Lemon Cod.

• 1 lb cod fish fillet
• 1/4 cup butter or 1/4 cup margarine , melted
• 2 tablespoons lemon juice
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• paprika

Directions:

1. 1
   If fish fillets are large, cut into serving pieces.
2. 2
   Mix butter and lemon juice.
3. 3
   In another bowl, mix flour, salt and white pepper.
4. 4
   Dip fish into butter mixture; coat fish with flour mixture.
5. 5
   Place fish in ungreased square baking dish, 8x8x2 inches.
6. 6
   Pour remaining butter mixture over fish; sprinkle with paprika.
7. 7
   Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.

Best Pot Roast

1 (4 -5 lb) beef roast , any kind
1 (1 1/4 ounce) package brown gravy mix , dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix , dry
1/2 cup water

Directions:

1
Place beef roast in crock pot.
2
Mix the dried mixes together in a bowl and sprinkle over the roast.
3
Pour the water around the roast.
4
Cook on low for 7-9 hours.

Scalloped taterz

1 fresh garlic clove , halved
6 medium red potatoes , peeled, thinly sliced
2 tablespoons margarine , melted
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup shredded gruyere cheese
1 cup skim milk
nonstick cooking spray , to grease pan

1
Preheat oven to 425°F.
2
Rub garlic halves all over the inside of a medium sized casserole (an oval dish or an 11x7" pan); discard garlic or save for another use.
3
Grease pan with nonstick cooking spray.
4
Place half of the potato slices in the pan; drizzle with 1 tablespoons margarine.
5
Sprinkle with 1/4 tsp salt and 1/16 tsp pepper, then top with half of the cheese; repeat.
6
Bring milk to just a boil over low heat in a small pan; then immediately pour into the casserole.
7
Bake,uncovered,for 40 minutes or until potatoes are soft.

Oven crisp wings

1/3 cup flour
1 tablespoon paprika
2 teaspoons garlic salt
1 teaspoon black pepper
1/4-1/2 teaspoon cayenne pepper
3 tablespoons butter
3 lbs chicken wings , tips removed




1
Cut wings at joints.
2
Preheat oven to 425 degrees.
3
Be sure wings are thawed and dry them well with paper towels.
4
Combine flour, paprika, garlic salt, black pepper and cayenne pepper in a plastic bag.
5
Shake to mix ingredients and add wings.
6
Line a large baking sheet with Release foil and melt the butter on it. ( Makes for easy clean up.).
7
Add wings to pan and turn to coat.
8
Bake for 30 minutes.
9
Turn wings over and bake for 15 more minutes or until crispy and done

Bourbon chicken (found on food.com :)

2 lbs boneless chicken breasts , cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove , crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce







1
Heat oil in a large skillet.
2
Add chicken pieces and cook until lightly browned.
3
Remove chicken.
4
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5
Add chicken and bring to a hard boil.
6
Reduce heat and simmer for 20 minutes.
7
Serve over hot rice and ENJOY.

Toasted Ravioli

*Makes 24*


2 dozen beef ravioli or 2 dozen cheese ravioli or 2 dozen other filled ravioli, thawed if frozen
2 eggs, lightly beaten
1 cup Italian seasoned breadcrumbs
parmesan cheese
vegetable oil (for frying)
marinara sauce (for dipping)




1 Cook ravioli in boiling salted water until they float to the top; remove from water and drain.
2 Set aside to cool.
3 Heat vegetable oil in fryer at least 2" deep to a temperature of 375 degrees.
4 Dip ravioli in beaten egg, then cover in breadcrumbs.
5 Fry in batches in hot oil until golden brown, about 5 minutes; drain.
6 Sprinkle hot ravioli with parmesan cheese.
7 Heat marinara sauce and set aside in serving bowl.
8 Serve ravioli with dipping sauce.

Meat balls

2 lbs lean ground beef 8 -10 slices white bread, broken into small 1/2 inch pieces (or you can use rolls or any stale bread you have and want to use up) 2 eggs, slightly beaten 1/2 teaspoon garlic powder (or to taste) 1 teaspoon italian seasoning (or to taste) 2 teaspoons parsley flakes (or to taste) 1/4-1/2 cup grated parmesan cheese (or Locatelli) 1 -2 teaspoon salt 1/4-1/2 teaspoon black pepper olive oil or vegetable oil (for frying) 1 Mix all ingredients gently in a large bowl until well combined. 2 Roll meatballs 1 1/2- 1 3/4" in diameter. 3 Heat about 1/4" of oil over medium heat in a large frying pan. 4 Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear. 5 Drop meatballs in your favorite sauce and let simmer for awhile to flavor sauce or just serve with your favorite pasta and sauce. 6 Tip: You can also bake or broil these if the frying part is too much of a hassle--

Italian Wedding soup

1/2 lb lean ground beef
1 egg, slightly beaten
2 tablespoons breadcrumbs
1 tablespoon parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups chopped escarole or 2 cups chopped spinach
1/2 cup orzo pasta, uncooked
1/3 cup finely chopped carrot
grated parmesan cheese

1 In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.

2 In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.

3 Return to boil;reduce heat to medium.

4 Cook at slow boil for 10 minutes or until orzo is tender.

5 Stir frequently to avoid sticking.

6 Serve with additional Parmesan cheese sprinkled on top

Pasta dish

12 ounces penne pasta, cooked according to package directions 1 lb broccoli floret 1 lb eggplant, sliced into rounds and then halved 6 sun-dried tomatoes, cut into strips 1 red bell pepper, cut into strips 1 cup artichoke heart, cut in half 1/4 cup kalamata olive, cut in half 4 garlic cloves, roughly chopped 1/4 cup olive oil 1/2 cup fresh basil, thinly sliced 1/4 cup pine nuts, toasted salt pepper shredded parmesan cheese 1 Heat oven to 400. 2 Place all vegetables on a baking sheet and toss with olive oil. Sprinkle with salt and pepper and roast to desired doneness. 3 In a large bowl, toss roasted vegetables with pasta, basil and toasted pine nuts. Adjust olive oil, salt and pepper to your taste. 4 Serve with Parmesan at the table.

Chicken Pot stickers

Dough 1 1/2 cups all-purpose flour 1/2 teaspoon salt 3 tablespoons vegetable oil boiling water Filling 4 ounces ground chicken 4 water chestnuts, drained and finely chopped 3 green onions, finely chopped 1 teaspoon gingerroot, grated 1/2 teaspoon Chinese five spice powder 1 tablespoon reduced sodium soy sauce 1 teaspoon white sugar 1 teaspoon sesame oil 1/2 cup oil (for frying) 1 Dough:. 2 Sift flour and salt into a large bowl. Make a well in the center and fill with vegetable oil and approximately 4 tablespoons boiling water. With a wooden spoon, stir until smooth, adding more boiling water as necessary. Knead about 5 minutes, until elastic. Cover and allow to sit 30 minutes. 3 Divide dough into 12 equal pieces. Roll each piece into a 6 inch circle. 4 Thoroughly mix the filling ingredients together (except the oil for frying) 5 Heat oil in a large skillet. Place approximately 1 tablespoon chicken mixture in the center of each dough circle. Fold over mixture and press edges together to seal. In small batches, cook in the hot oil until bottoms are golden brown. Place approximately 1/3 cup water in the pan. Cover and continue cooking approximately 5 minutes, until surfaces of the dumplings are well steamed. Serve immediately.

Best grilled steak

4 -5 choice beef steaks 1/2 cup soy sauce 2 teaspoons olive oil 2 teaspoons ketchup 1 teaspoon minced garlic 1 teaspoon oregano 1 teaspoon pepper 1 Blend all ingredients, pour over steaks. 2 Marinate 3 hours, turning frequently. 3 Grill to your liking.

Lumpia

This is the best! These are sure to be a big hit,and will leave a empty plate!!


Lumpia(serves 15-18)

* 2 tablespoons vegetable oil
* 1 lb ground lean pork
* 2 garlic cloves, minced
* 1 onion, sliced
* 1/2 lb green beans, julienned
* 2 carrots, julienned
* 1 tablespoon soy sauce (optional)
* 1 cup bean sprouts (optional)
* 15 -20 lumpia skins, square or 15 -20 round lumpia skins
* salt


Vinegar Dipping Sauce

* 1/2 cup white vinegar
* 3 garlic cloves, crushed
* salt and black pepper


Sweet and Sour Sauce

* 1/4 cup white vinegar
* 1/4 cup soy sauce
* 1/4 cup ketchup
* 1/2 cup water
* 2 tablespoons sugar (to taste)
* salt
* 1 tablespoon cornstarch, dissolved in
* 2 tablespoons water




# Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste.
# 2 To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use.
# 3 Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with sweet sour or vinegar and garlic dipping sauce.
# 4 Vinegar Dipping Sauce: Mix together all ingredients and let sit for 1/2 hour. Makes 1/2 cup.
# 5 Sweet and Sour Sauce: In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture. Makes 1 1/4 cup.

Taco Chicken

* 1 cup all-purpose flour * 2 envelopes taco seasoning * 1/2 teaspoon salt * 2 eggs * 2 tablespoons milk * 2 broiler/fryer chickens (3 to 4 pounds each), cut up * In a large resealable plastic bag, combine the flour, taco seasoning and salt. In a shallow bowl, beat eggs and milk. Dip chicken pieces in egg mixture, then place in bag and shake to coat. * Place bone side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 55-60 minutes or until juices run clear. Yield: 12 servings.

Cinco De Mayo menu!

Eating Mexican foods can be hard(Cheese,spicy,oil etc.) But with these recipes they are Easy to eat and make! Yumm!




(Garlic) Guacamole:

2 avocado
# 2 jalapeno, minced (seeds removed if you choose,but also optional)
# 2 garlic clove, chopped
# 1 -2 teaspoon sea salt
# 2 lemon, juice of



1. 1 Halve avocado and scoop pulp into medium bowl. Add minced jalapeños and finely chopped onions.
2. 2 Place chopped garlic clove on cutting surface and sprinkle with the sea salt (or other course salt). Using the side of a knife, mash the salt into the garlic until you have a paste.
3. 3 Add garlic paste & lemon juice to avocado mixture and mash together with a fork until desired consistency is reached making sure to distribute garlic throughout.
4. 4 Serve with tortilla chips! Store leftovers in tightly covered container in fridge - although best eaten right away.



Llapingachos~

* 1 1/2 teaspoons kosher salt
* 2 medium peeled baking potatoes, quartered (about 1 1/4 pounds)
* 6 tablespoons (1 1/2 ounces) shredded queso fresco or Monterey Jack cheese(Optional or Vegan cheese)
* 2 tablespoons minced green onions
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 tablespoon olive oil
* 3/4 cup diced tomato
* 1/2 cup julienne-cut red onion


* Place 1 1/2 teaspoons salt and potatoes in a saucepan, and cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain, and mash with a potato masher until smooth. Cool. * Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well. Divide potato mixture into 6 balls (about 1/2 cup per ball). Flatten balls into 1/2-inch-thick patties (about 3-inch diameter). Place on a baking sheet; cover and refrigerate 20 minutes or until firm.

* Heat oil in a large nonstick skillet over medium heat. Place potato-and-cheese patties in pan; cook 5 minutes or until bottoms are browned. Turn patties; cook 3 minutes. Top patties with tomato and red onion.

Review of Sesame chicken

So my mom cooked the sesame chicken recipe. It was really good. We served it over some noodles and with some lumpia(I'll be sure to post a recipe for Lumpia later!). We didn't have cornstarch but even without it made a good sauce. It was def a big hit!

PS:Don't mind the date on the picture..its all messed up :P

Sesame chicken

*# 1/4 cup brown sugar
# 1/4 cup teriyaki sauce
# 1/4 cup apple cider
# salt
# sesame seed
# 1 dash cayenne pepper
# 1/2 cup soy sauce
# splash vinegar (white or apple cider)
# 1/2 teaspoon minced garlic
# 1 teaspoon cornstarch


put all ingredients together in a wok and cook on med-low till barley bubbling. Toss in your chicken or whatever you are using for meat in and toss to coat stirring frequently. Enjoy!

Beef tenderloin

5 lbs beef tenderloin ( Weight after removing all fat and silver-skin)


Rub

* 1/2 teaspoon pepper
* 1/2 teaspoon salt, go for more it you like
* 1 tablespoon oregano
* 1 tablespoon parsley
* 1/2 tablespoon rosemary
* 1/2 tablespoon thyme
* 1 pinch red pepper flakes
* 1 teaspoon dried garlic powder
* 1 tablespoon dried onion flakes


Protector

* olive oil
* 6 slices bacon (optional)

1 Position a rack in the center of the oven and heat the oven to 450°F.

2 Remove any silver-skin left on the tenderloin. A silvery-looking thin membrane that stays tough when it's cooked. Do it by running your knife just under the membrane.

3 Then trim off the chain if it`s on there, on the tenderloin, it is the long, skinny, fatty piece of meat that runs the length of the tenderloin. Can save it for soups, stews or grind for burgers.

4 Cut the tenderloin in half. Two smaller roasts are easier to handle than one long one. This way you can roast one more on the rare side and one more well done, so all are happy. :).

5 Tie your roast at regular intervals-this keeps the meat in a uniform, compact shape, which will help it cook more evenly. The twine should be firm, but not so tight that the beef bulges out. I used silicone hot cooking bands. Works great!

6 Mix rub ingriedients together.

7 Towel dry the tenderloins dry, and then rub with mixture.

8 Place on roasting rack of pan. Drizzle with olive oil. Or place 3 slice bacon on each roast. I did one with and one with out.

9 Roast for about 20-25 minutes, check the internal temperature with a probe thermometer. For a tenderloin that's medium-rare, look for an internal temperature of 120°F (20 minutes).

10 For medium, the internal temperature should be 125°F (25- 30 minutes).

11 When the tenderloin is cooked the way you like it, let it rest at room temperature for 20 minutes before slicing lightly covered with foil. This will let the juices redistribute so the meat is juicy all over.

12 Tip: It’s so important to let the beef rest before slicing it. This allows the juices to redistribute from the outside of the roast throughout the whole roast, making this lean cut very juicy

Grilled Potatoe skins

# 2 large russet potatoes, baked
# 4 tablespoons butter, melted
# salt and pepper
# 1 cup shredded cheddar cheese(Lactose free)
# 6 slices bacon, cooked and crumbled
# 1 cup sour cream(Optional)
# 2 tablespoons prepared horseradish
# 3 tablespoons sliced green onions
# 1/2 cup chopped tomato
# chopped chives, for garnish


1. 1 Cut potatoes in half.
2. 2 Preheat grill to medium heat.
3. 3 Scoop out the pulp, leaving a 1/4-inch thick shell for the toppings. Cut the potatoes into quarter wedges, brush all over with butter and season with salt and pepper.
4. 4 Place on grill and cook until crisp, about 10 minutes. During the last few minutes of grilling, remove potatoes and place on a cookie sheet. Top the potatoes with cheese and bacon and place back on top of grill.
5. 5 While potatoes are grilling, combine the sour cream and horseradish in a small bowl and mix well.
6. 6 Place potatoes on serving plates and top with the green onions, chopped tomatoes and the sour cream horseradish sauce. Sprinkle with chopped chives, for garnish.

Mini burgers

This is a mini Burger recipe,If you can eat cheese feel free to add American cheese slices but i left it out as,most of us crohnies can't handle milk.


# 1 medium onion (finely chopped)
# 1/4 cup finely chopped parsley (fresh)
# 1 1/2 lbs 90% lean ground beef
# 2 garlic cloves (pressed)
# 1 teaspoon salt
# 6 slices of American cheese
# 8 hot dog buns
# 24 slices dill pickles


1. 1 Preheat oven to 450 degrees. Finely chop onion and parsley. Combine beef, onion, parsley, garlic and salt and mix well. Press beef mixture evenly over bottom of a Large Bar Pan. Bake 10-12 minutes or until beef is no longer pink.
2. 2 Meanwhile, cut cheese into quarters and set aside. Slice Buns into thirds (you can square off the ends to be fancy).
3. 3 Remove Bar pan from oven and pour off the grease. Cut into 24 squares. Place burgers on buns and top with cheese. You can place back on pan and cover with foil to melt cheese and warm buns. 3-5 mintues.
4. 4 Top with pickles and any other condiments desired.

Faijitas

Sorry for the lack of recipes,I'll make up for them! With this recipe It is Chicken or steak,and all the toppings are optional.






* 3/4 lb top sirloin steak
* 2 tablespoons olive oil
* 1 tablespoon lime juice
* 1 garlic clove, finely minced
* 1/2 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/2 teaspoon hot pepper flakes
* 1/2 teaspoon black pepper
* 1/2 teaspoon salt
* 8 flour tortillas (8 inch/20 cm)
* 1 -2 onion, we usually use approx. 1-2 depending on size (however much you like,enough to make a good mix with the peppers)
* 2 small sweet peppers, of your choice (green, red, or yellow)

TOPPINGS(OPTIONAL):

# salsa
# sour cream
# shredded cheese
# chopped tomato




1. 1 Slice steak into thin strips.
2. 2 In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
3. 3 Add beef strips and stir to coat, set aside.
4. 4 Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
5. 5 Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
6. 6 In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
7. 7 Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
8. 8 Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
9. 9 Return onions and peppers to skillet; stir for about one minute.
10. 10 To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.