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 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 as directed on package. You can use Minute Rice if you prefer.

Serve together and pour gravy over rice.

Saturday, August 25, 2007

Roast Duck with Orange

1 duck breast
2 tbsp soy sauce
1 orange, juice only
85ml/3fl oz white wine

1. Preheat a medium frying pan.
2. Preheat oven to 250C/500F/Gas 9.
3. Rub the duck breast with salt and soy sauce.
4. Prick the duck with a fork. Place the duck, skin side down, in the fry pan.
5. Fry the duck over a high heat until the skin is golden. Remove the duck from the frying pan.
6. Place the duck on a roasting rack, skin side up, and roast in the oven for ten minutes, or until slightly pink in the middle.
7. Prepare an orange sauce by pouring the fat from the roast duck into a small pan.
8. Add the orange juice and wine to the duck fat and boil rapidly until reduced.
9. Place the roast duck on a plate.
10. Pour over the orange sauce and serve with vegetables of own choice.

Thursday, August 23, 2007

First post

This is my first post.
I hope to make this a great place for reading about the latest recipes.