ofter peach.
Use this recipe for baked apples or pears, increase baking
e 2 pans for the cooking 1 for each fish, I
o sit in the refrigerator for 24 hours before cooking to
egrees C).
Arrange the snapper fillets in a single layer
Preheat oven to 375\u00b0.
Dredge fish, then saute in oil until brown on both sides.
Lay fillets in large baking dish.
Mix pepper, almonds, butter and lemon together; mix well.
Pour onto fish in baking dish.
Bake for 3 to 5 minutes, or until almonds are browned.
Skin of snapper remains flat and tender when cooked.
tuff the cavity of the snapper with 1/2 cup basil
ith aluminum foil and bake for 20 minutes.
Uncover and
ook until potatoes are tender for about 45 minutes to an
For the artichokes: In a saucepan
about 20 minutes. Squeeze the baked lemon halves over the fish
Preheat oven to 400\u00b0.
Melt butter.
Add vegetables. Saute 10 minutes.
Mix in bread crumbs, spices, juice of lemon and wine vinegar.
Stir over low heat 3 minutes.
Spoon on snapper fillets. Bake 30 minutes.
Preheat oven to 450\u00b0F.
Combine soy sauce, garlic, ginger, broth and sugar in a oven proof shallow casserole dish. Arrange snapper fillets (I have used tilapia) in casserole in a single layer flipping over to coat.
Bake 10 minutes, basting twice with the sauce, until fish is just opaque throughout.
ver medium heat and boil for 2 minutes; stir constantly.
ith the chicken broth. Check for seasoning, salt and pepper. Personally
Stir together the cornstarch, Karo syrup and water.
Put on stove and cook until clear.
Cook 1 to 2 minutes.
Add sugar-free jello and cook 2 minutes on low heat.
Use 6 packets of Equal in 1 quart of fresh or frozen strawberries.
Combine with cornstarch mixture and put in baked pie crust.
Put Cool Whip on top when cool.
Place in refrigerator.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Scale and rinse fish well.
Cut in 1/2 and place on pine board.
Add your favorite spices.
Bake at 340* for 90 minutes.
Remove from oven, throw carp away.
Serve board with or without tarter sauce.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
For sauce: Whisk yolks and sugar