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Reply
| | From:  Genie· (Original Message) | Sent: 2/25/2008 6:37 PM |
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Reply
| | | From: Genie· | Sent: 6/16/2008 4:46 AM |
Potatoes covered in melted cheese.
Ingredients:
8 large baking potatoes
2 tablespoons of olive oil
2 cans tuna (7 oz.) drained
1 tablespoon of onion grated
1 tablespoon of parsley chopped
1 can cheddar cheese soup
1/4 teaspoon of paprika
2 drops of Tabasco sauce
1/4 teaspoon of salt
4 slices of American cheese, divide into halves
Directions:
Wash potatoes and rub the outer skins of the potatoes with olive oil. Prick the potatoes with a fork. Preheat oven at 400 F and bake potatoes on oven rack for 1 1/2 hrs or until potatoes are tender. Combine tuna, onion, parsley, soup, paprika, Tabasco sauce and salt into a mixture. Break up tuna and blend well into mixture. Place potatoes vertically and remove 1" slice from top of each potato. Scoop out the inside of the potatoes, leaving the shells. Add the insides of the potatoes into the tuna mixture, tossing it to mix well. Spoon lightly into potato shells, mounding high. Top each with 1/2 slice of cheese. Return potatoes to oven until cheese melts. Serves 8.
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Reply
| | | From: Genie· | Sent: 6/16/2008 4:48 AM |
| Tuna Baked Potatoes
Catagory: Tuna Recipe Salads | | | Enjoy the warmth of baked potatoes with tuna.
Ingredients:
2 cans tuna drained or substitute with 1 can salmon
4 baking potatoes, cleaned
1/2 cup milk
1/4 cup margarine
1/2 cup Parmesan cheese, grated
1/4 cup green onion, minced
1 tsp thyme
1 tsp dill
1 tsp salt
1 tsp pepper
1/4 cup of frozen peas, thawed
Directions:
1. Bake potatoes. When cool, cut in half and scoop out centers. Mash potatoes and beat in cheese, onion and spices. Stir in tuna or salmon and peas.
2. Spoon mixture back into hollowed out skins.
3. Bake at 350 degrees Fahrenheit for 20 minutes.
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Reply
| | | From: Genie· | Sent: 6/16/2008 4:57 AM |
Tuna Sweet And Sour
1&1/2 cups pineapple tidbits with juice
1/2 cup chopped green pepper
1/2 cup sliced celery
1/2 cup chopped pimiento
1/4 cup vinegar
1/2 cup water
1/2 cup sugar
1 tablespoon soy sauce
Few drops Tabasco Sauce
3 tablespoons corn starch
2 (6&1/2 ounce size) cans Tuna
Chinese Noodles Mix pineapple tidbits and juice, green pepper, celery, soy sauce and Tabasco Sauce in a saucepan and bring to a boil. Combine cornstarch and enough water to make a paste. Add paste to vegetables and boil one minute. Add tuna. Heat to serving temperature. Serve over noodles. Makes six servings. | |
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Reply
| | | From: Genie· | Sent: 6/16/2008 4:59 AM |
Tuna Baked Potatoes
6 large baking potatoes
1 teaspoon salt
1/4 teaspoon celery salt
3 ounces chive cream cheese
1 cup hot cream (or half and half)
6 ounce can flaked tuna
Paprika Scrub potatoes and rub with a little butter. Bake at 375° for one hour. Cut thin slices off top of potatoes. Gradually scoop out pulp. Mash the pulp, gradually adding salt, celery salt, cream cheese and hot cream. Whip until smooth and light. Fold in drained Tuna. Spoon into potato shells. Sprinkle with paprika. Return to oven and bake 15 minutes. | |
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Reply
| | | From: Genie· | Sent: 6/16/2008 5:02 AM |
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Cheese Tuna Garden Skillet
1 6 ounce can tuna, drained and flaked
1 10 3/4 can of cream of mushroom soup
1/3 cup skim milk
3/4 cup shredded cheddar cheese
1/4 cup Parmesan cheese
1 teaspoon dried parsley flakes
1/4 teaspoon pepper
2 cups sliced carrots, cooked til tender
2 cups green beans, cooked til tender
2 cups cooked noodles
In large skillet, combine tuna, soup and milk. Stir in cheddar cheese, Parmesan, parsley and pepper. Mix well to combine. Cook over medium heat, stirring often until cheese melts. Add carrots and green beans. Mix well. Stir in noodles. Continue cooking, stirring often, until mixture is heated through. This freezes well. Serves 6.
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Reply
| | | From: Genie· | Sent: 8/28/2008 5:32 AM |
| Tuna Provencal 1 1/2 lbs. tuna steak
Flour, Salt, Pepper
1 T oil
1 T butter
1 cup green pepper, chopped fine
2 shallots, chopped fine
2 cloves garlic, chopped fine
1 (16 oz.) can chopped tomatoes
4 oz fresh mushrooms, chopped
2 cups red wine
2 T fresh parsley, chopped fine
1 t. dried oregano, crushed
1 t. herbes de Provence, crushed ( I just use any group of herbs)
Rinse fish & pat dry. Cut into 1 1/2 in. chunks. Roll in a little flour seasoned w/salt & pepper. Heat oil &
butter in large frying pan & brown fish on all sides. Add vegetables & cook a few min., then add wine, herbs, & salt & pepper to taste. when heated, place in large covered casserole. Bake in 350 oven 35-40 min. (Do not overcook.) Serve w/rice. | |
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Reply
| | | From: Genie· | Sent: 8/31/2008 7:18 PM |
| Cheese Tuna Garden Skillet
1 6 ounce can tuna, drained and flaked
1 10 3/4 can of cream of mushroom soup
1/3 cup skim milk
3/4 cup shredded cheddar cheese
1/4 cup Parmesan cheese
1 teaspoon dried parsley flakes
1/4 teaspoon pepper
2 cups sliced carrots, cooked til tender
2 cups green beans, cooked til tender
2 cups cooked noodles
In large skillet, combine tuna, soup and milk. Stir in cheddar cheese, Parmesan, parsley and pepper. Mix well to combine. Cook over medium heat, stirring often until cheese melts. Add carrots and green beans. Mix well. Stir in noodles. Continue cooking, stirring often, until mixture is heated through. This freezes well. Serves 6.
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Reply
| | | From: Genie· | Sent: 9/11/2008 7:21 PM |
| ITALIAN FISH BAKE
(4 servings)
2 potatoes, sliced
1 large carrot, sliced
1 small cauliflower
4 oz. frozen green beans
2 7 oz. cans tuna, drained
2 tomatoes, peeled, sliced
1 beet, sliced
5 anchovy fillets (optional)
1 onion, chopped
1 clove garlic
1 tbsp. capers
4 eggs, separated
1/3 cup hazelnuts
1/2 cup breadcrumbs
1/2 cup cheddar cheese
1 tbsp. parsley
salt and pepper
Cook potatoes and carrots in boiling, salted water 15 - 20 minutes.
Divide caulif into sprigs and add with beans for the last 10
minutes. Drain.
Lightly grease 4 pint oven dish. Layer cooked vegetables, tuna
(flaked), tomatoes and beet alternately.
Mix finely chopped anchovy (optional), onion, garlic (crushed),
chopped capers and egg yolks to a smooth consistency.
Stir in ground hazelnuts, breadcrumbs, grated cheese, then fold in
parsley and stiffly beaten egg whites. Season to taste.
Spread topping over vegetables and bake at 400 degrees 20 - 25
minutes.
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