|The Art of Cidermaking|
|by P Correnty|
"The Art of Cidermaking takes you back to making cider like your many great granddads.
1 - 10 of 39 for whole sardines
Result Page: 1
This sauce is used on Saint Joseph's Day 3/19 and Christmas Eve. In heavy saucepan, saute onions in oil until translucent; add anchovies. fry slowly. ...
Heat oil in ... bottoms. Top with sardines and Mozzarella. Broil ... servings. Per serving: 418 cal, 20 g pro, 38 g car, 21 g fat, 78 mg chol, 20 ms sod.
Mash sardines. Mix together ... Cut off bread crusts. Spread mixture on slices of bread, roll up and hold together with toothpicks. Broil until toasted.
Drain sardines. Mix flour ... thoroughly. Beat egg white and fold into batter. Take a sardine on spoon, dip into batter and fry on both sides in a little fat.
Saute the above ... 2-3 cans of sardines in red hot ... powder to taste. Simmer 6-10 minutes. Serve over your favorite rice with a vegetable and pita bread.
In medium mixing bowl, combine sardines, cheese, celery, ... in seeded, halved red and/or green bell pepper. Surround with crackers. Makes 2 cups spread.
Beat butter until soft and creamy. Add sardines with their oil ... into the mixture. Pile into dish. Garnish with black olives. Chill. Serve with hot toast.
Blend the sardines and cream cheese, add pepper according to taste. Chill, do not freeze. Serve with crusty French bread or crackers.
Remove sardines from can, sprinkle ... baking sheet. Broil a minute or until sardines just begin to brown. Garnish with black olive slices to serve. Serves 4.
In a medium ... onion, oil, and lemon juice. Line two luncheon plates with lettuce leaves. Top each with half of the oats mixture, then half of the sardines.
Result Page: 1
top of page