Crab Gratin Made in a Crab Shell

I came up with this recipe because I wanted to enjoy my favorite scallops hot!This dish is tasty even if you only use the muscles.Do not overcook the scallop.You can also use store-bought white sauce. Recipe by Cooking S Papa

This recipe came out of "Don's Seafood Cookbook" that I purchased over 30 years ago, when I was a waitress there! It has remained one of my favorites over the years. It's easy and everyone loves it!

I made gratin with a homemade white sauce!Use the same pan in Step 5 as you did for the white sauce from Steps 1-3 . I made the white sauce in a frying pan as the photos wouldn't have turned out well using a saucepan. Recipe by bvivid

Creamy Gratin is easy to make, all ingredients is just what you prefer to use . For me i was just using what i have in the fridge. But gratin is gratin which is always creamy and special taste.#mycookbook

This is an easy gratin that requires no preliminary steps, and can be made in just one frying pan.Please adjust the cooking time depending on time it takes to cook the macaroni or other pasta you are using. The cooking time can be1-2 minutes shorter than time indicated on the pasta package. This is delicious with chicken, bacon, wiener sausages etc. instead of shrimp. Try adding vegetables of your choice too! Recipe by mkmchy

It's a lot of trouble to make white sauce for gratin dishes! But if you make it in a frying pan along with the other ingredients, it's easy ♪- Basic bechamel (white) sauce is made with flour, butter and milk in a 1:1:10 ratio. Change the amount of milk depending on what you're making.- If using a non-stick pan, the gratin won't burn and will come off the pan easily with a rubber spatula. I really recommend using one!- Adding milk before the mixture starts boiling will cause lumps. Recipe by Hatawakana

I learned how to simpify the bechamel sauce steps for a gratin in this way a long time ago in a cooking class. Apparently there are many similar methods, but this one is the easiest and is foolproof I think.None in particular.You can adjust the amounts of the filling ingredients and milk to taste. The more oysters you add the tastier! Try using 1/2 a broccoli instead of the spinach. Or try using king oyster mushrooms instead of the shimeji mushrooms, and so on. You can add anything you like! You can make macaroni gratin in the same way! Recipe by Chuusan

I've been making this rice gratin (doria) for some time. I always used to eyeball the ingredients, so I measured them properly for when my daughter wants to make it.When making the bechamel sauce, add the milk all at once and raise the heat to high, and just keep mixing and mixing until it starts bubbling! That's it! If you add cheese, the sauce will become richer! Leftover sauce can be used to make a special croque-monsieur for breakfast!! Recipe by Naomoka

A long time ago I used a premix gratin powder where you didn't have to boil the macaroni separately. Lately there are more quick-boil macaroni varieties available, so I made this thinking that it wasn't necessary to boil the macaroni.Quick-boil macaroni can be used as-is without having to boil it separately. However, the macaroni will soften and won't have a bite, so if you want to enjoy that then use gratin macaroni, boiled separately. If adding spinach or broccoli, either boil or microwave, then add in Step 4. Recipe by mielle

This excellent pollock gratin recipe makes an incomparable taste and textural combination. I am not sure if such backed pollock can be considered as diet food but in any case it is worth to tase.

Using stew mix makes this super! super! super! easy! I made some changes based on other people's opinions.The origin of this recipeI saw white sauce mix being sold at the supermarket and thought if you can make both stew and gratin with it, then you can make gratin with stew roux too, so I created this recipe.

I needed to use the rest of a can of whole tomatoes, so I decided to put them in this creamy doria. This is much better than ketchup rice doria...As I thought, mayonnaise and rice are perfect together, right.1. Prepare the gratin dish by coating it lightly with butter.2. Preheat the oven (or toaster oven).Adjust the amount of cheese and mayonnaise to your liking.Adjust the thickness of the bechamel sauce to your liking. Adjust by adding more flower or milk.Erase the smell of raw flour by cooking it well. This works especially well if you cook it together with the vegetables. For serving 2. Recipe by commeline

I thought of a simple recipe that my husband could prepare for me on his days off.Add salt while tasting. Add the macaroni without boiling it. In Step 2, if the macaroni only needs to be cooked for a few minutes, cook on high, if it needs time cook now medium. Recipe by Bakazoku

My mother has baked this gratin for years.This recipe makes 4 plentiful servings. It's a popular dish in our family.You can add flour in 2 batches. When you add the milk, if the mixture is not thick enough, keep cooking until it becomes your preferred consistency. Make sure it's not too thick, because the pasta absorbs liquid from the sauce.I usually cook this dish with ingredients I have at home, and I've replaced chicken meat for bacon. Recipe by Mawaru7

Piping hot gratin is so tasty during the colder seasons. I combined it with bread.・I used large aluminum muffin cups from the 100 yen shop.・If you don't have heavy cream, you can use 250 g of regular milk,・Since this white sauce is poured on the bread, it's thicker than usual. (If planning to use in cooking, decrease half of the bouillon). Recipe by DUFFYchan

This is the gratin recipe my mother makes often. It seems she learned this long ago from a friend. When I learned how simple it was, I think I may have become a little ungrateful .Note: It's a bit more effort, but if you sift in the flour, it'll mix easily. But you don't have to.If you'd like an even richer flavor, use 200 ml each of milk and heavy cream (in this case, omit the butter). Even with just milk, the dish will be creamy enough.This is seasoned very lightly . Since you can add whatever ingredients you like, you may need to adjust the taste with consomme, which I didn't list. Recipe by Shiotomo

This delicious gratin is made with Fall eggplants●Please make sure to thoroughly cook the eggplant.●If the sauce boils down too much, please add water. Recipe by Cooking S Papa

Biting into silken egg tofu reminds me of biting into fresh tender scallops baked under a crust of cheese, called scallops au gratin. Here is my vegetarian version.

This is a gratin I've made for more than 20 years. For an easy gratin recipe, please see. Make a lot of white sauce and freeze the leftovers.You can also add the macaroni directly to the white sauce in Step 4. If making only a small amount, you can also use a toaster oven to bake it. The white sauce will harden as is cools. In that case, adjust with a bit of milk. Recipe by Yuuyuu0221

Avocados are good for you, so I wanted to eat them in various different dishes. Here's one of them!You can avoid the avocados from discoloring if you sprinkle lemon juice over them.If you heat the shrimp in water with a little vinegar, they will become very plump. For 2 servings. Recipe by Ayatan

This eggplant is pan roasted in very little oil producing tender, not oily flavor packed eggplant slices. They are layerd with marinara sauce and a cheese custard sauce for a creamy marinara gratin

This has been my favourite gratin for years. It's my mom's recipe. I rearranged the taste a little bit.It's better to use a deep gratin dish When you are using a shallow one, you can just make 2 layers with the meat and mashed potatoes. Recipe by sweet_rose

I figured a combo of these ingredients was bound to be delicious, so I went ahead and made this dish.The anchovies are rather strong, so lightly season in Step 2.In Step 3, stir well not to make any lumps of flour. Recipe by Hisarin

Inspired by a recipe on Pinterest by Beth Pierce, this side dish is one my family’s favorites! The tender squash in this delicious creamy and cheesy sauce is delectable.

I wanted to consume sweet potatoes, including misshapen homegrown ones that I wouldn't be able to sell. This recipe came about after a few days of thinking of how to consume them.Roughly smashing the sweet potato gives a nice fluffy feel.When mixing in the flour and adding milk, be sure to avoid forming lumps. The lumps taste awful. I speak from experience. Recipe by Manmarumauchan

Ready-to-bake frozen gratin cups are available, but I can't be buying them all the time, so this is what I make whenever I put a gratin cup in a bento. They can be made very easily so they're great for busy mornings.Don't let the milk overflow the baking cup. If the gratin is loose, add some cheese. You can use any ingredients you like - frozen mixed seafood, bacon, green beans, etc. - whatever you have in the refrigerator. If the gratin cups are too packed the top part becomes hard, so I recommend just having enough that they're floating in the milk. For 2 cupcake-sized aluminium cups' worth. Recipe by Arikan

I make this often at home. My husband and child love it.If you don't have sandwich bread, you can of course use french bread. If the soup is tepid, the bread will soak it up, so be sure to place the bread in hot soup, and place it in the oven immediately. Recipe by Anna.

I use this recipe when I'm serving gratin to only a few people. This is my own variation of a recipe that I learned in my home economics class in high school. It's also great with some shimeji mushrooms mixed inside.This recipe uses the minimum amount of macaroni - please add some more if desired.When you're in a rush: after you drain the macaroni and broccoli in a colander in Step 2, you can mix them directly into the finished sauce from Step 6. Also try adding chicken breast or shrimp when sautéing.In Step 5, Stir the sauce with a wooden or rubber spatula while it is simmering.In Step 8, Take care to bake the macaroni until the surface is nicely browned. Recipe by Yuuyuu0221

I love fried oysters, but I was too lazy to fry them.The gratin will turn out really watery unless you drain the oysters well. Recipe by Daimajo