6 (6 ounce) cod fillets
6 cups water
1 cup white sugar
2 tablespoons salt
1 1/2 cups butter, melted
1 dash paprika
Preheat broiler. Lightly grease a cookie sheet.
Place the fish in a large saucepan. Mix together the water, sugar and salt. Pour the water-mixture over the fish. The water-mixture should fully cover the fish. Bring the water to a boil over a medium-high heat. Boil for 3 to 5 minutes.
Remove fillets from water and blot on paper towels to remove excess water. Place the fillets on the prepared cookie sheet. Brush with 6 tablespoons melted butter and sprinkle with paprika.
Broil for 8 to 10 minutes per inch of thickness, or until the fillets are golden brown. Serve with the remaining melted butter.
Serve with Healthy Choice Cafe Steamers and Minute Rice.
1 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/4 teaspoon ground white pepper
1/4 teaspoon onion powder
4 skinless, boneless chicken breast halves
Preheat oven to 350°F. Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, thyme, white pepper and onion powder. Oil the chicken breasts with cooking spray on both sides, and then coat the chicken breasts evenly with the spice mixture.
Place the chicken in the hot pan and cook for 1 minute. Turn and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
Bake in the preheated oven until no longer pink in the middle and juices run clear.
Serve with Hanover Gold or Silver Line Vegetables and Cole's Garlic Bread.
2 tablespoons olive oil
1 yellow onion, diced
1 1/4 pounds ground turkey
1 cup ketchup
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 tablespoon chili powder
Heat oil in a large skillet over medium heat; cook and stir onion in hot oil until translucent, 5 to 7 minutes.
Break ground turkey into small pieces and add to skillet; cook and stir, breaking turkey further into smaller pieces until completely browned, 7 to 10 minutes.
Stir ketchup, vinegar, Worcestershire sauce, Dijon mustard, brown sugar and chili powder into the turkey.
Cook at a simmer until hot and thick.
Save by using Schmidt Hamburger Potato Rolls and Serve with Libby's Vegetables.
4 onions, sliced
3 pounds bottom round roast
Salt and pepper for taste
1 bay leaf
2 teaspoons white vinegar
2 teaspoons all-purpose flour
2/3 cup water
Place sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper and place on top of the onions.
Add the vinegar and bay leaf to the pan and heat over high heat to get it simmering. Reduce heat to low, cover and simmer for 3 to 4 hours. Try not to take the lid off while cooking.
When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water and pour into the drippings from the roast.
Simmer over medium heat, stirring frequently until thickened. Carve roast and serve with the pan gravy.
Serve with Simply Potatoes Mashed Potatoes and Fresh Asparagus.
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