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Ingredients: 2 Pound(s) Fish Fillets; * 12 New Potatoes; Small, 1 lb 1/3 Cup(s) Flour; Unbleached 1 Teaspoon(s) Green chili salsa 1/8 Teaspoon(s) Pepper 1/4 Cup(s) Lettuce; Finely Chopped 1 Onion; Large, Sliced 1 Clove Garlic; Minced 15 Ounce(s) Tomato Puree; 1 cn 1/2 Cup(s) Pimento Stuffed Olives; ** 1/4 Cup(s) Cucumbers; Medium * 1 Tablespoon(s) Lime Juice 1 Pickled Jalapeno Pepper; *** 1/2 Teaspoon(s) Tomatoes; Finely Chopped 1/8 Teaspoon(s) Cinnamon; Ground 1/8 Teaspoon(s) Radishes; Thinly Sliced 1 Ham; diced Directions: * Use large Red Snapper or other fish fillets cut into 6 serving pieces in this recipe. ** The pimento-stuffed olives should be sliced. *** Use a small pickled Jalapeno Pepper that has been rinsed, seeded and cut into strips. (Optional) Thaw the fish fillets if frozen. In a covered pan, cook the potatoes in enough boiling salted water to cover for about 15 minutes or until nearly tender; drain. When cool enough to handle, peel and set aside. Combine flour, salt and pepper. Coat fish fillets on both sides with the seasoned flour mixture. In a large skillet, cook fish fillets in hot oil for about 5 minutes per side or until done. Remove fillets from the skillet and set aside. Drain off the remaining oil, reserving 1 Tbls. In the same skillet, cook the onion and garlic in the reserved oil until tender but not brown. Add the tomato puree, olives, water, lime juice, jalapeno pepper (if used), sugar, cinnamon, cloves and the bay leaf mixing well. Add the potatoes, bring to boiling then reduce the heat and simmer, uncovered, for about 5 minutes. Add the fish fillets and cook about 5 minutes or until fish fillets are heated through. Remove the bay leaf. Arrange the fish fillets and potatoes on a serving platter, spoon the sauce over all. garnish platter with triangles of buttered toast if desired.
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Cook onions and garl Buffalo style chicken salad Buffalo Style Chicken Salad offers zesty flavor and a variety of textures and temperatures. Skinned and boned chicken breast halves are coated with a spicy wheat germ mixture, broiled, sliced and arranged on top of several different kinds of le Lisa escamillo chicken cacciatore, veggie style Combine all ingredients (spices to taste) in large pot. Add chicken pieces and simmer for one hour or until chicken is tender. Serve with cooked pasta. Food Exchange per serving: 1 LEAN MEAT EXCHANGE + 1 VEGETABLES EXCHANGE Yum! This is my own Japanese style potato salad Boil unpeeled potatoes. Cut cucumber lengthwise and remove seeds and cut into thin slices and place in bowl. add salt. cut onion in thin slices and soak in cold water until youUre ready to use them. Remove skins from cooked potatoes and cut Szechwan-style eggplant In a wok or large skillet heat the vegetable oil over high heat until it is hot but not smoking and in it stir fry the eggplant over moderately high heat for 3 to 5 minutes, or until it is tender and browned. Transfer the eggplant with a slotted spoon to Spinach cooked in a bihari style This dish, traditionally made with mixed greens such as spinach and mustard, resembles an Italian pesto, though it is much thicker in consistency. In place of olive oil, mustard oil is used, and apart from the taste of the greens themselves, the Gujarti style roasted potato salad Preheat oven to 375F. Spray a baking dish with oil & spread potatoes in a single layer. Spray potatoes with oil & sprinkle with paprika. Bake until pale gold & just cooked, 35 to 40 minutes. Scrape into a mixing bowl; fold in car Anticucho style grilled fish Combine and blend all ingredients, except fish, in blender until smooth. Marinate fish for 30-40 minutes. Grill over medium hot coals until cooked through. Baste with the reserved marinade several times during cooking. Serve with lime wedges, a Spaghetti alla amatriciana (spaghetti amatrice style) In large saute pan, over medium heat, cook pancetta until crisp, about 6 minutes. Remove to paper towel lined plate. Add olive oil to saute pan and heat over medium heat. Add onions to saute pan. Season with salt and pepper. Saute until wilted, about 4 mi Burgundy style beef Cut the meat into neat, fairly large cubes and put into a dish. Add salt and pepper to taste. Peel and slice the onions and garlic very thinly, sprinkle 1/3 of the onions and the garlic over the meat, and add the thyme, bay leaf, and par Baked stuffed red snapper Prepare the fish for baking. Rub the inside with salt, pepper and butter. Saute the onion and garlic in butter until they are soft, then add them to the bread crumbs, cucumber, and almonds. Season with salt, pepper, thyme and moisten with white wine or Gf red beans & rice new orleans style Heat oil over medium heat in a nonstick skillet. Cook garlic, onions, green pepper and celery, stirring often, for about 5 minutes or until onion is translucent. Stir in seasonings, pour in stock. With fork, crush about 1/3 of the beans. Add to skillet al Greek-style pork loin roast Place pork loin in large ziplock bag. Combine remaining ingredients; pour over pork in bag. Seal bag and refrigerate overnight. Remove pork from marinade, discard marinade. Place pork over drip pan on grill. Grill over indirect heat in covered grill until Skillet chilaquiles, cafe style of days old. Stale tortillas will absorb much less oil, making chilaquiles a perfect way to use leftovers. I usually cut the tortillas into wedges and let them air dry a couple of hours before frying. Heat the oil in a 12-inch skillet (I use cast- Cajun snapper Wash fish and pat dry with paper towels. Combine flour, salt, pepper, paprika and crushed pecans on a flat plate. Coat the fish with maple syrup and then dredge in flour and nut mixture. Heat the olive oil in a fry pan. Cook on medium to high heat for 10 Baked red snapper * Red Snapper Fillets should be cut into 8 serving pieces. Place fish fillets in a shallow glass or plastic dish. Mix milk and oregano and pour over the fish. Cover and refrigerate at least 1 hour. Cook and stir onion in the oil in a 10-in Hamburger fischsalat (hamburg-style fish salad) Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare sala Chicken guadalajara style Place the chicken in a large pot or Dutch oven and cover with cold water. Add the onion, garlic, 1 tablespoon of the salt and the pepper and parsley. As soon as the water comes to a boil, lower the heat and cook, covered, for 35 minutes or until t Tomato salad - greek style Slice tomatoes onto salad plates. Combine oil, vinegar, and garlic and pour over tomatoes. Sprinkle oregano and Feta cheese generously over tomatoes. Chill at leat 1 hour before serving. Alfredo-style sauce 1/2 c Evaporated skim milk 1/2 ts Chicken bouillon 1/2 ts Dried basil 1/4 ts Ground black pepper Combine all ingredients in container of an electric blender, process until smooth, stopping once to scrape down sides. Pour into a small saucepa Pan bagnat (sandwiches, monaco style) *Anne's note: The nutritional analysis omit the anchovies; they would substantinally increase the sodium in the recipe "Pan Bagnat is the name for this stuffed sandwich in Monaco and in France (where the name is hyphenated). The filli Stuffed peppers -- thai style Cut the tops off the peppers, seed them & set aside. Mix together the filling ingredients thoroughly & stuff into the peppers. Place them in a shallow baking dish & bake them in a preheated oven at 350F for 30 minutes. Or steam o Yucatan-style marinade Crumble paste into a blender, add remaining ingredients; blend to a smooth paste. Rub over meat or fish and refrigerate for several hours. Remove meat or fish from refrigerator 20 minutes before cooking. Makes enough for 1 1/2-2 lb meat or fish Smothered chicken creole style Sprinkle chicken with salt and pepper on both sides. Select a black iron skillet large enough to hold the chicken comfortably when it's spread out. Fold wings under to secure them. Melt the butter in the skillet and add the chicken, skin-side down. C Quick, southern style red beans and rice Cut bacon into 1 inch pieces. Cut Onions into 1/2 inch wedges. ince Garlic Clove. Dice bell Pepper. Drain Beans. ook bacon in 10 inch skillet over medium heat until browned but not risp, about 5 minutes. Remove bacon from skillet; drain off all Romesco-style roasted pepper dip Preheat broiler. Line heavy baking sheet with foil. Arrange peppers cut side down in center of sheet; surround with garlic. Broil with 6 inches from heat until peppers are blackened and garlic is tender, turning garlic often, about 12 minutes. Gather Chinese-style steamed chicken Fill bottom part of a steamer with 1 inch of water; bring to boil. Toss chicken with garlic, ginger, green onion, soy sauce and red pepper flakes, coating breasts well. Place chicken in the steamer basket, pouring remaining soy sauce mixture over chicken Anissabo (pea soup - cree style) When the soaking peas are soft, put them in a large pot with the rest of the ingredients. Simmer until the peas are tender but stil firm. Add the hominy & cook till thickened. Serve hot. Marinated beef province style Cut meat into 2 inch cubes. Dice the bacon. Skin and crush the garlic, using the tip of a firm knife, in a pinch of salt on the chopping board, or use a garlic press; blend with the chopped parsley, cloves, and allspice. Put the meat into Beef pita, greek style * Unsalted margarine, melted, can also be used. ** Phyllo Leaves are greek pastry and they should be defrosted. ~------------------------------------------------------------------------- Combine ground beef, onion and garlic in a large frying-pan; Paella-stuffed snapper * Use a 6 to 8 pound Red Snapper, Cod or Lake Trout. Clean and dress the fish. ** The Serrano Chiles should be seeded and chopped. Prepare the Paella Stuffing and set aside. Heat the oven to 350 degrees F. Rub the cavity of the f Carciofi alla romana (artichokes roman style) Combine first 7 ingredients in an ovenproof casserole. Add artichokes. Bake covered in preheated 375-degree oven 30 to 40 minutes until tender. Remove artichokes from liquid, put on tray to cool. Cut in quarters. Serve at room temperature. Greek-style burgers w. feta aioli To prepare aioli, combine first 3 ingredients and 1 clove minced garlic and 1/4 teaspoon black pepper in a food processor. Pulse 1 minute or until smooth. Cover and chill. Prepare grill or broiler. Place onion slices on a grill rack or broiler pan coate Fruit sweet & sugar free - southern style buttermilk bisc Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Sift the dry ingredients into a large bowl. Cut the butter into 1/2 inch pieces. Use the fingers and thumb of each hand to rub in the butter until the mixture resembl German style beef roast Preheat oven to 325F. Trim fat from meat. Place meat in 4-quart Dutch Oven. In medium bowl, combine beer and ketchup. Pour over meat. Cover and bake about 2 1/2 hours or until meat is tender. Transfer to serving plate; cover and keep wark. For sauc Alabama-style shrimp bake Combine first 9 ingredients in a small bowl, set aside. Rinse shrimp with cold water, drain well. Layer shrimp, lemon slices, and onion slices in an ungreased 13x9x2-inch baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400 for 20 Chicken salad asian-style In large bowl, mix together chicken, water chestnuts, green onions, sesame seeds, almonds and poppy seeds. Pour Dressing over chicken mixture; toss gently to mix well. Refrigerate salad until chilled, about 2 hours. At serving time, mix chicken Italian-style artichoke dip Place artichokes in fine mesh strainer. Drain, pressing out excess water. Finely chop in food processor or by hand. Place artichokes, oil, anchovies, garlic, cream and cayenne pepper in small saucepan. Bring to a simmer over low heat; cook 5 minutes, s