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Cod Recipes: Christmas Recipes Cod Recipes are a collection of Christmas recipes, based on the Lad Bible.

The Lad wrote the original Lad Bible as a Christmas book for his son and grandson.

Cod Recipes was first published in 1951.

Cod recipes have since become the go-to holiday recipes for all who wish to enjoy Christmas in the comfort of their own home.

Here are some Christmas recipes that are good for the whole family.

Read more.

Cod Recipe #1: Baked Egg and Peas Cod Recipe Ingredients 2 large eggs (or two eggs plus a teaspoon of oil) 1/4 cup of the oil to fry the eggs in 1/2 cup of water 1/3 cup of sugar 1/8 teaspoon of cinnamon 1/32 teaspoon of cloves 3 cloves of garlic 1 tablespoon of cornstarch 2 cups of potatoes (about 4 medium potatoes) 1 cup of peas (or 3 medium peas) 1 teaspoon of ground ginger 1 teaspoon pepper 1/6 teaspoon of salt 1 teaspoon cinnamon 1 teaspoon nutmeg 2 tablespoons of dried fruit or fruit juice (about 3 tablespoons) 1 tablespoon fresh orange juice (or 1 teaspoon fresh pineapple) 2 teaspoons of almond meal 1 teaspoon lemon juice 1 teaspoon dried cranberries 1 tablespoon honey, or agave syrup or honey substitute 1 teaspoon ginger powder 1 teaspoon cloves 2 tablespoons dried apricots 2 teaspoons fresh lemon juice (optional) Instructions Place the eggs and oil in a large skillet.

Add the sugar and the cinnamon.

Fry the eggs until golden brown.

Remove from the heat and transfer to a bowl.

In a separate bowl, whisk the cornstech, sugar, cinnamon, cloves, garlic, cornstarchs, cloves and cinnamon until smooth.

Add one tablespoon of water, stir in the cinnamon and ginger.

Mix until well combined.

Add a teaspoon each of the salt, cinnamon and nutmeg to the egg mixture and stir until incorporated.

Add another tablespoon of the water and mix until the egg is well combined and the mixture becomes stiff.

Fold in the peas.

Spoon the eggs into the batter and place them in the oven for about 10 minutes or until the eggs are cooked through.

Remove them from the oven and allow to cool.

Cut the eggs open and remove the skin.

Place the skin on a paper towel and cut the egg into slices.

Heat up the oil in your frying pan or in a pan over medium heat.

Add 1/16 of the peas and stir to combine.

Add in the potato and peas and cook for a few minutes until the peas are tender.

Add more oil and cook until the potato is soft and the peas become tender.

When the peas have cooked, add the peas, the garlic, cinnamon sticks and the ginger.

Add water as needed to make the mixture thick and creamy.

Taste and add more salt and pepper if needed.

Serve warm.

Cod recipe #2: Chicken with Broccoli Cod Recipe Chicken Recipe Ingredients 4 tablespoons olive oil 1 large head of broccoli, sliced into 1/5 inch pieces 2 tablespoons olive butter 1/1 teaspoon dried thyme 3 tablespoons of salt 2 teaspoons dried rosemary 1 teaspoon smoked paprika 1 teaspoon garlic powder 1/12 teaspoon black pepper 1 teaspoon paprika (optional but not required) 1 1/9 cups chicken broth 1 teaspoon black mustard 1 teaspoon sugar 1 teaspoon cayenne pepper (optional, but recommended) 2 tablespoons cornstalk 3 tablespoons cornmeal 1 tablespoon dried onion 2 teaspoons chili powder (optional).

Instructions Place a large, deep skillet on medium-high heat.

Once the oil is hot, add 1 tablespoon olive oil to the pan.

When it is smoking, add 2 tablespoons more oil to make a thick, buttery layer.

Continue to add oil until it becomes very, very hot.

Add about 1 tablespoon at a time.

When a bit of oil is missing, add another tablespoon.

Continue adding oil until the chicken is fully cooked.

Remove the chicken from the pan and place in a colander to drain the excess oil.

Add 3 cups of the chicken broth to the skillet.

Season the chicken with salt and freshly ground black pepper.

When you are ready to serve, add a few spoonfuls of the broth to each serving plate.

Cover the plate with foil and place on a baking sheet.

Bake for 30-40 minutes.

Remove and serve immediately.

Cod, Recipe #2.

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