Wednesday, May 15 2013 11:24 PM EDT2013-05-16 03:24:11 GMT
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
Wednesday, May 15 2013 11:20 PM EDT2013-05-16 03:20:31 GMT
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
Wednesday, May 15 2013 11:18 PM EDT2013-05-16 03:18:23 GMT
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
Wednesday, May 15 2013 11:16 PM EDT2013-05-16 03:16:37 GMT
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
BAKED FISH WITH FRESH HERBS 4 servings
1 garlic clove, peeled and minced
6 tablespoons minced peeled onion
2 tablespoons extra virgin olive oil
1½ tablespoons lemon or lime juice (preferably freshly squeezed)
1½ teaspoons finely snipped fresh basil leaves (no stems) or ½ teaspoon dried basil
½ teaspoon paprika
1 to 1½ pound fish fillets (Rainbow Trout, Orange Roughy or Tilapia or flounder or other white fish), fresh or frozen, thawed, cut into 4 (4 to 6-ounce ) serving pieces
1 tablespoon minced parsley (no stems)
Thin lemon or lime wedges or slices for garnish
Salt and freshly ground black or white pepper to taste
In a small bowl, combine garlic, onion, oil, lemon or lime juice, basil, and paprika, blending well.
Arrange fish fillets in a 10 x 6 x 2-inch baking dish/pan lightly coated with non-caloric vegetable cooking spray. Evenly pour garlic mixture over fish. Bake, uncovered, in a preheated moderate oven (350 degrees F.) for 15 to 20 minutes or until fish flakes easily with a fork. May place fish under the broiler, about 6 inches from heat source, for 2 to 3 minutes to lightly brown just before serving, if desired.
Sprinkle each serving with minced parsley and garnish each with thin lemon or lime wedges or slices. Pass salt and pepper to taste.
Variations: Omit basil. Add 1 large sprig fresh thyme or oregano or several stems fresh cilantro to garlic mixture; remove just before serving.
Add 2 tablespoons dry white wine to garlic mixture.
Omit fresh herbs, except parsley for garnish; add ½ to 1 teaspoon dried fines herbs to garlic mixture.
