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Results 51 - 60 of 69 for pike
Fish should be filleted and ground. This yields about 4-5 pounds ground fish. Reserve heads and bones. Place heads, bones, several carrots ...
52. SEAFOOD CHOWDER
Thaw fish and shrimp, if frozen. Cut fish into 1 inch pieces. In a large saucepan, combine broth, mushrooms, carrot, onion, garlic, ...
Wash chicken pieces and pat dry. In Dutch oven or heavy kettle, brown chicken in oil; remove chicken. Pour off fat. Add onion and tomatoes; ...
1. Place leeks in a saucepan, cover with water and simmer until tender, about 25 minutes. Meanwhile, place carrots in separate saucepan, ...
Combine all ingredients, cook covered about 1/2 hour.
Fry the bacon until golden brown. Add the potatoes, onions, salt, pepper and water. Cover and cook over moderate heat 5 to 10 minutes. Add ...
57. PICKLED FISH
Salt fish, refrigerate for several hours or overnight. Rinse lightly in cold water. Cover fish with boiling water. Cover with 2 sliced ...
58. GEFILTE FISH
1. Use bones and edible ... Varying combinations of pike, carp and white fish ... squeeze dry but keep light and fluffy. Grind with fish and onions.
Grind fish and chop with dash of pepper and salt. Place 1 onion in grinder at beginning and one at end. Mix ground fish with sugar, eggs ...
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