Christine's Product Reviews

Welcome to our newsletter

ChristineWell I have some sad news to start this issue with it seems our success has final caught the attention of big corporate America and Kraft Foods wants our popular site It seems even though this is not their trademark they find our popularity uncomfortable. How they could have missed it for the 2 1/2+ years it has been ranked above the fold in both Google and Yahoo is beyond me. In addition, they do not have a mark on that name but find it is confusing when the first thing on the site in big bold print is the terms “We don’t make the products we just make great desserts with them.”

As many of you may know I have MS and one of the things this means is I cannot stand on my feet for long periods of time that is why I started making desserts based on jello products. I found I could quickly and easily adapt them to many wonderful desserts to feed my four boys and not have to be on my feet for long amounts of time. It is that simple I do not want to take anything and in fact over the years have invested thousands of dollars into the site. All I want to do is run my business without some powerfully rich company hassling me about it.

What can you do pass this newsletter to all your friends send the word out to Kraft Foods as a customer you don’t appreciate their big bully tactics against a site that just makes great desserts (which by the way you need to buy your products to make) I will be switching brands. Help us fight what is a David vs. Goliath size battle. With your help we can overcome this and continue to bring you great easy dessert recipes.

You can send a strong message here:

If you have not signed up to be an RPN facebook fan we have a new short URL to get to our fan page where whenever we add new site content or new Squidoo lenses you will be among the first to know. We have been busy adding mini recipe Squidoo lenses to our collection of Squid lenses that now numbers well over two hundred unique recipes covering a wide range of topics not all of which we have sites on but many also bolster our already fine collection of recipes.

Facebook fan page quick link:

We thank you for letting us bring our newsletter to your inbox and hope you enjoy it. If so please take a moment while at the site to add us to your favorite social site. Your votes help us keep putting more resources into fresh new content every month which is where we would rather put our money into giving you more value each visit.

Enjoy and Thank You for your help,



The Different Kinds of Seafood Dishes You Can Make

Woman Eating SeafoodSeafood is a wonderful ingredient to cook with and you can serve it alone, or with the bare minimum of a garnish, or you can combine it with other ingredients to make mouthwatering seafood dishes like seafood soup, seafood chowder, or other exotic meals.

There are seafood dishes for every taste, whether you prefer a mild or spicy flavor, and whether you like to stick with favorite classic recipes or experiment with modern or ethnic ones. Because there are so many kinds of shellfish and seafood, there is plenty of scope when it comes to choosing a seafood dish.

You can use one kind of seafood or combine various kinds of shellfish. Perhaps you want to make steamed mussels, which uses only mussels, or shrimp salad, which features just shrimp. On the other hand, you could make a seafood chowder featuring shrimp, crab, lobster, fish filets and clams, or an impressive seafood risotto with three or four kinds of shellfish.

Bear in mind that different types of seafood might have different cooking times, so you might not add it all at the same time, but most seafood goes perfectly with other seafood so you usually have a lot of freedom when choosing which shellfish to use.

Easy Seafood Pasta Recipes

If you are new to the world of seafood dishes, seafood pasta recipes are a good place to begin. Pasta is easy to cook and you can combine it with any kind of seafood. When using pasta, it is best to chop your ingredients up at least as small as the pasta shapes, so you can throw in shrimp, clams, or mussels whole, or chop up crab, lobster or larger kinds of seafood.

Add a tomato-based sauce or a creamy mushroom one (or use your own favorite pasta sauce recipe) and you can make winning seafood pasta recipes easily. You can also add vegetables, capers, cheese, cream, chilies, herbs, and whatever else you want.

Summer Seafood Salad Recipes

Seafood salad recipes are very popular, especially during the warmer months when people do not want to eat heavy food. Seafood salad recipes vary tremendously and you can make simple ones by stirring tuna, crabmeat, shrimp or other kinds of seafood with mayonnaise, sour cream or your favorite creamy dressing, or you can make something more elaborate like a gourmet fresh crab appetizer or a shrimp and smoked salmon salad.

Hearty Seafood Soup and Seafood Chowder

No list of seafood dishes would be complete without mentioning seafood soup and seafood chowder recipes because these are so wonderful. You can make them in a pot or in a slow cooker.

Although lots of types of seafood have a very mild, delicate taste, it is possible to make hearty soups with shellfish and seafood, as well as delicate, fragrant ones. By choosing your other ingredients carefully, you can really bring out the seafood taste in your seafood soup or seafood chowder.

Seafood soup is popular all over the world, although each culture has its own way of flavoring such a dish, maybe using chilies for heat or aromatic herbs such as cilantro or mint to add a delicate touch.

Cooking Times for Shrimp and Lobster

Shrimp and lobster are two of the most popular types of seafood but how do you cook them exactly? Shrimp should be boiled for three to ten minutes in lightly salted water, depending on the size. Only the jumbo kind should take more than seven minutes. You can steam a pound of medium shrimp in the shell in about four minutes.

A one pound lobster can be boiled in lightly salted water for fifteen minutes. The water should be boiling when you add the lobster. Give a two pound lobster about eighteen minutes, a three pound lobster twenty two minutes, and give very large lobsters four minutes per pound. All these times are approximate.


How to Make a Gourmet Crab Salad Recipe in 3 Easy Steps

Crab SaladIf you think a gourmet crab salad recipe is something that only the professionals can make, perhaps we can convince you otherwise. The truth about crab salad recipes is that anybody can make them, even if you are new to making salads, new to working with seafood or new to making recipes altogether!

Step 1 – Choose the Best Crab Salad Recipe

The most important thing is to choose a good recipe. There is no point choosing a recipe which calls for live crab if you do not want to handle live crab. Nor is there any reason to choose something difficult just for the sake of it, especially when easy crab salad recipes can taste just as good as the complicated ones.

Pick a recipe you like the look of, and something you are comfortable making. You can find plenty to choose from at

Step 2 – Prepare Your Ingredients

Does your crab salad recipe call for lump crabmeat, fresh crab, canned crab, or imitation crab? Make sure you have everything prepared. Perhaps your crab salad recipe calls for pasta, potatoes, or rice, in which case cook it ahead.

Ensure you have the right herbs and spices, or you know which ones you can omit or substitute. If in doubt, stick to a recipe that you understand, which calls for ingredients you have or are willing to buy.

Step 3 – Tips for Assembling and Presentation

Follow the recipe carefully, assembling the salad as the recipe recommends. Perhaps there is also a photo of your chosen recipe, so you can see how the finished salad is supposed to look. Most recipes at have photos so you can compare your salad to the pictured one.

Many crab salad recipes are best served as soon as they are made, unless the recipe tells you it is a make-ahead recipe and you can keep it in the refrigerator for a while.

Featured Recipe:

Recipe: How to Make a Seafood Gumbo Recipe

Seafood Gumbo RecipeA seafood gumbo recipe is a kind of soup or stew. This dish originated during the 1700s in southern Louisiana and it consists of stock, shellfish, and vegetables. A roux (fat and flour mixture), file powder (a kind of spice, pronounced “fee-lay”) or okra can be used to thicken the mixture and there are different varieties of seafood gumbo recipe.

Creole gumbos usually contain tomatoes, shellfish and a thickener, whereas a Cajun gumbo is likely to contain shellfish or poultry, and it is spicier and based on a darker roux. Often served with rice, a seafood gumbo recipe makes a hearty and full-flavored meal. Gumbo is an economical dish because you can stretch a little meat or seafood quite far with such a recipe – ideal if you are on a budget or have a lot of people to feed at once.

The following seafood gumbo recipe features shrimp and crabmeat. The shrimp have a double purpose; the heads are used to infuse flavor into the stock and the rest is used in the gumbo itself. The crab adds a nice contrasting flavor. You could use mussels, clams or any other kind of seafood or shellfish in this seafood gumbo recipe and you could even add some leftover shredded chicken for extra protein, if you have some to use up.

Photo Description:

Gumbo is usually served with rice and you can serve your rice in the middle, like you see in the photo, or serve the gumbo on top of a bed of rice. This delicious-looking meal is a real feast for the senses. It looks and smells amazing, and the seafood flavor combined with the vegetables gives this seafood gumbo recipe a magnificent taste. This recipe takes a bit longer to make than a basic seafood chowder recipe but if you want something extra-hearty, extra-warming, and totally delicious, this recipe is perfect and it is well worth making.

Louisiana Style Gumbo with Seafood


  • 1 ½ chopped onions
  • 6 cups cooked okra, in ¼ inch slices
  • 1 cup chopped celery
  • ½ chopped green bell pepper
  • 8 finely chopped garlic cloves
  • 6 chopped tomatoes
  • ½ cup all-purpose flour
  • 2 cleaned, chopped crabs
  • 1 lb shrimp (reserve the heads for the stock)
  • 2 chopped green onions
  • 6 portions cooked white rice, to serve
  • 6 fresh parsley sprigs, for garnish
  • Olive oil, as needed

For the Stock:

  • 9 cups water
  • 1 stalk celery
  • 3 basil leaves
  • 1 bay leaf
  • ½ lemon
  • Pinch of Creole seasoning (maybe “Dash” or a similar brand)
  • Salt and black pepper, to taste


  1. First make the stock.
  2. Combine the stock ingredients (including the heads from the shrimp) in a big pot and bring the mixture to a boil.
  3. Let it simmer for an hour.
  4. Meanwhile, coat another heavy pot with some oil and sauté the onions until they are translucent.
  5. Add the garlic, celery, okra, and bell peppers.
  6. Combine the flour with a little olive oil in another pan to make the roux.
  7. Cook it over a moderately high heat until golden brown.
  8. Stir the roux into the vegetable mixture, mixing well to absorb all the excess oil in the pot.
  9. Add the tomatoes and bring the mixture to a boil.
  10. Strain the stock and add it to the pot of gumbo, mixing well so you do not get lumps.
  11. Cover the pot and bring the mixture to a boil.
  12. Cook for 20 minutes.
  13. Clean the shrimp and sauté them in another pan until pink, to remove excess moisture.
  14. Add them to the gumbo with the crab and green onions, and cook for 10 minutes.
  15. Serve with hot cooked rice and garnish with a sprig of fresh parsley.
  16. (Serves 6)

Number of servings (yield): 6

How Do You Cook Shellfish?

Soft shell clams should be steamed over lightly salted water for about six minutes. Scallops will take three or four minutes but you will know when they are done because they turn opaque or milk white and their texture will become firm.

Shucked shellfish like mussels, oysters, or clams without their shells are opaque and plump when cooked, and the edges of the oysters will start to curl up. Boil shucked oysters for three minutes, bake them at 450 degrees F for ten minutes, or fry them in oil at 375 degrees F for ten minutes for good results.

Mussels, oysters, and clams open their shells when they are done. Steam oysters for about six minutes or boil them for four minutes after they open. Shellfish becomes dry and tough when overcooked so always keep an eye on it while it cooks.


Making One-Pot Seafood Dinners with Los Angeles Seafood

Los Angeles SeafoodAlthough there are plenty of recipes at to whet your appetite, a lot of people enjoy making one-pot seafood dinners, especially if they are new to working with seafood, and the thought of having several pans bubbling away on the stove is rather too much to cope with for a seafood-cooking newbie.

The Lure of Seafood Chowder

If you are tired of your usual one-pot stews, mac and cheese and sloppy Joe meals, what about making something unusual like seafood chowder? You can add all your favorite Los Angeles seafood to a creamy soup base and make a wonderful-smelling, amazing-flavored meal, which is hearty, satisfying, and mouthwatering enough to blow your family away; you will truly be able to reel them in, with such a delicious dinner.

Cooking with seafood is much simpler than a lot of people realize. If you are working with fresh or thawed seafood, making a great seafood chowder recipe is largely a case of simmering the seafood in the broth for ten minutes and seasoning the soup. There is nothing else to it, so even newbies in the kitchen can make wonderful fish and seafood chowders.

Rice and Pasta Dishes with Los Angeles Seafood

You can also pair your Los Angeles seafood with rice, pasta, or noodles, to make risottos or pasta dishes. If your seafood is already cooked, you can stir it into hot, drained pasta with your chosen pasta sauce and the result is a delicious, warming one-pot dinner. You can get some great dinner ideas plus find out more about how to choose and prepare seafood at

Legal Seafood – The Freshest and Best Seafood Restaurant Chain

Perhaps you have heard about Legal Seafood but what exactly is Legal Seafood? Legal Sea Foods is a seafood restaurant group operating from various locations.

This company is based in Boston; as well as in Massachusetts there are locations in Pennsylvania, Washington DC, New York, Maryland, Atlanta, Florida, Rhode Island, and New Jersey.

History of Legal Seafood

Legal Sea Foods was founded as a market by Harry Berkowitz in 1904 in Massachusetts. This market became a restaurant in 1950 and the company enjoyed success even from the early days. Very soon after opening they were able to open more venues and Legal Seafood became a chain.

Why Freshness is Key

The menus vary by season and location but you can usually find more than forty kinds of fish and seafood. Legal Seafood claims to have the freshest seafood because they buy their stock directly from day boat fishing operations.

The company’s motto is: “if it isn’t fresh, it isn’t Legal” which sums up their beliefs in using only the best quality seafood. One of the most popular Legal Seafood meals is their clam chowder.

Making Your Own Easy Seafood Recipes

If there is not a branch near where you live, you can make seafood recipes yourself at home instead, taking care to use reputable fish and seafood suppliers and learning how to prepare fish and seafood for the tastiest seafood recipes. Freshness is very important if you are using seafood, although you can use thawed seafood in many easy seafood recipes and still have good results.

Custom Search

Christine Szalay-Kudra

My name is Christine and I am delighted to welcome you here. Food is such a huge part of our family's lives and being able to find menus, recipes and cooking tips in one place online is something busy parents can really appreciate, which is why the Recipe Publishing Network aims to bring you exactly that.

Choose from all the best meal ideas which your family will love, and learn cooking tips such as how to marinate chicken, how to make a fantastic salad or how to make Mexican food, as well as sweet treats like cookies, cakes and pie recipes.

Find out how to make recipes using rhubarb, asparagus or seafood, and discover quick and easy meals which will taste like you spent hours slaving over a hot stove. The Recipe Publishing Network offers recipes, cooking tips and meal ideas regardless of budget, taste or occasion, so there is something to tempt every palate.

Thanks for visiting,