|by Clare Ferguson|
back cover reads: Just follow these useful menus and guidelines--with ideas from Spain to Lebanon, Mexico to Vietnam.
Results 1 - 10 of 30 for oven poaching
Result Page: 1
Seal in foil: Bake at 400 degrees for 20 minutes. Serve hot or cold with dilled mayonnaise.
Combine all ingredients ... with tomato slices. Salt and pepper lightly and place in preheated oven at 350 degrees for 40 minutes. 80 calories per serving.
You may omit the 1/2 cup white wine and add 1/4 cup water. Sprinkle sole fillets with salt and pepper. Fold in halves and place in a buttered baking ...
Place the fish ... parchment paper and oven poach at 375 degrees ... cucumber-dill sauce. A poaching liquid for fish. ... a sauce for other fish dishes.
Preheat oven to 350 degrees. ... greased side down. Poach in oven for ... ingredients. Serve at room temperature over hot salmon or served chilled over cold salmon.
Preheat oven to 400 degrees. ... swordfish. Bake fish uncovered for 20 minutes. Remove the fish from the liquid and serve with the sauce over white rice.
Place frozen fish ... in 450 degree oven for 30 minutes ... over fish; sprinkle with paprika. Top with additional sliced green onions. Makes 4 servings.
Place fillets in a 9 x 13 inch baking pan. Almost cover fillets with milk. Add 1 to 2 tablespoons butter per fillet. Sprinkle each fillet with ...
Lay floured chicken ... preheated 425 degree oven for 20 minutes. ... Spoon on the vegetables and wine sauce. The sauce will thicken because of the flour.
Heat oven to 350°F. Thaw ... Add bay leaf and water. Cover and bake 20 minutes or until fish is opaque at center. Discard bay leaf. Makes about 3 servings.
Result Page: 1
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