this is using whole fish that have been skinned. You could use fillets but i like the presentation of whole catfish. i serve this on a bed of long grain and wild rice with mushrooms. simple, clean with no leftovers.
This is a dish that I've been making for 20 years. When I was in grade school I used to think I didn't like ribs, mainly because my dad just couldn't cook them properly. The secret is the marinating (something dad didn't do). It takes time but it is worth the effort. I use 2 BBQ grills when I do this. One to grill the meat on and the second to start and add fresh coals as needed.
This is an old farm recipe that uses molasses and honey instead of sugar, which gives a different flavor from store bought whole wheats. I use a touch more yeast to get a lighter texture, but I posted the original recipe amounts here. I add salt to 1 cup flour and add later in the steps to make sure I don't kill the yeast. I've also found that I usually use 7 cups at least for this. Hand kneading works best in my opinion. Scalding the milk comes from the days when milk was unpasturized. I still do this just because it's how I was taught. I don't think it has anything to do with the flavor of the finished bread. time to complete does not include rising times.
I've been making all different kinds of stuffing over the years and decided to mix two of my favorites with great results. Hope you like this as much as my family does. I cook the rice in chicken broth and a half stick of butter. I also use finely ground sea salt but regular table salt works just as well.
Growing up in a small town with a huge pecan tree in the back yard spawned all kinds of ways to use pecans. This is made with boneless breast about a 1/2 lb each. I've also used turkey for a change of taste. Just need to prep a little more stuffing as the breasts are bigger.
I got this recipe in an old baking book a long time ago. Thought I'd better post it before I lose it. Whenever I make this for fund raisers it goes faster than anything else. time does not include rising time.
a little oriental goes a long way. can be made with chicken or cornish hens but i really like duck. 5 spice powder i use is 1 tsp crushed anise seed, 1/4 tsp crushed fennel seed, 1/4 tsp pepper (black or szechwan), 1/8 tsp ground cloves. You can buy pre-made 5 spice but i like to make my own.