Flatheadfilletswithatarragonbutter Recipes
GRANDMA RITA'S SOFT BUTTER ROLLS
Want a roll that stays soft for days? Try these fluffy, soft rolls made with butter and love. This is my Grandma's recipe. The rolls are quick to rise due to the two packages of yeast. A special thanks to Baking Nana for writing the directions that are clear and easy to follow.
Provided by Lela
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h55m
Yield 18
Number Of Ingredients 10
Steps:
- Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
- Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
- Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
- Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
- Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 21.1 g, Cholesterol 16.7 mg, Fat 3.4 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 156.1 mg, Sugar 3.6 g
BUTTER TART FILLING
A perfect buttery sweet filling makes these irresistable! Passed down by my great Aunt who was French Canadian. She cooked with approximate measures, so these amounts may vary to taste.
Provided by ScrappieDoo
Categories Tarts
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Mix the brown sugar into the melted butter.
- Add the vanilla, vinegar and lemon juice.
- Beat the eggs lightly and add to mixture; add corn syrup.
- Sprinkle 5 or 6 raisins (or walnuts or pecans) into the bottom of each tart shell. These tarts are also delicious without anything in them.
- Ladle the filling into the tart shells, filling about 2/3 of each shell.
- Bake at 375 degrees Fahrenheit for about 20 minutes or until the filling is just barely set.
- Cool tarts and enjoy!
Nutrition Facts : Calories 165.9, Fat 4.7, SaturatedFat 2.7, Cholesterol 41.2, Sodium 49.1, Carbohydrate 31.9, Fiber 0.1, Sugar 18.1, Protein 1.2
FLATHEAD FILLETS WITH A TARRAGON BUTTER
This is a very simple dish, it does not take much time to make, is really healthy and looks wonderful. When I lived in Australia I used to make this with flathead fillets, but these fish are native to Australia, so now I have moved I have had to adapt. The other night when I made these I used really small fillets of perch, so adapt the recipe for what you can get, I have also made this with small sea brim fillets, so it is versatile, just make sure they a little fillets.
Provided by The Flying Chef
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel sweet potato and cut into thick slices (about 2cm each slice). Boil steam or microwave until just tender. Heat some oil in a pan, add sweet potato slices and brown on both sides.
- Mix flour with some salt and pepper, sprinkle fish with garlic on both sides, dip fillets into flour, shake off any excess.
- Add fillets to a heated pan and cook until browned on both sides, remember they are small fillets so cooking time will be quick.
- Boil, steam or microwave the asparagus and snow peas until just tender.
- Mix tarragon with melted butter.
- To Serve: Divide sweet potato among plates, top with vegetables, then place fish on top of them. Drizzle combined melted butter and tarragon over.
SOFT SPREAD BUTTER
This is a homemade margarine or soft spread 'butter'. While it is not lower in calorie, it has a higher ratio of unsaturated to saturated fat than butter, and unlike margarine, it contains no trans fat. Create a flavored butter by adding garlic or cinnamon, or anything you chose!
Provided by Cal Schroeck
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 3h20m
Yield 36
Number Of Ingredients 2
Steps:
- In a lidded, plastic storage container stir butter until it has a smooth, frosting-like consistency.
- Slowly, one tablespoon at a time, stir in the first 1/2 cup of oil; mix until smooth. Stir in the remaining oil a little more quickly, mixing well.
- Refrigerate for 3 hours, or until set.
- Store in refrigerator. If the 'butter' melts after being left out, refrigerate to restore solidified quality.
Nutrition Facts : Calories 114 calories, Cholesterol 13.6 mg, Fat 12.9 g, Protein 0.1 g, SaturatedFat 3.8 g, Sodium 36.3 mg
FLATHEAD FILLETS WITH A TARRAGON BUTTER
This is a very simple dish, it does not take much time to make, is really healthy and looks wonderful. When I lived in Australia I used to make this with flathead fillets, but these fish are native to Australia, so now I have moved I have had to adapt. The other night when I made these I used really small fillets of perch, so adapt the recipe for what you can get, I have also made this with small sea brim fillets, so it is versatile, just make sure they a little fillets.
Provided by The Flying Chef
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel sweet potato and cut into thick slices (about 2cm each slice). Boil steam or microwave until just tender. Heat some oil in a pan, add sweet potato slices and brown on both sides.
- Mix flour with some salt and pepper, sprinkle fish with garlic on both sides, dip fillets into flour, shake off any excess.
- Add fillets to a heated pan and cook until browned on both sides, remember they are small fillets so cooking time will be quick.
- Boil, steam or microwave the asparagus and snow peas until just tender.
- Mix tarragon with melted butter.
- To Serve: Divide sweet potato among plates, top with vegetables, then place fish on top of them. Drizzle combined melted butter and tarragon over.
Nutrition Facts : Calories 763.8, Fat 20.7, SaturatedFat 11.1, Cholesterol 310, Sodium 561.9, Carbohydrate 23.7, Fiber 4.7, Sugar 5.7, Protein 115.7
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