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Post by liriodendron on Sept 29, 2010 10:08:55 GMT -5
All is well, Jay. My sister had surgery last week and I came out to take care of her and her family. I fly home on Saturday. My family needs me, too.
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Post by jspnrvr on Sept 29, 2010 20:07:17 GMT -5
Well all my best to your sister for a speedy recovery and to you for a safe trip home. I'm glad everything is under control.
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Post by BoatBabe on Mar 27, 2011 14:24:45 GMT -5
This is another recipe thread, just in case you were looking for something particular.
We also have the Man Food thread in Getting Creative that Mike started.
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Post by Gracie on Jan 5, 2014 21:57:49 GMT -5
Still reading threads. LOVE this one! I am going to try some of these recipes.
And I have a very very VERY simple fish recipe for anyone who eats fish.....
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Post by BoatBabe on Jan 9, 2014 10:28:08 GMT -5
Still reading threads. LOVE this one! I am going to try some of these recipes. And I have a very very VERY simple fish recipe for anyone who eats fish..... Fish eaters, here! [waiting patiently]
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Post by Gracie on Jan 9, 2014 12:47:25 GMT -5
Here you go!
1/2 cup Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery salt 2 pounds tilapia fillets (I used cod, because I like a thicker, meatier fish for this, although we do love tilapia!) DIRECTIONS: 1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. 2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. 3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
I've used freshly grated Parmesan and I've also used the stuff in the green canister; the fresh is better, because of the texture--it melts better, more creamy. But either TASTES just fine!
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Post by BoatBabe on Jan 10, 2014 0:19:24 GMT -5
That sounds wonderful! We'll have to try that as soon as my husband gets home.
Thanks, Gracie!
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Post by jspnrvr on Jan 11, 2014 9:42:59 GMT -5
Thanks for the revival Gracie. It's easy to forget all the different side trips and meanderings we've taken in the last ( Lordy!) eight years.
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Post by gailkate on Jan 17, 2014 6:30:17 GMT -5
By golly, I've had "real" friends for less time.
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Post by Gracie on Jan 17, 2014 11:12:28 GMT -5
I know, right? I love how long everyone's been connected here! And I love feeling as if I've come home again (I know...I should never have left.)
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