|Kitchen Basics 101|
|by Ann Jorgensen|
This handy reference guide was compiled by a 72 year oldgreat-grandmother for her great grandchildren as they begin their culinary journey.
1 - 10 of 27 for crappie
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Melt butter in skillet. Add onion, celery, bell pepper; simmer until tender. Add flour and stir. Add flour, green onion tops and soy sauce and stir. ...
Fillet crappie and cut into ... and flour mixture. Fry in deep hot oil at 375 degrees for 2 to 3 minutes. Drain on paper towels and serve hot or cooled.
ETOUFFIE SAUCE: Cook ... a layer of crappie fish in bottom ... of each ingredient. Then pop into oven, bake 30 minutes at 400 degrees. "Boy is it good."
Combine all ingredients and saute in iron skillet or wok until crappie is tender. May be served over rice or alone.
Cook crappie, potatoes, and ... combine all into 1 big pan, then add soup, milk, and butter. Simmer together until hot, do not boil or milk will curdle.
Heat oven to 350 degrees. Salt fish; add onion to taste and let stand 1 hour before cooking. Wipe dry, dredge in flour, and fry in butter. When done, ...
Preheat oven to 350 degrees. Cut filets into 1 1/2 to 2 inch wide strips. Row sausage into 1 inch diameter balls. Wrap filets around sausage balls ...
Note: garlic salt, seasoned salt, and blacken redfish seasoning contains onion flavor.
Scale, clean fish leaving fins on fish. Batter in cornmeal mixture of buttermilk and cornmeal, not too wet or not too dry (a thick mixture). Drop in ...
Mix ingredients thoroughly. Clean the crappies and stuff them ... bake for 25 minutes in a moderate oven or until you can flake the met easily with a fork.
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