So here are a few recipes I made the other night my family loved! They could'nt stop raving about it, my husband even commented that it was the best complete meal I had ever made (WOW!).
Italian Orange Roughy
1 lb. orange roughy fillets
1/2 cup tomato juice
2TB white vinegar
1 envelope italian salad dressing mix
1/4 cup chopped green onions
1/4 cup chopped green peppers
Place fillets in shallow 2 qt microwave dish, position thickest part of fish toward outside edges. Combine tomato juice, vinegar and dressing mix; pour over fish. Cover and refrigerate for 30 min. Sprinkle with onions and green pepper. Cover and microwave on high for 3 minutes. Turn fillets; cook 2-4 minutes longer or until fish flakes easily with a fork. Let stand covered for 2 minutes.
I left the green peppers out because my husband doesnt like them and it was perfect without it. I also used some talapia fillets with the orange roughy because they were cheaper and it tasted the same as the roughy too.
GOLDEN POTATO BAKE
1 cup sour cream
1/2 cup half and half
1/4 cup butter, melted
1/3 cup chopped green onions
1 1/2 tsp salt
1 tsp. pepper
10 cups frozen, shredded hash brown potatoes
8 oz. sharp cheddar cheese, grated (2 cups)
Heat oven to 400degrees. Mix sour cream, half and half, butter, green onions, salt and pepper in small bowl, stir until combined. Toss potatoes with cheese in large bowl. Pour sour cream mixture over potatoes and cheese and mix until combined. Spoon potato mix into 9x13 casserole dish. Cover with foil and bake for 30 minutes. remove foil and bake until golden - about 45 minutes more. Remove and cool for 10 minutes, serve warm.
I only did half portion of the recipe since it makes alot and for a family of 4 it would be alot left over. I also used frozen hash browns instead of shredded and it was wonderful!
ENGLISH FARMHOUSE SALAD
Salad:
1 apple, cored and thinly sliced
1 bag spring mix salad
1/2 cup walnuts
1/2 cup crumbled blue cheese
Vinagerette:
5 TB sugar
1/4 tsp dry mustard
5 TB white vinegar
3 tsp. apple cider vinegar
1 1/2 TB Worcestershire sauce
3 TB canola oil
salt and pepper to taste
In large salad bowl, toss spring mix, walnuts and blue cheese. Mix vinagerette making sure sugar is mixed well and dissolves. Add vinagerette and gently toss. Top with apple slices.
I used pecans instead of pecans instead of walnuts and they were great too.
These are definately keeper recipes and I dont think my family would mind if I cooked it weekly! And as you can see I substitue ingredients to fit my families tastes and they loved it. Hope you enjoy it too!
