Another use for Fish Poacher Pan?
12 years ago
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Comments (11)
12 years agoRelated Discussions
Mini Cheesecake pans - what else to use them for?
Comments (14)anney, just thought of something else, little noodle puddings. I made these in ramekins and everyone enjoyed them for thanksgiving. BROWNED ONION KUGELS (susanq- GB) Serves 6-8 A kugel is traditionally baked in a single large pan, but using a muffin tin is a bit more elegant - and produces an abundance of tasty browned edges. Serve the kugels as a main brunch dish or an accompaniment to pot roast or baked chicken. *I like to double this recipe for lots of left-overs and use a 9 x 13 ceramic baking dish for family dinners. 6-oz medium egg noodles 1 stick (1/2 cup) unsalted butter 3 cups chopped onions (2 large) 1-1/2 cups sour cream 1-1/4 cups small-curd cottage cheese (10-oz) 1 T poppy seeds (can be omitted if you cannot eat seeds) 4 large eggs 1 teaspoon salt 1/4 teaspoon black pepper 1/2-1 teaspoon Hungarian paprika (optional) Put oven rack in middle position and preheat oven to 425F Cook noodles in a 6-8 quart pot of boiling salted water until al dente, about 4 minutes. Drain in a colander and rinse under cold water and drain well. Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter. Add onions to skillet and cook, stirring occasionally until well browned, about 20 minutes. Transfer onions to a large bowl and stir in noodles, sour cream cottage cheese and poppy seeds. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well. Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving....See MoreWhat brand of pots and pans do you use?
Comments (27)kkay..no this is my wild yeast bread that is a sourdough. Takes 2 days to make it and another day to feed the starters. My DH made the Sullivan bread a few times when it first came out but since we do my wild yeast starters he has stopped . bumble and kkay:I will link to the site that teaches how to make your starter and the recipe list that she has. There are a bunch of pics on the Kitchen At Work thread that I started the other day on Kitchens. I made a slide show for bread and bagels. You can check over there. The breads I did there were 3 different ones from the one above. Here is the link. Let me know if you have questions . I love to have converts to sourdough wild yeast :) Go to her recipe file. She has a tutorial for the starter. Also the bread above is her More sour sourdough. Here is a link that might be useful: wild yeast blog...See MoreBaked another Stuffed Fish
Comments (3)Teresa & Shaun : It was delicious !!!!!!!!! My friend and his wife ate 2 servings each. I like to make Recipes, more than follow them. When I do another, think I'll add some Shrimp and take my time, to make it look more like a Fish. - - - - - - - - - - - - - The Recipe can be used for Baked Crab or Fish Cakes. It is similar to my Baked Salmon Cakes Recipe. Just make Patties, bake them awhile, brush on some butter and put them under the Broiler , a few minutes, until they are a Golden brown....See MoreAnother food ? fish this time..........
Comments (2)We've had blackened salmon a few times using this recipe and love it. I think it would also work for your tuna. We cook it on our outdoor grill so as not to smoke up the house. Hope this helps. Blackened Salmon 2 tablespoons ground paprika 1 tablespoon ground cayenne pepper 1 tablespoon onion powder 2 teaspoons salt 1/2 teaspoon ground white pepper 1/2 teaspoon ground black pepper 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 4 salmon fillets, skin and bones removed 1/2 cup unsalted butter, melted DIRECTIONS In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano. Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork....See More- 12 years ago
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