tag:blogger.com,1999:blog-36615796032200021812024-02-18T18:52:38.870-08:00Toni's CookbookThese are not my original recipes ~ but a collection of my favorite recipes from across the web - because Pinterest is great, until the links disappear. Tonibellehttp://www.blogger.com/profile/02707012841840660200noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-3661579603220002181.post-71712276026943664462015-01-18T09:09:00.004-08:002015-01-18T09:09:49.195-08:00Reuben Crescent Bake<span style="font-size: large;"><b><span class="fbPhotosPhotoCaption" data-ft="{"tn":"*G","type":45}" id="fbPhotoPageCaption" tabindex="0"><span class="hasCaption">Reuben Crescent Bake</span></span></b></span><br />
<span class="fbPhotosPhotoCaption" data-ft="{"tn":"*G","type":45}" id="fbPhotoPageCaption" tabindex="0"><span class="hasCaption">Source - Taste of Home - http://www.tasteofhome.com/recipes/reuben-crescent-bake</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgty3ZYImKkKWp30kaYM8ozaxz-rFw67UBSlmBtGf56k4HeRjxY2QKBVEJJWVuhKUcr04t2QIW12R-NkkSyp6c-qEZ0QcPejKltlK9zLDn63RKEzFgRYzBz2t0ZiZT7Q52nIak75z6ABKo/s1600/Reuben+bake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgty3ZYImKkKWp30kaYM8ozaxz-rFw67UBSlmBtGf56k4HeRjxY2QKBVEJJWVuhKUcr04t2QIW12R-NkkSyp6c-qEZ0QcPejKltlK9zLDn63RKEzFgRYzBz2t0ZiZT7Q52nIak75z6ABKo/s1600/Reuben+bake.jpg" height="240" width="320" /></a></div>
<span class="fbPhotosPhotoCaption" data-ft="{"tn":"*G","type":45}" id="fbPhotoPageCaption" tabindex="0"><span class="hasCaption"><br /> <br /> 2 tubes (8 ounces each) refrigerated crescent rolls<span class="text_exposed_show"><br /> 1 pound sliced Swiss cheese<br /> 1-1/4 pounds sliced deli corned beef<br /> 1 can (14 ounces) sauerkraut, rinsed and well drained<br /> 2/3 cup Thousand Island salad dressing<br /> 1 egg white, lightly beaten<br /> 3 teaspoons caraway seeds<br /> <br /> Unroll one tube of crescent dough into one long rectangle; seal seams and<br /> perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake<br /> at 375° for 8-10 minutes or until golden brown. Layer with half of the<br /> cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread<br /> over beef. Top with remaining cheese. On a lightly floured surface, press or<br /> roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams<br /> and perforations. Place over cheese. Brush with egg white; sprinkle with caraway<br /> seeds. Bake for 12-16 minutes or until heated through and crust is golden<br /> brown. Let stand for 5 minutes before cutting. <br /> <br /> Yield: 8 servings.<br /> Source ~ Taste of Home </span></span></span>Tonibellehttp://www.blogger.com/profile/02707012841840660200noreply@blogger.com0tag:blogger.com,1999:blog-3661579603220002181.post-74820629563486976622014-08-05T15:11:00.000-07:002014-08-05T16:31:00.168-07:00Fresh Tomato Pie<div id="abt">
<h1 class="item">
<span style="font-size: large;"><span class="fn"><span style="font-weight: normal;"> My favorite recipe for garden ripe tomatoes, of course you have to add Bacon <3 -- crumble it in with the mayonnaise mixture. </span></span></span></h1>
<h1 class="item">
<span style="font-size: large;"><span class="fn"> Fresh Tomato Pie</span></span></h1>
<div class="ur review hreview-aggregate" id="urate">
<span class="rating">User Rating <span class="average"><span class="value-title four" title="4"> 4 Star Rating</span></span> (<a href="http://busycooks.about.com/u/r/od/savorypierecipes/r/tomatopie.htm"><span class="count">5</span> Reviews</a>) </span></div>
<div id="by">
By <span class="author"><a href="http://busycooks.about.com/bio/Linda-Larsen-8004.htm" rel="author">Linda Larsen</a></span></div>
<div id="by">
<br /></div>
<div id="by">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzOUxeAL2rEByBzFhJAlR8dGni5p8NeyKVQGWO7SHPUi4-2nwXfr0w5m3j-t9r_yMUpUsD9E3BXYWNSehdkBzhg7-Yj613yACyZbjkUKW3oTCHYINRdQovFQQadIYPGIECvnfZn6h1Lgk/s1600/photo(28).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzOUxeAL2rEByBzFhJAlR8dGni5p8NeyKVQGWO7SHPUi4-2nwXfr0w5m3j-t9r_yMUpUsD9E3BXYWNSehdkBzhg7-Yj613yACyZbjkUKW3oTCHYINRdQovFQQadIYPGIECvnfZn6h1Lgk/s1600/photo(28).JPG" /></a></div>
<br /></div>
<div id="by">
<br /></div>
<div id="by">
<span class="author"> </span>Ingredients:</div>
<ul>
<li class="ingredient">4 beefsteak tomatoes, sliced</li>
<li class="ingredient">1/2 teaspoon salt</li>
<li class="ingredient">3 tablespoons grated Parmesan cheese</li>
<li class="ingredient">1/2 cup chopped green onion</li>
<li class="ingredient">9 inch pie shell</li>
<li class="ingredient">3/4 cup mayonnaise</li>
<li class="ingredient">2 teaspoons cornstarch</li>
<li class="ingredient">1-1/2 cups shredded Cheddar cheese</li>
<li class="ingredient">1/2 cup grated Parmesan cheese, divided</li>
<li class="ingredient">1/4 cup chopped fresh basil leaves</li>
<li class="ingredient">Salt and pepper to taste</li>
<li class="ingredient">(My addition) 4 slices cooked bacon, crumbled. </li>
</ul>
<div id="abt">
<h3 id="rP">
Preparation:</h3>
<div class="instructions">
Preheat oven to 375 degrees F. Sprinkle tomatoes with salt and let stand 10 minutes; drain well on paper towels.
Sprinkle pie crust with 3 tablespoons Parmesan cheese. Layer tomatoes
and green onion over cheese. In medium bowl, combine mayonnaise with
cornstarch, Cheddar cheese, 1/3 cup Parmesan cheese, basil, Bacon and salt and
pepper to taste; mix well.
<br />
Gently place dollops of the mayonnaise mixture over the tomatoes
and spread to cover as much as possible. Sprinkle with remaining
Parmesan cheese.
<br />
Bake at 375 degrees F for 30-40 minutes or until pie crust is golden brown and mayonnaise mixture starts to brown. </div>
</div>
</div>
Tonibellehttp://www.blogger.com/profile/02707012841840660200noreply@blogger.com0tag:blogger.com,1999:blog-3661579603220002181.post-76518906985773102072014-05-22T18:52:00.000-07:002014-05-22T18:56:37.323-07:00Recipe Folder 5/22/14<br />
Here's a link to the recipes I have bookmarked in my browser as of 5/22/14:<br />
<a href="http://toniscookbook.blogspot.com/p/blog-page.html">http://toniscookbook.blogspot.com/p/blog-page.html</a><br />
<br />
I haven't tried all of these, only wish I had the time.Tonibellehttp://www.blogger.com/profile/02707012841840660200noreply@blogger.com0tag:blogger.com,1999:blog-3661579603220002181.post-3061549344708871272014-04-23T18:36:00.000-07:002014-04-23T18:38:37.863-07:00<span style="font-size: large;"><b>My Husband's Favorite Fish Dinner - all pretty easy and quick with lots and lots of butter :)</b></span><br />
<div class="footer">
</div>
<div id="top-recipe-pager">
</div>
<h1 class="recipe-title" itemprop="name">
<span style="font-size: large;">Pan Fried Fish Fillets with Brown Butter </span></h1>
<h1 class="recipe-title" itemprop="name">
<span style="font-size: large;"> </span><img class="irc_mut" src="http://epi-ventures.com/wp-content/uploads/2010/07/talapia3.jpg" height="369" id="irc_mi" style="margin-top: 34px;" width="510" /></h1>
<div>
</div>
<div class="notes">
</div>
<span class="ingredients-title recipe-dontend"></span> <br />
<div class="ingredient">
<span class="quantity"> 2</span> fish fillets </div>
<div class="ingredient">
<span class="quantity"> 4</span> Tbsp butter</div>
<div class="ingredient">
<span class="quantity"> 2</span> Tbsp olive oil </div>
<div class="ingredient">
<span class="quantity"> 1/2</span> c flour</div>
<div class="ingredient">
<span class="quantity"> </span> salt and pepper</div>
<div class="ingredient">
<span class="quantity"> 2</span> Tbsp lemon juice</div>
<div class="ingredient">
<span class="quantity"> </span>Fresh Thyme or Oregano<br />
</div>
<div class="ingredient">
</div>
<b><span class="directions-title recipe-dontend">Directions</span></b><br />
<div class="recipe-direction ">
Season fish on both sides with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is hot, add olive oil followed immediately by 1-2 tablespoons
butter. Add Fish and cook until golden crust forms. Cooking time depends on type and thickness of fillet. Thin flounder = just a few minutes each side. </div>
<div class="recipe-direction ">
</div>
<div class="recipe-direction ">
Turn Fish and continue cooking until browned. Remove to a warm plate. </div>
<div class="recipe-direction ">
</div>
<div class="recipe-direction ">
Pour out the cooking fat from the pan, add 2
tablespoons of butter, cook until hazel color. Turn off the heat, add the lemon juice and few leaves of thyme or
oregano. Pour the brown butter sauce over the fish fillets and serve.</div>
<br />
<div class="footer">
<br /></div>
<div class="footer">
<span style="font-size: large;"><span itemprop="name">Roasted Brussels Sprouts with Hazelnut Brown Butter </span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://bakingbites.com/wp-content/uploads/2011/11/DSC_0290.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="irc_mut" src="http://bakingbites.com/wp-content/uploads/2011/11/DSC_0290.jpg" id="irc_mi" style="margin-top: 99px;" /></a></div>
<div class="footer">
<span style="font-size: x-large;"><span itemprop="name"> </span></span>
</div>
<div class="blurb">
</div>
<div class="blurb-text">
<b>EatingWell Test Kitchen (c) Eating Well, Inc.</b><br />
<b>Ingredients:</b><br />
<br />
<table class="ingredient-tbl"><tbody>
<tr><td class="col-one "><span itemprop="ingredients">
1 tablespoon
butter
</span>
</td>
<td class="col-two "><br /></td>
<td class="col-three "><span itemprop="ingredients">
1/4 teaspoon
salt
</span>
</td>
</tr>
<tr>
<td class="col-one "><span itemprop="ingredients">
1 pound
Brussels sprouts, trimmed and quartered
</span>
</td>
<td class="col-two "><br /></td>
<td class="col-three "><span itemprop="ingredients">
Freshly ground pepper, to taste
</span>
</td>
</tr>
<tr>
<td class="col-one last"><span itemprop="ingredients">
1/4 cup
chopped hazelnuts
</span>
</td>
<td class="col-two last"><br /></td>
<td class="col-three last"><span itemprop="ingredients">
3 tablespoons
water
</span></td></tr>
</tbody></table>
<br />
<br />
<table class="ingredient-tbl"><tbody>
<tr><td class="col-one "><br /></td>
<td class="col-two "><br /></td>
<td class="col-three "><span itemprop="recipeInstructions">
</span><br />
<ul class="directions-list"><span itemprop="recipeInstructions">
<li>
Position rack in bottom third of oven; preheat to 450F.<br />
</li>
<li>
<span class="step"></span>Place butter on a large rimmed baking sheet and
roast until the butter is melted, browned and fragrant, 4 to 5 minutes.
Remove the baking sheet from the oven; toss Brussels sprouts and
hazelnuts with the browned butter and sprinkle with salt and pepper.
Return to the oven and roast for 7 minutes. Sprinkle with water; toss
and continue roasting until the sprouts are tender and lightly browned, 7
to 9 minutes more. </li>
</span></ul>
<span itemprop="recipeInstructions">
<span style="font-size: large;"><b>Rice Side Dish - Simply our favorite :</b></span><br />
<br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span itemprop="recipeInstructions"><a href="http://i.ebayimg.com/00/s/NTAwWDM3Ng==/z/8ssAAOxy2FZSTaIL/$T2eC16dHJIQFHHEZdSqoBST,ILQFBg%7E%7E60_35.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" class="img img300" src="http://i.ebayimg.com/00/s/NTAwWDM3Ng==/z/8ssAAOxy2FZSTaIL/$T2eC16dHJIQFHHEZdSqoBST,ILQFBg%7E%7E60_35.JPG" height="200" id="icImg" itemprop="image" width="150" /></a></span></div>
<span itemprop="recipeInstructions">
<br />
</span></td>
</tr>
<tr>
<td class="col-one "><br /></td><td class="col-one "><br /></td>
<td class="col-two "><br /></td>
<td class="col-three "><br /></td>
</tr>
<tr>
<td class="col-one last"><br /></td>
<td class="col-two last"><br /></td>
<td class="col-three last"></td><td class="col-three last"></td><td class="col-three last"></td><td class="col-three last"></td><td class="col-three last"></td><td class="col-three last"></td><td class="col-three last"><span itemprop="ingredients"> </span>
</td>
</tr>
</tbody></table>
</div>
Tonibellehttp://www.blogger.com/profile/02707012841840660200noreply@blogger.com0tag:blogger.com,1999:blog-3661579603220002181.post-40333705547963241862014-03-22T13:30:00.000-07:002014-03-22T13:36:45.184-07:00<br />
<br />
<br />
<a href="http://www.genaw.com/lowcarb/food_photos/mexican_chicken_zoom.jpg" target="top"><img alt="Click to see a close-up" border="0" src="http://www.genaw.com/lowcarb/food_photos/mexican_chicken.jpg" height="245" width="350" /></a>
<br />
<br />
<b>Posted on Linda's Low Carb Recipes http://www.genaw.com/lowcarb/</b><br />
This was great, served it with refried beans, rice and tortillas. The kids both liked it - they made their own burritos.<br />
I cut chicken breasts into chunks, then put the chicken and the taco seasoning in a ziploc bag. Coated the chicken and sauteed it in a skillet. Followed the rest of the recipe as follows:<br />
<b><br /></b>
<br />
<b>MEXICAN CHICKEN</b>
<br />
1 pound boneless chicken breasts
<br />
1 teaspoon <a href="http://www.genaw.com/lowcarb/seasoning_for_tacos.html">Seasoning for Tacos</a>
<br />
Salt, to taste
<br />
1/2 cup enchilada sauce
<br />
4 ounces cheddar cheese, shredded
<br />
3 green onions, chopped
<br />
Sprinkle the chicken on both sides with taco seasoning; grill or sauté.
Cut the chicken into cubes and place in a greased 8x8" baking dish;
season with salt to taste. Add the enchilada sauce and toss to coat the
chicken. Sprinkle the cheese over the chicken and bake at 350º for 10-20
minutes, until hot and bubbly. Scatter the green onions over the top.
<br />
Makes 4 servings
Tonibellehttp://www.blogger.com/profile/02707012841840660200noreply@blogger.com0tag:blogger.com,1999:blog-3661579603220002181.post-86543305461856768082014-01-19T09:02:00.002-08:002014-01-19T09:02:22.390-08:00<span style="font-size: 180%;"></span><br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5492071966648081538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBZnFrzJnX0qexuzpmIhqDS0p7ZSk0iVXwloyTa66RJ4ppUVrg84FYvxCrf7bM3uatOE3pcLwMKW-XYlnxmUn4uvqTGX9lQp-ntC2pQ56WYO0RZNXUCJ47UP_RCLCj03RsIuXLf0n816Wx/s400/Pepperoni+Pizza+Puffs+035.JPG" style="cursor: hand; height: 300px; width: 400px;" /><br />
<br />
<br />
<br />
Pepperoni Pizza Puffs adapted from <a href="http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipes/dinner-for-10-dollars-or-less-recipes/Pepperoni-Pizza-Puffs">Everyday with Rachael Ray</a> and <a href="http://cassiecraves.blogspot.com/2010/05/pepperoni-pizza-puffs.html">Cassie Craves</a><br />
<br />
<div>
<a href="https://docs.google.com/document/edit?id=1k0eGfUf5Dif4rmsw80VVFnlcMqy_1mQ8yEKatnzeeUw&hl=en&authkey=CK_JpdQB">Printer Friendly Version</a></div>
<ul>
<li>3/4 cup flour</li>
<li>3/4 teaspoon baking powder</li>
<li>1 tablespoon Italian seasoning</li>
<li>pinch of salt <em><span style="color: #000066;">(my addition, optional)</span></em></li>
<li>pinch of red pepper flakes <em><span style="color: #000066;">(my addition, optional)</span></em></li>
<li>3/4 cup whole milk</li>
<li>1 egg, lightly beaten</li>
<li>1 cup shredded mozzarella cheese</li>
<li>1/4 cup grated Parmesan cheese</li>
<li>1 cup cubed pepperoni</li>
<li>1/2 cup store-bought pizza sauce</li>
</ul>
1.
Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a
large bowl, whisk together the flour, baking powder, Italian seasoning,
salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir
in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.<br />
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.<br />
3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.Tonibellehttp://www.blogger.com/profile/02707012841840660200noreply@blogger.com0tag:blogger.com,1999:blog-3661579603220002181.post-855351566244868472014-01-07T14:43:00.000-08:002014-01-07T14:43:31.438-08:00<div align="left">
</div>
<div align="left">
</div>
<div align="left">
</div>
<div align="left">
<img border="0" src="http://3.bp.blogspot.com/-bEK-xPvuQWE/UR2pqsGS6AI/AAAAAAAABgQ/FDq1IMZ7CDA/s320/IMG474.jpg" height="320" width="239" /></div>
<div align="left">
</div>
<div align="left">
<b>Original recipe by </b><span class="post-author vcard">
<span class="fn" itemprop="author" itemscope="itemscope" itemtype="http://schema.org/Person">
<a href="https://plus.google.com/106680429412637232230" rel="author" title="author profile">
<span itemprop="name">cindy wright</span>
</a>
</span>
</span>
<span class="post-timestamp">
at
<a class="timestamp-link" href="http://baconbuttercheesegarlic.blogspot.com/2013/02/a-special-meal-for-my-valentine.html" rel="bookmark" title="permanent link"><abbr class="published" itemprop="datePublished" title="2013-02-01T18:28:00-06:00">6:28 PM</abbr></a>
</span>
<span class="post-comment-link">
</span>
<span class="post-icons">
<span class="item-action">
<a href="http://www.blogger.com/email-post.g?blogID=1489255160434211137&postID=4698904570486661933" title="Email Post">
<img alt="" class="icon-action" src="http://img1.blogblog.com/img/icon18_email.gif" height="13" width="18" />
</a>
</span>
</span></div>
<div align="left">
</div>
<div align="left">
<b>SMOTHERED CHICKEN</b></div>
<div align="left">
</div>
<div align="left">
FOR THE CREAMED SPINACH:</div>
<div align="left">
1 large bag of spinach leaves</div>
<div align="left">
4 ounces cream cheese</div>
<div align="left">
1/4 C shredded parmesan cheese</div>
<div align="left">
2 cloves garlic, minced</div>
<div align="left">
3 T red onion, minced</div>
<div align="left">
2 T olive oil</div>
<div align="left">
Salt and pepper to taste</div>
<div align="left">
</div>
<div align="left">
FOR THE SAUTEED MUSHROOMS:</div>
<div align="left">
8 ounce package of mushrooms, sliced</div>
<div align="left">
1/2 stick butter</div>
<div align="left">
2 T olive oil</div>
<div align="left">
1/2 C white wine</div>
<div align="left">
2 cloves garlic, minced</div>
<div align="left">
Salt and pepper to taste</div>
<div align="left">
</div>
<div align="left">
FOR THE CHICKEN:</div>
<div align="left">
4-5 boneless chicken breasts</div>
<div align="left">
8-10 slices Mozzarella cheese, cut into 1/8 inch slices</div>
<div align="left">
1 T garlic powder</div>
<div align="left">
1 T seasoned salt, like Lawry's</div>
<div align="left">
1 teaspoon pepper</div>
<div align="left">
</div>
<div align="left">
Preheat the oven to 350 degrees. Sprinkle the garlic powder, seasoned
salt, and pepper on both sides of the chicken. Bake for 16 minutes.</div>
<div align="left">
</div>
<div align="left">
Meanwhile, make the creamed spinach. Over medium-high heat, melt 2 T
olive oil in a skillet. Add in the onions and saute 2-3 minutes. Add
in the spinach and garlic. It will shrink ridiculously. When it's
cooked through, stir in the cream cheese and parmesan cheese. Continue
cooking and stirring until the cream cheese is melted. Remove from
heat.</div>
<div align="left">
</div>
<div align="left">
For the mushrooms, melt butter and 2 T olive oil in a skillet. Put the
mushrooms in and cook until browned all over. Don't season with salt
until they are browned or they will never brown. Deglaze the pan with
the wine. Add in the garlic and season with salt and pepper. Cook
until most of the wine is cooked out.</div>
<div align="left">
</div>
Flip the chicken pieces over. Divide the spinach and mushrooms over the
top of each breast. Lay two slices of cheese over each piece of
chicken. Cook another 12-14 minutes or until cheese is browned and
chicken is done.<br />
<a class="printfriendly" href="http://www.printfriendly.com/" style="color: #6d9f00; float: left; margin-right: 1em; text-decoration: none;" title="Printer Friendly and PDF"><img alt="Print Friendly and PDF" src="http://cdn.printfriendly.com/button-print-blu20.png" style="border: none;" /></a>
<br />
<div class="post-footer-line post-footer-line-1">
<span class="post-author vcard">
Posted by
<span class="fn" itemprop="author" itemscope="itemscope" itemtype="http://schema.org/Person">
<a href="https://plus.google.com/106680429412637232230" rel="author" title="author profile">
<span itemprop="name">cindy wright</span>
</a>
</span>
</span>
<span class="post-timestamp">
at
<a class="timestamp-link" href="http://baconbuttercheesegarlic.blogspot.com/2013/02/a-special-meal-for-my-valentine.html" rel="bookmark" title="permanent link"><abbr class="published" itemprop="datePublished" title="2013-02-01T18:28:00-06:00">6:28 PM</abbr></a>
</span>
<span class="post-comment-link">
</span>
<span class="post-icons">
<span class="item-action">
<a href="http://www.blogger.com/email-post.g?blogID=1489255160434211137&postID=4698904570486661933" title="Email Post">
<img alt="" class="icon-action" src="http://img1.blogblog.com/img/icon18_email.gif" height="13" width="18" />
</a>
</span>
</span>
<br />
<div class="post-share-buttons goog-inline-block">
<a class="goog-inline-block share-button sb-email" href="http://www.blogger.com/share-post.g?blogID=1489255160434211137&postID=4698904570486661933&target=email" target="_blank" title="Email This"><span class="share-button-link-text"></span></a><a class="goog-inline-block share-button sb-facebook" href="http://www.blogger.com/share-post.g?blogID=1489255160434211137&postID=4698904570486661933&target=facebook" target="_blank" title="Share to Facebook"><span class="share-button-link-text"></span></a>
</div>
<span class="post-backlinks post-comment-link">
</span>
</div>
<div class="post-footer-line post-footer-line-2">
<span class="post-labels">
<a href="http://baconbuttercheesegarlic.blogspot.com/search/label/Sides" rel="tag"></a>
</span>
</div>
<br />
<b>SMASHED FRIED RANCH POTATOES</b><br />
<br />
3 lbs red potatoes, washed<br />
1 packet Hidden Valley Ranch dip mix<br />
Olive oil<br />
2 T garlic powder<br />
<br />
Boil potatoes until tender. Drain and let cool completely. When they
are cool, preheat a skillet over medium high heat. Pour about 1/4 inch
of olive oil into skillet. Gently smash the potatoes with the palm of
your hand to slightly flatten but not breaking them apart. Place in a
single layer of the skillet. Fry until golden brown on one side. Flip
over, sprinkle with the ranch dip mix and garlic powder. Cook the other
side until golden brown. Drain on a paper towel and sprinkle the other
side with the remaining ranch and garlic powder.<br />
<br />
<b>EASY ROASTED ASPARAGUS</b><br />
<br />
1 lb asparagus, ends trimmed<br />
Juice of half a lemon<br />
Olive oil<br />
1/2 T garlic powder<br />
Salt and pepper<br />
1/4 C shredded parmesan<br />
<br />
Preheat oven to 350. Lay asparagus in a single layer on a sheet pan.
Drizzle with olive oil, lemon juice, and season with garlic powder and
salt and pepper. Mix around with your hands and put back in a single
layer.<br />
Bake 20 minutes.<br />
<br />
When they are tender, sprinkle parmesan cheese over them and cover with foil. Let sit five minutes to melt the cheese.<br />
<br />Tonibellehttp://www.blogger.com/profile/02707012841840660200noreply@blogger.com0tag:blogger.com,1999:blog-3661579603220002181.post-50725144474667063832014-01-01T07:19:00.000-08:002014-01-01T07:19:01.975-08:00Superbowl Recipes<div class="ERSName" itemprop="name">
<b><span style="font-size: large;">Beef Enchilada Dip Recipe</span></b></div>
<div class="ERSName" itemprop="name">
<b><span style="font-size: large;"> </span></b></div>
<div class="ERSClear">
<img alt="Beef Enchilada Dip Recipe from addapinch.com" class="aligncenter size-large wp-image-6232" height="212" src="http://addapinch.com/cooking/files/2013/10/beef-enchilada-dip-DSC_6243-640x425.jpg" title="Beef Enchilada Dip Recipe from addapinch.com" width="320" /></div>
<div class="ERSTopRight">
<br />
<div class="ERSSavePrint">
<span class="ERSPrintBtnSpan"><a class="ERSPrintBtn ui-button ui-widget ui-state-default ui-corner-all ui-button-text-icon-primary" href="http://addapinch.com/cooking/easyrecipe-print/6230-0/" rel="nofollow" role="button" target="_blank"><span class="ui-button-icon-primary ui-icon ERSPrintIcon"></span><span class="ui-button-text">Print</span></a></span> </div>
</div>
<div class="ERSTimes">
<div class="ERSTime">
<div class="ERSTimeHeading">
Prep time</div>
<div class="ERSTimeItem">
<time datetime="PT3M" itemprop="prepTime">3 mins</time> </div>
</div>
<div class="ERSTime ERSTimeRight">
<div class="ERSTimeHeading">
Cook time</div>
<div class="ERSTimeItem">
<time datetime="PT10M" itemprop="cookTime">10 mins</time> </div>
</div>
<div class="ERSTime ERSTimeRight">
<div class="ERSTimeHeading">
Total time</div>
<div class="ERSTimeItem">
<time datetime="PT13M" itemprop="totalTime">13 mins</time> </div>
</div>
<div class="ERSClearLeft">
</div>
</div>
<div class="ERSSummary" itemprop="description">
Beef Enchilada Dip makes a
perfect warm, meaty, cheesy and delicious dip. If you love enchiladas,
then this dip is definitely for you! Get this simple beef enchilada dip
for your next event.</div>
<div class="divERSHeadItems">
<div>
Author: <span itemprop="author">Robyn Stone | Add a Pinch</span></div>
<div>
Serves: <span itemprop="recipeYield">8</span></div>
</div>
<div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading">
Ingredients</div>
<ul>
<li class="ingredient" itemprop="ingredients">1½ – 2 pounds ground beef</li>
<li class="ingredient" itemprop="ingredients">½ medium onion, diced</li>
<li class="ingredient" itemprop="ingredients">2 cloves garlic, minced</li>
<li class="ingredient" itemprop="ingredients">2 cups <a href="http://addapinch.com/cooking/2013/10/08/enchilada-sauce-recipe/" target="_blank" title="Enchilada Sauce Recipe">enchilada sauce</a></li>
<li class="ingredient" itemprop="ingredients">2 cups grated Monterrey Jack or cheddar cheese</li>
<li class="ingredient" itemprop="ingredients">Sour Cream (optional)</li>
<li class="ingredient" itemprop="ingredients">Tortilla Chips (optional)</li>
</ul>
</div>
<div class="ERSInstructions">
<div class="ERSInstructionsHeader ERSHeading">
Instructions</div>
<ol>
<li class="instruction" itemprop="recipeInstructions">Brown ground beef
in a large skillet. Drain. Add in onion and garlic and cook until
tender, about 3 minutes. Stir in enchilada sauce and top with grated
cheese. Cover and allow cheese to melt, about 3 more minutes.</li>
<li class="instruction" itemprop="recipeInstructions">Top with sour cream and serve with tortilla chips.</li>
</ol>
</div>
<br />Read more: <a href="http://addapinch.com/cooking/2013/10/09/beef-enchilada-dip-recipe/#ixzz2p9zqgCXT" style="color: #003399;">Beef Enchilada Dip Recipe - Cooking | Add a Pinch | Robyn Stone</a> <a href="http://addapinch.com/cooking/2013/10/09/beef-enchilada-dip-recipe/#ixzz2p9zqgCXT" style="color: #003399;">http://addapinch.com/cooking/2013/10/09/beef-enchilada-dip-recipe/#ixzz2p9zqgCXT</a>
<br />Under Creative Commons License: <a href="http://creativecommons.org/licenses/by-nc-nd/3.0" style="color: #003399;">Attribution Non-Commercial No Derivatives</a>
<br />Follow us: <a href="http://ec.tynt.com/b/rw?id=bvRl6IA1er44i4acwqm_6r&u=addapinch" target="_blank">@addapinch on Twitter</a> | <a href="http://ec.tynt.com/b/rf?id=bvRl6IA1er44i4acwqm_6r&u=addapinchpage" target="_blank">addapinchpage on Facebook</a>Tonibellehttp://www.blogger.com/profile/02707012841840660200noreply@blogger.com0tag:blogger.com,1999:blog-3661579603220002181.post-48414329065036798342013-12-15T12:54:00.004-08:002014-12-23T15:37:04.435-08:00Ham and Cheese Puff<span style="font-size: small;"><b>Ham and Cheese Puff </b></span><br />
<a href="http://www.tasteofhome.com/recipes/ham-and-cheese-puff"><span style="font-size: small;"><b> http://www.tasteofhome.com/recipes/ham-and-cheese-puff</b></span></a><br />
<br />
My favorite Christmas morning breakfast. You can put this together the night before, then pop it in the oven Christmas morning. It bakes while the kids open their presents.<br />
<img alt="Ham and Cheese Puff Recipe" class="photo" src="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/300x300/exps9873_BB133217C05_31_2b.jpg" itemprop="image" title="Ham and Cheese Puff Recipe" /><br />
<ul>
<li class="ingredient">
<span class="amount">
1
</span>
<span class="unit">
loaf(s)
</span>
(Italian)
<span class="name">bread</span>, cut into 1-inch cubes
</li>
<li class="ingredient">
<span class="amount">
3
</span>
<span class="unit">
cup(s)
</span>
(about 1 lb.)
<span class="name">ham</span>, fully cooked boneless, cubed
</li>
<li class="ingredient">
<span class="amount">
12
</span>
<span class="unit">
ounce(s)
</span>
(cubed)
<span class="name">Monterey Jack or Muenster cheese</span>
</li>
<li class="ingredient">
<span class="amount">
2
</span>
<span class="unit">
tablespoon(s)
</span>
<span class="name">butter</span>
</li>
<li class="ingredient">
<span class="amount">
1
</span>
<span class="unit">
medium
</span>
<span class="name">onion</span>, diced
</li>
<li class="ingredient">
<span class="amount">
8
</span>
<span class="unit">
large
</span>
<span class="name">eggs</span>
</li>
<li class="ingredient">
<span class="amount">
3 1/2</span>
<span class="unit">
cup(s)
</span>
<span class="name">milk</span>
</li>
<li class="ingredient">
<span class="amount">
</span>
<span class="unit">
1/4 cup(s)
</span>
(prepared)
<span class="name">mustard</span>
</li>
</ul>
<hr />
<div class="header">
Directions</div>
<ol class="directions instructions">
<li>Coat a 9" by 13" baking dish
with nonstick cooking spray. In a large bowl, toss together bread cubes,
ham and cheese. Spread mixture in baking dish.</li>
<li>In skillet over medium heat,
melt butter. Add onion and cook, stirring, about 5 minutes or until
softened; set aside to cool. In bowl, whisk together eggs, milk and
mustard. Stir in cooled onions. Pour mixture over bread cubes. Cover and
refrigerate overnight.</li>
<li>When ready to bake, remove
baking dish from refrigerator and let sit on counter for 30 minutes.
Meanwhile, preheat oven to 350-degrees F. Bake puff, uncovered, for 55
to 70 minutes, until knife inserted near the center comes out clean.</li>
</ol>
Tonibellehttp://www.blogger.com/profile/02707012841840660200noreply@blogger.com0tag:blogger.com,1999:blog-3661579603220002181.post-30535592228549056702013-11-17T08:19:00.001-08:002013-11-17T08:20:08.848-08:00Baked Sweet and Sour Chicken<div class="ERSName" itemprop="name">
Baked Sweet and Sour Chicken</div>
<div class="ERSClear">
</div>
<div class="ERSTopRight">
<img itemprop="image" src="http://therecipecritic.com/wp-content/uploads/2013/07/sweetandsour2final.jpg" width="205" />
<br />
<div class="ERSSavePrint">
<span class="ERSPrintBtnSpan"><a class="ERSPrintBtn ui-button ui-widget ui-state-default ui-corner-all ui-button-text-icon-primary" href="http://therecipecritic.com/easyrecipe-print/4208-0/" rel="nofollow" role="button" target="_blank"><span class="ui-button-icon-primary ui-icon ERSPrintIcon"></span><span class="ui-button-text">Print</span></a></span> </div>
</div>
<div class="ERSTimes">
<div class="ERSTime">
<div class="ERSTimeItem">
<span style="font-size: x-small;">Prep time<time datetime="PT20M" itemprop="prepTime"> 20 mins</time></span> </div>
<span style="font-size: x-small;">
</span></div>
<span style="font-size: x-small;">
</span>
<div class="ERSTime ERSTimeRight">
<div class="ERSTimeItem">
<span style="font-size: x-small;">Cook time<time datetime="PT1H" itemprop="cookTime"> 1 hour</time></span> </div>
</div>
<span style="font-size: x-small;">
</span>
<div class="ERSTime ERSTimeRight">
<span style="font-size: x-small;">
</span>
<div class="ERSTimeHeading">
<span style="font-size: x-small;">Total time</span><span style="font-size: x-small;"><time datetime="PT1H20M" itemprop="totalTime"> 1 hour 20 mins</time></span>
</div>
</div>
<div class="ERSClearLeft">
</div>
</div>
<div class="ERSSummary" itemprop="description">
Amazing restaurant quality sweet and sour chicken that you can make from home!</div>
<div class="divERSHeadItems">
<div>
Author: <span itemprop="author">Alyssa</span></div>
</div>
<div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading">
Ingredients</div>
<ul>
<li class="ingredient" itemprop="ingredients">3-4 boneless, skinless chicken breasts</li>
<li class="ingredient" itemprop="ingredients">Salt and pepper to taste</li>
<li class="ingredient" itemprop="ingredients">1½ cup cornstarch</li>
<li class="ingredient" itemprop="ingredients">3 eggs, beaten</li>
<li class="ingredient" itemprop="ingredients">¼ cup canola oil</li>
<li class="ingredient" itemprop="ingredients">1 cup granulated sugar</li>
<li class="ingredient" itemprop="ingredients">4 tablespoons ketchup</li>
<li class="ingredient" itemprop="ingredients">¼ cup white vinegar</li>
<li class="ingredient" itemprop="ingredients">¼ cup apple cider vinegar</li>
<li class="ingredient" itemprop="ingredients">1 tablespoon low sodium soy sauce</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon garlic salt</li>
</ul>
</div>
<div class="ERSInstructions">
<div class="ERSInstructionsHeader ERSHeading">
Instructions</div>
<ol>
<li class="instruction" itemprop="recipeInstructions">Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.</li>
<li class="instruction" itemprop="recipeInstructions">In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.</li>
<li class="instruction" itemprop="recipeInstructions">Heat canola oil in
a large skillet over medium-high heat and cook chicken until browned.
Place the chicken in a 9 x 13 greased baking dish.</li>
<li class="instruction" itemprop="recipeInstructions">In a medium sized
mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar,
soy sauce, and garlic salt. Pour over chicken and bake for 1 hour.</li>
<li class="instruction" itemprop="recipeInstructions">I stirred the chicken every 15 minutes so that it coated them in the sauce.</li>
</ol>
</div>
<div class="ERSNotesHeader">
Notes</div>
<div class="ERSNotes">
Recipe adapted from <a href="http://www.sixsistersstuff.com/2012/03/baked-sweet-and-sour-chicken-recipe.html">Six Sisters</a></div>
Tonibellehttp://www.blogger.com/profile/02707012841840660200noreply@blogger.com0tag:blogger.com,1999:blog-3661579603220002181.post-89542127244759729862013-11-17T08:11:00.004-08:002013-11-17T08:15:07.727-08:004-Bean Relish - Guy Fieri<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXQGQINIDvSSehXGcpSu74T0S_369ABBSP9rHdipGJFPT8slUgermVDSR0QHTElAg-xPrCkXO2TUqYqCY_GczZualElRitgNxwf62fLViF5aKUYP6e6bHlBOqxuoPznGdHl9M6uVS2d4/s1600/beans.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXQGQINIDvSSehXGcpSu74T0S_369ABBSP9rHdipGJFPT8slUgermVDSR0QHTElAg-xPrCkXO2TUqYqCY_GczZualElRitgNxwf62fLViF5aKUYP6e6bHlBOqxuoPznGdHl9M6uVS2d4/s1600/beans.jpg" /></a><b>4-Bean Relish
</b><br />
<span style="font-size: x-small;"><br />Recipe courtesy Guy Fieri
</span><br />
<span style="font-size: x-small;"><br />Serves:
6 to 8 servings
</span><br />
<br />
</div>
<div>
</div>
<div>
</div>
<div>
<b>Ingredients
</b></div>
<div>
1/3 cup red wine vinegar
<br />
4 tablespoons balsamic vinegar
<br />
1/4 cup extra-virgin olive oil
<br />
Salt and freshly cracked black pepper
<br />
1/4 cup scallions, sliced
<br />
3/4 cup red onions, finely diced
<br />
1/4 cup peppadew peppers (sweet red peppers) or roasted red bell peppers, finely diced
<br />
1/2 teaspoon sea salt
<br />
3 tablespoons honey
<br />
1 (12-ounce) can white beans, drained
<br />
1 (12-ounce) can chick peas, garbanzo beans, drained
<br />
1 (12-ounce) can pinto beans, drained
<br />
1 (12-ounce) can black beans, drained
<br />
<br />
Directions
<br />
<br />
Mix all ingredients together and let sit in the refrigerator for at
least 1 hour for the flavors to blend. Mix thoroughly before service.
<br />
<br />
Copyright 2013 Television Food Network G.P.
<br />
All Rights Reserved</div>
Tonibellehttp://www.blogger.com/profile/02707012841840660200noreply@blogger.com0tag:blogger.com,1999:blog-3661579603220002181.post-1360545133896567602013-11-17T07:55:00.000-08:002014-08-06T13:16:36.201-07:00Better Breakfast: Tomato, Kale and Feta Baked Eggs<h2>
Better Breakfast: Tomato, Kale and Feta Baked Eggs</h2>
<small>From Wholeliving.com Posted by <a href="http://wholelivingdaily.wholeliving.com/author/jguyette" rel="author" title="Posts by Jillian Guyette">Jillian Guyette</a></small>
<br />
<div class="entry">
<div style="text-align: center;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPm_RyVLCT5qmLjoo2s0Mut8bI32RhjFzNUJabdYtd00bw1kFWeLb63UJ3Z2XVZRIDQOQV44-ThtZxBofddAxqep0LIoNMc22rjkZXWXNG6heTjBsJ4ZRNgqXE4F6SqFB7WpO6RIQ5xHM/s1600/kale+eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPm_RyVLCT5qmLjoo2s0Mut8bI32RhjFzNUJabdYtd00bw1kFWeLb63UJ3Z2XVZRIDQOQV44-ThtZxBofddAxqep0LIoNMc22rjkZXWXNG6heTjBsJ4ZRNgqXE4F6SqFB7WpO6RIQ5xHM/s1600/kale+eggs.jpg" height="320" width="215" /></a></div>
<br /></div>
<br />
Tomato, Kale and Feta Baked Eggs<br />
serves 2-4<br />
1 cup grape tomatoes, sliced in half<br />
4-5 kale leaves, washed and chopped<br />
1/3 cup crumbled fat-free feta<br />
1/4 cup fat-free half and half<br />
1/2 tbsp butter<br />
4 eggs<br />
salt + pepper<br />
<div style="text-align: center;">
<br /></div>
Preheat oven to 350. Sprinkle salt and pepper over sliced tomatoes,
and place on a medium heat skillet. Let them cook for about a minute.
Cut butter into small pieces, and add with kale. Stir together, adding
salt and pepper to taste. Once everything is lightly sauteed, remove
from heat. Sprinkle crumbled feta across mixture. With a spoon, make
four smalls wells, crack one egg into each. Pour the fat-free half and
half around the eggs. Bake for 18-20 minutes, or until eggs are cooked
to your liking. Serve with herbed whole grain toast for dipping.</div>
<h4>
Related Posts:</h4>
No related posts.Tonibellehttp://www.blogger.com/profile/02707012841840660200noreply@blogger.com0tag:blogger.com,1999:blog-3661579603220002181.post-19500841627170529082013-11-05T14:48:00.001-08:002013-11-05T14:48:42.491-08:00<br />
<br />
<a href="http://www.livingwellspendingless.com/2012/11/12/best-fish-recipe/">The Very Best Fish Recipe Ever</a><br />
<br />
<br />
<br />
<img alt="" class="aligncenter wp-image-5957" height="348" src="http://www.livingwellspendingless.com/wp-content/uploads/2012/09/The-Very-Best-Fish-Recipe-EVER-So-easy-so-good-recipes-fish-1024x1024.jpg" title="The Very Best Fish Recipe EVER! So easy, so good! #recipes #fish" width="348" /><br />
<br />
<div id="BlogTitle">
The Very Best Fish Recipe Ever</div>
<div id="BlogDate">
Posted By <u>Ruth Soukup</u> On November 12 @ </div>
<div id="BlogContent">
<div class="print-this-content">
<h2 class="fn">
Recipe: The Very Best Fish Recipe Ever</h2>
<div class="summary">
<b>Summary</b>: <i>An easy & versatile creamy parmesan topping that works with almost any type of fish.</i></div>
<div class="ingredients">
<h4 class="ingredients">
Ingredients</h4>
<ul class="ingredients">
<li class="ingredient">3/4 c. shredded Parmesan cheese</li>
<li class="ingredient">1/3 c. butter, softened, plus more for greasing dish</li>
<li class="ingredient">1/4 c. mayonnaise</li>
<li class="ingredient">3 tbsp lemon juice</li>
<li class="ingredient">1/4 c chopped green onions</li>
<li class="ingredient">1/4 tsp. salt</li>
<li class="ingredient">1/4 tsp. pepper</li>
<li class="ingredient">2 tsp. freeze dried dill (optional)</li>
<li class="ingredient">2 dashes tabasco sauce</li>
<li class="ingredient">2 pounds skinless fish (halibut, tilapia, flounder, mahi mahi, salmon, or cod all work great)</li>
</ul>
</div>
<div class="instructions">
<h4 class="instructions">
Instructions</h4>
<ol class="instructions">
<li>Pre-heat the oven broiler; Grease 9×13″ baking dish with thin coat of butter.</li>
<li>Mix together parmesan cheese, butter, mayo, lemon juice, green
onion, salt, pepper, dill, & tabasco in small bowl until well
blended.</li>
<li>Arrange fish in a single layer in baking dish.</li>
<li>Broil fish for 8 minutes or until it flakes with a fork. Remove from
oven and carefully spread parmesan mixture over top. Broil 2 additional
minutes, or until bubbly and lightly browned.</li>
</ol>
</div>
Preparation time: <span class="preptime">10 minute(s)</span><br />
Cooking time: <span class="cooktime">10 minute(s)</span><br />
<div class="yield">
<span class="hrlabel">Number of servings (yield): </span><span class="hritem">6</span></div>
</div>
</div>
<hr class="Divider" style="text-align: center;" />
Article printed from Living Well Spending Less™: <b dir="ltr">http://www.livingwellspendingless.com</b><br />
URL to article: <b dir="ltr">http://www.livingwellspendingless.com/2012/11/12/best-fish-recipe/</b><br />
<br />
<br />
<div id="r1PostCPBlock" style="background-color: white; border: medium none; color: black; left: -99999px; overflow: hidden; position: absolute; text-align: left; text-decoration: none;">
<h2 class="fn">
Recipe: The Very Best Fish Recipe Ever</h2>
<div class="summary">
<b>Summary</b>: <i>An easy & versatile creamy parmesan topping that works with almost any type of fish.</i></div>
<div class="ingredients">
<h4 class="ingredients">
Ingredients</h4>
<ul class="ingredients">
<li class="ingredient">3/4 c. shredded Parmesan cheese</li>
<li class="ingredient">1/3 c. butter, softened, plus more for greasing dish</li>
<li class="ingredient">1/4 c. mayonnaise</li>
<li class="ingredient">3 tbsp lemon juice</li>
<li class="ingredient">1/4 c chopped green onions</li>
<li class="ingredient">1/4 tsp. salt</li>
<li class="ingredient">1/4 tsp. pepper</li>
<li class="ingredient">2 tsp. freeze dried dill (optional)</li>
<li class="ingredient">2 dashes tabasco sauce</li>
<li class="ingredient">2 pounds skinless fish (halibut, tilapia, flounder, mahi mahi, salmon, or cod all work great)</li>
</ul>
</div>
<div class="instructions">
<h4 class="instructions">
Instructions</h4>
<ol class="instructions">
<li>Pre-heat the oven broiler; Grease 9×13″ baking dish with thin coat of butter.</li>
<li>Mix together parmesan cheese, butter, mayo, lemon juice, green
onion, salt, pepper, dill, & tabasco in small bowl until well
blended.</li>
<li>Arrange fish in a single layer in baking dish.</li>
<li>Broil fish for 8 minutes or until it flakes with a fork. Remove from
oven and carefully spread parmesan mixture over top. Broil 2 additional
minutes, or until bubbly and lightly browned.</li>
</ol>
</div>
Preparation time: <span class="preptime">10 minute(s)</span><br />
Cooking time: <span class="cooktime">10 minute(s)</span><br />
<div class="yield">
<span class="hrlabel">Number of servings (yield): </span><span class="hritem">6</span></div>
<br />
Read more at <a href="http://www.livingwellspendingless.com/2012/11/12/best-fish-recipe/#AtRSZHyDt6juBauO.99" style="color: #003399;">http://www.livingwellspendingless.com/2012/11/12/best-fish-recipe/#AtRSZHyDt6juBauO.99</a></div>
<div id="r1PostCPBlock" style="background-color: white; border: medium none; color: black; left: -99999px; overflow: hidden; position: absolute; text-align: left; text-decoration: none;">
<h2 class="fn">
Recipe: The Very Best Fish Recipe Ever</h2>
<div class="summary">
<b>Summary</b>: <i>An easy & versatile creamy parmesan topping that works with almost any type of fish.</i></div>
<div class="ingredients">
<h4 class="ingredients">
Ingredients</h4>
<ul class="ingredients">
<li class="ingredient">3/4 c. shredded Parmesan cheese</li>
<li class="ingredient">1/3 c. butter, softened, plus more for greasing dish</li>
<li class="ingredient">1/4 c. mayonnaise</li>
<li class="ingredient">3 tbsp lemon juice</li>
<li class="ingredient">1/4 c chopped green onions</li>
<li class="ingredient">1/4 tsp. salt</li>
<li class="ingredient">1/4 tsp. pepper</li>
<li class="ingredient">2 tsp. freeze dried dill (optional)</li>
<li class="ingredient">2 dashes tabasco sauce</li>
<li class="ingredient">2 pounds skinless fish (halibut, tilapia, flounder, mahi mahi, salmon, or cod all work great)</li>
</ul>
</div>
<div class="instructions">
<h4 class="instructions">
Instructions</h4>
<ol class="instructions">
<li>Pre-heat the oven broiler; Grease 9×13″ baking dish with thin coat of butter.</li>
<li>Mix together parmesan cheese, butter, mayo, lemon juice, green
onion, salt, pepper, dill, & tabasco in small bowl until well
blended.</li>
<li>Arrange fish in a single layer in baking dish.</li>
<li>Broil fish for 8 minutes or until it flakes with a fork. Remove from
oven and carefully spread parmesan mixture over top. Broil 2 additional
minutes, or until bubbly and lightly browned.</li>
</ol>
</div>
Preparation time: <span class="preptime">10 minute(s)</span><br />
Cooking time: <span class="cooktime">10 minute(s)</span><br />
<div class="yield">
<span class="hrlabel">Number of servings (yield): </span><span class="hritem">6</span></div>
<br />
Read more at <a href="http://www.livingwellspendingless.com/2012/11/12/best-fish-recipe/#AtRSZHyDt6juBauO.99" style="color: #003399;">http://www.livingwellspendingless.com/2012/11/12/best-fish-recipe/#AtRSZHyDt6juBauO.99</a></div>
Tonibellehttp://www.blogger.com/profile/02707012841840660200noreply@blogger.com0