ish; set aside. Grind the walleye fillets, or chop finely and
190 degrees C).
Place walleye fillets in a baking dish
Beat the egg with the garlic powder, onion powder, paprika, cayenne pepper, and salt until evenly mixed. Spread the pecan meal into a shallow dish. Dip the walleye fillets into the egg mixture, then press into the pecan flour.
Heat the butter and vegetable oil in a large skillet over medium-high heat. Place the walleye fillets into the pan. Cook until golden brown on both sides and the fish flakes easily with a fork, 3 to 4 minutes per side.
Wash and peel all vegetables.
Put all vegetables in chopper until they are all cut into small pieces then transfer to large bowl.
Put walleye in chopper then add to bowel.
Add bread crumbs, eggs, salt and pepper to bowel and mix well.
With a large spoon create round or oval cakes and place in skillet sprayed in cooking spray. Cover and cook on medium heat for 5-7 minutes, then turn them over and cook for another 5-7 minutes.
Place on paper towel.
Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13-inch baking dish and melt butter in the oven while it heats.
Mix crushed crackers, Parmesan cheese, oregano, basil, salt, and garlic powder in a shallow bowl. Remove baking dish from oven and dip walleye fillets into butter; gently press fillets into crumb mixture to coat both sides of each fillet. Lay the breaded fillets into the baking dish.
Bake in the preheated oven until fish is opaque and flakes easily, 25 to 30 minutes.
Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
Beat the eggs and water together in a bowl until smooth; set aside. Combine the bread crumbs, potato flakes, and Parmesan cheese in a separate bowl with the seasoned salt until evenly mixed. Dip the walleye fillets into the beaten egg, then press into the bread crumb mixture. Place onto the prepared baking sheet.
Bake in the preheated oven until the fish is opaque in the center and flakes easily with a fork, 15 to 20 minutes.
Preheat an outdoor grill for medium-high heat.
Place walleye, skin-side down, in the center of one aluminum foil square. Brush fillet with butter; season with seasoned salt and garlic and herb seasoning blend. Place second aluminum foil square over the fish and fold edges of the two pieces of foil together to form a secure packet.
Cook on the preheated grill until fish flakes easily with a fork, about 7 minutes per side.
Heat oven to 375 - put sea salt and milk in a bowl. Then bread crumbs, cheese and paprika in another bowl. Dip walleye in milk then bread crumb mixture, then put in baking dish w/melted butter. Bake for 30 minutes.
ervings.
Farm Journal's Best Ever Recipes.
Process all ingredients in a blender at high speed until smooth.
Pour in a glass and serve immediately.
SMOOTHIE TIPS.
Keep Europe's Best fruit frozen when preparing smoothies.
Adjust texture by adding more or reducing amounts of ingredients.
For a creamier Europe's Best smoothie, add yogurt, soy milk, ice cream or milk.
Add a little honey or brown sugar for a sweeter beverage.
BEST PANCAKE MIX: In large bowl,
n the glaze. It is best made the day before so
Peel, core and fine dice the apples or \"coarse grate\" in processor.
Place sugar and water in deep pan over low fire. While syrup is cooking, make up one batch of Best Biscuit mix. Roll dough 1/4-inch thick in a rectangle.
Spread apples evenly over dough.
Then roll up and cut as for cinnamon rolls.
Place in a 9 x 13-inch pan.
Dot with oleo and sprinkle cinnamon on top.
Place 1 piece of bread on your left and the other piece on your right. Spread a generous amount of peanut butter on the left piece, being sure to cover the bread completely. Spread grape jelly on the right piece, also being sure to cover the bread completely (Spun honey may be used as a substitute for jelly). Take the left piece and place directly on top of the right piece, being sure that the crusts line up exactly. Press together lightly, just until the peanut butter begins to ooze out. Best eaten with glass of milk.
Boil chicken pieces in a large pot full of water until runoff of chicken is clear.
Drain water out and add enough oil to saute chicken and garlic. Brown on all sides. You can do this in shifts if needed.
Add equal parts of soy sauce and vinegar(can be more or less than 1 cup, just add enough to cover meat), as well as the bay leaves and seasonings to taste.
Simmer for at least 20 minutes or until chicken is tender.
Serve with white rice, which tastes best after rinsed off several times to remove the starch from it.
lace. Taste of cake is best when stored for 4 weeks
On a large sheet of aluminum foil brushed with 1 tablespoon of butter or margarine, lay several fillets and top with remaining ingredients.
Seal foil tightly.
Cook on grill until aluminum expands, approximately 20 minutes.
This recipe works well with most fish, but crappie, bluegill and walleye are best.
Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.
Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.
Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).
Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate. Test the oil: it will crackle and ...
Cut walleye fillets into small pieces: 1/4\" X 1/4\" should work fine. Whatever is small enough to fit on a chip. Marinate the Chopped Walleye with the Lemon Juice & Salt and let sit 4-8 hours or overnight. After the walleye is done marinating, strain off the lemon juice/salt mixture and place walleye in a large bowl.
FINELY CHOP all vegetables and mix with the remaining ingredients in the large bowl. Grab a bag of Tostitos Scoops and Enjoy!
Walleye Omelet's.
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