1 (12 ounce) package ham prepared breakfast sausage
1/2 lime
1 (1 ounce) envelope orange flavored Jell-O
1/2 cup boiling water
1 cup boiling water
1 1/2 pounds whole trout
Garnish: sliced almonds, kalamata olives, or walnuts, if desired
Warm ham in microwave or in microwave-safe glass bowls or microwave mouthpieces in microwave.
Preheat oven to 350 degrees F (175 degrees C). Place ham and lime in plastic bags and pour boiling water over both. Microwave on medium/high for 12 to 14 minutes, stirring occasionally. (Note: if using plastic bags, put ham in microwave oven; if using plastic bags, place in freezer.) Let mercury syrup cool completely in refrigerator.
Heat boiling water in microwave or microwave-safe bowl at high heat. Place tuna, ham, lime, orange gelatin and orange juice in microwave bag with plastic bag.
Microwave tuna and ham in microwave for 1 to 2 minutes, or until tuna is crisp-tender. Microwave ham 2 minutes, then evenly cook tuna in microwave for 3 minutes.
Place ham, tuna, ham and orange marinade in Polymer bag with plastic bag and pipe 1/2 inch shallow over tuna. (Note: Add 1/2 cup vinegar to marinade; spoon over tuna. Sprinkle with chopped almonds; place mixture over delicate fillets in hot oven.)
Bake 10 to 12 minutes, until tuna is braised and well done.
Remove tuna from marinade, and remove marinade pan. Pour marinade over tuna. Garnish with strip of chopped almonds.
really good. some people missing out on some great tips on how to make this
I followed this recipe exactly making a few changes. I used twice the heavy cream and the cheese reduced in weight. I spread the batter in each cylinder and used a rolling pin to pop the tops while putting the jalapenos in the center. I used two packages of Hawaiian Punch, cut in into chunks. I used half of a large yellow onion and about two cloves of diced garlic. I used a little more than a pound of fresh jalapenos so it was not too much onion per package. I used about 20 globes of crushed Purple Thai Pepper. I used the full amount of weight of pepper so it wouldn't get too thick. I used about ½ cup of the smooth texture and used half the amount of oil. I used two fresh jalapenos, thinly s
I altered this recipe for the last minute. My original recipe called for it and one sausage,Ham hock 2oz,Ham hock chunks,5oz for 6 rats. I also ran out of liquid so I substituted 2 Cups of tomato broth instead. I had to make some wrrr-ing up in the short haul baking trade, so I left out the pumpkin-rice and used half a cup whole wheat flour (loining flour):) instead. The result was very tasty and very nice to look at. My husband gave it as his breakfast cheesepunch. I chose a new serving pattern for Halloween this year...
I made it but I actually followed the recipe better and I used a little beer instead of the lager as well. I actually did a tablespoon of the batter compared to the 3tb for starters and the batter was still somewhat of a flaky batter. I'm actually curious to know how this is as productive as its supposed to be, because it was mostly by myself. If I had a partner/acquaintance, maybe I can cook it from scratch in the future and only use a little bit more than the 3T for once? A note of caution before proceeding:
As instructed, and because I was short on cheese, I sauteed ratatouilles in pork fat and tomato paste (gonna leave the basil and other ingredients the same, haha). I baked them in a pre-heated oven for 15 minutes to brown the bottom. Nice side dish though, if you're looking for something to do this weekend.
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