|Six Plates Over Texas|
|by Jason Marshburn|
Six Plates over Texas, contains recipes from all the cultures that has form Texan cuisine.
1 - 10 of 31 for salt mackerel
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Drain and flake salmon, reserving liquid. Combine reserved liquid with remaining ingredients. Heat over low heat, stirring occasionally. Add salmon ...
Mix all the ... it inside the mackerel, then fold ... mackerel which has been poached in water, salt and lemon juice. Herrings can be cooked in the same way.
Cook fish in ... overnight. Flake chilled mackerel with a fork. ... bowl. Refrigerate for a couple more hours before serving. Good served with crackers.
Skin, filet, and grind fish. Add eggs, salt, pepper, and ... in moderate oven 1 hour, or until water bakes out and fish is light brown. Serve hot or cold.
Drain and remove bones and skin from mackerel. Stir in cracker crumbs, eggs, and salt. Form into ... can cream of mushroom soup with 1/2 cup milk or water.
Preheat oven to ... sauce. Season with salt and pepper. Fold ... tests done. Remove from foil to serve. Pour any cooking juices over fish. Makes 2 servings.
Have mackerel cut lengthwise. Most ... foil in broiler. Salt and pepper generously, ... done. Serve with green salad, french fried, french bread and coffee.
Drain mackerel. Flake with ... lemon juice, flour, salt, nutmeg and ... until browned. Serve with tomato wedges and cream cheese sauce. Yield: 4 servings.
Combine first 7 ingredients, mix well. Shape into 8 patties. Dredge in flour, fry fish cakes in hot oil about 10 minutes or until brown, turn once. ...
Pour the lime ... hot pepper, tomatoes, salt and pepper, thyme ... as a stuffing for breadfruit. Salt cod fish or lobster can be used instead of mackerel.
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