Halibut Fish & Chips with Market Street Tartar Sauce

Halibut Fish & Chips with Tartar Sauce Ingredients Join our site and get a 25% first-time- buyer coupon and then receive a VIP discount every month thereafter

4 large baking potatoes

Kosher salt

Canola oil, for frying Fried Halibut2 cups all-purpose flour Salt and freshly ground black pepper 3 large eggs, beaten 2 cups Panko bread crumbs 3 pounds halibut, cut into cubes Tartar Sauce 1 cup mayonnaise 2 tablespoons minced dill pickle or dill relish 2 tablespoons minced onion 1 tablespoon chopped parsley 1 tablespoon chopped capers 2 tablespoons caper juice juice of medium lemon teaspoon white pepper teaspoon salt 1 ounce buttermilk Directions Chips Peel and cut potatoes into 1/4 by 1/4-inch thick fries. Place fries in a large bowl of cold water. Heat oil in a large, straight sided pan or deep fryer to 325º. Drain fries in batches on paper towels. Fry each batch for 3 to 4 minutes until pale blonde and remove to a sheet pan lined with paper towels. Just before serving, increase the heat of the oil to 375º and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season with kosher salt. Fried Halibut Heat oil to 360º. Whisk together the flour, 1 teaspoon salt, and 1/2 teaspoon pepper in a pie plate. Dredge halibut in flour, shake off excess then dip in the eggs, and then coat evenly with Panko. Fry in batches until golden brown on both sides. Remove with a slotted spoon to a plate lined with paper towels. Transfer to a baking sheet and keep warm in the oven. Serve with Chips and Tartar Sauce. Tartar Sauce Combine all ingredients and refrigerate 30 minutes. Notes . Join our site and get a 25% first-time- buyer coupon and then receive a VIP discount every month thereafter

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SWEET AND SOUR SHRIMP RECIPE

This sweet and sour shrimp is nutritious, low in fat and calories and takes less than 30 minutes to prepare. Ingredients:

1 (3 1/2-ounce) bag boil-in-bag brown rice

8 ounces firm, light tofu

2 tablespoons cornstarch, divided

1/2 pound peeled, large shrimp (approximately 15 to 17 medium-sized shrimp)

1/4 cup fat-free, low-sodium chicken or vegetable broth

1/4 cup low-sodium soy sauce

2 tablespoons sugar

3 tablespoons rice vinegar

1 tablespoon chili paste with garlic

2 teaspoons dark sesame oil

2 teaspoons canola oil

1 cup chopped onion

1/2 cup chopped green bell pepper

1 tablespoon ground fresh ginger

1 (8-ounce) can pineapple chunks in juice, drained

Preparation: Cook rice according to package directions, omitting salt and fat; set aside. Place tofu between paper towels until barely moist; cut into 1/2-inch cubes. Combine tofu, one tablespoon cornstarch and shrimp. Combine remaining cornstarch, broth, soy sauce, sugar, vinegar and chili paste; set aside. Heat sesame oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; sauté for three minutes. Place shrimp mixture in a bowl. Heat canola oil in pan over medium-high heat. Add onion, bell pepper, ginger and pineapple to pan; sauté for two minutes. Add shrimp mixture; cook for one minute. Add broth mixture to pan; cook for one minute. Serve over rice. Nutritional Information: Amount per serving Cal Calories from fat: 19 percent Fat: 6.8 g Saturated fat: 1 g Monounsaturated fat: 2.7 g Polyunsaturated fat: 1.3 g Protein: 19.8 g Carbohydrate: 45.4 g Fiber: 4 g Cholesterol: 86 mg Iron: 2.7 mg Sodium: 681 mg Calcium: 89 mg The recipe yields four servings. Serving size is one cup of shrimp and half a cup of rice. Join our site and get a 25% first-time- buyer coupon and then receive a VIP discount every month thereafter

rUEBEN SANDWICH

Ingredients 3 tablespoons Thousand Island Dressing 2 (1/2-inch-thick) slices rye bread 1 1/2 ounces sliced Gruyère or Swiss cheese 1 cup sauerkraut, drained and squeezed of excess moisture 4 (1/4-inch-thick) slices pastrami or corned beef (about 4 ounces) 1 tablespoon unsalted butter, softened Instructions 1. Spread 1 tablespoon of the dressing on one piece of bread and top with half of the cheese, half of the sauerkraut, and all of the meat. Spread another tablespoon of the dressing over the meat and top with the remaining sauerkraut and cheese, in that order. 2. Spread the remaining tablespoon of dressing on the remaining piece of bread and place it on top of the cheese, dressing side down. Press firmly to close the sandwich, then evenly spread the butter on the outside of the sandwich. . 3 Heat a heavy-bottomed frying pan over medium heat, place the sandwich in the pan, and press down on the sandwich with a spatula. (Alternatively, you can cook the sandwich in a sandwich press.) Cook until the bread is crisp and golden brown, about 4 minutes. Flip and cook until the second side is golden brown, the cheese is melted, and the sandwich is warmed through, about 4 minutes more.

"Food Of The Future," 40 Years In The Making

Summary: Forty years ago, a first-class stamp cost a nickel, a new science fiction television show called "Star Trek" made its debut and a tasty topping began its crunchy history of enhancing salads, baked potatoes and Americans' cupboards. Forty years ago, a first-class stamp cost a nickel, a new science fiction television show called "Star Trek" made its debut and a tasty topping began its crunchy history of enhancing salads, baked potatoes and Americans' cupboards. General Mills first tested Bac-Os as a better-for-you alternative to bacon in select markets in 1965. Bit by bit, the product's popularity took off, and it was dubbed a "food of the future" in early television advertisements. Consumers enjoyed the convenient product's multipurpose use-a savory ingredient used to jazz up casseroles, salads, soups and other favorite dishes. This handy condiment helped home cooks streamline their kitchen prep and promised the smoke-cured, sizzling flavor of bacon without a splattering mess. "A jar of Bac-Os brought the flavor and texture of crisp bacon right to the family dinner table in a fraction of the time," says Maggie Gilbert, manager of the Betty Crocker Kitchens test kitchen. "Because they were considered superconvenient and required no refrigeration, they soon became a familiar ingredient in popular recipes of the day, such as holiday party dips, sweet-sour beans and twice-baked potatoes." The brand debuted in its first print advertising campaign in 1970. The product was featured in several new recipes from the Betty Crocker Kitchens in national magazines, such as Better Homes and Gardens and Family Circle. Shortly thereafter, General Mills extended the line to include Saus-Os and Pepr-Os, two new soy proteins with distinct flavor possibilities. Today, Bac-Os continues to appeal to consumers, particularly by offering added health benefits: They're made with the goodness of soy, are kosher and contain no MSG. They can also help consumers keep healthy eating in check, without tipping the scale on calories, fat, saturated fat or cholesterol. Happy Birthday, Bac-Os! Italian Spinach and Mushroom Salad This seasonal salad for special gatherings has extra crunch and a burst of added flavor. 1 package (10 oz.) fresh spinach leaves, rinsed and patted dry 1 package (8 oz.) sliced mushrooms 1 can (19 oz.) Progresso chick peas, drained and rinsed 1/3 cup Betty Crocker Bac-Os bacon flavor bits or chips 1/2 cup seasoned croutons 1/2 cup Italian dressing In large salad bowl, toss all ingredients except dressing. Just before serving, drizzle with dressing and toss gently. Makes 4 servings. Jars of a revolutionary new "food of the future" product appeared on grocers' shelves 40 years ago, offering busy consumers the bacon flavor they loved with a simple shake of the wrist.