Ingredients
* 3 large red bell peppers
* 5 tablespoons extra-virgin olive oil
* 12 shallots, chopped
* 2 14 1/2-ounce cans chopped tomatoes in juice
* 2 garlic cloves, minced
* 3/4 teaspoon dried crushed red pepper
* 1/2 cup chopped fresh cilantro
* 1 teaspoon grated lemon peel
* 2 pounds halibut or cod fillets, cut into 1-inch pieces
Instructions
Char bell peppers over flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel, seed, and chop peppers. Heat oil in heavy large skillet over medium heat. Add shallots and sauté until very soft, about 6 minutes. Stir in peppers, tomatoes with juice, garlic, and crushed red pepper. Simmer 10 minutes to blend flavors. Stir in cilantro and lemon peel. Add fish; simmer until just opaque in center, about 5 minutes. Season stew to taste with salt and pepper. Spoon into bowls and serve.
Flounder Fish Recipes
Ingredients
For sauce
* 2 tablespoons olive oil
* 1 medium onion, finely chopped
* 1 cup finely chopped fennel bulb (sometimes called anise)
* 1 garlic clove, thinly sliced
* 1 (14 1/2-oz) can diced tomatoes including juice
* 1/4 cup dry white wine
* 2 tablespoons capers, rinsed and drained
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
For flounder
* 1/2 cup fine dry bread crumbs
* 3 tablespoons unsalted butter, well softened
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
* 4 (6-oz) pieces skinless flounder or sole fillet
* 2 tablespoons dry white wine
Instructions
Preheat oven to 425°F.
Make sauce:
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and fennel, stirring, until golden, about 8 minutes. Add garlic and sauté, stirring, 30 seconds. Add tomatoes and wine and simmer briskly until liquid is reduced by one third, about 5 minutes. Stir in capers, salt, and pepper, then transfer to a 2-quart gratin dish or other wide shallow baking dish.
Prepare flounder:
Stir together bread crumbs, butter, salt, and pepper with a fork until combined. Season flounder with salt and pepper, then roll each fillet, skinned side up, into a cylinder and arrange, seam side down, on top of sauce. Gently press bread crumbs onto flounder.
Drizzle wine carefully around fish into sauce (not over fish) and bake in middle of oven until fish is just cooked through, 20 to 25 minutes.
For sauce
* 2 tablespoons olive oil
* 1 medium onion, finely chopped
* 1 cup finely chopped fennel bulb (sometimes called anise)
* 1 garlic clove, thinly sliced
* 1 (14 1/2-oz) can diced tomatoes including juice
* 1/4 cup dry white wine
* 2 tablespoons capers, rinsed and drained
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
For flounder
* 1/2 cup fine dry bread crumbs
* 3 tablespoons unsalted butter, well softened
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
* 4 (6-oz) pieces skinless flounder or sole fillet
* 2 tablespoons dry white wine
Instructions
Preheat oven to 425°F.
Make sauce:
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and fennel, stirring, until golden, about 8 minutes. Add garlic and sauté, stirring, 30 seconds. Add tomatoes and wine and simmer briskly until liquid is reduced by one third, about 5 minutes. Stir in capers, salt, and pepper, then transfer to a 2-quart gratin dish or other wide shallow baking dish.
Prepare flounder:
Stir together bread crumbs, butter, salt, and pepper with a fork until combined. Season flounder with salt and pepper, then roll each fillet, skinned side up, into a cylinder and arrange, seam side down, on top of sauce. Gently press bread crumbs onto flounder.
Drizzle wine carefully around fish into sauce (not over fish) and bake in middle of oven until fish is just cooked through, 20 to 25 minutes.
Labels:
Fish Recipes
Baked Swordfish Recipes
Ingredients
2 lb Fresh swordfish steaks
1 Stick butter
Juice of 1 Lemon
1 Onion - thinly sliced
1/4 cup White wine Worcestershire sauce
1 Clove garlic - pressed
1/4 cup Mayonnaise
Instructions
Place fish in lightly greased baking dish.
First of all, you need to melt butter then add lemon juice, Worcestershire and garlic and saute a few minutes until garlic is golden. Remove from heat and blend in mayonnaise until smooth. Spoon over fish, cover and bake at 350 degrees for 30 minutes until fish flakes easily. If you prefer your fish a bit on the dry side, do not cover.Enjoy the meal ok.
2 lb Fresh swordfish steaks
1 Stick butter
Juice of 1 Lemon
1 Onion - thinly sliced
1/4 cup White wine Worcestershire sauce
1 Clove garlic - pressed
1/4 cup Mayonnaise
Instructions
Place fish in lightly greased baking dish.
First of all, you need to melt butter then add lemon juice, Worcestershire and garlic and saute a few minutes until garlic is golden. Remove from heat and blend in mayonnaise until smooth. Spoon over fish, cover and bake at 350 degrees for 30 minutes until fish flakes easily. If you prefer your fish a bit on the dry side, do not cover.Enjoy the meal ok.
Labels:
Fish Recipes
CHRISTMAS MUFFIN RECIPE
Ingredients
½ cup candied red cherries
½ cup candied green cherries
¾ cup Original Peachtree® Schnapps
½ cup golden raisins
Non-stick cooking spray
1½ cups all-purpose flour
2 eggs
½ cup (2% fat) milk
1 tablespoon lemon juice
1 (8½-ounce) Jiffy® package corn muffin mix
2 teaspoons baking powder
½ teaspoon salt or salt substitute
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ cup (1 stick) unsalted butter, melted and cooled
A slice of pickled jalapeño for each muffin
Instructions
Place the cherries in a pint jar and pour the Schnapps over them. Marinate them covered in the refrigerator overnight.
Add the raisins 1 hour before cooking time
Drain the Schnapps into a mixing bowl. Whisk the eggs, milk, lemon juice and butter with the Schnapps.
Dredge the cherries and raisins in ¼ cup flour. Preheat the oven to 350°.
Spray the muffin tins. Stir the remaining flour, corn muffin mix, and other dry ingredients together. Add the liquid ingredients and stir until the batter is thoroughly blended.
Add the cherries.
Spoon the muffin mix into the cups of the muffin tins. Include a cherry inside each muffin as long as the supply lasts. Place a sliced jalapeño on top of each muffin.
Bake about 20 minutes or until the muffins are golden brown and a toothpick inserted comes out clean.
Allow the muffins to sit for 2 minutes. Loosen the muffins with a knife and transfer them to a plate.
Cover the muffins with plastic wrap until serving time.
½ cup candied red cherries
½ cup candied green cherries
¾ cup Original Peachtree® Schnapps
½ cup golden raisins
Non-stick cooking spray
1½ cups all-purpose flour
2 eggs
½ cup (2% fat) milk
1 tablespoon lemon juice
1 (8½-ounce) Jiffy® package corn muffin mix
2 teaspoons baking powder
½ teaspoon salt or salt substitute
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ cup (1 stick) unsalted butter, melted and cooled
A slice of pickled jalapeño for each muffin
Instructions
Place the cherries in a pint jar and pour the Schnapps over them. Marinate them covered in the refrigerator overnight.
Add the raisins 1 hour before cooking time
Drain the Schnapps into a mixing bowl. Whisk the eggs, milk, lemon juice and butter with the Schnapps.
Dredge the cherries and raisins in ¼ cup flour. Preheat the oven to 350°.
Spray the muffin tins. Stir the remaining flour, corn muffin mix, and other dry ingredients together. Add the liquid ingredients and stir until the batter is thoroughly blended.
Add the cherries.
Spoon the muffin mix into the cups of the muffin tins. Include a cherry inside each muffin as long as the supply lasts. Place a sliced jalapeño on top of each muffin.
Bake about 20 minutes or until the muffins are golden brown and a toothpick inserted comes out clean.
Allow the muffins to sit for 2 minutes. Loosen the muffins with a knife and transfer them to a plate.
Cover the muffins with plastic wrap until serving time.
Labels:
Cake Pie Recipes
Easy Banana Bread Recipe
Ingredients
4 ripe bananas, mashed
1 1/2 cups all-purpose flour
1/2 cup butter, melted
3/4 cup castor sugar
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla
Pinch of salt
Instruction
1. Preheat oven to 350ºF/180ºC.
2. In a mixing bowl, combine mashed bananas with butter.
3. Add in eggs and vanilla, and mix.
4. Add in sugar, baking soda and salt, and mix.
5. Add flour last and mix well.
6. Pour mixture into a greased and floured bread loaf pan.
7. Bake for 1 hour or until a wooden pick comes out clean.
8. Allow to cool before removing from pan.
4 ripe bananas, mashed
1 1/2 cups all-purpose flour
1/2 cup butter, melted
3/4 cup castor sugar
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla
Pinch of salt
Instruction
1. Preheat oven to 350ºF/180ºC.
2. In a mixing bowl, combine mashed bananas with butter.
3. Add in eggs and vanilla, and mix.
4. Add in sugar, baking soda and salt, and mix.
5. Add flour last and mix well.
6. Pour mixture into a greased and floured bread loaf pan.
7. Bake for 1 hour or until a wooden pick comes out clean.
8. Allow to cool before removing from pan.
Labels:
Cake Pie Recipes
Panera Bread Soup Recipes
Ingredients
* four 3/4-inch- (2-cm-) thick slices peasant bread
* 1/3 cup (80 ml) olive oil
* 3 medium cloves garlic,smashed, peeled, and sliced
* 1 medium onion, very finely chopped
* 14 large basil leaves, washed well and cut across into narrow strips
* 1 3/4 pounds (790 g) plum tomatoes, peeled and cut into 1/4-inch (.5-cm) dice
* 4 cups (1 liter) chicken stock [for a vegetarian soup, use Garlic Broth ]
* 2 teaspoons coarse salt, or less if using commercial broth
* freshly ground black pepper, to taste
* good olive oil, for serving
Instruction
Heat the oven to 225°F (107°C; less than #1/2 gas mark; less than #1/4 British regulo). Place the bread directly on the middle rack of the oven. Bake for 20 to 30 minutes, just to dry the bread out; do not brown. Break the bread into large pieces.
In a medium saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, for 5 minutes. Stir in the basil and cook for 1 minute. Stir in the tomatoes and bring to a boil. Cook at a low boil for 13 to 15 minutes, stirring frequently.
Stir in the stock, bread, salt, and pepper. Return to a boil. Lower the heat and simmer, stirring and breaking up the bread with the back of a spoon, for 15 minutes. The bread should break down to a mush. Remove the pan from the heat, cover, and let sit for 10 minutes.
Serve with a few grinds of fresh pepper, and drizzled with some good olive oil.
* four 3/4-inch- (2-cm-) thick slices peasant bread
* 1/3 cup (80 ml) olive oil
* 3 medium cloves garlic,smashed, peeled, and sliced
* 1 medium onion, very finely chopped
* 14 large basil leaves, washed well and cut across into narrow strips
* 1 3/4 pounds (790 g) plum tomatoes, peeled and cut into 1/4-inch (.5-cm) dice
* 4 cups (1 liter) chicken stock [for a vegetarian soup, use Garlic Broth ]
* 2 teaspoons coarse salt, or less if using commercial broth
* freshly ground black pepper, to taste
* good olive oil, for serving
Instruction
Heat the oven to 225°F (107°C; less than #1/2 gas mark; less than #1/4 British regulo). Place the bread directly on the middle rack of the oven. Bake for 20 to 30 minutes, just to dry the bread out; do not brown. Break the bread into large pieces.
In a medium saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, for 5 minutes. Stir in the basil and cook for 1 minute. Stir in the tomatoes and bring to a boil. Cook at a low boil for 13 to 15 minutes, stirring frequently.
Stir in the stock, bread, salt, and pepper. Return to a boil. Lower the heat and simmer, stirring and breaking up the bread with the back of a spoon, for 15 minutes. The bread should break down to a mush. Remove the pan from the heat, cover, and let sit for 10 minutes.
Serve with a few grinds of fresh pepper, and drizzled with some good olive oil.
Labels:
Cake Pie Recipes
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