Archive for the ‘tuna recipe’ Category

Fettuccine in Cherry Tomato Sauce

Fettuccine in Cherry Tomato Sauce

Cherry tomatoes and cream along with Parmesan cheese make for a delicious sauce.

Ingredients :
-> 1/2 packet fettuccine, boiled according to packet instructions
-> 1 1/2 Tbsp olive oil
-> 15-20 cherry tomatoes
-> 1 tsp black pepper
-> 3 cloves garlic, minced
-> 1 tsp chilli flakes
-> 1 dollop of cream
-> Parmesan cheese
-> Salt, to taste
-> 7-8 basil leaves
Fettuccine in Cherry Tomato Sauce
Method

-> In a pan add olive oil.

-> Add cherry tomatoes. Saute till they start to blister a little.

-> Add pepper, garlic, chilli flakes. Mix. Add the cream and mix well.

-> Add cheese, salt and basil. Saute. Add the boiled pasta.

-> Mix well. Garnish with some grated Parmesan cheese and basil leaves.

-> Serve.

Tomato and Basil Sauce

Tomato and Basil Sauce

This basic tomato and basil sauce with onions, chilli flakes , balsamic vinegar and pepper smothered over some silky pasta is delicious.
Ingredients :
=> 3 Tbsp extra virgin olive oil
=> 1 large onion, chopped
=> 2-4 garlic cloves, crushed
=> 3 (400 g) tins of chopped tomatoes
=> 1/2 tsp crushed chili flakes
=> 2 tsp balsamic vinegar
=> 2 tsp sugar
=> Bunch of basil leaves, torn into small pieces
=> 1/4 tsp salt
=> 1/4 tsp freshly ground black pepper
Tomato and Basil Sauce
Method :

=> Heat the oil in a saucepan and gently cook the onion and garlic until softened.

=> Stir in the tomatoes, chili flakes, vinegar and sugar.

=> Bring to a simmer and cook slowly for 45 minutes to 1 hour.

=> Stir in the basil and season with salt and pepper.

=> This sauce can be left chunky or blended in a food processor for a smooth sauce. Serve spooned over cooked pasta.

Meatball Sliders Recipe

Meatball Sliders Recipe

These meatball sliders are as easy to make as sculpting orbs of meat gets, they’re easy to make a ton of, and we guarantee that every meat-lover out there will plow through half a dozen before admitting defeat.

Ingredients
1) 1 pound ground beef
2) 1 egg
3) 1/4 cup bread crumbs
4) 2 tablespoons fresh parsley, chopped
5) 1/2 teaspoon coarse salt
6) 1/4 teaspoon freshly ground black pepper
7) 2 tablespoons olive oil
8) 1 large baguette, sliced lengthwise, then crosswise into 10 pieces
9) 1/2 pound fresh mozzarella, sliced to fit baguette pieces
10) 2 cups good quality tomato sauce
11) 1 cup Parmesan cheese, grated

Directions:
Meatball Sliders Recipe
1) Mix ground beef, egg, breadcrumbs, parsley, salt and pepper in a large bowl until just combined. Don’t overmix or your meatballs will be too dense.
2) Divide mixture into 10 balls and set aside.
3) Preheat oven to 375 degrees.
4) Heat the olive oil in a large skillet over medium high heat.
5) Fry the meatballs, in batches if necessary, until browned on all sides.
6) Transfer meatballs to a baking sheet and bake for 15 minutes, or until cooked all the way through.
7) Assemble sliders on the baguette slices as follows: slice of mozzarella, meatball, 1-2 tablespoons of tomato sauce, a generous dusting of parmesan cheese.

Basic Buffalo Wings Recipe

Basic Buffalo Wings Recipe

The combination of pigskin, yelling, love for one’s team and pride in one’s enormous flatscreen can be matched, if not surpassed, only by a classic, spicy buffalo wing dunked in creamy blue cheese dressing.

Ingredients
1) 3/4 cup all-purpose flour
2) 1/2 teaspoon cayenne pepper
3) 1/2 teaspoon garlic powder
4) 1/2 teaspoon salt
5) 20 chicken wings
6) 1/2 cup melted butter
7) 1/2 cup Frank’s RedHot Sauce

Basic Buffalo Wings Recipe
Directions:

1) Line a baking sheet with aluminum foil and lightly grease with cooking spray.
2) Mix flour, cayenne pepper, garlic powder in a medium bowl.
3) Dip each chicken wing into the mixture and coat completely.
4) Place the wings onto the baking sheet and refigerate for at least 1 hour.
5) Preheat oven to 400 ° F
6) Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the hot sauce mixture and place back on the baking sheet.
7) Bake wings for about 45 minutes, flipping after 20 minutes so that they’re crispy on the outside.

Quick Taco Salad

Quick Taco Salad

This easy mexican taco salad will become your go-to weekday recipe to please the whole family.

Ingredients

=> 12 ounces ground round
=> 2 cups chopped yellow, red, or green bell pepper
=>2 cups bottled salsa
=> 1/4 cup chopped fresh cilantro
=> 4 cups coarsely chopped romaine lettuce
=> 2 cups chopped plum tomato
=> 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
=> 1 cup crumbled baked tortilla chips (about 12 chips)
=> 1/4 cup chopped green onions

Preparation

=> Cook beef and bell pepper in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble. Add salsa; bring to a boil. Stir in cilantro; keep warm.
Quick Taco Salad
=> Place 1 cup lettuce on each of 4 plates; top with 1 cup meat mixture. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, and 1 tablespoon onions.

Reuben Sliders on Pretzel Rolls

Reuben Sliders on Pretzel Rolls

Reuben sandwiches are a combination of a lot of strong flavors:
1.Corned beef or pastrami
2.Sauerkraut
3.Swiss cheese
4.Rye Bread
5.Thousand Island dressing

I happen to like all but one of those tastes, but I made several variations to come up with these sliders.
Reuben Sliders on Pretzel Rolls

Ingredients
1) Sister Schubert’s Pretzel Rolls
2) Roast beef, corned beef or pastrami, sliced thin
3) Sauerkraut
4) Swiss cheese slices

Instructions

1) Warm the pretzel rolls in the oven according to the package directions.
2) Warm the meat in the microwave or a small skillet.
3) Split the rolls and top with meat, sauerkraut and Swiss.
4) Pop the sandwiches under the broiler for a few minutes until the cheese melts.
5) Add Thousand Island dressing, Russian dressing or any condiments you like. Enjoy!

Parmesan and Bacon Creamed Corn

Parmesan and Bacon Creamed Corn

Luxuriously rich corn with heavy cream, Parmesan cheese and bacon. A super quick and easy side dish that will steal the show away from any entree!

Ingredients
3 tablespoons butter
4 cups corn, fresh or frozen(thawed)
coarse salt and fresh black pepper
1 cup heavy cream
3/4 cup finely grated Parmesan cheese
8 slices bacon, cooked crispy and crumbled
1 green onion, chopped, for optional garnish
Parmesan and Bacon Creamed Corn
Instructions
1.Melt butter in a large skillet over medium-low heat and add corn. Season well with salt and pepper and cook 10 minutes, stirring often.
2.Add the cream and cook 3-4 more minutes stirring often.
3.Remove the pan from the heat and stir in the Parmesan. Sprinkle the crumbled bacon over top and the green onion and serve.

Grilled Chicken Florentine Spaghetti

Grilled Chicken Florentine Spaghetti

Spaghetti pasta with grilled chicken, baby spinach leaves and diced plum tomatoes in a Parmesan garlic sauce.

Ingredients

1) 3 tablespoons olive oil, divided
2) 12 ounces boneless chicken breasts
3) coarse salt and fresh black pepper
4) 8 ounces spaghetti
5) 1 teaspoon chopped garlic
6) 2 tablespoons all-purpose flour
7) 1 cup whole milk
8) 1 cup low-sodium chicken broth
9) 1/2 cup Parmesan cheese, plus more for serving
10) 4 packed cups fresh baby spinach leaves
11) 3/4 cup plum tomatoes, diced
Grilled Chicken Florentine Spaghetti
Instructions
1.Use 1 tablespoon oil to coat the grill rack, then heat to medium-high.

2.Season chicken with salt and pepper. Grill on each side until cooked through (165-174 degrees F). Remove and set aside for 5-10 minutes then thinly slice into bite-size pieces.

3.Cook the spaghetti according to package directions to al dente. Reserve 1/2 cup of the pasta water before draining.

4.Meanwhile heat a large nonstick skillet over medium-low heat and add remaining 2 tablespoons oil. Add garlic and cook until fragrant; whisk in flour and cook 2 minutes. Slowly whisk in milk and broth, bring to a simmer and cook 3 minutes, stirring often.

5.Stir in Parmesan then the spinach, tomatoes, chicken and spaghetti. Toss until the spinach wilts and everything is coated with sauce adding some of the reserved pasta water if needed. Season with salt and pepper to taste.

6.Serve immediately with Parmesan cheese.

How to Make French Toast

How to Make French Toast

The process is simple and the results are divine. Fire up the griddle and turn your stale bread into French Toast.

Ingredients
2 cups milk, or half and half
4 eggs
1 tablespoon sugar, or honey
1 pinch cinnamon
1 pinch salt
8 slices day-old challah
butter or vegetable oil, for coating your pan

Directions:

1) In a shallow bowl or baking dish combine all of the ingredients except the bread, and whisk until evenly combined and smooth.
2) Heat a griddle, or non-stick pan over medium heat and add butter or a vegetable oil to lightly coat.
3) Dip the stale bread into the batter, coating all sides. Add the bread to the pan and fry on both sides until evenly browned and serve. *French toast gets soggy fairly quickly, so it’s best served ASAP.

Crunchy StarKist Tuna Casserole

Crunchy StarKist Tuna Casserole

Ingredients
• 1 6.5-ounce can StarKist tuna, drained
• 1 1/2 cups frozen green peas, thawed
• 1 10.75-ounce can condensed cream of mushroom soup
• 1 cup cooked noodles
• 1/4 cup bread crumbs
• 3 tablespoons butter or margarine
• 1 small package potato chips, crushed

Instructions
1. Preheat oven to 375F degrees.

2. In a bowl, combine tuna, peas, soup, and noodles.

3. Spoon into a greased baking dish.

4. Moisten bread crumbs with melted butter; sprinkle over casserole.

5. Top with crushed potato chips.

6. Bake at 375F degrees for 35 minutes, or until bubbly hot.