Results 1 - 10 of 71 for baked salmon cheese sauce

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Put fish in baking pan and cover with above ingredients. Bake at 375°F for 15-20 minutes ... with a fork. Cheese sauce: In a skillet, melt ... cheese sauce over baked fish and brown under broiler 7 to 10 minutes.

Melt 3 tablespoons butter in ... minutes. Add the cheese, sherry and 1/2 teaspoon ... heat. Roll up salmon; fasten with toothpicks. Arrange ... butter over top. Bake in 400 degree oven for ... Pour the cheese sauce over the fish and brown under broiler.

In a food processor, chop ... in the Ricotta cheese. (Correct seasoning if necessary). ... heat the spaghetti sauce until warm. Bring another large ... with the spaghetti sauce.

Scrub potatoes, prick with fork bake in 400 degree oven for ... In bowl, combine salmon, yogurt, diced cheese, onion, parsley, lemon juice and hot pepper sauce. Season to taste with ... until tops are crisp.

Your guests will be pleased when you serve this elegant menu.



Drain and flake salmon. Set aside. In blender, ... liquid hot pepper sauce. Blend 3 minutes until smooth. Toss together salmon, cheese and spinach. Sprinkle into buttered ... in baking dish. Bake in 400 degree oven for ... Serves 14 to 16.

Place potatoes, eggs, onion, flour, ... potato mixture. Spoon Salmon Sauce into red pepper cup, if ... time: 20 minutes. Cooking time: 15 minutes.

Prepare mashed potatoes following directions ... Gently fold in salmon. Generously grease a 12 ... sprinkle with cornmeal. Bake at 400 degrees for 20 ... serve with melted cheese sauce. In a small saucepan, ... choice Heat to simmering.

Melt 3 tablespoons butter in ... Stir in white sauce, blend well. Cover tightly, ... Sprinkle over casserole. Bake for 40 to 55 minutes ... 4 to 5 servings.

Wash potatoes; microwave until almost ... Drain and flake salmon; save liquid. Cut potatoes ... milk mixture, egg, cheese and seasonings. Fold in salmon ... into potato shells. Bake at 375 degrees for 20 ... browned. Serve with sauce. Melt 2 tablespoons butter. ... heat until cheese melts.

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