PAN ASS RECIPES

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PAN-FRIED BASS RECIPE | MYRECIPES



Pan-Fried Bass Recipe | MyRecipes image

This crisp, crunchy fish has just a fraction of the fat - and none of the mess - of deep-fat frying. Serve with tartar sauce, white-and-wild rice, and steamed broccoli.

Provided by Karen Levin

Yield 4 servings (serving size: 1 fillet and 1 lemon wedge)

Number Of Ingredients 11

1 tablespoon all-purpose flour
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon water
1 large egg white
¼ cup seasoned breadcrumbs
2 tablespoons cornmeal
4 (6-ounce) bass fillets, skinned
2 teaspoons vegetable oil
1 teaspoon butter
4 lemon wedges

Steps:

  • Heat a large nonstick skillet over medium heat. Combine flour, salt, and pepper in a large zip-top plastic bag. Combine water and egg white in a shallow dish, stirring with a whisk. Combine breadcrumbs and cornmeal in another shallow dish, stirring with a whisk.
  • Working with 1 fillet at a time, place fish in bag; seal and shake to coat. Dip in egg white mixture, and dredge in breadcrumb mixture. Repeat procedure with remaining fillets, flour mixture, egg white mixture, and breadcrumb mixture.
  • Add vegetable oil and butter to pan; cook until butter melts. Add fillets to pan, and cook 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges.

Nutrition Facts : Calories 250 calories, CarbohydrateContent 10.9 g, CholesterolContent 139 mg, FatContent 7.5 g, FiberContent 0.9 g, ProteinContent 32.8 g, SaturatedFatContent 1.9 g, SodiumContent 485 mg

SEX IN A PAN - THE LUCKY 13 VERSION RECIPE - FOOD.COM



Sex in a Pan - the Lucky 13 Version Recipe - Food.com image

Yes, this is the thirteenth entry for this particular recipe, and yes, it is different from all the rest. This is one of the most requested desserts I have. Easy to put together, and ohhhhhh soooooo gooooood. (People actually make strange noises while eating it.) It will keep for a few days in the fridge, but only if you padlock the door. :) Cooking time does not include the time needed for chilling. NOTE: whipped cream is measured after it has been whipped.

Total Time 1 hours

Prep Time 35 minutes

Cook Time 25 minutes

Yield 15 serving(s)

Number Of Ingredients 12

1/2 cup butter, soft (margarine works very well)
3 teaspoons sugar
1 cup flour
1 cup pecans, coarsely chopped
8 ounces cream cheese, soft
1 cup icing sugar
2 cups whipped cream
1 (106 g) package chocolate instant pudding, 4 serving size
1 (106 g) package instant vanilla pudding, 4 serving size
2 cups milk
1 1/2 cups whipped cream
1 chocolate bar, grated

Steps:

  • Beat together the butter and sugar. Blend in flour, then stir in the chopped pecans.
  • Press mixture into a 9 x 13 pan. Bake for 25 minutes at 350*. Cool.
  • Combine cream cheese, and icing sugar. Add 2 cups whipped cream.
  • Pour this mixture over the crust.
  • Combine both pudding mixes with the milk. Pour over cheese mixture.
  • Ice with 1-1/2 cups whipped cream and sprinkle with grated chocolate.
  • Chill for at least 4 hours before serving.

Nutrition Facts : Calories 331.1, FatContent 21.1, SaturatedFatContent 10, CholesterolContent 48.1, SodiumContent 339.9, CarbohydrateContent 32.9, FiberContent 1.2, SugarContent 21.9, ProteinContent 4.2

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