You’ll Need:1 pound fresh or frozen catfish or other fish fillets 1/2 cup buttermilk or sour milk 1/2 cup all-purpose flour 1 beaten egg 1/3 cup all-purpose flour 1/3 cup yellow cornmeal Cooking oil (for deep-fat frying)Directions : Thaw fish if frozen. Cut fillets into 3 x 2-inch pieces. Place
You’ll Need:1/2 cup milk 1 small ripe banana, cut into chunks 10 marachino cherries 1 tbsp baking cocoa 1/2 tsp coconut extract 3 cups vanilla ice cream, softenedDirections : Place the first five ingredients in a blender; cover and process until smooth. Add ice cream; cover and process until blended.
You’ll Need:9 oz. fresh tortellini stuffed with three cheeses 1 cup or 4 oz. shredded Cheddar cheese 4 tbsp. margarine 4 boneless, skinless chicken breast halves 1/4 cup onion, chopped 1 tbsp. (2 cubes) granulated chicken bouillion 1 cup chicken broth 1 tsp. sugar 2 tbsp flour 4 oz. lowfat
You’ll Need:4 sticks butter, softened 2 eggs beaten 2 tablespoons molasses 2 teaspoons vanilla extract 1/3 cup water 1 ? cups granulated sugar 1 ? cups brown sugar 1 teaspoon baking powder 1 ? teaspoons baking soda 1 teaspoon salt 5 cups all-purpose flour 1 ? packages semi-sweet chocolate chipsDirections
You’ll Need:Stock 7 quarts water Trim from 2 large (30-40 pound) Copper River king salmons (backs, tails, fins, cheeks, etc.) Vidalia sweet onion, chopped Yellow onion, chopped 3 green onions, chopped 2 carrots, chopped 4 ribs celery, chopped Several turns freshly ground pepper 1 teaspoon dill 1 teaspoon herbes de
You’ll Need:1 cup nonfat plain yogurt 1 1/2 ripe bananas, peeled, sliced 1 cup unsweetened pineapple juice 10 ice cubes 3 tbsp golden brown sugarDirections : Place yogurt in small bowl; cover and freeze at least 6 hours or up to 2 days. Transfer frozen yogurt to blender. Add bananas,
You’ll Need:2 large eggs 1 cup evaporated milk 1 cup plain yogurt 3 ounces feta cheese crumbled 1/3 pound Swiss cheese shredded 1/3 cup fresh parsley chopped 1 tsp dried basil 1 tsp dried oregano 4 cloves garlic minced 1/2 pound Angel hair pasta cooked 16 ounces mild, chunky salsa
You’ll Need:3 – 1 lb. racks pork baby back ribs cut in half 1 cup ketchup 1/4 cup apple cider vinegar 3 tablespoon dark brown sugar 3 tablespoon Worcestershire sauce 1 teaspoon liquid smoke 1/2 teaspoon salt Directions : 1. Place ribs in a large pot and fill pot with
