Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCajunandcreole - Seafood Creole Style Flounder
Famous Authors (View All Authors)
Cajunandcreole - Seafood  Creole Style Flounder Post by :moseleyw Category :Learning Kitchen Author :Unknown Date :December 2011 Read :881

Click below to download : Cajunandcreole - Seafood Creole Style Flounder (Format : PDF)

Cajunandcreole - Seafood Creole Style Flounder

1 cup sliced green onions with tops
1 green pepper, sliced in thin strips
1-1/2 Tblsp. margarine, melted
1 (16 oz.) can whole tomatoes, undrained
1 (8 oz.) can tomato sauce
1 bay leaf
1/2 tsp. dried whole thyme
6 flounder filets (approximately 1-1/2 lbs.)
1/4 tsp. salt
1/8 tsp. pepper
3 cups hot cooked rice

DIRECTIONS:

Saute' onions and peppers in butter in a saucepan until
tender. Add liquid from tomatoes; chop tomatoes, and add
to saucepan. Stir in tomato sauce, bay leaf, and thyme;
bring to a boil. Reduce heat, and simmer, uncovered, for
20 minutes; remove bay leaf and discard.

Place fish in a 13- x 9- x 2-inch baking dish coated with
cooking spray; sprinkle fish with salt and pepper. Spoon
sauce over fish; cover and bake at 350 degrees F. for 20
minutes, or until fish flakes when tested with a fork.
Serve over rice. Yield: 6 servings.

If you like this book please share to your friends :
NEXT BOOKS

Cajunandcreole - Seafood  Lake Des Allemande Crab Cakes Cajunandcreole - Seafood Lake Des Allemande Crab Cakes

Cajunandcreole - Seafood  Lake Des Allemande Crab Cakes
1 lb Jumbo lump crabmeat 1 lb Claw crabmeat 1 pn Basil 1/4 c Finely diced onions 1/4 c Finely diced celery 1/4 c Finely diced bell pepper 1 tb Chopped garlic 1/2 c Mayonnaise 1/4 c Creole mustard 1/4 c Chopped parsley 1 pn Thyme Crack black pepper to taste Salt to taste Worcestershire sauce (taste) Hot pepper sauce (to taste) 1 Egg 2 c Bread crumbs Oil for pan frying In a large black iron skillet, heat oil over medium high heat. In a mixing bowl, combine claw crabmeat, onions, celery, bell pepper, garlic, mayonnaise, mustard and parsley. Using
PREVIOUS BOOKS

Cajunandcreole - Seafood Creole Flounder By Pat Cajunandcreole - Seafood Creole Flounder By Pat

Cajunandcreole - Seafood Creole Flounder By Pat
1 cup sliced green onions with tops 1 green pepper, sliced in thin strips 1-1/2 Tblsp. margarine, melted 1 (16 oz.) can whole tomatoes, undrained 1 (8 oz.) can tomato sauce 1 bay leaf 1/2 tsp. dried whole thyme 6 flounder filets (approximately 1-1/2 lbs.) 1/4 tsp. salt 1/8 tsp. pepper 3 cups hot cooked rice DIRECTIONS: Saute' onions and peppers in butter in a saucepan until tender. Add liquid from tomatoes; chop tomatoes, and add to saucepan. Stir in tomato sauce, bay leaf, and thyme; bring to a boil. Reduce heat, and simmer, uncovered, for 20 minutes;remove bay leaf and
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT