Wash and clean trout thoroughly, scraping skin with a
Clean the trout, put in pepper and salt and close them.
Place the fish in a pan with just enough cream to cover the fins and bake fifteen minutes.
nd finely sliced onion together in a bowl.
Season with
Wrap sweet potatoes in foil and bake on a grill above a hot fire until soft to the touch about 35 to 45 minutes.
Mix the butter, pineapple, honey, and nutmeg.
Cut a slit in each potato scooping out some of the insides and mixing with this.
Season with the salt and pepper.
Fill the potatoes with this and wrap securely in the foil.
Then heat for 15 minutes on the grill.
Divide the peppers and mushrooms into four equal parts.
Coat a small area in the center of each foil with butter then place a portion of peppers and mushrooms onto the greased area of foil.
Top with a chicken breast and a pineapple slice.
Season with garlic powder, salt, and pepper.
Fold foil securely making sure there are no leaks.
Place Chicken in Foil on coals or gas grill for 10 to 15 minutes per side.
That's it! Enjoy.
Preheat oven to 350\u00b0.
Season each hen with salt, pepper, sage and parsley.
Wrap each hen in foil.
Place hens on baking sheet or in baking pan.
Cook in oven for 1 hour at 350\u00b0.
Remove hens from oven and raise heat to 425\u00b0.
Open foil to expose hens.
(Be careful of steam.)
Brush each hen with 2 teaspoons margarine. Return uncovered hens to oven for 5 to 10 minutes, until browned.
Place ingredients in order given in foil and seal tightly. Place foil in shallow baking pan and bake at 375\u00b0 for 1 1/2 hours.
Make one per person, leave out onion for kiddies who are picky eaters.
Russet potatoes work best.
get a piece of foil about 12 inches square.
Cut potato into 3 equal parts.
place a slice of onion and a slice of butter between the slices of potato.
roll in foil and seal the ends.
place on grill or charcoal for about 45 minutes or until soft, turning once.
serve with butter and sour cream.
he apples, scallions and dill in a bowl and season to
ut in bottom of baking pan.
Salt and pepper trout, inside
For trout, sprinkle trout with honey, salt and lime
Preheat oven to 325\u00b0.
Wrap each trout in aluminum foil individually; place in baking pan.
Dot with butter.
Pour the wine over them.
Cover with green peppers, onions and tomato slices.
Sprinkle with salt, pepper or garlic salt and paprika. Seal the aluminum foil.
Bake for 25 to 35 minutes, or until flesh flakes easily away from the bones when touched with a fork. Serves 1 trout per person.
Place potatoes in a steamer. Cover and steam over a pan of simmering water for 10 mins, until just tender. Add spinach and steam for another 3-5 mins, until spinach wilts.
Meanwhile, heat oil in a non-stick frying pan on high. Coat trout in flour, shaking off excess. Cook trout for 3 mins on each side, until golden and cooked through. Transfer to warm plates.
Melt butter in same pan, scraping up any baked residue. Stir in lemon juice, almond and herbs. Season to taste. Serve trout with potatoes and spinach. Drizzle with sauce.
50\u00b0F.
Heat oil in a large Dutch oven over
Preheat the oven to 400 degrees F (200 degrees C).
Rub trout with olive oil, salt, and pepper. Rub the cavity of the trout with salt and stuff with parsley, sage, and dill. Make a few slits in the skin on the back of the trout and stuff with lemon slices. Place trout on a lined baking sheet.
Bake in preheated oven until flesh flakes easily with a fork, 20 to 30 minutes. Cover with aluminum foil if top starts browning too quickly.
Season the trout with salt and pepper.
Preheat the oven to a temperature of 400 degree F.
Combine butter, salt, rosemary, thyme and parsley in a small mixing bowl. Mix well.
Divide this mixture into four portions and place one portion in the cavity area of each trout.
Use two bacon strips to wrap each fish, and then, place them on a large piece of aluminum foil. Wrap the foil around to make a sealed packet.
Keep the packet on a cooking sheet and bake for 25-30 minutes, at a temperature of 350 degrees F.
Serve immediately.
ven to 400\u00b0F. Sprinkle trout with salt and lemon juice
Place one headless trout on a sheet of aluminum foil.
Insert several slices of butter and seasoning inside the trout.
Wrap trout in foil so it's sealed.
Cook trout over hot coals or an open flame.
Cook for approximately 5 to 7 minutes on each side. Cooking time will vary depending on temperature.
Remove from heat. Open foil and allow several minutes to cool.
Hold trout and flake off one side fillet from bone.
Turn trout over and repeat.
All bones should be removed by using this method.
Serve.
Place each trout on a piece of aluminum foil. Season to taste with salt and pepper, then stuff the cavity with 1 tablespoon of butter, green pepper and garlic if using.
Roll the trout tightly in the foil, forming packets. Use some additional foil to secure each packet of fish to a metal toasting rod for use as a handle when removing fish from the coals.
Cover the fish packets in the red hot, smoldering coals of your campfire and cook until the fish is done, 7 to 10 minutes, depending on the heat of the fire.