|by Jason Lowe|
Scotland's national drink is available in more than 300 brands, styles, and ages, reflecting the diversity of the Scottish people themselves.
Results 1 - 10 of 29 for carp
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Preheat oven to ... and clean the carp. Stuff with ... to hold in the heat and juices. Bake at 350 degrees for 1 hour 45 minutes. Drain juices from pan.
Put all ingredients except carp in mixing bowl, ... drop into 375 degree oil. Turn frequently and cook until golden brown. Drain on rack and paper towels.
Let carp stand slightly salted ... honey cake. Cook until soft enough to put through a sieve. Pour over carp and garnish with raisins and carrots slices.
Cook the onion ... Put the sliced carp on top of ... and stock. Add the bouquet garni (celery, parsley and carrot), salt and pepper. Cook for 20 minutes.
Drain liquid from carp, remove and ... bottom of skillet with oil, heat to medium high. Brown patties on each side turning carefully. Add oil as needed.
Mix stuffing ingredients, stuff carp and close cavity ... served as a soup. Pour all liquid into saucepan, add watercress, and bring to boil for 2 minutes.
Dissolve bouillon cube ... cubes. Fold in carp. Spoon mixture ... greased 8x8x2 inch baking dish or casserole. Bake 35 minutes in preheated 350 degree oven.
Drain carp liquid and reserve. ... Stir in lemon juice, Worcestershire sauce and mushroom soup. Add carp, stirring gently. Bring just to a boil. Serve hot.
Mix stuffing until ... dish. Bake until carp browns (about 10 ... 425 degrees. Bake for 35 minutes. Add 5 minutes baking time for each added pound of carp.
Wash fish thoroughly in fresh cold water, make sure stomach cavity is clean. Cut fish into chunks that will fit into quart canning jars. In a ...
Result Page: 1
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