Orange Lake Amandine Recipe




Orange Lake Amandine Ingredients

1/2 cup almonds, slivered, blanched
1/4 cup butter (or marg.), melted
12 large bass (or trout) fillets
1 salt, to taste
1 pepper, to taste
1 thyme leaves, to taste
1 milk
1 flour, all-purpose
1/2 cup vegetable oil
2 tsp parsley, chopped
1 lemon wedges, opt.

A Recipe for
Orange Lake Amandine

 

The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive.

William Ralph Inge



Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.




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Robert Frost


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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.


This is a recipe for Orange Lake Amandine from the recipe cookbook of Recipes-to-go (Fruit)


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Orange Lake Amandine recipe - a tasty recipe for you to add to your collection!

Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.




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English Saying



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Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm.

Ambrose Bierce



Orange Lake Amandine

The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them.

Ralph Waldo Emerson






Orange Lake Amandine Directions

Saute almonds in butter until golden brown; set aside.

Sprinkle fillets with salt, pepper, and thyme; dip in milk, and
dredge in flour. Fry fillets in hot oil over medium heat until
golden brown on both sides. Drain on paper towels. Remove to serving
dish; sprinkle with almonds and parsley. Garnish with lemon wedges,
if desired.

SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by
Nancy Coleman.

Serves: 6

 

 

 

 

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Orange Lake Amandine Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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