Deliciousandsimplebakedsalmonwithfancysauce Recipes

Steps:

• Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.
• Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.

Steps:

• Fill a large heavy pot or high-sided skillet fitted with a deep-frying thermometer with 1 inch of oil and heat over medium-high heat to 360 degrees F.
• In a medium bowl, whisk together the all-purpose flour, oat flour, sugar, baking powder, salt and baking soda. In a separate small bowl or measuring cup, whisk together the buttermilk, egg and 2 tablespoons oil. Add the wet ingredients to the dry ingredients and stir to combine. Transfer the batter to a tall skinny glass or measuring cup (this step isn't completely necessary, but it will make coating the sausages easier).
• Working in batches of 3 or 4 sausages at a time, insert a lollipop or ice-pop stick into each sausage, pat off any excess moisture with a paper towel and dip into the pancake batter to fully coat, scraping off excess; it doesn't need to be a very thick coating, as the batter will puff up when frying. Carefully lower the entire thing (stick included) into the hot oil and fry until golden, 1 1/2 to 2 minutes. Use tongs to transfer to a paper towel or wire rack. Repeat with the remaining sausages. Cool slightly, then serve with maple syrup, if desired.
• To freeze, cool completely and then store in a ziptop bag in the freezer for up to 3 months. To reheat, wrap loosely in a paper towel and microwave until heated through, about 40 seconds. Let cool slightly and enjoy!

Steps:

• Sift flour, white sugar, soda, salt, baking powder, and spices into a large mixing bowl. Mix in 1/2 cup butter or margarine, buttermilk, and applesauce. Beat for 2 minutes with an electric mixer on medium speed. Beat in eggs. Fold in 3/4 cup chopped nuts. Pour batter into a greased and floured 9 x 13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 50 minutes.
• Mix confectioners' sugar, cream cheese, and vanilla until smooth. Melt 1/4 cup butter over medium heat, and add 1 cup chopped pecans. Keep stirring until browned. Stir cooled pecans into cream cheese mixture. Frost the cooled cake.

Steps:

• Preheat oven to 425. Lightly grease or spray a 13" x 9" (or larger) baking dish.
• Rinse fish filets and pat dry. Set them in a single layer in the prepared baking dish.
• In a small bowl, combine melted butter, lemon juice, garlic, sugar, pepper, thyme and parsley. Stir well. Pour evenly over fish filets.
• Sprinkle with the breadcrumbs.
• Bake at 425 for about 20 minutes or until filets are opaque and flakey.

Steps:

• Stir the vinegar and sugar together in a small saucepan over medium heat until the sugar dissolves completely, 7 to 10 minutes; add the salt, reduce heat to low, and simmer until the mixture thickens slightly, about 5 minutes. Remove from heat and stir the chili garlic sauce into the mixture. Allow to cool slightly before serving.

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Melt butter in a large saucepan over medium-high heat. Add minced garlic; saute until golden, about 30 seconds. Stir in cream cheese until smooth. Add milk; stir until there are no lumps. Lower heat to medium. Add 3/4 of the Parmesan cheese, parsley, Italian seasoning, 1/2 teaspoon salt, and black pepper. Simmer, stirring occasionally, until sauce is smooth, about 5 minutes. Remove from heat.
• Heat olive oil in a large skillet over low heat. Season chicken with 1/2 teaspoon salt and garlic powder on both sides. Cook chicken breasts until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cut chicken into 1/2-inch cubes.
• Preheat oven to 375 degrees F (190 degrees C).
• Butter bottom and sides of a 9x13-inch casserole dish. Cover bottom with a layer of pasta. Place half of the chicken cubes on top. Pour 1/2 of the sauce over the chicken. Repeat layering pasta, chicken, and sauce. Sprinkle top with remaining Parmesan cheese. Cover with aluminum foil.
• Bake in the preheated oven until sauce is bubbly, about 15 minutes. Remove aluminum foil and bake until cheese is golden, about 5 minutes more.

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Meanwhile, melt butter in a saucepan over medium heat and cook garlic for 1 minute. Whisk in flour until a paste forms. Pour in milk and cream, whisking continuously until smooth. Stir in 3/4 of the Parmigiano-Reggiano cheese and nutmeg. Add drained penne pasta and cooked chicken; stir to combine. Pour mixture into a casserole dish. Sprinkle with remaining cheese.
• Bake in the preheated oven until cheese is melted, 10 to 12 minutes.

Steps:

• preheat oven to 350 degrees.
• in an 8x8 glass baking dish add all ingredients to make the "sauce".
• with a wire whisk, combine all ingredients (the "sauce" will be kind of thick).
• place salmon in the glass dish, nicely coating both sides with the sauce before positioning for baking (you can spoon some of the extra sauce on the sides onto the top of the salmon, making a nice layer on top).
• bake for 18-20 minutes, depending on thickness of salmon.
• remove from oven and serve.
• Hope you enjoy this one!

Steps:

• pre-heat oven to 350.
• Grease a glass baking dish with olive oil.
• cut thick slices of onion, and slice the garlic the same.
• place salmon in dish, lay the slices of onion and garlic evenly over fish. any amount that suits you.
• top with salt and pepper to taste, and drizzle with more olive oil.
• bake for 20-25 min depending on how well done you like your fish, and how much your baking at once.
• enjoy!

Steps:

• If your salmon is frozen thaw it out, rinse, and pat dry. You can use a whole or half fish or steaks or fillets for this recipe.
• Lay a sheet of aluminum foil flat that is about 4" wider than the fish all the way around.
• Coat the aluminum foil with olive oil.
• Cut the lemon in to 1/4" slices and lay them down on the olive oil where the salmon will cover them.
• Sprinkle 1/3 to 1/2 the dill over the lemon.
• Sprinkle salt and pepper all over the salmon.
• Lay the salmon over the lemon and dill.
• If you have a whole fish oil the inner cavity and insert dill and lemon slices.
• Sprinkle dill then lay lemons on the top of the fish.
• Coat the inside of another sheet of aluminum foil the save size as the first with olive oil, put it over the top of the fish and seal the two pieces of foil all the way around.
• Place in a preheated grill or 400F oven and cook about 40 mins (for a whole fish) or until the internal temperature reaches 135F - a fork should easily be able to pierce the foil and through the fish when it is done.
• Remove top layer of foil, dill and lemons. Draw a knife down the back bone from front to tail. Slide the top fillet off the bones and place on a serving platter. Gently pull the spine with all the bones and tail off the lower fillet. Place the lower fillet on the serving platter without the dill and lemon. Enjoy! The fist is wonderful as is but may also be served with Hollandaise sauce.

Steps:

• Preheat the oven to 180ºC (350ºF).
• Spray a 29 cm ovenproof dish with non-stick spray Soak the fish fillets in 125 ml milk for a few minutes Drain the fish and season to taste with salt and pepper.
• Roll in the breadcrumbs.
• Arrange the fish fillets in the prepared dish.
• Sauté the onion, peppers and mushrooms in a little oil until tender and spoon over the fish.
• Blend the plain yoghurt and whisked egg and pour over the fish.
• Arrange the tomato slices on top and sprinkle with grated cheese.
• Bake for 45 minutes or until the egg mixture has set and is lightly browned on top.