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April 28, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

April Recipes
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Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday

Baked Halibut Parmesan Recipe

3 lb. halibut steaks
1/2 c. grated Parmesan cheese
salt and pepper
lemon wedges
1 c. sour cream
1/2 tsp. dried dill weed
1/4 c. butter (very soft)

Preheat oven to 375°. Lightly grease a flat baking dish, preferably one that can be brought to the table. Place halibut steaks in a single layer in baking dish. In a small bowl, blend together the sour cream, Parmesan cheese, dill weed, salt, pepper and butter. Cover fish with the sauce. Bake for 20 to 25 minutes, or until the fish loses its translucency. Sprinkle lightly with paprika and serve at once, garnished with lemon wedges.
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Nancy Rogers

Baked Halibut with Cheese Sauce Recipe
Makes 4 Servings

2 lbs. Halibut Steaks
2 Tbsp. Lemon Juice
2 Hard Cooked Eggs (Diced)
4 Tbsp. Butter
4 Tbsp. Flour
2 c. Hot Milk
Salt & Pepper
3/4 c. Cheddar Cheese (Grated)
3 Tbsp. Parmesan Cheese (Grated)

Broil Halibut steaks about 15 minutes. Place in a buttered baking dish. Sprinkle with lemon juice. 3. Melt butter in a saucepan over low heat. Stir in flour. Gradually add milk and cook, stirring constantly until thickened. Season with salt & pepper. Pour sauce over fish. Cover with grated cheese and bake at 350° for 20 minutes. Sprinkle with eggs before serving.
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Halibut and Rice Recipe
makes 4 Servings

1-1/2 c. hot chicken bouillon
1/2 c. uncooked regular rice
1/4 tsp. Italian seasoning
1/4 tsp. garlic powder
1 pkg. frozen chopped broccoli, thawed and drained
1 can French fried onions
1 Tbsp. Parmesan cheese
1 lb. halibut, cut in small pieces
1/2 c. shredded Cheddar cheese

In an 8 x 12-inch baking dish, combine hot bouillon, uncooked rice and seasonings. Bake, covered, at 375° for 10 minutes. Top with broccoli, 1/2 can French fried onions and Parmesan cheese. Top this with the halibut. Bake, covered, at 375° for 25 minutes. Stir rice. Top fish with Cheddar cheese and remaining onions. Bake, uncovered, for 3 minutes.
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Broiled Halibut Recipe
Makes 4 Servings

1 to 2 lb. halibut fillet (1-inch thick)
1/4 c. butter, melted
1 lemon, thinly sliced
1 Tbsp. garlic

Place halibut in baking pan. Set oven to broil. Melt butter and garlic together. Place lemon slices on fillet. Pour butter and garlic mixture on top of fillet. Reserve some mixture to baste halibut as it broils. Broil for 15 minutes.
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Foil Wrapped Halibut Recipe
Makes 4 Servings

4 boneless (5 oz.) cod or halibut fillets
1 Tbsp. melted margarine
8 paper thin slices onion
4 slices tomato
1/4 c. lemon juice
1 tsp. oregano
ground pepper to taste

Preheat oven to 400°. Put each fish fillet on a piece of aluminum foil large enough to enclose it. Brush with margarine; top with onion and tomato. Sprinkle with lemon juice and oregano. Season with pepper. Fold the foil over the top of the fillet and crimp the edges together securely. Put the fillets in a baking dish just large enough to hold them. Pour in 1/4 inch of water and bake for 20 minutes. Serve the fish in its wrapping.
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If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to
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Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers 

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Did you Know
The bold black text links are links to recipes.  The bold black text links below are to instruction manuals that include recipes. All manuals are in pdf format.  The links listed in this newsletter have been checked within the last 24 hours are safe to click.

Herbed Halibut Fillets Recipe

1/2 c. cornmeal
1/2 tsp. salt (optional)
1/2 tsp. dill weed
1/2 tsp. paprika
1/4 tsp. pepper
1 lb. halibut
1 egg, beaten
2 Tbsp. milk
2 Tbsp. butter, melted

Heat oven to 350°. Combine cornmeal and seasonings. Dip fish in egg and milk mixed and coat with cornmeal. Place on cookie sheet (15 x 10-inch). Drizzle butter over fish. Bake for 15 to 20 minutes (or until golden brown). Garnish with parsley and lemon wedges, if desired.
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Lemon Broiled Fish Recipe
Makes 6 servings

3/4 c. fresh lemon juice
3/4 c. unsalted (sweet) butter, melted
1 tsp. sage
3 lb. halibut

Combine lemon juice, butter and sage. Pour over fish. Marinate in refrigerator at least 1 hour.

Remove fish from marinade, reserving marinade. Broil fish until it flakes easily when tested with fork. Brush occasionally with marinade. .
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Sautéed Halibut and Zucchini Recipe
Makes 2 servings

3/4 lb. halibut steaks
salt and pepper
1 small zucchini, sliced
1/4 c. coarsely chopped onion
1 clove garlic, minced
3 Tbsp. oil
1 medium tomato, cut into wedges
1 Tbsp. chopped parsley
1 Tbsp. lemon juice

Sprinkle halibut with salt and pepper. Saut zucchini, onion and garlic in 1 tablespoon oil for 2 minutes. Then add tomatoes and parsley. Cook, covered, 1 minute. Remove from pan. Sauté halibut in 2 tablespoons oil until brown on both sides. Allow a total cooking time of 10 minutes or until halibut flakes easily when tested. Return vegetables to pan. Add lemon juice. Heat briefly.
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Italian Style Halibut Recipe
Makes 4 servings

1/2 c. mayonnaise
1/4 c. Parmesan cheese, grated (1 oz.)
2 Tbsp. milk
1 tsp. Italian seasoning
1 lb. halibut steaks or fillets

Mix mayonnaise, cheese, milk and Italian seasoning. Place fish on greased grill over medium hot coals or rack of broiler pan; brush with remaining mayonnaise mixture. Continue grilling or broiling 5 to 8 minutes or until fish flakes easily with fork.
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Sweet and Sour Halibut Recipe
Makes 4 Servings

about 1/3 c. cornstarch
2 lb. halibut fillets, cut into 1/2 inch squares
about 6 Tbsp. salad oil
1 clove garlic, minced or pressed
1 onion, cut into 1-inch cubes
1 med green bell pepper, seeded and cut into 1/2 inch thick strips
1 med tomato, cut into 1-inch cubes
fresh cilantro or Italian parsley

Prepare sweet and sour sauce and set aside.

Place cornstarch in a bag, add fish pieces, and shake to coat completely; shake off excess. Place a wok over medium-high heat; when wok is hot, add 2 Tbsp. of the oil. When oil is hot, add some of the fish; stir fry until fish is browned on all sides and flakes when prodded (about 2 minutes). Remove from wok and keep warm. Repeat to cook remaining fish, adding about 2 Tbsp. more oil. Increase heat to high and pour 2 Tbsp. more oil into wok. When oil is hot, add garlic, onion, and bell pepper; stir fry for 2 minutes. Stir sweet & sour sauce; pour into wok and stir in tomato. Bring to a boil, stirring. Return fish and any accumulated juices to wok; stir to combine. Garnish with cilantro, if desired.

Sweet & Sour Sauce: Stir together 1 Tbsp. cornstarch and 1/4 c. sugar. Stir in 2 Tbsp. each soy sauce and catsup, 1/4 c. distilled white vinegar, and 1/2 c. regular strength chicken broth.
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Halibut with Marinara Sauce Recipe
Makes 2 servings

2 fresh or frozen halibut, cut 1 inch thick (about 1 lb.)
1/2 tsp. lemon-pepper seasoning
1 small zucchini or yellow summer squash
1/2 small onion, sliced and separated into rings
1 clove garlic
2 Tbsp. water
1/2 tsp. dried oregano
2 tsp. cornstarch
1 (8 oz.) can stewed tomatoes
dash of hot pepper sauce

Thaw fish if frozen. Place steaks in a 2-quart square microwave-safe baking dish. Cover with microwave-safe plastic wrap; turn back one corner to vent. Cook on 100% power (High) for 4 to 8 minutes or until fish flakes easily, turning and sprinkling with 1/4 teaspoon of the lemon-pepper seasoning. Let stand while preparing sauce.

For sauce, cut squash in half lengthwise; cut into thin slices. (You should have 1 cup.) In a 1-quart microwave casserole, combine squash, onion, garlic, water, oregano and remaining lemon-pepper. Cook, covered, on High about 3 minutes or until nearly tender.

Stir together tomatoes, cornstarch and pepper sauce; add to vegetable mixture. Cook, covered, on High for 1 to 3 minutes more or until thick and bubbly, stirring every 30 seconds. Cook on High for 1 minute more.

To serve, spoon vegetables and sauce atop fish.
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Baked Halibut with Apricot Sauce Recipe
Makes 6 servings

1-1/2 lb. fresh or frozen halibut or other lean fish steaks, cut 1-inch thick
1/4 tsp. garlic salt
1 (16 oz.) can unpeeled apricot halves (in light syrup)
1 Tbsp. cornstarch
1 to 2 tsp. curry powder
1 tsp. soy sauce
1/8 tsp. ground ginger
1/2 (8 oz.) can sliced water chestnuts
1/4 c. sliced green onions

If using frozen fish, thaw. Cut into 6 equal portions and arrange in a 12 x 7 1/2 x 2-inch baking dish. Sprinkle fish with garlic salt; set aside.

Apricot Sauce:
Drain apricots, reserving syrup. Cut apricot halves in two; set aside. Stir together reserved apricot syrup, cornstarch, curry powder, soy sauce and ginger in a small saucepan; cook and stir until thickened and bubbly. Remove from heat and stir in apricots, water chestnuts and green onions. Spoon over fish.

Bake at 450°, uncovered, about 15 minutes or until fish flakes easily when tested with a fork.

Per Serving: 188 Calories, 2 g. Fat, 33 mg. Cholesterol and 194 mg. Sodium.
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Halibut Asparagus Casserole Recipe
Serves 6

1-1/2 lb. halibut steaks or filets
1-1/2 c. milk
1 bay leaf
4 Tbsp. butter
3 Tbsp. whole wheat flour
1/4 tsp. black pepper
1/2 tsp. paprika
1 small onion, grated
1/2 lb. cooked asparagus spears
2/3 c. fine, dry, whole grain bread crumbs
1/2 c. grated Parmesan cheese
2 Tbsp. butter, melted
2 Tbsp. lemon juice

Place fish in boiling milk with the bay leaf. Lower heat, cover and simmer for 8 minutes or until fish turns opaque and will flake. Lift fish out and drain. Remove bay leaf and reserve milk. Remove skin and bones and break fish into small chunks. Put fish into a buttered casserole. Preheat oven to 400°. Melt the butter in a saucepan and stir in the flour, pepper and paprika. Add the reserved hot milk and stir with a whisk. Add grated onion and simmer for 5 minutes. Pour sauce over fish in casserole. Arrange the asparagus spears on top. Sprinkle with the combined bread crumbs, cheese, melted butter and lemon juice. Bake for 10 minutes or until heated through and bubbling.
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Stuffed Halibut Recipe
Serves 6

2 large halibut steaks (2 lb.)
1/3 c. chopped onion
1 stalk celery, diced
1/4 lb. fresh mushrooms, sliced
1 carrot, grated
1 1/2 Tbsp. butter
2 Tbsp. water
1 Tbsp. chopped parsley
2 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. rosemary
salt and pepper
2 slices bacon, diced
parsley and lemon slices for garnish

Thaw halibut. Simmer onion, celery, mushrooms and carrot in covered pan with butter and water, 5 minutes. Add parsley, lemon juice, 1/2 teaspoon salt and rosemary. Mix thoroughly. Season steaks with salt and pepper. Place one steak in oiled baking pan. Cover with vegetable stuffing. Put the second steak on top. Sprinkle with chopped bacon. Bake at 375° for approximately 20 to 25 minutes or until halibut flakes when tested with a fork. Garnish with parsley and lemon slices.
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Lemon Cheesecake in a Jar Recipe
Yield: 6 servings

For the Crust
12 Newtons Lemon Fruit Thins (see notes section for substitution)
3 tablespoons unsalted butter, melted

For the Cheesecake
1/2 cup plus granulated sugar
zest of one lemon
2 packages cream cheese, 8 oz each; room temperature
2 large eggs; room temperature
1/4 cup heavy cream
1 teaspoon pure vanilla extract

For the Garnish
1/2 cup homemade lemon curd
fresh whipped cream
fresh berries

1. Preheat the oven to 350 Preheat oven to 350 degrees F.
2. Place the Newtons Lemon Fruit Thins into the bowl of a food processor, attach the lid and pulse the machine until you have fine cookie crumbs.
3. In a medium bowl, stir together cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving, oven-safe dishes and lightly press the crumbs into the bottoms of each dish to form a crust layer. Place the prepared cheesecake crusts on a baking sheet and bake the crusts in preheated oven for 6 minutes, carefully remove them to a wire rack to cool.
4. Begin to boil a large pot of water for the water bath.
5. In the bowl of your stand mixer fitted with your paddle attachment, combine the sugar and lemon zest and mix until the sugar is moistened and fragrant. Add in the cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.
6. Pour batter into serving dishes , directly onto the prebaked crusts, until about 3/4 of the way full. Place jars into a larger pan with high sides and pour boiling water into the larger pan until halfway up the sides of the jars.
7. Bake 25 to 30 minutes, the edges will appear to be set, but the center will still have a little jiggle to it.
8. Carefully remove the cheesecake jars from the water bath and place on a cooling rack to cool completely. Once the cheesecakes are completely cooled, place them into the refrigerator for at least 5 hours. Before serving, top each cheesecake with lemon curd, fresh whipped cream and berries.

- If you cannot find the Newton's Lemon Fruit Thins (I purchased them from Walmart), you can substitute them with about 3/4 cup graham cracker crumbs.
I have no idea where this recipe came from but ir super
Judy in Montana
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Molten Chocolate Lava CakesNow it's easy to make Molten Chocolate Lava Cakes like those found in the restaurants. Molten chocolate lava cakes are wonderful little cakes filled with warm, oozing chocolate sauce and topped with powdered sugar or whipped cream. Try them!

Chocolate lava cakes are a popular, elegant cousin to a brownie. Though they look like they could be complicated, they are not. With this mix, they are easy. If you can make cupcakes, you can make these lava cakes. It doesn't take special equipment; you can make them in your jumbo muffin pans.
Molten Chocolate Lava Cake Mix (makes 6 desserts)

All Baking Mixes

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com