How To make Croaker Croquettes One
2 c Fish, flaked, cooked
1 t Lemon juice
1 T Onion, finely minced
1 T Pimiento, finely minced
1 T Green pepper, finely minced
1 c Thick white sauce
1 x Seasoning to taste
Mix mixture thoroughly. Shape into balls or patties dip in egg prepared as for fillets, then in crumbs, and fry in deep fat at 365 degrees F. Serve with tomato sauce. Generalized recipe made specific for Croakers Source: FISHES AND FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33
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The Easiest Cabbage Rice (Low Carb, Keto-Friendly)
Cabbage rice is a quick, easy, and savory side dish and is a great alternative to cauliflower rice with only 7 net carbs! You can easily double it up for a full, satisfying and nutritious meal.
Get the printable recipe and nutritional info: ????????
✅ INGREDIENTS
- 1/2 cabbage medium
- 2 tbsp olive oil
- 1 red bell pepper
- 1 bunch, scallions
- 1/2 tbsp bouillon powder
- 1/2 tsp salt to taste
- 1 tsp black pepper
✅ INSTRUCTIONS
- Wash the cabbage and pat dry.
- Chop the cabbage and place it in the food processor.
- Use the chop/pulse function to shred it into smaller pieces.
- Chop the red bell pepper and scallions.
- Heat the olive oil in a large skillet, then add the bell pepper and scallions and stir for a minute or two on medium-low heat.
- Add the cabbage, salt, black pepper, and bouillon powder and stir till it begins to soften.
- Stir and leave on medium heat for 5 minutes.
- Serve and enjoy!
Food processor used:
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Low Carb Africa is where you’ll find mouthwatering African-inspired low carb and keto recipes. Anyone can easily make these recipes, no matter where you live, and the vast majority of ingredients can be found in your local grocery store or online on Amazon. Lose weight on the keto diet without giving up the flavors you love!
How to make salted cod
Salt cod is very popular in Europe, especially France, Italy, Portugal and Spain where amongst many things it is made into the famous dish Cod brandade. Traditionally, it was made by salting the cod and leaving it out to dry in the sun and the wind, but refrigeration has modernised the process. Salting the fish draws out moisture, preserving the fish and giving it a much longer shelf life, making it a cost-effective way of preserving a much needed protein in the days before fridges and freezers. Although we are now fully equipped with modern technology, people still eat salt cod for its unique flavour and texture.
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CROAKER FISH AND ASSORTED MEAT STEW
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