alf the batch for this snapper recipe, and freeze the rest.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
-----Gumbo--------.
Follow recipe on gumbo base container to
Cook sliced potatoes in 1/2-inch boiling salted water 10 minutes.
Drain and arrange in alternate layers with onions in a greased 1 1/2-quart casserole.
Pour White Sauce over and bake, uncovered, in moderate oven at 350\u00b0 for 45 minutes or until potatoes are tender.
Serves 4.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Make White Bread recipe as instructed, except add the
Make the same as my white bread recipe, but substitute 6 cups whole wheat flour for 6 cups of the white flour.
Melt butter or margarine in the bottom of a baking dish. Place red snapper in a single layer and then cover with white sauce.
Sprinkle with paprika.
Bake at 350\u00b0 for 30 to 40 minutes; check doneness with a fork.
Don't overcook.
Serve with rice, the sauce makes a great gravy.
Season the snapper with the salt and pepper.
In a bowl, mix eggs, 1 1/4 cups of flour, baking powder and beer.
On one plate put the remainder of the flour and on another plate place the coconut.
Lightly coat snapper in flour, then dip the snapper into the beer batter, lastly heavily coat the fish in the coconut and set aside.
Once every piece of snapper is coated in coconut, heat a frying pan with the oil and fry the fish until the coconut becomes golden brown.
Drain the snapper on paper towels and enjoy.
luminum foil.
Place red snapper fillets side by side in
lmost no liquid remains.
SNAPPER FILLETS:
Rub fillets with
Place fillets in well buttered baking dish and season with salt and freshly ground pepper.
Melt butter in saucepan.
Add onion and garlic and saute for 5 minutes without browning.
Stir in flour and add wine.
Bring to a boil and simmer for 5 minutes.
Season with salt and pepper.
Add tomatoes and herbs.
Pour sauce over fish and sprinkle with bread crumbs and cheese.
Bake uncovered at 350 degrees for approximately 30 minutes.
Please note that this is a high altitude recipe, baking time may be less at sea level.
egrees C).
Coat red snapper fillets with paprika, salt, and
nto both sides of the snapper fillets, pressing it in.
edium-high heat. Season the snapper with salt and black pepper
Marinate the red snapper fillets in the lime juice for at least 1 hour at room temperature.
In a large bowl, combine the vinegar, parsley, green onion, white onion and garlic.
Slowly whisk in 1/2 cup of the oil, followed by the salt, pepper, hot pepper and tomato paste.
Whisk until the ingredients are thoroughly combined.
Set aside.
epper to taste, then stuff snapper with fennel mixture. Use kitchen
o seal. Brush with egg white and sprinkle with sea salt
nd a pinch of the white pepper and broil, basting twice
Rub olive oil on the fish and marinate fish in lemon juice and a drop of white wine vinegar.
Let fish marinate for 20-30 minutes.
Meanwhile, saute rest of ingredients in butter except for the onions and basil leaves.
Heat broiling pan and place fish in the pan with the onions and tomatoes.
Broil until half way done, about 8-10 minute and place basil leaves on top of fish and tightly cover pan with foil.
Now bake on middle rack of oven at 400 degrees for another 8-10 minutes.
Serve with pasta.