se your hand to clean fish. Next, put them into basket
Place onion, oil and garlic in dish.
Cover and cook for 3 minutes on high.
Add tomatoes and cinnamon. Top with fish. Cover and cook for 3 more minutes on High.
Makes 4 to 6 servings.
r>Whisk olive oil,Gourmet Garden Garlic and Gourmet Garden Italian herbs
Wash the fish parts in cool water, removing
br>Wash the fish well.
Slice the fish into medium size
n my fish and white sauce and my tuna mornay recipes as
o serve.
For the Fish Nuggets: Heat a cast iron
bowl.
Add the fish and toss to coat then
To fry the fish: Fill a large heavy bottomed
To make the fish filling: heat the corn oil,
Cut the fish into chunks, put in your
Have your fish store or monger grind the
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
re soft.
Cut the fish fillets in cubes and add
Cook noodles; drain and rinse.
Put half in layer in 1 1/2-quart buttered casserole dish.
Crumble drained tuna fish evenly over this layer.
Cover with remaining noodles.
Pour soup over this layer.
Top with crumbled potato chips.
Dot with the butter.
Pour sherry over the top.
Do not cover.
Bake in a 350\u00b0 oven for 35 to 40 minutes until bubbly and golden brown.
Spray medium skillet with non-stick cooking spray and cook over medium heat until hot.
Add the chicken, cover and cook for 15 minutes.
Turn chicken several times until cooked through.
Drain liquid from the pan and return to heat.
Add Mr. Yoshida's Original Gourmet Sauce and turn chicken to coat evenly.
Cook covered for 10 more minutes, turning chicken often to coat evenly.
Remove cover and cook for 5 minutes to reduce sauce to a glaze.
ough to cover/wrap the fish.
Drizzle 3 tablespoons (
Stir cocoa into cold water.
Add in sugar, seasalt and corn syrup.
Bring to a boil over medium-low heat, stirring rapidly. Sauce will thicken after 3 - 4 minutes.
Remove from heat and stir in creamery butter.
Let cool for a couple minutes, then stir in natural gourmet vanilla.
Cool completely stirring occasionally.
Refrigerate in glass bottle. Shake well before serving. Awesome over ice cream and as a replacement syrup for chocolate milk.
Mix ground beef with gourmet sauce, salt, and pepper.
Form into four patties.
Divide each patty through the center and flatten.
Make four double-decker patties by placing 1 ounce of bleu cheese on one patty and covering with second patty.
Pinch edges to seal cheese inside.
Grill or pan fry to desired doneness.
Serve on buns with lettuce, tomatoes, onions, mayo, etc.
uge recipe, but because fish cooking time is not long