small bowl, combine butter or margarine, chives or green onion tops, parsley, garlic, salt and nutmeg; set aside. Preheat oven to 450°F (230°C). Spoon about 1 teaspoon butter or... - 38.4953

Escargot Sauce

This Escargot Sauce is one of the best sauces that I relish with snails. Try this spiced and creamed seafood sauce. Your suggestions for this Escargot Sauce are welcome. - 32.9024

Rolled Salsa Bread

1. Thaw dough and roll out each piece into a rectangle about 1/2 inch (1.25 cm) thick. 2. Spread half of salsa over surface of one piece of dough, leaving a 1-inch (2.5-cm) border all around. Sprinkle half of cilantro and garlic over salsa. Starting with long... - 28.8679

Lumache With Vegetable Sauce

In a saucepan, melt the butter, and add the peppers, onions, garlic, zucchini, peas, and basil. Season with salt and pepper; saute for 10 minutes, or until the vegetables are tender but still somewhat crisp. In a heated bowl, place the cooked, drained pasta... - 34.5133

Homemade Dinner Rolls

In a mixing bowl combine flour, yeast, sugar, milk powder and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter. Knead by hand until smooth and elastic, about 10 minutes. Cover the dough and let rise in a warm place for about 30... - 31.8017

Whole Unhulled Urad And Rajma Dal

In a very heavy-bottomed pot, combine the two dais, 5 cups water, the sliced ginger, and the peeled garlic cloves. Bring to a boil, cover, lower heat, and simmer gently 4 1/2 hours, stirring every hour or so. Put the yogurt in a small bowl. Beat well with a... - 47.0816

Paella Valenciana

Paella is a robust dish of various seafood, meats and vegetables in various combinations, but always with Saffran flavouring and adding a lovely fragrance and colour to the rice. hat to drink with paella: With a seafood paella, try a Freixnet Cava, or... - 46.6125

Paella - Howto

If Spanish dishes are the topic of the moment then Paella is one of the dishes that should always come to mind. It is very different and exclusive. Comes from a Valencia Spanish community from where it gets its name. It has many varieties today, which... - 48.5255

Butter Semmel

Soften yeast in the warm water. Mix in the mashed potato and 1/2 cup sugar. Cover; let rise in a warm place until doubled, about 1 1/2 hours. Put butter, 1/2 cup sugar, and the salt into a bowl. Add scalded milk and stir until butter is melted; cool. Add 1... - 41.63

Escargot

Soften butter slightly in measuring cup or small bowl. Add garlic powder, parsley flakes and shallots and cream well. Wash and drain snails. Place 1/4 teaspoon butter mixture in each shell. Place snails in shells. Pack remaining butter mixture into shells to... - 34.0469

Bow Tied Escargot

GETTING READY 1) Preheat the oven to 450°F (230°C). MAKING 2) Cut off and reserve the white bulbs from the green onions. 3) Blanch the green onions in water, cut into strips and chop the white bulbs finely. 4) Saute the snails in the melted butter for 30... - 44.2689

Baked Periwinkles

1. Soak the periwinkles in warm water long enough to break the membranes that seal them in their shells. Discard any that do not emerge from the shells. Cover the periwinkles with salted water and bring to a boil. The periwinkles will recede into their shells... - 32.7283

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