|I Can Be a Chef (I Can Be Books)|
|by Ann Tomchek|
Explores the world of those who cook for a living, examining where they work and what they do in preparing meals for others.
1 - 10 of 29 for canned catfish
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In large pot, ... 30 minutes. Add catfish and cook for ... more. Serve in bowls over rice. Add a dash of Tabasco sauce to make it more spicy, if desired.
Cook catfish in boiling water ... corn and potatoes. Stir in milk and fish. Heat thoroughly. Simmer for 30 minutes, season with hot sauce, salt and pepper.
Place catfish in large baking ... empty tomatoes from cans, saving juice. ... Spicy Rice. NOTE: Boil olives in saucepan for 5 minutes to remove salt. Drain.
Make roux with ... then drop in catfish fillets (one at ... fish will fall apart. Serve over rice. Use a 4 quart pot or dutch oven for cooking. Serves 8.
Cut catfish into 4 inch ... taste. Cook slowly for 1 1/2 to 2 hours adding water as needed to keep sauce from burning and to maintain a thin soupy gravy.
Saute green pepper, ... stirring occasionally. Cut catfish into 1 inch ... additional 5 minutes. Remove bay leaf. Serve over rice. Makes about 3 1/2 quarts.
Boil fish and debone. Save broth. Boil bones again to get all the flavor. Cube pork, cook until brown, cook onions in pork grease. Combine broth, ...
Boil catfish in water until ... pepper. Mix meal, flour, egg and milk until smooth. Add to catfish mixture. Continue to cook on medium heat until smooth.
1. Fix pie ... of each) then catfish, or substitute; ... in crust to relieve steam. Brush top of crust with egg yolk. Bake 30-40 minutes or until brown.
Cook the onions ... pepper. Blend well and bring to a boil. Add catfish and potatoes. Cover and cook over low heat for about 1 to 1 1/2 hours. Serves 8.
Result Page: 1
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