Monday, August 27, 2007

Tuna Casserole Recipe


* 3 cups egg noodles, uncooked
* 2 (6 oz) cans of tuna, drained
* 1/3 cup green onions, chopped
* 1/2 cup celery, chopped
* 1 zucchini (small), sliced
* 1 tomato, chopped
* 1 cup shredded cheese (Monterey Jack is recommended)
* 1/3 cup sour cream
* 1/2 cup mayonnaise
* 2 tsp mustard
* 1/4 tsp salt
* 1/2 tsp dried thyme


1. Preheat your oven to 350 degrees. Then, grease a 2 qt. casserole dish.
2. Boil a large pot of water (salted), then add your noodles. Cook until "al dente", and then drain.
3. Combine noodles, tuna, green onion and celery in a large bowl. Add the sour cream, mayonnaise, and mustard. Then, the salt and thyme. Put 1/2 of the mixture into your casserole dish, then place a layer of zucchini over your mixture. Add the left over noodles, and another layer of zucchini. Spread the cheese over the casserole.
4. Place in the oven and bake for 30 minutes, or until bubbly and hot. Finally, add the tomatoes to the top of the casserole and enjoy!

Sunday, August 26, 2007

Pork Chops and Rice Recipe

4 center cut pork chops, bone-in
2 cans Cream of Mushroom soup
1 can water
2 tablespoons of vegetable oil
garlic powder
Tony Chachere's Cajun seasoning (or equivalent)
garlic powder, to taste
1 cup rice

Heat the oil on medium heat and brown pork chops.

When brown, drain oil and add both cans of soup. When cans are empty, fill one can with water and pour into pan and stir. If you want more gravy, you can add a little more water. Cover and simmer, stirring occasionally for about 30-45 minutes. If you simmer longer, the meat will be more tender. Mine fall off the bone!

Adjust seasonings as it cooks. Taste occasionally; add more garlic powder and Tony's to the gravy while it simmers.

Cook 1 cup rice. You can use Minute Rice if you prefer.

Serve together and pour gravy over rice.

Saturday, August 25, 2007

Crispy Aromatic Duck

1x2.75kg/6lb duck, fresh or frozen
6 slices of fresh root ginger, 7.5cm x 5mm/3 x ¼in
6 spring onions, cut into 7.5cm/3in lengths
cornflour, plain flour or potato flour for dusting
1.2l/2pt groundnut oil

For the Spice Rub:
2 tbsp five-spice powder
65g/2½oz sichuan peppercorns
25g/1oz whole black peppercorns
3 tbsp cumin seeds
200g/7oz rock salt

To Serve:
chinese pancakes
6 spring onions, finely shredded
hoisin sauce

1. If the duck is frozen, thaw it thoroughly. Rinse well and blot it completely dry with kitchen paper. Mix all the ingredients for the spice rub together in a small bowl, then rub the duck inside and out with this mixture, applying it evenly. Wrap well in clingfilm and place in the refrigerator for 24 hours.
2. After this time, brush any excess spices from the duck. Stuff the ginger and spring onions into the cavity and put the duck on a heatproof plate. Set up a steamer or put a rack into a wok. Fill it with 5cm/2in of water and bring to the boil. Lower the duck and place into the steamer and cover tightly.
3. Steam gently for 2 hours, pouring off excess fat from time to time. Add more water as necessary. Remove the duck from the steamer and pour off all the liquid. Discard the ginger and spring onions. Leave the duck in a cool place for 2 hours or until it has dried and cooled. At this point the duck can be refrigerated.
4. Just before you are ready to serve it, cut the duck into quarters and dust with cornflour, plain flour or potato flour, shaking off the excess.
5. Heat the oil in a wok or deep fat fryer. When it is almost smoking, deep-fry the duck quarters in 2 batches. Fry the breasts for about 8-10 minutes and the thighs and legs for about 12-15 minutes, until each quarter is crisp and heated right through.
6. Drain the duck on kitchen paper and leave until cool enough to handle. Then remove the meat from the bones and shread it. You can do this easily with a fork. The chinese eat it with bones and all. Serve with the chinese pancakes, spring onions and hoisin sauce.

Thursday, August 23, 2007

Macadamia Fudge Torte Recipe


1/3 c Low-fat sweetened condensed Milk
0.5 c Semi-sweet chocolate chips
1 pk Devil's food cake mix
1.5 ts Cinnamon
1/3 c Oil
16 oz Sliced pears, canned in Light syrup, drained
2 Eggs
1/3 c Macadamia nuts or pecans, Chopped
2 ts Water
17 oz Butterscotch-caramel-fudge Ice cream topping (jar)
1/3 c Milk


This is the Million Dollar Grand Prize winner of the Pillsbury 1996 Bake-Off.
The recipe was in the "Special Desserts" category.
Preheat the oven to 350 degrees.
Spray a 9-inch or 10-inch springform pan with nonstick spray.
In a small saucepan combine the condensed milk and chocolate chips, and cook over medium low heat until the chocolate is melted, stirring occasionally.
In a large bowl combine the cake mix, cinnamon, and oil; blend at low speed for 20-30 seconds or until crumbly.
Place the pears in a blender or food processor fitted with the metal blade; blend until smooth.
In a large bowl combine 2 1/2 cups of the cake mix, the pureed pears, and the eggs.
Beat at low speed until moistened, and then at medium speed for 2 minutes.
Spread the batter evenly in the prepared pan.
Drop the chocolate chip mixture by spoonsful over the batter.
Stir the nuts and water into the remaining cake mix, and sprinkle over the filling.
Bake for 45-50 minutes or until the top springs back when touched lightly in the center.
Cool 10 minutes.
Remove the sides of the pan.
Combine the butterscotch topping and the milk in a saucepan, and cook over medium low heat for 3-4 minutes or until well blended; stir occasionally.
To serve, spoon 2 tablespoons of the warm sauce onto a plate and top with a wedge of torte.
Approximate nutritional analysis per serving: 460 calories, 15 grams fat, 35 milligrams cholesterol, 490 milligrams sodium, 5 grams protein, and 75 grams carbohydrate.