March 31st, 2008 by alice
Tags: Hungarian, Magyarosan, Sllszelet, Style, Walleye
INGREDIENTS
- 2 (1/2 lb)walleyed pike fillet(1/2 pound each fillet, with skin)
- 1/3cupwhite wine
- 1/2cupfish stock
- 1/2tablespoonbutter
- 1tablespoonbutter
- 1teaspoonpaprika
- 1tomato
- 1/2red bell pepper
- 1smallonion
- 1tablespoonsour cream
- salt and pepper, to taste
DIRECTIONS
- Preheat oven (390 F, 200 C).
- Dice bell pepper, tomato and onion.
- Heat 1 tablespoon butter in a pot over medium hight heat. Add onions and cook until translucent (about 1-2 minutes).
- Add bell pepper and tomatoes and let cook for about 3-5 minutes. Salt slightly. Stir from time to time.
- Add paprika and stir. Add fish broth. Add salt and pepper to taste. Reduce heat to low and let simmer for about 15 minutes.
- Meanwhile butter an oven proof dish with the remaining 1/2 tablespoon butter. Put fish fillets skin side down into the dish. Salt the fillets slightly.
- Add as much white wine to cover bottom of form. You may need a little more than 1/3 cup white wine or a little less (drink the rest). Cover form with aluminium foil and put into oven. Bake for 10 minutes.
- After 10 minutes remove aluminium foil and turn fillets. If you like you can sprinkle some paprika on top of the fillets. Let bake uncovered for another 10 minutes or until fish is done.
- Meanwhile: after 15 minutes of cooking remove sauce from heat and puree the sauce in a food processor or with a blendor until smooth.
- Return to low heat and add sour cream. Mix. Keep warm until fish is done.
- Take fish out of the oven and serve with the sauce.
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March 31st, 2008 by alice
Tags: Bread, Pudding
INGREDIENTS
- 2largeeggs
- 2 1/4cups1% low-fat milk
- 1 1/2cupsSplenda granular(splenda no calorie artificial sweetener)
- 1 1/2teaspoonsground cinnamon
- 1teaspoonvanilla extract
- 5cupsFrench bread, day old in 1 inch cubes
- 1/2cupraisins
DIRECTIONS
- Preheat oven to 350°F.
- Whisk together eggs, milk, Splenda® Granular, cinnamon, and vanilla in a large bowl. Gently stir in bread cubes and raisins. Pour mixture into a 1 1/2-quart ungreased baking dish.
- Bake 40 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.
- Note.Bread Pudding may be prepared in individual baking dishes. Baking time will be decreased by approximately 10 minutes.
- Exchanges per serving: 1 1/2 starch.
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March 31st, 2008 by alice
Tags: Simple, Stock, Vegetable
INGREDIENTS
- 2carrots, sliced
- 2onions, sliced
- 4leeks, see note
- 2celery ribs, chopped
- 2tablespoonsunsalted butter
- 10cupscold water
-
Bouquet garni
- 8parsley sprigs
- 2bay leaves
- savory
- chervil
- basil
- tarragon
DIRECTIONS
- Notes: Use only white part of leeks.Split lenghtwise, rinse and chop.Wrap the bouquet garni in cheesecloth and tie with string.Note you can use other herbs but make sure they compliment what you plan to use this inches.
- Over medium high heat, saute the vegetables in butter until soft but not brown.About 4 minutes.Add the water and bring to a boil.
- Add the garni and simmer uncovered for 2 hours.
- Remove from heat and let rest 10 minutes.Strain though a strainer lined with several layers of cheesecloth.Discard solids.Cool to room temperatureStore, covered in refrigerator.
- USE WITHIN 24 HOURS.DOES NOT FREEZE WELL.
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March 31st, 2008 by alice
Tags: Bread, Broccoli, Crumbs, Herbed
INGREDIENTS
- 5cupsbroccoli florets
- 1/3cupfine dry breadcrumbs
- 1/2teaspoonblack pepper
- 1teaspoononion salt
- 1/4teaspoondried thyme
- 4tablespoonsbutter, melted
- 4teaspoonslemon juice
DIRECTIONS
- Cook broccoli until tender-crisp and drain.
- Combine remaining ingredients and spoon over the broccoli.
- Serve.
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March 31st, 2008 by alice
Tags: Cold, Garlic, Shrimp, Spicy
INGREDIENTS
- 1 1/2lbsmedium shrimp, peeled, tails on, deveined
- 4tablespoonsolive oil
- 2tablespoonsbutter
- 4garlic cloves, sliced
- 2tablespoonsonions, minced
- 1/4teaspoonred pepper flakes
- 3tablespoonsfresh lemon juice
- 1/4teaspoonsalt
- 2tablespoonsparsley, chopped
DIRECTIONS
- Heat oil and butter in a large skillet.
- Add garlic and onion and cook over low heat for 3 minutes without browning the garlic.
- Add shrimp and pepper flakes.
- Increase heat to medium and cook, tossing constantly, 3 minutes or until shrimp just turn pink and begin to curl.
- Transfer shrimp and sauce to bowl.
- Add lemon juice, salt and parsley; toss well and cover.
- Refrigerate at least 2 hours before serving to blend flavors.
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