![]() |
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Recipes (alt.food.recipes) An alternative recipe newsgroup. For the posting and sharing of recipes. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
|
|||
|
Baked Flounder Barataria
4 tb Butter, divided 2 lb Flounder filets 1 ts Salt ½ ts Tabasco sauce 1 tb Paprika ¼ c Grated cheddar cheese 1 c Sour cream ¼ c Fine bread crumbs Grease a 2 qt. baking dish with 1 ts. butter. Arrange fish filets in baking dish. Blend salt, Tabasco Sauce, paprika, and cheddar cheese into sour cream and spread over fish. Top with bread crumbs and dot with remaining 3 ts. butter. Bake uncovered at 350 F. for 30 min. or until fish flakes easily with fork. Yield: 4 to 6 servings. For more Cajun recipes: http://www.cajuncookingrecipes.com/cajun/cajun.htm http://www.neopets.com/refer.phtml?username=duckiewoman |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Boston Baked Beans | Dawn Starbird | Recipes (moderated) | 0 | 18-06-2004 12:29 PM |
| Meat baked in pastry | David Hare-Scott | General Cooking | 6 | 28-02-2004 12:25 AM |
| Baked Kibbe (3) Collection | Edoc | Recipes (moderated) | 0 | 19-02-2004 03:27 PM |
| Boston Baked Beans | stan@temple.edu | General Cooking | 2 | 19-01-2004 01:54 PM |
| Why egg in Twice Baked Potatoes? | Helen C. | General Cooking | 32 | 14-10-2003 04:20 PM |