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Results 1 - 10 of 29 for carp
1. CANNED CARP
Wash fish thoroughly in fresh cold water, make sure stomach cavity is clean. Cut fish into chunks that will fit into quart canning jars. In ...
Cut back bone out and clean well. Cut into pieces that will fit jars. Soak in brine of 1 quart water to 1/4 cup salt for 60 minutes. Drain ...
Drain liquid from carp, remove and discard any ... with oil, heat to medium high. Brown patties on each side turning carefully. Add oil as needed.
Preheat oven to 350 degrees. Wash and clean the carp. Stuff with green peppers, ... at 350 degrees for 1 hour 45 minutes. Drain juices from pan.
5. CARP CHOWDER
Drain carp liquid and reserve. Pick and ... Worcestershire sauce and mushroom soup. Add carp, stirring gently. Bring just to a boil. Serve hot.
6. JEWISH CARP
Cook the onion in 1/4 ... Put the sliced carp on top of the onion ... garni (celery, parsley and carrot), salt and pepper. Cook for 20 minutes.
Mix stuffing until cubes are ... dish. Bake until carp browns (about 10 minutes), then ... 5 minutes baking time for each added pound of carp.
Mix stuffing ingredients, stuff carp and close cavity with a ... Pour all liquid into saucepan, add watercress, and bring to boil for 2 minutes.
9. CARP PUFFS
Put all ingredients except carp in mixing bowl, beat until ... oil. Turn frequently and cook until golden brown. Drain on rack and paper towels.
Let carp stand slightly salted 1/2 hour. ... until soft enough to put through a sieve. Pour over carp and garnish with raisins and carrots slices.
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