lace flour in a shallow pan.
Place the almondine breading
ash http://www.mynutricounter.com/recipe-pan-fried-sea-bass/.
Place the
Roll flounder in flour.
Put butter or oil in skillet.
Add floured fillets.
Sprinkle with salt and pepper and cook over low flame 10 minutes on each side.
Remove from pan; sprinkle with lemon juice.
Serves 4.
egrees and spray a baking pan with non-stick spray.
he oil in a deep pan or wok over high heat
In a bowl, combine almonds, raisins, capers, almond oil, and lemon juice; set aside.
Heat 2 tablespoons oil in a large skillet over medium high heat; add mushrooms and cook until browned, but tender, about 8 minutes, stirring occasionally.
Add green onions, season with salt and pepper, and cook until lightly browned, 3 minutes (keep warm).
Meanwhile, sprinkle fish lightly with salt and let stand 5 minutes; rinse off salt and pat fish dry with paper towels.
Heat 2 more tablespoons of olive oil in a skillet, over high heat, and cook ...
hether they are being pan fried or deep fried.
The squash and
br>In a large saute pan, heat the olive oil. Add
Preheat oven to 350\u00b0.
Grease 9 x 9-inch baking pan.
Cook spinach as label directs, adding onion; drain very well.
Stir in egg, garlic clove and salt.
In pan, layer flounder, spinach and cheese; then one slice of tomato on each.
Bake for 25 minutes.
r use leftover baked potatoes (Recipe #280220) and set aside until
ith the pan juices. Serve with Fried Rice.
Fried Rice:
Pulse
alf-inch deep in the pan.
Check the temperature with
n a small heavy-based pan, reduce the heat and add
Do NOT wipe out the pan!
Add the oil to
Saute onion and pepper in margarine until half done.
Add white sauce and shrimp; set aside.
Put heavy foil in baking pan. Lay flounder on foil; sprinkle with salt and pepper.
Spread white sauce mixture over fish.
Cover with foil.
Bake at 350\u00b0 for 45 minutes.
mmediately.
Place steaks in pan and let them cook for
callions. Serve immed over the pan fried rice noodles. Remove the curry
Oven Fried Chicken: Dip chicken pieces into
To make the dressing, boil the soy sauce, vinegar and 5 spice powder together.
Remove from the heat, mix in the sesame oil and season with salt and pepper.
Set aside.
Mix the spring onions with the chilli.
Lightly coat the fish fillets with seasoned flour.
Heat the knob of butter in a fry pan and cook for about 3-4 minutes on each side (depending on thickness) until cooked.
Reheat the dressing and add the onions and chilli-cook for 1-2 minutes more.
Serve the fish with the dressing spooned over.
Bring a large pot of water to a boil and add pierogies. Cook 4-5 minutes or until they float the top, drain.
In a large NON-STICK fry pan, melt the butter with the olive oil. Add onion and drained pierogies and season to taste with salt and pepper or House Seasoning.
Cook over high heat until the onion is soft and browned and pierogies are nicely browned. The pasta shell will get a little crunchy - it's delish!
Serve with a dollop of sour cream.