Miss Robbie’s Baked Fish with Chips Recipe

 

Ingredients

For the Chips:

3 medium russet potatoes (1 1/4 pounds)

1/4 cup extra-virgin olive oil

Pinch of cayenne pepper

Kosher salt

For the Fish:

Olive oil cooking spray

2 3/4 cups crispy rice cereal

Kosher salt and freshly ground black pepper

3 large egg whites

1 1/2 pounds skinless, boneless Pollock (or other firm white fish), cut into 2-by-4-inch pieces

Tartar sauce and/or malt vinegar, for serving (optional)

Directions

Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F using the convection setting, if available. Place a baking sheet on one of the racks to preheat.

Prepare the chips: Cut the potatoes into 1/4-inch-thick sticks. Toss with the olive oil and cayenne in a bowl. Carefully remove the hot baking sheet from the oven, add the potatoes and spread in an even layer. Use a rubber spatula to scrape any oil from the bowl over the potatoes. Bake on the top oven rack, turning once, until browned and crisp, 25 to 30 minutes. Season with salt.

Meanwhile, make the fish: Set a wire rack on a baking sheet and coat with cooking spray. Lightly crush the cereal in a bowl with your fingers. Add 2 teaspoons salt, and black pepper to taste. In another bowl, whisk the egg whites and a pinch of salt until frothy.

Dip the fish in the egg whites, then roll in the cereal crumbs to coat. Place the fish pieces on the rack (position them on their sides so that the majority of the crust is exposed) and mist with cooking spray.

Bake the fish on the bottom oven rack until crisp and just cooked through, about 12 minutes. Season with salt and black pepper. Serve the fish and chips with tartar sauce and/or malt vinegar, if desired.

 

Bread Pudding Recipe

 

Ingredients

6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Black Eyed Peas Recipe

 

Ingredients
4 slices bacon
1 medium onion, chopped
1 (16-ounce) package dried black-eyed peas, washed
1 (12-ounce) can diced tomatoes and green chiles
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
3 cups water

Directions

In a large saucepan, cook the bacon until crisp.
Remove the bacon, crumble, and set aside to use as a topping for the peas.
Saute the onion in the bacon drippings until tender.
Add the peas, diced tomatoes and green chiles, salt, chili powder, pepper and water.
Cover and cook over medium heat for 45 minutes to 1 hour, or until the peas are tender.
Add additional water, if necessary.
Serve garnished with crumbled bacon.

 

Whole Catfish Recipe

 

Ingredients

whole catfish 1 or 1 each for crowd
flour, salt and pepper to dust
vegetable oil to fry

Directions

1 I fry my catfish in my Chicken Fryer (Large 13″ Fry Pan.) I usually put 1/2 to 3/4 inch of oil in pan and heat on high. The pan will handle 4 or 5 at a time.
2 Rinse catfish and dry with paper towel. Lightly salt and pepper both sides of catfish.
3 Roll or dust catfish with flour, salt and pepper. I use my “All Purpose Breading and Coating”, which see. Or use your favorite breading.
4 Fry for approximately 30 or 35 minutes, turning frequently. Watch that flour sediment on bottom of pan does not burn.
5 Serve with Tartar Sauce and Lemon Wedges, and your favorite potato, rice or salad.

Sweetie Pie’s Pound Cake Recipe

 

Ingredients

  • 1 pound butter, softened
  • 3 cups sugar
  • 6 large eggs
  • 4 cups all-purpose flour
  • 3/4 cup milk
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract

Preparation

  1. Beat butter at medium speed with an electric mixer until creamy. (The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. It will take 1 to 7 minutes, depending on the power of your mixer.) Gradually add sugar, beating at medium speed until light and fluffy. (Again, the times will vary, and butter will turn to a fluffy white.) Add eggs, 1 at a time, beating just until yellow yolk disappears.
  2. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula.) Stir in extracts.
  3. Pour into a greased and floured 10-inch tube pan. (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered. Sprinkle a light coating of flour over the greased surface.)
  4. Bake at 300° for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.
  5. Note: For testing purposes only, we used White Lily All-Purpose Flour.
Note:For the best results, preheat your oven to 300º before you begin. We also soften butter at room temperature for 30 minutes.

Miss Robbie’s Sweet Potato Chicken Curry

 

Ingredients

2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 bay leaf
1 1/2 teaspoons olive oil
1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces $
1 1/2 cups vertically sliced onion
1 1/2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
2 cups (1/2-inch) cubed peeled sweet potato
3/4 cup canned chickpeas, rinsed and drained
1/2 cup frozen green peas
1 tablespoon fresh lemon juice

Preparation

1. Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.
2. Heat oil in a large Dutch oven over medium-high heat.
Add chicken to pan; sauté 5 minutes or until browned, stirring occasionally.
Remove chicken from pan.
Reduce heat to medium.
Add onion to pan; cook 10 minutes or until tender, stirring frequently.
Increase heat to medium-high; return chicken to pan.
Cook 1 minute, stirring occasionally. Stir in ginger and garlic; cook 1 minute, stirring constantly.
Add curry powder mixture; cook 2 minutes, stirring constantly.
Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour.
Stir in potato and chickpeas. Cook, uncovered, 30 minutes.
Add peas; cook 5 minutes or until thoroughly heated.
Remove from heat; stir in lemon juice. Discard bay leaf.

Wine note: The dish’s bold flavors can overpower the more delicate nuances of any wine,
so opt for a refreshing white blend. PromisQous has a touch of sweetness to cut the heat,
while its citrus and floral aromas rise above the complex flavors

Crispy Oven-Baked Chicken

 

Ingredients

2 cups cornflake crumbs
1/2 cup grated Parmesan
2 teaspoons salt
1/2 teaspoon ground cayenne pepper
3 eggs
24 skinless chicken drumsticks (about 4 ounces each)

Directions

Preheat oven to 350 degrees F.

Line 2 shallow roasting pans with aluminum foil. Coat with nonstick vegetable oil cooking spray.

Mix together cornflake crumbs, Parmesan, salt and cayenne pepper in large bowl. Lightly beat eggs in shallow glass dish. Dip each chicken drumstick in egg; roll in cornflake crumbs to coat. Place on prepared pans. Lightly coat chicken with nonstick vegetable-oil cooking spray.

Bake in 350 degrees F oven, without turning, for 1 hour or until internal temperature registers 180 degrees F on instant-read thermometer. Serve the chicken hot, warm or chilled.

 

Honey-Butter Baked Chicken with Mashed Sweet Potatoes

 

Ingredients

1 (3 to 3 1/2-pound) whole chicken, rinsed and patted dry
1 tablespoon kosher salt
1/2 teaspoon fresh cracked black pepper
6 tablespoons honey
1 lemon, zested
1 tablespoon lemon juice
1 tablespoon room temperature unsalted butter
1 tablespoon fresh thyme leaves

Mashed Sweet Potatoes, recipe follows

Directions

Preheat the oven to 400 degrees F.
Arrange a rack inside a large roasting pan and set aside.

Season the chicken both inside and out with the kosher salt and black pepper.

In a small bowl, combine the honey, lemon zest and juice and butter. Place the chicken on a rack in a roasting pan breast side up and roast until lightly browned, about 15 minutes. Using a pastry brush, brush half of the honey mixture over the chicken, as well as sprinkling half the thyme over the chicken and return the chicken to the oven. Continue to cook another 30 minutes, or until an instant-read thermometer inserted in the thickest part of the thigh registers 180 degrees F. Remove the chicken from the oven and brush the remaining honey blend and sprinkle the remainder of the thyme over the chicken.

Remove the chicken from the oven and transfer to a platter or cutting board to rest for 10 minutes before carving.

To serve, spoon the sweet potatoes into the center of 4 large plates and arrange the chicken on top. Drizzle the chicken with any remaining pan juices and serve immediately with the sweet potatoes.
Mashed Sweet Potatoes:

2 pounds sweet potatoes
1/2 cup heavy cream
3 tablespoons light brown sugar
3 tablespoons butter
2 tablespoons cane or maple syrup
Pinch salt and pepper
1 teaspoon fresh thyme leaves, optional
Preheat the oven to 350 degrees F.

Place the potatoes on a foil lined baking sheet and bake until tender and begins to ooze sugary syrup, about 1 hour and 15 minutes. Remove from the oven and let sit until cool enough to handle.

Cut the potatoes in half lengthwise and scoop out the flesh with a spoon into a large bowl. Add the cream, sugar, butter, syrup, salt and pepper, and thyme, if using and mix, mashing until the potato mixture is smooth. Cover to keep warm until ready to serve.

 

Best Italian Lasagna Recipe

Best Italian Lasagna Recipe

Best Italian Lasagna Recipe:

Best Italian Lasagna Recipe is one of the most favorite recipe in the USA as it might be great made by way of miss Robbie’s display sweetie pie’s.

Ingredients
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

 

Directions of Best Italian Lasagna Recipe:

 

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving the Best Italian Lasagna Recipe .