our food processor for this recipe. If you don't have
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
For fish: Preheat oven to 375\u00b0F and heat large oval saute pan over medium high heat. Season the fish with salt and pepper; lightly dust flesch side with flour; coat pan with oil and add fish, flour side down. Cook until golden brown. Turn over and finish in oven for 8-10 minutes. Meanwhile make the sauce.
For sauce: Heat saute pan over medium heat and add oil, shallots and garlic and cook until golden (toasted).
Add wine, tomato paste, and tomatoes or fruit depending, and cook down until tomatoes or fruit begin to break down.
...
Preheat Oven to 350.
Spray a cookie sheet or large baking pan with nonstick cooking spray.
Rinse fish off in cold water & lay on pan or cookie sheet, blot dry with paper towel.
Combine the olive oil and lemon juice in a small bowl.
Combine the dill, garlic powder & onion powder in another small bowl. (Fresh parsley and dill can be used in place of the dried).
Brush the oil & lemon mixture on each piece of fish, using a pastry brush.
Lightly sprinkle the herb mixture over each piece of fish.
Bake for 6-8 minutes. It is ...
Spread crushed crackers onto a plate. Pour eggs into a shallow dish.
Place fish in a 1-gallon plastic bag and add flour; gently shake until completely coated.
Heat oil in a large, non-stick skillet over medium-high heat.
Dip each flour-coated piece of fish in the egg, allowing excess to drip back into dish. Press coated fish in the cracker crumbs until evenly coated.
Fry fish in the hot oil until lightly browned and fish flakes easily with a fork, about 5 minutes per side. Season fish with dill and salt.
For the chutney (prep time includes marinating chutney, you can make the night before), mix all ingredients and allow flavors to mingle for about 3 hours- if you are in a pinch, it's fine to marinate it for less time.
Rinse fillets and pat dry-- make sure they are not slippery at all.
Preheat oven to 375\u00b0F.
Put olive oil in the bottom of a baking dish, tilt to coat bottom.
Combine ginger garlic paste with tumeric, chili powder, cumin and salt and rub this all over the fillets on both sides.
Take each fillet and place about ...
Preheat the grill until very hot. Place the fish fillets on a rack in a single layer, spray with oil, and season well. Grill for 8-10 minutes, or until the fish is cooked through.
Meanwhile, make the horseradish cream by mixing all the ingredients in a bowl until smooth. Season well and serve alongside the grilled fish.
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
sing fresh pumpkin the original recipe states: Bring a large pot
anilla, coconut optional.
This recipe is transcribed as written in
olonial: After preparing the previous recipe (let cool first), add 1
ompletely. Reserve shells for sauce (recipe to follow) and rinse shrimp
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
mitted the raisins from this recipe, and we didn't miss
4 cups for 1/2 recipe) . Stir until just mixed, cover
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For the smaller recipe, roll dough into a rectangle