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February 2019

Healthy Snacks Recipes

Oatmeal Recipes

Stephanie's Cinnamon Rolls Cinnabons

Stephanie's Cinnamon Rolls Cinnabons Recipe
1/2 c Warm water 2 pk Dry yeast 1 sm (3 1/2 oz) pkg. instant vanilla pudding 2 c Milk 1/2 c Ma...

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Baked Stuffed Fish Ii Recipe

Baked Stuffed Fish Ii recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Baked Stuffed Fish Ii recipe  PDF


2 T Butter or margarine
1 md Onion, finely chopped
3/4 c Finely chopped green pepper
3 oz Can sliced mushrooms,
Broiled in butter, undrained 1 c Herb seasoned dressing
6 oz Pk frozen king crabmeat,
defrosted 3/4 c Chicken broth or clam juice
4 (8 ounce) whole trout
1. Lightly grease a shallow, heat resistant, non metallic baking
dish and set aside. 2. In a medium sized heat resistant, non metallic bowl heat butter in
Microwave Oven 30 seconds or until melted. Add chopped onion and green pepper. Heat, uncovered, in Microwave Oven 3 minutes or until onion and pepper are tender. 3. Add mushrooms, seasoned dressing and crabmeat. Toss to gently combine.
4. Add chicken broth or clam juice and stir to combine. Stuff
each fish with some of the mi ture. 5. Secure openings with string,toothpicks or small metal skewers.
6. place stuffed fish in prepared baking dish. Heat, covered with clear
plastic wrap, 10 minutes or until fish flakes easily with a fork. Let fish stand, covered, at room temperature 2 minutes to finish cooking.

Baked Stuffed Fish Ii recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
399 people have voted
Last Reviewed on 2019-02-23



Saturday, Feb 23 2019 Download & Print Baked Stuffed Fish Ii recipe  PDF   Healthy Snacks recipes RSS   Thumsb up

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1 pk Mint chocolate chips(10oz) 1/3 c Whipping cream 1/4 c Butter or margarine 1 pk Chocolate sprinkles(3oz) 1. Melt chips with whipping cream and butter in heavy, medium saucpan over low heat, stirring occasionally. Pour into pie pan. Refrigerate until mi ture is fudgy, but soft, about 2 hours. 2. Shape about 1 tablespoon of the mi ture into 1 1/4 inch ball. To shape, roll mi ture in your palms. Place ball on wa ed paper. 3. Place sprinkles in shallow bowl. 4. Roll balls in sprinkles, place in petit four or candy cases.( if coating mi ture won't stick because truffle has set...

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