ZIPLOCK BAG BOILING WATER RECIPES
SECRET FRIED HALIBUT RECIPE - FOOD.COM - RECIPES, FOOD ...
This is by far the BEST fried halibut I have EVER had! (That really says a lot being from Alaska you know hehe). Simple and delicious with a "secret" ingredient that will knock your socks off! Even my kids like it and they do not like fish at all. I find the perfect meal with this fish is "sticky rice" and creamed corn, but you decide for yourself!
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 6-8 six ounce peices, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut halibut into portion size pieces (this will vary with every family); set aside.
- In gallon ziplock bag combine all dry ingredients; seal bag and shake to mix. Add halibut pieces to dry ingredients and shake thoroughly again.
- In small bowl combine mayonnaise and mustard; mix thoroughly (secret ingredient!).
- Add some oil to skillet over med heat until oil begins to ripple. You will need to add more oil in small amounts at a time throughout cooking.
- Add halibut a few pieces at a time to skillet until full. DO NOT OVERLAP FISH. Cook until just beginning to brown on bottom side and flip. Once turned, lightly baste browned side of fish with mayonnaise mixture. Turn fish once more and repeat basting. The key to this step is to re brown basted sides of fish before removing from pan. The pieces should turn a deep brown (not black but close). That is when you know they are done.
- Serve while still hot. (May be kept in warm oven until all fish is done).
Nutrition Facts : Calories 526.9, FatContent 31, SaturatedFatContent 4.2, CholesterolContent 7.6, SodiumContent 252.9, CarbohydrateContent 55.4, FiberContent 2, SugarContent 2.1, ProteinContent 7
PRETZEL JELLO SALAD RECIPE - FOOD.COM - FOOD.COM - RECIP…
I got this recipe from a friend Lynn when we hosted a BBQ for our families (we shared an apartment a few years after college). My family loved this recipe. It's perfect for summer and eating outside, but wait to bring it out into the heat until you are ready to eat.
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Place pretzels in ziplock bag and crush into small pieces using rolling pin. Measure pretzels after crushing.
- Mix together pretzels, 3 tbsp sugar, and butter.
- Pat pretzel mixture into a 9 x 11 pan and bake for 10 minutes.
- When the crust is cool, mix cream cheese, 3/4 cup sugar and Cool Whip together and spread on crust.
- Bring 2 cups water to a boil and stir in strawberry Jello. Add cold water and mix well.
- Add strawberries.
- Let mixture set until slightly thickened, then pour over cream cheese mixture.
- Refrigerate until jello is firm.
Nutrition Facts : Calories 444.5, FatContent 20.1, SaturatedFatContent 13.6, CholesterolContent 34.4, SodiumContent 591.4, CarbohydrateContent 62.2, FiberContent 1.9, SugarContent 38.2, ProteinContent 6.5
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SIX-MINUTE BAILEYS CHEESECAKE | CHRISTMAS DESSERT RECIPE
From thehappyfoodie.co.uk
Total Time 6 minutes
Prep: Grease and line a 20cm-round cake tin (springform is best – the ones with cliptogether sides that come away from the base) with greaseproof paper. You’ll also need a rolling pin, an electric whisk, if you have one, and a potato peeler or grater for curling the chocolate.
Put the biscuits in a large bowl and bash them with the end of a rolling pin until they turn to crumbs – a few larger chunks are fine. (You can also do this in a food processor, or place in a ziplock bag before bashing to prevent mess.)
Add the melted butter and stir until the mixture has the consistency of wet sand. Tip this into the base of the tin and press it down, then chill in the freezer.
Put the cream cheese in a bowl and lightly whip it until it’s smooth. Sieve in the icing sugar, add the Baileys and stir until combined.
In a separate bowl, whip the cream to soft peaks using the electric whisk. Fold this into the cream cheese mixture, then mix in the 90g chopped chocolate.
Scrape the cheesecake topping on to the chilled biscuit base. Using a potato peeler or a grater, grate shards of the remaining dark chocolate over the top of the cheesecake, before transferring it to the freezer to chill for at least 2 hours.
Serve frozen (or slightly defrosted if you prefer), topped with more whipped cream and a shot of Baileys on the side. To get the cheesecake out of the tin, run a sharp knife, dipped in boiling water, around the inside edge before unclipping the sides.
It should keep for 1 to 2 months in the freezer, wrapped
SIX-MINUTE BAILEYS CHEESECAKE | CHRISTMAS DESSERT RECIPE
From thehappyfoodie.co.uk
Total Time 6 minutes
Prep: Grease and line a 20cm-round cake tin (springform is best – the ones with cliptogether sides that come away from the base) with greaseproof paper. You’ll also need a rolling pin, an electric whisk, if you have one, and a potato peeler or grater for curling the chocolate.
Put the biscuits in a large bowl and bash them with the end of a rolling pin until they turn to crumbs – a few larger chunks are fine. (You can also do this in a food processor, or place in a ziplock bag before bashing to prevent mess.)
Add the melted butter and stir until the mixture has the consistency of wet sand. Tip this into the base of the tin and press it down, then chill in the freezer.
Put the cream cheese in a bowl and lightly whip it until it’s smooth. Sieve in the icing sugar, add the Baileys and stir until combined.
In a separate bowl, whip the cream to soft peaks using the electric whisk. Fold this into the cream cheese mixture, then mix in the 90g chopped chocolate.
Scrape the cheesecake topping on to the chilled biscuit base. Using a potato peeler or a grater, grate shards of the remaining dark chocolate over the top of the cheesecake, before transferring it to the freezer to chill for at least 2 hours.
Serve frozen (or slightly defrosted if you prefer), topped with more whipped cream and a shot of Baileys on the side. To get the cheesecake out of the tin, run a sharp knife, dipped in boiling water, around the inside edge before unclipping the sides.
It should keep for 1 to 2 months in the freezer, wrapped
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