1 - 10 of 20 for leftover fish

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In a medium bowl, combine turkey with fish sauce, coconut aminos, ... and heated through. Remove from heat and add Thai basil, stirring until basil wilts.

Cut tops from green peppers and remove seeds. Serve whole or cut in half, lengthwise. Simmer in 2 cups of boiling water for 5 minutes; rinse in cold ...

Cook roast in crock pot 5-7 hours with first 5 ingredients until tender. Cool on plate, reserving liquid. Shred meat. Add chilies and salsa. If less ...

Prepare the squash by cutting off the ends and scooping out the seed and membrane from the centers, leaving the hollow shell for stuffing. Place in ...

Heat 1/2 cup ... remaining broth. Add fish, cool until ... Pour into jel-n-serve, seal and keep cold in refrigerator until set, about 4 hours. 4-6 servings.

In a bowl, mix potatoes, flour, fish roe, egg, onion, ... in large skillet and heat over medium high heat. Brown patties on both sides, turning carefully.

Combine the potatoes ... half of the fish fillets on top ... remaining tomato mixture. Sprinkle with almonds over all and bake, uncovered for 20 to 25 minutes.

Saute all ingredients, except tomatoes, and okra in butter or fat until tender. Add tomatoes and cook over rapid flame. Add okras, cut in bite-size ...

Shred fish and mix with ... with non-stick cooking spray and shape mixture into small cakes. Dredge in flour and fry in 1/2 to 1 inch of hot Crisco or oil.

Reserve some cheese for top of casserole. Mix all ingredients together. Put in buttered baking dish, 13 x 8 x 2 inch. Refrigerate 8 hours or ...

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