Preview of Preparing Fish & Wild Game: The Complete Photo Guide to Cleaning and Cooking Your Wild Harvest PDF
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Extra info for Preparing Fish & Wild Game: The Complete Photo Guide to Cleaning and Cooking Your Wild Harvest
Pour marinade over fish. Seal bag. Refrigerate 1 half hours, turning bag over or 3 times. Set oven to broil and/or 550°F. Grease broiler pan. eliminate fish from marinade. Reserve marinade. manage fish on broiler pan; baste with marinade. Broil four to five inches from warmth for five mins; flip. Baste with last marinade. Broil until eventually fish flakes simply in heart, approximately five mins. consistent with Serving: energy: 463 • Protein: 30 g. • Carbohydrate: 2 g. • fats: 36. five g. • ldl cholesterol: eighty two mg. • Sodium: 157 mg. — Exchanges: four 1/4 lean meat, five fats fats Cat Mulligan fats CAT MULLIGAN three SLICES BACON, DICED three MEDIUM ONIONS, SLICED skinny 2 LBS. CATFISH FILLETS, minimize IN BITE-SIZED items 2 LBS. POTATOES, DICED 0.5 TEASPOON CELERY SEED 2 huge CARROTS, DICED 1/4 CUP DICED eco-friendly PEPPER 1 TABLESPOON SALT 2 TEASPOONS FRESHLY flooring BLACK PEPPER three CUPS BOILING WATER three 0.5 CUPS CHOPPED CANNED TOMATOES 2 TABLESPOONS clean PARSLEY, CHOPPED tremendous eight servings Sauté bacon in a deep kettle until eventually calmly browned; eliminate bacon bits and put aside. Sauté onion slices in bacon grease till delicate. Stir in fish, potatoes, celery seed, carrots, eco-friendly pepper, salt, black pepper and water. Simmer, coated, till greens are delicate, approximately half-hour. upload tomatoes and warmth via. Garnish with chopped parsley and bacon bits. in step with Serving: energy: 327 • Protein: 26 g. • Carbohydrate: 34 g. • fats: 10 g. • ldl cholesterol: seventy two mg. • Sodium: 1191 mg. — Exchanges: 1 1/4 starch, 2 1/4 lean meat, three vegetable, 0.5 fats CRAYFISH CREOLE 0.33 CUP SHORTENING 1/4 CUP ALL-PURPOSE FLOUR 1 CAN (28 ounces. ) entire TOMATOES, UNDRAINED AND chop up 1 CUP CHOPPED ONION 1 CUP SLICED eco-friendly ONIONS 1 CUP WATER 0.5 CUP CHOPPED eco-friendly PEPPER 0.5 CUP CHOPPED CELERY 1 TABLESPOON WORCESTERSHIRE SAUCE 2 CLOVES GARLIC, MINCED 1 TEASPOON scorching PEPPER SAUCE half TEASPOON SALT 1/4 TEASPOON PEPPER 1/8 TEASPOON CAYENNE 1 half to two LBS. STEAMED PEELED CRAYFISH TAILS four to six servings In 6-quart Dutch oven or stockpot, soften shortening over medium warmth. upload flour. prepare dinner for five to eight mins, stirring regularly, until eventually darkish golden brown. get rid of from warmth. upload closing components, other than crayfish. carry to a boil. decrease warmth to low. Simmer, coated, for half-hour. upload crayfish. cook dinner for four to six mins, or till mix is sizzling. Serve over sizzling cooked rice, if wanted. according to Serving: energy: 317 • Protein: 34 g. • Carbohydrate: 14 g. • fats: 14 g. • ldl cholesterol: 236 mg. • Sodium: 548 mg. — Exchanges: 1/4 starch, four lean meat, 2 vegetable, 0.5 fats Northwoods Minestrone NORTHWOODS MINESTRONE 2 TABLESPOONS OLIVE OIL half CUP SLICED eco-friendly ONIONS 0.5 CUP CHOPPED pink OR eco-friendly PEPPER 2 CANS (28 oz.. each one) complete TOMATOES, UNDRAINED AND chop up half CUP WATER 2 TEASPOONS SUGAR 1 TEASPOON ITALIAN HERB mix half TEASPOON SALT 1/4 TEASPOON GARLIC POWDER 1/8 TO 1/4 TEASPOON CAYENNE 1 0.5 LBS. WALLEYE OR different LEAN FISH FILLETS, dermis got rid of, reduce INTO 1 1/2-INCH items 1 CAN (15 half ounces. ) darkish crimson KIDNEY BEANS, RINSED AND tired 1 PKG. (9 ounces. ) FROZEN ITALIAN OR lower eco-friendly BEANS 1 CUP raw ROTINI 6 to eight servings In 6-quart Dutch oven or stockpot, warmth oil over medium-high warmth.