Difficulty: **
This recipe isn't as difficult as it sounds. If you're one of those who rush to the freezer section to buy Mrs. Paul, take a chance and try these. They are delicious.
Ingredients:
1 1/2 cups all-purpose flour
1 Tbs. dry mustard
salt and pepper to taste
2 cups buttermilk
2 eggs
1 lb. tilapia, cod or halibut, cut into 24 strips
3 cups bread crumbs
1/2 cup canola oil, divided
1. In large bowl, mix flour, mustard, salt and pepper. Add buttermilk and eggs. Mix thoroughly. Sprinkle bread crumbs on a plate. Coat fish with the egg mixture, then roll in bread crumbs.
2. In a pan, heat some oil on medium high. Saute fish in batches, about 5 minutes. Add oil as needed until finished.
Tip: Serve with catsup, tartar sauce, cocktail sauce, ranch dressing, honey mustard, or any kind of dip that's your favorite. We bought one package of talapia filets and cut the fish against the natural grain. They held together quite nicely. Also, there will be lots of batter left. Put it in an airtight refrigerator container and use for chicken strips also.
Summer Fruit-Topped Sorbet Sundae
Difficulty: *
Ingredients:
1 nectarine, chopped (1 cup)
3/4 cup fresh raspberries
3/4 cup fresh blueberries
2 tablespoons sugar
2 teaspoons orange-flavored liqueur or orange juice
1 pint lemon sorbet (2 cups)
4 thin ginger cookies
1. In small bowl, mix nectarine, raspberries, blueberries, sugar and liqueur. Refrigerate at least 30 minutes, but no longer than 4 hours.
2. Into each of 4 serving dishes, scoop 1/2 cup sorbet. Stir fruit mixture; spoon over sorbet. Garnish each with 1 cookie. Serve.
Tips and Suggestions:
When buying nectarines, look for smooth, unblemished skins. A good nectarine will be firm but not rock hard. Ripen them at room temperature for two to three days until they are slightly soft along the seam.
Use any combination of fresh summer fruit, such as chopped strawberries and peaches.
Ingredients:
1 nectarine, chopped (1 cup)
3/4 cup fresh raspberries
3/4 cup fresh blueberries
2 tablespoons sugar
2 teaspoons orange-flavored liqueur or orange juice
1 pint lemon sorbet (2 cups)
4 thin ginger cookies
1. In small bowl, mix nectarine, raspberries, blueberries, sugar and liqueur. Refrigerate at least 30 minutes, but no longer than 4 hours.
2. Into each of 4 serving dishes, scoop 1/2 cup sorbet. Stir fruit mixture; spoon over sorbet. Garnish each with 1 cookie. Serve.
Tips and Suggestions:
When buying nectarines, look for smooth, unblemished skins. A good nectarine will be firm but not rock hard. Ripen them at room temperature for two to three days until they are slightly soft along the seam.
Use any combination of fresh summer fruit, such as chopped strawberries and peaches.
Creamy Milk Shakes
Difficulty: * great to make with kids
For 1 medium shake:
1/3 cup of vanilla ice cream
1 teaspoon of honey of vanilla
2/3 cup of milk
Put ingredients in blender, and blend for 1 minute. Take top of blender and stir. Blend for 1 more minute. Should be mixed and creamy. If too thick, add a bit more milk.
For banana shake: add 1 banana to blender
For chocolate milk shake: Use chocolate ice cream, or 6 chocolate sandich cookies or Oreos
For Strawberry or raspberry shake: 3/4 cup raspberries or strawberries added to blender
For 1 medium shake:
1/3 cup of vanilla ice cream
1 teaspoon of honey of vanilla
2/3 cup of milk
Put ingredients in blender, and blend for 1 minute. Take top of blender and stir. Blend for 1 more minute. Should be mixed and creamy. If too thick, add a bit more milk.
For banana shake: add 1 banana to blender
For chocolate milk shake: Use chocolate ice cream, or 6 chocolate sandich cookies or Oreos
For Strawberry or raspberry shake: 3/4 cup raspberries or strawberries added to blender
Grilled Corn on the Cob with Herb Butter
Difficulty: *
Ingredients:
1/4 cup butter or margarine
1/2 teaspoon garlic salt
2 tablespoons chopped fresh chives
6 ears fresh sweet corn, husks removed, cleaned
1/4 cup grated Parmesan cheese
1. Heat gas or charcoal grill. Cut 30 x 18 inch sheet of heavy duty foil. In small microwavable bowl, place butter, garlic salt and chives. Microwave uncovered on high for 15 to 20 seconds or until butter melts.
2. Brush butter mixture over each ear of corn. Place corn on center of foil. Pour any remaining butter mixture over corn. Sprinkle with cheese.
3. Seal the sides, making tight 1-2 inch folds; allow space for heat circulation and expansion. Place packets on grill over low heat, Cook 12 to 18 minutes, rotating packets 1/2 turn every 6 minutes, until corn is tender.
4. Remove from grill and carefully cut across the top of the packet allowing steam to escape. Serve.
Ingredients:
1/4 cup butter or margarine
1/2 teaspoon garlic salt
2 tablespoons chopped fresh chives
6 ears fresh sweet corn, husks removed, cleaned
1/4 cup grated Parmesan cheese
1. Heat gas or charcoal grill. Cut 30 x 18 inch sheet of heavy duty foil. In small microwavable bowl, place butter, garlic salt and chives. Microwave uncovered on high for 15 to 20 seconds or until butter melts.
2. Brush butter mixture over each ear of corn. Place corn on center of foil. Pour any remaining butter mixture over corn. Sprinkle with cheese.
3. Seal the sides, making tight 1-2 inch folds; allow space for heat circulation and expansion. Place packets on grill over low heat, Cook 12 to 18 minutes, rotating packets 1/2 turn every 6 minutes, until corn is tender.
4. Remove from grill and carefully cut across the top of the packet allowing steam to escape. Serve.
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