Notes from our test kitchen; for the best results use only heavy whipping cream and beat for at least 3 minutes or more, the confectioners sugar must be sifted

Yield 3 cups

Ingredients:

1 cup white shortening (preferably Crisco shorting)

1/4 teaspoon salt

2 teaspoon vanilla

4 cups confectioners sugar, sifted

1/3 cup heavy whipping cream, unwhipped (33-35%)

food coloring, optional

Instructions:—————————————

In a medium bowl using an electric mixer at medium speed beat the shortening with salt, vanilla and half (2 cups) of the confectioners sugar until smooth.

Add in the whipping cream and continue beating for at least 3 minutes.

Add in remaining confectioners sugar starting with 1-1/2 cups and adding in more until you have reached the desired consistancy.

Add in food coloring if desired.

I most always make this using cod or halibut fish but any meaty pieces of fish minimum 1-inch thick or more will work fine, the fish is double-dipped for an extra crispy coating

Why fry in oil firstly when you can just bake in the oven you say?… well the answer is it will help the coating to stick better on the fish and make it extra crispy and of coarse adds to the flavor!

Servings 6

Ingredients:

6-7 fresh fish fillets

3 large eggs, lightly beaten

oil for frying

BREADING:

1-1/2 cups dry breadcrumbs

1-1/2 cups yellow cornmeal

2-1/2 teaspoons seasoned salt

1 teaspoon lemon pepper or fresh ground black pepper

1/2 teaspoon garlic powder (garlic lovers can increase to 1 to 1-1/2 teaspoons)

1/4 teaspoon cayenne pepper, or adjust to taste

Instructions:———————————————-

Preheat oven to 450 degrees F.

Set oven rack to bottom position.

Grease a medium baking sheet/jelly-roll pan.

In a shallow dish combine all breading ingredients (I mix the ingredients in a medium bowl then transfer to a plate and just use as needed for each fish fillet this way the crumbs will remaining crispy and if you have any leftover you can save for the next time).

In a shallow dish whisk eggs.

Have all the fish fillets breaded and on a plate/s before starting to fry.

Working with 1 fish fillet at a time firstly coat the fish first into the crumb mixture then dip into the eggs, then once again into the crumb mixture pressing down with hands to adhere the coating to the fish.

Repeat breading process with all remaining fish, placing all the breaded fish on a plate/s (I just use the prepared greased jelly-roll pan for this).

Coat the bottom of the skillet with oil (preferably a cast-iron skillet) heat over medium-high heat until hot but not smoking.

Brown the fish in hot oil for about 3 minutes per side depending on how thick your fish fillets are) transfer to baking pan and bake in a preheat 450 degree F oven for 5-6 minutes or until fish flakes (do not over cook the fish).

The one and only way to make perfect brown rice and the only method you will use, for vegetarian option use vegetable broth or water

Servings 8

Ingredients:

2 tablespoons olive oil

2 tablespoons butter (can use 4 tablespoons oil)

3 cups uncooked brown rice

1 medium or small onion, chopped

3 garlic cloves, finely chopped (garlic lovers use more)

1 teaspoon freshly ground black pepper

5 cups low-sodium chicken broth (can use half broth and water)

1-1/2 teaspoons salt

Instructions:—————————————-

Preheat oven to 375 degrees F.

Set oven rack to second-lowest position.

Grease a medium Dutch oven (use one that has a tight fitting lid, if you do not have a lid then use a piece of foil to tightly cover the pot).

Heat oil and butter in the Dutch oven over medium-high heat.

Add in brown rice and onion, stir for about 3-4 minutes.

Add in garlic; stir for 2 minutes.

Slowly add in broth and salt; bring to a boil stirring with a spoon.

Remove from heat cover with a lid and transfer to preheated oven.

Bake for 1 hour or until rice is tender (do not stir the rice while in the oven).

When rice is cooked then fluff with a fork.

Just as good if not better than any Chinese restaurant, this is a favorite I make on regular rotation!

Notes from our test kitchen; make certain to use the most tender cut of pork for this, since frozen thawed pork tends to hold in a fair amount of excess moisture I would recommend to use fresh pork for this, I haven’t tryed it yet but I imagine this would also work well using boneless chicken breast so you may want to give that a try!

To save some time if desired you may make the breaded pork well in advance, just before using for the recipe crisp up in the oven for 5-6 minutes.

Serve with hot cooked rice

Servings 6

Ingredients:

2 eggs, lightly beaten

1 teaspoon salt (I use seasoned salt)

1/2 to 1 teaspoon garlic powder

small pinch cayenne pepper, optional I always add it in but then I add it to just about everything!

1/2 cup cornstarch

1/2 cup all-purpose flour

1-1/2 cups chicken broth, divided

2 pounds boneless pork, cut into about 3/4-inch pieces

oil, for deep frying (I use peanut oil, vegetable will work fine also)

3 large garlic cloves, finely chopped

1 large green bell pepper, seeded and chopped

2 carrots, peeled and sliced thinly

2 (8-ounce) cans pineapple chunks (can use sweetened or unsweetened, reserve the juice from both cans)

4 tablespoons wine vinegar

2 tablespoons cornstarch

2 tablespoons cold water

2 tablespoons soy sauce

Instructions:—————————————–

Using paper towels pat dry all the pork cubes to remove as much excess moisture as possible.

In a bowl whisk eggs with salt, 1/2 cup cornstarch, flour, garlic powder, cayenne pepper and 1/2 cup chicken broth; add in the cubed pork and toss to coat completely in the batter.

Heat oil in a wok or skillet over medium-high heat (use enough oil for deep-frying).

Working in batches deep-fry the pork for about 4-5 minutes or unti the pork is cooked and browned; remove and drain on a rack or on double sheets of paper towels.

Pour off the oil leaving about 3 tablespoons in the wok or skillet; add in green bell pepper and carrots; stir-fry over med-high heat (more to the high setting) until crisp-tender, adding in the garlic the last 2 minutes.

Add in pineapple chunks, reserved pineapple juice and the wine vinegar.

In a small bowl whisk 2 tablespoons cornstarch with 2 tablespoons cold water until smooth; add to the sauce along with 2 tablespoons soy sauce; cook gently tossing until bubbly and thickened.

You have two choices, you may place the cooked breaded pork in the sauce and toss to coat or you may place the pork onto a platter then pour the sauce on top.

Serve with cooked white rice.

Don’t just use this as a gravy it may used for many things, I brown hamburger patties or meatballs then finish cooking/simmering in the prepared gravy for about 30 minutes, you can also add in sliced cooked roast or steak to the gravy and simmer on low heat until warmed through (about 12-15 minutes) this also makes a wonderful beef pot pie gravy

This makes a fair amount of gravy you may reduce amounts by half or freeze for another time this gravy freezes very well, I usually make the full amount it keeps well in the refrigerator and I can always find ways to use it for another meal

This may be made with all canned beef broth or beef or pork pan drippings from a roast combined with the beef broth to measure 4 cups

Yield 5 cups

Ingredients:

1/2 cup butter or margarine

1/2 teaspoon fresh ground black pepper

1/8 teaspoon garlic powder

1/2 cup plus 2 tablespoons all-purpose flour (for a really think gravy increase by 1 tablespoon)

1 tablespoon beef bouillon powder (I use two small packages OXO beef bouillon powder)

4 cups low-sodium canned beef broth (NOTE can use beef or pork pan drippings from a roast with the canned broth  to measure 4 cups, if using pan drippings omit the bouillon powder)

Instructions:————————————-

In a medium saucepan melt the butter over medium-high heat.

Add in black pepper, garlic powder, flour and bouillon powder; stir for 1 minute or until combined.

Slowly pour in the beef broth whisking constantly until bubbly and thickened.

Once the gravy has thickened immediately reduce the heat to low and allow to simmer for about 3 minutes stirring slowly.

Season with more black pepper if desired.