| The French Gypsy slaps his forehead and states "Sacre bleu, it was not a bacon tree... it was a ham bush!" |
|
          
| |
|
|
|
|
|
#1778
by Diplomat Technician - 4/5/2004 1:09:18 PM
Ingredients
• 1 pound fresh or frozen skinless Torian fillets (3/4 inch thick)
• 1/4 cup fine dry bread crumbs
• 2 teaspoons snipped fresh dill or 1/2 teaspoon dried dillweed
• 1/4 teaspoon dried tarragon, crushed
• 1/4 teaspoon lemon-pepper seasoning
• 1/2 cup shredded cheddar cheese (2 ounces)
Directions
Thaw Torian, if frozen. Cut Torian fillets into 4 serving-size portions. Rinse Torian; pat dry with paper towels. Place Torian fillets in a shallow baking dish; set aside.
In a small bowl combine bread crumbs, dill, tarragon, and lemon-pepper seasoning. Spoon bread crumb mixture over Torian. Bake, uncovered, in a 400-degree F. oven for 20 to 25 minutes or until Torian flakes easily with a fork. Sprinkle with cheese; bake for 3 to 5 minutes more or until cheese melts. Makes 4 servings.
Nutritional Information
Nutritional facts per serving
calories: 195, total fat: 7g, saturated fat: 3g, cholesterol: 57mg, sodium: 252mg, carbohydrate: 5g, protein: 28g
[Message Edited]
    
| |
|
|
|
I like to put them in marinata sauce overnight before cooking them, the skin tastes better if you deep fry them. Crunchy!!!!
| |
|
|
|
Of course it is wierd. It is run by Canadians! 
  
| |
|
So Tech, do you have proper techniques for grilling Torian?
    
| |
|
|
|
|
|
| I had a recipe for BBQ Torian, you know what might be funis grilling a few Torian while still alive. |
|
I'm thinking rotisserie.
| |
|
|
|
Deep fry, that is the best way to cook them, you see the skin to turn into cracklings and they sound so crunchy!!!! with beer they are torialicious!!!!
| |
|
|
|
G.R.O.S.S. invented the concept of Torian Sushi long ago. That's an old dish. Same is true of Torian Escargot.
Now for barbeque, the Torian Slugs aren't fit. you want a good Arcean for that. MMMM MMMM delish. Ribs especially.
Now if you're deep fat frying, there's nothing like Kentucky Fried Drengin (also a G.R.O.S.S. innovation) Of course you knew they tasted like Chicken didn't you?
The Yor are good only for reprograming into kitchen appliances...
And on St. Patrick's day, there's nothing like Corned Altarian with Cabbage. Although Texas Altarian Brisket is good too. MMMMMMMMM
 
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
What happened????  
| |
|
|
|
|
|
|
So this means you think I am weird 
