Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

June 2018

Tilapia Recipes

Brownie Recipes

Creamy Fudgy Nutty Brownies

Creamy Fudgy Nutty Brownies Recipe
16 oz Unsweetened chocolate, chopp 1/2 c Magarine or butter 1 c All purpose flour 1/2 c Nuts, c...

read more

Bacalhau'A Bras Recipe

Bacalhau'A Bras recipe and other tilapia 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 Bacalhau'A Bras recipe  PDF



1 1/2 lb Bacalhau (dry weight)
1 1/2 lb Potatoes
1 1/2 c Olive oil
2 Garlic cloves, peeled
8 Eggs
Salt and amp pepper Fresh parsley, chopped Olive oil Tomatoes Lettuce Black olives
Soak the cod fish at least overnight, longer if possible. Carefully remove bones and pieces of skin. Peel and cut the potatoes in long, thick match sticks. Heat the olive oil in a large skillet, add the garlic cloves and fry till golden. Discard the garlic. Stir fry the flaked cod. Add the potato sticks, previously lightly fried in another skillet. Season with salt and pepper. Let cook for a while over a low fire and meanwhile beat the eggs in a bowl. Scramble over the cod and potatoes and let cook till everything is set together, Sprinkle with the chopped parsley, decorate with black olives, and serve surrounded by lettuce leaves and tomato slices. Variation: Bacalhau 'a Lisbonense': In the same skillet you first fried the potato sticks lightly fry 2 medium onions finely sliced. Add to the main skillet when you add the potatoes.

Bacalhau'A Bras recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
464 people have voted
Last Reviewed on 2018-06-21



Thursday, Jun 21 2018 Download & Print Bacalhau'A Bras recipe  PDF   Tilapia recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Crackling Cornbread Muffins

New Cooking Recipes

Cheesy Stuffed Chicken Breasts
Cheesy Stuffed Chicken Breasts Recipe


4 Skinless, boneless chicken breast halves (about 1 1/2 pounds) 1 1/2 c Coarsely shredded Monterey Jack cheese with Jalapeno peppers ( 8 ounces) 2 ts Dried oregano, crumbled 3/4 c Yellow cornmeal 1 tb Chili powder 1/3 c Flour 2 lg Eggs 1 c Vegetable oil Guacamole and/or salsa Place each chicken breast half between wa ed paper and pound very thin with a mallet or rolling pin to form a cutlet . Be careful not to pound holes in the meat. Place 1/3 cup cheese in center of each cutlet sprinkle with oregano. Fold sides over to seal cheese, then roll up. Hold in place...

Cooking Magazines: BBQ Chicken Recipes » June 2018   BBQ Chicken recipes RSS   New

Dish Of The Day

Sun Dance Chili

Sun Dance Chili Recipe
2 tb Lard 1 Onion 1/2 Celery stalk 1 Bell pepper(s) 1/2 c Mushrooms 3 lb Beef,coarse grind ...
read more

Category: » Mexican Recipes

View more dishes

>