I'll share my recipes, if you'll share yours - July 19, 2010

13 years ago

Florida Fish

2 Fillets of sea trout or grouper

1 Tomato - sliced thin

1 Onion - sliced thin

6 md Fresh mushrooms - sliced

1 tb Fresh lemon juice

1 ts Mayonnaise

Salt and pepper to taste

Cut a piece of foil large enough to enclose the fillets.

Spray the foil with Pam (aerosol cooking spray). Place the fillets on the foil. Coat the fillets with 1 tsp. of mayonnaise. Add lemon juice, salt and pepper. Layer onions, tomatoes and mushrooms on the fish and bring corners of the foil together to make a packet. Place on cookie sheet. Bake 20 minutes at 400. Open packet and place under broiler until slightly brown. Fish is done when you can flake it with a fork.

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Comments (2)

Marilyn Sue McClintock
13 years ago

Blueberry Zucchini Bread

Prep Time: 15 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 45 Minutes
Servings: 12

Ingredients:
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Sue
Jasdip
13 years ago
Braised Beef Short Ribs in Red Wine
For easy serving, have your butcher "french" the ribs; trim the meat and fat from one end of the bone.

1 sprg each of rosemary, thyme and sage
1 tsp chopped fresh ginger
3 star anise
3 bay leaves
2 tbsp extra-virgin olive oil
1 tsp butter
4 lb beef chuck short ribs
3 cloves garlic, crushed
1 1/2 cups diced onion
1 cup diced carrot
1/2 cup diced celery
4 tbsp tomato paste
1 cup red wine
3 cups low-sodium beef broth

Place rosemary, thyme, sage, ginger, star anise and bay leaves in cheesecloth and tie into a bundle.

In heavy-bottomed pot heat oil and butter over medium-high heat. Season ribs with salt and pepper and sear until golden-brown. Add garlic, onions, carrot and celery. Cook, stirring until onions are translucent. Stir in tomato paste and cook 2-3 minutes. Add herb sachet. Pour in wine and boil until it evaporates.

Pour in stock, reduce heat to low and simmer, covered, 2 1/2 hours or until meat is fork-tender. Remove meat, wrap in foil to keep warm and set aside. Continue cooking sauce until creamy consistency. Strain vegetables from sauce; transfer meat to pot of sauce, heat through. Serve meat over vegetables.
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I'll share my recipes, if you'll share yours - July 19, 2010

Comments (2)

Marilyn Sue McClintock

Jasdip

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