Baked Parmesan Fish Fillets

Makes 4 servings.
Prep Time: 5 minutes
Cook Time: 20 minutes

2 tablespoons butter, melted
1/2 cup McCormick® Cracker Meal Seafood Fry Mix
1/4 cup grated Parmesan cheese
1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
1 pound tilapia fillets
1 egg. beaten

1. Preheat oven to 425°F. Spread melted butter on shallow baking pan. Mix cracker meal, Parmesan cheese and Italian seasoning in shallow dish. Sprinkle fish with salt and pepper. Moisten with egg, then coat with cracker meal mixture .

2. Arrange fish fillets in single layer in prepared pan.

3. Bake 20 minutes or until fish flakes easily with a fork, turning once.

Test Kitchen Tip: Substitute red snapper, striped bass, flounder or sole for the tilapia.

Recipe found here: Baked Parmesan Fish Fillets

Delicious Beef Roast Slow Cooker Style

Ingredients
2 pounds boneless beef roast
1 teaspoon vegetable oil
salt and pepper to taste
1 onion, quartered
several potatoes, quartered
16 baby carrots
1 (10.75 ounce) can condensed cream of mushroom soup
4 cloves garlic, minced
2 tablespoons chopped fresh parsley

Directions
In a large skillet over medium high heat, sauté the beef roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside.

Deglaze the browning pan with a little water or wine.

Place the quartered onion, baby carrots, minced garlic and chopped fresh parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the condensed cream of mushroom soup and the deglazing liquid over the roast and the vegetables.

Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once.

Transfer the pot roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.

Recipe found here: Delicious Beef Roast Slow Cooker Style

Country French Omelet

Ingredients
1 tablespoon good olive oil
3 slices thick-cut bacon, cut into 1-inch pieces
1 cup (1-inch-diced) unpeeled Yukon Gold potatoes
Kosher salt and freshly ground black pepper
5 extra-large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chopped chives
Directions
Preheat the oven to 350 degrees.

Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.

Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.

Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.

Recipe found here: Country French Omelet

Ingredients

4 boneless, skinless chicken breasts, cubed
1/2 Tbsp cornstarch
1 Tbsp soy sauce
3 Tbsp peanut oil
1 green bell pepper, sliced
4 mushrooms, sliced
1/2 lb snow peas, cut in half
1/2 c cashews
1/4 tsp ground ginger
1/4 tsp cayenne pepper

SAUCE INGREDIENTS

6 Tbsp soy sauce
3 Tbsp white wine
1/2 Tbsp cider vinegar
3 Tbsp brown sugar
1 Tbsp cornstarch
1 Tbsp oil

Directions

1 In a large bowl combine chicken with cornstarch and soy sauce, stir well and let sit at least 5 minutes.
2 Clean, cut and prepare all ingredients ahead of time, including sauce mixture.
3 In a large frying pan or wok over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2-3 minutes.
4 Remove chicken from pan and set aside on a plate.
5 Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes.
6 Add pea pods and nuts, stir fry 2 more minutes and add ginger and cayenne.
7 Return chicken to pan with vegetables, add sauce and stir.
8 Cover skillet and cook 5 minutes over medium heat. Serve over boiled white rice.

Recipe found here: Best Ever Chinese Chicken

Traditional Southern Biscuit

3 cups self-rising flour, plus some to flour the board
½ cup shortening or lard
1 cup milk
1. Preheat the oven to 425 degrees.
2. Sift the flour into a medium bowl.
3. Add the shortening to the flour in bits and cut into the flour until the mixture resembles coarse crumbs.
4. Form a well in the center of the flour and add the milk into the well.
5. Stir the milk into the flour with a fork, just until mixed.
6. Turn out onto a floured board, counter top, or piece of parchment paper. Knead gently 2 or 3 times and roll or pat to a ½ inch thickness.
7. Cut into 2 inch rounds with a biscuit cutter. Place on an ungreased baking sheet.
8. Bake for 12-15 minutes until golden brown. Serve hot.

Recipe found here: How to Make Traditional Southern Biscuits

Lipton Onion Soup Pot Roast With Gravy

3 to 4 lb. boneless beef chuck pot roast
Water
1 envelope Lipton onion soup mix
2 Tbsp. Flour

In a Dutch oven or a heavy saucepan brown the beef chuck roast well. Add 2 cups of water and the Lipton onion soup mix. Simmer, covered 3 hours or until beef chuck roast is tender, turning occasionally. Blend the flour with 1/4 cup water and then stir into the gravy. Cook, stirring until the gravy is thickened. Makes 6 to 8 servings.

[I prefer to make mine in the crockpot. Cook for about 8-10 hours and it falls apart!)

Recipe found here: Lipton Onion Soup Pot Roast With Gravy

Bust Your Buttons Butter Cake

Ingredients

3 c cake flour
2 c sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 c buttermilk
1 c (2 sticks) butter, softened
2 tsp vanilla extract
1 tsp almond extract
4 eggs, room temperature

BUTTERY GLAZE
1/3 c butter
3/4 c sugar
3 Tbsp water
1 1/2 Tbsp vanilla extract

Directions

1 In a stand mixer bowl combine the cake flour, sugar, salt, baking powder and baking soda and mix well with a whisk.

2 Add the buttermilk, butter, vanilla and almond extract and eggs. Mix well. Do not over beat, mix just until ingredients are combined. Should take about three and a half minutes.*** Over beating can cause the cake to be tough. ***

3 Pour into a greased and floured bundt pan.

4 Bake at 325 degrees for 1 hour to 1 1/4 hours or until cake tester comes out clean. Do not overbake

5 In the pan pierce the hot cake with fork tines or a bamboo skewer. Pour half the glaze slowly over the cake.

6 Cool in the pan for 15 min. then flip out onto a cake plate. Pour the remaining sauce over the cake.

7 Serve with fruit or ice cream. Refrigerate any leftovers.

8 GLAZE INSTRUCTIONS: Combine all the ingredients, except vanilla, in a sauce pan. Bring to a slow boil over medium heat . Stir in vanilla, set aside to slightly cool.

Recipe found here: Bust Your Buttons Butter Cake

Fabulous Red Velvet Cake

Ingredients
1 cup vegetable shortening
2 eggs
1 1/2 cups sugar
1 teaspoon cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon vinegar

White frosting, recipe follows

White Frosting:
2 tablespoons flour
1 cup milk
1 cup unsalted butter
1 cup confectioners’ sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.

In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.

Frosting: Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.

Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting.

Or, you can make cupcakes instead!

Recipe found here: Fabulous Red Velvet Cake

Ingredients
3 slices bacon, chopped
3 tablespoons unsalted butter, divided
16 white mushrooms , medium in size, wiped with damp cloth to clean, thinly sliced
Salt and pepper
1 cup frozen pearl onions, defrosted and drained
2 pounds lean sirloin , 1-inch thick, trimmed and cubed into 1 inch pieces
3 tablespoons all-purpose flour
1 cup burgundy wine
1 1/2 cups store bought beef stock
Bouquet of 3 or 4 sprigs each sage and fresh thyme , tied with kitchen string

Herb Egg Noodles :
12 ounces wide egg noodles, cooked to package directions
2 tablespoons unsalted butter , cut into small pieces
1/4 cup chopped fresh parsley leaves , 2 handfuls
12 blades fresh chives , snipped or finely chopped

Directions
Heat a large deep skillet with a heavy bottom and a lid over medium high heat. Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings . Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat. Add remaining butter to the pan and melt it, then add meat to the very hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet.

Toss hot egg noodles with butter and herbs . Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve.

Recipe found here: Sirloin Beef Burgundy: Boeuf Bourguignon

Ingrediants
1/2cup A.1. Teriyaki Steak Sauce
1/2cup orange juice
2tsp. sesame oil
1 beef flank steak or beef top sirloin steak (1 lb.)
1head Boston lettuce, leaves separated
1cup each: shredded carrots and red cabbage
1large red pepper, thinly sliced
1can (14 oz.) bean sprouts, drained

Instructions
MIX steak sauce, orange juice and sesame oil until well blended. Remove 1/4 cup of the steak sauce mixture for later use. Pour remaining steak sauce mixture over steak in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat steak. Refrigerate 30 min. to marinate.

PREHEAT grill to medium heat. Remove steak from bag; discard bag and marinade. Grill steak 13 to 16 min. for medium-rare to medium doneness, turning occasionally. Remove from grill; cover with foil to keep warm. Let stand 10 min.

CUT steak across the grain into thin strips. Place evenly in centers of lettuce leaves; top with vegetables and bean sprouts. Roll up. Serve with the reserved 1/4 cup steak sauce mixture.

Recipe found here: Teriyaki Steak Lettuce Wraps