Clean and fillet a 3lb fish (bass, pike, mackerel or trout) or use about 2lbs frozen fish fillets, thawed. Wash fish and pat dry; brush with salad oil and sprinkle with paprika.
Place fish in hinged grill or on well-greased grill 3 to 4" from medium coals. Cook 5 to 7 minutes on each side or...
2 pkgs. (1 lb each) frozen fish fillets (sole, haddock, cod, halibut or pollock)
1/2 tsp. thyme
1 can (10 1/2 oz) condensed cream of mushroom soup
2 small tomaotes
2 tbsp. soft butter
Place frozen fish in ungreased baking pan, 13x9x2". Stir thyme into soup; pour over fish. Bake...
Heat oven to 450F. Prepare pastry for Two-crust Pie as directed on 1 package Betty Crocker pie crust mix except, mix in 1 cup shredded sharp cheese before adding water.
With hands, pat about 1 teaspoonful dough at a time into thin round. Wrap each around one of the Fillings (below). Bake on...
Cut 2 lbs. leg of veal into 1" cubes. Prepare sauces (below). Cover meat and sauces; refrigerate. Remove from refrigerator about 15 minutes before serving.
Prepare oil and cook meat as directed for Beef Fondue. Dip into sauces.
Anchovy Butter Sauce:
Beat 1 can (2 oz) anchovy...
Slice crusts from white, whole wheat or rye bread; spread with soft butter or margarine and cut into triangles, rounds and rectangles. Cover with one or more of the following:
* Mayonnaise, cleaned cooked small shrimp; sprinkle with dill weed.
* Slice Swiss or Cheddar cheese, slice cooked ham...
1 can (5 oz.) baby clams, drained and rinsed
Melt 3 tbsp. butter and saute onion (1/4 cup) until tender. Add clams, 2 cups soft bread cubes, 1/2 tsp. salt and dash of pepper and toss lightly.
Arrange half of fillets, 2 lbs., in a greased baking dish. Top with stuffing and cover with...
Makes 4 servings
Prep time: 15 minutes + 30 minutes for marinating
Tools needed: chef's knife, bread knife, cotton towel, 2 large bowls
1 country loaf bread (or 1 1/2 baguettes), sliced thinly and left out overnight
1/2 cup red wine vinegar
4 scallions, trimmed and chopped...
Put some sliced mushrooms on the bottom along with some sliced onion, placed the tilapia fillets on top of the mushrooms. Then sprinkled some paprika & pepper, topped each one with a TBS. of butter, slice of lemon, and some green onion. Then I poured a can of Miller High Life into the pan...
The National Sandwich Idea contest was held between 1956 and 1981. It was sponsored by the Wheat Flour Institute. Each year 20 sandwich recipes, created by Food Service professionals, were chosen as the top sandwich recipes from hundreds of entries.
The Pan Fried Filet Of Beef Sandwich was the...
4 breaded chicken breast fillets, cut into pieces and fried
2 tbsp oil
1 tsp minced garlic
1 1/2 tsp grated orange rind
1 cup orange juice
1/2 cup hoisin sauce
dash cayenne pepper
1/4 cup sugar
salt and pepper
Saute garlic in oil for 1 minute. Add rest of ingredients and bring to boil; cook...
A restaurant-style dish that boasts a lot of flavor thanks to a tomato-basil sauce with bursts of capers and the crunch of toasted pepitas.
2 Tablespoon Pepitas (Pumpkin seeds)
6 Ounce Halibut Fillets (4)
2 Teaspoon Kosher Salt
2 Teaspoon Black Pepper (Freshly ground)
Cooking Time Prep time 15 mins, cook 12 mins
400 gm fresh skinless white-fleshed fish fillets, such as flathead, barramundi or mulloway, cut into large cubes
1 tbsp olive oil
1 lemon, juice only
8 soft corn or wheat tortillas
80 gm (1 cup) shredded red cabbage
These Fish Wraps are great appetizers or snacks if you want to impress your guests - not only do they taste great, they also look exotic. Once you have all the ingredients, they're easy to make.
YOU WILL NEED:
4 White Fish Fillets - (Catfish or Tilapia) Cut into large bite size pieces
2 cups chicken broth
1 teaspoon salt
4 large boneless, skinless breasts
4 eggs, beaten
1/2 cup all purpose flour
1 cup Japanese breadcrumbs (panko)
1 cup shredded Parmesan
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Lemon Chardonnay Butter Sauce:
1/4 cup butter (salted)