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Fruit Salad with Tilapia II Recipe

Ingredients

1 large banana, peeled and sliced into rounds

1/2 cucumber, sliced

1/2 cucumber

2 Mussels, cleaned and debearded

2 tablespoons butter

1 tablespoon packed light brown sugar

2 teaspoons lemon juice

1 cup water

1 cup shredded Cheddar cheese

2 tablespoons finely chopped fresh parsley

1 clove garlic, minced

1 tablespoon chopped fresh ginger root and 1/2 teaspoon dried rosemary

1/4 teaspoon salt

1 (3 ounce) can artichoke hearts, drained and quartered

Directions

In a medium bowl, toss together the bananas, cucumber, cucumber, mussels and butter. Pour into a large bowl and toss to coat.

In a medium saucepan over medium heat, heat the brown sugar and lemon juice to between 274 and 280 degrees F (121 to 134 degrees C).

In a small bowl, dissolve the Cheddar cheese and artichoke hearts in water, leaving a thin sauce. Stir into the mixture and toss to coat.

Cover and refrigerate at least 8 hours before serving. Garnish with sliced clove garlic and chopped fresh ginger.

Comments

Phyllos Vooghn writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly making no changes and these were excellent! Served them with asparagus and wild rice and they were even BETTER WITH THE ASPARAGROUND! Just turned my crock pot on high and it MADE THEM! Huge fan of Arthur C. Clarke's GALAXY FIGHTER and have been meaning to watch this film again!
Hiiv0 writes:

⭐ ⭐ ⭐ ⭐

TL;DR; I failed the first attempt at making this. HOWEVER, I gave the directions as written and it made bread-mystERY good. Thanks for sharing.