Using chopping board, chop whitefish into flakes, putting in bowl
Cut 36 (1/3-inch-thick) slices from cucumbers, reserving remaining cucumber. Scoop out and discard some cucumber from center of each round with a melon-ball cutter or a small spoon to create an indentation (leaving bottom intact).
Cut enough of remaining cucumber into 1/4-inch dice to measure 1/2 cup.
Toss diced cucumber with apple, sour cream, shallot, zest, lemon juice, pepper, chopped dill, and salt to taste. Fold in whitefish.
Mound 1 to 1 1/2 teaspoons fish mixture onto each cucumber round. Top with dill sprigs.
he whole gutted skin on whitefish, then cover and refrigerate for
Place the whitefish, mayonnaise, tartar sauce, lemon juice, cream, hot pepper sauce, and black pepper into a food processor. Pulse until smooth, then scrape into a mixing bowl. Stir in the onion, celery, capers, and dill. Refrigerate at least 1 hour before serving to allow the flavors to meld.
Coat the bottom of ovenproof casserole with half the oil and place fillets of whitefish in dish.
Heat rest of oil in large skillet and saute onion, pepper, garlic, tomatoes and bay leaf. Add salt and pepper and white wine.
Allow mixture to boil; then pour over fish and bake, uncovered, in preheated 375\u00b0 oven for 10 to 15 minutes or until fish flakes easily.
In a bowl, mix the teriyaki sauce and stir-fry sauce. Place the whitefish fillets in the mixture, and marinate for about 15 minutes.
Heat the oil in a deep fryer or heavy skillet to 365 degrees F (185 degrees C).
In a shallow bowl, mix the dry potato flakes, flour, seasoning salt, ancho chile seasoning, garlic powder, salt, and pepper. Place each marinated fish fillet into the mixture to evenly coat.
Fry the fish in the heated oil, 1 or 2 fillets at a time, until golden brown and easily flaked with a fork, about 5 minutes.
Preheat oven to 475 degrees F (245 degrees C).
Toss leeks with bacon and 1/4 cup olive oil and place in a baking pan.
Roast in the preheated oven until leeks are softened, about 10 minutes. Add 1 tablespoon thyme and white wine; roast 10 more minutes.
Top with whitefish and drizzle with 2 tablespoons olive oil; bake until the fish flakes easily with a fork, about 10 minutes. Garnish with thyme sprig.
Heat olive oil in a skillet over medium heat. Stir in fennel bulbs and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add whitefish, saffron, fennel seeds, tomatoes, and water. Bring to a boil, cover, and remove from heat. Let sit covered until fish flakes easily with a fork, about 10 minutes.
Place whitefish in glass pie plate.
Sprinkle salt, pepper, garlic salt or powder and paprika to taste.
Place margarine pats on fish.
Slice small onion on top.
Cover with wax paper and heat in microwave on High for 7 to 10 minutes, depending on thickness of fish.
It's done when fish is flaky.
Brown bacon. Cut into small pieces. Put the Great Northern beans, sour cream, brown sugar and the bacon together on low until it thickens, about 2 hours. I add cornstarch to thicken. Enjoy.
elted.
**This is a great OAMC recipe. Before cooking/prep
buttermilk substitute that works great! To remove the smell of
dditional back-to-school snack recipes can be found at www
ne of zaars taco seasoning recipes as a substitution). You may
an. Cast iron skillet works great.
Pat pork chops dry
In large non-stick pan, fry bacon until crispy; remove to paper-towel-lined plate with slotted spoon and allow to drain. Add onion to fat and saute over moderate heat until golden, 4-5 minutes. Add celery and saute until softened, about 2 minutes. Add tomatoes, potatoes, salt, allspice, sugar and bay leaf; stir well. Cook over moderate heat until the mixture begins to sizzle.
Transfer vegetables to large soup pot over low heat, cover, and cook, stirring occasionally, until the potatoes are tender, 15-20 minutes. Stir in frozen corn, cream ...
irtight container.
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Melt butter in large pot.
Saute onions and bell pepper, add beans with juice.
Add everything else but milk and cheese. Simmer a little while, taste and add more ingredients according to cravings.
Add milk and Parmesan cheese last (extra sharp Cheddar is great, too).
Return to boil.
Cover.
Turn off.
Leave it alone.
Reheat later, when ready to serve and serve with cornbread.
Makes 10 servings.
inutes. PACK & TAKE WITH YOU, GREAT FINGER FOODS FOR KIDS, sac
Heat oven to 375 degrees F. Grease 12-cup muffin pan; set aside.
Combine milk, 1/3 cup melted butter and egg in bowl. Set aside.
Combine flour, 3/4 cup sugar, baking powder, salt and nutmeg in bowl. Add milk mixture; stir just until combined.
Spoon batter into prepared pan. Bake 15-20 minutes or until toothpick inserted comes out clean.
Place 1/3 cup melted butter in bowl. Combine 1/2 cup sugar and cinnamon in another bowl. Remove muffins from pan; let stand 2 minutes on cooling rack.
Dip tops of warm muffins into melted butter ...