47636 basil coated sturgeon eggplant Recipes

eggplants, peeled and cut in 1/2 inch slices, salt , to taste, flour , for coating the eggplant slices, olive oil, mozzarella cheese or 8 oz monterey jack cheese, sliced, parmesan cheese (fresh is better ), olive oil, onion, finely chopped, basil, finely cut, sugar, canned tomatoes, chopped and undrained, salt, canned tomato sauce, pepper , to taste

whole milk ricotta cheese, olive oil , to coat pans, eggplants, peeled, eggs, salt & freshly ground black pepper, all-purpose flour , for dredging, seasoned bread crumbs, garlic cloves, finely chopped if you have time try a whole bulb of roasted, grated romano cheese or 3/4 cup parmesan cheese, chopped fresh basil, chopped fresh parsley, jarred tomato sauce, shredded mozzarella cheese

eggplants, salt, olive oil, onion, chopped fine, garlic clove, chopped, tomato, chopped , with juice, fresh basil leaves, all-purpose flour, for coating, olive oil, for frying, parmesan cheese, freshly grated, mozzarella cheese, sliced thin, salt, pepper

eggplants, halved, couscous, garbanzo beans, drained, tomatoes or 1 1/4 cups grape , halved, plain yogurt, feta cheese, crumbled, raisins, dried basil, crumbled or 1/4 cup fresh basil, minced, salt, black pepper, pine nuts or 2 tbsp toasted slivered almonds, olive oil or 2 tbsp peanut oil

eggplant (1lb), cooked polenta, olive oil flavored cooking spray, onion, peeled and chopped (8oz), garlic cloves, peeled, minced, fresh basil leaves or 2 tsp dried basil, tomato puree, salt and pepper, shredded part-skim mozzarella cheese (6-oz), parmesan cheese, fresh rosemary (optional)

eggplant, extra virgin olive oil, onion, chopped, garlic cloves, minced, tomatoes with basil, crushed, fresh basil, breadcrumbs, dried oregano, dried thyme, divided, eggs, whole milk, parmigiano-reggiano cheese, grated, fresh mozzarella balls, sliced, all-purpose flour , for dredging, kosher salt, fresh ground black pepper, vegetable oil, for frying

eggplant (approx 1 lb), garlic cloves, peeled, soy sauce , to taste, fresh tomato, chopped, dried basil, crushed, olive oil, lemon juice, minced green onions, minced fresh parsley, chopped fresh basil

olive oil, divided, sweet onion, halved and cut into 1/4-inch slices, coarse salt, divided, sherry vinegar, loosely packed fresh basil leaves, chopped, freshly ground pepper, divided, thick) sturgeon or swordfish steaks (about 1 1/2 lb), eggplant, unpeeled and cut crosswise in 1-inch slices, dried-tomato tapenade, garnish: fresh basil sprigs

eggplant , about 3 1/2 inches in diameter and not too tapered, trimmed, kosher or sea salt, boiled ham, gruyere or munster cheese, all purpose flour , for coating the eggplant, eggs , beaten in a shallow bowl, olive oil, for frying

sturgeon fillets (6-8 oz), ground coriander, salt and pepper, oil

whole milk ricotta, olive oil , to coat pans, eggplants, eggs, salt and freshly ground black pepper, all-purpose flour , for dredging, frozen spinach, thawed and strained, garlic cloves, finely chopped, grated romano or parmesan, jarred tomato sauce, shredded mozzarella

dried basil, dried oregano, eggplant peeled and thinly sliced, eggs, beaten, italian seasoned bread crumbs, mozz cheese shredded, parmesan cheese shredded, spaghetti sauce divided

sturgeon fillets (6 to 7 oz), minced fresh garlic, olive oil, fresh coarse ground black pepper, kosher salt or 1 pinch sea salt, button mushroom (sliced ), shiitake mushroom (sliced ), oyster mushroom (sliced ), shallot (sliced ), extra virgin olive oil, butter, fresh thyme, chicken or 1/4 cup vegetable stock (canned), dry white wine, salt & fresh ground pepper

sturgeon fillet, cleaned, sour cream, tomatoes, cut in chunks, onion, sliced, spring onion, sliced, cucumbers, in large chunks, lemon, sliced, pomegranate juice, sumac, pepper, salt

sturgeon fillets, gutted and scaled (catfish can be substituted, be careful of small bones), vinegar, water, butter, flour, currants, raisins, almonds, chopped, nutmeg, white wine, lemon juice, egg yolks, sugar

sturgeon fillets, totaling about 2 lb, skinless, chicken consomme, cream, white polenta, salt and freshly ground black pepper, lemon juice, fig puree, olive oil , to taste, langoustine carcasses, carrot, roughly chopped, onion, roughly chopped, parsley sprigs, to taste, thyme , to taste, bay leaf , to taste, star anise , to taste, water, powdered licorice, cream, artichokes, lemon juice, carrots, shallots, zucchini, red bell peppers, country ham, olive oil, chopped up artichoke hearts (from above), fresh chives , to taste, using a nonstick skillet , caramelize the sturgeon fillets. set aside., this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

sturgeon fillet, cut into 2 pieces, minced garlic, sliced onion, fresh chopped rosemary, dry-cured or brine-cured olives, pitted, capers, dry white wine, fresh tomato sauce (or a very good canned 1), olive oil

eggplants , cut into 1/4-inch slices lengthwise, olive oil, salt and freshly ground black pepper, tomato sauce , recipe follows, fresh cavatelli pasta, ball fresh mozzarella, chopped, grated pecorino, plus extra, for sprinkling on top, basil chiffonade , plus basil leaves, for garnish, special equipment : 6 (5-by 2-inch) ceramic souffle dishes, chopped onion, chopped carrot, chopped celery, garlic cloves, minced, dried basil, crumbled, bay leaf, salt and freshly ground black pepper, olive oil, tomato paste, whole italian tomatoes, drained , reserving juice, and chopped into 1/4 to 1/2-inch pieces