T&T Stuffed Zucchini Recipe?
gardengrlz
8 years ago
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doucanoe
8 years agolast modified: 8 years agoRelated Discussions
T&T recipes for cod, please
Comments (8)All my fish recipes use halibut, but you can sub cod for them all. Parmesan-Crusted Halibut ======================== Shared by Lori (Hoopysmom) Gardenweb Source:Recipe from Ray�s Boathouse: 1/2 cup flour 2 large eggs 2 tablespoons water 2 cups Panko bread crumbs ( I never use panko. I prefer fresh made bread crumbs) 1 cup shredded Parmesan cheese Zest of 1 lemon, chopped 4 6-oz halibut fillets, skin removed 3 tablespoons olive oil Preheat oven to 450�F. Place flour in one bowl, beat eggs and water place in 2nd bowl, combine bread crumbs, Parmesan and lemon zest in 3rd bowl. Lightly salt and pepper the halibut fillets. Dredge the fillets in flour, next dip in egg and then coat with bread crumb mixture. Heat olive oil in ovenproof pan. Saute the fillets on medium-high until golden-brown crust forms. Turn fillets over and place pan in preheated oven. Roast until centers are pearly white and opaque. Grilled Halibut with a Green Olive Relish Basic outline of salsa - Chop green pimento filled olives, add chopped seeded tomatoes, minced garlic and parsley, lemon zest, lemon juice, olive oil, and salt and pepper. relish/salsa to serve with the fish. Pan Roasted Halibut with a Lemon- Chive Beurre Blanc Sauce. The sauce is very simple. Heat over medium high the juice of a whole lemon, reduce by half. Lower heat to very low and start whisking in pieces of cold butter, a little at a time. You do not want the butter to melt and separate. You want the sauce to emulsify. If the butter does start to separate, remove from heat and quickly whisk in more butter off the heat. Add chives and serve over fish...See MoreRECIPE: looking for: specific zucchini recipe
Comments (1)It seems you already know how to do the zuchhini, I found this recipe for the sauce, you can add to it or not use the garlic and it should be like your wanting.You may also use fresh ginger. Hope this helps. GARLIC GINGER STIR FRY SAUCE (pareve) Â4 tablespoons soy sauce Â2 teaspoons cornstarch Âpinch of ginger Â1 tablespoon minced garlic Â1 to 2 teaspoons Tabasco or other hot pepper sauce Â2 tablespoons sherry or white wine In a bowl mix all the ingredients together and set it aside. After stir-frying veggies reduce the heat and add sauce. Stir for about 2 more minutes and then serve immediately. Makes 1/2 cup. This recipe can be doubled or tripled....See MoreRECIPE: Antipasto (T&T)
Comments (2)I've been asked, privately, to comment on this recipe. Not looking to start any trouble, but I agree with my correspondent: this is not a safe recipe to can. There are two problems with it. First, all that oil is a no-no with home-canning. Even with a pressure canner, it isn't considered safe, because the oil acts as a sealant, and anerobic bacteria (the kind that cause botulism) find a happy home behind it. Second, although the ketchup does add some acid, it, along with the one cup of vinegar isn't enough to create an acidic environment. Not with all those low-acid foodstuffs. So, even without the oil, this dish probably should be pressure canned. For how long, and at what pressure, depondent sayeth not. In the old days it was thought that long-boiling could make low-acid foods safe. That's why the half-hour processing time. But the reality is, long-time boiling of low-acid foods doesn't preserve them any more than does open-kettle canning. So, if somebody wants to try this as a freshly made antipasto, go for it. And store the leftovers in the fridge. But my recommendation is that you not can it....See MoreLOOKING for: T&T lighten version of stuffed flounder
Comments (5)This would have less than 1 TBL butter per serving & you might get by using less. I really like this one & have used other fish since I can't get flounder here: GULF COAST STUFFED FLOUNDER (serves 6) 4 TBL butter 2 TBL chopped green pepper 1/4 cup finely chopped onions 1 cup crabmeat, picked over well 1 tsp chopped parsley Salt & pepper to taste 1 TBL lemon juice Tabasco to taste Six 1 lb flounders, backbones removed In a saucepan heat the butter, add the green pepper & onions & cook until the onions are transparent. Add the crab, parsley, salt, pepper, lemon juice & Tabasco & mix well. Stuff the flounders loosely with the mixture & clese with skewers & string. Arrange the fish on a buttered baking pan & sprinkle w/salt & pepper. Broil slowly on both sides in a preheated broiler, basting frequenly with lemon juice & additional butter until golden.~~Craig Claiborne...See Moretishtoshnm Zone 6/NM
8 years agowintercat_gw
8 years agogardengrlz
8 years agofoodonastump
8 years agowintercat_gw
8 years agoplllog
8 years agolast modified: 8 years agogardengrlz
8 years ago
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