22467 catfish warm pan Recipes

king arthur unbleached all-purpose flour, grated parmesan cheese, cornmeal, paprika, salt, pepper, egg white, fat-free milk, catfish fillets (6 oz each)

paprika, onion powder, dried oregano, pepper, white pepper, dried thyme, cayenne pepper, catfish fillets (6 oz each), refrigerated butter-flavored spray

egg, lightly beaten, lemon juice, king arthur unbleached all-purpose flour, yellow cornmeal, garlic powder, salt, catfish fillets (6 oz each), canola oil

yellow cornmeal, cajun seasoning or blackening seasoning, dried thyme, dried basil, garlic powder, lemon-pepper seasoning, catfish fillets (6 oz each), paprika

seasoned pepper, chili powder, cayenne pepper, seasoned salt, catfish fillets (4 oz each), olive oil, divided, green onions, chopped, garlic cloves, minced, fat-free mayonnaise, french or kaiser rolls, split and toasted, romaine leaves

olive oil, lemon juice, dried thyme, chopped pecans, grated parmesan cheese, dry bread crumbs, dried parsley flakes, catfish fillets (6 oz each)

ripe avocado, peeled and cubed, reduced-fat mayonnaise, fresh cilantro leaves, lime juice, garlic salt, cornmeal, seafood seasoning, catfish fillets (6 oz each), canola oil, tomato, chopped

crabmeat, drained, flaked and cartilage removed or 1 cup imitation crabmeat, flaked, seasoned bread crumbs, shredded monterey jack cheese, butter, melted, mayonnaise, salt , optional, pepper, cayenne pepper, catfish or whitefish fillets (6 oz each), paprika

chopped onion, chopped celery, chopped green pepper, olive oil, diced tomatoes and green chilies, undrained, sliced fresh mushrooms, sliced ripe olives, drained, garlic powder, catfish fillets (6 oz each), grated parmesan cheese

chili sauce, ketchup, hot pepper sauce, lemon juice, divided, catfish fillets (6 oz each), lemon-pepper seasoning, salt, whole wheat bread, toasted, cooked bacon strips, lettuce leaves, tomato, red onion

i had input from several great friends who took their time to help in the search., on g, juels , tink, danadooley and magandab., cherylann from ez cooking, thanks to all for you time and help. jessica harlan a very busy person took time to research pans and sent me several emails, thank you for taking your time to help a stranger., magandab sent me a link on g for a pan at target and since i pass it often and by chance the day she sent her message on gr, i stopped and checked the pan made by calphalon., very heavy, straight sides so it would be easy to attach a candy thermometer and a glass lid with a dip lip with strainer capability., what an incredible pan for $60. why; i am able to put the butter and sugars into the pan and not worry about burning! i made toffee again last night and to really test it, set the temp 1 line about medium on the electric stove. i would stir about every 10 minutes and then do something else; well i was making a cheese cake while the toffee cooked. every time i checked, it was boiling up, stir and i could feel nothing sticking to the bottom and burning like my old copper bottom revere ware steel 3 quart pot., how great to not have to worry about the mixture burning. this is a 4 quart pot. just perfect for the amount of butter and sugar to boil and become a food that should be reserved for the gods., i placed a mat over the pot as it boiled as the cool air was affecting the rise in temperature. the notch in the side for pouring let me leave my bamboo spoon in pot, the thermometer clipped to the side. once the mix reached 285 i poured the mix into the pan and it was so cool to see how the very last bit slipped right out of the pan. this is a fantastic pot for making toffee and recommend without reservation the purchase of this pot by calphalon., double thanks to magandab for sending me to my perfect candy pan. eating my toffee makes see s toffee-ettes taste like dirt, this is the link magandab sent me, http://www.target.com/kitchen-essentials-calphalon-hard-anodized-straining/dp/b000jm34km/qid =1234998462/ref=br_1_4/192-4549105-5227516 ie=utf8&node=11082001&frombrowse=1&rh=&page=1

cubes peeled celery root, cubes peeled parsnips, cubes peeled russet potato, coarse kosher salt, half and half, warm, reserved pink-peppercorn butter (from pan-seared strip steak recipe ; optional)

baking potato, about 9 oz (peeled and quartered ), unbleached all-purpose flour (17 1/2 oz), instant yeast, salt, warm water (about 110 degrees ), extra virgin olive oil , plus, extra virgin olive oil , for oiling the bowl, tomato sauce (your favorite homemade or store-bought ), pesto sauce (your favorite home made or store bought), chicken sausage (or seasoned cooked chicken cut into bit sized pieces), sun-dried tomato, chopped, onion (your favorite kind, raw or sauteed, chopped or strips), ricotta cheese, shredded mozzarella cheese, toasted pine nuts, hot pepper flakes , to taste

milk, scalded, butter , cut into pieces, active dry yeast, sugar, warm water (105 - 115), eggs, lightly beaten, salt, all-purpose flour, butter, melted

flour, active dry yeast, salt, warm water, vegetable oil, diced tomatoes, undrained, tomato paste, vegetable oil, salt, dried basil, oregano, marjoram, thyme, garlic powder, pepper, sliced pepperoni, shredded mozzarella cheese, grated parmesan cheese, grated romano cheese

bacon strips, soft bread crumbs, cream cheese, softened, lemon juice, divided, chopped onion, chopped celery, dried parsley flakes, dried thyme, pepper, divided, salt, catfish fillets (6 oz each)

active dry yeast, sugar, divided, sugar, divided, warm water (110 - 115 degrees ), butter, softened, shortening, salt, boiling water, eggs, all-purpose flour

active dry yeast, sugar, divided, sugar, divided, warm water, 110 - 115 degrees, divided, butter or 1/2 cup margarine, melted, eggs, instant nonfat dry milk powder, salt, all-purpose flour