3 cups cooked egg noodles
1 onion, chopped
2 stalks celery, diced
1 teaspoon butter
1 (10 1/2 ounce) can condensed cream of celery soup
1⁄2 cup mayonnaise
0.5 (10 1/2 ounce) can evaporated milk (can use regular milk)
1 teaspoon black pepper
1 cup frozen peas and carrot
2 (6 ounce) cans tuna, one drained
2 1⁄2 cups cheddar cheese, divided
1⁄2 cup crushed potato chips
Cook egg noodles according to package directions; drain and set aside.
In same pot, melt butter and sauté celery and onions until tender.
Combine all ingredients in large casserole, except for potato chips and 1/2 cup cheese.
Bake at 350°F for 30 minutes.
Put cheese on top, then sprinkle top with potato chips.
Return to oven for a few minutes to melt cheese.
4 large white fish fillets, plaice, haddock or cobbler are good
1 tbsp turmeric powder
2 tbsp plain flour
1 tsp chili powder
1 tbsp coriander seeds
2 tsp fennel seeds
2 garlic cloves
2 tsp garam masala
1 tsp salt
Vegetable oil to fry
Crush the coriander, fennel and garlic cloves in a pestle and mortar then empty into a bowl.
Mix the flour, turmeric, chilli powder, garam masala and salt.
Place the fish fillets into the masala mix until fully coated and set to one side.
In a large deep frying pan, add enough vegetable oil so it’s about 5cm deep to fry the fish.
Heat the oil and test whether it’s ready by dropping a small bit of the masala mixture into the oil, if it fizzes and turns brown in a few seconds the oil is ready.
Very gently slip in a couple of fish fillets and cook for around 4–5 minutes, gently turning it over until it has cooked through and has turned a wonderful yellow in colour. Drain on some kitchen paper. Alternatively you can pan fry the fish until it’s just cooked and crisp on the outside.
1 1/2 cups uncooked brown rice
chicken bouillon cube
2 bay leaves, divided
1/8 + 1/4 tsp cayenne, divided
1/8 + 1/2 tsp paprika
1/8 + 1/2 tsp thyme
1 tsp oil
1 onion, diced
2 celery, diced
1 green pepper, diced
1 clove garlic, minced
1/2 lb 96% lean ground beef or Cajun sausage
salt and fresh pepper, to taste
1 lb medium shrimp, peeled and deveined
2 scallions, chopped
Cook brown rice according to package directions in water along with a chicken bouillon, 1 bay leaf and 1/4 tsp salt and 1/8 each of salt, cayenne, paprika and thyme.
When the rice is almost done cooking, heat a large heavy saucepan on medium-low heat. Add the oil, onions, green pepper, celery, bay leaf and garlic. Sauté on medium-low heat until soft, about 5 minutes. Add beef, salt, black pepper, remaining paprika, thyme and cayenne pepper. Sauté until browned, about 10-15 minutes; add shrimp, cover and cook 5 more minutes.
When the rice is done, toss with beef and shrimp and combine well. Top with scallions and serve.
Makes 6 1/2 cups.
2 dozen oysters, shucked
1/4 cup butter
2 cloves garlic, chopped
1/2 cup panko breadcrumbs
2 cups baby spinach, coarsely chopped
2 green onion, sliced
2 tablespoons celery, finely diced
2 tablespoons anise liqueur (optional)
cayenne, salt and pepper to taste
2 tablespoons parsley, chopped
1/4 cup parmigiano reggiano (parmesan), grated
2 strips bacon, cooked and crumbled
Shuck the oysters placing them in a baking pan filled with rock salt to keep them level and prevent the juices from spilling.
Melt the butter in a pan over medium heat, add the garlic, saute until fragrant, about a minute and mix half of the garlic butter into the breadcrumbs.
Add the spinach, green onion and celery to the pan and cook until the spinach wilts.
Add the anise liqueur, deglaze the pan and allow most of the liquid to evaporate and remove from heat before seasoning with cayenne, salt and pepper to taste.
Mix the parsley and parmesan into the breadcrumbs.
Place a heaping teaspoon of the mixture onto each oyster followed by some bacon and the breadcrumbs.
Bake in a preheated 450F/230C oven until golden brown, about 10-15 minutes.