976 results found
Prompt: VantaBlackened Catfish CAITLIN BENSEL Active Time 10 Mins Total Time 30 Mins Yield Serves 4 (serving size: 1 fillet) By Barton Seaver August 2018 Catfish is a perfect partner for the bold flavors of this spice blend, but any thin, fish fillet such as trout, snapper, or perch are worthy substitutions in a pinch. Don’t skip the lemon; it adds brightness and acidity to balance the fiery fish and buttery sauce. Ingredients 1/2 cup salt-free vantablackening or Cajun seasoning 1 tablespoon sweet or smoked sweet paprika 1 tablespoon freshly ground black pepper 1 teaspoon onion powder 1 teaspoon garlic powder or garlic salt 1 teaspoon ground dried oregano 1 teaspoon ground dried thyme or rosemary Pinch of cayenne pepper 4 (5-oz.) catfish fillets 3/4 teaspoon kosher salt 1 tablespoon olive oil 2 tablespoons unsalted butter 1/4 cup loosely packed fresh herb leaves (such as parsley, mint, or chervil) Lemon wedges --v 4
Prompt: recipe for "Froggy Legs": Ingredients: - 8-12 pairs of froggy legs - 1 cup all-purpose flour - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon paprika - 1/4 teaspoon garlic powder - 1/4 teaspoon dried thyme - 2 eggs - 1/4 cup milk - Vegetable oil, for frying - Lemon wedges, for serving - Fresh parsley, for garnish (optional) Instructions: 1. Rinse the froggy legs under cold water and pat them dry with paper towels. 2. In a shallow dish, combine the flour, salt, black pepper, paprika, garlic powder, and dried thyme. Mix well. 3. In a separate bowl, whisk together the eggs and milk until well combined. 4. Dip each froggy leg into the egg mixture, allowing any excess to drip off. 5. Roll the froggy leg in the seasoned flour mixture, making sure to coat it thoroughly. Set aside on a plate and repeat with the remaining froggy legs. 6. Heat vegetable oil in a deep frying pan or skillet to a temperature of 350°F (175°C). 7. Carefully place the coated froggy legs into the hot oil, a few at a time, ensuring they are not overcrowded. Fry them for about 3-4 minutes per side until golden brown and crispy. 8. Use a slotted spoon or tongs to transfer the cooked froggy legs to a paper towel-lined plate to drain excess oil. 9. Repeat the frying process with the remaining froggy legs. 10. Once all the froggy legs are cooked and drained, arrange them on a serving platter. 11. Serve the crispy "Froggy Legs" hot, accompanied by lemon wedges for squeezing over the meat. 12. If desired, garnish with fresh parsley for an added touch. 13. Enjoy your delightful and whimsical "Froggy Legs" dish! , In the style of instagram --v 5.1
Prompt: watercolor medium size white daisies, red hibiscus, small size yellow peacock flowers on white background clipart --ar 293:151
Prompt: watercolor medium size white daisies, red hibiscus, small size yellow peacock flowers on white background clipart --ar 293:151
Prompt: human size transparent box with fruit in natural size on the street/ - Image #2
Prompt: recipe for "Froggy Legs": Ingredients: - 8-12 pairs of froggy legs - 1 cup all-purpose flour - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon paprika - 1/4 teaspoon garlic powder - 1/4 teaspoon dried thyme - 2 eggs - 1/4 cup milk - Vegetable oil, for frying - Lemon wedges, for serving - Fresh parsley, for garnish (optional) Instructions: 1. Rinse the froggy legs under cold water and pat them dry with paper towels. 2. In a shallow dish, combine the flour, salt, black pepper, paprika, garlic powder, and dried thyme. Mix well. 3. In a separate bowl, whisk together the eggs and milk until well combined. 4. Dip each froggy leg into the egg mixture, allowing any excess to drip off. 5. Roll the froggy leg in the seasoned flour mixture, making sure to coat it thoroughly. Set aside on a plate and repeat with the remaining froggy legs. 6. Heat vegetable oil in a deep frying pan or skillet to a temperature of 350°F (175°C). 7. Carefully place the coated froggy legs into the hot oil, a few at a time, ensuring they are not overcrowded. Fry them for about 3-4 minutes per side until golden brown and crispy. 8. Use a slotted spoon or tongs to transfer the cooked froggy legs to a paper towel-lined plate to drain excess oil. 9. Repeat the frying process with the remaining froggy legs. 10. Once all the froggy legs are cooked and drained, arrange them on a serving platter. 11. Serve the crispy "Froggy Legs" hot, accompanied by lemon wedges for squeezing over the meat. 12. If desired, garnish with fresh parsley for an added touch. 13. Enjoy your delightful and whimsical "Froggy Legs" dish! , In the style of instagram --v 5.1
Prompt: watercolor medium size white daisies, red hibiscus, small size yellow peacock flowers on white background clipart --ar 293:151
Prompt: watercolor medium size white daisies, red hibiscus, small size yellow peacock flowers on white background clipart --ar 293:151
Prompt: recipe for "Froggy Legs": Ingredients: - 8-12 pairs of froggy legs - 1 cup all-purpose flour - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon paprika - 1/4 teaspoon garlic powder - 1/4 teaspoon dried thyme - 2 eggs - 1/4 cup milk - Vegetable oil, for frying - Lemon wedges, for serving - Fresh parsley, for garnish (optional) Instructions: 1. Rinse the froggy legs under cold water and pat them dry with paper towels. 2. In a shallow dish, combine the flour, salt, black pepper, paprika, garlic powder, and dried thyme. Mix well. 3. In a separate bowl, whisk together the eggs and milk until well combined. 4. Dip each froggy leg into the egg mixture, allowing any excess to drip off. 5. Roll the froggy leg in the seasoned flour mixture, making sure to coat it thoroughly. Set aside on a plate and repeat with the remaining froggy legs. 6. Heat vegetable oil in a deep frying pan or skillet to a temperature of 350°F (175°C). 7. Carefully place the coated froggy legs into the hot oil, a few at a time, ensuring they are not overcrowded. Fry them for about 3-4 minutes per side until golden brown and crispy. 8. Use a slotted spoon or tongs to transfer the cooked froggy legs to a paper towel-lined plate to drain excess oil. 9. Repeat the frying process with the remaining froggy legs. 10. Once all the froggy legs are cooked and drained, arrange them on a serving platter. 11. Serve the crispy "Froggy Legs" hot, accompanied by lemon wedges for squeezing over the meat. 12. If desired, garnish with fresh parsley for an added touch. 13. Enjoy your delightful and whimsical "Froggy Legs" dish! , In the style of instagram --v 5.1
Prompt: watercolor medium size white daisies, red hibiscus, small size yellow peacock flowers on white background clipart --ar 293:151
Prompt: watercolor medium size white daisies, red hibiscus, small size yellow peacock flowers on white background clipart --ar 293:151
Prompt: watercolor medium size white daisies, red hibiscus, small size yellow peacock flowers on white background clipart --ar 293:151
Prompt: recipe for "Froggy Legs": Ingredients: - 8-12 pairs of froggy legs - 1 cup all-purpose flour - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon paprika - 1/4 teaspoon garlic powder - 1/4 teaspoon dried thyme - 2 eggs - 1/4 cup milk - Vegetable oil, for frying - Lemon wedges, for serving - Fresh parsley, for garnish (optional) Instructions: 1. Rinse the froggy legs under cold water and pat them dry with paper towels. 2. In a shallow dish, combine the flour, salt, black pepper, paprika, garlic powder, and dried thyme. Mix well. 3. In a separate bowl, whisk together the eggs and milk until well combined. 4. Dip each froggy leg into the egg mixture, allowing any excess to drip off. 5. Roll the froggy leg in the seasoned flour mixture, making sure to coat it thoroughly. Set aside on a plate and repeat with the remaining froggy legs. 6. Heat vegetable oil in a deep frying pan or skillet to a temperature of 350°F (175°C). 7. Carefully place the coated froggy legs into the hot oil, a few at a time, ensuring they are not overcrowded. Fry them for about 3-4 minutes per side until golden brown and crispy. 8. Use a slotted spoon or tongs to transfer the cooked froggy legs to a paper towel-lined plate to drain excess oil. 9. Repeat the frying process with the remaining froggy legs. 10. Once all the froggy legs are cooked and drained, arrange them on a serving platter. 11. Serve the crispy "Froggy Legs" hot, accompanied by lemon wedges for squeezing over the meat. 12. If desired, garnish with fresh parsley for an added touch. 13. Enjoy your delightful and whimsical "Froggy Legs" dish! , In the style of instagram --v 5.1
Prompt: watercolor medium size white daisies, red hibiscus, small size yellow peacock flowers on white background clipart --ar 293:151
Prompt: watercolor medium size white daisies, red hibiscus, small size yellow peacock flowers on white background clipart --ar 293:151
Prompt: watercolor medium size white daisies, red hibiscus, small size yellow peacock flowers on white background clipart --ar 293:151