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BASIC WAYS OF COOKING FISH
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abalone appetizer bacon baking dish bay leaf boil bread crumbs Broil broth butter Canadian Rule cayenne celery chopped parsley clams cornstarch crab crabmeat cup butter cup chopped cup dry cup finely chopped cup grated cup mayonnaise cup sliced cups cooked Drain fillets Fish Families fish fillets flatfish flesh flour fresh frozen garlic Garnish green onion green pepper inch of thickness ingredients lemon juice lemon wedges lettuce liquid lobster Low fat content Main Dishes mayonnaise melted butter Mild flavor milk minced minutes per inch mixture mushrooms mustard oregano oven oysters pan fry paper towels paprika Parmesan cheese parsley pepper to taste poaching recipe Remove rice salad salmon salt and pepper saucepan Saute scallops seafood servings shelled and deveined shellfish shrimp Simmer single layer soup Spoon Sprinkle squid steaks Stir tablespoons tail Tartar Sauce thickness see Canadian tilefish tomato trout Worcestershire sauce