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Seafood Creole Recipe

Ingredients

  • 1/4 c  Vegetable oil
  • 1/4 c  Flour,all-purpose
  • 1 c  Water,hot
  • 1 lb Shrimp,shelled/deveined
  • 1 lb Fish fillets,fresh,1″ cubes
  • 1 cn Tomato sauce (8oz)
  • 1/2 c  Parsley,chopped
  • 1/4 c  Green bell pepper,chopped
  • 4 Garlic cloves,finely chopped
  • 2 Bay leaves
  • 1 1/2 ts Salt
  • 1/2 ts Thyme
  • 1 pn Cayenne pepper
  • 1 Lemon slice,seeded
  • 3 c  Rice,hot cooked

Directions

  1. Heat oil over medium heat in large skillet; blend in flour, stirring constantly, until brown (be careful not to scorch).
  2. Add water gradually and cook until thick and smooth.
  3. Add remaining ingredients except rice; cover and simmer 12 minutes.
  4. Remove bay leaves and lemon slice.
  5. Serve spooned over hot cooked rice.

Farfalle Tuna Casserole Recipe

Alfredo sauce, Italian seasoning and sun-dried tomatoes give an old classic an update with Italian flair.  Buttered bread crumbs on top add the perfect crunch to contrast with this creamy bake.

Ingredients

  • 1/3 cup seasoned dry bread crumbs
  • 1 tablespoon butter, melted
  • 4 cups hot cooked farfalle (bow tie) pasta (from about 8 ounces dry)
  • 1 can (5 ounces) tuna in oil , drained
  • 1 cup frozen green peas, thawed
  • 1/2 cup chopped sun-dried tomatoes
  • 1/2 teaspoon Italian seasoning, crushed
  • 1 jar (14.5 ounces) Roasted Garlic Parmesan Alfredo Sauce or Artisan Three Cheese Alfredo Sauce

Farfalle Tuna Casserole Recipe

Directions

  1. Set the oven to 350°F.  Stir the bread crumbs and butter in a small bowl.
  2. Stir the farfalle, tuna, peas, tomatoes, Italian seasoning and sauce in a 2-quart round casserole.  Sprinkle with the bread crumb mixture.
  3. Bake for 30 minutes or until the tuna mixture is hot and bubbling and the bread crumb mixture is golden brown.

Tuna & Noodle Casserole Recipe

Ingredients

  • 1 can Condensed Cream of Mushroom Soup
  • 1/2 cup milk
  • 2 tablespoons chopped pimiento (optional)
  • 1 cup frozen green peas
  • 2 cans (about 5 ounces each) tuna in water, drained
  • 4ounces (about 2 cups) medium egg noodles, cooked and drained
  • 2tablespoons plain dry bread crumbs
  • 1tablespoon butter, melted

Directions

  1. Heat the oven to 400°F.  Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole.  Stir the bread crumbs and butter in a small bowl.
  2. Bake the tuna mixture for 20 minutes or until hot and bubbling.  Stir the tuna mixture.  Sprinkle with the bread crumb mixture.
  3. Bake for 5 minutes or until the bread crumb mixture is golden brown

Weiner Schnitzel Recipe

Jordon used to enjoy these while attending Aldersgate College and it took me forever to find the recipe but now that I have, I am posting it here.

Ingredients

  • 6 boneless pork cutlets (the thinner the better)
  • 1/2 cup all-purpose flour
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg, beaten
  • 2 tablespoons milk
  • 1 cup fine dry bread crumbs
  • 1 teaspoon paprika
  • Vegetable or Canola Oil for cooking

Directions

  1. Pound the pork cutlets to 1/4-1/8 inch thickness (the thinner the better), then cut a couple of small slits around the edges of the cutlets with a sharp knife to prevent curling when cooking.
  2. Combine flour, seasoned salt and pepper on a large plate. Combine the egg and milk in a shallow bowl. Combine bread crumbs and paprika on a large plate. Dredge the cutlets in the seasoned flour, then dip the cutlets in the egg mixture, then into the bread crumbs and paprika mixture.
  3. Place breaded cutlets on a plate and cover with plastic wrap. Refrigerate for several hours. (Keep in fridge for at least an hour…this is the secret to making a great schnitzel. It gives the breading time to bind and ensures a nice, even and crispy coating).
  4. Heat 1/2 inch of oil in a large skillet. Sauté the cutlets for 6-8 minutes on each side or until coating is nicely golden. (Make sure cutlets have enough room to lay flat. Do in two batches if necessary). Take care not to piece the breading with a fork, to keep the oil from invading the inside.
  5. Remove the cutlets form the skillet and place on a heated platter to keep warm until serving.

Tuna Noodle Casserole Recipe

This comforting and reliable classic features tuna, egg noodles, cream of mushroom soup and peas, topped with a crunchy bread crumb topping.

Ingredients

  • 1 can Cream of Mushroom Soup or Condensed 98% Fat Free Cream of Mushroom Soup
  • 1/2 cup milk
  • 2 tablespoons chopped pimiento (optional)
  • 1 cup frozen green peas
  • 2 cans (about 5 ounces each) tuna in water, drained
  • 4 ounces (about 2 cups) medium egg noodles, cooked and drained
  • 2 tablespoons plain dry bread crumbs
  • 1 tablespoon butter, melted

Directions

  1. Heat the oven to 400°F.  Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole.  Stir the bread crumbs and butter in a small bowl.
  2. Bake the tuna mixture for 20 minutes or until hot and bubbling.  Stir the tuna mixture.  Sprinkle with the bread crumb mixture.
  3. Bake for 5 minutes or until the bread crumb mixture is golden brown.

Easy Turkey Lasagna Recipe

Ingredients

  • 3 cups chunky-style spaghetti sauce
  • 2 cups chopped cooked turkey — (10 ounces)
  • 1 small zucchini — shredded (1 cup)
  • 6  uncooked lasagna noodles
  • 1 cup ricotta cheese
  • 1/4  cup grated Parmesan cheese
  • 1 teaspoon dried oregano leaves
  • 2 cups shredded mozzarella cheese — (8 ounces)

Directions

  1. Heat oven to 350 F. Mix spaghetti sauce, turkey and zucchini.Spread 1 1/2 cups of this mixture in ungreased rectangular baking dish, 11x7x1/2″. Top with 3 noodles.
  2. Mix ricotta cheese, Parmesan cheese and oregano; spread over noodles in dish. Spread with 1 1/2 cups of the turkey mixture. Top with remaining noodles and turkey mixture. Sprinkle with mozzarella cheese.
  3. Bake uncovered about 45 minutes or until hot and bubbly. Let stand 15 minutes before cutting

Makes 8 servings.

Notes: You can replace the ricotta cheese with small curd creamed cottage cheese.

Time Saver: You can cover and refrigerate unbaked lasagna for up to 24 hours, or wrap tightly and freeze for up to 1 month. When ready, bake refrigerated lasagna uncovered as directed in recipe, or bake frozen lasagna, uncovered at 375 F. for about 1 hour.

Mac ‘n’ Cheese Hot Dog Recipe

You don’t have to go to the Staples Centre to get this basketball and hockey night staple.  You can make it at home.

Ingredients

  • 1 lb. Stouffer’s macaroni and cheese
  • 8 cups water
  • 1 tbsp. salt
  • ½ lb. macaroni pasta
  • 2 cups aged sharp cheddar sauce
  • ½ lb. shredded Parmesan
  • ½ lb. shredded sharp cheddar
  • 4 all-beef hot dogs
  • 4 Hawaiian hot dog buns
  • 2 tbsp. butter
  • Yellow mustard
  • Bacon crumbles
  • Diced onions

Mac ‘n’ Cheese Hot Dog Recipe

Directions

  1. Warm Stouffer’s macaroni and cheese by following instructions on package.
  2. Pour 8 cups of water into a large saucepan, add salt and bring to a boil.
  3. Once water is boiling, place macaroni in water and stir occasionally until tender.
  4. Remove pasta from water and drain.
  5. Place pasta back in the pan and add sharp cheddar sauce; stir until combined.
  6. Add shredded sharp cheddar and shredded Parmesan cheese.
  7. Add warm Stouffer’s macaroni and cheese to pasta mixture.
  8. Cook hot dogs on flattop/grill.
  9. Melt butter in a skillet; once melted, place hot dog bun on skillet face up and toast both sides.
  10. Place cooked hot dog in bun.
  11. Top with mac and cheese mix, yellow mustard, bacon topping and diced onions.
  12. Serves four.

One-Pot Sesame Chicken Noodles Recipe

This is a great and quick dinner that is ready in no time flat.  We aren’t a big fan of cilantro so I leave that out but I left it in as the original recipe called for it.

Ingredients

  • 1 carton (32 oz) chicken broth
  • 6 boneless skinless chicken thighs, thinly sliced in 1/2-inch strips (about 20 oz)
  • 12 oz uncooked spaghetti, broken in half (from 1-lb box)
  • 1 medium red bell pepper, cut in thin strips
  • 3 green onions, thinly sliced on the bias, white and green parts separated
  • 1 package (3 1/2 oz) shiitake mushrooms, stemmed and thinly sliced
  • 4 tablespoons butter
  • 2 tablespoons hoisin sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 2 teaspoons chile garlic sauce
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon sesame seed

One-Pot Sesame Chicken Noodles Recipe

Directions

  1. In 5-quart Dutch oven, mix broth, chicken, spaghetti, bell pepper, green onion whites, mushrooms, butter, hoisin sauce, sesame oil, soy sauce and chile garlic sauce. Heat to boiling over high heat, stirring occasionally.

  2. Reduce heat to medium-low; cook 11 to 15 minutes, stirring occasionally, until juice of chicken is clear when thickest part is cut (at least 165°F), pasta is cooked and most of liquid is absorbed. Top with green onion greens, cilantro and sesame seed. Serve with additional soy sauce and chile garlic sauce, as desired.

Ground Beef Stroganoff Recipe

Jordon has been passionate about Beef Stroganoff since he worked at a homeless shelter and they made such a poor version, it could slipped under doors, plate and all.  Here is a much heartier version, one that will keep you going all winter long.

Ingredients

  • 2 tablespoons butter
  • 1 package (8 oz) sliced baby portabella mushrooms
  • 1 cup chopped onions
  • 2 cloves garlic, finely chopped
  • 1 lb lean (at least 80%) ground beef
  • 1 1/2 cups beef flavored broth (from 32-oz carton)
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 all-purpose flour
  • 1 cup sour cream
  • 6 cups cooked egg noodles
  • Chopped Italian (flat-leaf) parsley, if desired

Ground Beef Stroganoff Recipe

Directions

  1. In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
  2. Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
  3. Serve with cooked egg noodles. Garnish with parsley.