Easy Recipe Finder
Recipe Feeder
4 tablespoon Onion, Chopped
1 dash Rosemary, Crushed
2 tablespoon Butter
9½ ounce Spinach, Frozen
4 tablespoon Almonds, Toasted
½ cup Rice, Cooked
1 tablespoon Lemon Juice, Fresh
6 Flounder, Fillets
1 can Mushroom Soup, Cream Style
4 tablespoon Water
Paprika
In a saucepan, cook onion with rosemary in butter until tender. Add chopped spinach, chopped almonds, rice and lemon juice; heat, stirring occasionally. Place 1/4 cup mixture on each fish fillet; roll and secure with toothpicks. Arrange fish rolls in a shallow 112x8x2-inch baking dish; bake in preheated 350f oven 20 minutes
. Meanwhile, blend soup and water; set aside. Pour soup over baked fish, stirring around sides; bake 15 minutes longer, or until done. Sprinkle with paprika and serve piping hot. Note: flounder florentine can be prepared in advance and refrigerated before you bake and serve.
1 dash Rosemary, Crushed
2 tablespoon Butter
9½ ounce Spinach, Frozen
4 tablespoon Almonds, Toasted
½ cup Rice, Cooked
1 tablespoon Lemon Juice, Fresh
6 Flounder, Fillets
1 can Mushroom Soup, Cream Style
4 tablespoon Water
Paprika
In a saucepan, cook onion with rosemary in butter until tender. Add chopped spinach, chopped almonds, rice and lemon juice; heat, stirring occasionally. Place 1/4 cup mixture on each fish fillet; roll and secure with toothpicks. Arrange fish rolls in a shallow 112x8x2-inch baking dish; bake in preheated 350f oven 20 minutes
. Meanwhile, blend soup and water; set aside. Pour soup over baked fish, stirring around sides; bake 15 minutes longer, or until done. Sprinkle with paprika and serve piping hot. Note: flounder florentine can be prepared in advance and refrigerated before you bake and serve.