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Results 51 - 60 of 158 for cold fish
Put the 3 cans of ... Slowly stir in water. Add soy sauce and tuna fish and bring to boiling point. "Do Not Boil". Serve over chow mein noodles.
52. PICKELED FISH
To first 3 ingredients cut fish into bite size pieces, cover ... and onions, until jar is full. Fill with wine mixture. Let stand for 2 weeks.
Heat oven to 425 degrees. ... and 1/2 cup cold water until soft dough forms; ... individual servings. Cut dough in 6" squares, continue as above.
Heat oven to 425 degrees. ... well coated. Place fish in pan. Drizzle with oil. ... grams; Cholesterol - 60 milligrams; Sodium - 210 milligrams.
55. TUNA CASSEROLE
In a greased baking dish, arrange noodles on bottom and tuna on top. Mix the soup and milk; pour over noodles and tuna. Sprinkle chips over ...
Combine flour, salt, oil and ... both sides of fish into batter. Fry fish until ... oil; fry until golden brown. Serve with Golden Fried Fish.
57. SHRIMP ETOUFFEE
Season shrimp in salt and pepper; set aside. Melt butter in pot. Add onions, bell pepper and celery. Cook until onions are tender, stirring ...
58. TEMPURA
Fried vegetables and shrimp. Cut ... smooth. Coat vegetables, shrimp and fish in coating. Fry in oil at 350 degrees. Eat with soy sauce or ketchup.
Thaw fish, if frozen. Cut diagonally ... Bake at 375 degrees for 5 minutes or until golden brown. Drain. Keep warm in oven while frying remainder.
60. CHEESE TWIST
Mix Bisquick and water (knead 5 times). Roll lengthwise. Spoon tuna mix lengthwise. Sprinkle with 1 cup cheese. Pour on half of the soup. ...
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