PHO LOCK RECIPES

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BAKED POLLOCK RECIPE | ALLRECIPES



Baked Pollock Recipe | Allrecipes image

Easy baked fish with a creamy sauce.

Provided by Pokygirl

Categories     Seafood    Fish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 8

aluminum foil
nonstick cooking spray
6 (4 ounce) fillets pollock fillets
1 tablespoon chopped fresh herbs, or to taste
salt and ground black pepper to taste
? cup sour cream
¼ cup grated Parmesan cheese
2 tablespoons melted butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray it with cooking spray.
  • Season fish fillets with herbs, salt, and pepper. Place on the prepared baking sheet.
  • Mix sour cream, Parmesan cheese, and melted butter together in a small bowl. Apply sour cream mixture to each fillet.
  • Bake in preheated oven until fish flakes easily with a fork, 15 to 25 minutes.

Nutrition Facts : Calories 180.6 calories, CarbohydrateContent 0.7 g, CholesterolContent 99.3 mg, FatContent 8.6 g, ProteinContent 23.8 g, SaturatedFatContent 4.8 g, SodiumContent 208.2 mg, SugarContent 0.1 g

PRESSURE COOKER BEEF PHO RECIPE - NYT COOKING



Pressure Cooker Beef Pho Recipe - NYT Cooking image

An elegant, comforting bowl of pho usually requires blanching beef bones and then simmering them with spices for hours. Andrea Nguyen, a cookbook author who lives in drought-plagued California, wanted the same effect but in a recipe that used less water and less energy. This broth can be put together in less than an hour. It cooks in a standard stove-top pressure cooker for 20 minutes and in an electric pressure cooker for 30. “As much as I love to simmer a stockpot of beef pho for three hours,” Ms. Nguyen says, “it’s incredibly liberating to make a pretty good version for four people in about an hour."

Provided by Kim Severson

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 18

3 pounds beef knuckle, marrow or other soup bones
1 pound boneless beef brisket, chuck or cross-rib roast in one piece
4 ounces Fuji apple, about 1/2 of a medium-large apple
1 large yellow onion
2 ounces fresh ginger
2 1/2 pieces star anise
1 3-inch cinnamon or cassia stick
3 whole cloves
2 1/2 teaspoons fine sea salt
1 1/2 to 2 tablespoons fish sauce
Sugar, if desired
6 ounces beef steak, such as top or bottom sirloin, eye of round or London broil (optional)
12 ounces dried narrow rice sticks or pad Thai-style noodles
1/2 small yellow or red onion
2 slender green onions
1/4 cup chopped cilantro leaves
Black pepper
Optional add-ins: thinly sliced Fresno, Thai or serrano chile; a large handful of bean sprouts, mint sprigs or Thai basil; lime wedges

Steps:

  • Make the broth:
  • Prepare the bowls:

Nutrition Facts : @context http//schema.org, Calories 453, UnsaturatedFatContent 0 grams, CarbohydrateContent 73 grams, FatContent 14 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 0 grams, SodiumContent 245 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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An elegant, comforting bowl of pho usually requires blanching beef bones and then simmering them with spices for hours. Andrea Nguyen, a cookbook author who lives in drought-plagued California, wanted the same effect but in a recipe that used less water and less energy. This broth can be put together in less than an hour. It cooks in a standard stove-top pressure cooker for 20 minutes and in an electric pressure cooker for 30. “As much as I love to simmer a stockpot of beef pho for three hours,” Ms. Nguyen says, “it’s incredibly liberating to make a pretty good version for four people in about an hour."
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