Momz Recipeeze

Ingredients 4 (6 oz each) cod fillets, skinless, about 1-inch thick 1 Tbsp all-purpose flour 1/2 tsp paprika 1/2 tsp onion powder 1/4 tsp dried thyme 1/4 tsp dried oregano 1/8 tsp cayenne pepper 3/4 tsp salt, or to taste 3/4 tsp freshly ground black pepper 5 Tbsp Danish Creamery Butter, cut into 1 Tbsp pieces, divided 1 Tbsp olive oil 1 Tbsp minced garlic 1-1/2 Tbsp low-sodium chicken broth 1-1/2 Tbsp fresh lemon juice 1 Tbsp chopped fresh parsley Instructions In a small mixing bowl whisk together flour, paprika, onion powder, thyme, oregano, cayenne pepper, salt and pepper. Sprinkle and spread flour mixture over both sides of the cod fillets (use up all of the mixture). Melt 1 Tbsp butter and 1 Tbsp olive oil in a non-stick skillet over medium-high heat. Add cod and sear until golden brown and cooked through on each side, about 3 - 4 minutes per side (fish should flake easily with a fork when done). Transfer to serving plates. Reduce burner temperature to med...

  Makes : 8 servings Preparation Time10 minsCooking Time60 mins Ingredients List 1 envelope Lipton® Recipe Secrets® Beefy Onion Soup Mix 2 lbs. ground beef 3/4 cup plain dry bread crumbs 2 eggs 3/4 cup water 1/3 cup ketchup Directions 1. Preheat oven to 350°. 2. Combine all ingredients in large bowl. Shape into loaf in 13 x 9-inch baking or roasting pan. Bake uncovered until done, about 1 hour. Let stand 10 minutes before serving.

  PREP TIME 15 minutes COOK TIME 8 hours 10 minutes TOTAL TIME 8 hours 25 minutes SERVINGS 8 servings Ingredients 4 to 5 pound chuck roast or pot roast 1 ounce ranch seasoning mix 1 packet, about 2 tablespoons 1 ounce au jus packet 1 packet Italian Salad Dressing Mix 1/4 cup water Some people add pepperoncini and butter; I don’t like either Instructions Add all to the crockpot Cover and cook on high for an hour and then low for 8-10 hours or until the roast is fork-tender. Once the roast is cooked, shred it with a fork and mix it into the juices in the slow cooker. Serve over mashed potatoes, egg noodles, or rice.

  #1 - MOST IMPORTANT TIP OF ALL - invest in a meat thermometer!! You cannot guess at the internal temperature of your meat. The more you cook meat, the quicker this will become one of your favorite implements in the kitchen. #2 - Also helpful, an oven thermometer. Since it is rare for any, except a brand new oven, to be exact, it is useful to know at just what temperature your oven is running. #3 - When choosing your roast, most prefer the first cut, due to the larger rib muscle. It is also considered to be more tender. I tend to lean towards the second cut. It is slightly fattier, which lends more flavor and tenderness, in my opinion. I don't remember all of the differences between prime and choice cuts, but the most significant is that a prime cut can cost up to $20 more PER POUND, then a choice cut. Choice meat is usually very good and when considering the price difference, very desirable. #4 - If you do not tie your roast, the outer layer of meat will pull away from the rib...

From: https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/#recipe Ingredients 2 kg / 4 lb pork shoulder (pork butt) , skinless, boneless (5lb/2.5kg bone in) (Note 1) 2 1/2 tsp salt 1 tsp black pepper 1 onion , chopped 1 jalapeno , deseeded, chopped 4 cloves garlic, minced 3/4 cup juice from orange (2 oranges) Rub 1 tbsp dried oregano 2 tsp ground cumin 1 tbsp olive oil Instructions Rinse and dry the pork shoulder, rub all over with salt and pepper. Combine the Rub ingredients then rub all over the pork. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges. Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods) Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks. Optional: Skim off the fat from the juices remaining in the slow ...

  FOR THE MEATBALLS 2 eggs 1/2 cup milk 3 slices white bread (crumbled) 2 lb. ground chuck 1/2 cup onion (finely chopped) 2 Tablespoons parsley (chopped) 1 clove garlic (crushed) 1 teaspoon salt 1/2 teaspoon pepper FOR SERVING: 1 pkg. (1 lb.) Spaghetti 1/2 cup grated Parmesan cheese  FOR THE SAUCE: 1/4 cup olive or vegetable oil 1/2 cup onion (chopped) 2 cloves garlic (crushed) 2 Tablespoons sugar 1 Tablespoon salt 1-1/2 teaspoons dried basil leaves 1/2 teaspoon fennel seed 1/4 teaspoon pepper 1 can (2 lb 3 oz.) Italian-style plum tomatoes 2 cans (6-oz. Size) tomato paste 1/2 cup water TO MAKE THE MEATBALLS: Preheat oven to 450 degrees F.  Put eggs in a medium-sized bowl and beat slightly with a fork or rotary hand beater. Add milk and bread; mix well with a wooden spoon. Set aside and let stand 5 minutes or until bread is moistened. Add ground beef chuck, 1/2 cup chopped onion, parsley, 1 clove garlic, salt and pepper to bread mixture. U...