nto bite-size pieces, sprinkling with salt and pepper if desired
FOR THE CREAM SAUCE:.
Place the ingredients in
Preheat oven to 400 degrees and butter a baking dish.
In large skillet, melt butter and stir in lemon juice, bread crumbs and garlic.
Stir mixture frequently until crumbs are golden.
Remove skillet from heat and stir in parsley and basil.
Season salmon with salt and pepper and coat all sides with crumb mixture.
Place on baking dish and bake in middle of oven for 15 to 20 minutes or until done.
Serve with cream sauce.
prinkle chicken lightly with black pepper. Repeat with remaining chicken.
nd lemon juice. Thicken this cream sauce over low heat, then remove
hile pork is grilling, prepare sauce: In a medium saucepan, saute
br>Add to eggs along with remaining 3 ingredients. Mix well
Combine all ingredients, except fillets, in a 9 x 13-inch baking dish.
Cover with plastic wrap; microwave on High for 8 to 10 minutes or until fish begins to flake.
Remove and let stand 5 minutes covered.
Place fillets on a buttered baking sheet; top each with a generous scoop of stuffing dotted with margarine. Place under broiler in your regular oven about 6-inches below heat; broil until stuffing is lightly browned.
Place on a heated serving dish and top with Cream Sauce.
Garnish with lemon slice and sprig of parsley.
0 minutes, until done.
Sauce:
Melt butter in large
emon slices inside cavity along with tarragon and truss chicken loosely
Heat oil and melt butter over medium high heat.
Add the onion and garlic and cook until onions are translucent.
Add the flour to make a rue, cook for about 2 minutes.
Add the half-and-half, chicken broth, parsley, salt, and pepper. Simmer until sauce thickens to desired consistency.
Cook tortellini according to package directions.
Cut asparagus into 2 inch pieces and steam.
Combine cream sauce, ham, bacon, asparagus, and tortellini. Serve immediately.
br>Mix the pureed squash with parmesan cheese, nutmeg, salt,
ish and sprinkle with sugar.
Melt butter with chocolate, stirring until
ach chicken fillet, and fill with the cheese and ham. Season
ntil crisp tender. Set pan with asparagus aside.
In a
he baking dish. Repeat with the remaining tortillas. Drizzle
alsa and can of Enchilada sauce in shallow bowl.
Prepare
rub onto beef. Season generously with salt. Let stand 15 minutes
he chicken pieces, and coat with the seasoned flour. Set aside
n the water, and season with chili powder, 1/2 teaspoon