Baked Cod With Stuffing
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Servings: 1 Servings
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INGREDIENTS
1 Cod, whole; -head, fin, tail removed Salt pork fat back -sliced
--------------------------STUFFING-------------------------------
2 c Bread crumbs; up to 3 cups
1 pn -Salt
1 Onion; chopped
2 ts Savoury
0.25 c Butter; up to 1/2 cup -melted
1 Potato; mashed
0.25 c Celery;finely chopped -(optional)
DIRECTIONS
Stuffing: Mix all ingredients together well.
Should be able to form into a ball.
Stuff into cod immediately before baking.
Remove bone from whole cod (head, tail and fins removed).
Stuff interior of cod with savoury stuffing (see below).
Bind cod with twine to hold in stuffing, and top generously with salt pork fat back.
Bake cod with open side/salt pork up at 350 Degrees F for one hour or until salt pork is brown and crunchy.
That's about it, you could sub in bacon for the salt pork, but it is good with the salt pork.
Enjoy.
To: WAYNE WOODMAN Refer#: NONE Conf: F-COOKING (1010) Read Type: TEXT SCAN (+) .
Friday, June 30, 2006
Thursday, June 29, 2006
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Tuesday, June 27, 2006
Recipe of the day 27 June - Mexican Beef Bake
Recipe of the day 27 June
Mexican Beef Bake
Servings: 4 Servings
INGREDIENTS
1 lb Lean ground beef
2 tb Chili powder
1 c Mild taco sauce
1 c Grated Monterey Jack
1 c Tortilla chips
0.5 c Sour cream
0.25 c Sliced scallions
1 c Pitted black olives, sliced
4 oz Can chopped green chilies, -drained
0.5 ts Salt
12 oz Can whole kernel corn, -drained
1 Large tomato, chopped
DIRECTIONS
Heat oven 400 degrees.
In 10-inch skillet over medium high heat, cook ground beef about 5 minutes until well browned.
Stir in chili powder, cook 1 minute.
Remove from heat, stir in taco sauce, green chilies and salt.
In small bowl combine corn and half scallions.
In 1 1/2 qt casserole layer half corn mixture, half beef mixture, half olives and half cheese.
Repeat layering.
Bake, covered 20 minutes until heated through cheese is melted.
Garnish with tortilla chips, sour cream, tomato ad remaining scallions to serve.
Makes 4 serving.
Mexican Beef Bake
Servings: 4 Servings
INGREDIENTS
1 lb Lean ground beef
2 tb Chili powder
1 c Mild taco sauce
1 c Grated Monterey Jack
1 c Tortilla chips
0.5 c Sour cream
0.25 c Sliced scallions
1 c Pitted black olives, sliced
4 oz Can chopped green chilies, -drained
0.5 ts Salt
12 oz Can whole kernel corn, -drained
1 Large tomato, chopped
DIRECTIONS
Heat oven 400 degrees.
In 10-inch skillet over medium high heat, cook ground beef about 5 minutes until well browned.
Stir in chili powder, cook 1 minute.
Remove from heat, stir in taco sauce, green chilies and salt.
In small bowl combine corn and half scallions.
In 1 1/2 qt casserole layer half corn mixture, half beef mixture, half olives and half cheese.
Repeat layering.
Bake, covered 20 minutes until heated through cheese is melted.
Garnish with tortilla chips, sour cream, tomato ad remaining scallions to serve.
Makes 4 serving.
Monday, June 26, 2006
Recipe of the day 26 June - Mole Poblano
Recipe of the day 26 June
Mole Poblano
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Servings: 6 Servings
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INGREDIENTS
3 Whole chicken breasts, split Boned and skinned
2 tb Vegetable oil
1 cn 15 oz tomato sauce
0.5 c Picante sauce
4 ts Cocoa, unsweetened
1 ts Ground cumin
1 ts Oregano leaves, crushed
0.5 ts Garlic salt Dash of gound cloves, Nutmeg and allspice
DIRECTIONS
Pound chicken to 1/2 inch thickness (if desired).
Lightly brown in oil in large skillet; drain.
Combine remaining ingredients and mix well.
Pour over chicken in skillet.
Bring to boil, reduce heat, cover and simmer gently for 10 minutes.
Remove chicken to serving platter and keep warm.
Cook and stir sauce until slightly thickened, about 5 minutes and spoon over chicken.
Modified from Pace Picante Sauce 40th Anniversary Recipe Collection by Loren Martin, Big Cabin, OK |OLX$SOM| BBS: CYBERLM Conference: 12,GoodCookin Number: 362 Reply-to: 0 Private: No Receipt: No ExHeader: No Date: 1994-02-04,01:44 From: LOIS FLACK To: ALL Subject: Valentine Recipe Flags: Here is an easy dessert recipe for that special dinner you may be planning for the 14th! .
Mole Poblano
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Servings: 6 Servings
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INGREDIENTS
3 Whole chicken breasts, split Boned and skinned
2 tb Vegetable oil
1 cn 15 oz tomato sauce
0.5 c Picante sauce
4 ts Cocoa, unsweetened
1 ts Ground cumin
1 ts Oregano leaves, crushed
0.5 ts Garlic salt Dash of gound cloves, Nutmeg and allspice
DIRECTIONS
Pound chicken to 1/2 inch thickness (if desired).
Lightly brown in oil in large skillet; drain.
Combine remaining ingredients and mix well.
Pour over chicken in skillet.
Bring to boil, reduce heat, cover and simmer gently for 10 minutes.
Remove chicken to serving platter and keep warm.
Cook and stir sauce until slightly thickened, about 5 minutes and spoon over chicken.
Modified from Pace Picante Sauce 40th Anniversary Recipe Collection by Loren Martin, Big Cabin, OK |OLX$SOM| BBS: CYBERLM Conference: 12,GoodCookin Number: 362 Reply-to: 0 Private: No Receipt: No ExHeader: No Date: 1994-02-04,01:44 From: LOIS FLACK To: ALL Subject: Valentine Recipe Flags: Here is an easy dessert recipe for that special dinner you may be planning for the 14th! .
Sunday, June 25, 2006
Recipe of the day 25 June Loin Of Pork In Green Chili Sauce
Loin Of Pork In Green Chili Sauce
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Servings: 6 Servings
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INGREDIENTS
10 Tomatillos
2 tb Vegetable oil
0.5 lg Onion, finely chopped
2 cl Garlic, chopped
4 Serrano peppers, seeded and Chopped Salt to taste Pepper to taste
1 bn Cilantro, stemmed and Chopped (reserve some sprigs For garnish
1 (14-oz) jar nopalito (cactus Pad strips), drained, rinsed Well and julienned or diced
1.5 lb Boneless pork loin, cut into 2-inch cubes Fresh chilis for garnish
DIRECTIONS
Cut an X on the bottom of each tomatillo and remove core.
Drop into boiling water briefly, 15 to 20 seconds; drain and peel off husks.
(If husks are hard to remove, drop tomatillos again into boiling water to cover, boiling about 1 minute, or until husks soften).
Quarter tomatillos and place in a blender.
Heat oil in a skillet over medium heat.
Add onion and garlic and saute until limp.
Add to blender, along with serranos, salt, pepper, chopped cilantro and nopalitos.
Process until mixture is coarsely ground.
Place pork in heavy pan or Dutch oven; add tomatillo mixture.
Bring to a boil, reduce heat, cover pan and simmer slowly until pork cuts easily with a fork, about 1 to 1-1/2 hours.
Serve garnished with cilantro sprigs and whole chilis.
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Servings: 6 Servings
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INGREDIENTS
10 Tomatillos
2 tb Vegetable oil
0.5 lg Onion, finely chopped
2 cl Garlic, chopped
4 Serrano peppers, seeded and Chopped Salt to taste Pepper to taste
1 bn Cilantro, stemmed and Chopped (reserve some sprigs For garnish
1 (14-oz) jar nopalito (cactus Pad strips), drained, rinsed Well and julienned or diced
1.5 lb Boneless pork loin, cut into 2-inch cubes Fresh chilis for garnish
DIRECTIONS
Cut an X on the bottom of each tomatillo and remove core.
Drop into boiling water briefly, 15 to 20 seconds; drain and peel off husks.
(If husks are hard to remove, drop tomatillos again into boiling water to cover, boiling about 1 minute, or until husks soften).
Quarter tomatillos and place in a blender.
Heat oil in a skillet over medium heat.
Add onion and garlic and saute until limp.
Add to blender, along with serranos, salt, pepper, chopped cilantro and nopalitos.
Process until mixture is coarsely ground.
Place pork in heavy pan or Dutch oven; add tomatillo mixture.
Bring to a boil, reduce heat, cover pan and simmer slowly until pork cuts easily with a fork, about 1 to 1-1/2 hours.
Serve garnished with cilantro sprigs and whole chilis.
Saturday, June 24, 2006
Recipe of the day 24 June - Bread Pudding With Bourbon Sauce
Recipe of the day 24 June
Bread Pudding With Bourbon Sauce
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Servings: 6 Servings
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INGREDIENTS
3 ea Eggs
1.5 c Sugar
1.5 ts Nutmeg
1.5 ts Vanilla extract
1.5 ts Ground cinnamon
0.25 c Unsalted butter
2 1/4 c Milk
0.5 c Raisins
0.5 c Chopped pecans
5 c Stale french bread cubed
1 ea Chopped apple
2 ea Eggs
2 c Icing sugar
0.5 lb Unsalted butter
0.25 c Bourbon whisky
DIRECTIONS
With an electric mixer, beat eggs until frothy (about 3 minutes).
Add sugar, nutmeg, vanilla and cinnamon, and beat until well blended.
In a sauce, heat the butter and milk until the butter melts (but do not allow it to boil).
In a large bowl, mix together raisins, pecans and bread cubes.
Combine the milk and egg mixtures, pour this over the bread and allow it to soak for 45 minutes.
Preheat oven to 350 degrees F.
Lightly grease individual ramekins or a large loaf pan.
Add the apple to the bread pudding, and spoon mixture into the baking container.
Place in oven immediately reduce heat 300 degrees F and bake for 40 minutes.
Increase heat to 425 degrees F and bake for another 15 minutes until nicely browned.
To make bourbon sauce, combine 2 eggs and icing sugar.
Melt butter in a double broiler, whisk in egg mixture and cook, stirring constantly, until sugar has melted and sauce has thickened slightly.
Allow to cool, and add bourbon.
Serve over bread pudding.
.
Bread Pudding With Bourbon Sauce
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Servings: 6 Servings
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INGREDIENTS
3 ea Eggs
1.5 c Sugar
1.5 ts Nutmeg
1.5 ts Vanilla extract
1.5 ts Ground cinnamon
0.25 c Unsalted butter
2 1/4 c Milk
0.5 c Raisins
0.5 c Chopped pecans
5 c Stale french bread cubed
1 ea Chopped apple
2 ea Eggs
2 c Icing sugar
0.5 lb Unsalted butter
0.25 c Bourbon whisky
DIRECTIONS
With an electric mixer, beat eggs until frothy (about 3 minutes).
Add sugar, nutmeg, vanilla and cinnamon, and beat until well blended.
In a sauce, heat the butter and milk until the butter melts (but do not allow it to boil).
In a large bowl, mix together raisins, pecans and bread cubes.
Combine the milk and egg mixtures, pour this over the bread and allow it to soak for 45 minutes.
Preheat oven to 350 degrees F.
Lightly grease individual ramekins or a large loaf pan.
Add the apple to the bread pudding, and spoon mixture into the baking container.
Place in oven immediately reduce heat 300 degrees F and bake for 40 minutes.
Increase heat to 425 degrees F and bake for another 15 minutes until nicely browned.
To make bourbon sauce, combine 2 eggs and icing sugar.
Melt butter in a double broiler, whisk in egg mixture and cook, stirring constantly, until sugar has melted and sauce has thickened slightly.
Allow to cool, and add bourbon.
Serve over bread pudding.
.
Friday, June 23, 2006
Recipe of the day 23 June - Liver in Mustard Sauce
Recipe of the day 23 June
Liver In Mustard Sauce
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Servings: 4 Servings
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Ingredients
1 x Salt
1 x Ground red cayenne pepper
4 ea Slices liver 1/2 - 3/4"thick
1 x Oleo (margarine)
1 c Shallots, chopped
1 c Dry white wine
1 tb Creole or poupon mustard
Directions
Salt and pepper liver.
Saute over medium to high heat in the margarine (oleo).
Remove liver and keep warm.
Pour off some of melted oleo.
In what is left, saute shallots until clear or tender.
Add white wine.
Bring to boil.
Add mustard and blend into mixture.
Stir and simmer for a few minutes.
Put liver on platter and pour sauce over it.
From Justin Wilson's "Outdoor Cooking with Inside Help" .
Liver In Mustard Sauce
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Servings: 4 Servings
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Ingredients
1 x Salt
1 x Ground red cayenne pepper
4 ea Slices liver 1/2 - 3/4"thick
1 x Oleo (margarine)
1 c Shallots, chopped
1 c Dry white wine
1 tb Creole or poupon mustard
Directions
Salt and pepper liver.
Saute over medium to high heat in the margarine (oleo).
Remove liver and keep warm.
Pour off some of melted oleo.
In what is left, saute shallots until clear or tender.
Add white wine.
Bring to boil.
Add mustard and blend into mixture.
Stir and simmer for a few minutes.
Put liver on platter and pour sauce over it.
From Justin Wilson's "Outdoor Cooking with Inside Help" .
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