01-07-2007, 01:30 PM
[cool][#0000ff]Here is my recipe for "Garlic Noodles...With Fish"[/#0000ff]
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[size 3][font "Times New Roman"]14 oz. Package Chinese egg noodles (thin) (regular noodles okay)[/font][/size]
[size 3][font "Times New Roman"]½ cube butter and 3 tablespoons olive oil (preheated together to melt butter)[/font][/size]
[size 3][font "Times New Roman"]1-2 tablespoons minced garlic (to taste)[/font][/size]
[size 3][font "Times New Roman"]Black pepper to taste (1-2 tsp)[/font][/size]
[size 3][font "Times New Roman"]Shrimp bouillon…2 cubes (salty…no additional salt needed)[/font][/size]
[size 3][font "Times New Roman"]¼ cup dried onion flakes[/font][/size]
[size 3][font "Times New Roman"]1 lb. uncooked fish fillets[/font][/size]
[font "Times New Roman"][size 3] [/size][/font]
[size 3][font "Times New Roman"]STEP BY STEP:[/font][/size] [ul] [li][size 3][font "Times New Roman"]Heat 2-3 quarts of water in a large soup pan.[/font][/size][/li] [li][size 3][font "Times New Roman"]Add shrimp bouillon, pepper and onion flakes.[/font][/size][/li] [li][size 3][font "Times New Roman"]Bring to a boil…allowing onions to hydrate and flavors to mix.[/font][/size][/li] [li][size 3][font "Times New Roman"]Add fish. Simmer until white and beginning to flake.[/font][/size][/li] [li][size 3][font "Times New Roman"]Remove fish to separate bowl. Keep covered and warm.[/font][/size][/li] [li][size 3][font "Times New Roman"]Add noodles to boiling water and reduce heat to a slow simmer.[/font][/size][/li] [li][size 3][font "Times New Roman"]Stir cooking noodles and test until they are “al dente”…softer if preferred.[/font][/size][/li] [li][size 3][font "Times New Roman"]Drain cooked noodles in strainer and quickly add back to pan.[/font][/size][/li] [li][size 3][font "Times New Roman"]Add cooked fish back into pan.[/font][/size][/li] [li][size 3][font "Times New Roman"]Pour butter/oil and garlic over noodles/fish and stir briskly.[/font][/size][/li] [li][size 3][font "Times New Roman"]Cover pan and allow to stand for a few minutes so flavors will blend.[/font][/size][/li] [li][size 3][font "Times New Roman"]Add additional seasonings to taste after serving.[/font][/size][/li][/ul]
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[#0000ff][/#0000ff]
[size 3][font "Times New Roman"]14 oz. Package Chinese egg noodles (thin) (regular noodles okay)[/font][/size]
[size 3][font "Times New Roman"]½ cube butter and 3 tablespoons olive oil (preheated together to melt butter)[/font][/size]
[size 3][font "Times New Roman"]1-2 tablespoons minced garlic (to taste)[/font][/size]
[size 3][font "Times New Roman"]Black pepper to taste (1-2 tsp)[/font][/size]
[size 3][font "Times New Roman"]Shrimp bouillon…2 cubes (salty…no additional salt needed)[/font][/size]
[size 3][font "Times New Roman"]¼ cup dried onion flakes[/font][/size]
[size 3][font "Times New Roman"]1 lb. uncooked fish fillets[/font][/size]
[font "Times New Roman"][size 3] [/size][/font]
[size 3][font "Times New Roman"]STEP BY STEP:[/font][/size] [ul] [li][size 3][font "Times New Roman"]Heat 2-3 quarts of water in a large soup pan.[/font][/size][/li] [li][size 3][font "Times New Roman"]Add shrimp bouillon, pepper and onion flakes.[/font][/size][/li] [li][size 3][font "Times New Roman"]Bring to a boil…allowing onions to hydrate and flavors to mix.[/font][/size][/li] [li][size 3][font "Times New Roman"]Add fish. Simmer until white and beginning to flake.[/font][/size][/li] [li][size 3][font "Times New Roman"]Remove fish to separate bowl. Keep covered and warm.[/font][/size][/li] [li][size 3][font "Times New Roman"]Add noodles to boiling water and reduce heat to a slow simmer.[/font][/size][/li] [li][size 3][font "Times New Roman"]Stir cooking noodles and test until they are “al dente”…softer if preferred.[/font][/size][/li] [li][size 3][font "Times New Roman"]Drain cooked noodles in strainer and quickly add back to pan.[/font][/size][/li] [li][size 3][font "Times New Roman"]Add cooked fish back into pan.[/font][/size][/li] [li][size 3][font "Times New Roman"]Pour butter/oil and garlic over noodles/fish and stir briskly.[/font][/size][/li] [li][size 3][font "Times New Roman"]Cover pan and allow to stand for a few minutes so flavors will blend.[/font][/size][/li] [li][size 3][font "Times New Roman"]Add additional seasonings to taste after serving.[/font][/size][/li][/ul]
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