Baked Tilapia (White Fish)
4 Tilapia Filets
¼ cup panko bread crumbs
1 Tbsp grated Parmesan cheese
1 tsp dried parsley
½ tsp paprika
1/8 tsp garlic powder
1/8  tsp creole seasoning (opt)
4 Tbsps butter – melted
2  lemons
 Make It:
Preheat oven 425 degrees. Combine bread crumbs, grated cheese,  and all seasonings in a bowl – set aside. Place parchment paper in a baking dish; spray lightly with oil. Wash and slice one lemon; lay sliced onto parchment paper. Rinse and pat dry fish filets and lay them on top of lemon slices. Melt butter; spoon one tablespoon over each filet. Squeeze juice of second lemon over filets. Sprinkle one tablespoon seasoned bread crumbs over each filet. Very lightly spray oil over crumb topped fish. Bake 15 – 20 minutes or until fish is flaky. Check for doneness at 15 minutes.
Note 1: The bake time depends on the size of the fish filet. Smaller size will bake in about 15 minutes.
Note 2: Any ‘White Fish’ filets will work in this recipe such as Flounder, Cod, or Haddock.
 
 
 
 

Homemade Ketchup
1 (6 oz) can tomato ‘paste’
1/3 cup white vinegar
1/3 cup lemon juice
½ cup Karo light corn syrup
2 tsps sugar
1 tsp salt
¼ tsp onion powder
1/8 tsp garlic powder
Add all together in bowl; whisk until well blended – store in refrigerator
 
Homemade Mayonnaise
2 raw egg yolks
1 tsp lemon juice
2 tsps white vinegar
½ tsp dry mustard powder
½ tsp (each): salt and sugar
¾ cup oil
Place egg yolks into blender – process until light and frothy. Add all other ingredient (except ‘Oil’) – blend few seconds more – Drizzle oil into blender or whip with wire whisk until oil is mixed in then whip with blender until light and creamy makes 1 cup Store in refrigerator

Homemade  Condensed Milk (like Eaglebrand)
1 cup granulated sugar
½ cup boiling water
1 tsp vanilla extract
¼ cup melted butter
1 ¼ cups instant nonfat dry milk
Make it:
Combine hot water and sugar – stir will
Mix Vanilla extract, melted butter, and dry milk in with hot sugar water. Pour mixture into blender process until smooth – bout 2 minutes. Pour mixture into bowl, cover, chill 30 minutes before using. Yield 14 oz (same as canned condensed milk)


Homemade Buttermilk
1 cup evaporated milk (or) half & half heavy cream
2 Tbsps lemon juice or white vinegar
Make It:
Combine ingredients and let set room temperature 30 – 40 minutes until thickened. Cover and refrigerate any left over buttermilk.

Homemade Chili Seasoning Mix
2 Tbsps chili powder
2 tsps cumin
1 tsp cayenne pepper
1 tsp garlic salt (or) powder
1 tsp sugar
½ tsp dried oregano
1/8 tsp nutmeg
Pinch ground cloves
Make It:
Mix all ingredients – store in covered container
 
Homemade Taco Seasoning Mix
6 tsps chili powder
5 tsps paprika
4 ½ tsps ground cumin
3 tsps onion powder
2 ½ tsps garlic powder
 ¼ tsp cayenne pepper
Make It:
In a storage container with tight fitting lid, combine all the ingredients; mix well. Seal tightly – store in cool dry place. Yield: 20 teaspoons or ½ cup.  One (1.25 oz) package of purchased taco seasoning mix equals about 2 ½ Tbsps
 
 
Homemade Ranch Dressing/Dip Mix
 ½ cup dry powdered buttermilk
2 Tbsps dried parsley
2 tsps dried dill
2 tsps onion powder
1 ½ tsps. garlic powder
1 tsp salt
¼ tsp black pepper
¼ tsp dried basil
Make It:
Combine all ingredients in bowl- keep tightly covered.  2 Tbsps equal “one” (1 oz) pkg store boiught dry mix. When ready to use – mix 2 Tbsps dry mix with “one” (16 oz) tub sour cream (or) mix with equal parts mayonnaise and sour cream.
*Note: You may omit ‘dry’ powdered buttermilk and substitute by adding ¼ cup real (liquid) buttermilk to mayonnaise and sour cream when mixing for use
 
 
Homemade Marinara Sauce
2 Tbsps olive oil
¼ cup finely chopped red onion
2 (14.5 oz) cans crushed tomatoes
1 tsp minced garlic
1 tsp dried basil
¼ tsp dried oregano
¼  tsp salt
1/8 tsp black pepper
Pinch red pepper flakes (opt)
Make It:
Saute onion in oil in skillet until softened (stir constantly – don’t let onion brown). Add all other ingredients to onions in skillet – let simmer over low heat about 8 – 10 minutes