Category: Type

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Tuna Patties Recipe

  • Prep time: 10 minutes
  • Cook time: 10 minutes

Ingredients

  • 2 6-ounce cans tuna
  • 2 teaspoons Dijon mustard
  • 1/2 cup white bread torn into small pieces
  • 1 teaspoon lemon zest
  • 1 Tbsp lemon juice
  • 1 Tbsp water (or liquid from the cans of tuna)
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh chives, green onions, or shallots
  • Salt and freshly ground black pepper
  • A couple squirts of Crystal hot sauce or tabasco
  • 1 raw egg
  • 2 Tbsp olive oil
  • 1/2 teaspoon butter

Method

1 Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.

2 In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.

3 Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)

4 Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.

Serve with wedges of lemon. You can also serve with tartar sauce on slider buns for a tuna burger.

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Tequila Christmas Cake

1 cup sugar
1 tsp. baking powder
1 cup water
1 tsp. salt
1 cup brown sugar
Lemon juice
4 large eggs
Nuts
1 bottle tequila
2 cups dried fruit

 

  • Sample the tequila to check quality.
  • Take a large bowl, check the tequila again.
  • To be sure it is of the highest quality, pour one level cup and drink. Repeat.
  • Turn on the electric mixer.
  • Beat one cup of butter in a large fluffy bowl.
  • Add one teaspoon of sugar. Beat again.
  • At this point it’s best to make sure the tequila is still OK. Try another cup… just in case.
  • Turn off the mixerer thingy.
  • Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
  • Pick the frigging fruit up off floor.
  • Mix on the turner. If the fried druit gets stuck in the beaterers just pry> it loose with a drewscriver.
  • Sample the tequila to check for tonsisticity.
  • Next, sift two cups of salt. Or something.
  • Check the tequila.
  • Now shift the lemon juice and strain your nuts. No wait..shtrain the lemon juice and shtift your nuts.
  • Add one table, no, add a spoon of sugar, or somefink. Whatever you can find.
  • Greash the oven.
  • Turn the cake tin 360 degrees and try not to fall over.
  • Don’t forget to beat off the turner.
  • Finally, throw the bowl through the window.
  • Finish the tequila and wipe counter with the cat.

 

Cherry Mristmas

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The Bread

Ingredients

  • 1 loaf French Bread, Split Lengthwise
  • 2 sticks Regular (salted) Butter, Softened

Preparation Instructions

Preheat oven to 350 degrees.

Spread one stick of softened butter on each half of the loaf.

Place on a cookie sheet and bake for 10 minutes, or until butter is melted and starting to soak into the bread.

Crank on broiler and broil bread for 3 to 5 minutes, watching the whole time. Remove when butter has started to brown and blacken. Don’t under-broil it! The flavor really kicks in when the butter’s color changes.

Slice into strips and serve immediately.

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Sweet and Sour Onions Recipe

These onions are just as tasty at room temperature as they are hot.

Ingredients

  • 1 to 1 1/2 pounds boiling or pearl onions
  • Salt
  • 3 Tbsp olive oil or butter
  • 3 Tbsp cider, malt or white wine vinegar
  • 1 Tbsp honey

Method

1 The hardest part about this recipe is peeling the onions. If you are using pearl or small cipollini onions, blanch them in boiling water for a minute or so and then plunge them into ice water to stop the cooking. Slice off the root and stem ends, and the papery skin should slip right off. If you are using the larger boiling onions, as we did here, just slice the stem end off the onion and peel as you would a normal onion.

2 Bring a pot of salty water to a boil, and boil your onions for 4-10 minutes, or until they are tender. Smaller onions will need less time. You want them al dente, not soft, because they will cook a bit more in the frying pan. Drain the onions well and set aside.

3 Get a frying pan hot over medium-high heat and add the olive oil. Let the olive oil get hot for a minute or two and add the onions. They will spit a little because they are full of moisture. Let them sizzle until you get some browning on a couple sides of the onion, about 4-5 minutes.

4 Meanwhile, mix the honey and vinegar vigorously until the honey dissolves. Add it to the frying pan. It will spit and sizzle violently. Turn the onions to coat with the mixture and turn the heat down to medium. Sprinkle salt over everything.

5 Let the vinegar-honey mixture boil down to a thick syrup. Turn the onions often to coat evenly. Serve hot or at room temperature, with a little sprinkling of a fancy salt like fleur de sel, if you have some.

Serves 4.

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Steamed Carrots with Olive Oil and Lemon

Ingredients

2 bunches of small carrots with tops
Ice
1 teaspoon salt
1/2 teaspoon black pepper
2-3 tablespoons olive oil
1/2 lemon

Directions

  1. Peel the carrots and cut off the tops, leaving just about 1/2 inch on.
  2. Place them in a steamer basket and steam over medium-high heat for about 10 to 15 minutes until they are tender enough to be pierced with a fork, but not overcooked or mushy.
  3. While the carrots are steaming, fill a large bowl with ice water.
  4. When they’re cooked, dunk the carrots in for just a few seconds to stop the cooking process.
  5. Place them on a serving plate, sprinkle with salt and pepper, and drizzle with olive oil. Squeeze the juice from the lemon over the carrots.
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Streusel-Topped Peach-Blueberry Pie

  • 35 min prep time
  • 1 hr 20 min total time
  • 10 ingredients
  • 8 servings

A Pillsbury® refrigerated pie crust makes pie-making just peachy!

Ingredients

Crust

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

  • 3  cups sliced peeled peaches or 1 can (29 oz) peach slices, well drained
  • 1  cup blueberries
  • ½ cup powdered sugar
  • 1/3 cup all-purpose flour
  • ½ teaspoon ground cinnamon

Topping

  • ¾ cup all-purpose flour
  • ½ cup packed brown sugar
  • ½ teaspoon ground cinnamon
  • 1/3 cup butter or margarine

Steps

  • 1 Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
  • 2 Heat oven to 375°F. In large bowl, mix filling ingredients; spoon into crust-lined pan.
  • 3 In medium bowl, mix topping ingredients with fork or pastry blender until crumbly; sprinkle over filling.
  • 4 Bake 40 to 45 minutes or until topping is golden brown. After 15 or 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
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Stuffed Cucumber Bites

Ingredients

  • 2 cucumbers, peeled and sliced ¾ inch thick and hollowed with a melon baller
  • 8 oz block cream cheese at room temperature
  • 2 tbsp mayonnaise
  • 2 tsp Hidden Valley Ranch dressing mix
  • ¼ tsp salt
  • Halved grape tomatoes

Instructions

  1. Peel and slice cucumbers to ¾ thick.
  2. With a melon baller, cut out center portion of the cucumber
  3. Mix the cream cheese, mayo, hidden valley ranch mix and salt in a bowl.
  4. Place in a pastry bag with a rosette pipette end
  5. Pipe cucumber slice with cream cheese to ½ inch above cucumber
  6. Stand a halved grape tomato in the cream cheese.
  7. Sprinkle with chives or parsley to garnish
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Spinach & Cheese-Stuffed Manicotti

Ingredients:
2 medium carrots, peeled (2/3 cup finely chopped)
1 pkg (8 oz) cream cheese, softened
1 cup (4 oz) shredded mozzarella cheese
1 pkg (10 oz) frozen chopped spinach, thawed, drained and squeezed dry
1 tbsp Italian Seasoning Mix
1 garlic clove, pressed
1 jar (24-28 oz) spaghetti or marinara sauce
2 can (14.5 oz) Italian-seasoned petite diced tomatoes, undrained
1 cup water
12 uncooked manicotti noodles
1 oz Parmesan cheese, grated

Directions:
1.  Finely chop carrots using Food Chopper. In Classic Batter Bowl, combine carrots, cream cheese, mozzarella cheese, spinach, seasoning mix and garlic pressed with Garlic Press; mix well. Spoon cheese mixture into a large resealable plastic bag; trim ¾ in. off corner with Professional Shears.
2.  Combine spaghetti sauce, tomatoes and water in Stainless (2-qt.) Mixing Bowl; stir. Spread ¼ cup of the sauce over bottom of Deep Covered Baker. Pipe filling into uncooked manicotti noodles. Arrange eight manicotti in bottom of baker. Top with half of the remaining sauce. Layer remaining manicotti in baker. Pour remaining sauce over top.
3.  Microwave, covered, on HIGH 27-30 minutes or until noodles are tender. Remove from microwave; let stand 10 minutes. Serve with grated Parmesan cheese.
Yield: 6 servings

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Spaghetti and Meatballs

Ingredients

Sauce:

  • 2 28-ounce cans whole peeled tomatoes in juice, drained, juice reserved, tomatoes finely chopped
  • 1/2 cup (1 stick) unsalted butter
  • 2 medium onions, peeled, halved through root end
  • 1/2 teaspoon (or more) salt

Meatballs:

  • 1 cup fresh breadcrumbs made from crustless French or country-style bread
  • 1/3 cup whole milk
  • 8 ounces ground beef (15% fat)
  • 8 ounces ground pork
  • 1 cup finely ground (not grated) Parmesan cheese
  • 1/3 cup finely chopped Italian parsley
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • 2 large garlic cloves, pressed
  • 1 pound spaghetti
  • Freshly grated Parmesan cheese (for serving)

Preparation

For sauce:
Combine tomatoes with juice, butter, onions, and salt in large wide pot. Bring to simmer over medium heat. Reduce heat; simmer uncovered 45 minutes, stirring occasionally. Discard onions. Using immersion blender, process sauce briefly to break up any large pieces of tomato (texture should be even but not completely smooth). Season sauce with more salt and freshly ground black pepper. Remove from heat.

For meatballs:
Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. Let stand 10 minutes.

Place beef and pork in large bowl and break up into small chunks. Add 1 cup ground Parmesan, parsley, salt, and pepper.

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Smoky Yukon Gold Potato Chowder

Ingredients:
2 large leeks, white and light green parts only
1 tbsp (15 mL) salted butter
1 medium onion, finely chopped chopped
3 garlic cloves, pressed
1½ tsp (7 mL) smoked paprika
2 lbs (1 kg) Yukon gold potatoes, peeled and diced (see Cook’s Tip)
4 cups (1 L) unsalted chicken stock
1 can (14.5 oz or 398 mL) no-salt-added Great Northern beans, drained and rinsed
1½ cups (375 mL) 2% milk
3 oz (90 g) extra sharp white cheddar cheese, shredded
½ tsp (2 mL) salt
½ tsp (2 mL) coarsely ground black pepper
6 tbsp (90 mL) reduced-fat sour cream

Snipped fresh chives and additional smoked paprika (optional)

Directions:
1.  Cut leeks in half lengthwise; thinly slice crosswise. Place into Stainless (4-qt./4-L) Mixing Bowl and swish in cold water to remove dirt. Drain leeks using medium Stainless Mesh Colander.
2.  Melt butter in (8-qt./7.6-L) Stockpot over medium heat. Add leeks, onion, pressed garlic and paprika to Stockpot; cook, uncovered, 3-4 minutes or until vegetables are softened, stirring occasionally. Add potatoes; cook 2 minutes, stirring constantly. Add stock; cook, covered, 12-15 minutes or until potatoes are fork-tender, stirring occasionally. Add beans; cook 1-2 minutes or until heated through. Remove Stockpot from heat; cool 5 minutes.
3.  Carefully ladle one-third of the potato mixture into blender container. Cover and blend until smooth. Pour blended potato mixture into Stainless (6-qt./6-L) Mixing Bowl. Repeat with remaining potato mixture.
4.  Return blended potato mixture to Stockpot; stir in milk. Cook, uncovered, over medium heat 2-3 minutes or until simmering. Stir in cheese, salt and black pepper. Cook 2-3 minutes or until cheese is melted. Garnish each serving with sour cream, chives and additional paprika, if desired.
Yield: 6 servings